MAVA MITHAI

Ingredients:
1 can of Sweetened Condensed Milk
2 cans of Carnation Milk Powder
1 stick of Butter
1/2 cup of Mixed Nuts crushed (Pistachios, Almonds & Cashewnuts)
1 tsp of Cardamom Powder

Method: In the microwave place a corning ware dish with 1 stick of butter and melt it for 1 minute. Remove, then add all ingredients mix it to the melted butter. Keep it back in microwave for 5 minutes. Let it cool for a 1 or 2 minute then cut into pieces. Serve it warm.

SWEET KACHORI

Sweet Kachori
Ingredients:
For filling:
200 gms. khoya
50 gms milk powder
1/2 tsp. nutmeg-cardamom-cinnamon powder

For cover:
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee

For syrup:
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying

Method: Mix ingredients for filling. The mixture should be soft and crumbly. Mix ingredients for cover. Using water knead to a pliable dough. Cover with a wet cloth. Keep aside. Boil sugar and water adding a tbsp. of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain. Crush and add the saffron. Keep aside. Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts. Roll one part into a puri, place one mixture ball in the centre. Pull up all the sides to seal the mixture and press in centre. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread. Allow to stand for half hour before serving.

Sunnundalu

Sunnundalu(Urad Dal Ladd
Ingredients:
3 cups of whole urad
1½ cups of sugar
1 cup of melted ghee at room temperature

Method:
Roast whole urad dal to light gold colour. Grind urad dal and sugar to superfine sand like powder. Add melted ghee to the urad dal-sugar powder. Mix the whole mixture and shape them into Laddus.

RICE PAYASAM

Ingredients:
Basmati Rice & chopped almonds(combined) - 4 tsp
Milk - 2 cups
coconut extract - 1 cup
Evaporated milk - 1 tin
sugar - 1&1/2 cups
cardamom powder - 1/4 tsp

Method:
Soak rice for 15 minutes. Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.

Pure Milk Cake
Ingredients:
Milk - 1 litre
Rava - 2 tsp
Sugar - 2 cups
Ghee - 1/2 cup

Method:
Mix milk, rava and sugar heat to boil. Then keep on stirring in medium heat until it becomes thick. Now add ghee and stir it becomes non-sticky. Pour in a large plate and cut into diamonds.

MODAK

Ingredients of Modak
For dough:
Rice flour 2 cups
Maida flour 1/4 cup
A pinch of salt
water 2 cups
Ghee 1 tbs

For the filling:
Fried channa 1 cup
Peanuts 1 cup
poppy seeds 1/2 cup
Sesame seeds 1/2 cup
Dry coconut powder 1 cup
Jaggery 2 cups.
Cardamom 3 pods

Method of preparing Modak:
Fry peanuts, takeout the skin. Fry poppy seeds and sesame seeds. Then grind everything in mixer into a powder. Add jaggery and powdered cardamom. Keep aside. Put water in a nonstick vessel. Add salt and ghee. When water starts boiling add rice flour and maida flour. Do not stir. Cover and cook for 6-7 minutes. Take off fire and stir vigorously with a wooden spoon .No lumps should be left. Take the dough in a microwave proof bowl and microwave for 3-4 min so that the dough will cook thoroughly. Then take two plastic sheets. Smear with ghee. Put a small ball of dough in the middle. Roll on the top of upper sheet with a rolling pin to a 3-4 " diameter leaf like puri. Place the stuffing on one half of the leaf and press the two ends on each other. Now it looks semi circular. Serve with coconut milk and ghee.

PATISHAPTA

Ingredients of Patishapta:
For Batter
Rice powder - 2 cup
Flour - 1/2 cup
Cold Milk or Water - 1-1/2 cup
Salt - 1/2 tsp
Sugar - 2 tsp

For coconut Filling:
Fresh grated Coconut - 500 gms
Jagerry - 500 gm
Oil to make it - 1 cup.

Method of preparing Patishapta: Make a batter of all ingredients and keep aside for 10 minutes. Heat a kadai. Add jaggery, and after melting it add coconut and cook untill it makes a sticky dough like mixture. Cool it. Heat a pan. Add 1 tsp of oil and spread it. Put some batter in the pan and spread it lightly. It makes like a pan cake. Stuff the coconut pur and rolled it. Serve hot.

MOTICHOOR LADDOO

For boondi IMotichoor Ladoo): 2 1/2 cups gram flour
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon

For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method of preparing Motichoor Laddoo
For syrup:
Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside.