Angoori Rabadi

Ingredients:

Fresh Milk - 2 litre
Corn flour - 2 tsp
Sugar - 150 gm.
Kesar - 12-15 leaves
Grind Cardmom - 1/2 tsp
Angoor (Grapes) - 500 gm.
Almond Pista (Crushed) - 1 tbsp

Instruction:

1. Boil milk in deep white pan and mix continuously.
2. Keep half of it and Mix cornflour in half cup cool milk and add in rest of milk.
3. Add sugar in it and boil for some more minute.
4. Turn off the flame and put kesar - cardmom and keep for be cool.
5. Wash the grape(angoor) and remove the out layer and cut in two.
6. Now keep grapes in serving bowl and put prepared rabadi on it.
7. Garnish with almond pista and serve it cool.

Petha Laddo

Ingredients:

Aagare Ka Petha (Dry) - 250 gm.
Mawa - 250 gm.
Coconut Powder - 2 tbsp
Kevada Essence - 2-3 Drop
Crushed Pista - 1 Tsp

Instruction:
1. Crush the petha and mash them with mawa.
2. Put essence in it.
3. Now make the ladoo and wrap in coconut powder.
4. Garnish with pista and serve it.

Sweet Carrot

Ingredients:

Carrot - 1/2 kg.
Khoya - 150 gm.
Sugar - 100 gm.
Grind Cardmom - 4-5
Cashew - Kishmish - 7-8

Instruction:

1. Wash carrot and remove the medium pulp.
2. Now boil the carrot.
3. Fill khoya in empty part of carrot.
4. Make chasani to put cardmom powder and soak the pieces of carrot in chasani.
5. Garnish with cashew and kishmish and serve.

Bread ke Gulabjamun

Ingredients:

Bread Slice - 6
Maida - 1 tsp
Suji - 1 tsp
Milk - 3 tbsp
Cardmom Powder - 1/2 tsp
Grind Mishri - 1 tbsp
Roasted Khoya - 1 tbsp
Chironji - 1 tsp
Pista - 1 tsp
Refined Oil for fry

Instruction:

1. Mix khoya, grind cardmom powder and chironji in grind mishri.
2. Spread bread in plate and soak in milk for sometime.
3. Squzee the bread after 5 minute sothat milk become separate.
4. Mix maida and suji in it but make sure that mixture should not be coarse.
5. Make small size ball to fill mishri masala in each ball and seal it finely.
6. Make chasani with sugar and water and keep aside.
7. Now on medium flame, deep fry in oil till be brown and put in to hot chasani.
8. Keep balls in chasani for 2-3 hour.
9. Garnish with chopped pista and serve.
5.

Coconut Kheer

Ingredients:

Coconut - 1 cup(crushed)
Milk - 1 Cup
Cashew Nuts - 5-6
Cardmom powder - 1/4 tsp
Jaggery - 3/4
Ghee - 2 tsp

Instruction:

1. Heat ghee in pan and fry cashew nuts in light brown colour.
2. Grind coconut to add 1 cup water.
3. Add this paste in pan and cook it 4 minute and stir.
4. Add jaggery and saute.
5. Add cashew nuts and little bit ghee .
6. Put milk in it and sprinkle cardmom powder and cook for a while.