Gajar Halwa Burfi

Ingredients for Gajar Halwa Barfi:
Carrots,grated 5 large
Ghee 4 tbsp
Ghee for greasing
Sugar 1 cup
Green cardamom powder 1 tsp
Condensed milk 200 grams
Khoya/Mawa (grated) 1 cup
Raisins 18-20
Almonds (blanched, peeled and slivered) 10-12
Pistachios (blanched, peeled and slivered) 10-12

Method:
Grease a six-by-eight-inch aluminium tray. 
Heat the ghee in a non-stick pan. 
Add the carrots and sauté till the moisture is absorbed.
Add the sugar and mix. 
Cook, stirring frequently, till the carrots are soft and the moisture is absorbed. 
Add the cardamom powder, condensed milk and khoya and mix. 
Cook till the khoya melts and the mixture thickens. 
Add the raisins and mix.
Pour the mixture into the greased tray and spread evenly. 
Sprinkle the almonds and pistachios and set aside to cool. 
Alternatively, place in a refrigerator to set. 
Cut into squares or diamonds and serve.

Gajar Halwa Burfi by Zarnak Sidhwa

Chocolate Barfi

Ingredients for Chocolate Barfi:
Condensed milk 1 can (400 gm)
Milk powder 1 cup
Cocoa powder 1/3 cup
Chocolate chips 1/4 cup
Vanilla essence ½ tsp
Salt a pinch
Butter 2 tbsp

Method:
Heat butter on low and add the condensed milk, dry milk powder, chocolate chips and cocoa powder. 
Continue to keep the flame low. 
Mix the ingredients gently together until they incorporate. stirring until the mixture starts to turn smooth and add the vanilla and salt. 
Keep mixing. 
The mixture will start to thicken. 
Don't stop mixing at any stage, otherwise the bottom will burn. 
When the mixture is thick and leaves the sides of the pan, transfer to a greased plate or tray. 
Pat it down with the back of your spatula and stick some halved cashew nuts in there. Let it cool completely and refrigerate for an hour.

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Lauki Barfi

Ingredients for Lauki Barfi:
Grated bottle gourd 2 cups
Milk 2 cups
Khoya 1-1/2 cups
Mixed nuts (chopped) 1/2 cup
Sugar 1/2 cup
Green cardamom powder 1 tsp

Method:

Boil milk. Add grated bottle gourd and mix. 
Add khoya, half the chopped nuts and sugar. 
Mix well and cook for five to ten minutes. 
Remove from heat, pour into a greased tray and spread evenly. 
Sprinkle cardamom powder and remaining chopped nuts and set aside for an hour. Cut into desired shapes and serve.

Lauki Barfi by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Pink & White stripped shirt with traditional Sindhi
embroidery and mirrors

Balo Shahi Ka Meetha

Ingredients For Balo Shahi Ka Meetha:

Milk 1 liter
Balo Shahi ½ Kg
Coconut – grated 250 gm
Dry Dates 250 gm
Almonds 250 gm
Pistachio 250 gm
Makhane 50 gm
Ghee 300 gm
Tea (Qahwa) 2 – 3 Tbsp
Sugar 200 gm

Method:

First boil milk add sugar and dry dates in the milk. 

Leave it for 10 minutes on a low flame. 

When dry dates are half cooked then add crushed balo shahi (methai) in it. 

Add makane, half almonds, half pistachios, half coconut and ghee in it. 

After 10 minutes when the mixture is concentrated, add tea water/Qahwa for color. Now take it out in serving bowl, garnishing with grated Almonds, Pistachios and coconut and serve.

Balo Shahi Ka Meetha by Sana Ejaz

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Chocolate Mithaai

Ingredients

Dark chocolate grated 100 grams
Mixed dried fruits crushed 1 cup
Butter 4 tablespoons
Condensed milk 200 grams
Powdered sugar 2 tablespoons
Khoya grated ½ cup

Method

Grease an aluminum tray. 

Melt butter in a non-stick pan on medium heat.
Add chocolate and melt, stirring continuously. 

Add condensed milk and mix well. 

Add powdered sugar and mix. 

Add khoya and cook, stirring continuously, till the mixture thickens and begins to leave the sides of the pan. 

Add crushed dried fruits and mix well. 

Pour into the prepared tray and set aside to cool. 

Chill in a refrigerator. 

Cut into squares and serve.

Chocolate Mithaai by Zarnak Sidhwa

Badam Paak

Badam Paak
Ingredients

Almonds ground ½ kg
Khoya 1 kg
Sugar ¾ kg
Ghee ¼ kg
Cardamom powder 1 tsp
Nutmeg powder ½ tsp
Rose water ¼ cup

Method

Heat half the ghee, add in the ground almonds and khoya and let cook. 

Add the remaining ghee a little at a time once thick, add in sugar, nutmeg and cardamom powder and rose water. 

Cool and refrigerate. 

Can also be set in a greased thaali or tin and cut in squares.

Badam Pak by Zarnak Sidhwa

Kopra Paak

Kopra Paak
Ingredients

Dry coconut grated 1
Sugar as required
Rose water ½ cup
Pink or red color few drops
Oil (to grease) few drops

Method

Grate the dry coconut finely and then measure it. 

Use the same amount of sugar as the weight of the grated coconut. 

Cook the rose water, coconut and sugar in a pan and keep stirring so it doesn't stick and then when it forms a soft ball and leaves the sides of the pan, remove in a greased tin or Pyrex dish and before it sets mark cuts using a knife. 

Let cool and then break into pieces and store in an air tight box to prevent further drying out.

Kopra Paak by Zarnak Sidhwa

Khoya Supreme

Ingredients for Khoya Supreme:
Dark chocolate grated 100 grams
Mixed dried fruits crushed 1 cup
Butter 4 tablespoons
Condensed milk 200 grams
Powdered sugar 2 tablespoons
Khoya grated ½ cup

Method :
Grease an aluminum tray. 
Melt butter in a non-stick pan on medium heat.
Add chocolate and melt, stirring continuously. 
Add condensed milk and mix well. 
Add powdered sugar and mix. 
Add khoya and cook, stirring continuously, till the mixture thickens and begins to leave the sides of the pan. 
Add crushed dried fruits and mix well. 
Pour into the prepared tray and set aside to cool. 
Chill in a refrigerator. 
Cut into squares and serve.

Khoya Supreme by Zarnak Sidhwa