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GULAB JAMUN RECIPE

Ingredients:

1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda2 tablespoons butter -melted

Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar

1 cup water

il for fr!ing

How to make gulab jamun:

Make the dough b! combining the milk powder" #is$uick" butter% &dd just enough whole milk to make a

medium-hard dough% 'i(ide the dough into 1)-2* portions% Make balls b! gentl! rolling each portion

between !our palms into a smooth ball% Place the balls on a plate% Co(er with a damp !et dr! kitchen

towel%

+eat the oil on high and then lower the heat to medium% Slip in the balls into the hot oil from the side of

the pan" one b! one% ,he! will sink to the bottom of the pan" but do not tr! to mo(e them% nstead" gentl!

shake the pan to keep the balls from browning on just one side% &fter about . mins" the balls will rise to

the surface% ,he ulab 0amuns should rise slowl! to the top if the temperature is just right% ow the!

must be gentl! and constantl! agitated to ensure e(en browning on all sides%

f the temperature of the oil is too high then the gulab jamuns will tend to break% So adjust the

temperature to ensure that the gulab jamuns do not break or cook too $uickl!%

,he balls must be fried (er! slowl! under medium temperatures% ,his will ensure complete cooking from

inside and e(en browning%

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Sugar Syrup

,he s!rup should be made earlier and kept warm% ,o make the hot sugar s!rup add mi the 2 cups of

sugar to 1 cup of water% &dd 3-. cardamom pods" slightl! crushed and a few strands of 45esar4% Mi with

a spoon and then heat at medium heat for .-1* minutes until sugar is all dissol(ed in water% 'o not

o(erheat" that will carameli6e the sugar%

,ransfer this hot s!rup into a ser(ing dish% 5eep warm on sto(e% &dd the fried gulab jamuns directl! into

the warm s!rup% 7ea(e gulab jamun balls in sugar s!rup o(ernight for best results% ,he! can be ser(ed

warm or at room temperature%

BESAN LADOO RECIPE

Ingredients of besan laddoo :

2 cups gram flour 8besan9

11/2 cup sugar 8grinded9

1 cup ghee

1 tsp each almonds" pistachios" cashew nuts 8chopped9

Preparation of besan ke ladoo:

n a kadhai mi gram flour and ghee o(er a low heat%

5eep constantl! stirring to a(oid lumps%

When it releases an appeti6ing smell" it is read!%

:emo(e from the heat and allow it to cool%

&dd sugar and nuts to the gram flour and mi thoroughl!%

ow form ping-pong si6e balls of the miture%

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GAJAR !A $AL%A RECIPE

Ingredients for carrot halva:

1 kg Carrots

1 litre Milk

1 teaspoon Cardamom seeds

;/3 cup Water

; tablespoons hee

2 tablespoons :aisins

2 tablespoons &lmonds

2 tablespoons Pistachios

3.* grams Sugar

Preparation of carrot halwa :

Wash and grate the carrots% Soak the raisins in water for ;* minutes% #lanch and shred the nuts%

Put the water to boil" when it starts boiling add the grated carrots% Cook for .-< minutes%

&dd the milk% Cook on a low flame for 1 hour stirring occasionall!% &dd sugar" mi well and cook till the

sugar has dissol(ed and all the milk has been absorbed%

&dd ghee and simmer for 2-; minutes% &dd the slightl! crushed cardamoms and the raisins% Mi well%

:emo(e the gajjar halwa from heat and arrange in a ser(ing dish% arnish with almonds and pistachios%

Ser(e cold" hot or at room temperature%

MALPUA RECIPE

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Ingredients:

1 litre Milk

1/3 cup Maida

1/3 cup Suji

hee

Water

How to make malpua:

#oil the milk till it reduces to 1/2 its $uantit!%

:oast the ra(a till light brown% &dd to the milk along with maida% ,here should be no lumps%

t should be a smooth pouring consistenc!% +eat the ghee% ,ake the batter in a glass%

Pour in circular mo(ements into the ghee to form a small pan cake% ,urn o(er% ,ake care that it does not

become crisp and har

Make a sugar s!rup of 1 thread consistenc!% 'ip the malpura in the s!rup and la! out on a plate%

RAS MALAI RECIPE

Ingredients:

2 lbs ricotta cheese

1/2 cup sugar

;2 o6 half = half milk

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& pinch of saffron

1/3 tsp crushed cardamom seeds

1/2 cup blanched almonds

2 tbsp crushed green pistachios

Preparation of ras malai:

Mi the cheese with sugar and little cardamom powder and spread out on a baking tra!%

#ake at ;.* degrees for ;. minutes or until it sets% t should not get brown%

:emo(e from o(en" cool at room temperature and cut into 24 s$uares%

Place them in a dessert bowl%

Mi the other ingredients" ecept the pistachios well in a separate dish and pour o(er the s$uares%

'ecorate the rasmalai with pistachios" chill for 2-; hours and then ser(e%

MIL! BURFI RECIPE

Ingredients:

3 cup Whole Milk

3 tsp fresh 7emon 0uice

3 tblsp dried Milk Powder

> tblsp powdered Sugar 8Cheeni9

> tbsp hee

1 tsp Cardamom Powder

2 sheets ?dible Sil(er @oil 8Aar$9

How to make milk burfi:

+eat the milk slightl! and curdle it b! adding the lemon juice%

,hen hang it up in a muslin cloth to drain for ; hours%

,he milk solids are turned into cheese now%

5need this well with the milk powder and sugar%

+eat the ghee in a hea(! pan and add the cheese miture%

Stir-@r! o(er (er! low heat until the ghee separates%

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:emo(e form the heat and mi in the cardamom powder%

&llow to cool slightl!%

5nead again to blend%

Pat into a flat cake and cool completel!%

Cut into s$uares and decorate with sil(er foil%

GUJI&A RECIPE

Ingredients:

hee / il to fr!@or the Co(er B

.** gms Maida 8&ll purpose flour9

> tblsp il / hee 8melted9

@or the @illing B

.**->** gms 5ho!a

1/2 tsp green Cardamom Powder

2. gms chopped &lmonda

2. gms :aisins 85ishmish9

2. gms dried Coconut 8shredded9

;.* gms Sugar 8Cheeni9 or to taste 8powdered9

How to make gujiya:

Sie(e the flour%

Mi the si tablespoons of oil with the maida%

sing fingers" mi well so that the miture takes the form of breadcrumbs and binds to a certain etent%

ow add some water and knead lightl!%

5eep adding water as re$uired and knead into a soft but tight dough%

Set aside and co(er with a damp cloth%

ow mash the kho!a and fr! it in a kadhai / deep pan till light brown in color%

&dd sugar and cardamom powder into the kho!a and mi well%

&dd almonds" cashews" coconut and raisins%

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@r! for 2 minutes and remo(e from the heat%

&llow it to cool%

'i(ide the dough into small balls and roll each ball into a small round of 3 inch diameter%

@ill half the round with the kho!a miture" fold it and seal the round" twisting the edges inwards%

,ake care that the filling does not oo6e out%

Prepare all the guji!as and spread on a cloth%

+eat ghee in a kadhai and deep fr! the guji!as in batches on a medium flame%%

When golden brown in colour" drain and remo(e%

Store for use in an airtight glass jar%

,ip B uji!a moulds can also be used 8the! are easil! a(ailable in an! indian store or market9%

@or using moulds" place the rolled dough ball in a greased guji!a mould and fill a tblsp of filling miture

on one side%

Moisten the edges of the round and fold one side of the mould o(er the other%

:emo(e the ecess edges and reuse%

S$A$I TU!RA RECIPE (Brea' Pu''ig#

Ingredients:

) #read Slices8cut the edges out and cut diagonall!9

3 tbsp hee

1 litre Milk

1 cup Sugar

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1/3 tsp Cardamom Powder

1 tbsp 5ismis

Preparation:

+eat the milk and sugar stirring continuousl!%

Put 1 tsp ghee to pre(ent the milk from flowing o(er%

:educe the milk to 1/2 $t!% cool the milk%

&dd the kismis and cardamom powder%

@r! the bread slices in ghee till golden%

'ip in milk for 2 minutes%

:emo(e and put in the milk piesh prepared pre(iousl!% Ser(e cool%

BASUNDI

Ingredients:

2 litres Milk

2 tblsp 7emon 0uice

1 cup Sugar

) crushed Cardamoms

. chopped &lmond 8#adam9

1* roughl! chopped Charioli nuts

How to make basundi:

#oil the milk in a kadai%

5eep stirring constantl! and reduce it till it becomes thick and the $uantit! of the milk is approimatel!

half a litre% remo(e from the flame and keep aside%

' the lemon juice to the milk and stir the miture so that it becomes granular in consistenc!%

:eturn to a medium flame%

&dd the sugar and cook for another 1* minutes% stir the miture occasionall!%remo(e from the fire%

,ransfer to a bowl and add the cardamoms and the nuts%mi thoroughl!%

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Ser(e hot or cold%

BOONDI LADOO RECIPE

Ingredients:

1 cup #esan

1 pinch 5esari

1 pinch Cardamom powder

1 tbsp :ice flour

1 pinch #aking Powder

1 tbsp Melon seeds

1 tbsp #roken Cashew nut

2 cups il Sugar

1 cup Water

How to make boondi laddu:

Mi the flour" rice flour" baking powder and colour%

Make a smooth thick batter% +eat the oil% ,ake the batter and pour it o(er a sie(e with round holes%

,ap it gentl! with a spoon so that small balls of dough fall into the oil% Make the balls and keep aside%

+eat the sugar and water till reaches 1/2 thread consistenc!%

Mi in the kesari melon seed and cardamom powder and fried boondies% When the miture is still warm

make into balls% #ondi 7adoo are read! to be ser(ed

f the miture cools balls cannot be made as the sugar cr!stalli6es%