INGREDIENTS:

500g khoya, grated
250-300g powdered sugar
2/3 tsp cardamom powder
For decoration:
1/3 tsp cardamom powder
2 tsp chopped pista
2 silver sheets

DIRECTIONS:

Mix grated khoya to the sugar and cook on a slow fire till the mixture is semi-solid.
Remove from the fire. When cold, mix in the cardamom powder and spread the mixture evenly on a greased metal tray.
Sprinkle cardamom powder and chopped pista all over and press silver sheets on the mixture.
Cut into medium sized squares when set.
By adding few ingredients to the basic khoya burfi, cashew burfi, almond burfi, pista burfi can also be made.

INGREDIENTS:

Carrots 2
Cauliflower florets 8 - 9
Green beans 11 - 12
Green peppers, small 2
Green peas 1/2 cup
Tomato, small 1
Onions, medium 2
Almonds 7-8
Cashews 7-8
Ginger 2 inches
Garlic 2 - 3 flakes
Cumin seeds 1 tsp.
Red chilli powder 1 tbsp.
Coriander powder 1 tbsp.
Lemon juice 1 tbsp.
Coriander leaves, chopped for garnishing
Salt to taste
Water 1 cup

DIRECTIONS:

1. Cut vegetables into 1 inch pieces.
2. Grate one onions and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Make paste of ginger and garlic. Keep aside.
5. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
6. Add grated onions and stir till lightly cooked.
7. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
8. Add carrots, cauliflower and green beans. Mix well. Now add water. Stir, cover and let boil for 4-5 minutes.
9. Add green peppers, tomato, green peas and sliced onions while continuously stirring.
10. Cook till vegetables are tender. Now add salt.
11. Leave on heat for a minute more.
12. Garnish with coriander leaves. Serve hot.

INGREDIENTS:

250 gms besan (gram flour)
350 gms jaggery
1/2 tsp cardamom (elaichi) powder
Oil for frying

DIRECTIONS:

Add 1 cup of water in the gram flour and make a fine dough.
Place the dough in the sev maker and press into the hot oil. Fry until golden yellow and drain on the paper napkin.
Add jaggery, 1/2 cup of water in a bowl and boil until a thick syrup is formed. Also add cardamom powder and stir well.
Crush the sev a little bit and pour into the jaggery mix. Keep aside for 15 minutes. Make balls from the mixture and serve.
Preparation time: 45-50 minutes