Ingredients:

1 cup Whole dried milk
2 tbsp Refined flour
1-1/2 cup Sugar
1/4 tsp Baking powder
1/4 tsp Cardamom powder
3 cup Water
Ghee, as required

Preparation of gulaab jamun recipe:

1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
2. Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).
3. Make small balls of equal size. Be sure that the balls (”jamuns”) are smooth and no crack develops. Keep aside.
4. Heat ghee in a kadhai / deep frying pan.
5. Deep fry the balls over medium heat until golden brown.
6. Put the balls in hot syrup and keep aside for 10-12 minutes.
7. Gulab Jamuns are ready. Warm before serving.

Ingredients:

sugar 1 kg
milk 2 litres
mawa 500 g
almonds 100 g
grated coconut 100 g
ghee or butter 25 g

Preparation of Almond Burfi:
1. Soak almonds in a little water. Remove the skin and grind them to a paste.

2. Heat ghee in a heavy bottomed pan. Add almond paste and keep stirring till golden in colour.

3. Add milk, mawa and sugar and keep stirring till the mixture is thick.

4. Grease a plate and spread a little grated coconut on it.

5. Spread the almond-mawa mixture over it with a rolling pin. Spread the remaining grated coconut over it.

6. Gently press down the mixture. When cool, cut into diamond shaped pieces like barfi.

Ingredients:

Grated carrot 1 kg
Milk 1 liter
Whole dried milk (mawa) 200 grams
Sugar 2 cups
Ghee  2 tbsp.
Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
Cardamom powder 1/2 tsp.

Preparation of Gajar ka halwa

1. Put milk and grated carrots in a heavy base deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
2. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes. 3. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
4. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
5. Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Ingredients: 

cup all-purpose flour 1
teaspoons gram flour  2
cup plain yogurt, beaten  1/2
cup water 1/2
pinch baking soda 1
ghee or oil 500ml
sugar syrup 500ml

 Method of preparing jalebi: 

• Put flour in a mixing bowl.Add gramflour. Mix well.
• Add yogurt and water.Mix well, using a spoon, ensuring that no lumps remain.
• Mix to obtain what is technically called,”ribbon consistency”.
  (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don’t let the term scare you, it’s pretty easy, you just got to).
• Add a pinch of baking soda.
• At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
• If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
• If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
• If you got an icing bag, use that.
• Heat oil on low-medium flame in a frying pan.
• Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
• Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
• Lightly brown on either side.Repeat until all the batter is used up.
• On low flame heat the pre-prepared sugar-water syrup.
• Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
• Now, drain the excess oil from the jalebis.
• Drop into the sugar-water syrup.
• Dip well, toss well, to coat the jalebis in the syrup.
• Drain excess syrup from the jalebis.
• Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.

Ingredients for Rice Kheer Recipe (Indian Mithai Recipes)

Basmati rice: 1 cup
Condensed milk: 1 cup
Custard powder: 1 tbsp, dissolved in warm milk
Sugar: 1/2 cup
Whole milk: 3-4 cups, diluted with 1-2 cups of water
Cashewnuts: 1 tbsp (1/2 tbsp finely ground and 1/2 tbsp cut into small pieces)
Almonds: 1 tbsp (1/2 tbsp finely ground and 1/2 tbsp cut)
Raisins: 1 tbsp
Cardamom: 1 tsp crushed

Method of preparing Rice Kheer

1. Take an open pan and put the rice and milk in it.
2. Keep it on medium heat and boil the rice in the milk, until properly done.
3. This will take around 20-30 minutes.
4. Then add the custard powder to it and keep stirring for sometime.
5. Now add the condensed milk, raisins, powdered cashewnuts, powdered almonds and sugar.
6. Dissolve the sugar completely and stir till the mixture thickens. Now add the cashewnuts and almonds pieces.
7. Add the cardamom and serve hot or chilled.

Ingredients for Gajar Halwa Recipe (Indian Mithai Recipes)

Carrots: 200  grams, grated
Milk: 1  cup
Condensed milk or Khoya: 2 tablespoons if using condensed milk, and 4 tablespoon if using Khoya
Fresh cream: 2  tablespoons
Cardamom powder: a little for sprinkling
Chopped nuts (almonds, raisins)
Oil/Ghee: 2  tablespoons
Fine sugar: 4  tablespoons

Method of preparing Gajar Halwa

1. Heat the oil/ghee on medium heat in a pan till hot. Add the grated carrots and mix it properly. Fry the carrots till they are cooked.

2. Take a bowl and mix the milk, sugar and condensed milk to it. Now add this mixture to the carrots and keep on low heat for about 10  minutes without covering. Stir periodically.

3. Put some fresh cream. And sprinkle cardamom powder. Add the chopped nuts and keep on low heat for about 2-5 minutes.

Serve hot or cold.

Ingredients for Kaju Burfi Recipe (Indian Mithai Recipes)

Cashew Nuts (kajus): 2 cups, soaked in water for 2 hours
Ghee: 1 tbsp.
Powdered sugar: 1 cup
Cardamom powder: 1/2 tsp.
Silver foil

Method of preparing Kaju Burfi

• Drain the water from the cashews and blend them to make a fine paste. Use a little water for blending. Excess water will spoil the recipe.
• Take a heavy saucepan and put some sugar and the kaju paste. Cook for sometime on slow or medium heat.
• Stir continuously while cooking till a soft lump is formed.
• Add some ghee and cardamom powder to it and mix well.
• Spread it on a clean greased surface. And roll it lightly with a rolling pin, to a thickness of 1/8″. Apply the silver foil.
• Cool it and cut into diamond shapes. Voila, your burfi is ready !