Add the makai atta and stir continuously.. Mix well and cook on medium flame for a few minutes.Add the green cardamom powder to the mix.Add chopped onions, and High titanium iron particles 0-2mm green chillies.Stir continuously till ghee separates from the mixture.Sarson Ka Saag with Makai RotlaIngredients:1 kg Washed and chopped mustard leaves1 tbsp Mustard oil1 tsp Cumin seeds1 tsp Mustard seeds1 ½ tbsp Roughly chopped green chillies1 tbsp Garlic paste1 tbsp Ginger paste½ cup Finely chopped onions¼ tsp Asafoetida½ tsp Turmeric powder2 tbsp Makai attaSalt to tasteGhee for garnishMethod:Boil enough water in a deep, non-stick panAdd mustard leaves and cook on high flame for four to five minutes, while stirring occasionally.When seeds crackle, add garlic paste, ginger paste and asafoetida and sauté on a medium flame for 30 seconds.Cook on low flame for further thickness.Add mustard leaves, turmeric powder, and salt.nb-huayi.Til Aur Gur Ke LaddooIngredients:2 cups lightly roasted sesame seeds2 cup grated jaggery¼ tsp green cardamom powderPure gheeMethod:Take grated jaggery and mix it with pure ghee.Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears. so that it melts and reaches a fine, semi liquid.Heat oil in a non-stick kadhai and add cumin seeds.Blend in a mixer to a coarse mixture, using ½ cup of water and set aside.Finally, garnish with nuts and serve hot.Gajar HalwaIngredients:1 kg Carrots2 1/1 cup Boiled milkSugar to taste½ tsp Cardamom Powder3 tbsp Butter10 Almonds10 Pistachios10 CashewsYou can add other nuts like walnuts tooMethod:Wash, peel and grate the carrots.Heat it on a low flame Sauté.Add cardamom powder and nuts.Recipe courtesy: Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani.Set aside for two or three minutes to cool slightly.Strain using a strainer and drain well.Roll the mix into lemon size laddoos and serve.Once it starts thickening, add sugar and stir continuously.Refresh the leaves in cold water immediately and drain well again.Add milk and boil on low flame till thick.Drizzle ghee and serve hot.Let the mixture cool down to room temperature, and then mix it with the roasted sesame seeds