PEANUT CHIKKI

INGREDIENTS:
4 CUPS SPLIT PEANUT (FINELY ROASTED AND REMOVED THE SKIN AND MAKE THEM SPLIT)
3 ¼ CUP JAGGERY
1 CUP OIL
GHEE
PREPARATION:
IN A THICK BOTTOM KADHAI PUT BOTH THE JAGGERY AND OIL AND SWITCH ON THE FLAME.COOK WELL TILL THE JAGGERY COMPLETELY MELTS AND THE COLOUR CHANGES TO CHOCLATE.THEN ADD THE PEANUTS AND MIX WELL.
GREASE THE PLATE WITH GHEE AND PUT THE ABOVE PREPARED AND FLATTEN IT.IMMEDIATELY CUT THEM INTO DIAMOND SHAPE BEFORE COOLING .ALLOW TO COOL FOR FEW HOURS AND STORE THEM IN AIR TIGHT CONTAINER.THIS CAN BE STORED FOR MORE THAN 15 DAYS.

MIXED FRUITS KESARI BATH

INGREDIENTS:

1 CUP SMALL SUJI(SEMOLINA)

2 CUPS MILK

1 CUP SUGAR

1/2 CUP PINEAPPLE(CHOPPED)

1/2 CUP SAPOTA(CHOPPED)

1/2 CUP BANANA(CHOPPED)

3/4 CUP GHEE

FEW PIECES OF SAFFRON STRINGS IMMERSED IN LITTLE MILK

5 CARDAMOM

DRY FRUITS LIKE BADAM AND CASHEWNUTS FRIED IN GHEE

PREPARATION:

FIRST PUT IN A KADHAI 3 TSP OF GHEE AND TO THIS ADD SUJI AND FRY IT TILL NICE AROMA COMES.TO THIS ADD MILK AND COOK WELL TILL THE MILK IS COMPLETELY ABSORBED .PUT SUGAR AND COOK WELL TILL IT COMPLETELY GETS DISSOLVED.FOR THIS ADD ALL THE FRUITS AND COOK WELL .ADD GHEE AND CARDAMOM POWDER AND COOK TILL THE KADHAI LEAVES THE GHEE.AT THE END ARRANGE WITH DRY FRUITS.

ANNAPURNE SWEET

THIS SWEET IS SOUTH INDIAN.THIS IS REALLY YUMMY TO TASTE.U SURE ALL LIKE IT.

INGREDIENTS:

3 CUPS GRATED COCONUT

2 CUPS JAGGERY

10 CARDAMOM

1 TBSP RICE FLOUR(FRIED)

1/2 CUP DALDA(VANASPATI GHEE)

1 1/2 CUP WHEAT FLOUR

2 1/2 CUP MAIDA FLOUR

A PINCH OF SALT

OIL FOR DEEP FRYING

PREPARATION:

FOR HOORANA:

PUT IN A KADHAI JAGGERY AND FOR THIS ADD LITTLE WATER AND BOIL WELL TO MAKE JAGGERY SYRUP.FOR THIS ADD COCONUT AND CARDAMOM POWDER AND COOK WELL .WHEN IT GETS COMPLETELY COOKED SWITCH OFF THE FLAME.ADD RICE FLOUR TO IT AND MIX WELL.

FOR THE DALDA PUT VERY LITTLE SALT AND MIX WELL.

FOR KANAKA:

IN A BOWL PUT THE BOTH MAIDA FLOUR AND WHEAT FLOUR AND MIX WELL.FOR THIS ADD ABOVE DALDA AND MIX WELL. PUT VERY LITTLE WATER TO IT AND MAKE DOUGH(LIKE CHAPATI).

TAKE A SMALL BALL OF KANAKA AND SPREAD WITH HANDS ON THE GREASED (WITH OIL)PLASTIC SHEET.PUT LITTLE HOORANA(ABOVE PREPARED ) AND CLOSE THE KANAKA AND AGAIN SPREAD WITH HANDS TO MAKE A SMALL CHAPATI LIKE AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE KANAKA.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

MANGO LASSI

INGREDIENTS:

1 CUP MANGO PIECES

1/4 CUP SUGAR

3 CUPS CURDS

FEW PIECES OF ICE CUBES

PREPARATION:

PUT TO THE MIXER MANGO PIECES,SUGAR ,CURDS AND ICE CUBLES AND GRIND IT.CHILLED MANGO LASSI IS READY TO DRINK.

MANGO LASSI

BEVU

THIS SWEET IS PREPARED DURING UGADI BY NORTH KARNATAKA PEOPLE SO THAT WHOLE YEAR GOOD THINGS HAPPENS .IT IS EASY TO PREPARE AND YUMMY TO TASTE.THIS U CAN PREPARE WHENEVER U WANT TO TASTE.
INGREDIENTS:
1/2 KG DALIA SPLIT(HURIGADALE OR CHUTNEY DAL)
1/2 KG SUGAR(LITTLE LESS THAN 1/2 KG)
12 CARDAMOM
DRY COCONUT GRATED
DRY FRUITS LIKE CASHEWNUT AND RAISINS
MILK
GHEE
PREPARATION:
KEEP IN THE SUN BOTH DALIA SPLIT AND SUGAR FOR 2 HOURS SEPERATELY.PUT IN THE MIXER DALIA SPLIT FOR THIS ADD SUGAR AND MAKE A FINE POWDER.FOR THE POWDER ADD CARDAMOM POWDER AND DRY FRUITS AND MIX WELL.STORE IN A AIR TIGHT CONTAINER AND CAN BE THERE FOR 20 DAYS.
DURING SERVING PUT IN A CUP AS MUCH POWDER AS U LIKE .FOR THIS ADD COCONUT ,GHEE AND LITTLE MILK SO THAT IT MUST FORM A LITTLE THICK PASTE AND EAT.THIS WILL BE REALLY YUMMY TO TASTE.

BADAM PURI(METHOD 2)

INGREDIENTS:
1/2 KG MAIDA
1/4 CUP MELTED DALDA(VANASPATI GHEE)
1/4 CUP MILK
1 CUP SUGAR POWDER
8 CARDAMOM
5 TSP FRIED POPPY SEEDS
2 TSP DALDA
OIL FOR DEEP FRYING
PREPARATION:
FOR MAIDA ADD DALDA AND MILK(AS MUCH REQUIRED) AND MAKE A DOUGH(LIKE CHAPATI)AND KEEP IT FOR HALF AN HOUR.
FOR THE SUGAR POWDER ADD CARDAMOM POWDER AND POPPY SEEDS AND MIX WELL.
TAKE 2 TSP OF DALDA IN A BOWL.TO THIS ADD 1 TSP OF MAIDA AND MIX WELL .IT WILL BE LIKE A PASTE.
TAKE A SMALL BOWL OF DOUGH ,DIP IN MAIDA AND MAKE A SMALL CHAPATI.ABOVE IT SMEAR THE ABOVE PREPARED PASTE AND FOLD LIKE A TRIANGLE AND AGAIN BEHL ONLY LITTLE.LIKE THIS PREPARE WITH ALL THE DOUGH. HEAT OIL IN A KADHAI AND DEEP FRY THE ABOVE PREPARED TILL LIGHT GOLDEN .IMMEDIATELY SMEAR THE SUGAR POWDER.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 12 DAYS.

PUMPKIN PAYASAM

1 CUP GRATED PUMPKIN(WINTER MELON,ASH GOURD,BOODKUMBALAKAI)
1/2 CUP WATER
3/4 CUP SUGAR
1/2 CUP GHEE
1/2 CUP MILK
1/4 CUP CONDENSED MILK
4 CARDAMOM
DRY FRUITS LIKE CASHEWNUTS AND RAISINS FRIED IN GHEE
PREPARATION:
IN A KADHAI PUT THE GRATED PUMPKIN AND TO THIS ADD WATER AND BOIL TILL THE PUMPKIN GETS SOFT AND THE WATER GETS DRIED.TO THIS ADD SUGAR AND BOIL TILL THE SUGAR GETS DISSOLVED.AFTER THAT ADD GHEE AND MILK (LITTLE LESS THAN HALF CUP) AND CONDENSED MILK AND BOIL WELL .AT THE END ADD CARDAMOM POWDER.GARNISH WITH DRY FRUITS,

PUMPKIN PAYASAM

CORN FLAKE COOKIES

INGREDIENTS:
125 GMS BUTTER
125 GMS SUGAR POWDER
1 EGG
2 DROPS VANILLA ESSENCE
125 GMS MAIDA
100 GMS CORNFLAKES
A PINCH OF SALT
PREPARATION:
TAKE BUTTER IN A BOWL TO THIS ADD SUGAR POWDER AND MIX WELL.PUT EGG , LITTLE SALT AND VANILLA ESSENCE TO IT AND MIX WELL.TO THIS ADD MAIDA AND CORNFLAKES AND MIX WELL AND KEEP IT ASIDA FOR 30 MINUTES.MAKE SMALL ROUNDS AND FLATTEN IT.LIKE THIS PREPARE WITH ALL THE MIXTURE.ARRANGE THESE ON THE GREASED PLATE AND KEEP IT ON THE PREHEATED OVEN FOR 150 DEGREE CELCIUS FOR 20-25 MINUTES.YUMMY CORNFLAKE COOKIES IS READY TO EAT.

MILK PAYASAM

INGREDIENTS:
1 CUP RICE
3 TSP GHEE
4 CUPS MILK
1 1/2 CUPS SUGAR
5 CARDAMOM
A PINCH OF SODA
A PINCH OF SAFFRON STRINGS
DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE
PREPARATION:
FOR THE PAN PUT GHEE AND TO THIS ADD RICE AND FRY IT.FOR THE PRESSURE COOKER ADD 3 CUPS MILK,LITTLE SODA,SAFFRON STRINGS AND FRIED RICE AND MAKE 3 WHISTLES.AFTER THAT TRANSFER IT TO A KADHAI AND ADD 1 CUP MILK,SUGAR(IF REQUIRES ADD MORE ACCORDING TO UR TASTE),SAFFRON STRINGS AND CARDAMOM POWDER AND BOIL WELL.DECORATE WITH DRY FRUITS.

WHEAT FLOUR HALWA

INGREDIENTS:
1 CUP WHEAT FLOUR
3/4 CUP SUGAR
1 CUP MILK
1 CUP GHEE
1/2 CUP WATER
4 CARDAMOM
2 TSP GHEE
DRY FRUITS LIKE RAISINS AND CASHEWNUT FRIED IN GHEE.
PREPARATION:
PUT IN A KADHAI 2 TSP GHEE AND FOR THIS ADD WHEAT FLOUR AND ROAST WELL TILL NICE AROMA COMES AND COLOUR CHANGES TO LITTLE GOLDEN.ALLOW TO COOL FOR 30 MINUTES.FOR THIS ADD SUGAR,MILK,WATER AND GHEE AND MIX WELL SO THAT NO LUMP MUST BE THERE.AGAIN SWITCH ON THE FLAME AND KEEP ON STIRRING TILL THE HALWA LEAVES THE KADHAI BOTTOM.AGAIN ADD 1/4 CUP GHEE ,CARDAMOM POWDER AND DRY FRUITS AND AGAIN STIR IT .SWITCH OFF THE FLAME .YUMMY WHEAT FLOUR HALWA IS READY TO EAT.

SESAME SEEDS COOKIES

INGREDIENTS:
2 CUPS MAIDA
1/2 CUP GHEE
1/2 CUP SESAME SEEDS
1 CUP SUGAR POWDER
1/2 TSP BAKING POWDER
2 TSP CUSTARD POWDER
MILK AS MUCH REQUIRED
PREPARATION:
FOR MAIDA ADD BAKING POWDER,CUSTARD POWDER,SUGAR AND GHEE AND MIX WELL.FOR THIS SLOWLY ADD MILK AND MAKE A SMOOTH DOUGH.FOR THE DOUGH SPRINKLE MAIDA AND BEHL LIKE THICK CHAPATI.SPRINKLE SESAME SEEDS OVER IT AND PRESS LITTLE.THEN CUT TO THE SHAPE OF COOKIES.THEN KEEP IT ON THE GREASED PLATE.BAKE IT IN THE PREHEATED OVER 180 DEGREE CELCIUS FOR 20-25 MINUTES.YUMMY SESAME SEEDS COOKIES IS READY TO EAT.

COCONUT COOKIES

INGREDIENTS:
1/2 CUP BUTTER
1/2 CUP MILK
1 CUP GRATED COCONUT
1 CUP MAIDA
1 CUP SUGAR
1 TSP CUSTARD-BAKING POWDER
A PINCH OF EATABLE GREEN COLOUR.

PREPARATION:
PUT SUGAR TO BUTTER AND KNEAD WELL.FOR MAIDA ADD BAKING POWDER AND CUSTARD POWDER.FOR THIS ADD BUTTER MIXTURE AND 1/2 CUP GRATED COCONUT .FOR THIS SLOWLY ADD MILK AND MAKE THE DOUGH.TAKE THE DOUGH AND SPRINKLE MAIDA OVER IT AND BEHL LIKE THICK CHAPATI.BRUSH LIGHTLY WITH LITTLE MILK.FOR THE REMAINING COCONUT MIX GREEN COLOUR AND SPREAD OVER THE CHAPATI AND PRESS SO THAT THE COCONUT DOES NOT FALL.THEN CUT LIKE COOKIES AND KEEP IT IN THE PREHEATED OVEN FOR 180 DEGREE CELCIUS FOR 20-25 MINUTES AND BAKE IT.DELICIOUS COCONUT COOKIES IS READY TO EAT.

COFFEE COOKIES

INGREDIENTS:
250 GMS MAIDA
1/2 TSP BAKING POWDER
1/2 TSP INSTAND COFFEE
1 CUP BURA SUGAR
1 TSP COCO POWDER
1 TSP CUSTARD POWDER
1/2 CUP SUGAR POWDER
1/2 CUP BUTTER
1/2 CUP KARBOOZ SEEDS
PREPARATION:
FIRST STRAIN MAIDA, COFFEE,COCO POWDER, BAKING POWDER, AND CUSTARD POWDER AND SUGAR POWDER.SPRINKLE LITTLE WATER AND MAKE DOUGH.PUT BUTTER AND KNEAD WELL.KEEP IT FOR A WHILE.SPRINKLE MAIDA, ROLL ON BURA SUGAR AND PRESS KARBUZA SEEDS AND BEHL LIKE THICK CHAPATI .CUT LIKE COOKIES AND ARRANGE IT ON GREASED TRAY .KEEP IT ON THE PRE HEATED OVEN FOR 180 DEGREE CELCIUS FOR 20 – 25 MINUTES AND BAKE IT.DELICIOUS COFFEE COOKIES IS READY TO EAT.

CHOCLATE BADAM COOKIES

INGREDIENTS:
200 GMS MAIDA
2 TSP COCO POWDER
1 TBSP CHOCLATE POWDER
1/2 CUP BUTTER
12 BADAM
1/2 CUP SUGAR POWDER
1/2 TSP BAKING POWDER

PREPARATION:
STAIN TOGETHER MAIDA,COCO POWDER,CHOCLATE POWDER AND BAKING POWDER.PUT TO IT 8 BADAM POWDER AND PUT WATER(AS MUCH AS REQUIRED) AND MAKE SMOOTH DOUGH OF CHAPATI CONSISTENCY.PUT BUTTER TO IT AND KNEAD WELL .KEEP IT FOR 1 HOUR.AFTER THAT TAKE A SMALL BALL OT THE DOUGH AND PRESS BETWEEN THE HANDS(HANDS MUST BE GREASED).LIKE THIS PREPARE WITH ALL THE DOUGH .KEEP IT ON THE GREASED TRAY AND GARNISH WITH HALF CUT BADAM PIECES.THEN KEEP IT ON THE PRE HEATED OVEN 180 DEGREE CELCIUS FOR 20-25 MINUTES AND BAKE IT.YUMMY CHOCLATE BADAM COOIES IS READY TO EAT.

SWEET SHANKAR POLE

INGREDIENTS:
3 CUPS MAIDA
1 1/2 CUP SUGAR
1 CUP MILK
1 TBSP CURD
1 CUP MELTED DALDA (VANASPATI GHEE)
OIL FOR FRYING
PREPARATION:
FIRST PUT THE SUGAR IN MILK AND ALLOW TO MELT THE SUGAR
FOR MAIDA PUT CURD, DALDA AND ABOVE MILK AS MUCH AS REQUIRED AND KNEAD WELL FOR CHAPATI CONSISTENCY DOUGH.KEEP FOR 45 MINUTES.

FIRST DO A MAIDA PASTE: FOR 1 TSP OF MAIDA PUT LITTLE MELTED DALDA AND MIX WELL

TAKE A SMALL BALL OF DOUGH DIP IN MAIDA AND BHEL A SMALL CHAPATI .ABOVE IT SPREAD MAIDA PASTE AND FOLD LIKE TRINAGLE (DIP IN MAIDA) AND AGAIN BHEL LIKE CHAPATI.NOW CUT TO DIAMOND SHAPE AND DEEP FRY IN OIL TILL CRISPY GOLDEN BROWN .THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.

DIAMOND LADOO

INGREDIENTS:
1 CUP MAIDA
1 CUP JAGGERY
5 CARDAMOM (LITTLE FRY)
2 CLOVES (LITTLE FRY)
1 INCH DRY GINGER (LITTLE FRY)
1 1/2 TSP BESAN (GRAM FLOUR)
OIL FOR FRYING
A PINCH OF SALT
WATER
PREPARE POWDER FROM CARDAMOM, CLOVES AND DRY GINGER.
PREPARATION:

PUT LITTLE WATER AND LITTLE SALT TO THE MAIDA AND KNEAD WELL LIKE CHAPATI CONSISTENCY DOUGH .TAKE A SMALL BALL AND BEHL LIKE CHAPATI AND CUT INTO DIAMOND SHAPE .LIKE THIS PREPARE WITH ALL THE DOUGH .DEEP FRY IN OIL TILL GOLDEN BROWN.

FOR JAGGERY SYRUP: PUT LITTLE WATER TO THE JAGGERY AND COOK WELL SO THAT IT FORMS THICK SYRUP.
PUT THE ABOVE PREPARED POWDER AND JAGGERY SYRUP (AS MUCH AS REQUIRED) TO THE ABOVE PREPARED DIAMOND SHAPED STUFF AND MIX WELL .PUT BESAN TO IT AND MIX WELL AND PREPARE LADOOS .DELICIOUS DIAMOND SHAPED LADOOS IS READY TO EAT.

ANARAS

INGREDIENTS:
1 CUP RICE (SOAKED IN WATER FOR 3 HOURS) AND THEN STRAIN THE WATER.ALLOW THE RICE TO DRY WELL BY SPREADING IT ON CLOTH IN SHADOW .AFTERWARDS PUT TO THE MIXER AND MAKE POWDER COARSELY (NOT FINE ).
3/4 JAGGERY
5 CARDAMOM POWDER
SESAME SEEDS
OIL FOR FRYING

PREPARATION:
MAKE THE JAGGERY SYRUP BY PUTTING LITTLE WATER TILL IT DIPS AND BOIL WELL TILL A THREAD LIKE IS FORMED WHEN A LITTLE SYRUP IS PLACED BETWEEN FINGERS AND MOVED APART .SWITCH OFF THE FLAME.TO THIS ADD THE ABOVE PREPARED RICE POWDER AND CARDAMOM POWDER AND MIX WELL .TAKE A SMALL BALL FROM THE MIXTURE AND SPREAD IT ON A OIL CREASED PLASTIC SHEET AND PUT SESAME SEED ON TOP OF IT.LIKE THIS PREPARE FOR EVERY BALL FROM THE MIXTURE AND DEEP FRY IN OIL.

MANGO KALAKAND

INGREDIENTS:
1 CUP MANGO PULP
1/2 CUP GRATED KOWA
1/2 CUP SUGAR POWDER
1/2 TIN MILK MAID
5 CARDAMOM
GHEE 3 TSP
DRY FRUITS LIKE PISTA, CASHEWNUTS FRIED IN GHEE
PREPARATION:
PUT 3 TSP OF GHEE IN KADHAI AND THEN PUT GRATED KOWA AND FRY LITTLE.PUT SUGAR POWDER TO IT AND FRY.AFTER THAT PUT MANGO PULP,MILK MAID AND LET IT BOIL ON LOW FLAME TILL THE MIXTURE LEAVES THE KADHAI.AT THE END PUT CARDAMOM POWDER AND MIX WELL .GREESE THE TRAY WITH GHEE AND PUT THE MIXTURE AND FLATTEN IT.GARNISH WITH DRY FRUITS.CUT TO PIECES WHEN COOLED.

GREEN GRAMDAL PAYASAM

INGREDIENTS:
1 CUP GREEN GRAM DAL
1 TSP POPPY SEEDS (FRIED)
1/2 CUP GRATED COCONUT
1/2 TSP DRY GINGER
5 CARDAMOM
1 TSP RICE FLOUR (LITTLE FRY)
3 TSP GHEE
1 CUP JAGGERY
DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE.
PREPARATION:
FIRST ROAST THE GREEN GRAMDAL WITH 1 1/2 TSP OF GHEE TILL NICE AROMA COMES THEN PRESSURE COOKS WITH WATER FOR 2 WHISTLES.
THEN GRIND POPPY SEEDS, DRY GINGER, COCONUT, CARDAMOM AND RICE FLOUR WITH LITTLE WATER AND MAKE A FINE PASTE.
THEN FOR THE COOKED GRAM DAL PUT THE JAGGERY AND THE ABOVE PASTE AND COOK WELL.AT THE END GARNISH WITH DRY FRUITS.

AERIYAPPA

INGREDIENTS:

1 CUP RICE (SOAKED FOR 4 HOURS IN WATER)
1/2 CUP GRATED COCONUT
1 TSP FENUGREEK SEEDS (SOAKED IN WATER)
1/2 CUP JAGGERY
A PINCH OF SALT
GHEE FOR FRYING
PREPARATION:
GRIND ALL THE INGREDIENTS AND MAKE BATTER OF DOSA CONSISTENCY .HEAT GHEE IN A KADHAI.POUR THE BATTER (ONE TABLESPOON FULL) ONE BY ONE AND DEEP FRY IN GHEE TILL GOLDEN COLOUR .HOT AERIYAPPA IS READY TO EAT.

SUJI KA LADOO

INGREDIENTS:
2 CUPS SMALL SUJI (SEMOLINA)
1 TBSP GHEE
1 3/4 CUP SUGAR
3/4 CUP GRATED COCONUT
6 CARDAMOMS
DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE

PREPARATION:
FOR SUGAR SYRUP: PUT LITTLE WATER TO THE SUGAR AND BOIL WELL. LET IT BOIL ON A LOW FLAME, TILL THE SYRUP CAN FORM A SOFT BALL WHEN DROPPED IN WATER.


TAKE GHEE IN A KADHAI AND PUT GRATED COCONUT TO IT AND FRY .TO THIS ADD SUJI AND FRY TILL NICE AROMA COMES.FOR THIS ADD SUGAR SYRUP, CARDAMOM POWDER AND DRY FRUITS AND MIX WELL.PREPARE LADOOS IMMEDIATELY.

BESAN KA LADOO

INGREDIENTS:

2 CUPS BESAN
3/4 CUP GHEE
1 3/4 CUP SUGAR POWDER
7 CARDAMOM MADE TO POWDER
DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE


PREPARATION:
FIRST ROAST THE BESAN IN GEE UNTIL NICE AROMA COMES AND SWITCH OFF THE FLAME .THEN PUT THE POWDERED SUGAR AND CARDAMOM POWDER AND FRIED DRY FRUITS TO IT.THEN ALLOW TO COOL FOR A WHILE AND MAKE LADOOS .DELICIOUS BESAN LADOOS IS READY TO EAT.

MEWA MILK

INGREDIENTS FOR FOUR GLASSES:

MILK 1 LITRE
KHUS-KHUS 100 GMS (SOAKED AND GROUND)
ALMONDS, PISTA
CASHEW NUTS FINELY CHOPPED 2TSP
KESAR 2GMS (SOAKED IN MILK AND
GROUND


SUGAR AS PER TASTE


CARDAMOM (ELACHI) OR

NUTMEG (JAIPHAL) POWDER 1/2 TSP


PREPARATION:

ADD KHUS-KHUS AND SUGAR TO MILK AND BOIL IT FOR ABOUT 15 MINUTES ON A SLOW FLAME.ADD ALMONDS, PISTA, CASHEW AND SAFFRON PASTE TO THE MILK AND LET IT BOIL FOR FIVE MINUTES.FINALLY ADD THE CARDAMOM OR THE NUTMEG POWDER TO THE MILK AND SERVE HOT OR COLD.

RABDI RECIPE

INGREDIENTS:

1/4 CUP CONDENSED MILK
2 CUPS MILK
2 BREAD SLICES
A FEW SAFFRON STRANDS
1/4 TSP CARDAMOM POWDER


PREPARATION:

1 REMOVE THE SIDES FROM THE BREAD SLICES.
2 GRIND THESE SLICES IN A MIXER AND PREPARE FRESH BREADCRUMBS.
3 BOIL THE MILK IN A PAN.
4 ADD BREADCRUMBS, CONDENSED MILK AND SUGAR.
5 SIMMER ON A HIGH FLAME.STIR CONTINUOUSLY FOR ABOUT 10 MINUTES.
6 REMOVE FROM THE FIRE.
7 ADD SAFFRON AND CARDAMOM POWDER.MIX WELL.
8 KEEP IT IN A REFRIGERATOR FOR 2-3 HOURS.
9 RABDI IS READY TO SERVE.

SANDESH RECIPE

INGREDIENTS:

100 GMS PANEER
2 TBSP MILK
4 TSP POWDERED SUGAR
FEW DROPS OF ROSE ESSENCE

SILVER FOIL


PREPARATION:
1 BLEND ALL INGREDIENTS.
2 ARRANGE THE MIXTURE ON A PLATE.COOL IT.
3 NOW CUT IT INTO PIECES.
4 DECORATE WITH SILVER FOIL.
5 SANDESH IS READY.