INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preparation:
* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
125g plain sweet biscuits, crushed
60g butter or margarine, melted
375g cream cheese (light is fine), softened
375ml evaporated milk, chilled
300g mixed berries, washed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon gelatine
1/4 cup hot water
1 tablespoon icing sugar (for garnishing)
Method:
* Mix the biscuit crumbs with the butter (or margarine) until well combined.
* Press the biscuit mixture in the base of a 22cm springform pan.
* Refrigerate until firm (approximately 2 hours).
* Beat the cream cheese and the sugar together until they form a smooth texture.
* Gradually beat in the evaporated milk and vanilla.
* Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture.
* Pour the cheesecake mixture over the biscuit crumbs in the springform pan.
* Refrigerate until set (approximately 4 hours).
* Immediately before serving, sprinkle berries on your cheesecake and dust the cheesecake and berries with a little sifted icing sugar.
* Soak pistachios in the water for at least 3 hours.
* Rinse the rice under water and place into the pan.
* Add the half of the milk and stir. Cover and cook for 15-20 min until soft.
* Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.
* Decorate with whole pistachios. Serve hot or cold.
* Rinse, peel and grate carrots.
* Melt a butter in pan.
* Add the grated carrots and stir for 15-20 minutes.
* Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
* Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.
* Melt the butter in the pan.
* Add the semolina and roast on a very low heat until it turns light brown and it gives a nice aroma.
* Add water and let it absorb.
* Add sugar, pinch of salt and stir gently for 5-7 minutes.
* Finally, add nuts and take off the heat.
* Pour in serving dishes. Decorate and serve immediately.
* Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.
* Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
* Divide into 18-22 equal portions, and roll each portion into a ball.
* Heat the oil and gently deep fry the balls until golden brown.
* Remove with slotted spoon and put into the syrup.
* Bring the syrup to a boil, then remove from the heat.
* Transfer the balls to a large shallow serving dish.
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.
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.
* Mix the flour, rice flour, baking powder.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served
* If the mixture cools balls cannot be made as the sugar crystallizes.
* Decorate with silver foil, cut into small pieces and serve.
* 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.
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.
Peanut Butter Cup Cookies Recipe:
Berry Cheesecake Recipe:
Kesar Kheer Recipe:
Gajar Halva Recipe:
GULAB JAMUN RECIPE:
ASMALAI RECIPE: 
BESAN LADDOO:
BOONDI LADDOO:
MANGO VANILLA BARFI:
PANEER AND COCONUT BALLS:
KAJU KATRI SILVER RECIPE:
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