Kaju Ka Peda

Ingredients-for the cashewnuts peda 2cups cashewnuts fine powdered ,1cup sugar, 1/2tsp cardamom powder,1/4tsp saffron strands, 

To garnish –1/2tsp cardamom powder, saffron .blanched and peeled pistachios, glazed cherries, cashew nuts and rose petals 

Method-. Dissolve the sugar in 1/2 cup of water and prepare syrup of 1 string consistency. Add cashew nuts fine powder and cardamom powder, saffron strands and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan. Transfer to a plate. Mix and knead very well. Make dough. Divide dough into lemon sized equal portions. Give shape of peda by mould or by hand to each portion .garnish with cardamom powder, saffron .blanched and peeled pistachios, glazed cherries , cashew nuts and rose petals. 

Palada Payasam

Ingredients -1/3 cup Palada (rice ada), 2 cups Milk,1/4 cup Sugar, 2 teaspoons Ghee,

1/4 teaspoon Cardamom Powder, tablespoon chopped Cashew Nuts, 1 tablespoon Raisins

 Method –Soak readymade rice ada in 2cups warm water for 10 minutes. Drain water and rinse in cold water. Heat ghee in a pan  and roast cashew nuts and raisins separately and transfer them into a plate for garnishing. In a nonstick or in heavy bottomed pan ,add milk, sugar ,cardamom powder  and soaked rice ada and cook on medium  heat until mixture starts boiling. Now on low heat cook mixture , stirring constantly until it turns thick and palada is soft. Check for sugar, if required, add more. Transfer the palada payasum to serving dish. Garnish with roasted cashew nuts and raisins. It can be served at room temperature or chilled.

Suggestion –for more creamy texture, add condensed milk.

Rosy –Cheesy Ghevar

Ingredients-1 cup fresh cream, ½ cup milk, 2tsp powdered sugar, ½ cup grated –home made mashed paneer, 2tbsps white chocolate, 2tsp rose sugar syrup, ½ tsp agar-agar powder, Sugar rose, Grated white chocolate and rose petals-to garnish 

Method – Just mix the agar-agar powder in 2 tbsp hot water. In a thick pot add ½ of milk and cream together and heat till it simmers. Add sugar and grated white chocolate and cook till it melts. Remove from heat. Add agar-agar mixture and mix well immediately. Add mashed paneer to the mixture and mix or blend properly till smooth. Keep aside to cool. Spread this mixture over ghever .Cover it with cling wrap and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight or till they set. Garnish Grated white chocolate, Sugar rose and rose petals. Serve chilled.

Anjeer-khajoor ki Gunjia

Ingredients –For The Stuffing- 2tbsps dessicated coconut 2 tbsps powdered sugar 1 tsp cardamom powder,20 figs soaked and chopped finely ,20 dates chopped and deseeded ,2tbsps cahewnuts powder,2tbsps roasted khoya(mix and blend well.)In a non stick pan cook on low heat for 5 minutes.keep aside to cool and divide them into 10-15 equal portions. 

For The Covering 1 ½ cups refined flour 2tbsps ghee 1/2 cup milk or as required oil or ghee for frying milk for sealing Chopped nuts to garnish 

Method –For the covering - Take the flour in a bowl and add the melted ghee over the flour. Add the milk and knead into a soft and smooth dough. Cover with a wet muslin cloth and keep aside for 30 minutes. Knead again to make the dough more soft. Divide the dough into 10-15 equal portions and roll out each portion into a circle of 4" diameter. Place a portion of the filling at the center of each puri and fold the circle in a half-moon shape. Apply a little water or milk on the edges and seal it using water. Make design by folding and cut method to seal gunjias. Repeat this process for remaining ingredients. Cover with a moist cloth for 5 minutes. Heat oil or ghee in a kadhai and deep-fry the gunjia on medium heat till it turns golden brown. Drain on an absorbent paper. Garnish with Chopped nuts. Cool and serve. 

Malpua

Ingredients - Milk -1litre Sugar -250grams Saffron (kesar) –few strands Refined flour (maida) -3/4 cup Ghee as required Few strands of saffron 

To garnish –Blanched and peeled pistachios and almonds finely sliced or cut into slivers 

Method- Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty grams of sugar for batter. Make one-string sugar syrup with the rest of the sugar. Add saffron to the sugar syrup. Cool the reduced milk and add refined flour and the reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and turn over. When both sides are properly done, Malpua should be golden brown on both sides .drain and immerse in the sugar syrup. Set the malpuas in serving plate. Garnish with Blanched and peeled pistachios and almonds finely sliced or cut into slices.