Ingredients:

- 1/2 kg flour
- 4-5 tbl spoon of oil
- a pinch of salt
- a pinch of Kalo jeere

Steps:
- Knead all the ingredients well with a little water.
- Make small balls and flatten them into thin chappatis and cut them into small diamond shaped pieces with a knife.
- Deep-fry them in 2 cups of oil until light brown.
- Soak the extra oil and serve with tea.

Ingredients:

- 1 coconut
- 1 kg milk
- 250 gms sugar
- a pinch of elaichi powder

Steps:

- Grate the coconut and boil it in 1 kg milk until it dries up.
- Remove it from heat.
- Heat 6tbl spoon cream (malai)/water in a bowl .
- Add 250gms of sugar and stir to make the syrup.
- Add the coconut and keep stirring until dry.
- Remove it from heat.
- Add the elaichi and make small balls.
- On cooling, serve.

Ingredients-  Freshly made 250 gms paneer from 2 lit milk (for 22 rassogollas)
 2 lit. of boiling sugar syrup
 2 lit. of made sugar syrup

Steps-
- Paneer when warm, mash it fine and make small balls.
- Dip them immediately in boiling syrup.
- From time to time you have to check the density of the boiling syrup with a spoon.
- If the boiling syrup thickens add a little water. The density of the syrup should be same through out.
- You will find the paneer balls in the boiling syrup getting larger in size.
- You have to boil the syrup and the balls for some more time until you find the balls getting smaller in size.
- Now take out the balls and dip them in the made syrup.
- Your rassogolla is made, serve them hot.
Boiling syrup
-In 2 liters of water add 1.5 kg of sugar and boil.
-When the syrup boils remove a layer of white froth which surfaces on the top of the boiling syrup.
-If you can, strain the liquid to remove impurities.
-This syrup has to be kept boiling in which the paneer balls are dropped.
Made Syrup
-In 2 liters of water 1.1kg of Sugar should be added, boiled and cooled and kept aside to add the rassogollas in it.

Ingredients:
Milk- 2 litres
Sugar- 4 tablespoons
Rice- 3-4 tablespoons
few raisins, sliced almonds, chopped cashew nuts

Steps:-
- Wash rice and dry it on a plate and keep aside.
- Heat milk in a large pan.
- Simmer until it is reduced to 3 quarters its original volume.
- Add he washed rice.
- Add sugar when the rice is tender.
- Continue cooking until milk is reduced to half and thickens.
- Add the raisins, almonds and chopped cashew nuts.
- Remove from heat.
- Cool and serve.

Ingredients-
To make 25 pieces of sandesh
500 gms. of channa.
375 gms. of sugar. 

Steps -
- Knead 500 gms. of channa into a smooth paste.
- In a karai/pan fry the kneaded channa and sugar over mild heat stirring all the time.
- Remove from the heat when the mixture  -leaves the sides of the pan and when the sugar has melted.
-Then you can add essence or grinded cinnamon/elaichi for a
finer taste.
-Form into balls or press into moulds to shape.