Kesar Peda

Ingredients:-
Milk- 1 litre
Saffron- 1/4 tsp.
Powdered sugar- 1 cup
Kesar colour- little

Method:- Heat milk in a heavy bottomed pan till it reduces to 3/4Th of its consistency. Add powdered sugar and stir till it becomes very thick. Crush 1/4 tsp. of kesar in little hot milk. Add to the milk before removing from fire. If necessary add little kesar colour. Remove from fire. Keep stirring with a wooden masher till the mixture turns thick & becomes lukewarm. Remove it & knead to a soft dough on top of a greased platform. Prepare small balls & flatten it. Decorate with nuts.

Basundi

Ingredients:-
Buffalo's milk / thick milk- 2 litres
Sugar- 1/2 cup
Almond blanched & sliced- 2 tbsp.
Cashew nuts blanched & sliced- 2 tbsp.
Pista blanched & sliced- 2 tbsp.
Ghee- 1 tsp.

Method:-
Heat milk in a broad & heavy kadhai. Heat in high flame till milk starts boiling. Reduce flame & cook keeping a ladle in the centre. When cream is formed on top, gently keep pushing it to the sides of the vessel. Cook till 3/4Th of the milk is reduced repeating the process. Then scrape corners & put all the cream in the milk. Add sugar & switch off the stove. Stir gently till sugar is dissolved completely. Fry sliced nuts in ghee. Mix with basundi. Chill & serve in small cups.

Milk Halwa

Ingredients:-
Buffalo's milk- 1 litre
Sugar- 3 tbsp.
Citric acid- 2 pinches
Ghee- 1 1/2 tbsp.
Fine rawa- 1 tbsp.
Broken Cashew nuts- 1 tbsp.

Method:-
Boil milk in a heavy bottomed kadhai till it is reduced to 3/4Th of its consistency. Add sugar & cook for another few minutes. Add citric acid to curdle the milk & keep stirring for few minutes. Fry cashew nuts & rawa in ghee. Add to the halwa. Cook till dry. Add little more ghee if necessary. Remove from fire when halwa consistency is reached.

Kesari

Ingredients:-
Boiled milk- 3 cups
Milk- 2 tbsp.
Saffron- Little
Sugar- 5 - 6 tsp.
Cardamom powder- Little
Nutmeg- Little
Almond- Little
Pista- Little

Method:-
Milk Should be made into paneer but not drained completely. Blend paneer, milk, saffron & sugar together. Add cardamom powder and nutmeg. Mix well. Add in almond & pista. Pour into serving bowls & allow to set for 2 - 3 hours. Serve chill

Plain Cashew Roll

Ingredients:-
Cashew nuts- 1 cup
Sugar- 3/4 cup
Silver foil- For decoration

Method:-
First cashew nut should be kept under direct sunlight for 2-3 hrs. Then roast it in a kadhai on low flame. Keep it in an oven for 1 minute. Then powder it in a mixer & keep aside. Heat sugar with water in a vessel. Water should be as such that the sugar gets immersed in it. Keep stirring till it becomes one string consistency. Then add cashew powder & stir well till it becomes like a dough. Wait till a ball shaped dough has been formed. Switch off the gas but continue stirring for two more minutes. Then spread the contents over the silver foil & make like a chapati in a chapati roller. Then cut it into diamond or roll shaped pieces.

Cashew - Pista Roll

Ingredients:-
Cashew nuts- 250 gms.
Sugar- 3/4 cup
Pista- 50 gms.
Green colour powder- little
Powdered sugar- 1 tbsp.
Silver foil- For decoration

Method:-
Cashew Roll:
First cashew nut should be kept under direct sunlight for 2-3 hrs. Then roast it in a kadhai on low flame. Keep it in an oven for 1 minute. Then powder it in a mixer & keep aside. Heat sugar with water in a vessel. Water should be as such that the sugar gets immersed in it. Keep stirring till it becomes one string consistency. Then add cashew powder & stir well till it becomes like a dough. Wait till a ball shaped dough has been formed. Switch off the gas but continue stirring for two more minutes. Then spread the contents over the silver foil & make like a chapati in a chapati roller.
Pista Stuffing:
Dry roast pista & powder it finely. Mix the powdered pista with green colour & powdered sugar. Now spread the pista powder mixture evenly over the cashew roll & roll it as soon as possible because the cashew nut roll will dry soon. Roll up tightly from one end like a mat. Then cut into pieces.