ANJEER SHAKE

Ingredients
2 glass whole milk4 figs(anjeer)
4 tsp sugar
2 tsp broken cashews
2 tsp broken almonds
6-7 ice cubes
Directions
1.Soak figs in a cup of milk for 3-4 hours or can overnight.Now blend it in blender by adding milk & sugar.
2.Finally add ice cubes, half of cashews & almonds & again blend it until quite foamy.Pour in a glasses, garnish with remaining cashews & almonds

PURI

Ingredients
3-4 sweet potatoes
2 cup wheat flour
1 cup milk
1 tsp sugar
pinch of salt
ghee
Directions
1.Pressure cook sweet potatoes, remove skin & smash them.
2.Add flour, sugar, salt in smashed potato & with the help of milk make a thick dough of it.Divide dough in a 8-10 balls & make chapati of it (while rolling, make a hole at a center of chapati it will help to cook chapati well )
3.On hot griddle roast chapatis with the help of ghee.The way one does for puran puri.
This is a variation of puran puri.

LILWA KA HALWA

Ingredients
1 cup green chana (boiled)
1/4 cup khoya
10-12 almonds
10-12 cashewnuts
3 tbsp ghee
2 cups milk
1/4 cup sugar
1/4 tbsp green cardamom powder
Directions
1.Boil chana and keep aside for cooling.
2.Then grind itHeat ghee in pan and add ground chana and cook for 10mints.
3.Add milk and wait till it becomes thick, than add add sugar and keep at flame till 2 mints.
4.Add khoya, almonds, cashew nuts, and cardamom powder Serve.

KHAJUR KI KHEER

Ingredients
1/2 cup poppy seeds
1/2 cup seedless dates
1/2 liter milk
2 tsp ghee
5-6 tsp sugar
1 tsp cardamom powder
chopped almond and cashew for garnishing
Directions
1.Soak the poppy seeds in 1 cup milk for 2-3 hours.Then grind it in grinder and make a smooth paste.
2.Then make a paste of dates by grinding it.Take a bowl and allow to heat it,add ghee in this.
3.Then add poppy seed paste and dates paste in this,fry them on medium flame for 5 min.
4.Now add milk in this mixture and add sugar.Allow to boil up to it become a thick.
5.Now add cardamom powder and remove from flame.Garnish with cashew and almond, and serve it.

RAJGIRA CHIKKI

Ingredients:
250 gm ramdana / rajgira / cholai
750 gm jaggery
3 1/2 cups water
A greased surface to set the chikki
Method:
1.Heat a pan to very hot and add the rajgira. It will start popping up almost immediately. When popped up, remove from pan and keep aside.
2.Place jaggery and water in a pan, and dissolve jaggery over low heat. When dissolved increase the heat and bring to a boil and cook over high heat till a 2-3 thread consistency is reached.
3.Mix in the rajgira into the mixture.
4.Transfer at once onto the greased surface, pat to level and leave to set.

BADAM KA HALWA

Ingredients
1 cup almonds
½ poppy seeds
2 cup sugar
1 cup ghee
2 tsp cardamom powder
2 cup milk
2 tsp Broken cashew
Directions
1.Sock almonds & poppy seeds separately in milk for 3-4 hours.Grind them separately with milk in which they socked.
2.Heat a pan with ghee, add both the mixtures in it & fry them on medium heat for 20
min.
3.Now add milk & then sugar & fry it again for 5-7 min.Now add cardamom powder & cashew & remove it from fire.serve it hot.

BESAN LADDOO

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.