Ghooghra (karanji)

Ingredients :
- 1 cup plain flour (maida)
- water to knead
- Ghee for deep fry
For filling:
- 1/2 Suji (Ravo)
- 1/2 cup khoya
- 2 tsp ghee
- 1 tsp. cardamom powder
- 1 tbsp. crushed Dryfruits
- 1/4 cup sugar ground
- 10 to 15 raisins

Method :
For filling :
- Roast suji (Ravo) and khoya with ghee till light pink by stirring continuously over low heat.
- Add sugar, cardamom powder, Dryfruits and raisins.
- Check for sweetness.

For cover:
- Mix flour and 1 tsp ghee well. Add enough water to make soft pliable dough and Keep aside for half an hour.
- Make small (4 ") rounds, not too thin not too thick .
- Place 1 tsp filling in one half of round, Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together .
- Make all in the same way.
- Deep fry in hot ghee on low till light brown on both sides.
- Drain and cool completely before storing.

Tip : You may use a karanji mold for filling them if available.

Mag ni Dal no Sheero (Moong dal halwa)

Ingredients :
- 500 gm Moong dal (Green)
- 500 gm sugar
- 500 gm ghee
- saffron soaked in a little milk
- elaichi powder
- water about 250 ml.
- 2-3 tsp milk

Method :

- Soak the dal for 5-6 hours.
- Wash and remove the skins well.
- Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible.
- Put sugar and water in a pan and put to boil.
- Once sugar dissolve add a few tsp of milk. As the syrup boils the scum will rise. Remove with a strain. Further boil till the syrup become sticky between the fingers. (One thread should fall when poured from a tilted spoon) keep aside.
- Heat the ghee in a heavy kadai (vessel) and add dal. Keep stirring rigorously to avoid burning.
- Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
- Pour the hot syrup, add elaichi and dissolved saffron.
- Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
- Garnish with dryfruits and Serve hot.

Dhoodhi (Bottle gourd) Halwa

Ingredients :
- 1 kg doodhi(Bottle gourd)
- 1 1/2 litre milk
- 400-500 gm sugar
- elaichi powder (cardomon)
- saffron few flakes
- 2 tbsp ghee
- Dry fruits to garnish

Method :

- Peel and grate Dudhi
- Put milk and dudhi in a heavy saucepan. Boil till thick, stir occasionally. Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens. Add ghee, elaichi and saffron. Stir on low heat till the ghee oozes out.
- Garnish with dryfruits and serve hot.

Gulab Jamun

Ingredients :
- 500 gm khoya
- 125 gm plain flour
- 1/4 tsp baking soda
- 1/4 cup milk
- 1/4 tsp cardomom powder
- 1 pinch saffron strands
- 250 gms sugar
- ghee to deep fry

Method :

- Crumble the khoya. Sieve in the flour and soda together.
- Mix in the cardomom powder and crushed saffron.
- Mix well to form a soft dough. Use as much milk as required for kneading.
- Make balls of even size. Makes about 25-30.
- Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown.
- Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
- Repeat for all the balls. When done pour the remaining syrup over the jamoons.
- Serve hot.

To make the syrup :

- Take the sugar in a heavy pan and add water to just cover the sugar.
- Boil and add a tsp of milk to separate the dirt. Strain and boil again.
- The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Fruit Custard

Ingredients
- Apple, Banana, chikoo each 1 cup finely chopped
- ½ cup pomegranate and grapes each
- Chopped dry fruits as you like
- 3 tsp custard powder
- ½ ltr milk
- 100 gm sugar

Method

- Take 1 cup milk and pour custard powder in it.
- Take rest of the milk in pan and boil it.
- Add dry fruits and custard powder poured in milk, cook for 4-5 mins.
- When it becomes little thick add sugar, stir for 1-2 mins.
- Remove from flame and let it cool in room temp.
- Add all fruits in it.
- Garnish with cherry if serving for Party or any occasion.

Gajar Halwa

Ingredients :
- 1 kg carrots
- 1 1/2 litre milk
- 400-500 gm sugar
- elaichi powder (cardomon)
- saffron few flakes
- few drops orange colour (optional)
- 1 tbsp ghee
- Dryfruits to garnish

Method :

- Peel and grate carrots
- Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously till Carrot becomes very soft.
- Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour.
- Stir on low heat till the ghee oozes out.
- Garnish with a chopped almond or pista and serve hot.