Mouth Watering Sweet Recipes

Mouth Watering Sweet Recipes

SWEETS

BEETRROT HALWA

1 KG BEETROOT (PEELED OFF, WASHED & FINELY GRATED)  

2-1/2 CUPS SUGAR1/2 LITER MILK (BOILED)

2 TO 3 CUPS OF WATER (SUFFICIENT TO BOIL THE BEETROOT) 

8 CASHEW NUTS8 RAISINS 

2 TBSP GHEE  POUR WATER IN A SHALLOW PAN (KADAHI) AND ADD GRATED BEETROOT.

PUT A LID ON THE PAN AND SIMMER WELL UNTIL WATER GETS EVAPORATED.ADD SUGAR AND HALF OF THE MILK, STIR CONSTANTLY UNTIL THE MIXTURE ACHIEVES A THICK CONSISTENCY.NOW ADD GHEE AND STIR WELL.ADD REMAINING MILK AND SIMMER AGAIN FOR JUST 1-2 MINUTES ON LOW HEAT.TAKE OFF HEAT AND GARNISH WITH CASHEW NUTS AND RAISINS.BEETROOT HALWA IS READY TO SERVE HOT.

CARRTO KHEER6-8 FRESH CARROTS1 LITRE FULL CREAM MILK 2 CUPS SUGAR1/2 TSP CARDAMOM POWDER 1/4 TSP SAFFRON5-6 SLICED ALMONDS SOME CASHEWSWASH THE CARROTS AND CUT THE EDGES.CUT THE CARROTS INTO SMALL PIECES AND BOIL IT IN A PRESSURE COOKER.IN THE MEANTIME, BOIL THE MILK IN A BIG VESSEL AND LEAVE IT ON VERY LOW HEAT.PLACE THE BOILED CARROT & SAFFRON INTO A GRINDER AND MAKE PASTE OF IT.THEN ADD THE CARROT PASTE INTO BOILING MILK AND KEEP IT ON NORMAL HEAT. STIR THE MIXTURE CONTINUOUSLY AND ADD SUGAR (ADD ADDITIONAL SUGAR AS PER THE TASTE).  ADD CARDAMOM POWDER AND STIR WELL.HEAT THE MIXTURE UNTIL BOILING STATE.NOW LET IT COOL FOR SOMETIME.REFRIGERATE IT FOR COLD SERVING.  DECORATE WITH CASHEWS AND SLICED ALMONDS BEFORE SERVING.

SABUDANA KHEER1 TBSP SAGO GRANULES

4 CUPS MILK 1/4 TSP CARDAMOM POWDER

3/4 CUP SUGAR 1 CUP WATER 

WASH THE SAGO GRANULES AND DRAIN.LEAVE ASIDE FOR 10 MINUTES.LOOSEN THE SAGO GRAINS WHEN MOISTURE IS ABSORBED.HEAT WATER AND ADD SAGO GRANULES.BRING TO A BOIL. STIR CONSTANTLY.  SLOW DOWN THE FLAME AND SIMMER FOR 5 MINUTES.  ADD MORE WATER IF NEEDED.POUR MILK AND BRING THE MIXTURE TO A BOIL.COOK FOR ABOUT FIVE MINUTES.ADD SUGAR AND CARDAMOM.KEEP STIRRINGOCCASIONALLY.COOK TILL SAGO BECOMES SOFT BUT NOT MUSHY.SABOODANA KHEER IS READY.

APPLE RABRI  3 APPLES (PEELED, GRATED) 
1 LITRE MILK  4 TBSP SUGAR 
1/4 TSP GREEN CARDAMOM
8-10 ALMONDS (BLANCHED, SLICED)5-6 PISTACHIOS (BLANCHED, SLICED) 


POUR MILK IN A BROAD VESSEL AND BRING TO A BOIL. SIMMER TILL REDUCED TO HALF THE ORIGINAL QUANTITY.ADD SUGAR AND COOK ON LOW HEAT, STIRRING CONTINUOUSLY.ADD THE GRATED APPLES TO REDUCED MILK AND MIX. COOK FOR THREE TO FOUR MINUTES.ADD CARDAMOM POWDER, ALMONDS AND PISTACHIOS. POUR INTO A SERVING DISH.APPLE RABDI IS READY. SERVE HOT OR COLD

Badam Phirni:

12 nos. Almonds4 tablespoons Rice flour 
21/2 cups Milk5 tablespoons Sugar8 strands Saffron1 teaspoon Cardamom powder

Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside. Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron. Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature. Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

Apple Jam

Apple - 3 (Medium sized)Sugar - 1 ½ cupsLime juice(freshly squeezed) - 1 ½ tspnCut Apple into small cubes.Boil water in a pan. Add Apple cubes and Cook for 15 minutes. Remove from heat and allow this to cool for 5 to 10 minutes.Drain the water and grind the cooked apple cubes in a blender nicely.Heat the ground apple mix in a pan. Add Sugar and Lemon juice to it. Keep the stove in medium heat.Stir this mix frequently to avoid spilling out and burning the bottom. Stir this mix till it becomes thick(like jam). This may take 20 to 25 minutes.Then remove from heat and let it cool completely. After that store the jam in sterilized jars and refrigerate.

Badhusha

Maida or All purpose flour - 2 cupsBaking soda - 1/4 tspnGhee - 3/4 cupFor Jeera(Sugar Syrup):Sugar - 3 cupsWater - 2 cupsBlend Baking powder and Ghee by hands for 15 minutes without any lumps.Add 1/2 cup of Maida to the blended Ghee and mix it with your hands gradually.Add the remaining maida, water and start mixing till it turns into firm and soft dough (like you prepare for poori). Mix the dough without much forcing.Close it with a wet cloth for 15 minutes.Take a small portion of dough and make a small ball, then flatten it and press lightly in center. Finish all the dough like this.Deep fry these Badhushas in hot oil till it turns biscuit colour.Jeera Preparation:Boil sugar and water until foaming bubbles. This is the correct texture. Now sugar syrup is ready.Drop the hot Badhushas in sugar syrup.Once the sugar syrup is absorbed and badhushas become soft, remove from sugar syrup and store it in another bowl. Garnish it with pista, almonds or coconut.

Coconut burfiCoconut – 1 cupSugar – 4to5 SpoonsPori kadalai (channa) – ½ spoonGhee – As RequiredFry Coconut, Pori kadalai (channa) in Ghee till it becomes light brown in color.Heat ½ cup of Water in a pan. Add ½ cup of Sugar into the Water. Stir it for some time in the medium heat till it becomes not so thick.Then add the fried Coconut into that Sugar syrup and stir it frequently.The Coconut and Sugar syrup mixture should not be so thick or so runny. Take it off from the stove in the intermediate state. Otherwise it’ll stick with the pan. Spread Ghee in a plate. Spread the mix in the Ghee coated plate.

Carrot halwaCarrot – 2Sugar – 3 spoonsCashew nuts – 3 (As required)Ghee- (As required) Ingredients:Green gram dal- 1/2 cupSugar- 1/4 cup Cardamom- 1 Ghee-5 to 6 spoonCook carrot in pressure cooker and keep it aside.Once the carrot cools, grind the cooked carrot and sugar with cashew nuts. Make sure that you grind finely. Don’t use water to grind.Heat ghee in a pan, add the finely ground mix and stir it in very low heat.Stir it continuously till it becomes soft and thick.

Green gram dal laddu (paasi paruppu laddu)

Green gram dal- 1/2 cupSugar- 1/4 cupCardamom- 1 Ghee-5 to 6 spoonFry the Green gram without any Oil till it becomes light brown in color.Dry grind Green gram dal, Sugar and Cardamom.Sift the ground flour to separate the fine powder from the coarse particles(The bigger one which cannot pass through a sieve). You can use a sieve or a strainer to sift the flour.Again grind the coarse particles, sift it. Repeat this process till you make a fine flour. Heat Ghee and mix with the nicely grounded flour.Make small balls out of it before the ghee mixed flour cools off. If it cools off, the flour will be dry and it would be difficult to make balls.Serve after it cools off. It’s very easy to prepare and tasty toeat.

Tomato Halwa (Thakkali alwa)

Apple Tomato- 3Sugar- 3-5 spoonGhee- as requiredGrind the Tomatoes with out water and keep it aside.Heat Ghee in a pan. Add Tomato juice and sugar and stir it in very low heat.Add some more Ghee if you feel you need it.Stir it continuously till it becomes so soft and thick.Serve it hot.

Milk Burfi Recipe for this Diwali.2 cup Whole Milk 2 tsp fresh Lemon Juice 2 tblsp dried Milk Powder 3 tblsp powdered Sugar (Cheeni) 3 tbsp Ghee 1/2 tsp Cardamom Powder 1 sheets Edible Silver Foil (Varq)  Heat the milk a little and add lemon juice in the milk to curdle it. Hang the curdled milk in a muslin cloth for 3 hours. This results in the solidification of milk into cheese Add milk powder and sugar to the cheese and kneed the mixture well. Heat the ghee in a heavy bottomed pan and add the cheese mixture Stir-Fry over very low flame until the ghee separates. Take off the mixture from the heat, add cardamom powder to it, and allow to cool slightly Blend properly by again kneading it. Pat the kneaded mixture into a flat cake and allow it to cool completely. Cut into squares and decorate with silver foil.

Gujhia

500 gms maida (flour) 1kg khoya 3 tbsps kismis (raisins) /200 gms almonds (cut into thin strips) 6 tbsps cooking oil. ( keep some more aside for deep frying) 200 ml water 500 gms sugar. Mix the six tablespoons of oil with the maida. Now add some water as required and knead into soft dough. Set aside and cover with a damp cloth. Fry khoya in a deep-frying pan to a light brown color. Add sugar, almonds and kismis into the khoya and mix well. Remove from the fire and let it cool. Roll out the kneaded dough into a small and thick chapatti. Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards. Deep-fry these gujhias to a deep golden brown color on slow flame. Take them out and drain the oil completely. After it cools down serve them to the guests.

ShakkarPare Recipe3 cup maida (plain flour)2 cup Wheat flour 2 cup Sugar 2 tsp Saunf 2 cup ghee Ghee for fry Mix the ingredients mentioned above into little water. Knead into a soft dough.Divide dough into equal parts and roll out into thick chappatis. Make small diamond shapes with a knife. Lift with spatula and keep aside on a dry cloth for 1 hour.Deep fry in hot ghee over medium heat till it turns light golden brown.Drain well and keep aside till cool.Keep in clean, dry containers.

KULFI1 litre full cream/ whole milk1 can (400 gm) sweetened condensed milk1 cup powdered milk1 cup sugar1 tsp cardamom powder1/2 cup unsalted roasted almonds/pistachios cut into slivers (optional)Put all the ingredients into a deep, heavy-bottomed (preferably nonstick) pan and blend with a plastic whisk (to avoid scratching the pan). Cook on a medium flame till the milk mixture is thickened and reduced to 75 per cent of its original volume. Stir frequently to prevent burning. Turn off the fire and add the cardamom powder and almond slivers. Mix well. Cool the milk mixture completely and pour into a freezer-safe dish - any shape is fine. You can even use ice-lolly containers to make handy individual serves. Kids love them! Freeze and when firm, unmould or scoop out desired portions and serve

STEAMED MILK CAKEMakes about 7 cupcakes.
170 gm. Fresh Milk75 gm. sugar100 gm. cake flour20 gm. rice flour2 tsp. double-action baking powder
Use a hand whisk to whisk fresh milk with sugar until the sugar has dissolved.Add in remaining ingredients and stir well.Spoon int small cups lined with paper cups.
Steam at high heat for 15 mins. or until cooked. Remove and cool on wire rack

Recipe for Agra Petha.
1 kg. Firm white pumpkin800 gms. sugar
2 tsp. calcium hydroxide (kitchen lime)1/2 tsp. alum powder
1 tsp. rose water3-4 drops kewra essence2 cups water

Dissolve alum in 1/2 cup water. Keep aside.Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.Peel pumpkin, dicard seeds, mushy centre.Cut into 1"x2"x1" rectangular blocks or as desired.Prick all over with a metal skewer or fork.Put pieces in lime water. Soak for 30-35 minutes.Drain, wash under clean running water for 2-3 minutes.Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.Drain, boil pieces in a large heavy pan, till a little soft and exuding water.Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
Keep covered with a mesh, overnight.Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.Drain out excess syrup, sprinkle essence and rose water.
Cool completely, refrigerate.

Badam HalwaBadam - 100 gmsSugar - 4 cupsGhee - 30 gms
Cardamom - 3Milk - 3 cupsSaffron - soak them in a lukewarm milk

Soak the Badam for 2 hours,  peel the skin off themGrind them well with milkAdd the ground paste to a heated pan and bring them to a boil with a reduced flameKeep stirring and add sugar,  keep stirringthem till the halwa becomes thick,  add the ghee to it and keep stirring itThen add the cardamomFinally add the saffron.

MYSORE PAK

1 cup Bengal Gram Flour 1-1/4 cup Ghee 3/4 cup Oil2 cup Sugar 1/2 cup Water Sieve the flour to remove lumps. 2. Grease the tray/plate (in which you will finally transfer the mysore pak) with ghee or oil. 3. Heat the ghee and sunflower oil together in a vessel till it is very hot.(Oil gives a soft consistency to the mysore pak) 4. Keep a small bowl/cup with water near the cooking stove. 5. Mix the water and sugar in a heavy kadai and place on fire. When the sugar is dissolved strain through a fine filter to remove dust particles. 6. Pour the sugar syrup back into the kadai and place again on low fire. Keep stirring till you reach soft ball consistency. To check the consistency, just drop a bit of the sugar syrup in the bowl/cup of water that you have near the stove. The syrup should instantly settle at the bottom as a round lump inside the water. This is the soft ball consistency (It will approx take 10 minutes to reach soft ball consistency). 7. Now drop the gram flour little by little into the syrup, stirring constantly (to avoid forming lumps). 8. Once all the gram flour has blended with the syrup, pour the hot ghee-oil little by little, stirring constantly. All the ghee-oil will get absorbed. 9. Continue to stir and within few minutes the mixture will get frothy and leave out ghee. 10. At this stage remove from fire and transfer into the greased tray/plate and pat it even. 11. After about 3-4 minutes, cut into pieces in the tray. Allow to cool and then remove the pieces to store in a jar. NOTE: 1. All cooking is to be done on low fire and it approx takes 40 minutes cooking time to complete the mysore pak. 2. Use the same size cup to measure all ingredients. 3. With a 300ml size measuring cup, you will get around 45 pieces of medium sized mysore pak

APPLE HALWA3number apples 3 tbsp dry fruits 3 number elaychi 1 cup evaporated milk 1 tsp ghee 1 tsp kesar

2 cup sugar  Its microwave recipe and unique recipe. Take 3 apples peel and cut into cubes. Now heat in Micro wave for 3 min on high. now grind those cubes of apple in mixer, dont paste it but. Take ghee in pan add all dry fruits and microwave it for 1 min to roast. Now remove dryfruits and add crushed apple. Mwave it for 5 min on high. Now add evaporated milk and sugar stir and put for 5 min on high. stir ocasionally. Now add kesar and ilaychi mix well and put in mwave for 1 min on High. Keep it out of microwave garnish with dry fruits. keep in fridge and serve as desert recipe after Lunch or dinner. Tan tadang .. Apple ka halwa is ready !!! Anyone can cook it very simple and tasty. 

BOURNVITA CAKEPlain white flour or Maida – 1 cupBournvita - 1/2 cupSugar - 3 cupGhee -1/4 cupMETHOD:
Heat ghee in a pan and roast the flour on a low flame, till it gives out a pleasant aroma. Take care that it does not burn. The consistency of flour and ghee mixture should be like a thick paste.Keep the roasted flour mixture aside.Dissolve the Bournvita in little warm water and keep aside. It should be thick like condensed milk.Add one cup of water to sugar and boil till one thread consistency.Add the roasted flour and stir to blend with sugar syrup.Add the bournvita and blend well.Keep stirring till the mass thickens and starts leaving the sides of the pan.Pour on a greased plate and allow it to cool and set.When it feels firm and still warm, use a knife and draw one set of diagonal lines on the cake. 10. Draw another set of diagonal lines in the opposite direction. This will make nice diamond shaped cakes.

Peda1/2 kg. Soft white khoya
2 1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios

Grate khoya with a steel (not iron) grater.

Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes.The on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionall Use cookie moulds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. Tip:Above is the basic recipe. Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added. To above recipe add any of following for varied flavours: cashew powder 1/2 cup, cocoa2 tbsp.(then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc. Add when the mixture is half cooked.One may also prepare pinnis similarly from gram dal, urad dal, or wheatflour or gram flour,etc. If using flour, make sure it has been roasted in ghee on low fire, till golden, then and add some khoya which has been roasted to a dry light brown in same pan, after flour has been roasted and removed.

Besan Ladoo:

4 cups Gram Flour1 cup Pure Ghee2 cups sugar
1 tsp Powdered Cardamom1/2 cup chopped Almonds and RaisinsHeat the ghee in a pan. Add the gram flour and fry it on a low flame stirring continuously till brown. Once it is browned, let it cool. Add powdered cardamom and sugar. Mix well. Add chopped almonds and raisins. Shape into ladoos and serve.

Jalebi:

2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar2 2/3rd cups water
1/2 tsp green cardamom seeds powder11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.Set aside for about 2 hours to ferment.Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup.Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.

Rasmalai:

2 lbs Cows Milk or Ricotta cheese1/2 cup sugar
32 oz half & half milkA pinch of saffron
1/4 tsp crushed cardamom seeds1/2 cup blanched almonds
2 tbsp crushed green pistachios

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. Remove from oven, cool at room temperature and cut into 2″ squares. Place them in a dessert bowl. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate with pistachios, chill for 2-3 hours and then serve.

Rawa Ladoo

2 cups semolina (rawa)1/2 cup powdered sugar
1 cup ghee1 tbsp broken cashew nuts
1 tbsp raisins fried1 tsp fried cardamom powder

Heat 1 tsp. ghee in a pan and dry roast the rawa till pink. Grind the fried rawa and powdered sugar in a mixer to a fine powder. Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder. Mix thoroughly.While still warm, make into small lemon-sized balls. Cool and store in an airtight container.

Gujiya (Karanji):

1 cup Wheat flour3 tablespoons Ghee1 pinch Salt
1/2 litre Oil (for frying)1 cup Grated coconut3 1/4 cups Sugar
1 1/2 cups MilkFew Almonds
Few Raisins1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds

In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard. After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Doodh Pak:1/2 cup Almonds1 litre Milk
250 grams Sugar1 teaspoon Cardamom powder
1 teaspoon Saffron1 tablespoon Pistachios11/2 tablespoon RaisinsSoak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside. Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly. Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder. Serve hot or chilled. Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.

Kesar Kaju Barfi:

500 gms Kaju (cashewnuts)300 gms sugar
1/2 tsp kesar(saffron)1/4 tsp orange color2 chandi (silver) warak

Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely. In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly. Mix saffron and orange color in it.roast till done. On the rolling board place a butter paper and pour the mixture on it. Now place another butter paper ,sandwhiching the mixture between the two paper. Roll it with rolling pin. Remove the butter paper from top and place silver warak,and cut the burfi pieces

Gajar Ka Halwa:

1 kg Carrots1 litre Milk
1 teaspoon Cardamom seeds3/4 cup Water
3 tablespoons Ghee2 tablespoons Raisins
2 tablespoons Almonds2 tablespoons Pistachios450 grams Sugar

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Kheer:

1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk2-3 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)2-3tbsp. sugar or as desired

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 from heat and serve either warm or chilled.

Lapsi:

1 cup Broken wheat2 1/2 cups Hot water
2 tablespoon Almonds3/4 cup Sugar
15 nos. Raisins1 teaspoon Cardamom powder3/4 cup Ghee

Soak the raisins in 1/2 cup water and keep aside. Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough. Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Serve hot garnished with blanched almonds and pistachios.

Badam Ka Sheera:

1 1/2 cup almonds (soaked overnight),
3 cups hot milk,250 gm ghee,1/2 to 1/3 cup sugar.

Peel the almonds, wash and grind to fine paste. Heat ghee in a heavy pan.Add paste and cook on first high then slow flame, stirring continuosly. After a while it should turn a light brown and aromatic. Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter. When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate. Decorate with chopped nuts and serve hot .

Ghevar:

3 cups plain flour,1 cup solidified ghee,
3-4 icecubes,4 cups water, approx.,
1/2 cup milk,1/4 tsp. yellow food colour,
1 kg. Ghee for deep frying.
For syrup:1 1/2 cups sugar, 1 cup water.
For topping: (optional)1 tsp. powdered cardamom, 1 tbsp. chopped almonds & pistachios, 1 tbsp. milk in which 1/2 tsp. saffron has been rubbed in, Silver foil.

Prepare sugar syrup of 1 thread consistency. Take solidified ghee in a large wide bowl. Taking one icecube at a time rub the ghee vigourously. Take more icecubes as required, till ghee becomes very white. Add milk, flour and 1 cup water. Mix to make smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be fairly thin (it should run offeasily when pour from spoon). Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12″. And diameter 5-6″. Fill half with ghee. Do Heat. When ghee is smoky hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep hot syrup in a wide flatbottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup . Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder. One may also top ghevar with rabri prepared in advance. This ghevar will howver not last as Long. It will also be softer.

Bread Kheer Recipe
1 litre milk
4 slices milk bread, crusts removed1/2 cup sugar
1 tbsp. sugar, powdered1 tsp. icing sugar
1/4 tsp. cardamom powder
10-12 strands saffron, crushed, soaked in 1 tsp. hot milk
10-12 almonds, slivered10-12 pistachios, slivered

Spread bread slices on a plate, sprinkle powdered sugar, 1 tsp. milk.Crumble, mix, gently make small marble-like balls.Dust with icing sugar, to keep separate.Place in refrigerator for 20 minutes or till required.Put milk to boil, simmer for 15 minutes.Add all ingredients, except bread balls.Boil for 2 minutes. Keep hot to serve.Just before serving add bread balls, serve hot

Coconut Sweet Recipe

coconut - 2 whole (fresh and grated)
jaggery - 1/2 kg (grated)cardamoms - 10 to12 (powdered)
maida flour - 1/2 kgwheat flour - 1/2 kgturmeric powder - 1/2 tspcashew nuts -12 to 15 (small pieces fried in ghee)
kashkasha (gasgase) - 50 gms (optional)
oil - 1/4 kgghee - 1/4 kg

Grind fresh grated coconut and put it in a container to heat. Add grated jaggery, Addghee, kashkash, cashew nuts to it. Stir it continuously, until it mixes well and forms apaste. Take out from the stove and add cardamom powder to it.
When it is cooled, make small balls out of it and keep aside. Take maida and wheat flour,(You can also use Maida only). Add oil 5 tsp,turmeric and water, and mix it well into asmooth dough. Add 2 tbsp of oil on the top of that and keep it aside 15 minutes.Divide dough into small balls, make a hole, insert a sweet ball and cover that hole. Rollthem into round shape (Like Parathas).
Grease the tava or pan with ghee and place this over it. When done one side turn andapply ghee on other side.It should be golden brown in color when you remove, Store it in a dry container and eatwith ghee on the top

Carrot Burfi Recipe

carrots 5 lbssugar 2 cupsmilk powder 2 cups
butter 1/2 lbricotta cheese 16 oz

Cook grated carrots and sugar together in a heavy bottom pan till done.
In another pan fry the butter and ricotta cheese and then add the milk powder and cookuntil the mixture leaves the side of the pan.Then add the cooked carrots to the cheese-milk powder mixture and cook for another 5minutes.Butter a large cookie sheet or thali and coat it with butter or ghee. Spread the cookedmixture on the cookie sheet.Put some silver foil sheets on the burfi. Cut it into squares or diamonds when it cools.Put the burfi in the fridge and it will keep for a month