Gulab Jamoon

Ingredients:

• 500 gms. khoya
• 125 gms. plain flour
• 1/4 tsp. baking soda
• 1/4 cup milk
• 1/4 tsp. cardomom powder
• 1 pinch saffron strands
• 250 gms. sugar
• ghee to deep fry

Cooking Method:

1. Crumble the khoya. Sieve in the flour and soda together.
2. Mix in the cardomom powder and crushed saffron.
3. Mix well to form a soft dough. Use as much milk as required for kneading.
4. Make balls of even size. Makes about 25-30.
5. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6. When they rise up put back on fire and fry till medium brown.
7. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8. Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9. Microwave lightly or warn over boiling water before serving.

To make the syrup:

1. Take the sugar in a heavy pan and add water to just cover the sugar.
2. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3. The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Carrot Halwa (Gaaja Ka Halwa)

Ingredients:

• 1 kg juicy orange carrots
• 1 1/2 litre milk
• 400-500 gm sugar
• elaichi powder (cardomon)
• saffron few flakes
• few drops orange colour (optional)
• 1 tbsp ghee

Cooking Method:

1. Peel and grate carrots
2. Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.
3. Add sugar and cook further till thickens.
4. Add ghee, elaichi, saffron and colour.
5. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
6. Serve hot, decorated with a chopped almond or pista.

Soan Papdi

Ingredients:

• 1 1/4 cup gramflour
• 1 1/4 cup All purpose flour (maida)
• 250 gms. ghee
• 2 1/2 cups sugar
• 1 1/2 cup water
• 2 tbsp. milk
• 1/2 tsp. cardamom seeds crushed coarsely
• 2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
• 4" squares cut from a thin polythene sheet

Cooking Method:

• Sift both flours together.
• Heat ghee in a heavy saucepan.
• Add flour mixture and roast on low till light golden.
• Keep aside to cool a little, stirring occasionally.
• Prepare syrup simultaneously.
• Make syrup out of sugar, water and milk as shown in introduction.
• Bring syrup to 2 1/2 thread consistency.
• Pour at once into the flour mixture.
• Beat well with a large fork till the mixture forms threadlike flakes.
• Pour onto a greased surface or thali and roll to 1" thickness lightly.
• Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
• Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
• Store in airtight container.