Kesar-Pista Cheesecake

1 cup blanched and peeled pistachios
15 digestive biscuits
1/4 cup butter
3 tbsp gelatin
2 cups finely grated paneer
1 cup hung yogurt
1 cup condensed milk
Few strands saffron soaked in 1 tsp hot milk
Pinch of cardamon powder

Melt the butter. Chrush the biscuits and add the butter. Mix and press into a spring-form tin to make the cake base. Refrigerate till set.
Soak the gelatin in hot water and stir to dissolve.
Mash the paneer and mix in the hung yogurt and condensed milk. Add the
gelatin, soaked saffron and cardamon. Blend till smooth.
Chrush the nuts till smooth. Add to the paneer mixture. Mix well and spread
the mixture over the cake base.
Refrigerate for a few hours or till set. Unmould and garnish with 1 tbsp of almond slivers. Serve chilled.

* Nutri-Kheer *

1 1/2 cups rolled oats
5 cups skim milk
1 cup grated carrot
2 powdered cardamons
2 tbsp light brown sugar
1 tbsp raisins
1 tbsp almond flakes
Pinch of saffron

Soak the oats in 2 cups milk for 15 minutes.
Bring the rest of the milk to a boil. Add the carrots and boil
for 5 minutes. Add the oats and raisins and boil for 5 minutes.
Add the sugar, cardamon and saffron dissolved in 1 tsp hot milk.
Boil for 1-2 minutes. Garnish with almond flakes and serve hot.

* Mint Fruit Salad *

1/2 cup cubed fresh pineapple
1/2 cup cubed fresh honeydew melon
1/2 cup custard-apple segments
1 cup cubed fresh apple
6 mint leaves
2 tbsp light brown sugar
1 powdered green cardamon
3-4 tbsp water

Boil the sugar, cardamon and water on low heat for 3 minutes.
Cool to room temperature.
Add the fruits and mint and chill for 1-2 hours before serving.

* Baked Pears *

6 large pears
6 tsp lemon juice
1 1/2 cups fresh orange juice
3/4 cup mango puree
2-3 tbsp honey
1 tsp pista flakes

Cut the pears into halves, remove the seeds and rub with the lemon
juice, to prevent the colour from darkening.
Arrange the pears in a baking dish and pour over the orange juice
evenly. Mix the mango puree with the honey and pour over the pears.
Cook in a microwave oven for 5-6 minutes, till softened. Garnish
with pista flakes and serve chilled.