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.