KAJU KATLI

Ingredients
Cashewnut powder 3½ cups
Sugar 1 1/3 cups
Liquid glucose 2 tablespoons
Ghee 1½ tablespoons
Silver warq as required
Method
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C. Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and keep stirring till the temperature comes down to 65?C. Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver warq and cut into diamond shapes. Store in an airtight container.

BESAN LADDOO

Besan Ladoo
Ingredients:
200 gm ghee
350 gm besan (gram flour)
175 gm castor sugar
1 tsp cardamom powder
2 tbsp dried fruit
1/4 tsp saffron strands soaked in 1 tbsp water

Method:
1.Heat ghee in a large pan. Add besan and cook on a slow flame, stirring continuously.

2.Remove the pan from the flame when the ghee separates and the besan colors. Cool.
Stir in sugar, spice, dried fruit and saffron.

3.Prepare even sized ladoos and serve decorated with extra dried fruit and silver leaf.
This is a traditional Indian sweet.

CHURMA LADDU

Ingredients
1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus
Method
1. Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2. Divide the dough into 8 equal portions.
3. Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
4. Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5. Drain on absorbent paper and allow them to cool.
6. Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7. Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
8. Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9. Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10. Allow the mixture to cool slightly.
11. Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
12. Store the laddus in an air-tight container.

KAJU BARFI

Ingredients

2 cups cashewnuts soaked in water for 2 hours

1 cup powdered sugar

1 tbsp. Ghee

1/2 tsp. cardamom powder

Silver Varak (silver leaf) for decoration

Method

1.Drain and blend the cashewnuts to a fine paste. Use as little water as possible when blending.

2.In a heavy saucepan put sugar and paste. Cook on a medium heat.

3.Keep on stirring continuously till a soft lump is formed.

4.Add Ghee(clarified butter) and cardamom powder and mix well. Spread on a clean greased work surface.

5.Roll lightly with a rolling pin, to a desired thickness.

6.Apply the silver varak. Cool and cut into diamond shaped burfis.

This sweet is generally made during diwali period.Do not make in an aluminium or iron kadai,It will turn dark in colour.Make in non stick pan for brighter colour.

FRUIT AND CHOCOLATE GATEAU

Ingredients

1 recipe chocolate cake

For the Chantilly cream

1 1/4 cups (250 grams) fresh cream
4 tablespoons powdered sugar
1 teaspoon vanilla essence

To be mixed into a soaking syrup

2 tablespoons sugar
2 tablespoons fruit juice
1/2 cup water

For the filling

1 1/2 cups seasonal fruits (apples, melon scoops, cherries, kiwis, strawberries,
peaches, mangoes etc.)

For the garnish

dark chocolate curls

For the Chantilly cream

1. Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till
soft peaks form.

2. Keep refrigerated till required.

How to proceed

1. Slice the chocolate cake horizontally into 3 equal parts.

2. Soak the bottom layer of the chocolate cake with the soaking syrup.

3. Spread 1/3 of the Chantilly cream on the soaked layer of the cake.

4. Place 1/2 cup of fruit on top and sandwich with the second layer of chocolate cake.

5. Soak with the soaking syrup and spread 1/3 of the Chantilly cream on the soaked
layer of the cake.

6. Top with 1/2 cup of the fruit and sandwich with third layer of the chocolate cake.

7. Soak with the remaining soaking syurp and spread the remaining Chantilly cream on top.

8. Garnish with the remaining fruit and chocolate curls and refrigerate.

9. Serve chilled.

KULFI

Ingredients

Milk 6 cups
Mawa 1½ cup
Cream 1 cup
Cornflour 8 tablespoons
Castor sugar 1¾ cup
Keora essence a few drops
Almonds & pistachios a little
Cardamoms 4, powdered


Method

1.Dissolve the cornflour in the milk to from a paste.

2. Boil the rest of the milk and add the cornflour paste and cook till the mixture thickens.

3. Remove from fire and add the powdered cardamoms, almonds and pistachios and cool.

4. Cool it in the fridge for 8 hours to set after pouring the mixture in kulfi moulds.

PEACH JAM

Ingredients
4 cups peaches, roughly chopped
1½-2 cups sugar
2 cloves
25 mm. (1") stick cinnamon
juice of ½ lemon
Method
1. Mix together the peaches, sugar, cloves and cinnamon along with 1 tablespoon water in a non-stick or a heavy bottomed pan.
2. Allow the peaches to simmer in their own liquid, over a slow flame for about 20-25 minutes till the mixture thickens (this preserve will thicken without any additives ).
3. Add the lemon juice and mix well.
4. Cool and store refrigerated in an air-tight container.
This lasts for a month.When peach is in season you can make jam and if you want it to last till next season you should add preservative to it.