KAAJU BURFI OR KAJU KATLI
Ingredients :
2 cups of finely grounded Cashew powder
1/4 cup Milk
3/4 cup Sugar
Few silver vark for decoration

Preparation :

1. Heat milk in a large pot and add sugar.
2. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick.
3. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi.
4. Put silver vark on top if you wish.
5. Let it cool completely before cutting in burfi shape.
6. Put in a airtight container and keep in a cool place.

Ingredients
Khurma

* 1 cup: White flour or maida
* 4 tbsp: Ghee
* 1 cup: Sugar
* A pinch of salt


Method

1. Make a stiff dough of the flours, ghee and salt.
2. Roll 1½ inch thick. Cut squares.
3. Deep fry till golden. Drain.
4. In a saucepan boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
5. Dip in the squares in the chasni and drain quickly.

INGREDIENTS:


Raw papaya - 1
Food Color - 1/4 tsp
Sugar - 2 cup
Ghee - 4-5 tsp
cashew - 10 nos
cardamon powder- 1/2 tsp
milk - 1 cup

METHOD:


Make cashew into small pieces. Fry the cashews in ghee and keep aside.Boil the milk for 15-20 minitues in medium heat until gets thick.Heat one tbsp ghee in a pan, add the papaya pulps and fry till the smell vanishes.Cook it in medium heat and stir occasionally for 5 minutes.Now add the milk and boil it until milk evaporates,then add the food color,sugar and stir continuously in low heat.Now add the remaining ghee and stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Serve with decorated cashews and cardamon powder

Ingredients:

* 1 cup all purpose flour (plain flour, maida)
* 1/4 cup fine sooji (semolina flour)
* 2 tablespoons oil
* 1/2 cup water (use water as a guide line)

For syrup:

* 3/4 cup sugar
* 1/2 cup water
* 1/2 teaspoon coarsely grounded cardamom
* 3 tablespoons coconut powder

Method:

1. Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
2. Cover the dough and set aside for 15 minutes or more.
3. Divide dough in two equal parts.
4. Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
5. Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
6. Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9. Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
10. Let the shakkar paras comes to the room temperature and they should be crisp.

Making Sugar Syrup:

1. Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
2. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
3. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
4. Add coconut powder and cardamom to the syrup mix it well.
5. Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
6. Take them out on a greased tray, making sure that paras are not clumped together.
7. Allow them to cool.
8. Shakkar paras can be stored for several weeks in airtight container.

Ingredients:

* 2 cups shredded carrots
* 2 cups milk
* 3 tablespoons unsalted butter
* 1/4 cup sugar
* 1/2 teaspoon cardamom powder
* 6 chopped roasted cashew nuts (To garnish)

Method:

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

Tips:

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Ingredients
1 cup macaroni
4 medium Carrots, shredded
1 /2 cup Raisins
1/2 cups fat-free mayonnaise
1 cup sugar
1/2 cup Thick cream
1 teaspoon salt
Directions
1.Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots
2.In a small bowl, whisk the mayonnaise, milk, sugar, raisin, salt and until smooth.
3.Pour over macaroni mixture and toss to coat.
4.Cover and refrigerate overnight.

INGREDIENTS
1)Basmati rice (long grain rice) 1 cup
2)Green cardamom pods crushed 8
3)Rose essence 2 tbsp
4)Ground pistachio nuts 2 tbsp
5)Whole milk 7 1/2 cups
6)Sugar 12 tbsp 2
COOKING DIRECTIONS
1. The rice is to be ground finely and placed in a saucepan with the cardamoms.
2. Add 63/4 cups of milk and boil over medium heat stirring continuously.
3. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency.
4. Add sugar and the rose water and continue to cook for another 2 minutes.
5. Serve chilled, and garnished with nuts.

Ingredients
Maida (refined flour) - 200 gm
Ghee - 2 tbsp
Sugar - 1 cup
Cloves (lawang) - 10 (powdered)
Chhoti Ilaichi - 3 (powdered)
Milk - 1 cup
Saunf - 1 tsp
Cocoanut (grated/powder) - 2 tbsp
Refined Oil for deep frying - As required

Method of Preparation
1. Add 1/2 cup water in 1 cup sugar.
2. Heat to dissolve sugar and make one string syrup.
3. Add lawang and ilaichi powder. Keep the syrup aside.
4. Mix ghee thoroughly in maida.
5. Add 1 cup water and 1 cup milk. Mix well to make a smooth pua batter.
6. Leave the batter for at least 2 hrs.
7. Heat oil in a shallow Kedahi.
8. Pour one big spoonful of batter in the hot oil one by one and fry puas till golden brown.
9. Take out puas and dip in the syrup.
10. Soak for 1 minute, remove puas from syrup and serve hot.

Ingredients

Milk Powder : 12 Tablespoons
Curd : 2 Tablespoons
Thick Cream : 2 Tablespoons
all purpose flour : 1 Tablespoons
baking soda) : 1/2 tsp
butter –melted : 2 tablespoons
Syrup

2 cups Sugar : 2 cups
Water : 4 Cups
Oil for frying

MethodMake the dough by combining the milk powder, butter, KDD Cream, Curd, flour, Baking Soda. Make medium-hard dough. Divide the dough into 20-25 portions. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Fry the balls till light brown.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Syrup:
The syrup should be made earlier and kept warm. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat..
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Ingredients

1 cup dry milk powder
1 Egg
1 tsp cardamom powder
1 egg 1/4 tsp baking powder
1 liter milk Sugar as required
1 tbsp oil Almonds and pistachios for garnishing, chopped

Method

Mix the powdered milk, egg, oil,baking powder. Knead it well.
Once the dough is done mold it into small balls and then flatten the balls slightly.
Boil the Water with sugar. Boil the milk with half suger and cardamom powder. As When the Rasogulla is done soft. put it in boiling milk.
The balls will tend to swell up , Lower the heat to simmer.Cook the milk with the balls for another 8- 10 minutes.
Remove it from the heat and let it cool.
Just before serving add some pistachios and almonds. Serve chilled.