Groundnut Chikki

Ingredients: 500 grams groundnut, 200 grams brown sugar, 100 grams sugar, 2-3 tbsp. Ghee.

Method:

Roast groundnut and remove its skin.

Take brown sugar and mix sugar in a frying pan. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix groundnut. Mix well and pour in a greased thali. Cut into pieces and fill in the container

Mohanthaal

Ingredients: Ghee 1 cup Bengal gram flour (besan) 2 cups (coarsely ground) Khoya (mawa) 1 cup (grated) Cardamom powder 1 tsp. For the sugar syrup: Sugar 1 ½ cups Water 1 cup Milk 2 tbsps. Pistachios and almonds 4 tbsps. (chopped)

Method:

• Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour.
• Rub the ghee into the gram flour till it begins to look like breadcrumbs.
• Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till the mixture is golden brown. Stir continuously.
• Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes.
• Remove from fire and cool till it is warm.
• Make the sugar syrup by adding sugar, water and milk.
• Pour the hot sugar syrup over the gram flour mixture. Stir well.
• Pour the mixture into a greased plate.
• Garnish with chopped almonds and pistachios.
• Let it set for 4-5 hours. Cut into squares and serve at room temperature
• Add the curds and gram flour in a vessel and mix them together.
• Add water and all the spices and mix well. Add the radish pieces.
• For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire.
• Add the curry leaves and the tempering to the kadhi mix.
• Heat the mixture and stir continuously till it thickens.
• Simmer for 10 minutes.
• Garnish with coriander leaves and serve hot.

Lavang Latika

Ingredients:

2 tblsp semolina (rava)
1/2 tsp green cardamom powder
1 pinch nutmeg powder
1 pinch salt
1 coconut grated
1/2 cup milk
pure ghee to fry
2 cup refined flour (maida)
1/2 cup sugar (for syrup)
1/4 cup sugar
1 cup water

How to make lavang latika :

• Sieve flour.
• Mix in oil and enough water to knead into a firm dough.
• Cover with a damp cloth and keep aside.
• Bring the sugar and water to boil.
• Simmer (boil slowly at low temperature) to obtain sugar syrup of three string consistency and keep aside.
• Heat up one tsp ghee in a pot and fry the semolina till light brown.
• Mix in milk, sugar and coconut and keep stirring on a low heat up till the mixture becomes thick.
• Take off from heat.
• Mix in cardamom powder and nutmeg powder.
• Cool and divide into 12 portions.
• Divide the dough into 12 portions.
• Roll out one portion into a small puri.
• Put a little stuffing in the center and fold the puri like an envelope.
• Stick a clove in the center to keep it in place.
• Heat up ghee and fry the latikas on medium heat up till golden brown.
• Remove and soak them immediately in the hot sugar syrup.
• Remove and serve after a couple of hours.

Besan Laddu

Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.
• Keep constantly stirring to avoid lumps.
• When it releases an appetizing smell, it is ready.
• Remove from the heat and allow it to cool.
• Add sugar and nuts to the gram flour and mix thoroughly.
• Now form ping-pong size balls of the mixture.
• Besan Laddoo are ready to be served.

Khoye ki Barfi

Ingredients:

1 cup khoya-crumbled
1/4 cup ghee
1/2 cup powdered sugar
1/4 elaichi powder

Method:

Heat the ghee in a heavy based pan and add the khoya. Stir till mixture collects together in the center.

Add the sugar and mix well, stirring all the time over low heat, till sugar dissolves.

Continue cooking-stirring so that it does not get scorched.

Cook till it leaves the sides of the pan and forms a ball in the center. Transfer on to a greased plate, pat to make level and leave to cool. Cut when cool.

Shahi Tukra

Ingredients:

8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis

Preparation:

• Heat the milk and sugar stirring continuously.
• Put 1 tsp ghee to prevent the milk from flowing over.
• Reduce the milk to 1/2 qty. cool the milk.
• Add the kismis and cardamom powder.
• Fry the bread slices in ghee till golden.
• Dip in milk for 2 minutes.
• Remove and put in the milk piesh prepared previously. Serve cool.

Lauki Ka Halwa

Ingredients for Lauki Ka Halwa:

• Lauki (Ghiya) - 1 Kg
• Cardamom powder (Ilaichi) - 1/2 teaspoon
• Sugar (Chini) - 1/2 cup
• Butter (Ghee) - 1/2 cup
• Condensed Milk (Gadha doodh) - 80 gms
• Milk Powder (Sukha doodh) - 1/2 cup
• Almonds (Badam) - 10 no's blanched,cut into sliver
• Pistachio nuts (Pista) - 10 no's cut into slivers

Method for Lauki Ka Halwa:

• Grate lauki, cook the grated lauki along with cardamom powder and 1\2 cup of water in a pan over medium heat.
• Bring to boil, reduce heat to low, cover and cook until the lauki is tender and all the water has evaporated.
• Add sugar, stir gently to avoig sticking and cook uncovered until all the moisture has evaporated.
• Heat ghee in a heavy based pan and add lauki mixture and fry on medium heat until it is light brown.
• Add condense milk, stirring constantly, cook for 5 minutes, then add powder milk and almonds and pistachios and turn off the fire.
• Enjoy

Rice Kheer

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp. skinned pistachio nuts (chopped)
1 tbsp. raisins (optional)
2-3 tbsp. sugar or as desired

Method:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.