Kurmura ladoos

Ingredients:

1/2 Cup roasted peanuts
1/2 lb Puffed rice
1/2 lb Jaggery
1/2 Cup dry coconut flakes
Few cardamoms

Method;

Take jaggery and water in a cooking pan. Boil till thick syrup is formed. To check the consistency, add few drops of the syrup into water. It should solidify immediately.Now add roasted peanuts, rice, cardamom powder and dry coconut flakes. Stir the ingredients. Allow the mixture to cool for few minutes.Smear your palms with little ghee.Roll out balls from the mixture.

Kesari sweet curd

Ingredients:

2-1/2 cups Skim Milk
2 tsp Skim Milk Powder
1-1/2 tsp Fresh Curds
4 tsp Sugar
2 pinches Cardamom Powder
2 pinches Saffron

Method;

In a mixing bowl, mix skim milk powder to the milk powder and mix well. Heat the milk until lukewarm and add the curds, sugar and cardamom powder.Warm the saffron, add 2 teaspoons of the milk mixture and stir until the saffron dissolves. Add the dissolved saffron to the milk and put to set in a closed cupboard. When set, place in the refrigerator and serve chilled.

Choco coconut modak

Ingredients:

1 cup Chocolate Chips
3 cups Desiccated Coconut
1 cup Condensed Milk
8-10 Walnuts (finely chopped)
Silver Warq as required (cut into half inch squares)

Method;

In a big bowl, take chocolate chips, desiccated coconut, condensed milk and walnuts and mix well.Divide into little portions and press them in modak mould. Wrap the modaks with silver warq and refrigerate till set.Serve.

Badam besan ke ladoo

Ingredients:

20-25 Almonds (crushed)
4 cups Gram Flour (Besan)
2 cups Powdered Sugar
2 cups Ghee
1/2 tsp Green Cardamom Powder

Method;

In a wok (kadhai) heat ghee and add green cardamom powder to it.Add gram flour and roast it for at least 10 minutes till it gives out a nice aroma Shift the roasted gram flour into a bowl and add crushed almonds to it and mix well and allow it to cool.Add sugar to it and mix well.Take the mixture and roll out ladoos. Cool and serve, garnished with almond slices.

Almond and apple halwa

Ingredients:

4 Apples (grated)
1 cup Almonds
2 Green Cardamoms
2 inch stick Cinnamon
1 cup Milk Powder
3/4 cup Sugar
1/4 cup Pure Ghee

Method;

Parboil the almonds and blend to make a paste.Heat oil or ghee in a thick bottom pan and add grated apples and sugar to it and cook stirring till the texture begins to change.It is essential to add sugar along with the apples, so that the apples do not get completely mashed.Add cinnamon sticks and whole green cardamom and stir it well. Add the almond paste and stir cook on high heat for 2-3 min. Reduce the flame and add milk powder. Stir and cook on low heat till you get halwa consistency. Serve hot at room temperature.

Badam til ki chikkiAlmond and sesame chikki)

Ingredients:

1/3 cup grated Gur (jaggery)
1/2 cup thinly-sliced Badam (almond)
1/4 cup Til (sesame seeds)
11/2 tsp Ghee

Method;

Take a tawa and heat it.Put the sesame seeds and roast them till they turn brown. Keep them aside and allow them to cool.Now put the sliced almonds in the tawa and roast them. Keep them separately.Take a separate pan or kadhai and heat the ghee in it. Add jaggery to the melted ghee and keep stirring till it melts and caramelizes. Now remove the melted jaggery from the flame and immediately add the roasted almonds and sesame seeds.Keep stirring so that the almond and sesame seeds properly get mixed with the jaggery.Now take a thali(plate) and grease it with 1/2 teaspoon ghee. Put the already prepared jaggery and til mixture on the thali and spread it evenly. Allow the mixture to cool and then cut it into square shapes. Store the yummy Almond Til Chikkis in an airtight jar. Note u can use sugar in place of jaggery

Badam (almond) ka sheera

Ingredients:

1-1/2 cup Almonds (soaked overnight)
3 cups Hot Milk
250 gms Ghee
1/2 cup Sugar

Method;

Peel off the almonds and wash.Grind to make fine paste.Fry the paste in ghee. The paste should become light brown.Gradually pour warm milk and stir. When the mixture becomes thick, add sugar and cook again.Keep stirring till ghee gets separated.Almond Seera is ready to serve. Note;u can do this sheera without peeling off the almond also and no need to soak overnight for this.