1. Parwal(Pointed Gourd)- 450 gms
2. Mawa(thickened milk)- 200 gms
3. Granulated sugar- 200 gms
4. Green cardamom powder- 1 tsp
5. Almonds- 15
6. Pistachios- 15
7. Saffron- 4-5 strands

Method:

1. Peel the skin of parwals, make lengthwise slit from top to bottom.
2. Take 3-4 cups water in a pan, then put the parwals into the boiling water.
3. Simmer for 4-5 minutes, now remove the excess of water from parwals.
4. Crush almonds and pistachios in mixer.
5. Take mawa in a wok, stir on slow flame till it became pinkish.
6. Allow to cool, add cardamom powder, saffron and crushed dry nuts.
7. Mix well, open the slit of parwal and fill the stuff.
8. Apply the same method for the rest of parwals, tie with thread to avoid opening of parwals.
9. Add 1 cup water and sugar in a pan, simmer, till the syrup is one thread consistency.
10. Put the parwals into syrup carefully, simmer for 3-4 minutes in low heat.
11. Remove carefully, allow to cool.
12. Serve chilled.

Ingredients:

1. Boiled potatoes- 2
2. kuttu ka aata- 1½ cup
3. Salt(vrat wala)- according to taste
4. ghee for frying

Method:

1. Mash the boiled potatoes, keep aside.
2. Strain the kuttu flour, then mix with mashed potatoes.
3. Add salt and make a smooth dough.
4. Make small balls and flatten smoothly.
5. Heat oil in a pan, fry till the puries become light brown.
6. Serve kuttu puries hot with tea and chutney.

Ingredients:

1. Moong dal(green Gram)- 200 gms
2. Milk(with cream)- 2 cups
3. Sugar- 200 gms
4. Ghee- 100 gms
5. Chopped almond and cashew

Method:

1. Soak moong dal all over the night in water.
2. Now wash and rub by hand to remove the green husk(skin).
3. Grind dal and make a thick paste with the help of little water.
4. Melt ghee in a frying pan and fry dal until light pink.
5. At this stage ghee separates, now add sugar and mix well.
6. Stir constantly and pour the milk.
7. Simmer until the mixture becomes thick.
8. Grease a plate and spread the mixture in plate.
9. Garnish with cashew and almonds, allow to cool.
10. Cut into desire shape and serve.

Ingredients:

1. Milk- 1½ liter
2. Lemon juice- 2 tsp
3. Cardamom powder- 1 tsp
4. Sugar- ½ cup
5. Ghee- 1 tsp
6. Chopped pista and almonds- 2 tbsp

Method:

1. Pour 1 liter milk in a vessel and bring to boil.
2. Add lemon juice, simmer and stir until curd form.
3. Turn off the flame and Drain the excess water from cheese.
4. Now pour the remaining milk in a wok.
5. Add cheese and cardamom powder and simmer until thicken, stir occasionally.
6. Add sugar and stir continuously till lumps are form.
7. Spread ghee in a plate with your fingers.
8. Now shift the mixture on plate and garnish with chopped pista and almonds.
9. Allow to set in a cool place and cut into desire shape.
10. Kalakand is ready to serve.

Ingredients:

For syrup:

1. Water- 3 cups
2. Sugar- 2 cups
3. Saffron strands- 7-8
4. Lukewarm milk- 1 tbsp

For Malpuas:

1. All purpose flour- 1½ cups
2. Suji(semolina)- ½ cup
3. Milk- 500 ml
4. Baking powder- ½ tsp
5. Fennel seeds(saunf)- 1 tsp(optional)
6. Ghee for frying
7. Chopped pistachios and almonds- 2 tbsp

Method:

1. Pour water in a sauce pan and bring to boil.
2. Add sugar and stir until the sugar dissolve.
3. Dissolve saffron in milk and add to the syrup.
4. Simmer to obtain one thread consistency and keep aside.
5. Heat 1 tbsp ghee in a pan and fry semolina till light brown.
6. Add flour, fried semolina, baking powder and fennel seeds in a mixing bowl.
7. Make a smooth batter with the help of milk.
8. Now heat oil in a wok and pour batter into wok with the help of a large spoon.
9. Pour batter to make malpuas of 3-4 inch diameter.
10. Fry from both sides until light brown.
11. Drain the excess oil and immerse into the sugar syrup.
12. Repeat the same process for all the malpuas.
13. Dip malpuas in sugar syrup for 5 minutes and shift in a plate to drain the syrup.
14. Garnish with pistachios and almonds and serve with rabri.

Ingredients:

1. Sesame seeds(til)- 1½ cup
2. Ghee- 1 tbsp
3. Sugar- 1 cup
4. Water- ¾ cup
5. Kewda essence- 4-5 drops

Method:

1. Heat ghee in a pan and roast the sesame seeds on slow flame.
2. Stir constantly until the seeds become light golden and fragrance comes out.
3. Turn off the flame and pound the sesame seeds.
4. Now add sugar and water in a pan and bring to boil.
5. Add kewda essence and simmer till one thread consistency.
6. Mix pounded sesame seeds and turn off the flame.
7. Spread the sesame mixture over a greased plate.
8. Leave it to set and cut into desire pieces.
9. Til gajak is ready.

Ingredients:

1. Fresh curd- 500gms
2. Powdered sugar- 200 gms
3. Cardamom powder- 1 tsp
4. Lukewarm milk- 1 tbsp
5. Saffron strands- 7-8
6. Chopped pista and almonds

Method:

1. Tie the curd in a muslin or cotton cloth and hang for 4-5 hours.
2. When all water is drain place the curd in a bowl.
3. Dissolve saffron strand in lukewarm milk and pour into the curd.
4. Add sugar and cardamom powder and mix well.
5. Blend the curd with the help of hand blender.
6. Shift in refrigerator for an hour.
7. Garnish with pista and almonds and serve chilled.

Ingredients:

For Boondi:

1. Gram flour(besan)- 2 cups
2. Cardamom powder- ½ tsp
3. Baking powder- ¼ tsp
4. Milk- 450 ml
5. Ghee for frying
6. A fine holed shallow strainer spoon

For Syrup:

1. Water- 3 cups
2. Sugar- 2 cups
3. Saffron strands- 8-10
4. Milk- 1 tbsp
5. Orange color- few drops

Method:

For Syrup:

1. Pour water in a heavy vessel and add sugar.
2. Bring the mixture to boil and stir once.
3. Dissolve the saffron strands in milk and add to the syrup.
4. After some time you will see a layer of froth on the surface of syrup.
5. Remove froth with a spoon or strain the syrup.
6. Again simmer and add orange color.
7. Boil to make a sticky syrup(do not wait for thread in syrup).
8. Turn of the flame and keep aside.

For Boondi:

1. Take gram flour in a large mixing bowl.
2. Add cardamom powder and baking powder and mix well.
3. Pour milk and knead well to make a smooth batter.
4. Heat ghee in a wok and hold the strainer in your left hand.
5. Place some batter on the strainer
6. Drop boondis of the batter with the help of your other hand.
7. Fry boondi until light brown and repeat the process for remaining batter.

For Ladoo:

1. Add all the boondi into the syrup.
2. If there is extra syrup then drain it.
3. Grease your palm and make ladoo.
4. Place in a plate and leave to dry for 15 minutes.
5. Boondi ladoo or motichoor ladoo are ready to serve.

Ingredients:

For Dough:

1. Rice flour- 1½ cup
2. Plain flour- 1 tbsp
3. Water- 1½ cup
4. Salt- a pinch

For Stuff:

1. Jaggery or sugar- 1 cup
2. Grated coconut- 2 cup
3. Cardamom powder- ½ tsp
4. Chopped cashew- 2 tbsp
5. Ghee- 1 tsp
6. Raisins- 1 tbsp
7. Milk- ½ cup

Method:

For Dough:

1. Mix rice flour and plain flour in a mixing bowl.
2. Bring the water to boil and add ghee.
3. Turn off the flame and add flour mixture.
4. Stir flour mixture quickly to avoid lumps.
5. Cover the lid and keep aside to cool.

For Stuff:

1. Heat ghee in a pan and fry cashew nuts till golden.
2. Mix grated coconut, raisins, cardamom, sugar and cashew in a large pan.
3. Stir continuously until soft, add milk and cook till fairly dry.
4. Turn off the flame and keep aside.

For Modak:

1. Knead well the dough till smooth and make small balls of dough.
2. Grease your palm and flatten the ball, fill the stuff in the middle.
3. Stick the edges and shape them like whole garlic.
4. Repeat the process for all the modaks.
5. Place in a greased plate and shift in a steam container.
6. Steam the modak for 10 minutes and allow to cool.
7. Modak are ready to serve.

Ingredients:

1. Raw bananas- 2(large)
2. Boiled and peeled potato- 1
3. Lemon juice- 1 tsp
4. Fine chopped green chillies- 2
5. Chopped coriander- 2 tbsp
6. Epsom salt(vrat ka namak) to taste
7. Oil for frying

Method:

1. Cut into half and boil raw bananas in sufficient water.
2. When the bananas are tender turn off the flame.
3. Peel and blend in blender and mash with boiled potato.
4. Add green chillies, salt, lemon juice and chopped coriander.
5. Mix well and make small tikkies of the banana mixture.
6. Heat oil in a pan and deep fry the tikkies until light brown.
7. Serve hot with green chutney.