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Ingredients

• 100g dried apricots, roughly chopped
• 75g dried figs, quartered
• 75g pitted dates, roughly chopped
• 2 tea bags
• 2 medium eggs
• 250g self-raising flour
• 200g light brown soft sugar
• 75g walnuts, roughly chopped, plus 12 whole walnuts

Preparation:

1. Preheat the oven to 180°C. Grease and line a 1kg loaf tin.
2. Mix together the fruit in a bowl and add the tea bags, pour over 300ml boiling water and leave to soak for 20 minutes, then discard the tea bags.
3. Whisk together the eggs, flour and sugar in a large bowl and stir in the dried fruits plus all the liquid and the chopped walnuts. Pour into the prepared tin, arrange the whole walnuts on top and bake for 1 hour or until a skewer comes out clean, cover with foil if the top begins to get too dark.
4. Allow to cool before removing from the tin.

Ingredients

• 1cup roasted vermicelli
• 1 tablespoon ghee
• 1 cup California walnuts, crushed
• 1 litre milk
• A pinch of saffron
• 3 tablespoons sugar
• 1 teaspoon cardamom powder
• 1 teaspoon rosewater

Preparation:

1. In a pan, heat some ghee and roast the crushed walnuts for 2-3 minutes.
2. In a pot, add one litre of milk and bring it to boil, add saffron and reduce the milk, to 75%
3. Add the walnuts and continue reducing the milk to 60%
4. Add the roasted vermicelli and cook for 7-8 minutes.
5. Add sugar and cardamom powder and cook till all the sugar dissolves, add rose water and give it a final stir.

Ingredients

• 2 cups wheat flour
• 1 cup ghee
• 1 cup California walnuts, crushed
• 1 tablespoon cardamom powder
• 1 cup sugar

Preparation:

1. In a pan, heat some ghee and add the wheat flour, roast the flour for 12-15 minutes, till it starts changing the colour.
2. Add crushed California walnuts and cardamom powder and roast for another 5-7 minutes
3. Add sugar and mix it well.
4. Garnish with more chopped walnuts and dried rose petals.

Ingredients

• 500g carrots
• 2 tablespoon ghee, plus 1 tablespoon extra
• 3-4 whole cardamoms
• 2 tablespoon desiccated coconut (optional)
• 1 cup milk
• 1/3 cup sugar
• 3/4 cup California walnuts
• 1/4 cup milk powder
• Few strands of saffron
• 1/4 cup roughly chopped walnuts

Preparation:

1. Peel the carrots, and roughly chop them. Put in a food processor. Pulse the carrots with 1-2 tablespoon milk (do not add more than that- only enough milk to pulse it into a coarse paste). Pulse till the carrots are very small pieces- almost like a coarse paste. You can also grate them finely.
2. Line an 8 by 8 cake tin with parchment paper and oil it well.
3. In a thick bottom kadhai/pan, heat 2 tablespoon ghee. Add the carrots and mix well to coat it with ghee. Cover and cook on medium low heat for 5 – 8 minutes, till the carrots lose their moisture.
4. Add milk and saffron strands and mix well. Cover and cook on low flame till all the milk dries up. Keep stirring occasionally and make sure to cook on low flame.
5. While the carrots are cooking, pulse the walnuts with the milk powder, cardamom seeds and coconut powder to make a fine powder.
6. Once all the milk has dried and the carrots are no longer leaving any water, add the sugar and mix. Cook on low medium flame till the sugar water dries up.
7. Now add the walnut powder mix and mix well. Add 1 tablespoon ghee and cook till the mixture comes together and is thick- another 5 minutes. Add the chopped walnuts.
8. Transfer the mixture to the prepared tin and pat it to make an even layer of preferred barfi thickness.
9. Let set for 2-3 hours in the refrigerator.
10. Once set cut into barfi sized pieces and enjoy.

Ingredients

• 1 Lauki/Bottle Gourd
• 400ml milk
• 3 tablespoon ghee
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• 1/2 cup, crushed California walnuts
• 1 teaspoon keora water

Preparation:

1. In a pan, heat 3 tablespoons ghee and add grated lauki and cook till it just starts to change colour, approx. 15 mins
2. Add equal parts of milk and cook it together till it reduces and mixes with the lauki completely.
3. Add sugar and cardamom powder. Cook till the sugar dissolves completely.
4. Add crushed California walnuts and cook for 2-3 mins.
5. Add keora water and give it a final mix. Serve Hot.