Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.

Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.

Method:
——-
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown—almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.

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).