Storm In My Kitchen

Kaju badam sevai kheer In a pan add two tablespoons of ghee. Add half cup fine brown sevaiyya and roast until the sevaiyya starts becoming crisp to this add a quarter cup each of ground almonds and cashews. Then add two cups of milk and four heaped tablespoons of grated jaggery. Once the jaggery melts add quarter tsp of cardamom powder and a few strands of saffron. Serve warm

Besan Badam Ladoos  (You have to continuously keep stirring everything in the pan at all times..so keep all your ingredients ready. Keep stirring so that the ingredients don't get burnt) Grind a cup of almonds with a cup of sugar. Sieve and dry roast a cup besan on a low flame till you get a strong aroma of the besan and the raw smell has gone. Don't let the besan change colour too much. Add in the sugar and almond powder. Once the sugar starts melting, the mixture will start getting caught at the bottom of the pan, at this time add the cardamom powder and start adding spoonfuls of ghee. I added about 4 tablespoons and stopped. Let the mixture cool a bit. When warm start forming the ladoos. If it doesn't hold, add a bit more melted ghee.