• 1/4 cup roasted Vermicelli 
• 1/2 litre warm Milk
• 3 tbsp sugar
• 2 tbsp butter, room temperature 
• 2 tbsp condensed milk, room temperature 
• 1/2 tsp Cardamom powder
• 2 tbsp Tahini
• 1/4 cup Sugar or as required 
• Salt, required
• 2 tbsp each of Almond, Walnuts, Pistachios (chopped)
• Hot water, to loosen if required 
• Pistachio Cream for decorating 

1. Roast vermicelli, if not roasted.
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4. Make the caramel by melting sugar, do not stir, allow to melt, once it starts to melt from the sides, mix gently and add in your room temperature butter and mix.
5. Now on low heat, add the room temperature condensed milk and stir. 
6. Pour the warm milk to the caramel, stir and add the vermicelli, and allow to thicken.
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9. Finally add in tahini, cardamom powder, salt and chopped nuts and loosen with water if required (do not over pour water as this will make the Kheer very watery and flavorless). 
10. Bring to a slight boil and allow to cool and refrigerate.
11. Make lines of pistachio cream in your serving individual bowls and pour the chilled Kheer and garnish with nuts. Enjoy!

• 2 - 3 gms China Grass/ agar agar
• 500 ml Full Cream Milk
• 30 gms Chopped Almonds
• 30 gms Chopped Pistachios
• 1/2 cup Condensed milk
• 1/4 cup Evaporated Milk(optional) 
• 3 or 4 strands of saffron
• 1/4 tsp Cardamom powder
• 1 tbsp Corn Flour
• 2 tbsp Cold milk
• 3 tbsp Thick cream (optional) 

Instructions :

1. Soak the china grass in 5 tbsp water and set aside.
2. Bring milk to boil and reduce the quantity of milk to half. 
3. Melt the china grass after 10 minutes of soaking.
4. Meanwhile, while China grass melts, to your reduced milk add in evaporated milk (optional), Condensed milk, chopped almonds, chopped pistachios, cardamom powder and saffron strands. 
5. Let everything come to a boil so that the flavors from all the ingredients will give the Kulfi flavor. The colour of the milk will now change to a creamish shade. 
6. Make corn flour slurry with cold milk and pour the slurry to the Kulfi mixture while stirring constantly. 
7. Next add in the melted China grass and thick cream (optional), mix well. 
8. Now pour ladlefuls to your serving bowls/cups and allow to cool for 10 minutes and allow to set in the refrigerator for 2-3 hours.
9. Garnish with slivered pistachios and rose petals. Your Kulfi mahalabia is now ready to enjoy! 😋

• 200 gms vermicelli
• 2 1/2 cups water or as required 
• 1/2 cup sugar
• 3 tbsp ghee
• Saffron, a pinch
• Powdered Cardamom, a pinch
• 2 eggs
• Salt, a pinch
• Vegetable oil

1. Roast the vermicelli in a pan until they turn golden brown, by stirring constantly so that the vermicelli does not burn.
2. Next pour your water and bring to a boil and allow to cook for around 5 minutes. Drain water if necessary. 
3. Now soak saffron in a tbsp of water. 
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6. Next in a large pan, add in your cooked vermicelli and ghee, mix well. 
7. Next add in your sugar, soaked saffron and a pinch of cardamom powder, mix well and your sweet side of the dish is done. 
8. Next prepare your eggs by pouring your beaten eggs with a pinch of salt and flip the Omlette once the underside is done and  the upside is dry. Once the eggs are cooked for around 2 minutes on medium low heat, set the omlette aside. 
9. Now for the plating, place the omelet over the bed of cooked sweet vermicelli and your Emirati breakfast is ready to relish preferably with a glass of Karak chai! 😍 

• 1 cup All Purpose Flour 
• 1 tbsp pure ghee
• 1 cup Sugar
• 1/2 cup water
• 1 tsp lemon juice 
• 1/4 tsp salt
• 1 tsp rose water (you may use rooh afza or vimto) 
• A pinch of cardamom powder 
• A few drops of red gel food coloring

1. In a clean wide pan, add in your ghee and sprinkle the all purpose flour/ Maida over it and roast well until the raw smell disappears. And set aside to cool. 
2. In a saucepan, add in your sugar and water, lemon juice and salt, allow to boil well.
3. Once your sugar syrup thickens, add in your color/flavorings (cardamom and rose water) and check the consistency by dropping a few drops of the syrup in a small bowl of water and if the syrup keeps its shape and comes on your finger, it's done.
4. Onto your clean counter top or silicone baking mat, grease it wel with pure ghee and once the bubbles have disappeared, slowly pour the molten sugar syrup over ghee and wait for a few seconds until the sides start to cool.
5. Now slowly push the sides using your hands, be careful, use a steel ladle to play with it, you will burn your hands.
6. Using your greased palms, pull the candy outward and attach inward.
7. Do this a few many times. Slowly make a circle out of the candy and sprinkle and spread the roasted APF/Maida that we have prepared earlier onto the candy.
8. Dip and coat the candy in the Maida and start shaping them into '8' and stretch slowly.
9. Repeat the step until you gets thin strands.
10. Finally dust off the excess Maida and the super pretty pink candy floss is ready! 😍