Kanik Dinkache Ladoo

Ingredients
• Whole wheat flour (atta) 2 cups
• Gum resin (gond) 1/2 cup
• Ghee 1 cup
• Powdered sugar 1 cup
• Almonds,coarsely ground 8-10
Method
Heat ghee in a kadai, add gum resin and fry till they puff up and get lightly coloured. Drain on absorbent paper and set aside. Add whole wheat flour to the ghee remaining in the kadai and sauté on medium heat for eight to ten minutes or until golden brown. Set aside. Add gum resin, powdered sugar and almonds to the wheat flour and mix well. Roll into ladoos. Cool and store in airtight container.

Badam Burfi

Ingredients
• Almonds,powdered 1 cup
• Ghee 4 tablespoons
• Milk 1/2 cup
• Sugar 1 cup
• Khoya/mawa,grated 1 cup
• Green cardamom powder 1/4 teaspoon
• Silver warq,optional 2 sheets
Method
Heat ghee in a pan, add the almonds and sauté till it turns brown in colour taking care it does not burn. Add milk and stir till all the milk is absorbed completely. Add sugar and cook till sugar is completely dissolved. Mix in khoya and blend well. Add cardamom powder. Grease an aluminum tray and spread the mixture evenly. Allow it to cool completely. Cut into squares and serve.

Badam Puri

Ingredients
• Refined flour (maida) 1 cup
• Almond paste 1/4 cup
• Rice flour 1/2 cup
• Milk as required
• Saffron (kesar) a few strands
• Green cardamom powder 1/2 teaspoon
• Sugar 1 1/2 cup
• Ghee 4 tablespoons + to deep fry
Method
Sift maida and place in a bowl. Combine with rice flour and almond paste and knead into a stiff dough using milk. Cover with a damp muslin cloth and allow to rest for twenty minutes. Divide into fifteen equal portions. Heat half-cup water in a pan and add saffron, cardamom powder and sugar. Cook on low heat to make a one-string sugar syrup. Keep syrup warm. Make small balls of the dough and roll out each ball into a small round puri. Apply a little ghee on each puri and stack one on the top of other using three puris in each stack. Roll up into and slice each roll into four pieces. Roll out each into a small puri. Heat sufficient ghee in a kadai and deep fry puris on medium heat till golden brown. Immediately soak puris one by one in sugar syrup. Allow to soak for ten minutes. Remove and serve immediately.

Athirasam

Ingredients
• Rice 3/4 cup
• Rice flour 1/2 cup
• Green cardamom powder 1 teaspoon
• Jaggery (gur),grated 3/4 cup
• Oil to shallow fry
Method
Soak the rice in two cups of water for about two hours. Drain well and spread out on a clean dry cotton cloth in an airy place for twenty minutes. Grind the dried rice to a smooth powder. Add the rice flour and green cardamom powder, mix and set aside. Boil the jaggery in half a cup of water. Test the consistency of the syrup by dropping a few drops in a cup of cold water. It should be soft and sticky but should not melt in water. Remove from heat and set aside to cool. Pour this syrup little by little into the rice flour and knead into a soft malleable dough. Divide the dough into twelve equal balls. Flatten them to a thick disc-like shape on a greased banana leaf. Heat sufficient oil in a shallow pan and slowly slide the flattened discs into the hot oil. Fry on low heat till both sides turn a dark golden brown. Remove when crisp and drain excess oil by pressing with a spatula. Transfer them on absorbent paper. Serve hot.

Gond Ka Laddoo

Ingredients
• Edible gum crystals (gond),broken 100 grams
• Ghee 100 grams
• Almonds,coarsely powdered 50 grams
• Dried dates (chuhare),coarsely powdered 50 grams
• Dry coconut (khopra),grated 2 tablespoons
• Poppy seeds (khuskhus/posto) 1 tablespoon
• Nutmeg powder 1/4 teaspoon
• Jaggery (gur) 150 grams
Method
Heat ghee in a kadai and fry the gum pieces till they fluff up like popcorn. Cool and crush to a coarse powder. Dry roast almonds, dates, coconut and poppy seeds till fragrant and mix them with gum powder. Add nutmeg powder and mix. Melt jaggery and cook to make a syrup of one-string consistency. Add the syrup to the above mixture and mix everything well. Immediately roll into laddoos, cool completely and store.

Aloo Ka Halwa

Ingredients
• Potatoes,boiled , peeled and grated 6 medium
• Ghee 1/2 cup
• Milk 1 cup
• Powdered sugar 1 1/2 cups
• Green cardamom powder 1 teaspoon
• Mixed nuts,chopped 1/2 cup
Method
Heat ghee in a heavy bottomed pan. Add grated potatoes and sauté well. The more you sauté the better the halwa tastes. Stir continuously as it tends to stick to the bottom a little. Add milk and powdered sugar and mix well. Cook till the sugar dissolves completely and the halwa starts leaving ghee. Add green cardamom powder and nuts and mix well. Serve warm.

Suji Kheer

Ingredients
• Semolina (rawa/suji) 1/2 cup
• Skimmed milk 7 1/2 cups
• Saffron (kesar) 7-8 strands
• Sugar 1/2 cup
• Sunflower seeds (charoli/chironji) 2 tablespoons
• Almonds,blanched, peeled and slivered 20
Method
Take rawa in a thick-bottomed pan. Roast on low heat for fifteen minutes or till light brown. Soak saffron in one tablespoon of milk. Bring remaining milk to a boil and simmer on medium heat till it is reduced to one litre. Add reduced milk to rawa, stirring continuously to prevent lumps. Cook on high heat till it comes to a boil. Add sugar and simmer for two to three minutes. Add saffron and stir well. Garnish with sunflower seeds and almond slivers and serve hot or cold.