Soak for two hours, pressure cook and keep aside.Reetu Uday Kugaji, celebrity chefMALAI PANEER Ingredients15-20 cashew nuts2 disposable facial mask manufacturers green chilliesA small piece of ginger1 tsp cumin seed2 tsp garam masalaSalt to taste2 tbsp kasuri methi½ cup fresh cream1 cup milk200 gm paneer, cut into small size2 tbsp oil1 tbsp butterMethodBoil chilli, ginger and cashews for ten minutes.Boil milk in a heavy bottomed pan and set aside.Pour into earthenware pots and keep them in the refrigerator to chill for one to two hours.Boil dal in water and keep it aside.Add this to the boiling dal and sabudana mixture along with coconut and cardamom powder and stir well. Drain and grind the sama rice coarsely. Stir continuously so that there are no lumps and it does not burn or stick to the bottom of the pan. Blanch pistachios, peel and cut into slivers.

In a separate vessel boil milk and sabudana and mix it in the boiled dal and cook together till soft.Melt the jaggery with few spoons of water to make the syrup, filter it and add to the boiled millets and dal and cook for few more minutesRoast nuts and raisins in ghee and mix half the quantity in the pongal. Serve hot. When the mixture starts thickening take it off the flame.Serve chilled, garnished with slivered pistachio nuts, saffron and dried rose petals.Broil saffron and set aside. Garnish with the remaining nuts and top with grated coconut. Melt the jaggery with few spoons of water to make the syrup.Kesar Pista PhirniIngredients1¼ litre full cream milk¼ cup sama riceFew strands of saffron10-15 pistachios½ cup sugar½ tsp cardamom powder½ tbsp rose water for garnishing5-10 pistachios, sliveredHandful of dried rose petalsEarthenware pots for servingMethodPick, wash and soak rice for one hour.Add the coarsely ground rice paste to the milk and cook.Now add sugar, cardamom powder, saffron and rose water.Ruchita Rawtani, food connoisseurMillet PongalIngredients1 cup foxtail millet1 cup moong dal1 cup jaggeryHandful of mix nuts1 tbsp raisins1 tbsp coconut, grated1 tbsp gheeMethodWash millets and dal separately.

Now add milk, paneer, garam masala and kasuri methi. Heat butter and oil in a kadai and add cumin seeds and the paste made earlier.Ruchika Sharma, celebrity chefSenaga pappu payasamIngredients½ cup chana dal1 litre milk½ cup sabudana½ cup jaggeryHandful of mix nuts1 tbsp coconut, chopped¼ tsp cardamom powder2 tsp gheeMethodSoak sabudana for two hours.When cooked, add fresh cream and stir it for another minute. Sauté it for five to ten minutes. Let it cool and grind it to fine paste.Cook for another minute and serve hot.Roast nuts and raisins in ghee and mix half the quantity in the payasam and use the remaining togarnish the payasam