Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Sliced Almond 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Whip Cream 1 bowl
Sugar 4 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• sliced almond and pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• witch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Add whipped cream and beat with hand mixer on high for 4-5 minutes.
• Refrigerate for another 1 hour.
• Beat again for 4-5 minutes on high with a hand mixer.
• Pour in to the ice cream molds or in any air tight container.
• Deep freeze for at least 3-4 hours.
• Now before serving remove from freezer and keep in refrigerate for 15 minutes.
• This will help easy scooping with a creamy texture.
• Garnish with some sliced almond, pistachio and saffron.
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep ice cream in refrigerator from deep freezer for 10-15 minutes before serving.
Adjust sugar as per your taste.

“Be Vegetarian be Happy”
“Live and Let Live”

Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Fresh Mango pulp 1 bowl
Fresh Mango chopped 2 tbsp
Whip Cream 1 bowl
Sugar 3 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• witch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Add whipped cream and beat with hand mixer on high for 4-5 minutes.
• Now add mango pulp and again beat for another 4-5 minutes.
• Now mix gently chopped mangoes.
• Pour in to the ice cream molds or in any air tight container.
• Deep freeze for atleast 3-4 hours.
• Now before serving remove from freezer and keep in refrigerate for 15 minutes.
• This will help easy scooping with a creamy texture.
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.
“Be Vegetarian be Happy”
“Live and Let Live”

Ingredients
Milk 1 liter
Sliced Almond 1 tbsp
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Crushed Black Pepper 0.5 tsp
Sugar 3 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add cgsliced almond and pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• When milk is reduced to half, switch off the flame and pour the milk in an airtight container.
• Cap the container when milk is at room temperature
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.

“Be Vegetarian be Happy”
“Live and Let Live”

Ingredients
Uncooked Rice 0.75 cup
Cooked Rice 2-3 tbsp
Milk 1 litre
Sugar 4-5 tbsp 
Green Cardamom 2 nos
Saffron 1 pinch

Method

• Wash and soak uncooked rice for 2-3 hours.
• Drain and wipe rice with a clean cloth.
• Grind in to a coarse powder and keep aside.
• nd mix sufficient cold milk to make the consistency thin. Keep aside.
• Heat a heavy bottom pan on high flame and bring milk to boil.
• When milk starts boiling add the rice powder and reduce the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• Crush the green cardamom and add to the milk.
• Soak saffron in a tbsp of cold milk and add to the boiling milk mix well.
• Add sugar and mix well.
• Keep stirring and add cooked rice paste.
• Check if rice is cooked and when phirni appears sufficient thick (keeping in mind that it will thickens more when you cool it) switch off the flame. 
• Pour in serving bowls, garnish with saffron and cardamom.
• Cover and refrigerate for 1-2 hours.
• Serve Chill.

Tips
You can use ready made rice rava instead of soaking and grinding rice.
You can mix chopped or powdered dry fruits as well.
You can adjust sugar according to your taste.

Ingredients
Rice 1 cup
Dhuli Moong yellow Daal 0.5 cup
Water 4 cups
Salt 1tsp (or according to taste)
Whole black pepper 10-15 pc
Ginger chopped 2 tsp

• Wash properly rice and daal together. 
• Take a Pressure cook and heat on high flame.
• Add Daal, Rice, Salt and Water in the pressure cooker with one tsp of ghee (Ghee is optional here).
• Close the lid and pressure cook (1 whistle) on high flame and then until 2 whistle on low flame.
• Switch off the gas and let pressure cooker cool down.
• Meanwhile take a small pan, add ghee and heat on high flame.
• When ghee is hot add Jeera to it.
• When jeera starts cracking add whole black pepper and fry for few seconds. 
• Add cashew to it and fry till golden brown.
• Now add ginger and green chillis to it and fry.
• Add this tempering to pongal and mix well.
• Serve hot.