Chandrakala

INGREDIENTS:

250g maida (all-purpose flour)
50g khoya
500g sugar
25g kiss miss (raisins)
25g cashew nuts
5g cardamoms
50g ghee or butter
Oil for frying
A pinch of baking powder
50g grated coconut
Salt to taste

DIRECTIONS:

Mix the flour with ghee, baking powder, salt, water and make a smooth dough. Keep aside for 15 minutes.
Mix grated coconut, kova, 50g sugar, kiss miss, chopped cashews and cardamom powder well in a bowl and keep aside.
Make a fine syrup using sugar and water.
Make small balls from the dough and roll into chapathis. Place 1 tbsp of coconut mixture in the center and cover with another chapathi.
Fold the edges using water. Repeat the same procedure for the remaining balls.
Fry these until golden color in oil and soak in the sugar syrup for few minutes.
Remove and serve when cold.

Chana Dal Burfi

INGREDIENTS:

250g Bengal gram
1 fresh coconut, grated
125g ghee or butter
1 litre milk
500g sugar
1/2 tsp cardamom powder
2 silver sheets

DIRECTIONS:

Soak the gram in water overnight. Drain and grind it to a thick fine paste using little water.
Roast the grated coconut to a pink color and keep aside.
Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture dries up.
When the mixture separates from the ghee, add sugar, milk and roasted coconut.
Stir well and cook till the mixture is thick and leaves the sides of the pan.
Turn on to a greased plate and spread evenly. Decorate with cardamom powder and silver sheets. Cut into desired shapes.
By the same procedure, instead of Bengal gram take green gram to make moong dal burfi.

Cashew Katli

INGREDIENTS:

100g cashew nuts
80g powdered sugar
1 tsp corn flour
1/3 tsp rose essence
Cashew Katli

DIRECTIONS:

Soak cashews in water for 1-2 hrs. Drain and grind them to a fine paste, using water if required.
Mix together the sugar and cashew paste. Cook in a pan on a medium flame.
When the mixture thickens, reduce the flame and keep stirring. When the mixture leaves the sides of the pan, sprinkle corn flour. Stir well and remove from fire immediately.
Mix in the rose essence and quickly turn onto a greased marble or wooden surface.
Roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

Carrot Burfi

INGREDIENTS:

1 kg carrots (peeled and grated)
1 litre full cream milk
450g sugar
150g khoya
100g ghee
For decoration:
2 tsp chopped pista
2 tbsp chopped cashews
1 tbsp chopped almonds
1/2 tsp cardamom powder
Carrot Burfi

DIRECTIONS:

Cook grated carrots and milk in a pan on a medium flame.
When the mixture dries up, reduce the flame and keep stirring.
Add the sugar and cook till the mixture dries up. Keep stirring continuously.
Add the grated khoya and ghee. Fry until the mixture becomes semi-solid.
Turn the mixture onto a greased metal tray.
Press down evenly and decorate with dry fruits and cardamom. Cut into diamond shaped pieces.

Besan Laddoo

INGREDIENTS:

1/2 kg gram flour
2 cups powdered sugar
1 cup ghee or butter
8 cardamoms, powdered
1 tbsp kiss miss (raisins)
1 tbsp cashew nuts

DIRECTIONS:

Heat ghee in a pan, roast the gram flour until golden brown or sweet aroma appears.
Then add powdered sugar, cardamom powder, kiss miss, fried cashews and fry for another 1 minute.
Remove from heat and let it cool for some time.
Make small balls from the flour using ghee.

Besan Ki Pinui

INGREDIENTS:

150g khoya
250g pure ghee or butter
250g coarse gram flour
300g powdered sugar
50g chopped dry fruits
1/2 cup milk
1/2 tsp cardamom powder
20g cashews
Besan Ki Pinui

DIRECTIONS:

Mash the khoya & roast it to light pink color. Heat the ghee in a pan.
Add the gram flour and fry on a low flame to a light brown color.
Keep stirring and turn on to the khoya and let the mixture cool.
Add the sugar, dry fruits and cardamom. Mix well.
Sprinkle milk if required and prepare pinuis by pressing a first full of mixture together. Decorate a cashew on each pinui.

Besan Halwa

INGREDIENTS:

1 cup gram flour
1 cup milk
3/4 cup sugar
1/2 cup ghee
1 tsp cardamom powder
Handful of finely sliced almonds and pistachios
Besan Halwa

DIRECTIONS:

Heat ghee, fry the gram flour until until the flour turns golden brown in color and a beautiful smell comes from it.
Add cardamom powder, milk, sugar and keep stirring until the mixture turns thick
Serve it hot, decorated with nuts