Celebrate the festival of lights with sweet delights

ROSE KHEER
Ingredients
1 litre full fat milk
4 heaped tbsp of rice (washed, soaked for 1 /2 hour and drained)
1/4 cup sugar or more as per taste
1/2 tsp rose essence
1 tbsp rose syrup
2 tbsp chopped nuts such as almond and pistachios
Preparation
Place the rice in a mixer jar. Grind it coarsely. Set aside.
Boil milk then add the ground rice mixture.
Continue to cook on low flame, stirring frequently till the rice cooks.(it should be soft)
Add sugar once the rice is cooked.Mix well and cook till the milk- rice mixture thickens.
Add rose essence and rose syrup.Mix well.
Continue cooking till desired thickness is obtained. Switch off the flame and garnish with nuts.(The kheer thickens more on cooling)

QUICK MALAI PEDA
Ingredients
1 cup milk powder
½ cup cream
¼ cup powdered sugar
A pinch of cardamom powder
Chopped almonds, pistachios and cashews for garnish

Preparation
Mix together the cream and milk powder in a pan.
Cook on a low flame until the mixture thickens for about 7 minutes
Now add the cardamom powder and continue to cook on low heat till the mixture attains dough like consistency.
Add the sugar and cook till the sugar dissolves/blends well into the mix.
Test the mix by rolling some part of a mix it into a small ball. That's the right consistency
Turn off the flame and let it cool.
Roll into small balls of your desired size and flatten lightly with your thumb.
Place chopped nuts in the dent and serve immediately.