Anjeer Dry fruit rolls

Ingredients
8-9 Anjeer (Dry Fig)
8-9 Dates (seedless)
1/2 cup coarsely chopped dry fruits (Almonds, Pista, Cashews)
1/4 tspn Cardamom powder
1 tbspn Ghee / clarified butter
2 tbspn Milk 
2 tbspn poppy seeds for covering

Method
1) First soak the Anjeer and Dates in warm milk for about an hour
2) Then blend them after draining the milk and form a smooth paste. Make sure you remove all the milk otherwise it will be like liquid paste
3)  In a pan add ghee and heat it and then add the Anjeer Date paste
4) To that add the cardamom powder and dry fruits
5) Stir it for just 5 minutes
6) Turn of the stove and let it cool for 5 minutes
7) Form cylinder from that mixture and coat the cylinder with Poppy seeds
8) Refrigerate it for about 30 minutes 
9) Then cut the cyclinder into thick coin shape

Dudhi Halva
Bottle gourd Halva

Ingredients
1 Kg grated Bottle gourd (Grated, washed and soaked in cold water)
1 cup milk powder
1/2 cup milk
1 tspn cardamom powder
1 tbspn chopped almonds
1 tbspn chopped pista
Saffron stands
1/3 cp castor sugar (you can add or remove the quantity based on the sweetness level you want)
1 tbspn Ghee

Method
1) In a pressure cooker, add ghee, bottle gourd and milk
2) Boil it for one whistle
3) Then open the lid and add the milk powder, sugar cardamom powder and keep stirring it for about 15 minutes till all the liquid boils and burns and forms a thick paste
4) You can add some Rose essence to enhance the taste
5) Then add the chopped nuts
6) Cool it down and give desired shaped and garnish it with some nuts and saffron strands

Sandwich Chum Chum with Kesar cream filling

Ingredients
2 Ltr of Milk
1 tbspn lemon juice
1 cup sugar
4 cups water

For Cream filling
4 tbspn milk powder
12 tbspn milk
Strands of kesar/safron
1 tbspn ghee

Method
1) In a big vessel start boiling milk
2) Slowly start adding the lemon juice, gradually and not one at a time. Keep stirring when u add the drops
3) Keep stiring till it curdles and forms the paneer
4) Now cool down the curdled milk
5) Take a muslin cloth and strain the curdled milk 
6) Strain all the excess water from the paneer
7) Now release the paneer from cloth on a plate
8) In a grinder, churn the paneer to form smooth paste. You can even do this process with hands but that takes lot of time and efforts :)
9) Then form very small balls (Marble size)
10) On the other hand start making the sugar syrup by boiling it at high flame(sugar + water)
11) Start adding the balls into this boiling water
12) Cover the vessel with a lid
13) Make sure you choose a wide and deep vessel for this process since the flame will be high and the balls have to dip completely below the foam of sugar to get double in size
14) This will take about 10 min for the balls to increase into double the size
15) Then turn off the flame and let the balls cool in the same syrup
16) Meanwhile, in a pan add ghee, milk powder and safron +milk and keep stiring well
17) After 5 minutes it will become a thick paste
18) Let it cook for sometime so that it becomes like a soft dough
19) Now cut the cham cham balls from center and fill it with the kesar cream and garnish with some dry fruits of your choice
20) Serve it chill

Badam Katli
Best sweet dish for festive season

Ingredients
1 1/2 cup Almonds
1 cup water
1/2 cup sugar
1/4th tspn Cardamom powder
Safron strands
1 tbspn Ghee/ clarified buter

Method
1) First soak Almonds in warm water for about 2 hours
2) Then peel off the skin and pat dry the almonds in a kitchen towel
3) Now grind the peeled/dried Almonds to form a powder
4) Meanwhile in a nonstick pan , add water and sugar and stir continously till it forms single string 
5) Dont over boil the sugar syrup otherwise the katli will become hard
6) Immediately add the almond powder along with cardamom powder and dissolved safron
7) On a low flame stir this mixture for about 3-4 minutes till the mixture starts leaving the edges
8) Dont overcook the mixture otherwise the katli becomes brittle like biscuit
9) Finally add ghee to it and transfer the mixture to a butterpaper
10) within a minute, start kneading the dough well and using a rolling pin spread it to form square shape
11) Give desired shape and garnish it with either nuts, safron strands, silver varak

Laddus
Traditional Indian sweet
My mom's legacy

Ingredients
2 cups of whole wheat flour
1/2 cup Ghee (Clarified butter)
1/2 cup jagger
1 cup ghee/ oil to fry
1 tspn khas khas
3 cardomom cloves(peeled and powdered)
1 tbspn coarsely crushed cashwes and almonds

Method
1) Take flour in a bowl and add 1 tbspn ghee and 1/2 cup water to make bit hard dough
2) Now make small flat balls from the dough
3) Fry the flat balls till they turn crisp and brown
4) Cool the balls and then make small pieces and grind it finely in a mixer grinder
5) To that add cardomom powder and cashew/almond
6) In another pan heat 1/2 cup ghee and to that add the jaggery
7) Stir well till the jaggery dissolves
8) Immediately pour the ghee jaggery into the mixture
9) Mix thoroughly and form small laddus 
10) Garnish it with khas khas

A no name dessert
Bottom layer : Graham crackers + butter
Top layer: Coconut flakes + whipped cream
Topped with dark chocolate and some sugar spun + caramelized hazelnut

Ingredients
250 gm graham crackers
1/4th cup butter
melted dark chocolate for garnishing
1 cup coconut flakes
1 1/2 cup whipped cream
4 tbspn castor sugar to make the Caramelized spun sugar and dripped hazelnut

Method
1) First crush the Graham crackers thoroughly and to that add the melted butter
2) Give desired shape in a mould and set in refrigerator for about 15-20 minutes
3) In a bowl, add whipped cream and coconut flakes and mix it
4) Remove the biscuit layer from fridge and now add the whipped cream mixture on it in same shape
5) Let it set again for about 30-40 minutes
6) Now remove from the fridge and also from the mould and garnish it with some melted dark chocolate
7) Top it with spun sugar and caramelized hazlenut

Kaju Katli
(Cashew nut burfi)

Ingredients
 1 cup Cashew nuts
 1/2 cup sugar
 1/4 cup water
 1/4 tspn cardamom powder
 saffron strands
 1 tspn Ghee (Clarified butter)


Method
1) Grind the cashew nuts to fine powder
2) In a pan add sugar and water and boil till it forms one thread
3)  Add the cashew powder to it and also the cardamom powder
4) Stir it well for 5 minutes on medium flame till the mixture turns thick and starts releasing from sides
5) Finally add ghee
6) Transfer the mixture to a butter paper
7)  Apply ghee in you palm and mix the dough well
8) Using a rolling pin flatten the dough
9) Cut it into diamond shape and garnish with saffron strands

Instant Gulab jamun

Ingredients
1) 1 cup Milk powder
2) 2 tbspn Maida
3) 1 tbspn Semolina
4) 1 tbspn ghee
5) 1 tspn lemon juice
6) 1.2 cup milk
7) Pinch of b
7) Ghee for frying
8) For sugar syrup, 1 cup sugar , 1 cup water, 1 tspn cardamom powder


Method
1) In a bowl mix the flours and milk and make soft dough
2) Make small balls, Marble sized
3) Deep fry them in ghee till they turn brown
4) Simultenously in a pan add sugar and water and boil them till it dissolves and add the cardamom powder
5) Add the fried balls immediately to the hot sugar syrup
6)  Let it rest for one hour till the balls soak all the syrup and double in size