INGREDIENTS:
Mutton – 1 kg
Basmati rice – 1 kg
Ginger paste) – 3 tsp
Garlic paste – 3 tsp
Curd – 1/2 cup
Saffron powder – 1/2 tsp
Coriander leaves and mint leaves (finely chopped) – 1 1/2 cups
Green chilies – 6 nos
Oil – 3 tbsp Garam masala powder – 3 tbsp
Bay leaves (Karuga/Vazhana ela) – 2 nos
Cardamom(Elakka) – 3 nos
Cloves(Grambu) – 4 nos
Cinnamon(Karugapatta) – 3 pieces
Onion – 4 – 5 nos
(thinly sliced)
Sai jeera – 1 tsp (optional)
Ghee – 1 tsp
Colour – 2 pinch
Salt – As reqd
DIRECTIONS:
1)Wash the meat pieces very well.
2)Squeeze out all the water very well.

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.

–Agencies

Ingredients for carrot halva:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Mutton – 1/2 kg
Onion (medium) – 1 no
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 1 tbsp
Dry red chilies – 6 nos
Green chilies – 2 nos
Pepper – 1/4 tsp
Red chilly powder – 1/4 tsp
Garam masala – 1/2 tsp
Coriander leaves – 2 tbsp
Mint leaves (Pudhina) – 2 tbsp
Dry coconut powder – 2 tbsp
Almond (Badam) powder – 2 tbsp
Curd – 1/4 kg
Oil – 8 tbsp

DIRECTIONS:
1)Pressure cook mutton with ginger, garlic paste, turmeric powder, salt, sliced onions, oil and 1 cup of water.

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.

Ingredients:

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.