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In another pan, heat sarson ka tel and a teaspoon of sugar, let the sugar caramelize to add colour. Then add some jeera to the oil. Add onion paste, lal mirch powder, Kashmiri mirch powder, ginger-garlic paste and fry.

When the masala is lightly fried, add the chopped tomato & continue to cook for 3-5 minutes. Then place the fish balls on the masala and fry for another 3-5 min. Add garam masala. Then pour the water in which the fish balls were boiled over the entire mixture. Cover with a lid and allow to cook for another 5-8 min.

Pour this balls along with the gravy into a serving bowl. Garnish with chopped dhaniya patta and cut pieces of carrot, tomato and mooli.

450g - Semiya (Vermicelli)            
1 lt. - Milk
1 cup - Amul Mithai Mate (condensed milk)
500g - Sugar
100g - Amul Ghee
10 pods - Chotti Elaichi (Cardamom) 
10 - Kaju (Cashews)
10 - Badam (Almonds)
10g - Chironji 
10 - Pista (Pistachios)
10 - Kishmish (Raisins)
2g - Kesar (Saffron)
2 sheets - Varq (Gold leaf)
20g - Gulkand
1 pinch - Salt

For the Kalajamun:

250g - Mawa, grated
5 tbsp - Maida (plain flour) 
tsp - Chotti Elaichi (Cardamom) Powder
2 tbsp - Sugar
2g - Kesar (Saffron)
10g - Gulkand
500ml - Ghee (for deep frying)
1 cup - Desiccated Coconut

For the Sugar Syrup:

3 cups - Sugar
lt. - Water
2 tsp - Gulabjal (Rosewater) 
1 pinch - Kesar (Saffron)
1 pod - Chotti Elaichi (Cardamom)

Method:

To make the payasam: Heat ghee in a non stick or heavy bottomed pan. Add the nuts and when slightly browned, add the kishmish. When the raisins puff up, remove dry fruits and set aside.

In the same pan (in the remaining ghee) roast semiya until it turns golden brown. Add the warmed milk along with the some of the nuts (reserve the rest to garnish with). I like to cook the nuts along with the semiya, but you could even add them all towards the end of the cooking process. 

Cover with a lid and cook for 6-8 minutes, or until the semiya is cooked. Now add the condensed milk, chotti elaichi and kesar to the mixture and cook for another few minutes until the mixture thickens slightly.

To make the Sugar Syrup: In a large pan, combine the sugar with 1 litre of water and bring to a boil. Simmer over a slow flame till the syrup thickens and falls from the spoon in one thread.

Remove any impurities that may float on top of the syrup with a slotted spoon. Add the kesar, chotti elaichi, gulabjal if desired. Remember to keep the syrup warm.

To make the Kalajamun: combine all the ingredients in a bowl and mix well. Knead into a firm dough without using any water.
Divide this mixture into 25 equal portions and roll into balls. Stuff the rounds with gulkand, these should have no cracks on the surface, If they do, the kalajamuns will break open while frying.

Deep fry the balls in ghee over a medium flame for 10 to 12 minutes till the kalajamuns are dark brown in colour. Drain and immerse in the warm sugar syrup, soak for 30 minutes. Drain and roll in desiccated coconut. Serve at room temperature.

Finally assemble the  dish and serve.

10 - Oranges
2 Sticks - Dalchini (Cinnamon)
100g - Ginger
250g - Sugar

For the Roll:

5 - Kadam leaves
1 - Kadam
1cup - Rice, boiled
100g - Paneer
1 - Orange
2 - Lal Mirch (Red Chilies) 
4 cloves - Garlic
10g - Hara Dhaniya (Coriander leaves)
100g - Butter
1 tsp - Garam Masala
1 tsp - Lal Mirch (Red Chili) Powder
tsp - Haldi (Turmeric) Powder
1 tsp - Amchur
Few - Laung (Cloves)

Method:

For the sauce: 

In a pan reduce orange juice, add sugar, dalchini and ginger.

For the rolls: 

Put  the kadam leaves into boiling water for 30 seconds, remove and then transfer them  into cold water to preserve colour and stop  cooking process. Cut the kadam into cubes. Fry the boiled rice with the whole spices, paneer, kadam cubes and powdered spices. Place a little of the mixture in each kadam leaf. Roll each leaf and tuck in the corners. 

Melt some butter in the pan and saut the rolls in it. Drizzle the Orange sauce over the rolls and garnish with red chillies.