dry fruits k laddu ( badam ke laddu )

cooking time : 10 minutes
preparation time : 15 minutes
serve: 6-10












ingredients :
chopped almonds            100 grams 
chopped pistachio              100 grams 

raisins                                            50 grams
cashew chopped                     100 grams 
green cardamom powder               1/2 tsp
sesame seeds                                  1/2 cup
clarified butter                              1/2 cup
dates                                           1 cup seeds removed 
roasted flour                                  3 tbsp
jaggry                                      250 grams       
               
method :  

• heat 1/2 cup of clarified butter in a pan add chopped almonds chopped raisins , chopped dates and chopped cashew and fry it and remove in a bowl . 

• in the same pan with left over (clarified butter )ghee add jaggry and melt it add cardamom powder . when jaggry totally get dissolved in butter close the flame and add roasted flour and fried nuts . mix immediately before cooking down . 

• set aside and let it to cool down at room temperature . now make balls out of the mixture . and coat it with sesame seeds . 
• serve . 

note :

the dessert or this laddu usually initiates in india during the festival known as makar sankranti ( kite flying day ). how ever it is healthy to eat this dessert during winter season. as it contain jaggery , and nuts which are too rich in vitamins and minerals ,  how ever besides all these benefits we have some drawbacks pregnant women please don't eat it much . 

semolina and fox nut dessert (sooji ke laddu)

cooking time : 15 minutes preparation time : 15 minutes
serve: 6  









ingredients :
semolina                 2 cup 
sugar                       8 tbsp
fox nut ( makahne )       1 cup
raisins                               1/2 cup
cashew nuts                    12-15
clarified butter                  3 tbsp 
melon seeds                    2 tbsp  peeled 
grated coconuts             2 tbsp
almonds                        chopped 
water                          3 cups 
cardamom powder         1/2 tsp


method :

• dry roast fox nut  , cashew nuts , almonds , and melon seeds , and grated coconuts separately . 
•  heat up 2 tbsp clarified butter ( ghee ) in a pan and stir semolina until it get nice golden color then remove in a bowl . 

• now in pan take 3 cups of water , put raisins , cardamom powder  and 1/2 cup sugar and allow it to get a boil . then add all roasted semolina , fox nut, almonds , cashew , melon seeds and stir till it get dry . and all mixture get soaked by water . 

• now allow it to get on room temperature then make fine balls by using palms . 
• this is awesome recipe for winter season . 

matar &pitsachio ki kheer / Peas pudding

cooking time : 20 -30 minutes 

preparation time : 5 minutes 










ingredients :


milk full cream               1 liter 
milk powder                    1 cup
khoya                             1 cup
green peas blanch          1 cup crushed 
sugar                             1/2 cup
cardamom pods             6 
pistachio                        1/2 cup roughly chopped 
almonds                       20/ 25 chopped 
corn flour                    1 tbsp

to garnish :
silver balls               1 tbsp
peas                           3 
almonds                  4 to 5 pealed 




method :

• in a deep bottom pan boil milk and stir occasionally cook 10 minutes add milk powder , and 6 cardamom seeds . 

• add 20 -25 chopped and fried pistachio , add 1 cup khoya , .

• in a small bowl take corn flour and add boiled (room temperature ) water and make fine paste . stir continuously and cook about 10 more minutes.
  
  
  

• remove in a platter and garnish with silver  balls , almonds and peas 

cocoa brownies

cooking time : 1 minutes 

preparation time : 15 minutes 

baking time : 30 minutes 

ingredients :

cocoa powder                 1/2 cup

butter                              150 gram

refined flour                     3/4 cup

baking powder                1/2 tsp

egg                                    3

sugar powdered              1/2 cup

vanilla essence                1 tsp

walnuts crushed                2 tbsp

to garnish :

chocolate sauce              1 tbsp

method :

• to prepare coco brownie heat butter in a pan .
• take coco powder in a bowl add melted butter and keep this mixture aside . 
• sieve refined flour and baking powder in a plate . and set aside .
• break egg in a other bowl  whisk it with the help of electronic beater add sugar and whisk . add vanilla essence  . and mix well .
• put prepared cocoa batter into egg mix . and whisk .
• add slowley spoon by spoon seived flour mixture into egg mix and mix well . 

baking :

• to bake cocoa brwnies grease a aluminium mold with butter then pour the prepared mixture over it . and sprinkle crushed walnuts on the top . 
• bake it in oven  at 180   for 30 minutes .
• un-mold cocoa brownie and cut them into pieces .

chole /chickepea / chana ,masala

cooking time : 20 -30 minutes
preparation time : 10 minutes 












ingredients :


white chick pea                                    2 cup soaked in water over night .
ginger garlic paste                                   1 tsp
salt to taste 
coriander powder                                           2 tbsp
red chilly powder                                        1 tbsp
cumin powder                                                     2 tbsp
onion                                                                        4 slices .
tomato                                                                    3 chopped 
green coriander                                                         2 tbsp
green chilly                                                              2 slices 
garam masala powder/allspice powder         1 tsp
oil                                                                               1/2 cup
chaat masala (optional)                                     1 tsp
tamarind sauce                                                1 tbsp
bread crumbs                                                   1 tsp
sugar                                                      1/2 tsp
tomato ketchup                                              1 tbsp


to garnish :
green chilly slices                              2
chopped fresh coriander                     1 tbsp






preparation:

• soaked white chickpea over night drain water and set aside .
• cut tomato , onions finely and set aside .

method :

• heat oil in a cooker add chopped onion , and stir for 1 minutes till onion get light golden color . add ginger garlic paste and stir for 1 minute .
• add drained chickpea and sauté for 2 to 3 minutes . 
• add salt , chopped tomato , garalam masala powder , coriander powder , cumin powder , red chilly powder, sugar  and and stir till all the spices get well quoted with chickpea.
• now add 1 cup of water and cover cooker and get 2 -3 whistle blow .(or till the chickpea get cooked )
• after that open it and sauté for 4 minutes . till onion and tomato get almost dissolved with the mixture . 
• add fresh coriander , chaat masala, chopped green chilly slice tomato ketchup bread crumbs. and stir and cover and cook for another 3 to 4 minutes .
• remove in a serving bowl and garnish with fresh coriander 

kala gulab jamun

preparation time : 20 minutes 
cooking time : 50 to 60 minutes 











ingredients :


condensed milk         100 gram
cottage cheese                   125 gram     ( homemade preferable one day old)
 refined flour                     3 tbsp
baking powder               1/4  tsp
ghee / butter                  1/2 tbsp
sugar                              1 cup ( for powder )
green cardamom powder    1/2 tsp
sugar                             2 cups
water                                2 cups
oil to fry

to garnish:

silver cover                   1 

preparation :

• in a mixture jar take 1 cup of sugar to make fine powder . blend well and make fine powder remove in a plate set aside .
• now in the same mixture jar take roughly crumbled home made cheese and blend it for 1 minutes.
• now in blended cheese add 1/2 tbsp ghee,   3 tbsp of refined flour , 1/4 tsp of baking powder , and 100 grams of canned condensed milk blend all the mixture we
• now in blended cheese add 1/2 tbsp ghee,   3 tbsp of refined flour , 1/4 tsp of baking powder , and 100 grams of canned condensed milk blend all the mixture well you will get a sticky dough no panic .
ll you will get a sticky dough no panic . 
• remove it into a bowl and allow it  remove it into a bowremove it into a bowl and allow it  remove it into a bowl and allow it to rest for at-least 20 to 25 minutes on room temperature .l and allow it to rest for at-least 20 to 25 minutes on room temperature .
• at meanwhile make sugar syrup on another pan . add 2 cup of water and 2 cup of sugar in a pan and cook it until sugar get melt and water get change color into pale yellow color .shown in picture .add green cardamom .and turn
• in a mixture jar take 1 cup of sugar to make fine powder . blend well and make fine powder remove in a plate set aside .
 off the heat .(you must stir while making this syrup) .

method :

• now take our cheese mixture after 25 minutes it prepared , take enough the size of ball (rasgulla u want) into your hand make ball and press it between your palm again round it and make very smooth balls of all the mixture .you will get about 10 to 12 balls in above written quantity.
• dip this prepared balls into powdered sugar and allow it to get well coated with powdered sugar
• heat up enough oil in a heavy bottom pan / kadahi . do now over heat . the temperature must now cross 105 degrees . put this cheese ball into it and deep fry until it get coffee color .
• remove it into plate .
• now put this into prepared sugar syrup and allow it to absorb syrup .
• garnish it with silver paper .

precautions :

1. the tempreture of the oil must not cross 105 degrees , that means oil must not be too hot .rasgulla balls will take some time to get up in oil about 4 to 5 minutes after putting them into oil .

2. you must stir oil around the rasgulla ball after putting rasgulla balls into oil. do not touch rasgulla ball in between frying .

3. rasgulla balls must be too smooth .

4. at the time of adding rasgulla balls into sugar syrup make sure that syrup has to be warm .

5. to check whether rasgulla cut the rasgulla after frying if there is white small round in the middle of rasgulla that means its not fully fried .that rasgulla do not absorb syrup .

6. people who are wight conscious and are on balanced diet stay away from it .

chocolate walnut burfi

                                                            preparation time : 10 minutes 

                                                                        cooking time :30 minutes 








ingredients

• two cup mawa also known as khoya 
• 
  1/4 cup sugar  (u can reduce the quantity )
• 1/3 cup milk 
• 1/4 cup walnuts .shelled
• 3 sheet gold paper ..(to garnish , optional)
• 2 walnut slices
• black salt powder ( a pinch )
• 2 tsp oil 
• 4 tsp cocoa powder 

preparation :

• in a large fry pan heat crumbled mawa (khoya) ,fry the shelled walnuts (cut-ed into small pieces ) into it .

• now add salt , cocoa powder and sugar into it .. and cook till mixture get think .
• now-make ready baking tray ,, grease oil on it .. and pour than half of mixture (mawa mixture ) on it and spread gently .
• now in the remaining mixture of mawa add the left cocoa powder and the walnut pieces . spread it on the earlier layer .
• shake the baking tray till the mixture spread on it evenly .
• now spread the silver paper at the top layer of mixture .... when it cool down cut into diamond shape or in square shape .
• and serve it on room temperature ... 

gajar ka halwa ( carrots dessert)

ingredients :

ghee /butter                     1 cup
grated carrot                   1/2 kg
cream                             1 cup
sugar                               1 cup
nuts                                 1/2 cup roughly chopped  

green  cardamom powder       5 pods

method :

• heat 1 tbsp butter in a pan and add row grated carrot . stir for 5 minutes .

• add cardamom powder and mix well. cover the pan and cook for 8 mck in between . ( u can add little bit water if it is sticking in pan )

• add left butter .  sauté .

• add fresh cream sugar and mix well .

• cook on high flame and continue stir till the cream and carrot get mixed and there is no moisture left in pan . 

• now add roughly chopped nuts . and remove in a serving plate and garnish with nuts .

• delicious dessert is ready to serve .

Mava jalebi

Preparation time : 5 minutes

Cooking time :  30 minutes 

ingredients :

flour                      1 cup
khoya / mawa       200 grams
sugar                     300 grams
milk                       1/4 cup
ghee/ butter to fry
saffron                    1 pinch dissolved in water

preparation:

• to make sugar syrup first boil 1 cup water in a pan and add 300  gram sugar and saffron water .the syrups consistency should be like honey .remove it from flame and let it be cool down . ready to use

method :

• 
  in a bowl take flour and add water till four get fully dissolve .

• 
  
  
  in mixture jar take mava / khoya and grind to make fine paste add little bit milk to make it fine soft batter .

• 
  
  add flour batter into mava batter and again grind it till both get mixed well .

• 
  remove in bowl and cover the bowl set aside for 1 hour at least .

• 
  now in pan heat up ghee . ghee should be medium hot .as we need to deep fry the jalebi .

• 
   take a cone polythene and put the mixture of jalebi into it and make fine cone  .

• 
  make jalebi as shown in photo like that . and cook till jalebi get golden color .

• remove it in a plate in dip this into sugar syrup let these jalebies into prepared  sugar syrup for two minutes  then remove it into serving plate .

• 
  ready to serve .

guawa malpua (amrod ka malpua)

Preparation time : 5 minutes

Cooking time :  30 minutes 

ingredients :

guava             1 kg boiled and remove seed and make puree
flour                250 gram
rabdi               250 gram
fennel               1/2 tsp
gulkand             150 gram
nuts                   roughly chopped
saffron               1/2 gram
ghee                   to fry
sliver paper         to garnish

method :

• in a bowl take guava puree , flour , and rabdi mix well and make fine batter .

• add saffron and fennel and mix well.
• heat up ghee in a pan and shallow fry the batter like pancake .
• fry for the side . 

• make mixture on nuts and gulkand and cardamom powder .

• put this mixture into half side on pan cake and fold .

• put some left rabdi on top and garnish with silver cover .