Rasmalai

Method:

Bring milk and sugar to a boil and cook until the mixture becomes slightly thick. In the mean time blend together milk powder and baking powder, until it becomes a ball. Do not knead too much. Just get the ingredients together. Next make balls out of this mixture and flatten them and drop them into the boiling milk mixture. Mix in the elaichi powder and rose water. Cook till the balls become double the size. Garnish with pista and badam and serve either at room temperature or cold.

Other ingredients: A few fried cashews

Method:

Fry the gram and powder it until it is real fine. Sieve. Powder the sugar and add to this powder. Add fried cashews in ghee. Add the rest of the melted ghee and elaichi powder. Mix all of it well and make it into balls. Serve.

Mysorepak

Method:

Dissolve the besan in ghee. Make sure there are no lumps. Next in a pan take some water and add the sugar to it and stir until a syrup is formed. Now gradually add the besan mixture to this boiling sugar syrup and stir continuously, to make sure it does not form lumps. Keep stirring until a net like design forms. Take the pan off the stove and pour into a greased plate. Let it set. Cut into 2" pieces and serve.

Carrot Halwa

Method:

Cook grated carrot in milk till soft and dry. Add sugar and cook until dry. Add elaichi powder and saffron. Fry the nuts in ghee and add to the halwa. Garnish with varq and serve hot with Vanilla ice-cream.

Badam Halwa

Method:

Cook the powdered badam in milk till soft and dry. Add sugar and cook until dry. Add elaichi powder. Add 4 tbsp of ghee and cook until it rolls into a ball, stirring constantly. Fry the nuts in ghee and add to the halwa. Garnish with varq and serve.

Pushnikai Halwa[White Pumpkin Halwa]

Method:

Grate the pumpkin and keep aside. Once the water drains out, squeeze out the rest of the water. Fry the grated pumpkin in ghee and then add milk and cook till soft and dry. Add sugar and cook until dry. Add elaichi powder. Fry the nuts in ghee and add to the halwa. Garnish with varq and serve hot.

Channa Dhal Kheer

Method:

Fry the chopped coconut in ghee and keep aside. Soak the channa dhal in warm water for 1/2 hour and pressure cook. Next in a pan take coconut milk and cook the channa dhal in it. Next add jaggery and cook till all of the jaggery has melted and blended in with the channa dhal and become a little thick. Add elaichi powder and ghee. Add the fried coconuts and serve.

You can also substitute channa dhal for equal portions of thur dhal and moong dhal and follow the same procedure.

Broken Wheat Kheer

Method:

Pressure cook the broken wheat and moong dhal with milk. Next in a pan take jaggery and add a little water to it and cook till the jaggery dissolves in it. Add the broken wheat and moong dhal mixture to it and cook until it becomes a little thick. Add elaichi powder. Fry the cashews and raisins in ghee and add to the kheer and serve.

Pistachio Kulfi

Method:

Bring the milk to a boil and cook until it reduces to half. Next add the sugar, safforn, khoya, pista and cornflour and mix well and let it thicken. Allow it a cool for about 5 minutes and pour it into kulfi moulds and refrigerate. Serve cold.

Rice Rasgullas

Method:

Mash rice well without adding water. Divide into portions and make into balls and fry in ghee. Add powderes cardamon to condensed milk and heat. Place the rice balls in this mixture and simmer till done. Garnish with raisins and nuts fried in ghee and varq. Serve hot or cold.