Mawa Gujiya

• 2 1/2cup refined flour (maida)
• 250 gm thickened milk (mawa) 
• 1 cup sugar
• 1/2 tsp cardamom powder (elaichi) 
• 10-12 almond (badam) 
• 10-12 raisins (kishmish) 
• clarified butter (ghee) for frying

1. Fry thickened milk in a pan until it turns light brown and then remove it from the flame.
2. Grind sugar to a powder.
3. Finely chop almonds.
4. Mix sugar, almonds, raisins, cardamom powder and thickened milk.
5. Keep in mind that sugar is to be added only when thickened milk gets cooled.
6. Add 5 tbsp ghee in thickened milk and knead into hard dough with water.
7. Make small rounds of it and roll them into small chapattis.
8. Take 1 tbsp thickened milk and spread on the chapattis.
9. Put some water on the corners so as to seal them and then press them with your fingers.
10. Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
11. Take them out and store the mawa gujiyas.

Bhang Thandai

• 1 1/2 liter - Water 
• 1 1/2 cups - Sugar (chini)
• 1 cup - Milk 
• 1 tbsp - Almonds (badam)
• 1 tbsp - Watermelon/Cantaloupe seeds (dried and skinned) (kharboje ke beej)
• 1/2 tbsp - Poppy seeds (khus khus)
• 1/2 tbsp - Aniseed 
• 1/2 tsp - Cardamom powder (elaichi powder)
• 1 tsp - Peppercorns (whole) (sabut kali mirch)
• 15 cannabis (bhaang)
• 1/4 cup - Dried or fresh rose petals (gulab ki pati)

1. Take a pan and add 1/2 litre of water and sugar to it. Let it saok for 2 hours.
2. Now in a separate bowl soak all the other dry ingredients in 2 cups of water for minimum 2 hours. After 2 hours grind these soaked ingredients into a fine paste.
3. Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
4. Now to this strained mixture add milk and sugar syrup.
5. Add the cardamom powder in the milk.
6. Keep it for chilling in the fridge for 2 -3 hours before serving.
7. Serve it cold with some chopped almonds.

Bhang Lassi

• 15 gms (1/2 oz) bhang (cannabis) 
• 2 Cups warm whole milk 
• 1/2 Cup sugar 
• 1 tbsp Coconut milk 
• 1 tbsp Almonds, chopped 
• 1/8 tsp Ginger, powdered 
• 1 Pinch garam masala 
• 1/2 tsp Grenadine 
• 1 Cup water

1. Take a pan and bring water to a boil
2. Now add bhang to it.
3. It it simmer for about 7 to 10 mins and close the flame and strain it.
4. With the help of a 2 tblp of milk grind the strained bhang. Repeat this process several times.
5. Add some more milk to the bhaang and grind it along with the almonds. Repeat this several times.
6. Strain this mixture and pour the milk, coconut milk, grenadine and boiled water into a pan.
7. While stiring add ginger, sugar and garam masala to the above prepared bhang mixture
8. Cool it in the refrigerator for few hours before serving the bhang lassi

Dahi Bhalle

For bhalle:

• 1 cup urad duli dal (split black gram)
• Pinch of hing
• Salt to taste
• Oil for frying
• 1 chopped green chilly
• Little chopped ginger

For filling:

• 1 tsp chopped kaju
• 1 tsp kishmish
• 1 small tsp grated coconut
• Salt to taste

For the dahi:

• 2 cups thick yogurt
• ½ cup milk
• Pinch of sugar
• 1 tsp dry roasted jeera powder
• 1 tsp blak salt
• 2 tblsp sweet tamarind chutney
• Few pomegranate seeds

1. Soak the dal for 2 hrs in water and keep aside.
2. Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.
3. Mix all the filling ingredients in a bowl.
4. In a kadai heat oil for frying.
5. Now take a tablespoon of the mixture on your palm and then flatten it out.
6. Place some filling in the centre.
7. Now with the help of water close the sides of the mixture on the hand. It should look like a half moon.
8. Place them in the hot oil and fry then till golden crisp.
9. Now dip them in some water for ½ hour.
10. Beat the yogurt and add milk and sugar to it.
11. Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.
12. Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.
13. Garnish dahi bhalle with pomegranate seeds and serve immediately

Bhaang Pakore

• 250 gms Besan (gram flour) 
• 200 gms Potatoes (aloo)
• 200 gms Cauliflower (gobhi)
• 150 gms Onions (pyaj)
• 100 gms Spinach (palak)
• 200 gms Brinjal (baigan)
• 10 gms Bhang (cannabis) seed powder 
• 2 gms Soda-bicarb 
• 5 gms Ajwain (carom seeds)
• 5 gms Pomegranate seed powder (anardana)
• Salt to taste
• Oil for deep-frying

1. Wash and cut the vegetables in big chunks.
2. Mix together besan, soda-bicarb and salt together.
3. To this mixture add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
4. Now add enough water to make batter of dropping consistency.
5. Heat oil in a kadai.
6. Dip the vegetable pieces one by one in the batter such that they get completely smeared with the batter from all around.
7. Then deep fry them on medium fire till golden crisp.
8. Bhaang pakora are ready and can be served hot.