For Malpua

Take a bowl, add all purpose flour, refined oil (1 tablespoon)into it and mix it well. Pour some milk with cream, sugar (3-4 tablespoon), elaichi powder and prepare not so thick and not so watery batter of it and let it rest 2 hours.

After that switch on the flame, add some oil into a pan (for frying)and heat it well. Pour some batter into it according to your size preference and cook it well.

For Kheer

Put a saucepan onto the flame and add milk into it and boil it until it's little reduced then add in your soaked rice and let it cook until rice is properly cooked. Once rice is cooked well then add 3-4 tablespoon Sugar into it and let it simmer for sometime. Then add in your elaichi powder, chopped almonds and cashew nuts and switch of the flame. And once it cooled down put it into the refrigerator.

For Chhena Gulab Jamun

Grate some paneer, add 1/2 tablespoon spoon all purpose flour into it and make a soft dough of it using milk.

Heat some oil in a pan, cut small peice from the dough according to your size preference and fry it well until it turns dark brown in colour

Meanwhile, put another pan on the flame and add some sugar and water to prepare sugar syrup for our gulab jamun and let it boil i.e., roaring boiled and drop your fried gulab jamun balls into it and let it boil for 25-30 min with lids covered. Switch off the flame and your gulab jamun is ready to serve

Serve Malpua along with Chhena Gulab Jamun and Kheer.