Ingredients:

1 litre Milk, 1/2 cup Sugar, 1/2 tsp Cardamom Powder,1/2 cup Chopped Dry Fruits

Method

Bring the milk to boil in a pan and simmer it till it gets reduced to half.Add sugar and cook for some more time till it gets thickened.Now add cardamom powder and put off the flame. Allow it to cool. Garnish with chopped dry fruits. Basundi is ready. Serve chilled.

 

 

 

 

 

 

1 litre Milk, 20 grams rice, 125 grams sugar, elaichi, jaiphal powder, almonds, charoli, pistachio.

 

 

Put the milk to boil, add ½ cup of water and keep stirring at intervals so that the milk does not stick to the bottom and allow it to come to boil.
     
Take 2 tbsp. of ghee and mix the rice well. (do not soak the rice. In order to clean the rice grains they may be rubbed by a thick cloth).
    
Put the rice in the boiling milk and stir and allow it to boil, till the rice is cooked. Now because of the ghee, the milk will not stock to the bottom. As soon as the rice is cooked put sugar and allow it to boil again.
    
After the milk comes to boil, lower the heat. After the sugar is dissolved let is simmer on slow fire till the contents become pinkish.
    
Sprinkle elaichi, jaiphal powder, almonds, charoli, pistachio, etc. as per taste. 

 

1-1/2 kg Carrots, 200 gm Sweetened Condensed milk, 2 tbsp Ghee, Handful grated cashew nuts and almonds,2 tsp Cardamom Powder.

 

Method:

 

Wash and grate the carrots finely. Transfer the grated carrots to a pressure cooker. Cook for about two minutes. Remove the lid from the cooker. Allow excess water to evaporate. Keep churning the carrots occasionally. Pour milk and ghee over the cooked carrots. Simmer till all are well blended. Remove from the flame. Sprinkle with grated cashew nuts, almonds and cardamom powder. Carrot Halwa is ready to serve.

 

 

Ingredients :

(For the filling)
250 grams fine sooji, 250 grams powder sugar, 500 grams ghee, elaichi powder, jaiphal, raisins pre-fried.

(For the covering)
300 grams maida, 60 gram ghee, ½ cup milk.

 

 

Mix the ghee to maida and make a soft dough to make puris. The dough may be made by adding milk – this will make the Ghoogra coating soft. Water also can be used.
   
Take approx. 50 grams ghee put it in a kadai or a thick vessel, mix the rawa and roast till the moisture is all dried up and it turns pink. Allow it to cool and mix elaichi and other ingredients. This filling may be prepared in advance. The sooji should not very dried up. Now make 2” diameter puris and put 1 tablespoon of the rawa filling fold the sides and cut with a cutter or fold the sides artistically.

Fry in ghee on moderate heat taking care that the layer does not open out.

The filling in the Ghoogra can be of Kopra Pak or Magas which has to be made with less ghee. Ghoogra is a Diwali Special item.

Ingredients:

1 cup All Purpose Flour, 2 pinch Soda Powder, 100 gms Ghee, 3/4 Liter Milk,6 Cardamoms (crushed), 1 tbsp Sugar,1 tsp Rose Essence, 2 Pinch Saffron.

For Syrup:

Ingredients:

2 cups All Purpose Flour, 1-1/2 tbsp Rice flour, 1/4th tsp Baking powder, 2 tbsp Curd, 3 cups Sugar, 2-1/2 cups Water,
1/2 tsp Cardamom (powdered), Ghee or Vegetable oil for frying.

 

 

Mix the flour, rice flour, baking powder, curd in a bowl. Mix well, add water and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add cardamom powder. Heat oil in a heavy bottomed pan or kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make 4-5 at a time.

Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.

Jalebi is ready.

Ingredients (makes about 10 servings)

3 cups of water, 2 cups of cream of wheat (Soji or Rava), 1 ½ cup of jaggery, 3 tablespoons of butter or Ghee,3 table spoons of powdered sugar.

 

 

Bring water and jaggery to a boil in nostick vessel. Once jaggery is dissolved, add butter.Slowly add cream of wheat while stirring to avoid lumps. Stir kansar until thickens.
Cover over low heat for two minutes.

Serve warm with Ghee and sugar on top.
 

Ingredients:

500 gms Sugar, 1/2 Cup water, 300 gms Coconut (desiccated), 1/2 tsp Cardamom powder.

 

Method:
 

Prepare sugar syrup. Mix the desiccated coconut. Spread the mixture on a greased baking tray. Keep it for cooling. Sprinkle cardamom powder.

Cut into diamond pieces. Kopra Pak is ready.

 

 

 

 

 

 

Wheat flour: 1 cup, Sugar: 1/2 cup, Elachi (Cardamom) powder: 1/2 tsp, Ghee: 4 tsps, Milk: 1/2 cup.

 

 

Melt the ghee and roast the wheat flour till it turns brownish in color. Remove from the stove top. Add elachi powder and sugar to the roasted flour. Now add milk little by little and make small balls out of the wheat flour - sugar mixture. Wheat flour ladoos are ready!

Time Required: Roasting wheat flour takes 4-5 mins. Preparing ladoos would take another 5-7 mins.
 

Ingredients:

1 cup broken wheat, 1 tbsp Cardamom Powder, 2-1/2 cups Water, 2 Almonds (blanched), 3/4 cup Sugar, 3/4 cup Ghee.

 

 

Heat ghee in a pan, add the broken wheat. Stir fry on a high flame till it turns brown. Add warm water and cook on a medium flame till the water has evaporated. Add water if the wheat is not tender enough. Once the water is evaporated , add the ghee, sugar and 1/2 cup water; Stir.

Cook on a medium flame for fifteen minutes. The Lapsi is considered ready when the ghee starts comes out from the sides of the pan. Serve hot garnished with blanched almonds.

 

Method:
 

Mix the besan with half the quantity of the ghee and sift through a sieve. Heat the rest of the ghee, add the sifted besan and fry till besan is golden brown.

Add the khoya and stir over low heat  Keep aside.
Mix sugar with some water and keep on fire till you get a thick syrup.

Add the syrup and cardamom powder to the fried besan and mix well. Pour on a greased plate and garnish with blanched pistas and almonds.

Cut into diamonds or any other desired shapes when still warm.

Allow Magaj to cool before keeping them in an airtight container.
 

Ingredients :

2 kg. fresh Mawa, 2 kg. buru(this is special kind of powdered sugar), ½ kg. Maida, 1-1/2 kg. jam Khambhaliya Ghee, 3 kg. other pure ghee, 250 grams almonds, 1 kg. small pistachio, 25 grams elaichi dana.

 

 

Take a broad vessel kadal. Put ghee and add the Mawa and roast till it becomes pink. Do no over roast (approx. 20 minutes). Let it cool for 1-1/2 hours.
   
Take besan and roast it in ghee for about 10 minutes and let it cool. Mix powdered sugar and besan and mawa well and put pista pieces, almonds and elaichi dana and mix well. And some ghee to maida and make a dough for puri.

From the mawa-besan mixture make balls of approx. 80 to 100 grams. Put it in the centre of the puri and fold removing additional puri and deep fry in ghee. Put all the fried Gharis in a Thali and pour the other ghee of Jamkhambhaliya on the o make a 2mm.coating of ghee.

 

Delicious Mava Ghari is ready.

Ingredients:

3 Cups gram flour (besan), 400 gm Sweetened condensed milk, 2 tbsp Milk,  1 Cup ghee or butter, Dry fruits for garnishing.

 

 

Combine milk and besan in a thali and keep it for half an hour. Heat ghee in a pan and roast besan on low flame for 12 minutes. Add the condensed milk and cook for 15 minutes, stir it until the mixture thickens.

Remove the mixture from fire and place in a greased plate and garnish it with dry fruits.

Cut into desired shapes when cool.

 

 

 

Ingredients:

2 Cups soaked Moong Dal, 1 Cup milk, 2 Cups sugar,3/4 Cup khoya, 2 Cups ghee, 1/2 Cup mixed dry fruits (Almonds, Cashewnuts, and Raisins).

 

 

Grind the soaked dal using little water to make a paste. Prepare sugar syrup. Heat ghee and add moong dal paste to it. Stir it properly. Reduce the flame, add milk to it and cook until the milk thickens. Add sugar syrup to the moong dal and mix it well.

 

Cook it for 5 minutes. Now add khoya till it dissolves. Adorn it with dry fuits. Moong Dal Sheera is ready.
 

Ingredients:

Wheat flour - 1 cup, Almonds – ¼ cup, Sugar - 1 cup,Ghee (clarified butter) - ½ cup,Water - 2 cups.

 

Method:
 

Soak the almonds in warm water for a couple of hours. Peel and grind into a coarse mixture.In a wok, heat the ghee and add the flour. Lower the flame and with a broad spatula, stir the flour continuously so that it is evenly roasted.

After 5 minutes, add the powdered almonds.Continue to roast for approx. 3-5 minutes or until the flour mixture turns deep brown.

In the meanwhile, boil the water in a vessel. Now, add the boiling water to the flour mixture slowly. Increase the flame and stir gently in one direction to avoid forming any lumps.

Within 2-3 minutes, the water would have been absorbed completely. Lower the flame and add the sugar and continue to stir for a couple of minutes.

Delicious "Sheera Wheat Flour (aate ka sheera) is ready.

Ingredients:

1 cup Suji, 3/4 cup Sugar, 1-1/2 cup Whole Milk, 1-1/2 cup Water, 1 tsp Cardamom Powder, 2 tbsp Raisin, 3 tbsp Ghee,
2 tbsp Cashew nuts.
 

 

In a skillet, heat ghee. Mix cardamom and heat it for few seconds in a medium heat.Pour suji into the cardamon-ghee mixture and stir-fry for few minutes.Add sugar and half of both cashew and raisin and continue to heat for few more minutes in low-medium heat.

Add milk and water; stir well and heat until desired consistency is obtained.

Now, garnish with remaining cashew nuts and raisin.Serve hot Sheera (sooji) or cold, as desired.

Ingredients:

1 kg Thick Curd, 3/4 cup Powdered Sugar, A few strands Saffron, 1 tbsp Warm Milk,  2 tsp Cardamom Powder,  Pistachios and Almonds.

 

 

Put the curd in a muslin cloth and hang it in a cool place for 2-3 hours. Dissolve the saffron in warm milk. Mix the saffron mixture, curd, sugar and cardamom powder in a bowl. Churn the mixture using a hand blender.

Garnish with slivers of almonds and pistachios and serve.

Ingredients:

1/2 kg Maida (All purpose flour), 1/2 kg Lentil (Gram dal),1 tsp Cardamom powder, 1 tsp Ghee, 1/2 kg Jaggery, 100 ml Oil, Salt to taste.

 

 

Wash and boil the lentil with water and 1/2 tsp salt till it becomes soft. Cool slightly and strain the dal using a strainer. Add cardamom powder and jaggery and grind to make fine paste. If the paste is sticky, keep it on fire to dry up completely. This is puran.

Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard. Add oil and knead the maida again till oil gets absorbed. Prepare equal number of balls from maida and puran. Roll out maida balls to make small pooris. Stuff these pooris with puran ball.

Roll them again into balls. Roll out to make chapatis. It is called poli. Heat a griddle and roast each poli.

Apply ghee on both sides when done.

 

Vedhmi (Puran Poli) is ready to serve.

Serve with hot cup of tea.