Ingredients
300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method
Boil dal in plenty of water till soft but not
broken. Drain in a colander for 10-15
minutes. Pass through an almond grater
small by small till all dal is grated. Mash
jaggery till lumps break. Mix well into
dal. Place mixture in a heavy saucepan
and cook till a soft lump is formed.
Take care to stir continuously, so as not
to charr. Keep aside. Mix ghee, flour, add
enough water to make a soft pliable
dough. Take a morsel sized ball of
dough, roll into a 4″ round. Place same
sized ball of filling in centre, life all round
and seal. Reroll carefully to a 6″ diameter
round. Roast on warm griddle till
golden brown. Repeat other side. Take
on serving plate. Apply a tsp. of ghee all
over top.
Note: The water drained from boiling dal
is used to make the amti. ( a thin curry
made using black masala, garam
masala and some mashed dal.)

Ingredients
2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fine holed shallow strainer spoon
For Syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) color

Method
For Syrup:
Place sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add color and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside.
For Boondi:
Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter. Immerse boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle few tsp.
hot water over it. Cover and keep for 5 minutes. Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers.

Ingredients
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a huge holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Ingredients
1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Method
Cook the rice.
Add milk, condensed milk and sugar to rice.
Mix well.
Let is boil till payasam thickens.
Add cardamom powder and raisins.
Stir the payasam.
Serve hot or cold.

Ingredients
25 almonds (badam)
1 litre milk
1/2 cup water
1/2 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
1 tsp rose water
5 pistachios crushed coarsely

Method
Soak almonds for 30 mins in hot water
Peel the skin of almonds
Grind the almonds into paste with 1/2 cup water
Bring the milk to boil in heavy pan
Add almond paste
Keep stirring occasionally till semi-solid
Add sugar, cardamom powder, rose water and saffron
Cook for 2 minutes
Garnish with pistachios
Serve chilled or hot

Ingredients
2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder

Method
Mix both types of coconut in a large heavy pan.
Add milk and cook till bubbles appear.
Continue cooking, stirring continuously, for 10-12 minutes.
Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)
Pour into coconut, stirring gently and continuously.
Add butter, and continue stirring, till a soft lump is formed.
Empty into greased large plate, pat even very lightly.
Cool and cut into squares.
Cool and set completely before transferring to container.
Store in airtight containers.
Note: Never use the brown skin of the coconut while grating, or scrapping. Use
the whitest possible. Otherwise the burfi will get discolored, though taste will not differ much.

Ingredients
500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Method
Drain and grind cashews to a fine paste.
Use as small water as possible.
In a heavy saucepan place sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8″ thickness.
Apply silver foil. Cool, cut into diamond shaped katlis.

Ingredients
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange color (optional)
1 tbsp ghee

Method
Peel and grate carrots
Place milk and carrots in a heavy saucepan.
Boil till thick, stirring occasionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and color.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Ingredients
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Ingredients
500 gms. khoya 125 gms. 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 cardamom 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 small. Let in some of the jamoons.
When they rise up place back on fire and fry till medium brown.
Remove from ghee and place 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.
Microwave lightly or warn over boiling water before serving.
To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar.
Boil and add a tbsp. 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.