Ingredients:

For Dumplings:

1. Milk 16 oz
2. Refined flour (maida) 1 tsp
3. Lemon juice 2 tbsp.
4. Sugar 1 cup
5. Water 1 cup
6. Cardamom powder 1/2 tsp

For Cream Sauce:

1. Milk 24 oz
2. Sugar 5 tbsp
3. Slivered almonds and pistachios

Directions:

1. Make the dumplings:
   1. Boil 16 oz milk and remove from flame
   2. Add lemon juice and stir slowly until white curd forms on the milk surface and separates from whey
   3. Using a soft, porous cloth, strain the milk - the curd will stay in the cloth
   4. Wash curd well under cold running water and twist the cloth that was used for straining to squeeze out any water
   5. Knead the curd to make a smooth dough
   6. Add maida (refined flour) and knead again
   7. Make small balls of equal size (6-7) of the dough and set aside
2. Next, mix sugar and water in a saucepan and bring it to a boil.
3. Add dumplings to the syrup and cook for 15 minutes with lid partially covered.  The dumplings will puff up.
4. Turn off the flame and set aside to cool down
5. In a heavy base saucepan, bring milk to a boil and then reduce the heat to medium.
6. Cook milk until it becomes thick and creamy (almost half of the amount with which you started). Stir occasionally to prevent its sticking to the bottom of the pan.
7. Add 5 tbsp of sugar and cardamom powder; cook for another 5 minutes and turn off the flame.
8. Let the milk sauce cool. On cooling, add the cheese dumplings, squeezing out any sugar syrup before adding them to the sauce
9. Garnish with slivered almonds and pistachios and serve

Serves 4 people

Ingredients:

1. Milk 8 oz
2. Rice 1 cup
3. Sugar 3 tbsp (finely granulated)
4. Cardamom seeds 1 tsp
5. Slivered almonds 2 tbsp

Directions:

1. Boil milk in a heavy base saucepan
2. Add rice, cardamom seeds, and 1 tbsp of slivered almonds
3. Cook on medium heat until rice is fully cooked and soft
4. Add sugar and cook for 5 minutes, stirring well
5. Turn off flame and garnish with remaining almonds
6. Let it cool and refrigerate for 1 hour before serving

Serves 4 people