Ingredients

• 200 m skimmed milk
  
• 1 tin (225 gm) reduced fat/fat free milkcream
  
• 1/8 tsp cardamom seeds
  
• 100 gm powedered sugar(or to taste)

Preparation

• Mix all the ingredients in a bowl. Using a microwave safe bowl and put this mixture in the microwave for 7 to 8 minutes. Every two minutes, switch off the microwave, stir well the mixture and switch on again. Now cool the mixture for about 4 to 5 minutes and then keep it again in the microwave for 2 minutes. Cool it again to a comfortable temperature.
• Make a dough of this mixture and roll on a plate with a rolling pin or with your hand. let the thickness be about 5mm. Let it stay for2 hrs and then cut into diamond shapes.
• If the burfi is not fully set, keep it in the fridge to set and then cut into pieces.

• 1.5 cup skim milk powder
  
• 125 ml skim cream
  
• 1/2 cup self raising flour
  or plain flour with 1/8 tsp sodium bicarbonate, sieved
  
• 20-22 cardamom seeds
  
• 20-22 pestachios without skin
  
• canola oil
  
• 250 gm sugar
  
• 300 ml water
  
• a few drops of rose essence

• Mix milk powder and self raising flour. Gradually add cream and make a soft dough.
  
• Divide the dough into 20 to 30 balls without any cracks. Place one pistachio and one cardamom seed into each ball. Cover lightly with a damp cloth untill all balls are made.
  
• Heat oil (250 ml) in a deep pan. To test the oil temperature, first add one ball. it should first go down to the bottom of the pan and then rise to the surface slowly. Now deep fry all the balls till brown in colour. place these balls on kitchen towel to soak any extra oil.
  
• Now prepare a syrup by dissolving 150 gms of sugar in about 175 ml water. Bring the water to boil and then simmer for 10 minutes.
  
• Add rose essence.
  
• Immerse the jamuns in the hot syrup for 30 munites.
  Serve hot or cold!
  

• 1 kg carrots, grated
  
• 200 gm skim milk powder
  
• 400 ml skim milk
  
• 150 gm sugar (or to taste)
  
• 15 to 20 almonds
  
• 1/2 tsp cardamom seeds, powdered

• Soak almonds in warm water for 4 to 5 hours. Blanch and grate and keep aside.
  
• In a bowl take milk powder and 150 ml milk while slowly stirring continuously. Now dissolve all solids in this mixture.
• Now place a deep kadhai on medium heat and put about 250 ml of milk. To this, add grated carrots and half the sugar. Sit till all the milk evaporates.
• Add the powder milk solution of step 2 and cardamom and half of the almond powder. Again stir till milk evaporates and the solution becomes thick and brown.
• Switch off the stove and add the remaining sugar. Garnish with grated almond and serve !!