Ras malai

4 cup/1lts milk for chenna

3 measuring cup milk for Ras
5 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice

Recipe:

1. First keep the 3 cups of milk for ras to boil until it reamins 2 cup.

2. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continously.

3. Then drain it in a muslin cloth or handkerchief.

4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.

5. In a pressure cooker take 3 cups of water and 1 cup of sugar.

6. Take the paneer out of the cloth in a dish , mash it and make around 7-8 balls out of it

7. Toss that balls in the pressure cooker and bring two whistle.

8. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside

9. As the pressure cooker is warm now open it take out the balls

10. Let the water drain by pressing it little and let it cook.

11. When the milk is cool add paneer balls to it .

12. Refrigerate it.

13. Serve Cold

Sukhadi (Gujarati-sweet)

2 cup wheat flour
11/2 cup ghee ,
1 cup jaggary
1 tbsp. slices of almonds
Recipe:
1.In a thick pan melt ghee and mix wheat flour. Roast it brown on a slow heat.
2. Cut jaggary in thin slices. When the flour has become light brown in color, add jaggary and mix well. off the flame.
3.Grease a plate and pour the contents in it. Press and set well. Garnish with almond slices when it hot
4. When cool cut into pieces and serve as sweet.

jalebi

2 cups maida 1 ½ cups sugar1/2 cup curdA pinch of saffron Oil / Ghee for deep frying1 tsp warm gheeSome Fresh rose pattles

Recipe:

1. Mix together 1 cup of maida, Water and curd to get a smooth batter2. Keep it aside overnight at room temperature.3. The next morning, mix in the remaining maida and ghee. Keep aside.4. Make a thick syrup with enough water and the sugar and let it cool. Add saffron & mix well.5. Heat the oil/ Ghee in frying pan.6. Pour the batter in squeeze bottle to get a spriralshaped jalebi.7. Fry till crisp and golden brown.8. Dip in sugar syrup for about 1minute and take out.9. Serve hot dusted with cardamom powder and rose pattles

Moong Dal Halwa (Siro)

Moong dal - 100 gm
Ghee - 100 gm
Mawa - 50 gm
Sugar - 150 gm
Cashew Nuts - 10 (Cut into 4 pieces)
Dried Raisins(kishmish) - 10
Cardamom - 4 powder 1tsp
Almonds - 5 (Cut length wise)
Recipe:
1. Wash the moong dal and soak it in water for 4 to 5 hours.
2. Take moong dal from water and grind it, don't add water.
3. Heat the frying pan and put ghee and moong dal paste in the frying pan, then stir on medium flame for 20 to 25 minutes.Now you can see the ghee getting separated from moong dal. Moong dal paste is cooked now.4. Put Mawa in other pan and cook on low flame. Then mix it in the moong dal.5. Put sugar and water in a utensil and heat it. When the water starts boiling cook and prepare a wire like syrup.6. Mix this syrup in the moong dal paste, Now stir this halwa on low flame. In about 8 to10 minutes halwa will be ready. Mix the grinded cardamoms in the halwa.
7.Take out the halwa in a bowl/plate and garnish it with almonds cashew & raisins.
8. Halwa serve hot only.

Rasgulla

1 lt Homo milk1 tsp Vinegar or lemon juice1 cup Sugar2 cups of Water1 tsp Rose water
Small peices of rock sugar cube - missari
Recipe:
Make paneer by using vinegar or lemon juice and milk.
Tie in a mal-mal cloth and filter all the water.
Take sugar and water and boil for 5 mins.
Make small ball out of the well mash paneer and insert one peices of rock sugar inside each round.dorp in sugar watar.cover with lid.
Boil these paneer balls in sugar water for 10 mins.
Cool sprinkle rose water and serve.
You can garnish with rose pattles