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.

Chicken Nuggets

• 1 kg boneless chicken (cut into small and square shapes pieces)
• 2 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 cup bread crumbs
• 2 eggs
• 3 tbsp corn flour
• Salt to taste
• Oil for frying

1. Wash chicken pieces, In a large bowl add chicken pieces, soy sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour.
2. Mix well all ingredients and marinate for 40-45 hours in refrigerator.
3. In a bowl beat eggs. Heat oil in a pan and chicken nuggets deep in eggs and bread crumbs.
4. Now chicken nuggets frying on a low heat till golden brown and crispy.
5. Remove to absorbent kitchen paper. Garnish by mint leaves and yogurt.
6. Delicious and spicy chicken nuggets is ready to serve.

Serve hot with tomato ketchup, chili sauce, and yogurt.

GULAB JAMUN

• 1 cup Milk Powder
• 1/2 cup all purpose flour 
• 1/2 tsp baking soda 
• 2 tablespoons butter -melted 
• Whole milk just enough to make the dough 

For the Sugar Syrup

• 2 cups Sugar
• 1 cup water 
• Oil for frying 

1. Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
2. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
3. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
4. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

1. The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
2. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Vanilla Custard

• 8 Eggs 
• 4 cups Milk 
• 1/2 tsp Salt 
• 1 cup Sugar 
• 1 tbsp Vanilla 
• Nutmeg Powder (Jaiphal)

Break the eggs into a big bowl. Beat them using a mixer. Now slowly add sugar, salt and vanilla to it. Continue beating, while add milk to this mixture. Arrange the custard dishes and fill them with the egg-milk mixture. Sprinkle nutmeg powder on the top of each dish. Put the custard dishes in a pre-heated oven at 375 degrees F. Check the custard after 50 minutes. It should be brown in color. Otherwise, keep in the oven for another 10 minutes. Egg Custurd is ready. Serve it hot or cold.

Layered jelly & custard desserts

Serves 6

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
2. Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
3. Top with the strawberries, to serve.

PANEER MAKHANI

• 250 gms Paneer
• 200 gms Fresh Cream
• 200 gms Tomato Puree
• 2-3 tblsp Butter
• 2 tblsp Fenugreek leaves (dried kasuri methi)
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 2-3 Green Chillies
• Salt as per taste

1. Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
2. Add the cream and garam masala powder and cook further for 2-3 minutes.
3. Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.