Shahi Bread

Ingredients:

Bread slices - 5-6

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Ghee to fry

Procedure:

1. Prepare sugar syrup, for this boil 1 cup sugar with 1.5 cups water and make sugar syrup.

Put some powdered cardamoms into the sugar syrup it gives good flavour

2. Cut each bread slice into 4 pieces and keep them spread in a plate to dry for about 1 hr. Doing so it absorbs less ghee while frying.

3. Fry the bread pieces in the ghee till golden brown and drain them on tissue paper for 5-10 min.

4. Put the pieces into sugar syrup and take it out after 1 minutes.

It tastes very good and crispy.

Rawa Sheera ( Semolina Pudding)

Ingredients:

Rawa - 1 cup
Milk or water - 2 cups
Ghee or clarified butter - 4-5 tablespoon

Sugar - 3/4th cup

Cardamom powder - 1/2 teaspoon

Cashewnuts and Raisins

Procedure:

1.Heat the pan and put ghee, add the rawa & saute it till the rawa turns light brown .

2.In the another vessel boil the milk (you can take water instead of milk), add sugar in it so that it dissolves. Add this milk -sugar mixture to the rawa & mix well so that it does not form lumps.

3.Once the rawa absorbs the milk completely & swells up, lower the flame & cover it with a lid for 5-10 min .

4.Add Cardamom powder and garnish with almonds, cashewnuts & raisins.

Peanut chikki (Shengadane Papadi)

Ingredients:

Roashed and grinded peanuts - 1 cup

Sugar - 1 cup

Grated coconut - 4-5 tbs

Ghee/butter - 1 tsp

Procedure:

1. Take the sugar in a non-stick pan and heat it on medium flame, till the sugar melts completely. (Do not add water)

2. Add Peanut powder and coconut to the above sugar syrup.

3.Remove from fire and mix all ingredients together.

4. Grease the reverse side of plate with ghee/butter and spread the hot mixture on it and roll evenly with greased chapati roller.

5. With knife make the square pieces immediately and allow it cool down.

After 5 min sweet delicious peanut chikkies are ready to eat.

Basundi

Ingredients:

Milk - 1 litre

Sugar - 1/2 cup

Crushed Cardamoms - 2-3

Chopped almond - 5-6

Chopped cashew nut - 5-6

Procedure:

1.Boil the milk in a big pan.

2.Keep stirring constantly on medium heat and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.

3.Add the sugar and cook the mixture for another 10-15 minutes. Stir the mixture and remove from the fire.

4.Transfer the Basundi to a bowl and add the cardamom powder and chopped nuts and mix thoroughly. Serve hot or cold.

Nan Khatai / Biscuits

Ingredients:

Maida or all purpose flour - 1 and 1/2 cup

Gram flour or besan - 1 cup

Powdered sugar - 1 cup

Ghee/clarified butter - 1 cup
Cardamom powder - 1 tsp
Baking soda - 1/4 tsp

Almond slices for garnish

Procedure:

1.Heat ghee till it melts.

2.Seive maida, besan and sugar in a mixing bowl and add baking soda and powdered cardamom and mix all together properly.

3.Add ghee little by little and prepare a soft dough without adding water. Keep it aside with a tight lid for about 15-20 mins.

4.Now preheat the oven at 300 degree F for ten minutes.

5.In the meanwhile cover the baking tray with greased foil or just grease baking tray with ghee.

6.Make small balls from the dough and put sliced almonds on the top and press lightly and keep it on the tray. Maintain some gap between the cookies.

7.Now keep the tray in the oven for 10-15 minutes at 350 degree F till some cracks are formed and cookies aroma come well. Set it aside to cool for 10 minutes and transfer it on to a wire rack to cool down completely. store in a airtight container.

Shanker Pali

Ingredients:

Milk : 1/2 Cup

Sugar : 1 Cup
Ghee : 1/2 Cup

Maida : 2 Cup

Semolina : 1/2 Cup

Salt to taste

Procedure :

1. First boil the milk in a vessel and then remove it from fire.

2.Add sugar and stir it to dissolve. Then add ghee and salt and mix it properly.

3. Add maida and rava little bye little to the liquide mixture. Knead the dough and keep aside for 10-15 minutes.

4. Roll it as making a Chappati with a rolling pin. With a cutter make diamond shaped shankarpalis.

5.Fry in ghee or oil till the shanker palis are golden brown.

Store in an airtight container.

Coconut Burfi

Ingredients:

Dessicated coconut - 1 1/2 cup
Sugar - 1 cup
milk - 1 cup
Ghee - 2 tbs
Cardamom powder - 1 tsp
Cashew nuts chopped - 1/4 cup

Procedure:

1.Grease a plate with ghee and keep aside.
2. Heat the sugar and milk on low heat to make a thick syrup.
Remove any scum from the syrup.
3.Add the coconut and mix throughly, cook for 5 mins.Turn off the heat while the mixture is still a thick pouring consistency.
4.Add the cashews , cardamom powder and mix it well.
5.Pour the mixture into the greased plate and quickly spread with spatula. After a few minutes, cut into square shaped pieces with a sharp knife.
6.Store in an airtight container make sure the syrup is very thick before you add the coconut otherwise it will not set.

Besan Laddu

Ingredients:

Besan - 2 cup
Powdered cardamoms - 1-2 pinch
Clarified butter or ghee - 1/2 cup
Powdered cashews - 2 tbs
Powdered sugar - 1 cups

procedure:

1.In a non-stick pan put ghee on low heat and add besan and roast till it slightly turns brown.
2. Stir till the mixture becomes sticky.
3.Add powdered cardamom ,cashews and all types of nuts as you like and mix.

4.Remove the pan from heat ,add sugar and mix it well.

5.Make the dough into small balls.

6.Serve when dry.