Khaja

Ingredients:  
• 250 gm All Purpose Flour
• 100 gm Ghee
• 100 gm Sugar
• A pinch on salt

Method:
Prepare the dough hard by adding 2 tsp oil and a pinch of salt in all purpose flour.
After your Dough is ready, prepare small Roti with the dough.
Take three roti made out of this dough and apply ghee on all three roti and keep these roti together.
Role all these roti’s together and prepare a roll of it.
Cut this role in small peaces as shown in figure, and deep fry it until golden brown.
Keep this aside.
Now prepare sugar syrup with 100 gm sugar, and dip these cut peaces of small roll in the syrup and after removing them from this syrup keep them aside for get into the room temperature.
Your Khaja are ready to serve.

Gulab Jamun

Ingredients:

1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence


Method:
In a large bowl, mix dry milk powder, flour, baking soda
and ghee; using both hands, rub the mixture. Add the
milk to the ingredients. Knead for another 5 minutes.
Roll dough into small balls.

To prepare syrup, boil the brown sugar and 3 cups water
in a pot for half an hour over low medium temperature.
Add 2 cups oil to a small pot and fry the small balls until
they are brown. After all balls are fried, reheat the sugar
water. Add cardamom seed. As soon as it begins to boil,
add the balls and simmer for 15 minutes.

When the balls absorb the syrup, turn off the heat.
Remove the balls with slotted spoon. Stir the essence into
the syrup and pour the mixture over the balls.
Serve hot or cold.

Gajar Halwa or Carrot Halwa

Ingredients:

    * Carrots - 6 (grated finely)
    * Milk - 3 cups
    * Sugar - 1 cup
    * Mawa - 1/2 cup (powdered milk)
    * Khoya - 3 tsp (ricotta cheese)
    * Almonds - 1/8 cup (chopped)
    * Cardamoms - 5 (skinned and crushed fine)
    * Pistachios - 2-3 (powdered)
    * Ghee - 1/4 cup (clarified butter)
    * Raisins - 1 tsp

Method:

    * Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
    * When carrots are cooked, take them out and drain any excess milk.
    * Pour milk powder (mava), the ricotta cheese and the sugar to the cooked carrots.
    * In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color.Make sure sugar has totally dissolved.
    * Add the raisins, cardamoms, powdered pistas and the almonds.
    * Heat through and serve either hot or cold with cream on the side.

Dry fruit Kheer

Ingredients

    * Leftover plain Boiled Rice 1 cup
    * Cream Biscuits 8-10 [Vanilla or Cardamom flavour only]
    * Dry fruits 1/2 cup
    * Milk fresh 1 cup
    * Milk cream fresh 1/2 cup [optional]
    * Vanilla essence 2, 3 drops.[if served chilled]

Method

    * Mix leftover rice, biscuits and milk.
    * Boil it for about ten minutes or till it thickens a little. Mash the rice and biscuits with a masher so that biscuits mix well.
    * Add the cream and dry fruits. Mix well and boil for 2 minutes.
    * Pour the kheer in a bowl and add the essence.
    * Keep it in the freezer to chill or you can serve it hot also.

Shrikhand

Shrikhand is popular sweet dish of India. Here is Shrikhand recipe
Ingredients:

    * 1/2 kg. Curds
    * 300 gms. Sugar
    * 1/2 tsp. cardamom powder
    * Few strands saffron
    * 1/2 tbsp. pista and almond crushed

Method:

    * Tie curd in a clean muslin cloth overnight. (6-7 hours).
    * Put into a bowl and add sugar .Mix it.
    * 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 big 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.

Kalakand

Kalakand is very Tasty sweet, this is one of my favorite sweet, I am sure that is you taste it for once you will definitely like it.
Ingredients:

    * 2 litres Milk
    * 1/2 to 3/4 cup Sugar
    * chopped nuts to decorate (pista, almonds)
    * Silver foil (optional)
    * 1/2 tsp. Citric acid dissolved in 1/2 cup water

Method:

    * Boil half the milk .Add the citric solution as it comes to boil.
    * Turn off gas once the chenna settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down. Note: Do not knead.
    * Put the remaining milk in a heavy pan and boil to half.
    * Add the chenna and boil till the mixture thickens. Stir continuously.
    * Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump.
    * After Setting it in a tray, you can apply silver foil and sprinkle with chopped nuts.