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.