A Trio of easy-yet-unique mithais

Badaam Roll

In a pan, add the milk and bring to a boil.
Lower the flame and let it reduce and thicken, stirring occasionally to prevent sticking.
Once it’s down to almost half, add the almond flour and mix well.Add icing sugar and continue cooking until the mixture thickens further.
Stir in the elaichi powder and cook until the mixture completely leaves the sides of the pan and comes together.
Spread the mixture evenly and roll them gently.Garnish with pistachio and serve .

Rose and Coconut Barfi

In a pan, add the milk and bring to a boil.
Lower the flame and let it reduce and thicken, stirring occasionally to prevent sticking.
Once it’s down to almost half, add the almond flour and mix well.Add icing sugar and continue cooking until the mixture thickens further.
Stir in the elaichi powder and cook until the mixture completely leaves the sides of the pan and comes together.
Spread the mixture evenly and roll them gently.Garnish with pistachio and serve .

Chocolate Peda

Heat ghee, add coconut and paneer, and sauté for 2–3 minutes.
Add condensed milk and rose syrup, cook till thick and sticky.
Spread into a tray. Top with rose petals.
Chill for 30 mins and cut into soft barfis.

Toasted & sliced pistachios for garnish

In a pan, add milk and milk powder. Stir well and bring it to a gentle boil.
Let it bubble and reduce slightly until smooth and creamy.
Add dark chocolate and stir until it melts and combines into a thick, glossy mixture.
cook for a minute till everything comes together.
Once it reaches a fudge-like consistency, remove and let it cool down shape them into pedas .
Garnish with toasted pistachios and let it cool slightly before serving.