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DIFFRENT TYPE OF PRASHAD 'S KHOYA PEDA RECIPE	Ingredients 1/2 kg Soft white khoya 2-1/2 cups (approx.400gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios	How to make How to make peda: Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. Then on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. The pedas are ready to be served
Badam Ka Halwa	Badam Ka Halwa (Almond Fudge) 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Colour 1 cup Ghee 1 cup Milk	How to make badam halwa: Leave the almonds in hot water for 1 hour. Remove the outer skin and grind to a paste with the milk. Make sugar syrup and boil till it reaches a one string consistency. Add the badam paste and cook till it thickens. Add the kesar colour. Add ghee little by little stirring continuously on low heat
Besan Laddo	Ingredients of besan laddoo : 2 cups gram flour (besan) 11/2 cup sugar (grinded) 1 cup ghee 1 tsp each almonds, pistachios, cashew nuts (chopped)	Preparation of besan ke ladoo: In a kadhai mix gram flour and ghee over a low heat. Keep constantly stirring to avoid lumps. When it releases an appetizing smell, it is ready. Remove from the heat and allow it to cool. Add sugar and nuts to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Laddoo are ready to be served.
Boondi Ka Laddoo	Ingredients: 1 cup Besan 1 pinch Kesari 1 pinch Cardamom powder 1 tbsp Rice flour 1 pinch Baking Powder 1 tbsp Melon seeds 1 tbsp Broken Cashew nut 2 cups Oil Sugar 1 cup Water	How to make boondi laddu: Mix the flour, rice flour, baking powder and colour. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency. Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes
Channa Dal Payasam	Ingredients: 1/2 cup Split Bengal Gram (Chana Dal) 1 cup grated Coconut (Khopra/Narial) 4 tblsp Clarified Butter (Ghee) 1 cup Jaggery 5 crushed Cardamoms 2 tblsp chopped Coconut (Khopra/Narial) 5 Cashewnut (Kaju)	How to make channa dal payasam: Wash and soak the gram. Melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside. In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside. Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer. Boil the gram in a sauteuse with just sufficient water to cook the gram. When the gram is cooked add the jaggery and the coconut milk. Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency). Add the remaining ghee and the cardamoms. mix thoroughly. Serve garnished with the fried coconut pieces and the cashew nuts.
Coconut Burfi	Ingredients: 225 gms Khoya 225 gms coconut (dry and ground) 1 tsp cardamom seeds (ground) 1 tbsp ghee 2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated) 1/2 tsp pistachios (grated)	How to make coconut burfi: Mix khoya and coconut and fry them lightly with ghee on a low heat. Add cardamom and mix well. Prepare one-string syrup by dissolving sugar in the water. Now stir the coconut mixture into the syrup. Grease the plate and spread the grated nuts on it. Spread the prepared evenly over the plate and allow it to cool. Now with the knife, cut it into desired shapes. Turn them over so that nuts covered part appears on the top. Nariyal ki burfi is ready to be served
Gajjar Ka Halwa	Ingredients for carrot halva: 1 kg Carrots 1 litre Milk 1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raisins 2 tablespoons Almonds 2 tablespoons Pistachios 450 grams Sugar	Preparation of carrot halwa : Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature
Gulab Jamun	Ingredients: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying	How to make gulab jamun: Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. Sugar Syrup The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Jalebi	Ingredients: 2 cups All purpose flour (maida) 11/2 tbsp fine grained semolina or rice flour 1/4th tsp baking powder 2 tbsp curd (plain yogurt) 11/4th cups warm water 1/2 tsp saffron threads, slowly dry-roasted and powdered 3 cups sugar 22/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp kewra water or rose water Ghee or vegetable oil for frying	How to make jalebi: Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot.
Kheer	Ingredients 1/4th cup long grain rice (washed and drained) 4-5 cups milk 2-3 cardamom seeds (crushed) 2 tbsp almonds (blanched silvered) A pinch of saffron threads, soaked in a little hot milk 1 tbsp skinned pistachio nuts (chopped) 1 tbsp raisins (optional) 2-3 tbsp sugar or as desired	How to make kheer: Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove the rice kheer from heat and serve either warm or chilled
Malpua	Ingredients: 1 litre Milk 1/4 cup Maida 1/4 cup Suji Ghee Water	How to make malpua: Boil the milk till it reduces to 1/2 its quantity. Roast the rava till light brown. Add to the milk along with maida. There should be no lumps. It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.
Seviya Kheer	Ingredients: 2 cups Badam 1cup Seviya (Vermicelli) broken into 4 cm bits 5 cups milk 1/2 cup sugar 1/3 cup almonds (sliced) 1/4 cup unsalted blanched pistachio, silvered 1/2 tbsp rose water Silver or gold papper (varak)	Preparation of semiya: Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil. Cook for about 20 minutes or until the milk is slightly thickened. Cool to room temperature, add rose water and chill thoroughly. Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).
Milk Burfi	Ingredients: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq)	How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Then hang it up in a muslin cloth to drain for 3 hours. The milk solids are turned into cheese now. Kneed this well with the milk powder and sugar. Heat the ghee in a heavy pan and add the cheese mixture. Stir-Fry over very low heat until the ghee separates. Remove form the heat and mix in the cardamom powder. Allow to cool slightly. Knead again to blend. Pat into a flat cake and cool completely. Cut into squares and decorate with silver foil.

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