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Ingredients:

  • 1 cup semolina (rava / suji)
  • 1 cup sugar (cheeni)
  • 1 cup milk
  • 1 tblsp currants (kishmish)
  • 1 tblsp cashewnuts (kaju)
  • 3 tsp pure ghee

Preparation:


●Cut the cashew nuts.

●Wash and dry the currants.

●Heat up a little ghee and lightly fry them.

●Keep aside.

●Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light
  brown in colour.

●Then mix in sugar and milk and stir fry till the mixture becomes sticky.

●Mix in the cashew nuts and raisins to the mixture.

●Take off the pot from heat up and form the dough into small balls.

Ingredients:


  • 1/3 cup milk (doodh)
  • 1tblsp pistachios (pista)
  • few drops orange (santra) colour
  • pure ghee for frying
  • 1tblsp raisins (kishmish)
  • a pinch baking powder
  • 1/2 kg sugar (cheeni)
  • 1/2 kg bengal gram flour (besan)

How to make motichoor ladoo:
 

●Sieve gram flour with baking powder so that it mixes well.

●Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.

●Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.

●Rub the batter on the spoon with holes so that small drops of batter drop in   oil, simultaneously tap the spoon on the rim of kadhai also.

●Fry boondis till golden brown, remove and keep aside.

●Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.

●Put the fried boondis in this syrup, mix in the raisins and cut pistachios.

●When mixture cools down slightly use buttered hands to make ladoos.

Ingredients:


  • 250 gms cottage cheese (paneer)
  • 2 tblsp refined flour (maida)
  • 1 cup sugar (cheeni)
  • 1 cup water
  • 2 - 3 drop lemon colour
  • 100 gms condensed milk (unsweetened)
  • 1/4 tsp green cardamom (chhoti elaichi) powder
  • few saffron (kesar) strands

How to make chum chum:
 

●Melt sugar in water and heat up to make a thin syrup.

●Knead the paneer with flour and shape into oval shaped fingers, mix in them to the
  sugar syrup and boil for eight minutes.

●Take off from heat up and mix in lemon color to the syrup. Cool for a while and take off
   the chum-chums from the syrup.

●Mix in saffron and cardamom powder to sugarless, creamy, condensed milk. spread this
 on each piece and serve cold.

Ingredients:


  • 1" ginger(adrak)
  • 3 tblsp onions chopped
  • 1 cup coconut (narial) scraped
  • 1" cinnamon (dalchini)
  • a pinch asafoetida (hing)
  • 8-10 peppercorns (kali mirch)
  • 2 tblsp oil
  • 1 1/2 tblsp tamarind (imli) pulp
  • 4 - 6 cloves
  • 3 red chillies whole
  • 1 tsp turmeric (haldi) powder
  • 1 tsp mustard seeds (rai)
  • 8 - 10 curry leaves
  • 2 tblsp coriander seeds
  • 1 tblsp cumin seeds (jeera)
  • 1 medium size bottle gourd (lauki,doodhi)
  • salt (namak) to taste

How to make masaledar nariyal lauki:


●Take off and wash lauki. Cut into 3/4 " cubes.

●Dry roast coriander and cumin seeds.

●Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole
  red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut.
  (reserve one tblsp of scraped coconut for garnish.). Keep the paste aside.

●Heat up oil in a pan.

●Mix in asafoetida and mustard seeds.

●Once they begin to crackle, mix in curry leaves and cut onions.

●Stir fry for two minutes and mix in lauki.

●Stir fry for 5 minutes. mix in the masala and coconut paste, dissolved in 11/2 cup of
  water. Stir and bring it to a boil.

●Dissolve tamarind pulp in water if it is too thick.

●Mix in to the gravy. Add salt and mix well.

●Serve hot decorated with grated coconut.

Ingredients:


  • 2 litres whole milk
  • 1 tsp chopped red rose (gulab) petals
  • 4 almonds (badam)
  • 1/4 tsp saffron (kesar) strands
  • 1/4 tsp cardamom powder
  • 3/4 cup sugar (cheeni)
  • 1 cup sitaphal (Custard Apple) pulp
  • 4 green pistachios unsalted

How to make sitaphal rabdi:


●Chop finely almond and pista.

●Boil milk in a heavy pot.

●Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.

●Stir while boiling.

●Mix in sugar and stir till dissolved.Take off fire, mix in saffron, cardamom, almonds, pista.

●Cool to room temperature.

●Mix in sitaphal pulp, chill for 3-4 hours till very cold.

●Pour the mixture in individual serving bowls and decorate with rose petals.

Ingredients:


  • 1/4 cup fresh cream
  • 4 tblsp sugar
  • 1 tsp green cardamom (chhoti elaichi) powder
  • 100 gms khoya
  • 1 tblsp sunflower seeds (chironji)
  • 2 cup milk
  • 2 strands saffron
  • pure ghee for frying
  • few drops of kewra and rose (gulab) essence
  • 1 handful cashewnut (kaju) chopped
  • 6 slices bread
  • for garnish:
  • 3 silver foil
  • few rose (gulab) petals


Preparation:


●Cut each bread slice into two.

●Fry the bread pieces in ghee till golden brown.

●Assemble the fried breads on a plate.

●Heat up milk, add the sugar and saffron and a few drops of essence.

●Pour over the bread slices.

●Allow the bread to soak up the milk, then assemble the bread pieces on a decorative plate.

●Heat up two teaspoon of ghee and lightly fry the crushed mawa, cardamom powder and
  two teaspoons of sugar.

●Spread the mawa layer over the soaked bread pieces.

●Mix in essence to the cream.

●Cover the mawa with a cream layer and decorate with silver foil, cut cashewnut, chironji
  and rose petals.
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