• Maida-1/2 kg
• Sugar-750 gm
• Water-2 cups
• Milk-1/2 ltr
• Coconut grated-1 cup
• Bananas-6 (optional)
• Dry fruits-25gm
• Fennel seeds (Saunf) – 2 tsp
• Green cardamom powder – 1 tsp
• Oil to fry

  Method:-
  1).Take maida in a bowl and mix milk in it by adding little by little. Mix mashed banana
  also if you like.
  2. Add fennel seeds and 1/2 tsp cardamom powder, and leave the batter aside to rest.
  3. Now to make sugar syrup, take sugar and water in a large vessel and bring it to boil,
  stirring continuously.
  4. Remove from heat and add rest of the cardamom powder and saffron, if desired. Set aside.
  5. Heat oil in a kadai and pour 1 small ladle of the batter, for frying.
  6. Fry the pua on both sides till golden brown.
  7. Take out the fried pua from oil and transfer to the sugar syrup immediately. Finish frying
  the rest of the puas in the same way.
  8. Take out syrup soaked puas or “Ras puas” from the sugar syrup, and serve hot.

http://www.flickr.com/photos/sudip_lenz/

Ingredients:-

For malai

• Milk- 4 Measuring cup
• Lemon juice dissolved in water- 2 tbsp lemon juice dissolved in 1 tbsp of water
• Sugar- 1 1/2 cup
• Water- 4 cups
• Cardamom powder- 1/4 tsp

For ras

1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
2. Bring 4 cups of milk to boil in another pan . Now to curdle the milk add lemon juice to it stirring continously.
3. Then drain it in muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth.
5. Ensure that there is no water remaining.
6. In a pressure cooker take 3 cups of water and 1 cup of sugar.
7. Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it.
8. Toss that balls in the pressure cooker and bring two whistle.
9. In the mean time see the milk for ras may be ready.
10. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
11. As the pressure cooker is warm now open it take out the balls of chenna with the spoon in a dish and let the water drain by pressing it little and let it cook.
12. When the milk is cool add chenna balls to it and garnish with almonds,saffron and pistachios.
13. Refrigerate it.
14. Now it is ready to serve.

Note: While putting chenna balls in the pressure cooker do not put one on the other. Put number of pieces depending on the size of the pressure
cooker .

Photograph courtesy by http://www.flickr.com/photos/melaniewong/

• Almonds soaked overnight-1 1/2 cup
• Hot milk-3 cups
• Ghee-250 gm
• Sugar-1/2 to 1/3 cup

Method:-

1. Peel the almonds, wash and grind it to a fine paste.
2. Heat ghee in a heavy pan.
3. Add almond paste and cook on first high then slow flame, stirring continuosly.
4. When it turns  light brown and aromatic , pour hot milk and stir.
5. As the mixture tends to splatter use a long-handled spatula.
6. When the mixture thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
7. Decorate with chopped nuts and serve hot.

Ingredients:-

• Milk-2 litres
• Sugar-1/2 cup
• Chopped nuts to garnish (pista, almonds)
• Silver foil (optional)
• 1/2 tsp citric acid dissolved in 1/2 cup water.

Method:-

1. Boil half the milk and add the citric solution when it comes to boil.
2. Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water from it.
3. Put the chenna in a plate and press down.
4. Put the remaining milk in a heavy pan and boil to half.
5. Add the chenna and boil till the mixture thickens, stir continuously.
6. Now add the sugar and continue to cook, stirring well till it become lumpy.
7. Set in a tray, apply silver foil and garnish the chopped nuts.
8. Let it cool for sometime,cut it into pieces and serve.

http://www.flickr.com/photos/recipesbyrashmi/

Ingredients:-

• Beetroot-1 kg
• Milk-1 1/2 litre
• Sugar-400-500 gm
• Elaichi powder (cardamom)
• Saffron few flakes
• Ghee-2 tbsp

Method:-

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

http://www.flickr.com/photos/snacksgiving/3870787288/sizes/m/in/photostream/

Ingredients:-

Moong dal (green)-500 gm
Sugar-500 gm
Ghee-500 gm
Saffron soaked in a little milk
Elaichi powder
Water about 250 ml.

Method:-

1. Soak the dal for about 5-6 hours.
2. Wash and remove the skin of dal properly.
3. Grind dal finely either in a stone grinder or electric grinder or mixie.
4. Use as little water as possible.
5. Take a pan , put sugar and water and  boil.
6. Once sugar gets dissolve add a few tblsp. of milk in it.
7. As the syrup boils the scum will rise so you can remove it with a strain.
8. Further boil till the syrup become sticky between the fingers.
9. (One thread should fall when poured from a tilted spoon) and keep it aside.
10. Heat the ghee in a heavy kadai (vessel) and add dal.
11. Keep stirring rigorously to avoid burning.
12. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
13. Pour the hot syrup, add elaichi and dissolved saffron.
14. Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
15. Decorate with chopped dry fruits and serve hot.

 Photograph courtesy by http://farm3.static.flickr.com/2795/4276625085_c639df1d70.jpg

Ingredients :- (Serve for Two)

• Moong dhal – 1/2 cup.
• Rice – 1/2 cup.
• Milk
• Coconut
• cashew
• jaggery
• raisins (khish-mish – dry grapes)
• cardamom
• ghee

1. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).
2. Then soak rice and dhal separately for 10 minutes.
3. Thoroughly wash and keep it in cooker with the right water (lesser is o.k)and cook it separately (in two different containers).
4. Meanwhile cut coconut in very small pieces and fry in ghee.
5. Fry cashew and raisins also separately.
6. Break the jagerry and put in water (very little) and make a syrup.
7. This is done because sometimes jagerry has mud and stones.
8. After we make the syrup strain it through tea strainer.
9. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.
10. Add jaggery syrup and again cook till even it gets absorbed.
11. Add three big table spoons of ghee, powdered cardamon and cook again for a while.
12. Add fried coconut, cashews and raisins.
13. Serve hot in two cups with a spoon of ghee.

http://www.flickr.com/photos/easy-indian-recipes/

Ingredients:-

• 1 1/2 cups rava(semolina)
• 1 1/2 cups sugar
• 1/2 cup ghee(clarified butter)
• 4-5 cardamoms , powdered
• 2 tbsp cashewnuts cut into very small pieces
• 2 tbsp raisins.

Method:-

1. Roast the rava in the 2 tbsp ghee till light golden in colour.
2. Mix the sugar,roasted rava and cardamom and powder fine in a dry grinder.
3. Heat the remaining ghee,fry the cashewnuts and raisins.
4. Add to the rava-sugar mixture.
5. Shape into tight laddoos(small round balls).
6. The laddoos can be stored in an airtight container for a few days.

http://www.flickr.com/photos/58300093@N08/5350612419/sizes/m/in/photostream/

Ingredients:-

• Moong Dal (lentil) – 1 cup
• Coconut – 1/2
• Jaggery – 2 cups (grated)
• Cardamom powder – 1 tsp.
• Cashewnuts – 1/4 cup
• Raisins – 1/4 cup
• Ghee

Method:-

1. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keep aside.
2. Fry the cashews and raisins in ghee and keep aside.
3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep aside.
4. Grate the remaining coconut and grind it with 1 cup hot water.
5. Drain and reserve the coconut milk. This will be thicker.
6. Again add 1 cup hot water to the ground and drained coconut and grind.
7. Squeeze the milk out and reserve in a separate bowl from the previous.
8. Add this second milk to the fried dal and pressure cook it.
9. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.
10. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well.
11. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews and raisins.
12. Keep stirring all the time. Add the thick coconut milk and mix well. Remove from heat and serve hot.
13. It tastes great if eaten cold too.

http://www.flickr.com/photos/44873114@N03/4351935626/sizes/m/in/photostream/

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

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. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball .
4. Serve hot, decorated with a chopped almond or pista.

http://www.flickr.com/photos/31521642@N06/