Finally add the almonds and pistachios

Finally add the almonds and pistachios.After about a minute, stir in the sugar syrup to the above ladoo mixture.Stir in the crumbled khoya and continue to saute on low heat. You will notice that that the ghee begins to leave the sides of the pan. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture.Heat the ghee for deep-frying in a deep non-stick kadhai and deep-fry the goond till the pieces puffs up.Serve hot. https://www.steady-ind.com/product/blind-rivet-nuts/ Add the crushed goond and sauté on low or medium flame till it turns golden brown.Cover it and keep it in a warm place for at least 3 hours.Adidya PakIngredients:2 cups Coarsely ground black urad dal flour2 cups+ 1/4 cup Ghee1/2 cup Lukewarm milk1 cup Sugar1-3/4 cups Khoya, crumbled2 tbsp Goond (edible gum) shallow fried in ghee and crushed1/4 cup Raisins, chopped1/3 cup Cashew nut, chopped1/2 cup Almonds, chopped2 tbsp Pistachios, chopped2 tbsp Cardamom powderFinely sliced almonds and pistachios for garnishingMethod:Sieve the flour in a broad flat dish.This winter, indulge your sweet-tooth with a few desi dessert recipes.Goond ke LaddooIngredients:3 tbsp Edible gum (goond)4 1/2 tbsp Ghee- 4 1/2 tbsp1 1/4 cups Whole wheat flour (gehun ka atta) -1 1/4 cups1/2 cup Powdered sugar- 1/2 cup1/2 tsp Cardamom (elaichi) powder- 1/2 tspGhee for deep-fryingMethod:Heat 3 1/2 tbsp of ghee in a broad non-stick pan, add the whole wheat flour and roast it over a medium flame for 6 minutes, while stirring continuously.Combine the powdered sugar, fried goond, cardamom powder, the remaining 1 tbsp of ghee and roasted whole wheat flour in a deep bowl and mix well.Add in the chopped nuts and raisins and continue to keep stirring.Sprinkle the lukewarm milk and ghee over the flour a little at a time.In a sauce pan add 1 cup of water and prepare sugar syrup of less than 1 thread consistency and keep aside.Cook on low flame for further thickness. Combine the flour along with the ghee and milk until well mixed.Serve and store in container.Add milk and boil on low flame till thick. The mixture will have turned a light golden brown.Stir all ingredients until well combined and turn off the heat.Once it starts thickening add sugar and stir continuously.Finally garnish with nuts and your carrot halwa or gajar ka halwa is ready. Drain and keep aside.Garnish with finely sliced badam and pistachios.Divide the mixture into small equal  portions and shape each portion into a round ball.Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears.Heat a heavy bottomed sauce pan; add the crumb mixture and saute on medium heat for about 5 minutes. You can also use dry milk powderSugar to taste1/2 tsp Cardamom powder3 tbsp Butter10 Almonds10  Pistachios10 CashewsYou can add nuts of your own choice like walnuts, etc. Gently crumble the mixture and then sieve it in a medium sized sieve. Keep aside to cool completely.Spread the mixture onto a flat dish and allow it to cool completely.Gradually add a little ghee at a time and keep stirring the mixture until you get a roasted aroma.Recipe courtesy— Maharaj Jodharam Choudhary, Khandani Rajdhan