Rice 1/4 cup
Milk 1 litre
Sugar 4 tbsp.
Cardamom powder 1/2 tsp.
Sliced almonds and cashew nuts 1/4 cup
Raisins 2 tbsp.

Method:

1. Boil milk in a heavy base saucepan.
2. Add rice, cardamom powder, raisins and half quantity of sliced almonds and cashew nuts. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally.
3. Add sugar and cook for 5 minutes.
4. Put kheer in a serving bowl and decorate with the remaining dry fruits. Refrigerate and serve.

Milk 1 litre
Sewian 3/4 cup
Ghee 1 tbsp.
Sugar 1/2 cup
Cardamom powder 1/4 tsp.
Sliced cashew nuts and almonds 3 tbsp.
Raisins 1 tbsp.

Method:

1. Heat ghee in a kadhai/frying pan. Fry sewian over medium heat until golden brown in color.
2. Add milk, cardamom powder, sliced cashew nuts, raisins and bring it to boil.
3. Reduce the heat and cook until the mixture becomes thick and creamy.
4. Add sugar and stir well.
5. Refrigerate and serve chilled.

Decorate with sliced almonds.

Freshly grated coconut 1 cup
Sugar 3/4 Cup
Milk 1 cup
Ghee/oil 2 tbsp.
Cardamom powder 1/2 tsp.

Method:

1. Heat a heavy bottomed pan for about one minute.
2. Add ghee to the pan and heat it. Then put the coconut and continuously fry it till it becomes dry.
3. Then add sugar and milk. Stir it continuously. Bring the contents to boil.
4. Add a pinch of cardamom powder for flavour.
5. Boil the srup till it becomes thick and starts sticking to the bottom.
6. Then add 1 tbsp. ghee and stir it for about half minute. The mixture should be soft.
7. Pour the mixture into a greased pan so that it spreads evenly. Let it dry for 5-7 min and then cut into square/diamond shape pieces.

Optional
Decorate it with a layer of silver foil.
You can also use fine grated coconut available in the market. Use fresh grated coconut for best taste.

Whole dried milk (mawa ) 1 cup
Refined flour 2 tbsp..
Sugar 1-1/2 cup
Baking powder 1/4 tsp.
Cardamom powder 1/4 tsp.
Water 3 cup
Ghee as required

Method:

1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
2. Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).
3. Make small balls of equal size. Be sure that the balls (“jamuns”) are smooth and no crack develops. Keep aside.
4. Heat ghee in a kadhai / deep frying pan.
5. Deep fry the balls over medium heat until golden brown.
6. Put the balls in hot syrup and keep aside for 10-12 minutes.
7. Gulab Jamuns are ready. Warm before serving.

Paneer 100 grams
Water 6 tbsp.
Sugar 3/4 cup
Lemon juice 1/2 tsp.
Cardamom powder or rose essence 1/2 tsp.
Ghee 3 tbsp.

Method:

1. Cut paneer into very small pieces.
2. Heat ghee and deep fry paneer pieces in hot ghee over medium flame until light golden brown.
3. Drain well and keep aside to cool.
4. Mix sugar and water. Cook the mixture until the syrup thickens. Add cardamom powder or rose essence. Put off the heat.
5. Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.
6. Chena murki is ready.

Optional – Decorate with silver leaf

Dates 4 nos
Raisins (Kishmish) 10 gms
Chillies 3 nos
Jaggery 1 no

Method:

1. Fry raisins and chillies in oil.
2. Remove seeds from dates. Make paste of all the ingredients.

Serve along with rice or any other cereals.

200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).

Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).
Serve hot or cold.

500 grams (about 20 oz.) turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 onion(s) finely chopped
1 tablespoon(s) grated ginger
½ teaspoon(s) red chilli powder
½ teaspoon(s) hot spice mix (garam masala) powder
1 teaspoon(s) coriander-cumin powder
2 teaspoon(s) jaggery or sugar
1 teaspoon(s) lime juice
finely chopped fresh coriander to garnish

Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add enough water. Cover and cook on low / medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
Heat the clarified butter in a pan and fry the onion on medium heat for about 3 minutes or till the onions are brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well.
Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.
Garnish with chopped fresh coriander.
TIP:

Traditionally, the turnips are pressure cooked till about 2 whistles. This also speeds up the cooking process.
Serve hot with: steamed rice or Indian bread (Roti, Chapati, Pooris).

Method
If you are using the Ricotta cheese,
mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.The syrup should not be too
thick.
Insert the balls one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room
temperature.

Preparation : 15 minutes
Cooking: 25-30 minutes (exe. setting time and baking time for the Ricotta)

Method
Take a open pan and add the rice and milk to it.
Boil the rice in the milk on a medium fire until the
rice is completely done.
This should take about 20-30 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts
and stir till the sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
It can also be stored in the fridge and served chilled.
It is delicious both ways!

Preparation : 10 minutes
Cooking: 40-45 minutes