Ingredients
rice – 1/2 kg
black gram dhal – 1/4 kg
bengal gram dhal – 200 gms
jaggery – 150 gms
elaichi – as required
oil for fry

Method
First soak the rice and black gram dhal for five to six hours.
Boil the bengal gram dhal in water.
Grind the rice and black gram dhal like a paste.
With boiled bengal gram dhal add jaggery and elaichi and cock it till dry.
Divide the dhal mixture into even sized parts.
Shape each part like a ball (size as you like).
The dhal parts cover with the rice and black gram dhal paste.
Take the oil in frying pan and heat the oil and fry the covered dhal
parts.

Ingredients
coconut – 2 whole (fresh and grated)
jaggery – 1/2 kg (grated)
cardamoms – 10 to12 (powdered)
maida flour – 1/2 kg
wheat flour – 1/2 kg
turmeric powder – 1/2 tsp
cashew nuts -12 to 15 (small pieces fried in ghee)
kashkasha (gasgase) – 50 gms (optional)
oil – 1/4 kg
ghee – 1/4 kg

Method
Grind fresh grated coconut and place it in a container to heat. Add grated jaggery, Add ghee, kashkash, cashew nuts to it. Stir it continuously, until it mixes well and forms a paste. Take out from the stove and add cardamom powder to it.
When it is cooled, make small balls out of it and keep aside. Take maida and wheat flour, (You can also use Maida only). Add oil 5 tsp, turmeric and water, and mix it well into a smooth dough. Add 2 tbsp of oil on the top of that and keep it aside 15 minutes.
Divide dough into small balls, make a hole, insert a sweet ball and cover that hole. Roll them into round shape (Like Parathas).
Grease the tava or pan with ghee and place this over it. When done one side turn and apply ghee on other side.
It should be golden brown in color when you remove, Store it in a dry container and eat with ghee on the top.

Ingredients
channa dal 1 cup
jaggery 1 cup
elaichi 1 (whole roughly powdered)
maida 1 1/2 cup

Method
First make dough with maida and keep it a side until dal cooks. Cover with wet cloth.
Cook dal with double water and after removing from cooker remove the water from dal and grind the dal into paste.
While grinding add jaggery. This is now called as Poornam. Add elaichi and mix.
Make Poornam into small round balls.
Make maida also into small balls which must be half the size of poornam balls.
Now take maida ball into palm and spread it to your palm size and keep pooranm ball in that and close it from all sides.
Now press like chapathi. You can do this by hand or stick.
Heat the pan apply some oil and add fry what you made earlier.

Ingredients
channa flour (besan) – 1 cup
sugar – 1 1/4 cup
ghee – 3 cups
water – 1 1/2 cup

Method
Heat ghee and keep aside.
Take Besan and mix it with 2 tbsp of ghee so that it is of dropping consistency.
Now place the sugar and the water in a pan and start heating it.
Once it starts boiling then add the mixed Besan in it.
Now place about one tbsp of heated ghee and keep stirring.
Keep stirring(medium flame) and for every 2 mins add ghee.
Continue this until the Besan leaves the sides of the pan.
Once it does so, then pour it out into a greased tray.
After about 2 mins cut it into pieces and allow it to cool.
Once cool it can be eaten.
Note: It can be kept fresh for 10 days in an air-tight container.

Ingredients
milk powder 14 ounces
1 can condensed milk
1 stick (or 1/2 cup) unsalted butter
cardamom seeds

Method
Place the butter in a microwave dish and heat it in a microwave till it melts.
Now place the milk powder and the condensed milk and mix.
Set the timer for approx 8 to 10 minutes.
Keep your eye on the mix as it will come to a boil, once it does take it out stir it and again place it back, keep doing this till the mix becomes reddish in color. If you wish you could now, place some crushed cardamom in it to flavor it.
Now let it cool a small so that you do not burn your hands, apply a small butter or ghee to your hands and make a small ball from the mix, flatten it a small.
Place 2 or 3 cardamom seeds on top and apply a small pressure on it with your thumb or forefinger to make a small indentation.
Set these pedas on a greased thali to cool down.
Now delight in them.
P.S Instead of green cardamom , Black cardamom seeds could be used or Almonds to garnish the pedas.

Ingredients
ricotta cheese – 1 cup
single cream – 1/2 cup
pistachio – according to your taste
sugar – according to your taste
green cardmom powder – 1/2 a tsp.

Method
Simply mix the cheese , single cream , sugar & cardamom powder.
Now take a microvable container. Pour it all in the container.
The microwave should be on high temp. First keep it for 2 min.
Then stop and mix. Keep again for 3 min.
After 5-6 min. you will see its become a bit thick.
The mix should not be too thick nor too thin. Now take a flat plate.
Grease the plate with small ghee or oil. Now slowly pour the mix onto the plate.
simply use you hand or spoon to make it in level. Now crush the pistachio and sprinkle it on the kalakand.
And there is your mouth watering pistachio kalakand ready to eat.

Ingredients
500-gram date
500-gram sugar
8-10 almonds (cut into pieces)
4-5-spoon ghee

Method
Remove seeds from dates.
Add small milk and cook the dates nicely till it became soft.
Then add sugar and ghee.
Stir continuously for 20-25 minutes.
After it became thick add pieces of almond, pour into a greased plate.
After half an hour cut into pieces.

Method
Take a can of milkmaid (small) 8 ounce of milk powder and 1 stick of butter.
Pour these in a microwavable container and microwave it for 2 mins.
Take it out of the microwave and stir this mixture with a spoon to mix everything properly
and again microwave it for 5 mins.
Take out the container and let it stand for 4-5 mins.
If you want to mix grind pesta (pistachios) or almonds you can mix it with the mixture.
You can just cut slices or make laddus (balls) out of it.

Ingredients
wheat flour – 1 cup
jaggery – 1/2 cup
oil – 11/2 tbsp
5-6 raisins
khus khus – 1 tsp
melted ghee – 4 tbsp
elaichi powder – taste
water

Method
Take wheat flour and add hot oil and mix till it resembles bread crumbs.
Add water and make a hard dough and keep aside for 1/2 hour.
Make small bakris or thick chapathis and roast them in a tawa in low flame till the bakri becomes like a biscuit.
Take care the see that the bakri is well baked specially in the centre.
Make all bakris and after they cool make a fine powder in a mixie.
Place the powder in a flat vessel, add jaggery, fried raisins, ghee and elaichi powder and mix well till it becomes soft and there are no lumps of jaggery.
Make laddoos out of them and roll them in khus khus.
Note : if you feel that the bakris were slightly half baked, before making laddoos roast
them slightly in ghee till it becomes nice and brown. hope you all delight in making and eating these laddoos. belive me they are very very tasty. you can even add ginger powder for a special taste.

Ingredients
1 cup urad dhal
1/2 cup sugar
1/4 – 1/2 cup ghee
elaichi for taste

Method
Fry Urad Dhal in a non-stick pan till it turns light brown & gives out an aroma (Don’t over fry it).
Let it cool.
Grind it to fine powder along with Elaichi.
Mix sugar to it.
Heat ghee and add it to the Urad Dhal – Sugar mix.
Mix it thoroughly, leave it for 10 minutes.
Make Laddus and delight in.