Ingredients:
1/4 kilo coarse grams flour (besan like rava)
50 grams ricotta cheese 1-tbsp. milk
1/4 kilo sugar 1/4 kilo ghee
1-tsp. Saffron
1-tsp. cardamom and nutmeg powder
1-tbsp. almonds-pistachio chopped.

Preparation:
Take flour in a bowl. Add warm ghee and warm milk. Press the flour and leave for 15 minutes. Shift and roast in the saucepan until light brown on low heat. Dissolve sugar in a little water and boil to make the syrup. Add roasted flour, cardamom and nutmeg powder to the syrup. Cook until it stops sticking to the side of the pot and looks greasy. Spread in a plate. Decorate with chopped almonds and pistachio. When cool cut into pieces.

Ingredients:
250 grams arrowroot (plain corn meal powder) 1-kilo sugar
1/2 lemon juice
350 grams ghee 3/4-liter water
rose extract (or vanilla extract).

Preparation:
Mix sugar in ¾-liter water and boil. Mix arrowroot with water to form thin batter. When the sugar syrup starts boiling, slowly add arrowroot water. Stir continuously. When it thickens add ghee. When it leaves the side of the container, mix cashew-nut pieces. Mix color and lemon juice and remove from the heat. Mix rose extract or vanilla extract and pour in a greased plate. When cool cut into pieces.

Ingredients:
2 1/2 liter (½ gallon) milk
200 grams ricotta cheese
150 grams wheat grain
500 grams sugar
50 grams almonds
10 grams cardamom powder
1-tsp. saffron
100 grams ghee
1 small nutmeg
alum powder

Preparation:
Soak the wheat in the water overnight. Tie in a cloth and put some weight. 24 hours after roots come out from the wheat. Dry them and grind like gruel. (Kansar)
Mix wheat gruel in cold milk and cook on a low heat. Stir until the gruel comes up. Add a pinch of alum powder. Cook until all the water dries. Add saffron and sugar. When it thickens and stops sticking to the side of the pot, add cardamom and nutmeg powder. Mix well. Grease a plate and spread the mixture. Decorate with chopped almonds and. Cool and cut into pieces.

Ingredients:
500 grams walnuts, 200 grams sugar, 1/2-tsp. cardamom powder, 150 grams ricotta, cheese, yellow color, 4-tsp. ghee

Preparation:
Grind walnuts in the mixer. Melt ghee in a frying pan. Add ricotta cheese and roast. Mix crushed walnuts with ricotta cheese.

Boil the sugar and water to make the syrup. Add the mixture and cook on a low heat. Stir and add cardamom powder and color. Grease a plate and spread the mixture evenly.
Walnut burfi is tasty.

Ingredients:
400 grams parched rice (pohaa),
200 grams sugar
1/2-tsp. cardamom powder
5-6 almonds chopped
½ spoon nutmeg
4 tsp. ghee.

Preparation:
Clean and wash parched rice. Leave in the shift for 1/2 hour.
In a frying pan melt ghee and roast the parched rice for 10 minutes. Add 6 cups water. When cook add sugar and stir. Add cardamom powder, chopped almonds and nutmeg powder. Mix 4 tsp. ghee. Stir until the ghee separates. Grease a plate and spread the mixture evenly.
Cool and cut into pieces.