Rabdi

Ingredients:
Ghee - 1tbs
Ricotta cheese - 15oz tub
Sweeten Condense Milk - 12oz can
Mix nuts roasted - 1 cup
Milk - 3cups
Cardamom - 2
Saffron strings - 6-8

Method:
      In a wide pan melt ghee and add ricotta cheese, mix well and cook for 15 - 20 min on slow heat.  Keep mixing every one minute.  Cook till ricotta cheese is together like a dough.
Now add milk and condense milk and mix well.  cook for 5 minutes.
Add nuts, cardamom powder and Saffron strings and mix well.

Serve hot or Chilled.

Besan Burfi

Ingredients: 
Besan - 3cups
Butter - 16oz
Sugar - 2 cups
Nuts -2tbs
Elaichi Powder - 1/4sp

Method:
 Grease a glass or steel tray and keep it aside.  Melt butter in a nonstick pan, once it gets transparent add Besan and fry it for 5 to 10 min until it changes color little bit or until we get nice aroma.  Turn off the heat and then add sugar and mix well.
Pour Besan mixture to the tray and sprinkle nuts and Elaichi powder.  Let it set for 4 to 5 hours or refrigerate for 1 hour and then make pieces according your desire.

Can be stored for a week.

Mango Ice Cream

Ingredients:
Kesar Mango pulp: 1can
Cool Whip: 16oz (Thaw for an hour)
Evaporated Milk: 1can
Condense Milk: 1can
Fresh Mango pieces : 1cup
Cardamom powder: 1/4 tsp

Method:
  Mix well Kesar Mango, Cool Whip, Evaporated Milk, Condense Milk.  Add Mango pieces, cardamom powder and mix and transfer to a air tight container and Freeze for 4 - 5 hours.

Serve cold