Pinni Laddu

• 250 gms. Atta (Wholemeal wheat) 
• 250 gms Desi Ghee ( Pure Ghee) 
• 1/2 tsp. choti Elayichi Powder (cardamom powder) 
• 3 tbsp. milk 
• 250 gms. Powdered sugar 
• 4 tablespoons almonds, pistachios cut into small pieces 
• Cashew nuts whole 20

1. Take a thick bottomed pan and heat all the ghee in it.
2. Add flour, and keep on stirring continuosly. Keep the heat on low.
3. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
4. Remove the pan from the heat.
5. Add the almonds, cardamom powder and pistachios.
6. Spread contents of pan into plate, allow to cool.
7. Shape into equal pingpong ball sized balls and take one cashew and stick it on one side..
8. Let the pinnis cool down completely before storing in airtight boxes.

Motichoor Laddoo

Serves 4

• Gram flour (besan) 2 1/2 cups
• Sugar 1 1/3 cups
• Milk 1/4 cup
• Orange colour as required
• Ghee to deep fry
• Green cardamom seeds 1 tablespoon
• Almonds,blanched and slivered 10
• Pistachios,blanched and slivered 10

1. Cook sugar with three cups of water to make syrup of one thread consistency. 
2. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside. Make a thin batter of besan with three cups of water (pouring consistency). 
3. Add colour as desired. Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. 
4. Fry for about two to three minutes. 
5. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. 
6. When the boondis have absorbed all the syrup add cardamom seeds and mix gently. 
7. Divide into twenty-five portions and shape each into a laddoo. 
8. Garnish with slivers of pistachios or almonds. Cool and store. 

These laddoos do not stay for long and therefore should be consumed fast. 

Moong dal ka halwa

Serves 6

• 300 gms Moong dal
• 200 gms Ghee
• 8-10 pieces Pista ( Pistachio )
• 8-10 piece Almond
• 200 gms Khoya
• 2 drops Yellow colour
• 300 gms Sugar
• 6-7 strands Kesar (saffron)

1. Soak dal for 5-6 hours and grind. 
2. Heat ghee in a karahi and cook ground dal to brown colour. Heat till the ghee gets separated. 
3. Add khoya and cook for 5 minutes. Take this mixture off the heat.
4. Take a small pot, put a tea spoon of water with 2-3 drops of yellow colour and 6-7 kesar strands. Mix Well. 
5. Add this to above dal mixture. 
6. Boil sugar with 500 ml water in a separate pan. Add the dal mixture to the boiling water. 
7. Cook for about 10 minutes and heat till all the water is absorbed. 
8. Garnish with chopped almonds and pistachios. Serve Hot. 

Precaution : Be careful that you stir continuously so that the mixture doesn't stick to the pan.

Rabri

Serves 4

• Milk 4 cups
• Sugar 2 tablespoons
• Rose water 1 teaspoon
• Saffron (Kesar) a few strands
• Green cardamom powder 1 teaspoon
• Almonds a few
• Pistachios a few

Blanch the almonds and pistachios, peel and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan.

Malpua

Serves 4

• Milk 1 1/2 litres
• Mawa (khoya),grated 50 grams
• Refined flour (maida) 3 tablespoons
• Green cardamom powder 1/2 teaspoon
• Ghee for shallow frying

For sugar syrup 

• Sugar 2 cups
• Saffron (kesar) a few strands

For garnishing

• Pistachios,chopped 15 - 20

1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. 
2. Add grated mawa and mix well. Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. 
3. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. 
4. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. 
5. Mix well and make a batter of pouring consistency using a little milk if required. 
6. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. 
7. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. 
8. Turn it over when it starts to colour slightly. 
9. When both sides are done, drain and immerse in the sugar syrup. 

Garnish with pistachios and serve hot.

Gajar ka Halwa

Serves 4

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.