Cashew Burfi



  • 1 cup chilled soaked cashews
  • 1/3 cup sugar
  • 1/4 cup water
  • a pinch of saffron
  • Non-stick pan
  • food coloring

Take the cashews and mash them into a paste in a blender. (Without water).

Take a Non-stick pan and take the sugar and water. Keep on medium heat. Boil into a sugary syrup. Add the cashews and mix until it becomes a giant clump that  sticks to the spoon and not the pan. Take the mix and set aside for cooling. Once it cools, flatten with a rolling pin and cut into desired shapes. Set and enjoy!


Walnut Kheer



  • 1/8 teaspoon Saffron (Don’t have 1/8 teaspoon? Just add 1/2 of a 1/4)
  • 2 1/2 cups heavy milk
  • 1/3 cup
  • 1/3 cup chopped cashews (And some extra for garnish)
  • 1/3 cup chopped almonds
  • 1/3 cup cleaned raisins
  • 1/3 cup sugar (according to taste)


Soak rice 1/2 hour before. Boil milk for 5-10 min. Add drained rice. Add saffron. When rice is boiled and soft, add all the nuts and the raisins. Boil fro 5 more min, add sugar, garnish with more cashews, and enjoy!

Sweet Chela




  • 1 cup all purpose flour
  • 2 tbsp sugar
  • 1 tbsp cinnamon powder
  • 1 tbsp olive oil
  • 1/3 cup milk

Mix all of these ingredients into a nice batter, and add the milk as needed. Cook the batter on a non-stick pan, like a pancake, but bigger and thinner.


  • 2 tbsp coconut shreds
  • 2 tbsp dried cranberries
  • 2 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1/2 cup chopped cantaloupe
  • 1/2 cup sweet whipped cream
  • blue berry sauce (garnish)

Procedure: Mix all of the ingredients together and then stuff the mix into the chele. Wrap and enjoy!

Saffron Sweet Rice



  • 2 cups rice
  • 1 teaspoon saffron
  • 1 tablespoon olive oil
  • 1/2 cup water
  • steam cooker


Preheat a steam cooker until it is hot. Add all ingredients. Cook for 15 min. Check. If not fully cooked, cook for 5-10 min more.


  • 1/2 cup carrots (shredded)
  • 2 tbsp raisins
  • 2 tbsp sunflower seeds
  • 2 tbsp chopped walnuts
  • 2 tbsp cashews
  • 5 cloves
  • 3 green cardamoms
  • 2 tbsp butter
  • 1/2 cup sweet condensed milk
  • 3 drops green food coloring
  • 3 drops blue food coloring
  • 1 tsp brown sugar
  • 2 ounces water

In a pan, take the butter, add the cardamom, cloves, raisins, and nuts. Once the mix is somewhat dry, add the condensed milk and the sugar and water. Mix for 1-2 minutes on high heat. Mix this into the rice, and the add the drops of food coloring, mix, cover for a few minutes, and enjoy!

Crunchy Jalebi



  • 1/2 cup all purpose flou
  • 1/4 tsp baking soda
  • 1 tbsp besan
  • 2 tbsp plain yogurt
  • 1 tsp ghee
  • 1 tsp vanilla extract
  • 1/3 cup water
  • 2 cups oil (for frying)

Sugar syrup:

  • 2 cups sugar
  • 1 cup water
  • 3 cardamoms (crushed)
  • Red rood coloring (3 drops)

Procedure: First make the sugar syrup. Boil the sugar, water, and cardamom, until it forms a slightly sticky syrup. Then mix in the food coloring.

Jalebi: Make a pancake consistency level batter out of all of the materials, and fry in a jalebi shape. Fry until golden brown.

Dip the jalebi in the syrup for 3-4 minutes.