Gajar Ka Halwa (Sweet Minced Carrot)

Ingredients.......................................

1. Chopped Carrot- 2cup
2. Sugar- 1/2cup
3. Cardamom Pwd- 2pinch
4. Milk- 1/4 cup
5. Double cream- 1/2 cup
6. Clarified Butter- 3tsp
7. Dry fruits chopped-4tsp

Method.................................

• Heat the wok add chopped carrot, milk and double cream cook for 20-25 min.

• Now add sugar, cardamom pwd and cook again for 15- 20 min.

• Add dry fruits, Clarified butter  and stir for 10-15 min.

• Gajar Ka Halwa (Sweet Minced Carrot) is ready to eat .

Grilled pineapple

Ingredients...............................

1. Pineapple strips- 4-5
2. Sugar- 3tsp
3. Green cardamom- 2pinch

Method............................

• Wrap the pineapple in sugar n green cardamom pwd  and put them on hot wire.

• Turn them one by one. Grilled pineapple  is ready to eat.

Coconut Balls (Nariyal Laddoo)

Ingredients..........................

1. Grated fresh coconut-2cup
2. Jaggery- 1/2cup
3. Cardamom pwd- 2pinch
4. Clarified butter- 1tbsp
5. Crushed dry-fruits- 3tsp

Method......................

• Heat the wok add butter/oil after 1 -2 min, add cardamom pwd and put grated coconut , fry for 3-4 min.

• Now add Jaggery and stir...keep the flame low the jagger will begin to melt and mix with the coconut, the jaggery  will melt completely and begin to thicken little bit turn the gas off.

• Take out the mixture in another vessel leave it for 1 to 1/2 min,  do your palm greasy and make the laddoo roll them in crushed dry fruits.

• Coconut Balls (Nariyal Laddoo) is ready to eat

Banana Cake

Ingredients.........................

1. Ripe Banana- 2 1/2
2. Wheat Flour- 175gm
3. Melted Butter-90gm
4. Sugar- 100gm
5. Egg- 2
6. Wall nut- 3tbsp
7. Lemon juice- 2tbsp
8. Baking Pwd- 1/2tbsp

Method.........................................

• Take  a bowl add wheat flour and baking pwd mix them niceley now add  mashed banana, egg yolk, sugar, lemon juice, n butter  mix them.

• Pre heta oven 200 oc now Whisk the egg white and pour in mixture, fold them niceley,   grease the cake tin place parchment paper pour the cake mixture sprinkle walnut crushed  and bake for 30-40 min.

• Banana Cake is ready to eat.

Chocolate Brownies

Ingredients......................................

1. Dark Chocolate- 100gm 
2. Butter-75gm
3. Coco Powder- 4tbsp
4. Plain Flour- 3tbsp
5. Baking powder- 1/2tbsp
6. Sugar- 170gm
7. Whole Egg- 3

Method.....................................

• Take a double boiler and put butter,dark chocolate and melt them. break the eggs and beat them nicely

• Now take a bowl add flour, coco powder, sugar, baking powder, mix them now pour the melted chocolate and egg mixture gradually....now fold them nicely 

• Pre heat oven for 180o, pour the mixture in tin and bake for 30 min. brownies should be sticky and gooey in the middle not dry as a sponge. check using with tooth pick in middle.

• leave it in tin to cool. chocolate brownie is ready to eat with ice cream.

Sankranti sweet balls

Ingredients............................

1. Black sesame  seeds roasted- 300gm
2. Jagger y-200gm
3. OIL- 1/2spoon
4. Water-100ml

Method......................................

• Heat the woke, add 100ml water and Jaggery together, now  let it boil, on medium heat .
• After 20min, you can see some bubbles on top , take one bowl fill with cold water, now drop some drops of jaggery syrup. if drop goes in water hard that means jaggery syrup is ready. if it goes in water and melts that means you have to cook little more.
• Now put roasted seeds in syrup and mix them properly take out in another plate and grease your palm with oil and make balls.
•  Sankranti sweet balls is ready to eat for sankranti

Home -made Gujhiyan Sweet Puff Pastry

Ingredients.......................................

For crust............................

1. Plain flour- 200gm
2. Oil- 8tbsp oil for rubbing
3. lukewarm water- 1/2cup

For filling...............................

1. Ricotta cheese- 100gm
2. Deccicated coconut- 4tbsp
3. Chopped dry nuts- 6tbsp
4. Sugar fine- 60gm
5. Green cardomom pwd- 4pinch

Method..............................

For crust...................................

• Mix flour, oil and rub them properly, now add water and make pliable dough.
• Cover the dough with cloth and keep a side for 1/2 hour.

For filling.....................................

• Heat the wok add ricotta cheese and fry till dry for 20 min., take out and keep a side .

• After 1 hour add coconut, cardamom pwd, sugar, dry fruit and mix them , filling is ready.

For Gujhiyan..............................

• 1     Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
  2.    Knead the dough again for a minute.
  3.    Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
  4.    Roll each ball into about 4-inch diameter  (like a roti or chappati).
  
  
  
  
  
  
  
  
  5.    Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
  6.    Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
  
  
  
  
  
  
  
  
  7.    Continue filling the rest of the gujia in the same manner.
  8.    Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
  9.    Place the gujia in the frying pan few at a time.
  
  
  
  
  
  
  
  
  
  
  10. After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
  
  
  
  
  
  11. When they are done cooking, lift them out of the oil with a slotted spoon.