Special sweets in bowls, to serve and pair with your favorite cuppa

For mithai, nothing but chai will do and with chai, you want to stick to sweets that aren't too overpowering in their sweetness, are wholesome, and let you enjoy your tea as well. Try these simple sweet recipes with few ingredients the next time guests come knocking or you are entertaining them. Some are laborintensive but are perfect treats to make once in a while when you are craving something sweet alongside your favorite cuppa.

Gajar ka Halwa

(Serves 6)

Ingredients:

• 600 gm carrot, grated
• 120 ml melted ghee
• 150 gm sugar
• 240 gm crumbled Mawa
• 1 tsp cardamom powder

To Garnish: 40 gm almond, slivered

Instructions:

1. Heat ghee in a kadhai (or heavybottomed pan) over medium heat.
2. Add the grated carrots to the kadhai and cook for 510 minutes, stirring frequently.
3. Next, add sugar to the carrots, mix well, and continue cooking for two more minutes.
4. Add the Mawa into the mixture and cook for three more minutes, while constant stirring.
5. Once mixed, add cardamom powder and mix thoroughly to distribute the flavor evenly.
6. Garnish the Gajar ka Halwa with almond slivers. You can serve it warm immediately or store it in an airtight container in the refrigerator until ready to serve.

2. Rabri

(Serves 5)

Ingredients:

• 425 gm Mawa
• 355 ml evaporated milk
• 50 gm sugar (1 tbsp set aside)
• A generous pinch of saffron
• 2 cardamom pods, crushed
• ½ tbsp almond flour, optional
• ½ tsp ghee
• 2 tsp nuts, slivered
• ½ tsp rose water
• Edible silver leaf and dried rose petals, optional

Instructions:

1. Take a heavybottomed pan, and mix the mawa and evaporated milk, over medium heat.
2. Stir the mixture with a nonstick spoon or spatula, until smooth. Cover and cook for four minutes, stirring once halfway through to prevent sticking.
3. Remove the lid, and continue cooking until the mixture comes to a boil. Add saffron and cardamom and mix to combine.
4. Bring down the heat, stir occasionally, and scrape the sides of the pan, as needed. Add the sugar and stir well.
5. Continue stirring frequently until the mixture thickens. If using almond flour, add it, mix, and cook for two to three more minutes.
6. Remove from the heat and stir in ghee until well combined. Transfer to a bowl and allow to cool completely at room temperature.
7. For extra creaminess, blend ⅓ cup of the cooled Rabri and mix it with the rest of the Rabri. Add rose water and fold in chopped nuts.
8. Refrigerate the Rabri, covered, for six to eight hours before serving to allow flavors to pop and achieve the perfect consistency.

3. Sheer Khurma

(Serves 8)

Ingredients:

• 1.2 liters milk
• 375 ml heavy whipping cream
• 65 gm vermicelli
• 65 gm sugar
• 1 tsp cardamom, freshly ground
• 68 strands of saffron
• 30 gm almonds, blanched, skinned and slivered
• 35 gm cashews, blanched and chopped
• 35g pistachios, blanched, skinned and slivered
• 20 gm dates, pitted and chopped

Instructions:

1. The night before making the sheer khurma, soak the nuts, of your choice in water. In case you forget this, or haven’t done it, or are short on time, boil the nuts in water or boil for 5 minutes to remove the skin from them. Chop or thinly slice the blanched nuts and set aside.
2. Chop dates into bitesized pieces and break vermicelli into smaller pieces.
3. Take a nonstick pan, and heat 2 tablespoons of ghee over medium heat. Add the chopped nuts and dates, roasting until the nuts start to change color and release an aroma.
4. Add broken vermicelli to the pan and continue roasting for 12 minutes until slightly brown.
5. Grind cardamom seeds and saffron coarsely using a mortar and pestle or mixer grinder.
6. Take a big saucepan, pour milk, and heavy whipping cream, add the sugar, and ground cardamom and saffron. Bring this concoction to a boil over low to medium heat, stirring occasionally. Reduce heat to low when you spot bubbles, around the 5minute mark.
7. Add the roasted nuts, dates, and vermicelli to the milk mixture. Cook on low heat until the vermicelli softens.
8. Remove from heat and let it cool if serving cold, the sheer khurma will thicken. For hot sheer khurma, continue cooking until it reaches the perfect consistency you require.
9. Garnish with chopped nuts and dry rose petals, before serving.