RASMALAI RECIPE:
INGREDIENTS:

2 lbs/1kg ricotta cheese or freshly made Paneer
1½ cup sugar
2 cups half & half
a pinch of saffron
6 cardamom seeds
2 tbsp pomegranate
pomegranate fruits for garnish
color sugar

Method:

*  Mix the cheese with 1 cup of sugar and crushed cardamom and spread out on a baking tray.
*  Bake at medium oven (350 F degrees) for about 1 hour or till the cheese loses all moisture. It should not get brown.
*  Remove from oven, and let it cool. When cool, shape into small flat balls.
*  Thicken half and half by simmering over low heat stirring frequently for 5-10 minutes.
*  Add the remaining ½ cup of sugar, saffron, pomegrante (and any other flavoring you may want) to the half and half.
*  Insert the balls one by one to the half and half mixture. Let it stay immersed for about 1 hour. They should become spongy. Cool in the fridge.
*  Finally transfer balls into serving dishes.
*  Garnish with pomegranate fruits and color sugars.

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BESAN LADDOO:
INGREDIENTS:

2 cups gram flour (besan)
1½ cup sugar (grinded)
1 cup ghee

1 hand full of raisins

Method:

* In a kadhai mix gram flour and ghee over a low heat.
* Stir constantly to avoid lumps.
* When it releases an appetizing smell, it is ready.
* Remove from the heat and let it cool.
* Add sugar and raisins to the gram flour and mix thoroughly.
* Now form ping-pong size balls of the mixture.
* Besan Ladoo are ready to be served.

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MANGO VANILLA BARFI:
INGREDIENTS:

4 cups full fat milk

¾ cup sugar

a pinch alum powder

4 tbsp mango juice

¾ cup paneer

3 tbsp sugar

½ tsp vanilla essence

for decoration:

chopped almonds and pistachios

Method:

* Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame.
* When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame.
*  Add the alum powder and continue boiling and stirring until the mixture becomes thick.
* Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min.
* Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate.
* Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence.
* Spread this mixture over the mango mixture.
* Sprinkle chopped nuts on top. Store in refrigerator.
* Cut into pieces and serve.

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COCONUT BURFI:
INGREDIENTS:
400 g condensed milk

300 g grated coconut

100 g  full cream milk powder

½ cup milk

few drops red color

Method:

* Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
* Once heated cook on slow flame till the mixture leaves the sides of the pan.
* Divide the mixture into two equal portions.
* Spread one portion evenly on a greased plate.
* To the other portion add the red color and mix well.
* Spread it over the white layer and allow it to cool.
* Cut into squares and serve.

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PANEER AND COCONUT BALLS:
INGREDIENTS:
For the paneer balls

½ kg paneer

8 tbsp powdered sugar

2-3 tsp rose water

a few drops rose essence

For the coconut mixture

2 cups dried coconut

1½ cups granulated sugar

2 pinches saffron

a little milk

For decoration

4 -5 blanched and chopped pistachios, silver foil

Method:

*  For paneer balls
*  Mix all the ingredients very well and make a dough.
*  Divide the dough into 2 portions and shape into small round balls.
*  For the coconut mixture
*  Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
*  Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves.
*  Add the saffron mixture to the coconut mixture. Mix well.
*  How to proceed
*  Make a covering of the coconut mixture over each paneer ball using hand pressure.
*  Arrange the balls in a plate and cover with silver foil. Chill.
*  Cut each ball into 2 parts. Decorate with pistachios.
*  Serve cold.

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Pista Burfi Recipe:

INGREDIENTS:
1 cup powdered pista
1/2 cup sugar
1/2 tsp cardamom powder

METHOD
1. Take a pan. Add sugar & 1/2 cup water in it.

2. Boil to make a thick syrup of two strands .

3. Take it off from fire and add pista powder and mix well.

4. Add cardamom powder.

5. Spread it on thali & decorate with chopped almonds.

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Badam Burfi Recipe:

INGREDIENTS:
1 cup almond powder
1\2 cup sugar
1\2 tsp cardamom powder

METHOD
1. Take a kadai add 1\2 cup sugar & 1\2 cup water & boil it.

2. Make thick syrup of two strand.

3. Take it off from fire and add almond powder and mix well

4. Add cardamom powder.

5. Spread the mixture on the thali and garnish with pista.

6. Keep aside till it cools. Cut into pieces.

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WalnutT Burfi Recipe:

INGREDIENTS
1 cup walnut pwd
1/2 cup sugar
1/2 tsp cardamom pwd

METHOD
1. Take a pan, add sugar and water enough to dip sugar.

2. Make a syrup of two strands.

3. Take it of from fire.

4. Add walnut & cardamom pwd.

5. Spread it on a thali.

6. Garnish it with silver foil and cut into pieces.

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