Khubani Ka Meetha, Kunafa And Akhrot Ka Halwa by Zarnak Sidhwa

Ingredients For Akhrot Ka Halwa:

• Walnuts 2 cups
  
• Extra walnut to decorate
  
• Ghee 3/4 cup
  
• Khoya 1/4 cup
  
• Milk Powder 1 cup
  
• Milk 1 cup
  
• Green cardamom 1/2 tsp
  
• Sugar 1 cup

Method:

1. Heat ghee in a non stick pan, add crushed walnuts and saute till fragrant.
2. Add khoya and mix and saute.
3. Add milk powder and mix well.
4. Add milk and mix add green cardamom powder and sugar and mix well and cook on medium heat till the mixture thickens to halwa consistency.
5. Pour in a dish and let set.
   
6. When warm, put cuts.
7. Serve warm garnished with walnuts halves.

Ingredients For Knuafa:

• Khoya 500 gm
  
• Vermicelli 300 gm
  
• Almond 4 tbsp
  
• Walnuts 4 tbsp
  
• Raisin 4 tbsp
  
• Sugar 300 gm
  
• Water 150 ml

Method:

1. Take an oven proof dish on the base of dish make a layer of khoya then make a layer of vermicelli layer.
2. Repeat this practice more two times finally we will get three layers.
3. Now put dish in preheat oven on 180 degree C for 15 to 20 minutes as it gets golden color remove it from oven.
4. In other pan to make sugar syrup add sugar and water and cook it until syrup gets thick.
5. Now pour syrup on vermicelli.
6. Add serve hot or cold.
   

Ingredients For Khubani ka Meetha:

• Milk 1 liter
  
• Vanilla essence 1 tsp
  
• Dry apricot 200 gm
  
• Sugar 200 gm
  
• Custard powder 100 gm

Method:

1. Soak the dried apricot in 3 liter water and leave it for 12 hours to get softened.
2. Drain the water and take out the seeds from it properly.
3. Take a separate container, put 500 gm and liter of water to  make sugar syrup.
4. Add apricot and cook it for 10 to 15 minutes until it comes a paste.
5. Take a pot, put milk and vanilla essence and cook it for 10 minutes.
6. Add 375 gm sugar and cook it for another 10 minutes until the sugar is melted.
7. Add diluted custard slowly and gradually and mix it properly until it gets thick paste.
8. Take a mold and spread apricot paste in it.
9. Pour the custard paste on it.
10. Garnish it with remaining apricot paste.
11. Put it in refrigerator to cool down.Ready to serve.