YOU NEED

350 gms or two cups of semolina(rawa)

One litre or four cups of milk

240 gms or one cup of sugar

200 gms or one cup plus one tbsp solid ghee

Two tbsp of dry fruits each (raisins, cashew nuts, chironji, almonds)

½ tsp cardamom powder

YOU MUST

Soak all the dry fruits in one cup of water and keep aside.

Heat two tbsp of ghee in a pan, stir-fry semolina on a slow flame for approximately five minutes till it gives out its aroma. Remove it from pan and keep aside.

Add milk to the same pan, add sugar and stir well till sugar melts. Add remaining ghee, soaked dry fruits and cardamom powder.

When the milk starts boiling, add semolina and keep stirring continuously on slow flame till it dries up. Finally add one tbsp of ghee, mix well and serve hot.

YOU NEED

2 cups refined flour (maida)

¾th cup jaggery

2 tbsp oil

Pinch of salt

Warm water

Ghee or butter to fry

YOU MUST

Take enough warm water in a bowl so that it perfectly covers the jiggery. Let it soak till it is completely soft and the consistency of a thick liquid. Set it aside and mix the refined flour with the pinch of salt and the oil. Add more water if required. Let the dough stand for half an hour and then divine it into small portions. Flatten them out to make perfect rounds or interesting triangle paratha’s. Fry them on a flat non-stick ‘tava’ and a delicious, healthy snack is ready for a Wednesday tiffin break. Along with it, pack your child’s favourite drink in a leak-proof bottle and a complete mid-week meal is ready.