Coconut Halwa

Ingredients
2 cups grated coconut, fresh (frozen also can be used) 1⁄2 cup Rice, uncooked
1⁄2 cup Sugar
1 or 2 tsp Ghee
1⁄4 tsp Cardamom Powder

For Garnishing:

Cashews and Raisins, sautéed in some ghee

Method

1. Soak rice in enough water for 2 to 3 hours or until rice becomes soft.
   
2. Grind the soaked rice and grated coconut into a very fine paste by adding some water. But don’t make it too watery. It should be like a smooth paste. Keep aside.
   
3. In a non-stick pan pour sugar and add some water just enough to immerse the sugar (approx. 1⁄2 cup). Bring the sugar solution to a boil and wait till one string consistency is acquired.
   
4. Then immediately add the cardamom powder + ground coconut – rice paste and keep stirring until it becomes thick and leaves the sides of the pan. Just before turning off the flame, add ghee and mix well.
   
5. That’s all! Great tasting coconut halwa is ready!!
   
6. Here are some serving ideas for this yummy halwa. But don’t forget to garnish it with fried cashew and raisins. 
   

Rasmalai

Ingredients
Milk Powder -1 Cup Baking powder-1 tsp Egg -1
Milk -1 litre
Sugar- 3⁄4 cup or to taste
Cardamom, powdered- 1⁄2 tsp
Cashew nuts and Badam, sliced – 1 tbsp

Method

1. Boil milk with sugar, sliced cashew nuts and badam in a big heavy bottomed pan.
   
2. Sieve milk powder and baking powder together and put this into egg which is not beaten.
   
3. Knead it and make about 18 balls with this.
   
4. Add these balls slowly in the boiling milk.
   
5. These balls will double the size while cooking. Cook on medium flame for about 20-25 minutes.
   
6. Add cardamom powder and mix gently and remove from fire. Serve either warm or chilled.
   
   

Coconut Burfi

Ingredients
Grated coconut - 1 cup Sugar - 3/4 cup + 1 tbsp Ghee - 2 tsp
Cardamom powder - 1/4 tsp

Method

1. Take a kadai/pan (non stick preferable) add sugar and just enough water (approximately 1/2 cup) to cover the sugar and boil it.
   
2. When the sugar water starts boiling, add cardamom powder, ghee and the grated coconut.
   
3. Simmer and cook stirring often, till the coconut mixture starts foaming and leaves the sides of the pan.Take a small mixture and if you are able to make a ball out of it, switch off the flames.
   
4. Pour it on the greased tray or plate. After it cools a little, make cuts in desired shapes.
   
5. Leave it to cool completely. After that take the pieces gently and store it in an air tight container. 
   

Dates Fudge

Ingredients
Seedless Dates- 10 numbers
Condensed milk[Milkmaid] - 50 ml
Milk powder- 40 grams[ I used Everyday Dairy whitener 40g sachet] Butter- 1 tablespoon
Almonds to garnish

Method

1. In a microwave proof dish put in dates and half cup water and microwave on high for 3 minutes or till the dates is soft.
   
2. Remove from microwave take out the dates and puree with a little water used to soften the dates.I did not make a smooth puree.I wanted a few bits of dates to bite into.
   
3. Microwave butter in a microwave proof dish for 1 minute
   
4. Put in dates puree,condensed milk, milk powder and mix well.If the mixture is too dry add a couple of teaspoons of the water used to soften dates.[Do not add too much.]
   
5. Microwave on high for 4 minutes.Stir at teh end of 2nd minute.Keep a close watch else it will get burnt.The mixture will rise like this...
   
6. Mix well and check if it is glossy.Else Microwave for a few more minutes.
   
7. Let it cool for an hour.Grease your palms lightly and pinch out a small piece of the mixture and roll into a ball.Flatten lightly and garnish with almonds / nuts 
   

Godhumai Jira

Ingredients

Whole wheat flour/ Atta - 1/2 cup
Ghee- 1/2 cup (same amount as wheat flour...never compromise the quantity) Sugar - 3/4 cup (slightly lesser than two parts of flour)
Water - 1 cup + about 1/4 cup ( 2 1/4 parts of flour)

Method

1. Heat ghee / clarified butter in one of your non stick pans. I used fresh homemade cow’s ghee, amma had sent over :)
   
2. I used a shallow nonstick pan and lesser ratio of ingredients for the pictorial and please go ahead with your wider deeper pans. For beginners I strongly suggest to start with minimum quantity, say, 1/4 cup of wheat flour and 1/4 cup of ghee like I am doing here!
   
3. Add wheat flour to the heated ghee
   
4. Ah! while you place the pan to heat ghee, place the pan of water (flour : water = 1 : 2 1/4) simultaneously on the adjacent stove over medium flame.
   
5. Blend ghee + atta well. It should be watery and not thicker than you see here. This is important!
   
6. Keeping flame to minimum, stir the mixture continuously.
   
7. You can see the colour changing while the flour gets cooked in ghee
   
8. This will take 2-3 minutes (if you have used 1/4 cup of flour and ghee) and you see the flour attaining a deeper brown hue with the distinct aroma of wheat + ghee all around you!
   
9. The water must have reached the rolling boiling stage now. Make sure you don’t let it boil and evaporate as we might mess up with the ratio
   
10. Yes, this is where you are supposed to reach with the wheat and ghee part. I removed it from fire and brought it under daylight to show you the actual colour.
    
11. You don’t have to put off the stove as I did and can dump sugar..
    
12. ..followed by the boiling water. Be careful as you see the mix rising up a bit with a hissing sound and settling down the next second, since you are using the boiling water. Be careful with the very hot water too.
    
13. This stage reaches after 2 seconds from the previous. I had to put off the stove after my struggle to click a decent picture :) The same stage for a closer shot. While you mix, ensure there are no lumps formed. It is safer to put off fire for a few seconds until you blend the mixture well.
    
14. Keep the flame low and stir. Yes! Put off one and note the consistency and the colour. This stage is reached within a minute after you mix the flour, ghee and boiling water. Within seconds you can see the whole thing forming into a smooth glossy mass, leaving sides of the pan with a wonderful aroma. Interesting, na? :)
    
15. Ah! there you go! heave a deep sigh of relief, you’ve made it! Put off fire. Transfer to another bowl and leave it cool a bit. The halwa will be really hot! 
    

Ravva Laddu

Ingredients
Sooji - 2 1/2 Cups
Sugar - 2 1/2 Cups
Dry coconut flakes/Powder- 1 1/4 Cup 
Unsalted Butter - 4 Tb spns 
Cardamom powder - 2 pinches 
Almond Flakes - 4 Tbspns
Raisins - 3 Tb Spns
Milk - 3/4 Cup 

Method

1. Take a pan and add butter to it. When it is hot add almond flakes and raisins.
   
2. When the raisins pops up add sooji to it and roast it for 10 minutes or until you get light brown colour. The raw smell should go away. Make sure you continously stir it so that the sooji won’t get burnt.
   
3. Now add dry coconut powder and fry by stirring it for 3-5 minutes.
   
4. Then add sugar and stir it for 2-3 minutes.
   
5. Finally before turning off the stove add cardamom powder.
   
6. After turning off the stove add the milk and mix it. The mixture will be tight.
   
7. Let it cool for 5 mins and start making ladoo.
   
8. Make sure you don’t put too much milk. You should be able to gather the mixture and make a laddu. You can also sprinkle water or milk on the mixture for making a laddu.
   
9. Make sure to put a bowl of cold water so that you can dip your hand in the cold water and then a make a laddu. By dipping in cold water and then taking the mixture into hand will also make the task more easy because this wetness will be helpful for binding it easily. 
   

Mung Dal Halwa

Ingredients
1 cup course mung dal flour
1 tea spoon whole mung dal (opt.) 1 cup ghee
1 cup sugar
4 cup boiling water
1⁄2 tea spoon cardamom powder Pinch saffron 

For Garnishing:
Sliced almond 
Sliced pista 
Cashew 

Method

1. Heat oil in a non stick pan. Add mung dal flour and mung dal in it. Roast at slow flame till light brown.
   
2. Add 3 cups of boiling water in it and let it cook till mung dal absorbs water. Stir continually.
   
3. Add sugar and remaining water and saffron into it and cook well.
   
4. Cook till it separates ghee. Add cardamom powder.
   
5. Hot and yummy Mung Dal Halwa is ready to serve.
   
6. Garnish with almond, pista and cashews. 
   

Shahi Tukre

Ingredients

6 slices of white or milk bread, crusts removed 4 tbsp ghee (clarified butter)
Oil, as needed for frying
1 can evaporated milk

1 cup full fat milk
1/2 cup sweetened condensed milk (or to taste)
1/2 cup mixed chopped nuts (cashews, pistachios, golden raisins) 1/2 tsp cardamom powder
1/2 tsp saffron strands
2/3 cup sugar

Method

1. Soak the saffron strands in a quarter cup of milk. Set aside.
   
2. In a heavy bottomed, bring together remaining milk and evaporated milk. Bring to a boil and then simmer stirring constantly until it is reduces by about a third of the quantity and is beginning to thicken.
   
3. Add condensed milk and the cardamom and saffron, let simmer on a low heat for another 10 minutes.
   
4. Set the Rabri aside and chill in the refrigerator.
   
5. In a separate saucepan, pour in the sugar with a quarter cup water. Bring to a boil and simmer till you get a thick syrup. Remove from heat, Set aside.
   
6. Pour a tablespoon of ghee in a non stick pan, add the chopped mixed fruits and nuts. Fry until golden brown.
   
7. Remove in a bowl using a slotted spoon.
   
8. Cut the bread slices diagonally into triangles.
   
9. Pour enough oil for shallow frying into the frying pan. Add a tablespoon of ghee. Heat on a medium low to low flame.
   
10. Add four triangles of bread at a time to the pan and shallow fry till crisp and golden brown. Remove and allow excess oil to drain on a kitchen towel for 30 seconds each.
    
11. Immerse into the prepared sugar syrup for just about a minute. The fried bread does not need to soften and must retain its crispness while retaining some sugar syrup.
    
12. Repeat for remaining bread, replenishing oil and ghee in the proportions above for shallow frying.
    
13. Arrange the soaked pieces on a plate. Sprinkle half the chopped fried fruits and nuts onto the slices.
    
14. Set aside remaining nuts until dessert is ready to be served.
    
15. Remove the Rabri from the refrigerator half an hour before you intend to serve the dessert.
    
16. To serve, place a couple of pieces of the bread on plate. Pour some Rabri and sprinkle more chopped and fried fruits nuts. Dig in!! 
    

Jalebi

Ingredients

Maida-100gm
Curd-1cup
Corn Flour-30gm
Hot Oil-1tbs
Lemon Yellow Food Colour-1/2tsp (I used Liquid Colour) Sugar-1cup
Water-1cup Oil-For deep frying

Method
1. Mix maida, corn flour, hot oil and curd. Add food colour and enough water to make a batter slightly thinner than the dosa batter.
2. Allow it to ferment overnight.
3. Add water and sugar and bring it to boil. Let the syrup boil until it becomes sticky.
4. Keep it aside.
5. For piping Jalebis, you can use a plastic bag or a piping bag or a sauce bottle. I used a piping bag with a writing nozzle. But it gets very messy. I think, sauce bottle method will be nice.
6. Heat oil in a flat bottomed pan. When it is medium heat, pipe out jalebis into the oil.
7. Keep the sugar syrup warm when frying the jalebis.
8. Flip the jaebis when they become firm.
9. When all the bubbling has stopped, remove the jalebis and drop them into the warm syrup. 10. Let them soak for 30 seconds. Flip them and let them soak for another 20seconds.
11. Remove the jalebis from syrup and place them on a plate separately, so that they don’t stick to each other.

12. Serve warm. 

Besan Ladoo

Ingredients
3/4 cup ghee (I used slightly less than this, don’t skimp too much though)
1 cup gram flour or besan (kadalaimavu) 
1/2 cup milk
1/2 cup powdered sugar
6 almonds, chopped coarsely
6 raisins (I didn’t add this) 6 cardamoms, powdered

Method
1. Heat ghee in a pan over low heat. Don’t bring to boil or anything, just heat it up well. Add the besan and cook for 4-5 mins stirring continuously till the raw aroma disappears and it turns a golden brown.
2. Remove from heat and add milk, stirring vigorously to avoid lumps. I let the milk trickle in to avoid this. Once mixed well, set aside to cool a little.
3. Then mix in the almonds, sugar, raisins, and cardamom powder.
4. When its warm enough to handle, shape into lime-sized balls. At this stage, you can add a bit more ghee if you want. I started with a little less than 3/4 cup and added more while shaping them.
Notes:
- These besan ladoos are very delicate (which is why you shouldn’t skimp on the ghee, because it acts as a binding agent and holds it together) so handle carefully and store in an airtight container at room temperature.

- You can add about 2-3 tbsp of rava (semolina) to the mixture if you want some added texture. I avoided this because I wanted a smooth besan ladoo. 

Mawa Peda

Ingredients
2 litre full cream milk
A heavy bottomed pan.
150 gms powdered sugar( this is what i used...you can use as per your taste)
1 tsp cardamom seeds powder Chironji one for each peda

Method
1)Bring milk to boil in a heavy bottomed pan. Reduce flame to medium and stir. Keep stirring very frequently, especially towards the end, when milk has become thick. You must not let it catch at the bottom, or it will burn. Be Very careful..STirring must be done continuosly!!!
2)When the milk is almost solid, quite thick, turn the heat off and allow to cool. It will solidify a little more as it cools.
3)Mawa/ Khoya is ready Now..... The whole process of reducing milk takes 45 mins atleast
4)Two litre full cream milk will make approximately 250 gm. mawa, depending upon the thickness of the milk.
5) Now take the Mawa in a pan and mash it, stir it for 2-5 minutes until soft,
6)Add 2 tbs. sugar powder and continue stirring,till it becomes thick and slightly brown. 7)Adding sugar while the Mawa is still in pan...gives little brownish colour to mawa
8) switch of the flame and cool the Mawa
9) Now add rest of the sugar powder..and mix it well in the mawa, with your hands 10)Now start rolling small portions of mawa into pedas

11) Decorate each peda with chironji ( or dryfruits of your choice) 

Apple Kesari with Nutmeg

Ingredients
Cooking apple [medium] :1
 Rava: 1 cup.
Sugar: 1 cup.
Hot Water: 3cups.
Saffron threads: 2 pinches. Milk: 3 tbsp.
Nutmeg powder : 2 pinches 
Almond flakes: 1 tbsp. 
Raisins: 1 tbsp.
Ghee: 4 tbsp.

Method
1. In 1 tbsp of ghee fry the almond flakes and raisins. Keep aside.
2. Soak the saffron in the warm milk.
3. Peel, core and chop the apple. Keep aside.
4. Heat 1 tbsp of ghee in a kadai and add the rava. Heat through until you have a pleasant aroma coming through.
5. Add the water. Keep stirring as there should not be any lumps.
6. Once the rava is cooked add the sugar, nutmeg and the saffron soaked in milk and mix well. 7. The mix will become watery first but will come together in a few minutes.
8. Add the raisins, almonds, chopped apples and the rest of the ghee and mix well.
9. Once the mix starts to leave the side remove from flame.
10. Serve warm.
You can substitute fresh pineapple instead of apples and add a few drops of pineapple essence for a completely different flavour. 

Angel Burfi

Ingredients
Whole milk powder 1 cup 
Maida 1 cup
Sugar 2 cups
FCardamom powder 1 tsp 
Saffron 1⁄4 tsp (warm & powder)

Method
In 1⁄2 cup ghee fry maida till a nice aroma comes.
Remove, cool & add milk powder.
The mixture should be completely free from lumps.
Add sugar to 1 cup of water, keep on the stove & make a syrup of “soft ball consistency”.(candy thermometer 235-238 deg f )
Remove, add the dry mixture & stir continuously adding the spices. Do not keep on the fire anymore.
When it comes to a dough like consistency transfer to a greased plate, mark & cut into squares. With cany thermometer, this is very quick & you must be agile. But the result is perfect. 

Spoon Halwa

Ingredients

Bombay rava - 1 cup
Water - 2 cups
Sugar 2 1⁄2 cups (+enough water to immerse the sugar) Ghee - 1⁄2 cup
Cardamom powder - 1⁄2 tsp
Saffron - a pinch
Chopped nuts - to garnish
Roast rava dry on a low flame till pink.
Cool & soak in 2 cups of water.

Method
After an hour grind to a paste using that water & keep ready.
Heat sugar syrup on a low fire, stirring well.
Boil till it reaches 1 string.
Remove & add the rava paste with one hand, whisking fast simultaneously with the other hand to prevent lump formation.
(If lumps are there, pass the handblender trough it to break them – but if you do the above step correctly, there will not be a single lump!).
Put back on fire & cook adding ghee little by little at a time.

When it becomes a mass & leaves the sides of the vessel, add cardamom powder & saffron. 

Choco Pista Roll

Ingredients

Grated khoa - 1 cup
Powdered sugar - 1/4 cup (can use sugar substitute) 
Cocoa powder - 1 tsp
Chopped pista - 2 tbsp

Method
Combine khoya & powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved & the moisture has evaporated.
Cool completely, mix well & divide into 2 portions.
To one portion add cocoa powder, mix well & roll into rectangle.
To the other portion, add chopped postas, mix well & make a roll of 1” diameter.
Place the pista roll in chocolate rectangle and roll in such a way that the
chocolate rectanglecovers the pista roll evenly from all sides and there are no cracks on the surface.

Wrap the roll in a butter paper & refrigerate till firm - about 10 mts. Remove paper, slice 1/2” thick & serve. 

Pista Burfi

Ingredients
Almnd powder - 100 gms 
Sugar - 65 gms
Ghee - 1 tsp
Liquid glucose - 10gms 
Saffron - a pinch

Method

1. 
   
   1. Add 1⁄2 cup of sugar to water & boil, stirring occasionally, to get one string syrup.
      
   2. Remove & add all other ingredients.
      
   3. Mix very well – it will be a sticky dough.
      
   4. Spread on greased butter paper.
      
   5. Level well, cool & cut into pieces. 
2. Keep silver leaves ready. A sheet of it has tobe gently taken & reversed on the burfi when it is still hot . This is very important as otherwise it will not stick to the burfi.
   
3. Then cut when cool and keep airtight.
   
4. The liqid glucose is not shown in the ingredients.
   
5. I added a drop of green food colour. This is optional.
   
6. Glucose & colouring are not shown in the photos. 
   

Kaju Katli

Ingredients
Almnd powder - 100 gms 
Sugar - 65 gms
Ghee - 1 tsp
Liquid glucose - 10gms 
Saffron - a pinch

Method
This is jiffy if you have almond powder.
To make 100 gms almond powder:
Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove, blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder, pusating to prevent it from becoming sticky. Measure out. Measure is important to get it right.

1. Add 1⁄2 cup of sugar to water & boil, stirring occasionally, to get one string syrup.
   
2. Remove & add all other ingredients.
   
3. Mix very well – it will be a sticky dough.
   
4. Spread on greased butter paper.
   
5. Level well, cool & cut into pieces.
   
6. Before it dries up, sprinkle chopped pista to garnish. 
   

Halwasan

Ingredients
ghee - 1 tbsp
gond - 2 tbsp 

Method
This recipe uses edible gum called gond in North India. They are crystals, usually eaten in winter, after being roasted in ghee & powdered. They are very good for lactating mothers & and also helps to strengthen the backs.
When roasted in medium flame in little ghee /oil, they puff up very well.Only then, they can be powdered
I did this in MW. The same recipe is applicable to stove-top.

1. In a MW bowl, take:
   
2. ghee - 1 tbsp
   
3. gond - 2 tbsp
   
4. MW Hi for just 1 mte.
   
5. The crystals puff up. Remove & keep aside.
   
6. In the same bowl, take 1 tbsp + 2 tbsp wheat flour.
   
7. mix&MWHifor1mte.
   
8. Remove, mix well & add gond.
   
9. Add500mlofmilk+1tbspcurd
   
10. MW Hi for 5 mtes, definitely stirring twice in that time.
    
11. Mix & MW medium for 10 mtes, stirring regularly.
    
12. Add 5 tbsp good quality powdered jaggery.
    
13. Mix well & continue to cook on medium & medium lo till it gathers in a mass.
    
14. This will take roughly 20 mtes.
    
15. Remove & add 12 tsp each of cardamom & nutmeg powder + a pinch of warm saffron.
    
16. Leave to cool completely & pat into shapes of your choice.
    
17. Garnish with nuts. 
    

Rasamalai

Ingredients
Tinned pineapple can be used.
Use any bread – white, brown or multigrain. Cut uniform thin rounds.
Keep Milk – 1⁄2 cup ready, to dip them 


Filling:
Mix together:
Finely chopped pineapple - 2 tbsp
Soft paneer, grated - 3 tbsp\
Powdered sugar - 1 tbsp

For Instant Rabdi:
Mix thoroughly:
Milk, condensed milk & cream - each 1⁄2 cup Pineapple crush - 5 tbsp 

Method

1. Dip each bread round in cold milk & keep on a plate.
   
2. Place some filling.
   
3. Sandwich with another milk-dipped bread round.
   
4. Pour the rabdi over & garnish.
   
5. Serve chilled.
   
6. The more time it soaks, the better it tastes. 
   

Halwa

Ingredients
Wheat flour - 1 cup 
Sugar - 1 cup
Milk - 1 1⁄2 cups 
Ghee - 1⁄2 cup


 Method

1. Cashew nuts & raisins each 4 tsps, fried in 1 tbsp of above ghee
   
2. cardamom powder - 1 tsp
   
3. Colour - a pinch, of your choice
   
4. Keep the mixture in a tall vessel inside the pressure cooker.
   
5. When the first whistle comes, lower the flame & cook for 10 mtes.
   
6. Cool & open.
   
7. Beat the mixture with a whisk or hand blender for the texture to become smooth & uniform.