Rasgulla / Rossogolla Ingredients: 1 litre milk 1/2 tsp. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream

Dal ka seera   Ingredients: 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk elaichi powder water about 250 ml. Method: Soak the dal for 5-6 hours. Wash and remove the skins well.

Chickoo (Sapota) Halwa Ingredients: 6 chickoos 1/2 tea cup milk 1/4 – 1/3 cup sugar 150 gms khoya or milk powder made paste. 2 – 3 drops cochineal (essence) 1 tbsp ghee Method: Peel and mash chickoos or blend. Add

Doodhi Ka Halwa  / Lauki Ka Halwa  Ingredients: 1 kg doodhi 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method: Peel and grate Dudhi Put milk and dudhi in a heavy saucepan. Boil

Gajar ka Halwa – Carrot 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 Method: Peel and grate carrots Put milk

Badam ka seera   Ingredients: 1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method: Peel the almonds, wash and grind to fine paste. Heat ghee in a heavy pan. Add paste

Mysore Pak   Ingredients: Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Method: 1.Dissolve the sugar in the water and heat it. 2.Keep stirring till you get a thread consistency. 3.You can check