Dates Mishti Doi

2 kitre whole milk
8-10 seedless dates in .5 cup water
2 tbsp sugar

Boil milk and reduce it then add sugar (it will colour it as well). Mind to keep stirring all the time to prevent formation of cream. Grind the dates to a paste. When milk reduces to half, take it out in a bowl and add the dates paste and mix. Can strain to remove foam of millk. Then add 1 tbsp of homemade yoghurt and mix. Leave in a warm area to set fro 4-5 hours. Then store in fridge and serve chilled.

Triple flavoured Kaju Katri

800 gm kaju/cashew
800 gm sugar
400 ml water

We have to make a thick sugar suryp: water and sugar: Boil water and sugar to 3 tar consistency :sherbat consistency.
Grind cashew to bread crumbs texture..not too fine else it will turn pasty.
Turn off gas and add cashew powder to sugar syrup. Mix it.
Put the mixture on flame and cook till mixture looks glossy. Cook and stir with lot of care..do not over cook. turn off gas immediately. Divide into 3 parts. Flavour them seperately: plain, strawberry and saffron.
Mix appropriate flavour..mix well..
Strawberry Flavour:
20 medium strawberries coarsely chopped. Cook with sugar and water. Puree and strain it. Add the puree to 1 part and mix well. It should turn a nice pink colour. As the dough sits, it will get a bit tougher.
Saffron Flavour:
Mix roasted pinch of saffron in little warm sugar water. Add it to another part and mix well and gives it a nice saffron colour.
Leave the third part plain
With a wet hand knead 3 doughs.
Roll out each one part and layer 3 parts in any order with pista chopped in between. Now roll up all three into a single roll and add chandi work and cut slices to get triple coloured kaju katri.

Apple Jalebi

2 medium apples -peeled and cored-sliced into rings -about 15 -16 rings
Step 1 ingredients:
1/4 tsp of yeast
1/2 cup of water
1 cup maida/flour
1 tbsp melted ghee
1 tsp of sugar
oil for frying
Step 2 Ingredients:
1 cup water
1 cup sugar
a pinch of saffron melted in a spoon of warm milk
2 tsp rose water
Garnish:
blanched and sliced pistachios
cardamom powder
rose petals

Step 1:
 In a cup of warm water, add yeast and a pinch of sugar and a pinch of maida and keep aside. It will be ready to use when the mixture is frothy (about 5 min or so)
In a bowl mix together maida, melted butter and sugar. Then use the yeast mixture and some extra warm water with the maida mixture to form a thick batter. Rest the batter for 40-50 min. While the batter is resting; proceed with step 2.
Step 2:
Boil 1 cup sugar in 1 cup water then add the melted saffron and rose water. Keep the syrup warm. Syrup should be 1 thread consistency.
Step 3:
Heat oil for frying. Mix the rested mixture well. Dip the apple slices individually in the batter; coat slices well and fry in hot oil. Take them out and place them in sugar syrup. Soak for a minute and drain on to a serving dish. Garnish with pistachios, elichi powder and rose petals.

Healthy Besan Ladoo

300 gms ghee
500 gms besan
whole wheat atta 2 tbsp
suji 1 tbsp (for grainy texture)
powdered sugar 300 gms
elaichi 8-10 powdered with sugar
chopped (crushed not powdered) almonds
Garnish: raisins or almonds

Heat ghee in a pan, add besan then atta and then suji. Stir well till everything is roasted. Then add chopped almonds and last add sugar. Mix well. Make small balls and decorate with a kismis or almond.
tip: Besan ladoo cannot be made in a hurry. Patience is needed for roasting the flours on a slow flame taking care that it doesnt burn.

Carrot Sweet Halwa

8-10 carrots
1/2 cup sugar or more if required
2 cups skimmed milk 
3/4 cup dates powdered elichi
10 chopped cashews
8-10 almonds blanched
1/2 cup khoya crumbled

8-10 carrots grated and cooked covered in ghee on a heated pan for 5 min.
Then add 1/2 cup sugar then 2 cups skimmed milk cook for 10 min. Add, 3/4 cup dates, powdered elichi, 10 chopped cashews, 8-10 almonds blanched, 1/2 cup khoya crumbled. Cook till khoya cooked through.

Seviyan Fruit Custard

Seviyan 1 pkt
custard powder 2.5 tbsp
sugar 2 tbsp
milk 3-4 cups.
1 apple cored and chopped
3 bananas chopped
dry fruits as per liking
tutti fruti for garnish

Roast seviyan with dry fruits in ghee till golden brown in a pan. Decorate on a serving dish. Then boil 3-4 cups milk and custard powder add 2 tbsp of sugar whisk well and place on meduim flame. Stirring all the while. When it thickens add elaichi powder. Add cut fruits (apple, banana). Spread the hot custard on the decorated seviyan. Garnish with tutti fruti. Serve hot or cold

Rava Ladoo

1 cup rava/suji
3/4 cup sugar
2 elaichi
1/4 th cup grated coconut
60 ml of evaporated milk
Coarsley chopped cashew, walnuts, almonds. some raisins.
Dry roast the coconut; keep aside.
Grind the sugar and elaichi in mixer to a powder.
Heat some ghee in thick bottomed tava. Fry the dry friuts and raisins and keep aside. In the remaining ghee (add more if required) roast the suji till a nice aroma arises.
Mix the roasted coconut and dry fruits along with powdered sugar. Mix well. While the mixture is still hot, roll the ladoos between palms. Dip the palms in a bowl of water before each rolling. Helps prevent the hands getting burnt as well as in easy ball formation.