Kulfi
Ingredients:
2 litre whipping cream
12 oz evaporated milk
1 can condensed milk
1 cup almonds and pistachios, powdered
5-6 cardamoms, powdered
10-12 strands saffron, dissolved in one tsp milk

Method:
Whip the cream till it forms a peak. Gently fold in the condensed and evaporated milk, then add the remaining ingredients and mix well. Pour into kulfi moulds and freeze for at least six hours or till frozen well. Serve as it is or de-mould and serve in a dessert bowl with any topping.

It is made by boiling milk until it is reduced to half. Then sugar is added and the mixture is boiled for another ten minutes. Then flavorings, dried fruits, cardamom, etc. are added. The mixture is then put in moulds and frozen. One can eat kulfi plain as is or it can be garnished with ground cardamom, saffron, or pistachio nuts. As well, Kulfi is also served with Falooda vermicelli noodles.

Soan Papdi
Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz
4" squares cut from a thin polythene sheet

Method:
Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in airtight container.