Ingredients :

• Carrots peeled and shredded 2 cups
• Full Fat Milk 2 cups
• Sugar 3.5 cups
• Saffron a few strands
• Cardamom powder ½ tsp
• Cashews 2 tbsp broken
• Raisins 2 tbsp
• Ghee (clarified butter) ½ c plus 2 tbsp
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Instructions :

1. Peel, chop and shred carrots.
2. Heat a deep wide pan with 2 tbsp ghee.
3. Add shredded carrots and saute till it reduces to ¾th of its volume.
4. Once done, add milk, cardamom powder, saffron and 2 tbsp ghee and continue to cook till the milk reduces to ½ its quantity. Takes 15 to 20 mins.
5. Now, add sugar now and mix well.
6. You will find that the mixture turns watery once again.
7. Add ghee after 5 mins after adding the sugar.
8. Continue to cook the mixture till it reduces to ½ its volume.
9. Takes another 15 to 20 mins.
10. You will know that the halwa is done when you find the ghee oozing from the sides and the halwa comes away from its sides.
11. Once done, heat a small pan with 2 tbsp ghee.
12. Add broken cashews and fry till golden.
13. Drain and add to the halwa.
14. Now, add raisins to the pan and fry till plump.
15. Add this along with the ghee to the halwa. Mix well. Your carrot halwa is ready. Serve hot.

• 1 cup all-purpose flour (maida)
• 1 ripe banana – mashed
• 1/2 apple – grated
• 1 cup milk (soy/plain)
• 2 tsp sugar
• 1/2 tsp salt
• a pinch of grounded cinnamon
• 1 stick un-salted butter (melted)
• 1 tsp soda-bi-carb (optional)

1. Take a clean and dry bowl. Sift all the dry ingredients (Flour, salt, sugar, cinnamon & soda-bi-carb) through a sieve and mix well. Keep it aside.
2. In a separate bowl, mix all the wet ingredients ( mashed banana, grated apple, 3/4 cups of milk, butter) and keep aside.
3. Add the wet ingredients to the dry mixture and mix well. Keep aside for 5-7 minutes. Meanwhile heat a non-stick pan and smear a little butter on the pan. You will observe the mixture will turn a bit fluffy because of the soda-bi-carb.
4. Add the 1/4 cup of milk to smoothen out the batter.
5. Take a ladle full of batter and pour it in the centre of the pan. Now with the help of the ladle, spread the batter evenly on the pan in circular motion. Add some butter around the batter.
6. Cook each side till it turns golden brown. Hot pancakes are ready !

• Dark Chocolate Slab- 250 gms
• Heavy whipping Cream/ double cream- ½ cup
• Butter- 2 tbsp
• Normal Flavouring/ Alcohol (rum, brandy, cognac, etc) – 2 tbsp (I used mint)
• Cocoa powder for dusting
• Decorative pearls

1.Turn on the burner on low flame and place cream in a deep pan with butter in it. Place it till the butter melts and also you start seeing bubbles at the sides of the cream.
2. Now pour this cream mixture into chocolate pieces and mix well until the chocolate is all melted. If still you see few lumps of chocolate than keep it on double boiler for few minutes (double boiler: place a pan filled with water on gas burner and when the water starts boiling place the chocolate container on it. This way we are avoiding the direct contact of chocolate with heat as it burns easily.)
3. After the chocolate is melted add flavouring of your choice. You can also substitute with rum or any other alcohol.
4. Now keep this in refrigerator for 6-10 hours or 1 day also.
5. Now you will see that the chocolate is all set. Take a small fruits scoop, a normal spoon or your hand to take out some mixture and give it a round shape like a ball or any other desired shape. If it is too sticky then put some olive oil on your hands and then roll out.
6. Once the chocolate ball is formed coat it with cocoa powder, dry coconut flakes, decorative pearls, caster sugar, dry fruits or any other coating of your choice.
7. Keep these chocolate truffles in refrigerator to set. You can store them in refrigerator for few weeks in an air tight container. But I bet you won’t be able to store them for a longer time!