Ingredients:

• Bengal gram dal (channa dal) - ¹/₂cup

• Masur dal - ¹/₂cup

• Green gram dal (moong dal) - ¹/₂cup

• Oil or Butter - 1¹/₂cup

• Khoya - 100gm

• Sugar - 2cups

• Milk - 2cups

• Cashew nuts - few

• Yellow color - a pinch

Khoya : Khoya is prepared by boiling milk till all the water in it evaporates. It is the thick residue left after boiling. We can get ³/₄cup (170-180gm) khoya by boiling 1litre milk. 

Steps:

1. Grind all the dals separately into fine powder. Soak each in water for half an hour. Strain and mix together.

2. Heat oil. Fry the dals on low heat till slightly brown in color and a sweet smell starts coming from the mixture.

3. Put in 2cups of milk and 2 cups of water. Cook for some time. Add yellow color and sugar. Cook stirring continuously till it leaves the sides of the pan. Grate khoya and add. Mix well.

4. Let the mixture cool and then press through a sevia making machine onto a greased pan. Press and cut into pieces. Decorate with cashew nuts.

LAPSEE

Ingredients:

Steps:

1. Warm ghee in a pan by adding wheat gram. Stir and cook till gram turns golden in color and aroma exudes.

2. Melt sugar in 1-cup water and keep aside.

3. oil and add remaining water to roasted wheat gram stir gently now, and cook till the grain of the gram is soft on pressing.

4. ook till ghee separates along the sides. Now its ready to serve.

Ingredients:

Steps:

1. Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough.

2. Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown color. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.

3. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. Store for use in an airtight glass jar.

Ingredients:

300 gms. Wheat flour
300 gms. Ghee
1/2 tsp. cardamom seeds, crushed well
3 tbsp. milk
300 gms. Powdered sugar
3 tbsp. assorted dry fruits like slivered almonds, raisins, etc.

Steps:

1. Heat ghee in a large heavy pan.

2. Add flour, stir fry on low, stirring.

3. When flour is evenly browned and aromatic, take off fire.

4. Spread contents of pan into plate, allow to cool.

5. Add sifted powdered sugar, cardamom, dry fruits.

6. Mix very gently, but thoroughly.

7. Shape into equal ping pong ball sized balls.

8. Cool completely before storing in airtight boxes.

Ingredients:

3 cups plain flour
1 cup solidified ghee
3-4 ice cubes
4 cups water, approx.
1/2 cup milk
1/4 tsp. yellow food color
1 kg. Ghee for deep frying

For syrup:
1 1/2 cups sugar
1 cup water

For topping: (optional)
1 tsp. powdered cardamom
1 tbsp. chopped almonds & pistachios
1 tbsp. milk in which 1/2 tsp. saffron has been rubbed in
Silver foil

Steps:

1. Prepare sugar syrup of 1 thread consistency. Refer features for procedure of syrup)

2. Take solidified ghee in a large wide bowl.

3. Taking one ice cube at a time rub the ghee vigorously.

4. Take more ice cubes as required, till ghee becomes very white.

5. Add milk, flour and 1 cup water.

6. Mix to make smooth batter.

7. Dissolve color in some water and add to batter.

8. Add more water as required.

9. Batter should be fairly thin (it should run off easily when pour from spoon).

10. Take an aluminum or steel cylindrical container (do not use lid).

11. The height should be at least 12". And diameter 5-6".

12. Fill half with ghee. Heat.

13. When ghee is smoky hot, take a 50 ml, glassful of batter.

14. Pour in centre of ghee, slowly in one continuous threadlike stream.

15. Allow foam to settle. Pour one more glassful in hole formed in centre.

16. When foam settles again, loosen ghevar with an iron skewer inserted in hole.

17. Lift carefully, at a slant, and place on wire mesh to drain.

18. Keep hot syrup in a wide flat bottomed container to fit in ghevar.

19. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .

20. Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.

21. Cool a little, top with silver foil.

22. Splash a few drops of saffron milk, sprinkle some chopped dry ruit and a few pinches of cardamom powder.

Making time: 45 minutes

Variation: One may also top ghevar with rabri prepared in advance. This ghevar will however not last as Long. It will also be softer.

Ingredients:

• 2 tbsp. wheat flour

• 2 1/2 tbsp. ghee

• 3/4 to 1 cup sugar or molasses (jaggery)

• Cardamom powder

• chopped pistachio and almonds

Steps:

1. Add flour and roast on slow fire, stirring continuously.

2. On another pan add 2 1/2 cups water to sugar and keep to boil.

3. When the flour becomes a golden brown, add the boiling sweet water. Stir gently and continuously till excess water evaporates and the ghee separates.

4. Decorate with chopped nuts.

Ingredients:

• 1 1/2 cup almonds soaked overnight

• 3 cups hot milk

• 250 gm ghee

• 1/2 to 1/3 cup sugar

Steps:

1. Peel the almonds, wash and grind to fine paste.

2. Heat ghee in a heavy pan. Add paste and cook on first high then slow flame, stirring continuously. After a while it should turn a light brown and aromatic.

3. Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter.

4. When mixture thickens, add the sugar and cook, stirring continuously and gently till ghee begins to separate.

5. Decorate with chopped nuts and serve hot.

Ingredients:

• 500 gm Moong dal (green)

• 500 gm sugar 500 gm ghee

• Saffron soaked in a little milk

• Cardamom powder

• water about 250 ml

Steps:

1. Soak the dal for 5-6 hours. Wash and remove the skins well. Grind dal fine either in a stone grinder or electric grinder. Use as little water as possible.

2. Put sugar and water in a pan and put to boil. Once sugar dissolve add a few tblsp. of milk. As the syrup boils the scum will rise. Remove with a strain.

3. Further boil till the syrup become sticky between the fingers. (One thread should fall when poured from a tilted spoon) keep aside.

4. Heat the ghee in a heavy kadai (vessel) and add dal. Keep stirring rigorously to avoid burning. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.

5. Pour the hot syrup, add cardamom and dissolved saffron. Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.

6. Decorate with chopped dry fruit. Serve hot especially on a cold day.