Soak the channa dhal for 2 or more hrs. Pressure cook it and completely drain the water using food strainer. When it’s warm, grind it to a coarse paste by adding the jaggery with no water.

In a non-stick pan, add the channa dhal paste along with the cardamom powder. Mix well until it become semi solid. Don’t stop stirring in the middle. Allow it to cool down. Seperate it into small lemon sized balls.

In a vessel add the all pourpose flour, wheat flour and salt. Add water little by little and knead well to a soft dough. Mix oil at the end and knead well once again. Keep this regrigirated for 1 hr or more hrs.

Take a small lemon sized all purpose flour and make a round shape. Flaten it using ur hands, apply oil if it sticks. Place a channa dhal filling inside this and cover it completely with the dough. Place it on the rolling surface / plastic sheets greased with oil, using ur hands spread the flour into a flat bread with the stuffing inside. Care should be taken while rolling as the dough might spill out. Roll it to a little thin bread.

Heat the griddle with medium heat, place the rolled flour. Apply ghee and fry both the sides till the golden brown spots are seen.

Add a tsp of sugar, saffron grind them in mortar and make it to a fine powder. Slice Almonds and Pistachio’s in to thin slices.

In a wide open heavy bottom pan, add butter and fry rice for about a min till it becomes golden brown. Add the milk and allow it to boil. Stir often till it boils as it might burn the bottom. Allow it to boil for 30 min in the low-medium flame. Keep stirring occasionally and make sure bottom is not burnt as it spoils the taste of the Kheer.

Add sugar, cardamom powder and let it boil for 3 minutes. Add powdered Saffron and mix well. It gives a nice peach color to the Rice Kheer. Add the nuts to the kheer.

In a pan heat 1 tsp of ghee and fry Cashew nuts and Raisins till it’s golden brown. Don’t fry them dark as the raisin would taste bad.

In the same pan fry the rava till it’s light golden brown color and keep it aside. Add Milk, Water and Sugar into the pan and mix well.Also add Cardamom Powder and food color. Allow it to boil. When boiling add the rava little by little and stir well. Make sure no lumps are formed.

Add the remaining ghee as well. Stir continuously till it becomes little thick.Add Cashew nuts and Raisins.

In a pan add sugar and few drops of water and allow it to boil. Stir continuously until it becomes golden brown color syrup. Pour this syrup in a round tray or round bowl and spread it.

In a bowl add eggs, sugar and Vennila essence. Beat it until it is mixed well. Add milk and beat it once again to mix well. Pour this in the tray on top of the Caramel.

If in Conventional Owen, preheat it to 375. Keep the above mixture in another tray with water filled 3/4. (This is to avoid burn at edges). Keep this inside Owen for 45 min.
If in Stove, keep the bowl in another pan with water filled 3/4 and boil it for 30 or more min until it is cooked as a soft cake.

Take out and keep it outside. After it cools down, keep this in fridge.

Turn this tray upside down into another flat plate while serving. (Before turning make sure to free the Custard edges from tray with a knife for easy releasing)

Peel the carrot skin and grate them. Fry Cashew and Raisin in a tsp of ghee. Don’t over fry raisin as it would taste bitter if it burns. Pressure Cook the grated Carrot along with Milk for 2 or 3 whistles. After the pressure is released from the cooker, open the lid and there will be still some milk left in the cooked Carrot.

In a pan add Ghee, add the cooked Carrot & the remaining Milk and Orange Food color. Allow it to cook till all the milk is evaporated and the mixture becomes thick. Add the sugar at this stage and mix well till the halwa consistency is achieved.

Add Cardamom powder, Cashew and Raisin.Allow it to cook down for 5 min and serve in low heat or keep it in Fridge for 30 and serve cold.