SUJI KI KHEER

Ingredients	Quantities
Suji (Cream of wheat)	1 cup
Butter	1 teaspoonful
Milk	4 cups
Sugar	1 cup
Pistachios (sliced)	1 teaspoonful

Method

1. Boil milk.
2. Heat Suji separately witli butter until it is slightly roasted.
3. Sprinkle the roasted suji over the boiling milk.
4. Simmer it over a low fire until it thickens, and the grains of suji soften.
5. Pour it in a tray and garnish with sliced pistachios.
6. Serve it as a dessert.

GAJAR KA HALWA

Ingredients	Quantities
Carrots (grated)	1 lb. (454 g)
Milk	1 cup
Pistachios (sliced)	14
Almonds (sliced)	14
Sugar	3 cups
Khoa or condensed milk	½ lb. (227 g)
Saffron	1|3 teaspoon
Raisins	12
Butter	1 cup

Method

1. Peel and grate the carrots on a fine grater.
2. Boil the milk and add the grated carrots to it.
3. Cook, stirring constantly, till the carrots have absorbed all the milk.
4. Add khoa or condensed milk and cook until all the moisture is absorbed and has a hard consistency.
5. Add to this hot dry mixture, saffron dissolved in a tablespoonful of warm water.
6. Add sugar, raisins, almonds, pistachios, and butter.
7. Fry till it has a rich brown colour.
8. This dish can be served as a hot or cold dessert.

SUJI KA HALWA

Ingredients	Quantities
Suji (cream of wheat)	½ cup
Ghee or fat	½ cup
Pistachios (sliced)	6 whole
Cardamom	1
Rose water	1 teaspoonful
Sugar	½ cup
Almonds (sliced)	6
Raisins	12
Water	1 ½ cups

Method

1. Boil sugar and water together for five minutes.
2. Fry suji in the given quantity of fat until it has a light brown colour.
3. While stirring suji constantly, add raisins and syrup.
4. Cook on a low fire till the grains swell and the water is absorbed.
5. Remove it from the fire only when the fat starts separating from the mixture.
6. Add rose water before pouring the halwa in the serving dish.
7. Garnish with powdered cardamom, blanched and sliced almonds, raisins and pistachios.
8. Serve it as a dessert.

FIRNI

Ingredients	Quantities
Rice	1 oz (28 g)
Sugar	½ cup
Water	1 oz (28 g)
Cardamom (powder)	½ teaspoonful
Milk	1 lb (454 g)
Almonds (sliced)	½ tablespoonful
Pistachios (sliced)	½ tablespoonful

Method

1. Soak rice in equal quantity of water for half an hour.
2. Grind it into a very fine paste.
3. Boil milk and add rice paste to it. Stir constantly over a medium fire.
4. Cook until it attains a thick custard like consistency.
5. Add sugar and mix well.
6. Remove it from fire and pour it into small individual dishes.
7. Garnish it with cardamom powder, blanched and sliced almonds and pistachios.
8. These should be evenly spread over the dishes.
9. Chill and serve as a dessert.

SWEET SAFFRON RICE

Ingredients	Quantities
Rice	2 cups
vSugar (powdered)	2 cups
Ghee or fat	½ cup
Saffron (soaked in 2 tablespoonfuls of water)	½ teaspoonful
Almonds (sliced)	1 oz (28 g)
Pistachios (sliced)	1 oz (28 g)
Cardamoms green	2 whole
Raisins	10 oz. (283 g)
Cloves	2
Khoa or unsweetened	4 oz (113 g)
condensed milk
Water	6 cups
Cinnamon stick	1” (2 cm.)

Method

1. Clean and soak rice in equal quantity of water for about an hour or until all the water is absorbed by rice.
2. Heat one tablespoonful of ghee or fat, add cinnamon stick, cloves and one cardamom to it.
3. Add rice with four cups of water and saffron.
4. Boil until grains of rice are almost tender and mix sugar in it for ten minutes.
5. Remove all the rice in a flat tray.
6. Heat rest of the fat, and add one cardamom to this hot fat.
7. Add the rice, raisins and hard condensed milk (khoa) to the hot fat.
8. Bake all this at a moderate heat in an oven for fifteen minutes.
9. Remove and garnish the dish with sliced almonds and pistachios.
10. Serve while hot as a dessert.

MAKHAN WADA

Ingredients	Quantities
White flour	3 cups
Curd or yoghurt	3 cups
Ghee or fat	3 cups
Sugar	2 lbs. (907 g)
Water	1 cup
Vanilla	¼ teaspoonful

Method

1. Prepare syrup until it reaches the soft ball stage i.e. test it by pouring a drop of syrup into a plate full of cold water, when the drop of syrup in water forms a little ball that is the desired consistency of syrup.
2. Mix white flour, curd, ghee (fat), vanilla and water and make into soft dough.
3. Take about 3 ½ tablespoonfuls of this dough and make a ball.
4. Flatten the ball to ¼ of an inch thickness.
5. Fry it in deep fat on a medium fire to light brown colour.
6. Put these hot wadas into the syrup.
7. Serve these as tea snacks or desserts.

RASGOOLAS

Ingredients	Quantities
Milk (Cow)	8 lbs. (3.6 kg)
Milk whey	1 cup
Lemon juice	1 teaspoon
Sugar (solid pieces)	¼ cup
White flour	4 teaspoons
Sugar	1 1b. (454 g)

Method

1. On a strong fire put eight tablespoonfuls of sugar with two cups of water.
2. Boil this for ten minutes until the syrup is well cooked, but does not become very thick.
3. On a separate stove, boil four tablespoonfuls of sugar with two cups of water.
4. Boil this on a low fire for fifteen minutes.
5. Prepare chenna (cottage cheese) by boiling milk on a low fire and adding milk whey and lemon juice to the milk.
6. Boil until the cheese or chenna separates from the milk.
7. This should be done in about five minutes.
8. Drain out whey from chenna in a muslin cloth.
9. Let it remain in the cloth until it drips dry.
10. To every cup of chenna, add two teaspoonfuls of white flour.
11. Roll chenna into balls filled with small pieces of sugar lumps.
12. Gradually glide them in the thin syrup on a low fire.
13. When all are added, increase fire to a very high temperature.
14. Heat until foam comes up and then lower the heat.
15. Cook for fifteen to twenty minutes.
16. Transfer the rasgoolas to a heavier syrup.
17. Chill and serve when cold as tea snack or a dessert.

PANTOAS

Ingredients	Quantities
Khoa or condensed milk	1 lb (454 g)
Cottage cheese	1 lb (454 g)
Sugar	2 lbs (907 g)
Corn flour or white flour	2 lbs (907 g)
Lumps of sugar	¼ lb (113 g)
Water	¼ lb (113 g)

Method

1. To make condensed milk, take four lbs of milk and boil it on a medium fire by stirring it constantly.
2. Heat until it has a soft dough like consistency.
3. To this condensed milk add an equal quantity of cottage cheese (paneer).
4. Mix these with corn flour or white flour.
5. Mix well so that the mixture has a soft texture.
6. Take the mixture and roll it on lumps of sugar.
7. Make it into uniform balls and fry these in deep hot fat on a strong fire till the balls become dark brown.
8. Take sugar and add one lb. of water to make it into a syrup.
9. Cooking for ten minutes add fried balls to the syrup while it is still on the fire.
10. Remove immediately after all the balls have been added.
11. Serve after three or four hours of preparation as the balls should absorb some syrup.
12. These should be chilled and served as tea snacks or as a dessert.

SHAKARPARAS

Ingredients	Quantities
White flour	2 lbs (907
Sugar	½ lb. (227 g)
Water	2 cups
Fat	4 cups
Salt	Small pinch

Method

1. Sift flour and salt well.
2. Cut in one cup of fat well with a knife until the flour and the fat has a bread crumb like consis tency.
3. Make this into hard dough by adding right quan tities of water.
4. Roll this dough into half inch thickness and cu it inte squares.
5. Fry to golden brown in ghee or fat over a medium fire.
6. Take 1/2 1b of sugar, add 4 cup of water and boil it to a syrup of soft ball stage.
7. Add fried shakarparas to the syrup and cook by stirring lightly for about two minutes.
8. When these are well coated with sugar, remove and spread on greased pan.
9. Separate the shakaraparas with a fork.
10. Vanilla or any other flavouring agent can be added if a particular flavour is desired.
11. Serve cold as tea snacks.

SHAKARKANDI KA SHAKARPARA

Ingredients	Quantities
Sweet potatoes	1 cup
White flour	1 ½ cups
Butter	½ cup
Milk	1|3 cup
Baking powder	1/4 teaspoonful
Sugar	2 teaspoonfuls
Salt	To taste

Method

1. Boil and mash sweet potatoes.
2. Sift together all the dry ingredients.
3. Add butter into the dry mixture.
4. Mix it well until the dry ingredients give a bread crumb consistency.
5. Add mashed sweet potatoes and milk to form a soft dough.
6. Roll the dough into quarter inch thickness.
7. Cut it into any shapes that you like.
8. Put these pieces in a greased pan and bake them in a moderately hot oven for twenty minutes.
9. These pieces can also be fried to light golden colour in a deep hot fat.
10. Serve these as tea snacks.

SHAHI TUKARAS

Ingredients	Quantities
Bread slices	4 thick
Ghee or fat	4 tablespoonfuls
Cream	8 tablespoonfuls
Almonds (blanched and sliced)	10 whole
Cardamom powder	1 teaspoonful
Sugar	1 cup
Water	1/2 cup
Silver foils	3 large

Method

1. Cut bread slices into uniform cubes.
2. Fry them in deep fat to a golden brown colour.
3. Boil sugar and water for ten minutes.
4. Pour this thick syrup on browned bread cubes.
5. Let these soak for fifteen minutes.
6. Pour cream and garnish it with blanched sliced almonds, cardamom powder and silver foil.
7. Chill and serve it as dessert.

SHRIKHAND

Ingredients	Quantities
Curd or yoghurt	4 cups
Almonds (blanched and sliced)	6
Pistachios (blanched and sliced)	6
Saffron	1|10 teaspoonful
Milk	½ cup
Sugar (ground)	2 ½ cups

Method

1. Dissolve saffron in milk.
2. Squeeze out water from curd till it has a unite consistency.
3. Beat thickened curd and sugar together to a soft consistency.
4. Add saffron and milk mixture.
5. Mix it well with an egg beater.
6. Garnish with almonds and pistachios.
7. Chill before serving.
8. Serve it as a dessert.

ALMOND BARFI

Ingredients	Quantities
Almonds (blanched crushed)	1/2lb. (227 g)
Water	1 cup
Sugar	1 lb (454 g)

Method

1. Boil sugar and water to soft ball stage.
2. Add blanched almonds paste to the syrup.
3. Heat it for about five minutes.
4. Spread this on a greased pan.
5. When cold, cut into small cubes or any other desired shape.
6. Serve as snacks or as a dessert.

CONDENSED MILK BARFI

Ingredients	Quantities
Sweetened condensed milk	2 lbs (907 g)
Butter	2 ozs (57 g)
Almonds (sliced)	1 oz (28 g)
Pistachios (sliced)	1 oz (28 g)

Method

1. Take two lbs. of sweetened condensed milk.
2. Heat it over a low fire until it is light brown in colour.
3. Stir constantly while heating.
4. Butter the pan evenly and pour condensed milk over it uniformly.
5. Garnish with sliced almonds and pistachios.
6. When it gets cold, cut it into equal size squares or any other shape desired.
7. Serve as a snack or as a dessert.