Sweets650. Banana Halwa651. Bombai halwa652. Barlie halwa653. Maida Halwa654.Mara-sebina halva655. Bottle gourd halwa (Sorekayi)656. Rice halwa657. Badami burfi658. Cashew burfi 659. Paneer burfi660. Sesame (Ellu) Burfi661. Bournvita burfi662. Rasagulla burfi663. Apple burfi665. Carrot laddu666. Triveni laddu 667. Masala undegalu668. Halu undegalu669. Kashi ladu670. Rice laddu671. Green gram laddu672. Badam Gol673. Green sweet chops 674. Lemon cake 675. Milk bread cream676. Fenori 678. Suruli holige679. Chacolate 680. Milk chocolate681. Sihi bille682. Pumpkin garige683. Kandarpa684. Kadubu685. Paneer sihi686. Sihi suruligalu687. Sihi Suruligali – type 2688. Milk cake689. Sihi kodubale690. Sihi-sihi khova691. Chandra har692. Godi hittina kajjaya

693. Rice – Roll with cream694. Rice jelly695. Surnoli696. Simply delicious697. Sweet chunks698. Khanoli talai699. Raj Bog700. Kala Jamun701. Pista Sandesh702. Malai Sandwich703. Larang Latika704. Mishti Singara705. Rasgulla706. Balu shahi707. Rasmalai708. Kesar pista roll709. Kheer Malai Chandrakala

650. Banana HalwaMaida – 1 CupMilk – ¾ CupSugar – 1 cupBanana – 1 (Riped)Khova – 200 gm (Sugarless)Ghee – ½ cupFried cashew nut – 1 tbspMethod: - Boil the milk. Add sugar and stir well. Then add maida, mashed banana, khova, ghee, and cashew nut and mix well and stir well.Once this starts leaving the vessel pour that on a greased tray. Cool it and cut it into pieces.

651. Bombai halwaRava – 1 CupSabbakki – ¼ cupSugar – 1 cupGhee – ½ cupMethod: -Soak rava and sabbakki for 4 hours separately. Then grind both of them together to a fine paste. Melt the sugar in little water and make the syrup Then add the ground dough and stir well with ghee. Keep stirring constantly. Once it starts leaving the vessel pour it to a greased plate and cut it into the required shape.

652. Barlie halwaBarli – ½ kgSugar – ½ kgMilk – ½ litCashew – 10 gmRaisin – 5 gmElaichi – 5Ghee or Dalda as requiredMethod: - Grind barlie to fine powder (By sieving). Boil milk and sugar in a vessel. Once the sugar melts add barlie powder (Mix barlie powder in water and then add little by little) Stir well. Add 2 sp ghee or dalda and stir well. Add elaichi powder. Pour this on to greased plate, cool it and cut it to the required shape

653. Maida HalwaMaida – 1 glassSugar – 3 glassesMilk – 1 ½ glassKesar, elaichi and cashew pieces.Method: - Mix maida and wate and knead it to thicker consistency. Keep it covered for 3 hours. Then add 3 glass water and mix and keep it aside for 2 hours. Pour the thinner liquid layer collected on top layer. Add 1 ½ glass milk to the left over maida (Thicker consistency collected at the bottom of the container) Boil sugar with water for 2-3 minutes. Then add the maida – milk mixture and stir. Add ghee little by little and sauté for 30 minutes. Once ghee starts leaving the vessel add

cashew pieces, kesar and elaichi and sauté for some more time. Pour this over the greased plate and cut it to the required shape after it is cooled.

654.Mara-sebina halvaMarasebu – 500 gmSugar – 250 gmDecicated coconut – 1Elaichi powderPowdered sugar – 4 spoonCherry to garnishMethod: - Peel and grate the marasebu. Prepare sugar syrup. Cook grated apple in this till the water evaporates. Add elaichi powder and ½ the portion of coconut and make round balls. Roll this in coconut and decorate with cherry. Keep it in the fridge for 2-3 hours and serve.

655. Bottle gourd halwa (Sorekayi)Bottle gourd – ½ kg (grated)SugarMilk – ½ cupElaichi – 4-5Ghee – 1 spoonMethod: - Fry the grated pumpkin and cook with milk. Add sugar (1Pumpkin : 3/4 sugar) and fry. Then add elaichi powder. Raisin and cashew can be added.

656. Rice halwaRice flour – 1 cupGhee/oil – ¾ cupSugar – 1 cupMilk powder – ½ cupGreen elaichi powder ½ tspRaisins and nutsHeat ghee and fry rice flour. Add 4 cups of water, sugar and elaichi powder. Keep stirring till it is to halwa consistency and add milk powder and mix well. Decorate with nuts and serve.

657. Badami burfiBadami – 10Cashew – 10Coconut – 1 small cupGhee – 1 tbspMilk – 1 cupSugar – 1 cupElaichi – 4Badam essence – 2 dropsMethod: - Soak cashew and badam in little milk. Peel the skin of badami and ground this with coconut finely.

Take sugar and milk (equal to the amount of the ground paste) and heat. Add the ground paste Once the sugar melts and stir well. Pour this on to a greased plate and cut it to the required shape after 15-20 minutes.

658. Cashew burfi Cashew – ¼ kgMilk – ½ litSugar – ½ kgGhee – 200 gmMethod: - Soak cashews in Luke-warm water for 10 minutes, Then remove it from water and ground that to a fine paste. Add sugar and heat this on a thick bottomed vessel on medium flame. Add ghee once it is thickened. Once the mixture turns to golden brown pour this on to greased plate. Cool it and cut this to required shape.

659. Paneer burfiPaneer – 250 gmSugar – 250 gmCahew – 25 gmOil for fryingMethod: - Cut paneer into ½” rectangle slices and deep fry this in oil. Prepare sugar syrup by adding required amount of water. Soak this paneer slices and take it out. Decorate with cashew and serve.

660. Sesame (Ellu) BurfiSesame – ¼ kg (Fried and powdered)Fried gram – ¼ kg (Powdered)Jaggery – ¼ kgCoconut – 1 cup (dry, grated)Ground nut – ¼ cup (Fried and powdered)Poppy seeds, elaichi powderMethod: - Prepare jaggery syrup and add sesame, fried gram powder. Pour this on to a greased plate and decorate with poppy seeds, ground nut powder and elachi. Cut this to required shape.

661. Bournvita burfiKhova _ 500gmSugar _ 750gmGhee – ½ kgBournvita 75gmsMethod :- Make sugar syrup. Once it thickens add Bournvita, Khova and ghee and fry. Keep adding little ghee and fry that. Once the ghee starts leaving the vessel pour it to a greased plate. Cut to required shape once it is cooled.

662. Rasagulla burfiRasagulla – 5-6Khova – 100 gmMilk – 1 cupBadami – 10-12Grated coconut – ½ cupStrawberry colour – 2-3 dropsKedage essence – 4-5 dropsMethod: - Cool the rasagullas in fridge. Then cut that into half. Mash khova and cook this in the hot milk. Once it thickens add coconut, chopped badami and 1 spoon ground badami. Remove from fire and cool. Add both essence. Keep this over rasagulla. Garnish with coconut and allow it to set in fridge and serve.

663. Apple burfiApple – 500 gm (peeled and Grated)Khova – 250 gmSugar – 230 gmKedige essence and elaichi powder – 1 spoon eachBadami – 25 gmRaisin – 20Ghee – 2 tbspSilver sheet – 2-3Method: - Heat 1 big spoon of ghee and fry the grated apple on low flame. Heat 1 big spoon in another pan and fry khova till it is browned. Mix both and add badam, raisin and keep it aside.Prepare sugar syrup and add apple-khova mixture and mix well. Remove from fire. Add essence and elaich powder. Pour this on greased plate and decorate with raisin, badam and silver sheet and cut it to the required shape.

664. Pineapple BurfiPineapple – 1 smallChiroti rawa – 2 cupCoconut – 2 cupDalda – 2 cupSugar – 3 cupMethod: Take out the juice of pineapple. Boil sugar, juice, rawa, coconut and dalda and mix well and keep stirring till it thickens. Pour on the greased plate and cut it to the required shape.

665. Carrot ladduCarrot – ¼ kg (Grated)Chiroti rava – 1 cupCoconut – 1 cup (grated)Sugar – 1 cupGhee – 2 tbspCashew pieces – 1 tbspElaichi powder – ¼ tsp

Method: - Heat gheen in a pan and fry the cashew and keep it aside. Fry rava and coconut also and keep it aside. Fry carrot till the water evaporates on a medium flame. Then add fried rava, coconut, sugar and mix well. Stir this till it thickens. Add elaichi powder and cashew and mix well. And make laddus out of it. (When it is hot only)

666. Triveni laddu Wheat flour – 4 cupsBasan – 1 cupRagi hurihittu – 1 cupElaichi powder – ½ tspSugar - 2 ½ cups (Powdered)Raisins and cashew – littleMethod: - Fry wheat flour, besan, raisins, and cashew separately in little ghee and keep it aside. Heat ghee in a pan and mix all the ingredients and sauté. Then prepare the laddus.

Chettinadu dishes667. Masala undegaluRice – 1 ½ kgUrad dal – 1 ¼ kgOnion – 2 small (Chopped finely)Green chilies – 3 (Chopped finely)Mustard – 1 tspOil – ¼ kgCoriander – 1 bunchCoconut – 1 cup (Grated)Salt to tasteMethod: - Soak dal and rice for 3-4 hours. Grind that to paste without adding more water. Heat oil in a pan and add mustard, chilies and onion. Then add coriander and coconut and sauté. Add this to the ground paste and mix well. Then add salt. Make small balls and deep fry in oil.

668. Halu undegaluRice – 1 ½ kgUrad dal – 1 ¼ kgSugar – 100 gmMilk Oil for fryingMethod: - Soak dal and rice for 3-4 hours. Grind that to paste without adding more water. Make small balls and deep fry in oil. Boil milk with little water and add sugar. Then add the fried balls to this and take it out after 2-3 minutes. It should not be soaked too much. Just before serving it has to be soaked)

669. Kashi laduMilk – 1 litreCoconut – big (Grate)Sugar – 1 cupElaichi, cashew, raisinMethod: - Heat milk, coconut in a deep shallow vessel. Once it starts thickening add sugar and stir well. The consistency should be such that laddu can be made. Remove from fire let it cool. Add elaich and make round balls. Decorate with cashew and raisin.

670. Rice ladduRice – 2 cupGhee – 1 tbspElaichi – 4 (Powdered)Milk – ½ cupKhoya – 50 gmDesiccated coconut – ½ cupBadam pieces – 6Cashew – 6Sugar – 1 ½ cup (Powdered)Fruit jam to garnishMethod: Roast the rice and grind it to powder. Heat ghee in a pan and fry rice flour. Fry for 5-6 minutes, add powdered sugar, khoya, milk, elaichi powder and mix well. Make small balls and roll that in desiccated coconut and garnish with cashew and badam and serve

671. Green gram ladduGreen gram – 1 kg (Fried and powdered)Sugar – 1 ½ kg (Powdered)Ghee – 250 gmElaichi powder – 1 tspRaisin and cashew – 10 gms eachMethod: Heat ghee in a kadai and add green gram powder and fry till golden brown. Turn off the flame. Add sugar powder, elaichi powder, fried cahew and raisin and mix well. Cool it and prepare laddu and serve.

672. Badam GolBadam – 100gm (Soaked)Sugar – 250 gmKhova – 200 gmMethod: - Grind the soaked badam in 100 gm sugar. Make small balls and keep it aside.Mix khova and 150 gm sugar and cook. Once it thickens remove from fire and cool it. Then roll that and put the badam balls inside and cover it. Make all of them in similar way. Decorate with silver film and pista and cherry

673. Green sweet chops Green peas – 500 gmKhova – 150 gmSugar – 200 gmGreen grapes – 25 gmGhee – 2 spElaichi powder – littleMethod: - Heat little ghee in a pan and fry the green peas. Then cook this with water in a cooker. Mash that well to paste. Mix 150 gm sugar, elachi powder, khova to this and make big balls. Prepare the sugar syrup with 50 gm sugar. Cut the green grapes in the center and add this to the sugar syrup. Put this grapes in the centre of the peas ball and cover. Decorate with silver film and serve.

674. Lemon cake Maida – 2 glassesSugar – 2 glassesMilk – 1 glassGhee or dalda – 1 glassKesar or lemon colour Lime – 5Cashew – 10Raisins – littleElaichi powder – 1 pinchLemon essence – 4 dropsMethod: - Fry maida in a little ghee. Cool this and add milk and mix well so that the crumps are not formed.Cut lime into small pieces. Cook this in 2 sp ghee. Grind that to a paste.Prepare the sugar syrup on a thick bottomed vessel and add maida and stir well once its starts boiling add the lime paste and mix well. Add ghee or dalda (little by little). Add 4 drops of lime/kesar colour, vanilla/lime essence, elaichi powder an mix well. Finally add raisins and cashew. Pour it on to a greased plate and cut it to the required shape once it is cooled.

675. Milk bread creamBread – 1 poundSugar – 2 cupGhee/dalda – 150 gmRaisins – 25Cashew pieces – 25Milk – 1 ½ litElaichi – 12Ground nut – 100 gm (Fried & powdered)Water – 2 cupMethod: - Heat ghee in a pan and fry the bread pieces and put this in the milk. Let it soak completely. Take it out and keep it in a separate vessel. Prepare the sugar syrup and add the soaked bread and mix well. Then add ground nut powder and elaichi powder. Pour this on a greased plate and decorate with cashews and raisins and cut it to the required shape. It can be served either hot or cold.

676. Fenori Maida – 2 glassSugar – 2 glassGhee – 6tbspRice flour – 3 tbspVanilla essence Oil to fryMethod: - Add 2 spoons ghee to maida and mix well. Sprinkle little water and knead well. After 10 minutes make 18 balls out of it and keep it aside. Mix rice flour and ghee and mix well and keep it aside.Roll small chapatis out of maida balls. Spread the rice flour and ghee over that and place one more chapati. Like this put 5 chapaties and roll it. Then cut that into pieces. Roll that into small thick poories and deep fry it. It looks likes chiroti once it is fried.Prepare sugar syrup and put this fenoties. It will be very crispy (If the consistency is not proper it will become soft)

677. Maal PooriMaida – ¾ CupWheat flour – ¾ cupChiroti rawa – 1 tbspSugar – 1 ¾ cupElaichi, kesar Oil for fryingMethod: - Melt the sugar in little water. TO this add maida and wheat flour and mix to dosa consistency. Leave it for 1 hour. Then add rawa, kesar and elaichi.Heat a non-stick pan and pour this dough to the size of a poori. Bake both the sides. Serve hot.

678. Suruli holigeChiroti rawa – ½ cupMaida – ½ cupGhee – 1 spoonSalt – 1 pinchMilk – ¾ cupSugar – 1 cup (powdered)Elaichi, Poppy seeds (fried and powdered) – 2 tbsp each to mix togetherMethod: - Mix rawa, maida, ghee and salt together with milk and keep it aside for 2 hours. Edannu kallinalli kuttabeku. Make small lime sized balls and roll that as thin as possible and bake this on tawa. Put powdered sugar in the middle and fold this. Press this with cloth and remove from fire. Serve with ghee.

679. Chacolate Maida – 1 cupCoco powder 1 cupMilk powder – 1 ½ cupButter – 1 cupSugar – 2 ½ cupWater – ¾ cup

Method:- Mix sugar with water and prepare sugar syrup. Remove from fire. Add butter and mix well. Mix maida, coco,and milk powder separately and mix this with sugar syrup and butter. Pour this on a greased plate and cut it to the required shape and allow it to cool.

680. Milk chocolateMilk – 2 cupSugar – 2 cupCurd – 2 cupElaichi Coconut littleMethod:- Mix all the above ingredients and keep it on fire. Cook for 1 hour. Water will evaporate. Once it starts becoming thicker, pour this on a greased plate and cut it to the required shape. Bournvita powder can be added to this to get the extra taste.

681. Sihi billeWheat – ½ kgJaggery - ¼ kgGhee – 2 spoonDecicated coconut powder – 2 spoonPoppy seeds – 1 spoonElaichi – 4-5Method:- Fry wheat and grind this to powder. Add ½ glass water to jaggery and allow it to boil. Add ghee, poppy seeds and fried wheat flour and mix well. Once it starts becoming thicker, pour this on a greased plate and cut it to the required shape.

682. Pumpkin garigePumpkin – ½ kg (Grated)Jaggery – ½ kgWheat flour – little.Elaichi powder, fried poppy seeds powder – littleOil for fryingMethod: - Cook grated pumpkin with jaggery. Cook till the water evaporates. Remove from fire and allow it to cool. Then add wheat flour to this and mix well. Add poppy seeds powder, elaichi powder and knead well. Make small balls out of it and pat his to wada shape and deep fry in oil and serve. Serve with ghee.

683. KandarpaRice – 1 ½ kgBoiled rice – 1 ½ kgFenugreek seeds – 1 tbsp (Methi)Urad dal – 2 tbspCoconut grated – 1 small cupJaggery – 1 kgMethod: - Soak rice and methi separately for 3-4 hours. Then grind that with jaggery, coconut to a fine paste (with very less water) Deep fry this in oil and serve.

684. KadubuRice – 1 kgCucumber – ½ kgUrad dal – 3 spoonSalt to tasteGreen chilies – 4 (chopped)Method: - Soak rice and dal separately for 2 hours. Grind Cut the cucumber and keep it aside.

685. Paneer sihiGreen gram dal flour – 1 cupNesan – 1 cupGhee – 1 cupPowdered Sugar – 1 ½ cupKhova – 50 gmKesar, elaichi, cahew, badamPaneer – 300 gmSilver paperMethod: - Fry all the flours. Grate the khova and add this to the flour and mix well. Add sugar, badam, kesar, cahew, and mix well. Remove from fire and make small round balls.Mash paneer with sugar and make small balls. Put this balls inside the khova balls and cover it. Decorate with silver paper and serve.

686. Sihi suruligalu (Type 1) Raw ground nut – 1 cupKhova – 1 cupMari biscuit powder – 1 cupPowdered Sugar – 1 cupMixed dry fruits – 4 tspGhee – 2 spoonPaneer 1 cupMethod: - Grind raw groundnuts to fine paste. Fry khova in a pan and keep it aside. Fry the groundnut paste and mix this with khova. Fry the biscuit powder lightly and keep it aside. Mix all this together with powdered sugar and mix well. Keep this in the fridge for 1 hour.Add 2 spoon powdered sugar, elaichi, dry fruits to paneer and mix well. Keep this in the fridge for 1 hour. Pat the ground nut mixture on hand like wada. Keep 1 spoon of paneer mixture and roll it. Keep this suruli in the fridge and serve.

687. Sihi Suruligali – type 2Paneer – 100 gmMaida – ¼ cupBaking powder – 2 spoonGhee for fryingSyrup – Sugar – 1 cupWater – 1cup

Elaichi powder – ½ spoonMethod: - Mash the paneer. Add maida and baking powder and knead well. It should be soft. Make 15-20 balls and give it to the required shape and deep fry in ghee.Prepare the sugar syrup and add this paneer suruli and serve hot.

688. Milk cakeSugar – 300 gmMilk – 6 litreBadam and pista – 10 gm eachKesar little, elaichi, few drops of rose waterMethod: - Prepare kova out of milk. Add sugar and rose water. Press this in the mould and take it out. Decorate with pista, badam and kesar.

689. Sihi kodubaleMaida – 2 cupLittle gheeOil for fryingFilling – Desiccated coconut ½Badami, Cashew, raisin – 8-10 eachPista – 5-6Cashew – 8-10Powdered sugar – ½ cupCream – 2 spoonMethod: - Add ghee to maida and mix it with water, knead well and keep it aside for 15 minutes.Mix all the ingredients of filling.Make small balls out of maida, keep little filling into this and roll the kodubales and deep fry in oil and serve.

690. Sihi-sihi khovaKhova – 400 gmCashew – 100 gm (fried and powdered)Elaichi powder – ½ spoonPowdered Sugar – 150 gm Filling – Desiccated coconut ½ No.Badami, Cashew, raisin – 8-10 eachPista – 5-6Cashew – 8-10Powdered sugar – ½ cupCream - 2 spoonDecorating – silver sheet – 4, red and green candyMethod: - Mash khova dn fry that on a low flame till it is golden brown. Add sugar and cashew powder and sauté till it thickens. Remove from fire and add elaichi powder.Mix all the ingredients of filling. Make small khova balls and fill this filling. Decorate with silver sheet and candy and serve.

691. Chandra harKova – 200 gm (Plain)Maida – 1 cupSoda – 1 pinchMilk – 1 cupSugar Ghee – 10 tbspClove – 1-2 (Optional)Add milk, kova and sugar (1 cup)in a pan and allow it to boil. Cook till it thickens by stirring continuously.Prepare sugar syrup and keep it aside.Add maida, ghee and soda and mix well. Add little water and knead well. Prepare small poories and fold it into triangle (2 fold as done for chapati) and deep fry in oil. Dip this in the sugar syrup and remove.Serve this with the milk- khova gravy. (Either separately or together in a cup)

692. Godi hittina kajjaya Wheat flour – 1 cupSugar – ¾ cupThick curd – ½ cupElaichi – ½ spGhee to fryMethod :- Add sugar, elaichi to wheat flour and knead well.add curd and knead well. Deep fry the kajjayas in ghee.

693. Rice – Roll with creamRice flour – 1 cupButter – 50 gmGrated cheese – 50 gmCurds – 4 tbspPowdered sugar – ¾ cupBaking powder – ¼ tspFresh cream 100 gmGlaced cherries cut into star shape.Method:- Mix butter and flour. Mix sugar, curd baking powder and beat well and add to the flour and knead well. Divide it into equal portions and roll that into small balls. Roll this into small rectangular poories. Spread grated cheese over this and roll it. Keep this on a greased tray Bake this in the oven. Garnish with cherries and serve

694. Rice jellyRice – 1 cupSugar – 1 cupMilk powder – ½ cupGelatine – 1 tbspCinnamon – 1 small pieceChocolate sauce – Cocoa powder – 2 tbspButter – 1 tbsp

Corn flour – 1 tbspMilk – 1 cupSugar – 1 tbspMethod – wash rice and soak this with cinnamon for 30 minutes. Cook this with 2 cups water. Mash this and add sugar and milk powder and allow it to cool.Soak gelatine in 4 tbsp warm water and add this to the rice. Keep this in the jelly mould and keep it in the fridge. Pour chocolate sauce and decorate with nuts.Sauce – Heat butter in a pan. Mix corn flour in little water and add. Add sugar, milk and keep stirring till it thickens and remove from fire.

695. SurnoliRice – 1 cupCoconut – ½ cupBread – 2 sliceSugar – ½ cupElaichi powder – ¼ tspMixed dry fruit – 1 tbspButter – ½ cup Curd – ½ cupOil for fryingMethod: Soak rice in water for 2 hours. Add curd, bread slice and mix well and leave it for 4 hours. Grind this with coconut and add sugar and salt and leave it overnight. Heat ½ tbsp ghee in a pan and spread this mixture over this and bake. Decorate with dry fruits and serve with butter.

696. Simply deliciousUnsweetened boondi – 1 cupColoured rasgollas – 12Dairy cream – 1 cupChopped almonds, pistas and cashewnuts – ½ cupFresh fruit chunks (Pineapple, papaya) ½ cupVanilla essence – ½ tspSugar to tasteGlazed cherries to garnishMethod:Boil the rasgollas in water, drain and keep aside. Mix the boondi with the chopped dried fruit. Mix gently. Mix the rasgollas with fruit chunks. Whip the cream with a little sugar and the essence. In a serving dish, layer the boondi mixture at the bottom. Top it with fruit and rasgolla mixture. Drizzle the cream on top. Decorate with cherish and chill serving time.

697. Sweet chunksRice Flakes (Medium or thick) - 1 CupJaggery powder - 2 cupsToasted ground nuts - 2 tbsp (Crushed)Toasted cashew bits, kuskus and sesame - 1 tbsp eachCopra gratings - 2 tbspDry date pieces and raisins - 1tbsp each

Cardamom powder and nutmeg powder 1/8 tbsp eachOil for deep fryingMethod: Heat oil. Deep fry a handful of flakes at a time and drain on a paper. Mix with the rest of the ingredients.Make a two string consistency jaggery syrup. Add all the ingredients. Stir well and pour on a greased plate and flatten. Break in to bite size chunks, while it is still warm.

698. Khanoli talai (Thailand)Coconut milk (Thick – 1 ¼ GlassRice flour 2 ½ tbspJaggery to taste Pinch of salt.Add ½ cup coconut milk to the 1 tbsp rice flour and make a fine paste. Mix jaggery and salt to rest of coconut milk and rice flour. Pour this in small bowls and pressure cook for 15 minutes. Pour the rice flour paste over this and cook again for 20 minutes and serve.

699. Raj Bog (For 12 pieces)Paneer – 1 lit Milk, ¼ tsp Citric Acid, 2 tbsp waterFilling – Pistachios - 1 tbsp (Powdered), Cardamom, Saffron – little soaked in milkYellow food colourSyrup – Sugar - 500 gm, 1 ½ lit water, Rose Essence – 2 dropsMethod: Dissolve citric avid in water. Boil milk add this mixture slowly and keep stirring, till the milk curdles. Drain this and allow it cool. Add the yellow colour and knead well. Divide into 12 portions.Mix pistachio, cardamom powder and saffron and make small balls. Fill this mixture in paneer and roll it to give some shape. Mix sugar and water and allow it to boil. Add this rajbog and boil this for 15 minutes in high flame. Add ¼ cup water for every 5 minutes. Take this out and decorate with pistachio and serve.

700. Kala Jamun (12 Kala jamun)Paneer – 125 gmKova – 125 gmCorn-flour – 3 tbspRava – 2 tbspBaking powder – ½ tspCardamomGhee for fryingSyrup - Sugar – ¾ kg, Water-1/2 lit, SafronMethod: Grate the paneer and khova, add flour, rava, baking powder and knead well. Divide into 12 portion. Beat this well and keep cardamom seed inside and give round shape. Deep fry this in ghee. Prepare the sugar syrup and dip kala jamun and leave it for few hours. Garnish with saffron and warm the jamuns a little before serving.

701. Pista Sandesh (10 Pieces)Paneer 500 gmCastor sugar – 50 gmPistachios – 10 wholePistachio powder – 1 tbspGreen food colourMethod: Fry sugar and paneer together in a pan (4-5 minutes). Color of paneer should not change. Grind this without water. Add powdered pistachio and green color and mix well. Divide this in to 10 equal portion and keep pista in the center and cover it, give round shape and serve.

702. Malai SandwichPaneer: 1 ltr milk, ¼ tsp citric acid, 2 tbsp waterSugar syrup: sugar – ½ kg, water – 1 ½ litFilling: Fresh cream – 100 gm, Castor Sugar – 25 gm , Rose essence (Optional)Decoration – Silver varakh – 1 sheetMethod: Prepare paneer, divide it into small portions and shape it into squares. Cover with wet cloth and keep it aside.Prepare the sugar syrup and add paneer squares and cook this for 15 minutes.(Add ing ¼ cup of water every 5 minutes) Allow it to cool.Beat water and sugar and add the essence.Cut the panner square horizontally (2 portions) and spread the filling in between. Decorate with silver varakh and refrigerate. Serve cold.

703. Larang Latika (12 pieces)Covering: Flour – 150 gm Cloves – 12 Baking powder – 1 pinch Oil – 1 tbspSyrup: Sugar – 150gm, Water – ¼ cupFilling: Grated Coconut – ½ cupMilk – ¼ cupSugar – 50gmWater – ¼ cupRava – 1 tbspCardamom powder – ¼ tsp Nutmug powder – 1 pinchOil – 1 tbspFrying – Ghee- 100 gm Method: - Prepare the sugar syrup and keep it aside (Thicker than jamun syrup)Heat oil in a pan and fry rava. Add milk, sugar, coconut and mix well on a low flame. Remove from fire. Add nutmeg and cardamom powder. Divide into 12 equal portions. Sieve the flour and baking powder. Add oil and water and knead well. Divide into 12 equal portions. Roll it into puris. Keep the filling & clove in the centre and fold it. Deep fry in ghee, soak in the sugar syrup for few hours and serve.

704. Mishti SingaraCover – Flour – 100gm, Pinch of salt, oil 1 tsp and waterFilling – Kova – 100gmCastor sugar – 100 gmCashew pieces – 2 tbspGhee for fryingMethod: Sieve salt and flour. Add oil and water and knead well and keep it aside.Fry kova in a heavy bottomed vessel for 3-4 minutes, Color should not change. Add castor sugar and mix well. Remove from fire and add cashew pieces.Roll the dough into puri and cut that to 2 half. Roll the 1 half to make a cone, keep the filling an seal it. Follow the same for all the 12 pieces. Deep fry in ghee till golden brown.

705. RasgullaPaneer – 1 lit Milk, ¼ tsp Citric Acid, 2 tbsp waterSyrup – Sugar - 750 gm, 2 lit water, Rose Essence – 2 dropsMethod: Prepare paneer. Knead lightly. Divide into equal portion and make round balls. Prepare the sugar syrup. Once it starts boiling add rasagullas and cook for 15 minutes by adding ¼ cup water for every 5 minutes. Add the essence and serve.

706. Balu shahiDough: Flour – 200 gm, (Maida)Curds – 100 gmBaking powder – ½ tspPinch of saltGhee – 50gmGhee for Frying Syrup – Sugar – 200 gm, ½ lit waterMethod: Sieve flour, salt and baking powder. Mix ghee and curds together and beat well. Add this to the flour and knead well. Cover this in wet cloth and refrigerate for 1 hour.Prepare the sugar syrup and keep it aside.Divide the dough into 12 portions and make round balls. Press a little and deep fry in ghee. Soak this in the sugar syrup and serve.

707. Rasmalai (12 pieces)Rasagullas 12Milk – 1 litSugar – 100 gmAlmond pieces – 1 tbspPistachio pieces – 1 tbspCardamom powder – ¼ tspSaffron – littleMethod: Boil milk in a heavy bottomed pan. Boil till ¼ portion of the milk evaporates. Ad sugar stir well and remove from fire. Squeeze rasgullas a little and soak this in the milk for 2 hours. Garnish with pista, almond and saffron before serving.

708. Kesar pista rollKova – 250 gmPistachio chopped – 125 gmCashew powdered – 125 gmKallusakkare powder – 200 gmMilk powder – 1 tbspPistachio – 15 (chopped)Cardamom – 4-5 (Powdered)Saffron littleGreen color, Yellow color – few dropsSilver varakh – 2 sheetsMethod:- Fry kova in a heavy bottomed vessel for 5 minutes and remove from fire. Add cardamom, kallu sakkare, milk powder and mix well. Divide into 2 equal portions. Add pistachio powder and green color to one portion and yellow colour and saffron to the other portion and knead well. Take little pista mixture with saffron mixture and roll it into cylinder. Follow the same procedure for the rest. Leave it for ½ hour to dry. Decorate with silver varakh and serve.

709. Kheer Malai Chandrakala (10 pieces)Chandrakala: Flour – 200 gm, pinch of salt, Ghee – 25 gm, silver varak – 2 sheetsFilling: Khova – 150 gmCastor sugar – 75 gmCardamom powder – ½ tspSyrup: Sugar – 200gm, Water ¼ lit, Saffron littleGhee for fryingMethod: Sieve the flour with salt and add ghee and mix well. Add water and knead well, cover with wet cloth and kep it aside.Fry khova in a heavy bottomed vessel for 3 minutes. Add castor sugar, cardamom powder mix well and allow it to cool.Prepare the sugar syrup, add saffron and keep it aside.Prepare puris with the dough and keep the filling in the centre and cover with other puri and seal firmly. Twist the edges to give the shape of chandrakala. Deep fry this in ghee and soak in sugar syrup. Allow it cool and decorate with silver varak and serve.

Kulfi751. Jeely kulfi752. Toffee- candy kulfi753. Besan kulfi754. Vermicelli kulfi755. Rose kulfi756. Coconut kulfi757. Curd kulfi758. Strawberry kulfi falooda759. Custard kulfi 760. Sabbaki kulfi761. Yoghurt and rice pudding762. Rice and macaroni pudding

751. Jeely kulfiMilk – ½ litreSugar ½ cupCornflour – 1 spoonJelly – 1 packetPistachio – 4 spoonElaichi – ½ spoonHoney – 2 spoonMethod: - Boil milk till the quantity is reduced to half. Mix corn flour in lukewarm water and add this to milk. Remove from fire once it thickens. Add sugar, elaichi and mix well. Soak jelly in lukewarm water and keep it in the fridge. Then add milk and jeely to kulfi mould and deep freeze it for 5-6 hours. Decorate with pista and honey before serving.

752. Toffee- candy kulfiMilk – 2 literSugar – 1 cupSour-sweet toffee – ½ cupGreen candy – 2 spoonCream – ½ cupLime juice – ½Honey – 2 spoonMethod: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir and remove from fire. Let it cool for 10-12 minutes. Add toffee, stir, close and leave it for 10 minutes. Add cream and lime juice. Add candy, fill in the kulfi mounld and keep it in the fridge. Apply honey on top. Cut it and serve with cream and honey.

753. Besan kulfiMilk – ½ literBesan, sugar, cream – ½ cup eachElaichi powder – littleBadam pieces for garnishingMethod: - Fry besan in little ghee and allow it to cool. Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir. Add besan after 10 minutes. Remove from fire after 5 minutes. Add elichi powder and mix well. Add cream and fill in the mould and keep it in the fridge. Garnish with badami before serving.(Groundnut kulfi – Fry 50 gms of groundnut and powder it. Add this to the milk)Allo kulfi – Fry 2-3 boiled & mashed potatoes in butter and add this to the milk)

754. Vermicelli kulfiVermicelli – 50 gmMilk – 1 literSugar – 125 gmRose water – 4-5 dropsElaichi powderMethod: - Fry vermicelli in little ghee. Boil milk till the quantity reduces to ½ its original quantity. Add vermicelli and mix well. Add sugar, stir. Add besan after 10

minutes. Add elichi powder and Rose water mix well. Fill in the mould and keep it in the fridge.(Small clay pots can be used for setting the kulfi in the fridge)

755. Rose kulfiRose flowers – 7-8Milk – 1 literSugar – 2 cup Milk powder – 6 spoonsRose water, cream, honey – 4 spoons eachMethod: - Grind the flower and prepare the juice. Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir and remove from fire. Let it cool for 10-12 minutes. Add all other ingredients and blend in mixer. Fill in the mould and keep it in the fridge.

756. Coconut kulfiCoconut – 1 (Grated)Sugar – 3 cupMilk powder, cream – 4 spoons eachCahew, badam, raisin, pista – ½ cup togetherRose water – few dropsMethod: - Grind grated coconut with little water and takeout the milk. Add all the ingredients to the coconut milk and blend in mixer. Boil this till it thickens a bit. Remove from fire and allow it to cool. Fill in the mould and keep it in the fridge. 757. Curd kulfiCurds – ½ literMilk – 1 ½ literSugar – 1 cupPista, badam pieces – littleElaichi powderMethod: - Tie curd in a cloth and hang it till the water evaporates. Keep this in the fridge. Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir and remove from fire. Allow it to cool. Beat the curds and add to the milk. Add badam pista pieces and mix well. Fill in the mould and keep it in the fridge. Serve with orange.

758. Strawberry kulfi faloodaMilk – ½ literSugar – ½ cupCorn flour – 1 spoonStrawberry – 10-12Vermicelli (Ottu shavige) (Cooked for decoration)Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, and corn flour paste and stir. Remove from fire. Allow it to cool. Blend strawberry in mixer and take out the juice. Keep little juice aside. Add the rest of the juice to the milk. . Fill in the mould and keep it in the fridge. Arrange vermicelli on a plate and pour little strawberry juice over this. Keep the kulfi next to that and serve.(Mango kulfi can be prepared in the same way and serve with mango pieces.

Dates kulfi – soak the dates for 3-4 hours, make the paste, cook for some time and add to the milkBread kulfi – Blend 3-4 slices of bread and add this to the milk, cornflour sugar and set)

759. Custard kulfi Milk – ½ literCustard powder – 6 spoonMilk – 1 tbspSugar – ½ cupLime - 1Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, and custard powder and milk paste and stir. Boil for 2-3 minutes and remove from fire. Allow it to cool. Add cream and lime juice and mix well. Fill in the mould and keep it in the fridge

760. Sabbaki kulfiSabbakki – 2 cupCream – 4 tbspMilk – 1 ½ literSugar – 1 cupJam – 4 spoonRose water & Elaichi powder ½ sp eachMethod: - Cook sabbakki in required quantity of milk in cooker. Boil milk till the quantity reduces to ½ its original quantity. Add cooked sabbakki, sugar, elaichi and cook. Blend the entire mix and fill in the mould and keep it in the fridge (Cake kulfi – Add cake pieces 2 cups to the milk and set )

761. Yoghurt and rice puddingRice – 100 gmGhee or oil – 1 tbspMilk – 1 ½ litreSugar – 200 gmYoghart – 200 gm (Thick)Vanilla essence – 1 tspRaisins – 10-12Badam – 10-12Cashew – cut into small piecesMethod: Wipe rice in a wet cloth, mix ghee to this and keep it aside.Boil milk, add rice and keep stirring till the rice is cooked. Add sugar and stir. (If milk is more, mix 1 tsp corn flour in cold milk and add to the rice) Keep stirring till it thickens like a porridge. Remove from fire and let it cool to the room temp. Add yoghurt, vanilla essence and refrigerate. Decorate with cashew and serve.

762. Rice and macaroni puddingMilk – 1 litreRice – 250 gmMacaroni – 100 gmButter – 4 tbsp

Clove – 2Bay leaf – 1Green elaichi – 2Cinnamon – 1 pieceOnion – 1 Ginger, garlic paste – 1 tsp eachTomato - 2 (Ground to paste)Salt, red chilli powder, pepper – ¼ tspMustard 1/3 tspRed chilli – 2 wholeCoriander little (Chopped)Method: Boil water in ½ tsp. Add macaroni and cook for 15 minutes. Drain and pour cold water and keep it aside. Soak rice in water for 10 minutes. Cook rice with milk in a vessel. Add clove, bay leaf, elaichi, cinnamon and keep stirring till rice is cooked. Add macaroni and mix well till it thickens. Remove from fire. Heat butter in a pan. Add onion, ginger, garlic and tomato paste. Add pepper and red chilli powder and sauté. Add this to rice and macaroni and mix well. In a small pan heat 2 tsp butter. Add mustard, whole red chilli and pour over the pudding. Garnish with coriander and serve.