Gulab Kheer And Cherry Crunch Barfi by Noreen Amir

Ingredients For Gulab Kheer:

• Milk  2 kg
• Boiled rice  1/4 cup
• Khoya  100 gm
• Sugar  250 gm
• Gulab ki patiyan  10-15
• Rose water  2-3 tbsp
• Almonds, pistachio, coconut  1/4 cup

Method:

1. First pour milk and leave it to cook.
2. When it remains to half then add boiled rice chop it.
3. When the kheer becomes thick then add rose petals, khoya, sugar cook it well.
4. Then turn off the stove and add rose water.
5. Then put it into clay pot then decorate it with rose petals and serve.
   

Ingredients For Cherry Crunch Barfi:

For Crunch:

• Chopped almonds  100 gm
  
• Sugar 50 gm
  
• Glucose 50 gm
  
• Pinch of yellow color  1 pinch
  
• Vanilla powder 1 pinch
  
• Ghee  1 tbsp

For Coconut Cherry Filling:

• Coconut  1/4
  
• Glucose  125 gm
  
• Red color 1 pinch
  
• Ghee  1/2
  
• Cherry  400 gm
  
• Sugar  50 gm
  

For Garnish:

• Burfi  1/2 kg
  
• Cherry  for garnish

Method:

For making Crunch:

1. Take a bowl add sugar, water, kilogoz mix it well.
2. Now add pinch of yellow color, chopped almonds and ghee cook it well.
3. When it becomes hot then paste it on burfi.

For Filling:

1. Add sugar, kilogoz, ghee and red color.
2. Then make it thick add coconut.
3. Now roast it well spread the crunch.
4. Garnish it with cherry, make it cool then serve.