GULAB JAMUN

Ingredients:
1) 1 cup milk powder
2) 1/4 cup All Purpose flour (maida)
3) Pinch of baking soda
4) 3 tablespoons butter at room temperature
5) 1/4 cup whole milk at room temperature
6) 3/4 cup + 2 tbsp sugar
7) 1 1/2 cup water
8) pinch of cardomom seeds
9) Oil for deep-frying

Method:
Syrup preparation:
Please note that - you can vary the amount of sugar as you required as the sweetness of sugar might vary for different brands.

1) In a large pan, add water, sugar,cardomom seeds and mix while it is on med-high heat. Bring it to boil.
2) When it starts boiling, remove from the heat and keep it aside.

Gulab Jamun:
1) In a bowl, mix milk powder, maida and baking soda.
2) Add butter little by little and mix well.
3) Add milk little by little and knead to make soft dough.
4) Let the dough sit for a few minutes so that milk powder will absorb extra milk.
5) Make sure the dough is soft else add little milk to make the dough soft.
6) Divide the dough into 15-18 equal portions and roll them into smooth round balls.
7) Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil.
8) Take a pinch of dough and drop it into the oil. If the dough sits on the bottom of oil for a second and comes up right away then it's time to fry Gulab Jamun.
9) While frying keep rolling the jamuns to get evenly become to dark brown.
10) Take out the jamuns and cool for a minute and place it in a hot sugar syrup for about 15 minutes.
11) Now, it's ready to have a delicious sweet.

MODAK

Ingredients:

For the Filling :
1) 1 1/2 cups shredded fresh coconut
2) 1/2 tsp cardamom powder
3) 1 tsp poppy seeds
4) 1 tsp rice flour
5) 3/4 cup jaggery or sugar as needed

For the Cover:
1)1 cup rice flour
2)1 tsp. ghee
3)1 cup water
4)1/2 tsp oil
5)a pinch of salt

Method:
Prepare the filling first.
To prepare Filling:
1) Combine and cook coconut and jaggery together on medium heat. Stir continuously until they are mixed properly and do not overcook.
2)Add cardamom powder, poppy seeds and rice flour to it and cook for some time.

3) Remove from the heat and allow it to cool.

To prepare Cover:
1) Boil water and when it has reached a steady boil, add ghee, salt and oil.

2) Add the rice flour and stir quickly so as to remove all lumps.

3) Remove pan from the heat. Take off all the mixture on a flat plate and Knead while it is hot. Make a soft dough.
To make Modaks:
1) When the dough is warm, divide the dough into small balls .
2) Make each ball to a cup shape and add coconut fillings into this cup.
3) Bring them together on top and join them together to form a peak.
4) Place modaks in a streamer/pressure cooker without using whistle and steam for 15 minutes.

PEDA

Ingredients:
1) 3/4 cup paneer
2) 3/4 cup milk powder
3) 3/4 cup milk
4) 1/2 cup sugar as needed
5) 3 tbsp unsalted butter or ghee
6) 1/4 tsp cardamom powder
7) 1 tsp sliced pistachios

Method:
1) Heat the frying pan on medium. Add butter and let it melt.
2) Next add milk, milk powder, and paneer. Mix it well.
3) Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. This is called as Khoya.
4) Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
5) Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough.
6) Divide the mix into about 12 equal parts and roll them into round balls. Lightly press it down so it looks like small patty.
7) Put few pieces of sliced pistachios on every peda.
8) Pedas should be served at room temperature.
9) Pedas can be kept for few days at room temperature and about a month refrigerated.

Note:
1) Pedas will become soft when the sugar is mixed while khoya is hot.

PURAN POLI

Ingredients:
For making puran:
1)1/2 cup channa dal (soaked in water for 4 hours)
2)1/2 cup coconut (shredded)
3)1/2 cup Jaggery
4)1/2 tsp cardomum powder

For making poli:
1)1/2 cup maida
2)1/2 tsp rice flour
3)1/2 tsp sooji rava
4)1 tbsp oil
5)pinch of salt

Method:

1)Boil the soaked channa dal & cook till it becomes soft.

2)Drain all the water when hot and dry throughly using paper towel.

3)Powder the dried channa dal in food processor.

4)Add jaggery and cardomum powder to channa dal powder and cook till thick.

5)Form 10 balls of equal size and put it aside.This is puran.

6)Make a soft dough with maida,rice flour,sooji,salt & oil.This is poli.

7)Puran should be double the size of poli.

8)Stuff the channa dal sweet(puran) in the dough(poli).

9)Gently roll out each poli by hand or by using rolling pins.

10)Cook on a hot griddle.

11)It can be eaten for few days.

ALMOND/BADAM HALWA

Ingredients:
1)1 1/2 cup almonds(Badam)
2)2 tbsp ghee
3)1/2 cup milk
4)3/4 cup sugar
5) pinch of saffron

Method:
1)Soak almond/badam for 2-3 hrs (or) boil for 30 mins incase last minute preparation & peel off the skin.
2)Put the peeled almonds in blender & add milk to it.Blend it to a coarse paste.
3)Heat the pan & add 1 tbsp ghee.
4)As ghee melts add badam mixture & stir well.
5)Add sugar and constantly stir the mixture as it stick to the bottom.
6)Add saffron & stir constantly.
7)Add 1 tbsp ghee when its boiling.
8)Constant stiring is must till ghee starts oozing out.
9)When halwa separates out ghee its time to put in a container & serve.
10)Garnish with almonds.

Tips:
1)Use Non-stick pan to cook to avoid sticking.
2)Hot liquid splutters while boiling so be careful.
3)Constant stirring is required to avoid burn from bottom.

BESAN LADOO

Ingredients:
1)2 cups besan flour
2)1 cup sugar (grinded)
3)1/2 cup ghee
4)1/2 tsp cardomom powder
5)1/4 cup cashew (chopped)
6)1/4 cup almonds & raisins (chopped)

Method:
1)Heat 1 tbsp ghee in a small pan. Fry cashews till it becomes golden brown.
2)Heat 1/2 cup of ghee in a wide pan. Add besan & roast on a low flame till nice aroma comes out.
3)Spread this besan flour on a plate.Let it cool.
4)When it is slightly warm add sugar,cardomom powder,cashew,raisins & almonds.
5)Make small ladoos & serve.

RAVA KESARI

Ingredients:
1)1 cup semolina/sooji/rava
2)1 1/2 cup sugar [depends on how sweet u want]
3)1/4 cup ghee [u can certainly reduce the amt of ghee]
4)2 1/2 cups water
5)A pinch of orange food colour
6)A pinch of saffron
7)1/4 tsp powdered cardomum
8)8-10 cashew nuts

Method:
1)Heat water and let it boil.
2)Heat a tbsp ghee in a pan.Roast cashewnuts till golden brown.Remove this from the pan & keep it aside.
3)In the same pan roast sooji till raw smell disappears.Add sugar & mix well.
4)Add this to the boiling water,keep stiring and make sure there are no lumps.
5)Add food colour,cardomum and little ghee.Mix well.
6)Keep stirring till this mixture begins to thicken.
7)Add ghee till all the water is absorbed and kesari begins to leave the sides of the pan.
8)Switch off the heat. Add cashewnuts and sprinkle saffron on top.
9)Serve hot.

RASMALAI

Ingredients:
1)7 cups of milk,whole (or)2% milk
2)5 cups of Cane sugar
3)2 tbsp lemon juice + 1 tbsp water
3)1 tbsp chopped almonds and pistachios
4)1/2 tsp cardomum powder
5)Few strands saffron

Sugar Syrup: 1)Pour 4 1/2 cup of water in a pressure cooker, add 1 1/2 cup of sugar and bring them to boil on medium high. stir occasionally to avoid sticking.

Method:
1)Heat 4 cups of milk on medium-high for 7-8 mins.
2)Add lemon juice slowly.stir slowly & gently until white curd forms on the surface and seperates from whey.
3)On straining this milk,the curd that is obtained is called "cheese" or "chenna" or "paneer".
4)Wash chenna under cold running water to remove flavor of lemon.
5)Twist the cloth that was used for straining to extract water.chenna should be dry.
6)Knead chenna to make a smooth dough.
7)Make small balls of equal size(10-12) of the dough and keep aside.
8)When the sugar syrup comes to boil gently drop the cheese balls and close the cooker.
9)After pressure cooker starts to hiss loud and clear, wait for 5 mins and turn off the stove.
10)Open the cooker after 10 mins.keep it aside.
11)Boil 3 cups of milk to 2/3 on medium high for 12 mins.Add 2 1/2 tbsp of sugar,cardomum powder,saffron and stir well.
12)Let the water drain by pressing rasgulla softly & add to the above mixture, cook for 3-4 mins. 13)Garnish with almonds & pistachios.
14)Refrigerate and served chilled.

Note:The size of the cheese ball will be doubled after boiling.

RASGULLA

Ingredients:
1)4 cups of milk,whole (or) 2% milk
2)1 1/2 cups of cane sugar
3)4 tbsp lemon juice + 1 tbsp water
4)3 to 4 peeled and powdered cardomum

Sugar Syrup:
1)Pour 2 cup of water in a pressure cooker, add 1 1/2 cup of sugar and bring them to boil on medium high. stir occasionally to avoid sticking.

Method:
1)Heat milk on medium-high for 7-8 mins.
2)Add lemon juice slowly.stir slowly & gently until white curd forms on the surface and seperates from whey.
3)On straining this milk,the curd that is obtained is called "cheese" or "chenna" or "paneer".
4)Wash chenna under cold running water to remove flavor of lemon.
5)Twist the cloth that was used for straining to extract water.chenna should be dry.
6)Knead chenna to make a smooth dough.
7)Make small balls of equal size(10-12) of the dough and keep aside.
8)When the sugar syrup comes to boil gently drop the cheese balls and close the cooker.
9)After pressure cooker starts to hiss loud and clear, wait for 5 mins and turn off the stove.
10)Open the cooker after 10 mins and add the cardomum powder to the syrup and stir gently.
11)Refrigerate and served chilled.

Note:The size of the cheese ball will be doubled after boiling.

CARROT HALWA

Ingredients:
1)2 cups grated carrot
2) 2 cups boiled milk,whole (or) 2%
3)1/4 cup sugar
4)3 tbsp butter
5)5 chopped cashew nuts
6)1 tbsp almonds
7)1 tbsp raisin
8)pinch of cardomum
9)saffron few flakes

Method:
1) In a heavy bottomed kadai, fry the grated carrots with butter till it becomes soft.
2) Add the milk & saffron and cook for 10 mins.
3) Add sugar to the cooked carrot & keep stirring.
4) Add cardomum powder,almonds,raisins.
5) Stir on low heat,till the mixture collects in a soft ball.
6) Fry the cashew nuts in a tsp of ghee seperately and add these to the above mixture.
7) Remove from heat and serve hot or cold.