Ingredients:

2 Cups all purpose flour

1 Cup vanaspathi ghee

2-3 Cups sugar

2 Cups water

Pinch of baking soda

Oil for deep frying

Sliced pista and almonds

Grated dry coconuts

Recipe to prepare Badhusha :

.    Heat little ghee in a pan.
.    Add pista and almonds.
.    Fry until light golden colour.
.    Pour this ghee into the flour.
.    Add soda and little water.
.    Make soft dough.
.    Cover it with a wet cloth for 15 minutes.
.    Take water and sugar in a saucepan and boil it to make thick syrup.
.    If the syrup becomes thick,
.    Add water and heat it again.
.    Divide the dough and make small sized balls.
.    Flatten slightly and make a hole in the center.
.    Prepare all the badhushas.
.    Heat oil over medium flame.
.    Deep fry the badhushas until golden brown.
.    Put them immediately into the sugar syrup for about 5 to 8 minutes.
.    Place them on a plate.
.    Sprinkle fried nuts and grated dry coconut.
.    Baadusha is ready to serve.

Ingredients:

500 gms Khoya

700 gms Sugar

300 gms Almonds

250 gms Ghee

1 Cup rose water

2 tsp Cardamom powder

1/2 tsp Nutmeg powder

Recipe to prepare Badampaak :

.    Mix sugar and rose water.
.    Boil it.
.    Add khoya to make it smooth.
.    Put blanched almonds and add ghee.
.    Cook over medium flame till the mixture leaves the sides of the pan.
.    Mix cardamom and nutmeg powder.
.    Spread the mixture on it.
.    Keep it for cooling.
.    Cut into squares.
.    Badam Pak is ready.

Ingredients:

1 Cup sesame(Til)

2 tbsp Ghee

3/4 Cup jaggery

1/2 tsp Cardamom powder

Recipe to prepare Sesame Gajak :

.    Heat a pan and roast sesame seeds on low heat.
.    Keep stirring constantly to avoid it from spluttering.
.    Prepare thick syrup of jaggery by boiling it with 2 cup water.
.    Strain this syrup.
.    Take out the roasted sesame from the pan and add it to the syrup.
.    Spread a thin layer of oil on a rolling board.
.    Spread the sesame-jaggery mixture over oil film.
.    Press it to 1 cm thickness.
.    Cool the mixture sufficiently and cut into square pieces.
.    Til Gajak is ready.
.    Keep it in an airtight container.

Ingredients:

2 Cups sooji

1/2 Cup ghee

2 Cups sugar

1/2 Cup coconut powder

10 Raisins

3 Cardamoms

10 Cashew nuts

1 Cup milk

Recipe to prepare Suji Laddu :

.    Heat 2 tsp of ghee.
.    Fry the sooji till it becomes light brown in colour.
.    Allow it to cool.
.    Also fry the cardamoms.
.    Make powder of it.
.    Heat 2 tsp of ghee in a pan and fry the cashew nuts.
.    Add raisins.
.    Make powder from the sugar and rava separately.
.    Mix them.
.    Mix the ingredients and make laddus with the help of little milk.
.    Suji Laddus are ready.

Ingredients:

4 Cups sev (murmala)

1 Cup rose water

1-1/2 Cups sugar

2 Cups mawa

1 tsp Saffron colour

1 tsp Yellow colour

For mawa :

12 tbsp Milk powder

5 tbsp Plain flour

1 tsp Cardamom powder

1 tsp Baking powder

5 tbsp Butter

1/2 Cup milk

1/4 Cup pista (whole)

Oil for frying

Recipe to prepare Sev Burfi :

.    Combine milk powder, cardamom powder, plain flour, baking powder, butter and pista in a bowl.
.    Make dough by gradually adding milk till soft.
.    Boil the sugar with water to form syrup.
.    Add the saffron and yellow colours.
.    Now reduce heat.
.    Soak the Sev in rose water for about 10 seconds to make it soggy and to absorb the smell of rose water.
.    Quickly place the sev and mawa into syrup and stir it.
.    Grease a baking tray and pour the mixture on it.
.    Decorate with silver vark.
.    Cut into any shapes when cool.
.    Sev Barfi is ready to serve.

Ingredients:

1-1/4 Cup gramflour

1-1/4 Cup plain flour

1-1/2 Cup water

2 tbsp Milk

250 gms Ghee

2-1/2 Cups sugar

1/2 tsp Cardamom seeds, crushed coarsely

2 tsp Charmagaz

4 Inches square pieces of thin polyethene sheet

Recipe to prepare Crispy Soanpapdi :

.    Mix gram flour and plain flour properly.
.    Take a heavy saucepan and heat ghee in it.
.    Add flour mixture and roast on low heat until light golden.
.    Cool a little, stirring occasionally.
.    Make syrup of sugar, water and milk.
.    Bring syrup to 2-1/2 thread consistency.
.    Pour it into the flour mixture.
.    Beat properly with a large fork until the mixture forms thread like flakes.
.    Transfer onto a greased surface and roll to 1 inch thickness.
.    Add the charmagaz seeds and cardamom.
.    Push down with palm.
.    Cut into 1 inch squares, when cool.
.    Wrap separately into square pieces of thin polyethene sheet.
.    Store Soan Papri in airtight container.

Ingredients:

200 gms Cottage cheese

1/2 kg Sugar

1/2 tsp Saffron (soaked in milk)

2 tbsp Cashew nuts

2 tbsp Almonds

Yellow colour

2 tbsp Cardamom powder

Recipe to prepare Rajbhog :

.    Mix cashew nuts, almonds, pistachios and cardamom powder.
.    Blend it well in mixie to make a powdered mixture.
.    Add saffron milk and make a paste.
.    Make small balls from this nut paste.
.    Cut cheese into two parts
.    Add saffron and colour to one part and keep the other part white.
.    Make small balls from both the parts.
.    Place a nut ball inside the white cheese balls.
.    Cover this with coloured cheese balls.
.    Prepare sugar syrup.
.    Boil the cheese balls in syrup over medium flame.
.    Cook it for more 20 minutes.
.    Keep it for cooling.
.    Serve with sugar syrup.

Ingredients:

1-1/4 Cup chenna

4 tbsp Refined flour

1/2 tsp Baking powder

1/4 Cup khoya

1kg Sugar

Ghee or oil

1 Litre water

Recipe to prepare Pantuva :

.    Mix together chenna and khoya.
.    Add baking powder and refined flour to it.
.    Add sufficient water and make fine dough.
.    Prepare small balls from the dough.
.    Fry these balls in ghee until they turn brownish.
.    Dissolve the sugar in boiling water and make syrup.
.    Remove the syrup from the flame.
.    Drop the pantuvas in it and keep it for 10-12 hours.
.    Pantuvas are ready.

Ingredients:

3 cups Dry Coconut (shredded)

1 cup Milk

2 cups Sugar

Recipe to prepare Coconut Laddoo :

.    Boil the milk in a pan.
.    When it starts boiling,
.    Add 2 cups shredded coconut and mix well.
.    When the milk gets absorbed in coconut,
.    Add the sugar.
.    Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
.    Remove and make small balls.
.    Take the remaining coconut on a plate.
.    Roll the balls in coconut to make laddus.
.    Coconut Laddoos are ready to serve.

Ingredients:

1/2 kg Soft khoya

2 Cups powdered sugar

1/2 tsp Cardamom powder

1 tsp Semi crushed cardamom seeds

1 tsp Slivered pista

2 tbsp Gulkand (a mixture with rose extract)

6-8 Almonds, slivered

Recipe to prepare Gulkand Peda Recipe :

.    Place a heavy pan on low flame and put gulkand into it.
.    Stir gently and make soft lump.
.    Take off from the flame and leave it aside to cool.
.    Grate khoya with a steel grater.
.    Add powdered sugar and mix it well.
.    Put the mixture in a large & non-sticky pan and heat it on high flame for few minutes.
.    Now heat it on low flame, stirring continuously.
.    Remove from the fire when it turns thick.
.    Add cardamom powder and mix well.
.    Allow to cool the mixture and keep turning occasionally.
.    Take a small portion of this mixture on your palm and flatten it.
.    Place a very small amount of gulkand mixture in the center.
.    Now roll gently so that gulkand gets covered by the mixture and press the roll slightly like a biscuit.
.    Repeat the procedure to make more rolls.
.    Decorate the rolls with slivered pista, almonds and cardamom seeds.
.    Let the rolls cool.
.    Gulkand Peda is ready to serve.