Mango sheera

Ingredients :

• Semolina(Rava) - 1 Cup 
• Mango pulp( fresh)  - 1 Cup
• Sugar - 1 Cup 
• Ghee - 1 Cup
• Milk - 1 Cup
• Water - 1 Cup
• Cardamom powder - 1 pinch
• Nutmeg powder - 1 pinch
• Dryfruits 

Procedure :

1. In a pan add milk and water. Bring it to boil and keep aside. 
2. Heat Ghee in a pan. Add rava and roast till it changes its colour to light brown. 
3. Add dry fruits and roast for a min.
4. Add mango pulp and roast for 1-2 min. 
5. Pour the boiled milk.  Mix well and cover the lid. Keep the flame low.
6. After 3-4 min add sugar, cardamom powder and nutmeg powder. 
7.  Mix well and cover the lid for 2-3 min. 
8.  Serve hot.
9. Use it within two days. 

Ragi (Nachani) Ladoo

Ingredients :

• Ragi(Nachani) flour or satwa - 1 Cup
• Sugar or Jaggery - 1/2 Cup
• Ghee - 1/4 Cup
• Cardamom 1-2
• Dry fruits (optional)

Procedure :

1. Heat ghee in a pan.
2. Add Ragi flour and fry on medium flame till the flour starts leaving oil.
3. Keep aside for cooling.
4. Grind Sugar and cardamom.
5. Mix well with Ragi flour,
6. Prepare small rounds.
7. Keep it in an air tight container and use within a month.

Kajur Laddu (Date Laddu)

Ingredients :

• Seedless Dates - 1 Cup
• Poppy Seeds - 2 Tbsp
• Dry fruits - 1/4 Cup ( Cashew nuts, Almonds, Pistachios) 
• Cardamom powder - 1/2 Tsp
• Ghee

Procedure :

1. Check if seed is left over in the dates, if it is there then remove. If you don't have seedless dates, remove seeds.
2. Grind dates without adding water to prepare course mixture.
3. In a pan dry roast poppy seeds over medium heat for 1-2 min. Keep it aside.
4. Put 1 Tsp ghee in a pan and roast roughly chopped dry fruits for 2 min. Keep it aside.
5. Put 1 Tbsp ghee in a pan, add course mixture of dates.
6. Cook it on low to medium heat for 3-4 minutes.
7. When mixture becomes slightly tender add roasted dry fruits.
8.  Mix it thoroughly with dates.   
9. Add 1 Tbsp poppy seeds and cardamom powder. Mix it well. 
10. Cook till it form a lump or dough like consistency. 
11. Spread the mixture in a plate for cooling. Don't cool it completely. 
12. Prepare small rounds of warm mixture.
13. Spread the remaining poppy seeds in a plate.
14. Roll the rounds over the poppy seeds. 
15. Keep it in an air tight container. Use it before 3 weeks.

Ukadiche Modak

Ingredients :

For fillings

• Grated fresh coconut - 1 Cup
• Jaggery - 1/2  or 3/4 Cup
• Ghee - 1Tsp
• Poppy seeds - 1 Tsp
• Cardamom powder 

For cover

• Rice flour - 1 Cup
• Ghee - 1 Tsp
• Water - 1 Cup
• Salt
• Banana leaf(optional)

Procedure :

1. Dry roast poppy seeds and keep aside.
2. Heat ghee in a pan and add jaggery.
3. Add grated coconut and roast it.
4. Add poppy seeds and cardamom powder.
5. Fry for 3-4 minutes so that it will become little dry.
6. Keep aside the filling for cooling.
7. Boil water in a pan. 
8. Add ghee and salt for taste.
9. Once it starts boiling turn of the heat and add Rice flour.
10. Mix well and cover the lid for 5 min.
11. After 5 min knead the dough.
12. Prepare Modak using  Modak mold or by traditional method.
13. Heat water in a steamer.
14. Place Modak on banana leaf and steam for 20 min.
15. Serve hot or after cooling.

Dind

Ingredients :

• Bengal gram - 1/2 Cup
• Sugar /Jaggery - 1/2 Cup
• Cardamom - 2
• Nutmeg Powder - 1 Pinch
• Wheat flour -1 cup
• Oil
• Salt - 1 pinch
• Ghee

Procedure :

1. Wash the bengal gram, add equal amount of water and cook in a pressure cooker until tender.(Generally it requires 4 whistles.)
2. Drain water and add sugar/ jaggery.
3. You can take sugar and jaggery half -half.
4. Remove cover of cardamom, crush the seeds and add it to the solution.
5. Add nutmeg powder.
6. Grind this in a mixer to prepare smooth paste.
7. 
   
8. Heat this in a pan to remove excess amount of water.
9. Keep aside for cooling.
10. This solution is called as Puran.
11. Heat 1 Tbsp ghee in a small pan.
12. Pour the ghee in wheat flour. Add salt and kneed to prepare hard dough with the help of water.
13. Keep aside for 10 minutes.
14. Make equal 5-6 parts of the dough
15. Roll  one part into thin round shape Poori. 
16. Put 1 round( 1 Tbsp) Puran in the center.
17.  Fold two opposite sides of Puri over Puran and again fold another two opposite sides as shown in the picture.
18. Steam in a steamer for 15-20 min.
19. Serve hot with ghee.

Coconut Laddu

Ingredients :

• Grated fresh coconut - 2 Cup
• Sugar - 1 Cup
• Ghee - 1 Tbsp
• Milk - 1/2 Cup
• Dry fruits 
• Cardamom Powder - 1 Pinch

Procedure :

1. Heat ghee in a pan.
2. Add fresh grated coconut and fry for 1 min.
3. Add Sugar and milk.
4. When sugar melts completely add dry fruits and cardamom powder.
5. Cook on low flame till it become thick.
6. Prepare round shape Laddu.
7. Keep in air tight container and use within 1-2 days.
8. Keep in refrigerator if want to use for a week.

Shankarpale

Ingredients :

• All purpose flour - 3-4 Cup
• Milk - 1/2 Cup
• Sugar - 1/2 Cup
• Ghee - 1/2 Cup
• Ghee for frying.

Procedure :

1. Milk warm milk, ghee and sugar.
2. Mix well so that sugar dissolved completely.
3. Now slowly add all purpose flour to prepare dough.
4. Approximately 3 cups flour is required to prepare dough. Consistency should be like Chapati dough.
5. Make equal 4-5 rounds. Using rolling pin roll the dough and cut it into diamond shape.
6. Deep fry in ghee to golden color.
7. After cooling keep in an air tight container. Use within 15 days.

Gadgil

Ingredients :

• Whole wheat flour - 1 Cup
• Jaggery - 1/2 cup
• Ghee 
• Salt 

Procedure :

1.  Take whole wheat flour in a bowl.
2.  Add salt and 1 Tsp Ghee.
3.  Knead dough with water like chapati dough.
4.  Apply ghee to palms and prepare rolls.
5. Heat ghee in a pan. Deep fry the rolls till it becomes golden brown.
6. Heat 1 Tbsp ghee. Add grated or powdered jaggery.
7.  Add all deep fried rolls when jaggery melts completely. Mix well so that they will evenly coated.
8. Grease a plate with ghee. Spread these rolls. 
9. Serve after cooling.

Edible Gum (Dinkache) Ladoo

Ingredients :

• Edible Gum (Dink) - 1 Cup
• Dry dates - 1 Cup
• Almond - 1/4 Cup
• Cashew nuts - 1/4 Cup
• Poppy seeds - 1/8 Cup
• Pistachio - 1/4 Cup
• Godambi( Semecarpus anacardium seeds) - 1/4 cup
• Dry coconut(grated) - 1/2 cup
• Jaggery - 2 cup
• Milk - 1/4 cup
• Ghee
• Cardamom powder - 1 pinch
• Nutmeg Powder - 1 pinch

Procedure :

1. Make coarse powder of almond, cashew nuts, pistachio & Godambi.
2. Make coarse powder of dry dates & keep separate.
3. Roast Poppy seeds. Make coarse powder.
4. Roast grated coconut . keep aside for cooling.
5. Heat 2 Tbsp ghee in a pan. Fry Edible gum. It will pop like corn.
6. Take 1 Tsp ghee in a pan. Roast dry dates powder slightly. This is optional. you can put it without roasting.
7. Make coarse powder of popped edible gum.
8. Crush dry coconuts with the help of hands.
9. Mix all powders which we have prepared.
10. In a heavy bottom pan, mix milk and jiggery.
11. Heat till jiggery dissolve completely.
12. Add cardamom powder and nutmeg powder.
13. Mix this solution with coarse powder.
14. Keep aside for cooling.
15. Prepare small rounds.
16. Keep in an air tight container.

Aliv (garden cress seeds) Laddu

Ingredients :

• Aliv(garden cress seeds) - 100 gm
• Coconut - 1
• Coconut water - 1 Glass
• Jaggery - 400 gm
• Almond - 1/2 Cup
• Cashew nuts - 1/2 Cup 
• Cardamom powder - 1 Pinch
• Nutmeg  powder - 1 Pinch

Procedure :

1. Grind fresh coconut.
2. Mix aliv, grinded coconut, coconut water and jaggery in a heavy bottom pan.
3. Keep aside for 3-4 hours for soaking.
4. Heat the pan on medium flame.
5. Add coarse powder of almond and cashew nuts.
6. Cook till the mixture becomes thick.
7. Add cardamom and nutmeg powder.
8. Keep aside for cooling.
9. Prepare small rounds.

Note :

• Rich Iron food.
• Keep it in a refrigerator.

Rava Kheer

Ingredients :

• Semolina - 1/4 Cup
• Milk - 1 Cup
• Sugar - 1/2 Cup
• Raisins
• Almonds
• Cashew
• Cardamom
• Ghee

Procedure :

1. Mix semolina and ghee.
2. Fry till it turns golden in color.
3. Mix milk and bring it to boil.
4. Add sugar and dry fruits.

Potato Shira

Ingredients :

• Potato - 1
• Sugar - 1/4 cup
• Ghee - 1 Tbsp
• Cardamom - 1
• Raisins - 3-4

Procedure :

1. Boil potato, remove cover and mash it.
2. Heat ghee in a pan.
3. Add mashed potato and fry till it turns golden in color.
4. Add sugar, cardamom powder and raisins.
5. Mix well and cover lid for 2 min.
6. Serve hot.

Keshar Bhaat

Ingredients :

• Rice - 1 Cup
• Sugar - 1/2 Cup
• Milk - 1/4 Cup
• Saffron - 1 Pinch
• Cardamom - 6-7
• Clove - 3-4
• Cinnamon - 1/2 Inch
• Almond - 1 Tsp
• Cashew - 1 Tsp
• Raisins - 1 Tsp
• Salt - 1 Pinch
• Water - 2 Cup
• Ghee - 3 Tbsp

Procedure :

1. Wash and soak Rice for half an hour.
2. Add two cup of water and cook rice on medium heat.
3. In a pan lightly roast raisins, almonds and cashew, keep aside.
4. In a pan Mix milk and sugar to prepare syrup.
5. Add cardamom, saffron and clove in the syrup.
6. When saffron and sugar dissolve completely add ghee into it.
7. Mix this syrup in rice when the rice is cooked completely.
8. Add all nuts and mix well.
9. Cook for 2-3 min on low heat.
10. Serve hot.

Rasagulla

Ingredients :

• Milk - 4 Cup
• Lemon Juice - 2 Tbsp
• Sugar - 1 Cup
• Water - 1.5 Cup
• Cardamon or Kesar 

Procedure :

1. Boil the milk.
2. Add Lemon juice and steer so that the milk will curdle.
3. Drain it using cotton cloth to get cottage cheese is called paneer.
4. Wash the paneer nicely with cold water to remove the flavour lemon.
5. Squeeze the paneer nicely or rap in a cotton cloth and keep under heavy weight for 15 min to remove all the water.
6. In a deep pan mix water, sugar and cardamom(Kesar) and bring it to boil. Keep aside.
7. Knead the paneer very nicely to prepare soft dough. (Knead it till it form into one ball)
8. Boil 1 liter water,add half cup sugar. Mix well.
9. Now make small balls and put in the boiling sugar water.
10. Cook for 10-15 min.
11. Take out cooked paneer balls from the boiling water and put it in the sugar syrup.
12. Serve after cooling.

Naralachya Vadya (Coconut Burfi)

Ingredient :

• Fresh Grated Coconut - 1 Cup
• Sugar - 1/2 Cup
• Cardamom Powder- 1 Pinch
• Ghee - 1 Tbsp

Procedure :

1. Heat ghee in a pan.
2. Add grated Coconut and fry for a while.
3. Add Sugar and cardamom powder.
4. fry till it become like a hard dough.
5. Pour in a greased plate.
6. Spread with the help of spatula.
7. Cut into diamond shape.
8. Remove after cooling.

Shrikhand

Ingredients :

• Yogurt
• Sugar
• Saffron - 1 Pinch
• Almond
• Cashew
• Postcodes
• Cardamom - 1
• Nutmeg powder - 1 Pinch
• Salt - 1 Pinch

Procedure :

1. Take a clean muslin cloth and take the yogurt in it.
2. Tie a knot and hang it so that all the water falls away from the yogurt.
3. Leave it like this for 4-5 hours.
4. Remove the knot and take yogurt in a bowl
5. Add equal amount of sugar and 1 pinch of saffron.
6. Mix well and keep aside for 1 hour.
7. Sieve it with muslin cloth.
8. Add cardamom powder and dry fruits.
9. Mix well and keep it in refrigerator for 1-2 hours before serving.
10. Serve with puri or chapati.

Karanji

Ingredients :
Filling

• Grated Coconut - 1 Cup
• Sugar - 1/2 Cup
• White Poppy seeds - 1 Tsp
• Cardamom Powder - 1/4 Tsp

Cover

• All purpose flour - 3/4 Cup
• Ghee - 1 Tsp
• Salt - 1 Pinch
• Milk

Procedure :

1. Add ghee and salt in all purpose flour.
2. Prepare dough with the help of milk.
3. Keep aside for 10-15 min.
4. Mix grated coconut, sugar, cardamom powder and poppy seeds.
5. Roll doungh in ovel shape with the help of rolling pin.
6. Put two table spoon of feeling on half side.
7. Fold the othe half and press.
8. Deep fry in ghee.
9. Keep in air tight container.

Note :

• You can use dry or fresh coconut. But if you are using fresh coconut finish it within 2-3 days.
• You can use Karaji mold to prepare karanji.
• you can use fine suji instead of all purpose flour to prepare cover.

Badam Barfi (Almond candy)

Ingredients :

• Almond - 1 Cup
• Sugar - 1 Cup
• Milk - 1/2 Cup
• Ghee - 2 Tbsp

Procedure :

1. Soak almond in warm water for 2-3 hours.
2. Remove cover.
3. Grind almond, milk and sugar in blender to prepare smooth paste.
4. Melt ghee in a pan.
5. Add paste and continuously stir it.
6. After some time the paste starts leaving the edge and turn into thick dough
7. Apply ghee to a flat plate.
8. Pour the mixture in greased plate.
9. With the help of spatula spread evenly.
10. with the help of knife cut into diamond shape.
11. After cooling remove it from the plate.

Pak Puri

Ingredients :

• Wheat flour - 1 Cup
• All purpose flour - 1/2 Cup
• Semolina - 1 Cup
• Bengal gram flour(Besan) - 1 Tbsp
• Ghee - 2 1/2 Tbsp
• Yogurt - 2 Tbsp
• Sugar - 2 Cup
• Lemon juice - 1/2 Tsp
• Cardamom powder - 1/2 Tsp
• Saffron (Kesar) or color - 1 pinch (optional)
• Salt -1 Pinch
• Ghee for frying

Procedure :

1. Mix wheat flour, all purpose flour, semolina, besan, ghee, yogurt and salt in a bowl.
2. With the help of water prepare dough.
3. Keep aside for half an hour.
4. Soak 5-6 Kesar sticks in 1 tsp water.
5. Add sugar and 1 cup water in a pan.
6. Boil for 5 min to prepare syrup.
7. Add lemon juice and kesar
8. Heat ghee in a pan for frying.
9. Prepare big round like chapati. Apply ghee, dust with flour and roll it.
10. Cut the roll into pieces.
11. Prepare  puries with the help of rolling pin.
12. Fry the puries and immediately put in the sugar syrup.
13. Keep for 2-3 min in the syrup.
14. Remove and keep in a plate.
15. Serve hot or cold.

Rava Laddu

Ingredients :

• Semolina(Rava) - 2 Cup
• Coconut - 1 Cup
• Ghee - 2 Tbsp
• Cardamom powder - 1 Tsp
• Raisin - 1 Tbsp
• Cashew nuts - 1 Tbsp
• Sugar - 1 & 1/2 Cup
• Water - 1 Cup

Procedure :

1. Mix Ghee and Semolina in a microwave safe bowl.
2. Heat on high setting for 4-5 min. Stir in between.
3. Heat coconut for one min on high setting. stir in between.
4. Mix coconut, cardamom powder, Raisins, cashew nuts and rava.
5. Mix sugar and water in a bowl, microwave it on high setting for 2 min.
6. Dissolve sugar completely and again microwave it for 2-3 min.
7. Mix the syrup with rava mixture.
8. Keep aside for 4-5 hours.
9. Prepare Round balls.
10. Keep in air tight container.