Suji Laddu ~~Ingredients~~ (Serves : 10)

•1/2 kg: Semolina

•1/2 kg: Khoya

•400 ml: Sugar syrup

•10 pcs: Almonds

•2 tsp: Cardamom powder

•250 gm: Ghee

~~Method~~

1.Grate Khoya and grind the almonds coarsely.

2.Heat ghee in a heavy pan and roast semolina on low heat for about 10 minutes or till lightly browned. Add khoya and mix for five minutes.

3.Add the syrup, almonds, cardamom powder and mix. Cool the mixture a little, rub ghee on your palms and make lemon-sized round balls of the batter.

4.Cool and store the ladoos in an airtight container.

Gulgula~~Ingredients~~

•100 gm: Wheat Flour

•200 gm: Jaggery

•5 gm: Fennel seeds

•200 ml: Mustard Oil

•1/4 tsp: Water as required

•Sweet Spice Powder

~~Method~~

1.Soak and dissolve jaggery in hot water and cool it.

2.Make a paste of flour by adding jaggery and water.

3.Add fennel seed, sweet spice powder and mix well.

4.Heat the oil in a pan and put a spoonful of the mixture in the oil when it has heated up properly. Deep fry.

Jilebi ~~Ingredients~~

•½ cup: white flour or maida

•2 tbsp: Yoghurt or dahi

•½ tsp: Yeast

•½ cup: Sugar

•1 cup: Water

•A few strands of saffron

•Oil for frying

•A pinch of salt

•A little oil

~~Method~~

1.Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise
for several hours.

2.In a saucepan, boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.

3.Fill the batter into a squeeze bottle (like that used for ketchup). Squeeze shapes into the hot oil and drain quickly.

4.Dip in chasni for 1-2 minutes and drain.

Cashew Barfi ~~Ingredients~~

•1 cup: Powdered sugar

•4 tbsp: Milk powder

•A little milk

•½ tsp: Powdered elaichi

•1 cup: Cashews

•1 tbsp: Ghee

~~Method~~

1.Grind cashews in a blender till you have a fine powder.

2.Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a
little milk. Knead till you get a thick buttery dough.

3.Roll out and cut into diamonds and bake in the oven till a light golden brown.

Rassagulla

~~Ingredients~~

•1 litre: Milk

•300 gm: Sugar

•05 ml: Lemon juice

•3 drops: Rose essence

•1 litre: Water

~~Method~~

1.For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

2.Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.

3.Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.

4.Knead till very smooth. Make balls of desired size.

5.Now place the cheese balls in boiling syrup and cook for 15 minutes.

6.Switch off the flame and let the dumplings stand in the liquid until cool.

7.Chill for a minimum of 2 hours.

8.Mix in the essence before serving.

Kesari Bhath (Dessert)~~Ingredients~~

•1 cup: Semolina (rava)

•1 cup: Sugar

•5 pcs: Almonds, slivered

•5 pcs: Pistas, slivered

•10-12 : Raisins

•1/4 tsp: Cardamom powder

•2 pinches: Saffron, soaked in 1 tbsp warm milk

•Few drops yellow colour (optional)

•3 tbsp: Ghee

•2 1/2 cups: Water

~~Method~~

1.Heat ghee in a large heavy pan, add rava.

2.Stir and roast on low for 7-8 minutes or till aroma exudes.

3.Side by side, put water to boil, add sugar, bring to a boil.

4.Add boiling water to the rava, little at a time stirring continuously. Take care
to protect hands from the spluttering.

5.When well mixed, check rava grain between fingers and taste for sweetness.

6.Adjust sweetness, and add more boiling water if grain is hard.

7.Add the remaining ingredients, cover and simmer till ghee separates. Save a small
amount of almonds and pistas for garnishing.

8.Add colour if desired and mix well.

9.Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.

10.Garnish with a few slivers of almonds and pistas, serve hot.

Kesari Bhath (Dessert)~~Ingredients~~

•1 cup: Semolina (rava)

•1 cup: Sugar

•5 pcs: Almonds, slivered

•5 pcs: Pistas, slivered

•10-12 : Raisins

•1/4 tsp: Cardamom powder

•2 pinches: Saffron, soaked in 1 tbsp warm milk

•Few drops yellow colour (optional)

•3 tbsp: Ghee

•2 1/2 cups: Water

~~Method~~

1.Heat ghee in a large heavy pan, add rava.

2.Stir and roast on low for 7-8 minutes or till aroma exudes.

3.Side by side, put water to boil, add sugar, bring to a boil.

4.Add boiling water to the rava, little at a time stirring continuously. Take care
to protect hands from the spluttering.

5.When well mixed, check rava grain between fingers and taste for sweetness.

6.Adjust sweetness, and add more boiling water if grain is hard.

7.Add the remaining ingredients, cover and simmer till ghee separates. Save a small
amount of almonds and pistas for garnishing.

8.Add colour if desired and mix well.

9.Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.

10.Garnish with a few slivers of almonds and pistas, serve hot.