1. 1. Prepare the Kulfi: In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer, stirring often, until it reduces to one-third of its original volume. Add sugar and grated mava, and continue simmering until the sugar dissolves completely and the mixture thickens into rabdi. Cool to room temperature, then pour into kulfi moulds and freeze until set. To unmould, dip the moulds briefly in water or rub the outer surface with wet hands.
2. 2. Prepare the Masala Milk: Boil the milk in a thick-bottomed vessel. Lower the heat and add the milk masala, sugar, and soaked saffron. Stir continuously until everything dissolves and blends well. Remove from heat, cool to room temperature, and chill before assembling.
3. 3. Prepare the Zarda Sev: Heat ghee in a heavy kadhai. Lightly crush the vermicelli and add it to the hot ghee. Roast over medium heat until golden brown and aromatic. Slowly add hot water and mix well. Add sugar, stir, cover, and simmer until the vermicelli is soft and all the water is absorbed. Fluff lightly and cool to room temperature.
4. 4. Prepare the Garnish: Grate the dry fruits, including almonds, pistachios, cashews, and soaked raisins, and keep aside.
5. 5. Assemble and Serve: In a flat serving bowl, add 1–2 spoonfuls of Zarda sev as the base. Place a piece of chilled kulfi on top and sprinkle generously with grated dry fruits. Pour 2 tablespoons of chilled Masala Milk over the dessert and serve immediately.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Adjust the sugar in each component individually, especially if preparing ahead and combining later.
• Best served cold, making it a refreshing twist on the traditional hot Sheer Korma.
• You can assemble ahead and chill for 15–20 minutes before serving.

1. 1. Prepare the Jaggery and Soak the Thuli: Grate the jaggery and keep aside. Soak the thuli in water for 1 hour before cooking.
2. 2. Sauté the Thuli: Drain the soaked thuli completely. Heat ghee in a heavy-bottomed rice pot or saucepan over medium-low heat. Add the drained thuli and sauté gently, stirring continuously until it turns light brown and releases a nutty aroma.
3. 3. Add Water and Jaggery: Gradually add about 2 cups of hot water, stirring constantly to prevent sticking. Once combined, add the grated jaggery and mix well. If the mixture thickens, add more hot water as needed.
4. 4. Simmer: Cover the pot and cook on a very low to medium flame for 5 minutes.
5. 5. Check the Softness: Stir gently and check if the thuli grains are soft. If needed, add an additional ½ cup of hot water.
6. 6. Dum Cook: Cover again and cook for another 5–7 minutes on low heat.
7. 7. Add Flavoring: Once cooked, optionally stir in milk combined with rose water, then sprinkle in the cardamom powder to infuse fragrance.
8. 8. Serve: Garnish with your choice of dry fruits and serve warm.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

If you prefer a deeper flavor, replace part of the jaggery with brown sugar. Always cook Thuli on a slow flame to avoid sticking or burning. It tastes best when served warm, topped with coconut and a rose petal.

1. 1. Soak and prepare the rice: Soak rice in water for 2 hours. Then strain using muslin cloth and spread on a kitchen towel to dry completely. Once dried, coarsely grind using a mortar and pestle. Set aside.
2. 2. Start the base: Heat ghee in a thick-bottomed saucepan over medium-low heat. Add ground rice and sauté gently for 1 minute to coat it in the ghee.
3. 3. Add milk and cook: Pour in the milk and stir continuously for 2–3 minutes. Increase the heat and bring the milk to a boil while stirring.
4. 4. Simmer and reduce: Once milk rises and is about to spill, reduce to low heat and continue stirring. Frequently scrape down the sides and bottom of the pot to prevent sticking or burning.
5. 5. Slow cooking: Let the milk simmer slowly, stirring occasionally, until it reduces to about 70% of its original volume and turns pale. The rice should be soft and completely cooked.
6. 6. Finish the kheer: Add sugar as per your taste, then stir in soaked saffron, cardamom powder, and rose water. Simmer for another 2–3 minutes.
7. 7. Serve: Garnish with chopped nuts, raisins, and a few saffron strands. Serve warm with puris or chilled as a dessert.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Always use short grain rice for a creamy consistency. Stirring frequently while cooking is key to avoiding scorching. Adjust sugar depending on your preference or the sweetness of the milk. For a richer version, add a spoon of mawa or condensed milk near the end. Garnishing with silver varak and rose petals can elevate presentation for festive occasions.

1. 1. Prepare the dough: In a large mixing bowl, combine wheat flour, rava, a pinch of salt, and 50 g of ghee. Rub the mixture together until it is crumbly. Gradually add warm milk and knead into a tight, firm dough. Adjust milk as needed.
2. 2. Shape the muthiyas: Divide the dough into portions slightly larger than golf ball-sized. Press each ball tightly in your fist to form oval, fist-shaped dumplings (muthiyas). Set aside.
3. 3. Fry the goondar: Heat ghee in a deep frying pot. Once hot, add the white gum granules (goondar). Fry until they puff up completely, then remove with a slotted spoon and keep aside.
4. 4. Fry the muthiyas: Reduce heat to medium-low. Fry 4–5 muthiyas at a time until they are golden brown on all sides. Remove and cool completely. Repeat for all.
5. 5. Crush the muthiyas: Once cooled, use a mortar and pestle to crush the muthiyas into coarse crumbs. Transfer to a large mixing vessel (lagan or wide bowl).
6. 6. Combine the dry mixture: To the crushed muthiyas, add milk powder, fried goondar, raisins, and sliced dry fruits. Mix thoroughly and keep aside.
7. 7. Make the jaggery pak (syrup): In a large pot, melt the butter on medium-low heat. Add grated jaggery and stir continuously until fully melted and smooth - no lumps should remain.
8. 8. Mix the malido: Add the prepared crumb mixture into the jaggery pak. Mix thoroughly. The mixture will fe1. el tight initially, but will soften as it blends. Stir and fold until uniform.
9. 9. Final cook and serve: Cover and allow the malido to steam on the lowest flame for 5 minutes. Apply one final mix, ensuring that nothing adheres to the base. Serve warm.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Muthiyas can be made a day ahead for convenience. Use a wide, heavy-bottomed pot for even heat distribution. You can add a few drops of rose water or nutmeg powder for a variation in aroma. Malido stores well in an airtight container at room temperature for 3–4 days, or refrigerated for up to a week. Best served warm with a drizzle of melted ghee and extra nuts on top.

1. 1. Wash the rice thoroughly and cook it until completely soft. Allow it to cool.
2. 2. Transfer the cooked rice to a mixing bowl. Add the thick dahi, fresh malai and khajur paste.
3. 3. Mix everything thoroughly until well combined. Add rose water and mix again.
4. 4. Taste the Kalamro and adjust the amount of khajur paste according to the sweetness and tartness of the dahi.
5. 5. Cover and refrigerate for at least 2 hours so that the Kalamro becomes properly chilled and the flavours settle.
6. Garnish and Serve
7. Transfer to a serving bowl or individual portions. Garnish with pomegranate, sliced almonds, pistachios, raisins and a few rose petals, if using.
8. Serve well chilled.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Use naturally soft, good-quality dates: They give a deeper sweetness and better flavour than dates that are very dry or hard.

Sweetness depends on the dahi: Since the tartness of dahi varies from batch to batch, adjust the final sweetness only after the dahi has been incorporated.

1. Wash the rice once with water and soak it for 10 minutes. Meanwhile, bring plenty of water to a boil in a large cooking vessel. Once the water is boiling, add the soaked rice. Cook over high heat until the rice begins to boil well. Reduce the heat to low and add 2 tbsp ghee and a pinch of salt. Mix gently.
2. Continue cooking until the rice becomes completely soft. Stir the rice occasionally, especially from the bottom, to prevent it from sticking to the vessel. If the water reduces while the rice is still firm, add a little more water and continue cooking. The rice should be noticeably softer than ordinary cooked rice. Once completely soft, remove it from the heat and allow it to cool. A little residual warmth is fine. The rice does not have to be completely cold.
3. Transfer the cooled rice to a wide, open lagan or large vessel. Add the grated gud, 2 tsp ghee, and rose water. Using a wooden spoon, begin ghotai, working the rice just as you would while ghotaoing khichda. Keep working the mixture gently and patiently until the gud melts and blends into the rice.
4. You may use a blender if required, but do not completely puree the rice. Kalamra should have a grainy yet creamy texture, with some rice grains still perceptible. Traditional-style ghotai gives better control over this texture.
5. Add the thick chilled dahi gradually, a little at a time. Continue ghotai gently after each addition until the dahi is well incorporated. Once the mixture is smooth, creamy, and evenly combined, add malai or fresh cream if desired. Mix gently.
6. Transfer the Kalamra to a serving dish. Garnish according to your preference with rose petals, kishmish, pomegranate seeds, and grated or finely sliced dry coconut. Serve chilled or suitably cool.

Chef’s Notes

• The rice must be cooked very soft. This is essential for achieving the right Kalamra texture.
• Do not over-blend. The finished preparation should remain grainy and creamy, not completely smooth.
• Add the dahi gradually during ghotai so you can control the final consistency.

Tips & Tricks

• Use a wide vessel for ghotai. It gives you enough room to work the rice evenly.
• If the cooked rice becomes too thick while preparing the Kalamra, a small amount of chilled dahi can be added to adjust the consistency.
• For the best texture, use thick, chilled dahi rather than watery yoghurt.
• Add the gud according to its sweetness and your preferred level of Mithaas.