Thanks Muniza.

Hi Uzma, Thanks! Most of the recipes are my own concoctions, just putting some ingredients together. I can send you the carrot halwa cheesecake recipe. There are several very good recipes for cranberry chutney. Was there something specific that you liked? Saima

Hi Uzma and others, Here is the recipe for the carrot halwa cheesecake. Try it and let me know how it worked out for you. I incorporated some of the traditional carrot halwa ingredients such as ricotta cheese, saffron and cardamom. Ingredients: Crust: 1 ½ cup finely crushed cinnamon graham crackers seeds from 2-3 green cardamom pods (optional) 3 T packed brown sugar 5T melted butter 3 T all purpose flour Filling: 3 14.5 oz cans of sliced carrots 3 T flour 4 eggs ½ t cinnamon ¼ t salt 1/8 t nutmeg 1/8 t allspice 1 T cardamom essence ½ c crushed almonds ½ c crushed pistachios 1 t saffron 1 ½ c brown sugar 1 15oz package of ricotta cheese 2 8oz. packages of cream cheese Pulse graham crackers and cardamom seeds in a food processor. Add butter, sugar and flour. Pulse until mixture is homogenous. Press into bottom of a 9” springform pan and bake for 10 minutes at 250⁰ F. Remove from oven and let cool. Drain or strain any liquid from sliced carrots. Puree in a food processor. Whisk together flour, cinnamon, nutmeg and allspice in a medium bowl. With a wooden spoon, mix in the salt, pureed carrots and cardamom essence. Beat in the eggs. In a large bowl, (helps to use a mixer for this step) combine the cream cheese, ricotta cheese and brown sugar until fully creamed and smooth (no lumps). Gradually add the carrot mixture until fully incorporated. Finally add the almonds, pistachios and saffron. Mix well. Add this mixture to the springform pan with baked crust. Place baking pan with some water on the middle rack of the oven to prevent cheesecake from cracking. Bake the cheesecake at 250⁰ for about 3 hours. Once the cake has cooled, you can place it in the refrigerator for several hours. Remove the cake from the springform pan and serve.