Ingredients Required for Preparing Gulab Jamun

• 12 tbsp of milk powder
• 3 tbsp of maida
• 1/2 litre milk
• 3 tbsps beaten curds
• 2 tbsps melted ghee
• 3 tbsps milk
• pinch of soda powder
• 1 tbsp seeds of big black cardamoms
• 1 tsp essence of rose

For Syrup

• 3 cups Sugar
• 3 cups Water

Method for Preparing Gulab Jamun

1. Boil the 1/2 liter milk on a slow flame, until it turns thick and leaves the sides of the pan.
2. Now, mix all the above ingredients except cardamom seeds, sugar, and essence.
3. Blend till the mixture turns very smooth, then make this mixture into round shaped balls.
4. Next add 3 cups of sugar, cardamom seeds, and rose essence to 3 cups water and prepare a syrup of one third consistency.
5. Remove from fire and keep it warm.
6. Apply little ghee on the palms.
7. Pour ghee in a pan and heat the prepared ball. Fry the balls in ghee on a low flame until they turn into golden brown color.
8. Now put these fried balls in to the sugar syrup and keep it aside for sometime(say 3 to 4hrs), until it cools down.
9. Now your Gulab jamuns are ready to serve.

• 2 qrt Ricotta Cheese
• 2 cups sugar ( or acc. to taste )
• 1 qrt milk
• 1 qrt half-n-half
• little saffron
• 2 tbsp chopped pistachios ( green )
• 1 tsp cardamom powder

Method for Preparing Rasmalai

1. Preheat oven at 325F for 10 mins.
2. Place the Ricotta cheese in a bowl lined with 4-5 paper towels. With more paper towels gently press out excess water.
3. Place the cheese in a bowl and 1 cup of sugar and mix well.
4. Put this mixture in a baking tray so that the layer is not thicker than 1 inch.
5. Cover the tray with aluminum foil and bake at 350F for 35 mins.
6. In a sauce pan add milk and half-n-half and boil on a low flame for 15-20 mins.
7. Add the remaining sugar saffron, pistachios and cardamom powder to it.
8. Cut the baked cheese into 1″X 1″ cubes and add these to the milk mixture.
9. Put it in the freeze.
10. Serve cold.

• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)

Method for Preparing Kalaland

1. Dissolve citric acid in water.
2. Boil 1 litre of milk in a pan.
3. Add citric acid solution as it comes to boil.
4. Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
5. Now put the remaining milk to boil.
6. Add cheena and boil till it turns thick
7. Now add sugar and cook till the mixture turns lumpy.
8. Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
9. Once set, cut it into square pieces and serve.

• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying

Method for Preparing Jalebi

1. Mix the flour, rice flour, baking powder, curd in a bowl.
2. Mix well, add water and whisk until smooth.
3. Set aside for about 2 hours to ferment.
4. Whisk thoroughly before use.
5. Prepare one string syrup by dissolving sugar in the water.
6. Just before the syrup is ready add cardamom powder.
7. Heat oil in a heavy bottomed pan or kadhai.
8. Pour the batter in a steady stream into the kadhai to form coils.
9. Make 4-5 at a time.
10. Deep fry them until they are golden and crisp all over but not brown.
11. Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
12. Leave for at least 4-5 minutes so that they soak the syrup.
13. Take them out of syrup and serve hot.
14. Jalebi is ready.

• 2 cups all purpose flour
• 1/2 cup vanaspathi ghee
• 2 cups sugar
• 2 cups water
• 3 pinch of baking soda
• Oil for deep frying
• Sliced pista and almonds
• Grated dry coconuts

Method for Preparing Badusha

1. Heat little ghee in a pan.
2. Add pista and almonds. Fry until light golden colour.
3. Pour this ghee into the flour.
4. Add soda and little water. Make soft dough.
5. Cover it with a wet cloth for 15 minutes.
6. Take water and sugar in a saucepan and boil it to make thick syrup.
7. If the syrup becomes thick, add water and heat it again.
8. Divide the dough and make small sized balls.
9. Flatten slightly and make a hole in the center.
10. Prepare all the badhushas.
11. Heat oil over medium flame.
12. Deep fry the badhushas until golden brown.
13. Put them immediately into the sugar syrup for about 5 to 8 minutes.
14. Place them on a plate.
15. Sprinkle fried nuts and grated dry coconut.
16. badusha is ready to serve.

• 1 cup – Rava
• 2 cup – Sugar
• 1 cup – Ghee
• 2 cup – Milk
• 1 cup – Water
• 10 – Cashewnets
• 10 – Raisins
• 1/4 tsp Food colour or kesari powder
• 2 tsp – Cardamom

Method for Preparing Rava Kesari

1. Fry the rava in a heavy bottom pan for 5 minutes.
2. Add 1 tbsp ghee, fry for 5 more minutes; keep aside.
3. Heat ghee in a kadai, add cashew nuts and raisins
4. Fry and add milk, water and food colour.
5. Allow it to boil.
6. Reduce the flame, add sugar.
7. Let sugar dissolve. add rava keep flame low
8. Mix well, add some ghee and cardamom powder.
9. Mix well on medium flame.
10. Kesari is ready.
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