Wash and soak rice for 20–30 minutes.

Drain and coarsely grind the rice.

Warm milk in a thick-bottomed pan.

Add ground rice and stir continuously.

Simmer approximately 15–20 minutes until cooked and thick.

Add saffron, elaichi and chopped almonds.

Add suitable sweetener if desired, following its instructions.

Divide into four small bowls and refrigerate promptly.

Finely crumble 200 g paneer. Soak a few saffron strands in 30 ml warm milk.

Heat 5 g ghee in a non-stick pan. Stir in 40 g almond flour on low heat until fragrant.

Add paneer and saffron milk. Stir on low heat until thick and the mixture leaves the pan sides.

Add cardamom and optional stevia or monk fruit, following the product label.

Press into a small lined tray. Cool, then chill about 1 hour until firm. Cut into 10 mini pieces.

Dry-roast the coconut on low heat for 1–2 minutes without browning.

Add almond flour and mix.

Add ghee, cardamom and milk gradually.

Stir on low heat until the mixture holds together.

Add a suitable sweetener if desired, following its heating instructions.

Allow the mixture to cool enough to handle.

Divide evenly into 10 mini laddoos.

Refrigerate promptly and store chilled because the recipe contains milk.

Heat ghee in a non-stick pan.

Add grated lauki and cook on medium-low heat until softened.

Add milk and simmer until most moisture evaporates.

Add crumbled paneer, cardamom and saffron.

Cook until the mixture becomes thick and cohesive.

Add sweetener according to its product instructions, if desired.

Garnish with chopped almonds.

Divide into six equal small portions.

Preheat the oven to approximately 160°C.

Mix thick unsweetened yogurt, milk and almond flour until smooth.

Add cardamom, saffron and suitable heat-stable sweetener if desired.

Divide into six small oven-safe cups.

Place the cups in a baking tray with hot water reaching partway up their sides.

Bake approximately 20–30 minutes, until gently set; avoid overbaking.

Cool promptly, refrigerate until chilled and garnish with pistachios.

Serve chilled in the measured cups.

Heat ghee in a heavy-bottomed pan over low heat.

Add besan and roast slowly, stirring frequently, until the raw smell disappears and the flour is cooked.

Add almond flour and roast gently for another 1–2 minutes.

Remove from heat and allow the mixture to cool enough for the selected sweetener.

Mix in cardamom and suitable sweetener, if desired.

If necessary, add a few drops of warm water for binding, avoiding excessive moisture.

Divide the mixture into 12 equal mini laddoos.

Store in a clean airtight container; refrigerate if water has been added and consume promptly.

Crumble paneer finely.

Heat ghee in a non-stick pan over low heat.

Add paneer and cook briefly.

Add milk powder and milk gradually, mixing continuously.

Add saffron and cardamom.

Cook until the mixture thickens and leaves the pan.

Add suitable sweetener according to its heating instructions.

Cool until safe to handle.

Divide into 10 equal mini pedas.

Refrigerate promptly and serve chilled.