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1 cup Carnation Milk Powder

1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a

medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion

between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen


• Heat 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 by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently

shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to

the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they

must be gently and constantly agitated to ensure even browning on all sides.

• If 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 quickly.

• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from

inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of

sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with

a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not

overheat, that will caramelize the sugar.

• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into

the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served

warm or at room temperature.


Ingredients of besan laddoo :

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.

• Keep constantly stirring to avoid lumps.

• When it releases an appetizing smell, it is ready.

• Remove from the heat and allow it to cool.

• Add sugar and nuts to the gram flour and mix thoroughly.

• Now form ping-pong size balls of the mixture.

• Besan Laddoo are ready to be served.



225 gms Khoya

225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

• Mix khoya and coconut and fry them lightly with ghee on a low heat.

• Add cardamom and mix well.

• Prepare one-string syrup by dissolving sugar in the water.

• Now stir the coconut mixture into the syrup.

• Grease the plate and spread the grated nuts on it.

• Spread the prepared evenly over the plate and allow it to cool.

• Now with the knife, cut it into desired shapes.

• Turn them over so that nuts covered part appears on the top.

• Nariyal ki burfi is ready to be served.


Ingredients for carrot halva:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

• Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the

sugar has dissolved and all the milk has been absorbed.

• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

• Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios.

Serve cold, hot or at room temperature.


1 litre Milk
1/4 cup Maida
1/4 cup Suji

How to make malpua:

• Boil the milk till it reduces to 1/2 its quantity.

• Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.

• It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.

• Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not

become crisp and har

• Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.



2 lbs ricotta cheese

1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.

• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.

• Remove from oven, cool at room temperature and cut into 2" squares.

• Place them in a dessert bowl.

• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.

• Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.



4 cup Whole Milk

4 tsp fresh Lemon Juice
4 tblsp dried Milk Powder
6 tblsp powdered Sugar (Cheeni)
6 tbsp Ghee
1 tsp Cardamom Powder
2 sheets Edible Silver Foil (Varq)

How to make milk burfi:

• Heat the milk slightly and curdle it by adding the lemon juice.

• Then hang it up in a muslin cloth to drain for 3 hours.

• The milk solids are turned into cheese now.

• Kneed this well with the milk powder and sugar.

• Heat the ghee in a heavy pan and add the cheese mixture.

• Stir-Fry over very low heat until the ghee separates.

• Remove form the heat and mix in the cardamom powder.

• Allow to cool slightly.

• Knead again to blend.

• Pat into a flat cake and cool completely.

• Cut into squares and decorate with silver foil.



Ghee / Oil to fry

For the Cover :
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

How to make gujiya:

• Sieve the flour.

• Mix the six tablespoons of oil with the maida.

• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

• Now add some water and knead lightly.

• Keep adding water as required and knead into a soft but tight dough.

• Set aside and cover with a damp cloth.

• Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.

• Add sugar and cardamom powder into the khoya and mix well.

• Add almonds, cashews, coconut and raisins.

• Fry for 2 minutes and remove from the heat.

• Allow it to cool.

• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.

• Take care that the filling does not ooze out.

• Prepare all the gujiyas and spread on a cloth.

• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..

• When golden brown in colour, drain and remove.

• Store for use in an airtight glass jar.

• Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).

• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture

on one side.

• Moisten the edges of the round and fold one side of the mould over the other.

• Remove the excess edges and reuse.



8 Bread Slices(cut the edges out and cut diagonally)

4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis


• Heat the milk and sugar stirring continuously.

• Put 1 tsp ghee to prevent the milk from flowing over.

• Reduce the milk to 1/2 qty. cool the milk.

• Add the kismis and cardamom powder.

• Fry the bread slices in ghee till golden.

• Dip in milk for 2 minutes.

• Remove and put in the milk piesh prepared previously. Serve cool.



2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts

How to make basundi:

• Boil the milk in a kadai.

• Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately

half a litre. remove from the flame and keep aside.

• D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.

• Return to a medium flame.

• Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.

• Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
• Serve hot or cold.



1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:

• Mix the flour, rice flour, baking powder and colour.

• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.

• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside.

Heat the sugar and water till reaches 1/2 thread consistency.

• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm

make into balls. Bondi Ladoo are ready to be served

• If the mixture cools balls cannot be made as the sugar crystallizes.