Samagri

Dudhaghara
Anasakhadi

Badam Seera

Ingredients:

1 cup badam powder ½ cup sugar 2 tbl sps ghee ½ cup milk ½ tsp
elachi powder

Method of Preparation:

Heat ghee in a thick base kadhai Add badam powder Stir on low
flame Add milk Continue stirring till milk is absorbed Add sugar
and elachi powder Continue stirring till ghee comes to the surface
Set in a bowl and decorate with few dry fruits or khas-khas
Suji Seera

Ingredients:

1 cup rawa 1 and 1/4 cup sugar 2 cups milk 6 tbl sps ghee Few
strands of saffron ¼ tsp cardamom powder Slices of almond and
pista

Method of Preparation:

Saute the rawa with ghee on a low flame till it turns light brown
Add hot milk to the rawa Keep stirring on a low flame Add sugar
and continue stirring Add saffron paste, cardamom powder, and mix
well When ghee starts separating, put off the flame Pour in a
greased thali, spread evenly Sprinkle slices of almond and pista
When seera cools, cut into pieces
Kaju Barfi

Ingredients:

½ cup mawa (khoya) ½ cup sugar ½ tsp cardamom powder

Method of Preparation:

Add water to sugar, heat and prepare thick syrup Mix mawa, cashew
nut powder with the syrup, continue stirring on low flame, When
the mixture starts leaving the sides of the pan, add cardamom
powder and put off the heat, When the barfi cools down a little,
pour in a greased thali , Allow cooling down and setting before
cutting into pieces
Mango Barfi

Ingredients:

6 medium sized mangoes ½ kg mawa ½ cup ghee ½ cup sugar |Few
strands of saffron 1 tsp cardamom powder Few slices of almond and
pista

Method of Preparation:

Prepare mango pulp and strain Mix the pulp to mawa in a heavy
based pan, on low flame till it thickens Add ghee little by
little, when ghee separates, remove from heat Make sugar syrup,
add enough water to soak the sugar Make syrup of 1 thread
consistency Mix the mango mawa mix on low flame with the prepared
sugar syrup Stir on low till it thickens Add saffron and cardamom
powder Stir well, remove from heat, and pour on thali Sprinkle
slices of almond on it Cool and cut into pieces
Almond Barfi

Ingredients:

1 Cup Almond powder ½ Cup Sugar ½ Tsp Cardamom Powder

Method of Preparation:

Take dekchi add ½ cup sugar & ½ cup water & boil it. Make
thick syrup of two strand. Take it off from fire and add almond
powder and mix well Add cardamom powder. Spread the mixture on the
Thali and garnish with Pista. Keep aside till it cools. And make
pieces.
Apple Barfi

Ingredients:

500 gms. Apples 400 gms. Sugar 50 gms. Sugar Powder 2 Tsp Ghee 2
Cups Milk Juice of 1 Lemon

Method of Preparation:

Wash apples properly and peal & grate it. Add 2 cups milk
& 200 gms. Sugar. Put it on fire and keep stirring till it
becomes thick. Add lemon juice, powder sugar 200 gms sugar and
Ghee Mix well for 5 minutes. When it becomes thick take it off
from fire and spread it on thali & cut into cubes.
Pista Barfi

Ingredients:

1 Cup Powdered Pista ½ Cup Sugar ½ Tsp Cardamom Powder

Method of Preparation:

Take a pen and add sugar & ½ cup water in it. Boil to make a
thick syrup of two strands . Take it off from fire and add Pista
Powder and mix well . Add cardamom Powder. Spread it on thali
& decorate with chopped almonds.
Dudhi Halwa

Ingredients:

1 Kgs. Dudhi ½ Liter Milk 500 gms Sugar 10 gms Cardamom Powder.

Method of Preparation:

Peal & grate Dhudhi. Take pan add Dhudhi and ½ Litre Milk.
When it becomes thick, add sugar and make it thick. Take it off
from fire add cardamom powder. Garnish it with chopped almonds.
Kaju Katli

Ingredients:

500 gms. Cashew Nut Powder 250 gms Sugar ½ Tsp Cardamom Powder.

Method of Preparation:

Take a pan & add sugar & water. Boil to make a thick syrup
of two strands. Take it off from fire and add cashew nut Powder
and mix well. Add cardamom powder. Spread it on thali & let it
cool. Then cut it into pieces.
Pineapple Halwa

Ingredients:

1 pineapple 1 1/2 cup sugar 10 gms.cardamom pwd. 1 cup milk

Method of Preparation:

Peal & grate the pineapple . Take a pan put pineapple &
add milk . Make a thick mixture. Add sugar & let it thicken.
Take it of from fire add cardamom powder Garnish it with chopped
pista.
Mango Pedas

Ingredients:

500gms Alphanso mango pulp 250gms mava 500gms powdered sugar 25gms
ghee

Method of Preparation:

Take a pan. Pput mango pulp in it. Add 12 gms ghee. Make thick
mixture. Take it off from fire and keep aside. Take a pan. Put
mava and remaining ghee. Put it on fire for five minutes and mix
well. When it cools down, add mango mixture and sugar in it. Mix
well and make small balls.
Potato Barfi

Ingredients:

1kgs. Potatoes 1kgs. sugar 250gms. ghee 1/2tsp. saffron 1/2tsp.
cardamom pwd. 125gms. arrowroot

Method of Preparation:

Wash & boil the potatoes. Mash the potatoes. Add arrowroot and
mix well. Take one pan, add ghee and potato mixture. Roast for few
mins. and keep aside. Take another pan. Put sugar and water,
enough to dip the sugar. Make thick syrup like honey. Add saffron
& potato mixture in it & mix well. Add cardamom pwd. and
spread it on thali . Garnish with chopped pista and almond.
Khopra Paka

Ingredients:

1 coconut 500gms.sugar ½ cup milk, ½ tsp saffron & cardamom
pwd.

Method of Preparation:

Grate coconut and dip in milk and add saffron. Put it on fire.
When the mixture becomes thick, add sugar in it.Let it thicken.
Take it off from fire add cardamom pwd. Spread it on thali and
garnish with pista.
Walnut Barfi

Ingredients:

1cup walnut pwd. ½ cup sugar ½ tsp. Cardamom pwd.

Method of Preparation:

Take a pan add sugar and water enough to dip sugar. Make syrup of
two strands. Take it of from fire. Add walnut pwd.& cardamom
pwd. Spread it on thali. Garnish with silver foil and cut into
pieces.
Peda

Ingredients:

Milk 1/2Litre Sugar 5 tsp Rose water Few drops Powdered Cardamom
2gms Almond (optional) a few pieces Pistachio (optional) a few
pieces

Method of Preparation:

Boil the milk, stirring it constantly ensuring that no cream
formation takes place. Keep stirring with a round spoon. When the
milk reduces to 1/4th its original quantity, add sugar, rose water
and powdered cardamom. Keep stirring. When the milk starts leaving
the sides, remove it and cool it for 15 minutes. Give round shape
to the pedas. Garnish with grated almonds and pistachio.
Rabadi

Ingredients:

Milk 3litres Sugar 400gms Pistachio 20gms Silver foil garnish

Method of Preparation:

Place milk in a kadhai, boil. Reduce to low heat and stir
continosly until 900ml and acquires a granular consistency.
Remove, add sugar. Stir until it dissolves. Cool, remove to a
bowl, garnish with pistachio nuts and refrigerate. Remove from
refigerator. Cover with silver foil. Serve chilled.
Nariyal Paka

Ingredients:

Coconut (fresh grated) 100gms Sugar 50gms Ghee 3 tblsp Milk as
required Rose water a few drops

Method of Preparation:

Melt 2 tblsp of ghee. Add grated coconut and roast it for a few
minutes. Add milk, just enough to completely immerse the coconut.
Add sugar and keep stirring constantly. Blend in 1 tblspn of ghee.
Keep stirring constantly till it starts leaving the sides. Add
rose water. Remove it from a flame and place the mixture in a
greased thali. It will immediately set. Cut into pieces and served
cool.
Gulab Jamun

Ingredients:

Koya 300gms Chana 50gms Sugar 1kg Flour 50gms Soda pinch Cardamom
5gms Pistachio 10gms Saffron 1gm Rose water 2-3 drops Ghee to fry

Method of Preparation:

Knead koya gently. Break into granules. Make a sugar syrup of 1
string consistency with the sugar. Keep it warm Immerse soda in 1
tsp of water. Combine the channa and koya. Add soda mix, flour and
kead gently. Reserve about 15gms of filling and divide about 24
balls of an inch diameter with the remaining mixture. Add
pistachio and saffron to the reserve mixture. Mix well. Flatten
each ball, place little filling in the center, smoothen. Heat the
fat, add the balls and deep fry on a slow fire until golden brown.
Remove, drain and immerse immediately in sugar syrup and serve
with little syrup.
Malai Maisuka

Ingredients:

1 cup thick malai (cream) ½ cup sugar 2-3 tbsp. ghee ¼ tsp.
Cardamom powder

Method of Preparation:

Heat malai and sugar on a low flame, keep stirring. When slightly
thick add ghee, keep stirring. When the mysore expands, ghee
starts separating out and it attains light brownish colour, put
off the heat. Pour in a thali. Allow to cool and set. Keep the
thali slightly tilted to let the excess ghee strain out. Cut into
pieces.
Note:Place the malai on a strainer for preparing
thick malai.
Kaju Maisuka

Ingredients:

1 cup cashewnut powder 1 ¼ cups ghee approximately ¾ cups sugar. ¼
tsp. Cardamom powder

Method of Preparation:

Saute cashewnut powder with a little ghee, keep aside. Add water
to the sugar, heat and prepare syrup of 1 ½ thread consistency.
Keep heating the remaining ghee in a separate pan. Pour the syrup
on heated cashewnut powder, keep stirring consistently. Also keep
adding the heated ghee little by little. Kaju mysore will slowly
keep expanding. When done, the ghee will start separating out and
colour will turn to a very light brownish. Put off the heat and
pour in a thali. Allow to cool down and set. Keep the thali tilted
so that extra ghee drains out. When cold make pieces.
Rasagolla - 1

Ingredients:

1 litre milk (preferably cows) 2 cups sugar 6 cups water 1 tsp.
Maida (plain flour) To prepare paneer ½ cup water ¼ tsp. Citric
acid

Method of Preparation:

Dissolve the citric acid in water. Boil the milk. In the boiling
milk and add dissolved citric acid water, little by little till
the milk curdles completely.Drain out the water by hanging the
paneer tied in a muslin cloth for about two hours. Mix the maida
to the dried paneer, rub well till it turns white and soft. Form
small balls.Boil sugar in water in a large vessel. When the syrup
starts boiling add the paneer balls. Boil for five minutes keeping
vessel open. Cover half the vessel and boil for another 10
minutes.Uncover the vessel again and boil for further 5 minutes.
Put off the heat & Allow the rasgoolas to cool. Refrigerate if
desired.
Rasagolla - 2

Ingredients:

1 litre cows milk, 2 cups sugar, 3 cups water, to prepare paneer ½
cup water, ¼ tsp. Citric acid

Method of Preparation:

Dissolve the citric acid in water. Boil the milk. In the boiling
milk and add dissolved citric acid water, little by little till
the milk curdles completely. Drain out the water by pouring the
paneer on a strainer. Hold the strainer along with the paneer in a
running water tap to cool. Press the paneer with palm pressure to
remove excess water. Rub the paneer well till it turns white and
soft. Form in to small balls. Boil sugar and water in a pressure
cooker. When the syrup boils, put the paneer balls and cover the
pressure cooker. Put off the heat when one whistle is blown. When
cooker cools down, remove the rasgoolas and cool them. Refrigerate
if desired.
Suhag sunth pak

Ingredients:

500 gms mawa (khoya) 2 ½ cups sugar 100 gms each almond and
pistachio thick slices 1 tbsp. cardamom powder 1 tbsp. nutmeg
powder Masala 20 gms sunth powder (dry ginger) 5 gms piprimul
powder 5 gms pepper powder 5 gms tamalpatra powder (bay leaves) 5
gms clove powder 5 gms cinnamon powder 5 gms lindipiper powder

Method of Preparation:

Loosen the mawa. Heat water and sugar to make thick syrup. Put
mawa, all remaining ingredients and masala. Keep stirring on a low
flame till thickens. Put off the heat and allow to cool down
completely, before pouring into greased thali. When sets down cut
into pieces.

Wheat Flour Seera

Ingredients:

1 cup wheat flour
½ cup ghee
2 cups hot water
1 cup sugar
¼ tsp. Cardamom powder
Few almond slices

Method of Preparation:

Saute the flour with ghee on a low flame till reddish brown.
Add the water, stir gently, when the water gets absorbed add sugar and stir.
When the sugar melts completely and ghee starts separating, put off the heat
Add cardamom powder, mix well.
Decorate with almond slices.
Serve hot.
Mung Daal Seera

Ingredients:

1 cup mung dal ( green gram split without skin )
1 cup ghee
2 cups milk
1 ¼ cups sugar
few strands of saffron
1 ½ tsp. Cardamom powder
few slices of almond and pistachio

Method of Preparation:

Soak mug dal for 3-4 hours.
Remove from water and grind coarsely in a mixer.
Heat 2-3 tbsp. of ghee in a pan and saute the dal on a low flame.
Keep on adding ghee little by little and continue stirring.
When it turns reddish brown add milk.
* When milk gets absorbed, add sugar and continue stirring on a low flame.
When ghee starts separating from sheera add paste of saffron and cardamom powder and remove from heat.
Sprinkle slices of almond and pistachio.
Note:Instead of milk, water can be used in step no. *Instead of mung dal. Coarse mung flour can be used for this recipe.
Makai Seera

Ingredients:

1 cup corn seeds (fresh)
2-3 tbsp. Ghee
2 cups milk
1 tbsp. Thick malai (cream)
11/4 cups sugar
½ tsp. Cardamom powder
few thin slices of almond and pistachio

Method of Preparation:

Chop the seeds into coarse pieces.
Saute with 2-3 tbsp. Ghee on a low flame till brownish.
Add milk and malai. Continue stirring on a low flame till thickens and the corn is sufficiently tender.
Add sugar.
Continue stirring on low flame till thickens again.
Add cardamom powder and mix well.
Sprinkle almond and pistachio slices on top.
Note:If the corn seeds are ripe add a little more milk and cook longer.
Ghari

Ingredients:

250 gms mawa (khoya)
100 gms powdered sugar
3 tbsp. Besan (gram flour)
1 cup maida (flour)
Ghee for frying
½ cup almond and pistachio powder
1 tbsp. Cardamom powder
A few strands of saffron
Few slices of almond and pistachio

Method of Preparation:

Roast the mawa in a pan till it is dry and separated.
Heat besan with tbsp. of ghee and let it cool down.
Mix mawa, sugar, almond and pistachio powder and besan. Mix well and form the desired shape of balls.
Mix ½ cup slightly warm ghee with 3 tbsp. powdered sugar and keep aside.
Add 3 tbsp. of liquid ghee to the flour and form a soft dough.
Roll into thin oblong puri and put the ball prepared in the step 3 above on one side, and fold the puri to cover the ball. Press lightly and cut off with katori so that the additional part of puri is cut off.
Deep fry in ghee on low flame.
When cold cover with the mixture prepared in step no. 4.
Repeat with the remaining ghari.
Sprinkle slices of almond and pistachio.
Churma Ladoo

Ingredients:

1 cup wheat flour
1/3 cup refined oil or ghee
½ cup ghee
½ cup finely cut gol (jaggery)
¼ tsp. Cardamom powder
A pinch of jaifal powder (nutmeg)
¼ tsp. Khus-khus (poppy seeds)

Method of Preparation:

Add warm oil or ghee to the wheat flour. Mix well and prepare a hard dough.
Roll out a thick roti on the rolling board and roast the roti on a griddle till hard
Break all the roties by hand or grind in a mixer into a coarse powder.
Add 2-3 tbsp. of ghee in churma (coarse powder)
Saute in a pan till reddish brown. Keep aside.
Add 2-3 tbsp. of ghee in jaggery and heat for melting.
Add the churma in the melted jaggery, stir well.
Add cardamom powder, nutmeg powder. Mix well
When cools down a little, form laddoos, roll over khus-khus with light pressure of palm
Magaj Ladoo

Ingredients:

1 cup gram flour
1/3 cup ghee
½ cup powdered sugar
¼ tsp. Cardamom powder
1 tbsp. milk
3 tbsp. hot ghee

Method of Preparation:

Heat ghee in a pan.
Take besan in a thali and make shallow well in the centre.
Pour 3 tbsp. of very hot ghee and 1 tbsp. of milk and mix well with the besan to form small granules.
Seive the mixture to ensure uniform granules formation.
Heat the mixture in the pan with remaining hot ghee till reddish brown.
Add powdered sugar and cardamom powder when almost cool.
Mix well and form ladoos.
Note: By the same method ladoos can also be made from moong dal flour (green gram split without skin) or coarse wheat flour.
Satwa Ladoo

Ingredients:

1 cup wheat grains
1 cup chana dal (bengal gram split)
1 ½ cups powdered sugar
1 cup ghee
½ tsp. Cardamom powder

Method of Preparation:

Roast wheat grain in a pan on a medium flame. The wheat grain will expand.
In the similar manner roast channa dal.
When cold, grind both roasted wheat and roasted dal separately in a grinder to make coarse flour.
Beat ghee and sugar in a thali to make light, white and fluffy mixture.
Add both the coarse flour and cardamom powder to the fluffy mixture.
Mix well and form into ladoos.
Mohanthal

Ingredients:

1 cup gram flour (besan)
50 gms mawa (khoya)
½ cup ghee
2/3 cup sugar
¼ tsp. Cardamom powder
Few strands of safron
1/8 tsp. Nutmeg powder
Slices of almond and pistachio
2 tbsp. milk

Method of Preparation:

Heat ghee in a pan.
Take besan in a thali. Make a well in the centre. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee
Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.
Seive the flour to get coarse flour.
Saute the flour on low flame till light brown with the remaining ghee.
Add mawa, saute again till reddish brown. Keep aside.
Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.
Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.
Pour in a greased thali.
Sprinkle slices of almond and pistachio.
When cool cut into pieces.
Udad Dal Jalebi (Imarati)

Ingredients:

1 cup udad dal (arhar)
2 tbsp. rice (raw)
2 tbsp. arrowroot
Ghee for frying
1 ½ cups sugar
Few strands of saffron

Method of Preparation:

Soak udad dal and rice for 3-4 hours.
Grind both udad dal and rice to a very fine paste.
Add arrowroot to the mixture and beat well to make it a light, fluffy batter.
Boil sugar and water till the syrup is one thread consistency.
Add saffron paste.
Heat ghee in flat pan.
Use a plastic sauce bottle with a spout or a piece of cloth with a hole to pour the batter in hot ghee, in circular forms by pressing the bottle or cloth.
Turn over the jalebi once or twice to ensure the crispness.
When done remove and immediately soak in the syrup for 5 minutes.
Serve hot.
Satha

Ingredients:

1 cup maida (flour)
Ghee little less than ¼ cup
½ cup sugar
Ghee for frying
¼ tsp. Cardamom powder
Few slices of almond and pistachio

Method of Preparation:

Heat about ¼ cup ghee. Add ¼ cup flour and saute to a light brown colour.
Mix the remaining flour with the above thoroughly.
Prepare a soft dough with about ¼ cup water.
Make equal size balls, flatten the balls with the palm and poke the tip of five fingers.
Prick deep at random with a tip of knife or a fork. This is to ensure that sata do not puff up and are evenly fried from inside.
Deep fry on a very low flame to brownish colour, while frying turn over very carefully with a blunt end of a ladle.
On a low flame it takes considerably long time to fry to proper crispness, if fried on high flame it may be faster but the inner side will not get properly fried.
Add enough water in sugar, boil and make a thick syrup.
Take off from the heat and stir well till it turns white.
Put again on a very low flame.
Dip each sata on both sides in syrup.
Remove in a greased thali.
Sprinkle slices of almond and pistachio and also cardamom powder.
Repeat the process with the remaining sathas.
Thor

Ingredients:

½ cup wheat flour
½ cup maida (plain flour)
1 tsp. Sesame seeds
Ghee for frying
½ cup sugar
Few slices of almond and pistachio
½ tsp. Cardamom powder
Few petals of roses

Method of Preparation:

Soak sesame seeds in water for an hour
Mix wheat flour, maida and soaked sesame seeds.
Take ¼ cup melted ghee and ¼ cup water ready with two separate tablespoons.
Go on putting one tbsp. ghee and one tbsp. water alternately and prepare soft dough.
Proceed as per sata recipe from no. 4 onwards.
Pakwan

Ingredients:

1 cup maida , Ghee for frying
¼ cup sugar , ¼ tsp. Cardamom powder
Few slices of almond and pistachio
Few petals and roses
For paste:- 2 tbsp. ghee thick, 3 tbsp. flour

Method of Preparation:

Beat ghee and maida in a thali till light and fluffy. Remove it in katori (bowl).
In the same thali prepare a soft dough with flour and water. Cover and keep aside the dough for an hour. Make 2 equal portions of dough. Out of one portion roll a thin oblong or square roti.
Apply half the quantity of paste prepared according to the step no. 1 on the rolled roti.
Cut about ¾" wide strips with a knife from the roti.
Place the roll upright on the rolling board and press it with a palm to flatten a little.
Repeat with each strip. Apply dry flour on the flattened rolls on both sides.
Roll with rolling pin slightly thick puris.
Use the remaining portion of dough and remaining quantity of paste in the same manner to prepare flattened rolls. Deep fry the pakwan at a very low flame in the ghee.
With perforated ladle lightly press each pakwan to ensure that the strips immerge out of the pakwan.
Turn over gently and fry till crisp and light brown. Remove and drain out the excess ghee trapped in strips. Add water to sugar, boil and make a thick syrup. Take away from the heat and stir well till it turns white. Put again on a very low flame.
Dip one side of pakwan in syrup. Remove and place in a plate with the side coated with sugar on top.
Sprinkle cardamom powder, slices of almond and pistachio and finely cut rose petals.
Note: Pakwan can also be served without sugar coating as a snack to go well with tea.
Instead of dipping in sugar syrup, if desired powdered sugar can be sprinkled.
Ghebar

Ingredients:

1 cup maida (flour)
½ cup thick ghee
1 cup sugar
1 ¼ cups warm water
Ghee for frying

Method of Preparation:

Beat ghee in a thali with the help of palm till light and fluffy. Add flour little by little.
Keep adding warm water. Continue beating to form a light batter.
Heat ghee in a thick base vessel with tall and straight walls. Preferably the vessel should be of brass or thick aluminum and not of stainless steel.
The vessel should get about ¾ filled with ghee.
Fill the batter in a spouted vessel and pour about ½ a cup in the hot ghee with a narrow and continuous flow from a distance.
Use an end of wooden rolling pin to push down the ghebar in the vessel so that even the upper layer of ghebar is immersed in the boiling ghee.
When crisp remove the ghebar with the end of rolling pin and put on a strainer to let the excess ghee out. Repeat with the remaining gebar.
Boil water and sugar to make a syrup of 2 thread consistency.
Keep on a perforated ladle, pour 4-5 tbsp. of syrup.
Let extra syrup drain out by keeping the gebar on a strainer.
Sprinkle cardamom powder and slices of almond and pistachio.
Repeat the process with remaining ghebar.
Puran Poli

Ingredients:

1 cup tuver dal , 1 cup sugar
1 ¼ cups wheat flour , 2 ½ tbsp. oil
1 tsp. Cardamom powder , ½ tsp. Nutmeg powder , Ghee for applying

Method of Preparation:

Wash the dal with warm water. Add two cups of water and pressure cook the dal till 3-4 whistles are blown.
Remove the dal in a large pan, add sugar, stir intermittently on a low flame. Ensure that it does not stick to the bottom.
When thickens and leaves the side of the pan, put off the heat.
Add saffron paste, cardamom and nutmeg powder. mix well. Allow to cool.
Make balls and keep aside to be used as puran.
Bind a soft dough by adding oil and a little water to the wheat flour. Keep aside for half an hour.
Roll out a big puri with a rolling pin. Place the puran ball on the puri slightly away from the centre.
Fold the puri in such a way that outer edges meet each other.
Press the puri along the semi circle close to the area where the puran is placed.
Cut off the remaining portion of the puri with katori or knife.
Press lightly and roll out a thick puran puri using dry flour on both the sides.
Roast on a heated griddle turning carefully with a laddle till both the sides are roasted properly.
Apply ghee liberally on the surface.
Serve hot.
Lapsi

Ingredients:

1 cup half crushed wheat pieces (lapsi)
6 tbsp. ghee
3 cups water
1 ¼ cups sugar
¼ tsp. Cardamom powder
Few slices of almond and pistachio
½ tsp. Khus khus (poppy seeds)

Method of Preparation:

Saute the half crushed wheat piece with ghee till reddish brown.
Put in hot water. Cover and cook on a low flame.
When tender, add sugar and continue cooking on low flame till ghee separates.
Add cardamom powder and mix well.
While serving sprinkle khus-khus and slices of almond and pistachio.
Note: Instead of sugar lapsi can be made with jaggery only or with the mixture of sugar and jaggery.
Wheat Khichada

Ingredients:

½ cup wheat splits (lapsi)
6 cups milk
¾ cup sugar
1 tbsp. cardamom powder
Few strands of saffron
Few thick slices of almond
Few thick slices of pistachio

Method of Preparation:

Boil the milk.
Add the wheat splits in the boiling milk.
Continue boiling and stir intermittently on a low flame.
When the wheat splits get tender, add sugar.
When the khichada gets consistently thick, add cardamom powder, saffron paste and slices of almond and pistachio.
Serve hot or chilled.
Rawa Gugra

Ingredients:

1 cup maida (plain flour)
1 cup rawa (semolina)
3 cups powdered sugar
8-9 tbsp. ghee (slightly warm)
1 tbsp. powdered almond
4 tbsp. powdered pistachio
¼ tsp. Cardamom powder
A pinch of nutmeg
½ tsp. Khus-khus
Ghee for frying

Method of Preparation:

Prepare a soft dough by adding 2 ½ tbsp. ghee and a little water to the maida.
Saute rawa in 6 tbsp. ghee on a low flame till light brown.
When cools down add powdered sugar, pistachio, almond, cardamom, nutmeg and khus-khus. Mix well.
Roll out puris from the dough with a rolling pin.
Place 1 tbsp. of stuffing in the centre of the puri, fold the puris in such a way that it forms a semi circle and the outside edges meet each other.
Lightly press the edges with the fingers and form a 'kangri'.
Alternatively use a mould to form a gugra.
Deep fry several gugras together on a low flame in ghee to a light brown colour.
Malai Malpua

Ingredients:

1 cup maida (plain flour)
½ cup wheat flour
4 tbsp. malai (cream)
1 ½ cups milk
1 ½ cups sugar
1 tsp. Cardamom powder
Few slices of almond and pistachio
Few strands of saffron

Method of Preparation:

Prepare a batter by mixing maida, flour, malai, and milk.
Keep aside for half an hour.
Prepare sugar syrup by adding water and heating to one thread consistency.
Add saffron paste to the prepared syrup.
Heat ghee in a shallow flat pan.
Pour tbsp. of batter in heated ghee to form malpua.
Turn over the malpua with a perforated laddle or a tong.
When the malpua turns reddish brown strain out the ghee.
Immerse the malpua immediately in the syrup for about two minutes.
Remove and sprinkle cardamom powder and slices of almond and pistachio.
Maisuka Pak

Ingredients:

1 cup besan (gram flour)
2 ½ cups ghee (approximately)
1 cup sugar (heaped)
1 ¼ cups sugar
¼ tsp. Cardamom powder

Method of Preparation:

saute the flour with 4-5 tbsp. ghee for 2-3 minutes.
Heat rest of the ghee in a different vessel.
Add water to the sugar. Heat and prepare syrup of 1 ½ thread consistency.
Pour the syrup on the sauted flour. Keep stirring consistently on a high flame.
Keep adding the heated ghee little by little to the mixture. Keep stirring.
Mysore pak will slowly start expanding.
When done, the ghee will start separating out of mysore pak. Stop adding any more ghee. The colour will change to light brownish. Add cardamom powder.
Put off the heat. Pour the mysore pak in a thali.
Allow to cool down a little and set.
Keep the thali tilted so that the extra ghee drains out.
Cut into pieces.
Gudh Papadi

Ingredients:

1 cup wheat flour
1 cup ghee
¾ cup finely cur jaggery
1 tsp. Variyalli (saunf) optional
¼ tsp. Cardamom powder
1 tsp. Grated dry coconut (optional)
1 tsp. Khus-khus (poppy seeds)

Method of Preparation:

Saute the wheat flour with ghee and heat till reddish brown .
Add the thinly cut jaggery after the above mixture cools down a little.
After the jaggery is fully melted and is mixed well add the grated coconut, variyalli and cardamom powder.
Pour into a thali, level sprinkle khus-khus all over and allow to set.
When cools down cut into pieces.
Puri

Ingredients:

1 cup wheat flour
1 tsp. Oil
¼ cup thinly cut jaggery
Ghee or refined oil for frying

Method of Preparation:

Add 1 tsp. Of oil in the wheat flour.
Melt the jaggery in the water required for forming the dough.
Use the sweetened water to bind the dough. Leave for half an hour.
Roll the puri's and prick with a fork or knife so that while deep frying they do not puff up.
Deep fry till brown.
Note: The puri's will be soft when removed from frying pan but will attain crispness in a couple of minutes as it cools down.
Sweet Sakarpara

Ingredients:

1 cup maida flour
Milk for kneading the dough
¼ cup sugar
2 tbsp. oil
Oil or ghee for frying

Method of Preparation:

Dissolve the sugar in milk.
Add 2 tbsp. oil in maida.
Use the sweetened milk to make a hard dough. Divide the dough in to two parts.
Roll a large chappati on a rolling board.
Cut sakarpara of desired shape and size.
Deep fry on low heat till brown and crisp.
Repeat the same with remaining dough.
Note: Instead of sweetened milk, water can be used to prepare the dough.