SWEET DISHES

Method

• Mix butter and sugar till it is light and fluffy. Mix the dry ingredients and mix it with the batter slowly while stirring.
• Add the colors, kismis and milk and stir for some time.
• Pour the batter into a greased plate and cook on power 60 for 3 minutes at high mode.
• Allow it to stand in the oven for sometime before serving.

Method

• Take the carrot along with half the amount of sugar and cook covered on power 60 for 14 minutes. 
• Add the condensed milk, khoya, and the rest of the sugar and cook uncovered for 8 minutes. 
• Garnish with the cashews and currants and serve. 

Method

• Mix the butter and sugar well. Add all the dry ingredients and the cola drink and mix. 
• Pour in a greased plate and cook on power 60 for 3 minutes at high. 
• Allow it to stand for 5 minutes on the oven. 

• Cool and slit the cake horizontally. In a bowl whip the cream and sandwich the two layers with the cream. Top with the cherries and grated chocolates.

Method

• In a dish take the ghee, semiya, cashews, raisins and cook on high for 4 minutes with stirring in between.
• To this add the milk, condensed milk, and cook on high for 3 minutes.
• Add the sugar and cardamoms and cook on medium power for 8 minutes till the kheer turns thick.
• Serve hot or cold as desired.

Method

• Take some 50 Gms of the grated coconut and keep aside.
• Add the remaining coconut to the condensed milk and cook on slow fire.
• Gently mix till the mixture leaves the sides of the pan.
• Cool and roll into small laddoos with greased palms.
• Roll the laddoos in the coconut powder set aside and serve.
• This makes around 20 medium sized laddoos.

Method

• Grind well the peeled almonds, elaichi and saunf to a fine paste and mix with the rest of the ingredients. 
• Strain the mixture well. 
• Take crushed ice cubes in a glass till half and fill the rest with the above mixture. 
• Serve garnished with rose petals. 
• This makes for 12 glasses. 

Method

• Heat the ghee in a vessel. Add the condensed milk, the milk and the citric acid dissolved in a little water to it. 
• Stir well till the mixture curdles.
• Make a paste of the corn flour with two tablespoons of water and mix it with the above mixture. 
• Cook till the mixture leaves the sides of the pan. 
• Add the color and mix well. 
• Slightly cool the mixture and shape into pedas. 
• Serve garnished with elaichi powder. 
• This would make some 20 normal sized pedas. 

Method

• Mash the panner coarsely and add the milk powder, condensed milk and mix well.
• Heat the above mixture in a thick-bottomed pan for about 10 minutes with constant stirring. 
• Continue cooking till the mixture becomes thick. Remove from the fire and spread it on to a greased plate. 
• Sprinkle elaichi powder on the top and also top it with the silver leaf. 
• Cool it and cut into square pieces. 

Method

• Heat the ghee and fry the cashews and raisins and keep aside.
• Fry the semolina in the ghee till it turns brown.
• Add the kesari powder to the 2 cups water and add to the semolina.
• Keep stirring so that no lumps are formed.
• Then add the condensed milk and keep stirring till the mixture leaves the sides of the pan.
• Put on a greased plate and when cooled cut into the desired shapes.
• Serve garnished with the roasted cashews and raisins.

Method

• Soak the gelatin in ½ cup water and dissolve in a pan of hot water.
• Mix the dissolved gelatin, condensed milk, chopped pineapple slices and lemon juice well.
• Whip the cream till it is stiff and add to the above mixture.
• Pour the mixture in a mold and refrigerate it for sometime.
• When set unfold it onto a dish and serve with beaten cream on top.

Method

• Soak the figs in the milk for some one-hour.
• Grind it into a paste.
• Heat the ghee in a pan and add the condensed milk and the fig paste and stir continuously till it leaves the sides of the pan.
• Serve hot garnished with silver leaf and cashews.

Method

• Dissolve the gelatin in half a cup of coconut water over a pan of hot water. 
• Mix the condensed milk to the dissolved gelatin.
• Mix the above mixture with the tender coconut water and refrigerate it. 
• When set serve with cream or cherries and strawberries. 

Method

• Mix the condensed milk and milk and warm it over a pan of hot water.
• Mix the yeast and one or two tablespoons of maida and allow it to ferment for 30 minutes.
• Mix the salt, remaining maida, beaten egg and melted butter to the fermented yeast and stir well.
• Knead the dough well and cover it with a polythene sheet and allow it for 30 minutes.
• Then roll the dough into ¼ inch thickness and cut it into rings with a doughnut cutter.
• Deep fry this and roll it over sugar and cinnamon mixture and serve.

Method

• Cook the carrots in ½ cup of water till tender. 
• Add the condensed milk, ghee and corn flour. 
• Cook this mixture till it leaves the sides of the pan. 
• Remove form fire and spread over a greased pan. 
• Cool and cut it into squares and garnish with the cashews. 

Method

• In a kadai, fry the semolina till it is brown.
• Add the ghee and roast for 10 minutes.
• Add the condensed milk and cardamom powder and stir till the mixture leaves the sides of the pan.
• Remove form the fire and make into small laddooos with greased palm.
• Garnish with roasted cashews and raisins.

Method

• In a pan heat the ghee, add the maida and fry for a minute.
• Add the water mixing well and allow it to boil.
• Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
• Remove from fire and cool and cut into squares.
• Serve garnished with silver foils.

Method

• Mix the milk and besan well and keep for about half an hour.
• Heat the ghee in a pan and roast the besan on slow flame for 12 minutes.
• Add the condensed milk and cook with constant stirring for 15 minutes till the mixture thickens.
• Remove from fire and place in a greased plate and garnish with the dry fruits.
• Cut into desired shapes and serve.

Method

• Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai. 
• Once heated cook on slow flame till the mixture leaves the sides of the pan. 
• Divide the mixture into two equal portions. 
• Spread one portion evenly on a greased plate. 
• To the other portion add the red color and mix well. 
• Spread it over the white layer and allow it to cool. 
• Cut into squares and serve.