Malai Kheer: Ingredients: Cream 1 packet Rice (soaked and grinded) 5 tbsp Sugar 1 cup Milk 1 liter Sterling Silver paper 3 Sliced almonds 3 tbsp Sliced pistachio 3 tbsp Cardamom powder ½ tsp Screw pine essence few drop Method: In a pan, add milk and cook on a low heat until almost half in quantity. Then add sugar, Cardamom powder, rice, Screw pine essence and cream. Cook for another 15 minutes. Remove and pour in a serving dish. In the end garnish with silver paper, almonds and pistachios. Mutton Qorma: Ingredients: Mutton ½ kg Yogurt 250 gram Onion 2 Cream 2 tbsp Almonds 10 Red chili powder 2 tsp Salt 1 tsp Coriander powder 1 tsp Saffron ½ tsp screw pine essence 1 tbsp Ginger garlic paste 1 tbsp Cardamom 4 Whole black pepper 10 Curry leave 1 All spice powder ½ tsp Oil ½ cup Chopped green chilies as required Chopped coriander as required Chopped ginger as required Method Heat oil fry onion in it till brown then remove. In same oil add mutton and cook on high flame for 5 minutes. Crush onion with hands and mix it in yogurt. Also mix red chili, coriander powder, black pepper, salt, curry leaves, all spice powder and saffron then add in mutton and sauté on high flame when oil comes up then add 1 glass water and cook for 15 minutes. When gravy gets thick then add cardamom. Now add almonds, chopped ginger, green chilies and coriander then turn off the flame. Add cream and screw pine essence from top. Sheermal: Ingredients: Flour ½ kg Egg 1 Yeast 1 tbsp Salt ¼ tsp Clarified butter ½ cup Milk for kneading Caster sugar 3 tbsp Method Add warm water in yeast and soaked for 10 minutes. When it rises to double then in a bowl add flour, egg, yeast, sugar, salt and clarified butter and knead with milk then leave covered for 20 minutes. Now make small roti. Dissolve sugar and water in a bowl and brush on roti make marks with fork. Now pre heat oven on 150 degree and bake sheermal for 10 minutes.