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.

Corn Flakes Chivda

Ingredients :

• Corn Flakes - 4 Cups
• Peanuts - 1/2 cup
• Roasted Split Bengal gram(Dalav) - 1/2 Cup
• Dry Coconut pieces - 1/4 Cup
• Raisins - 1/8 Cup
• Cashew nuts - 1/8 Cup
• Dry Red Chili - 2-3
• Curry Leaves -
• Mustard seeds - 1/2 Tsp
• Coriander Powder - 1 Tsp
• Dry Mango Power - 1/2 Tsp
• Sugar - 1 Tsp
• Turmeric - 1/4 Tsp
• Red Chili powder - As required
• Oil - 2 Tsp
• Salt

Procedure :

1. Heat oil in a pan.
2. Add mustard seeds to splutter.
3. Add Red chili, Curry leaves, Peanuts, Dalav, Coconut, Cashew nuts, raisins, Coriander Powder and turmeric.
4. Add Corn flakes and mix well.
5. Add Sugar, Salt and Dry Mango powder, mix well.
6. Fry for 1 min.
7. Keep in air tight container after cooling.

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.

Chakali - Jowar Flour

Ingredients :

• White millet flour (jowar) - 1 Cup
• Sesame seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Carom seeds - 1/4 Tsp
• Red Chili Powder - 1/4 Tsp
• Asafoetida - 1 Pinch
• Salt
• Oil
• Water - 1/2 Cup

Procedure :

1. Put White millet flour into clean cotton cloth. Tie to make a pouch.
2. Keep it in a pressure cooker pot and cook flour up to 3-4 whistles. 
3. It should not be wet.
4. The flour will become hard.
5. Crumble the block of flour. Sift through a fine mesh.
6. Add sesame seeds, cumin seeds, carom seeds, red chili powder, asafoetida, salt. mix well.
7. Add water and kneed. Make medium consistency.
8. Grease chakli mold and prepare chakli as usual.
9. Deep fry.
10. Keep in a air tight jar after cooling.

Note :

•  Jowar flour has less stickiness. Hence you may find it difficult to shape chakli (They may break.) In this case, use little water and knead the dough again.

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.

Chakli

Ingredients :

• Wheat flour - 1&1/2 Cup
• Rice flour - 1 Cup
• Besan - 1 Cup
• Carom seeds - 1 Tbsp
• Sesame seeds - 1 Tbsp
• Red Chili Powder -1 Tsp
• Turmeric - 1/4 Tsp
• Asafoetida - 1 Pinch
• Salt
• Oil

Procedure :

1. Mix wheat flour, rice flour and besan.
2. Fry the flour.
3. Add carom seeds, sesame seeds, red chili powder, turmeric, asafoetida and salt.
4. Add 1 Tsp hot oil and prepare dough using warm water.
5. The dough should not be hard or very soft.
6. Using chakli mold prepare chakli and deep fry in oil.

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.

Khare Shankarpale

Ingredients :

• Semolina - 1 Cup
• All purpose flour -1 Cup
• Bengal gram flour - 1/2 Cup
• Ghee - 2 Tsp
• Yogurt(Beaten) - 1/2 Cup
• Red chili powder - 1 Tsp
• Carom seeds - 1 Tsp
• Cumin seeds - 1 Tsp
• Salt
• Oil

Procedure :

1. Mix all the ingredients.
2. With the help of water prepare hard dough.
3. Cover for 10-15 min.
4. With the help of rolling pin, roll it and cut into diamond shape.
5. Deep fry in oil.
6. Keep in airtight container after cooling.

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.

Chiwda

Ingredients :

• Puffed Rice(Murmura) - 2 Cups
• Pressed Rice(Poha) - 2 Cups
• Peanuts - 1/2 cup
• Roasted Split Bengal gram(Dalav) - 1/2 Cup
• Dry Coconut pieces - 1/4 Cup
• Raisins - 1/8 Cup
• Cashew nuts - 1/8 Cup
• Dry Red Chili - 2-3
• Curry Leaves -
• Mustard seeds - 1/2 Tsp
• Coriander Powder - 1 Tsp
• Amchur Power/ Citric acid - 1/2 Tsp
• Sugar - 1 Tsp
• Turmeric - 1/4 Tsp
• Oil - 2 Tsp
• Salt

Procedure :

1. Heat oil in a pan.
2. Add mustard seeds to splutter.
3. Add Red chili, Curry leaves, Peanuts, Dalav, Coconut, raisins, Coriander Powder and turmeric.
4. Add Poha and murmura, Mix well.
5. Add Sugar, salt and amchur powder, mix well.
6. Fry for 1 min.
7. Keep in air tight container after cooling.

Rava Barfi

Ingredients :

• Semolina - 1 Cup
• Milk Powder - 1 Cup
• Sugar - 2 Cup
• Ghee - 1 Cup
• Milk - 1 Cup

Procedure:

1. Mix all ingredients in a pan and soak for 8-10 hours.
2. Grease a metal plate with ghee.
3. Heat the pan and stir continuously till the solution becomes thick.
4. When the solution turns to a thick ball, put it into greased plate.
5. With the help of bottom of metal bowl spread on the surface of metal plate.
6. Cut into diamond shape immediately.
7. Separate it after cooling.

Besan Ladu

Ingredients :

• Gram flour (Besan) - 1 Cup
• Ghee - 1/2 Cup
• Sugar - 3/4 Cup
• Cardamom - 1-2
• Raisins

Procedure :

1. Heat ghee in a pan.
2. Fry besan flour till its turns golden brown.
3. Keep aside for cooling.
4. Grind sugar and cardamom.
5. Mix well with cool besan flour.
6. Mash well with hands.
7. Prepare small rounds.
8. Decorate with raisins.