Sweets

650. Banana Halwa

651. Bombai halwa
652. Barlie halwa
653. Maida Halwa
654.Mara-sebina halva
655. Bottle gourd halwa (Sorekayi)
656. Rice halwa
657. Badami burfi
658. Cashew burfi
659. Paneer burfi
660. Sesame (Ellu) Burfi
661. Bournvita burfi
662. Rasagulla burfi
663. Apple burfi
665. Carrot laddu
666. Triveni laddu
667. Masala undegalu
668. Halu undegalu
669. Kashi ladu
670. Rice laddu
671. Green gram laddu
672. Badam Gol
673. Green sweet chops
674. Lemon cake
675. Milk bread cream
676. Fenori
678. Suruli holige
679. Chacolate
680. Milk chocolate
681. Sihi bille
682. Pumpkin garige
683. Kandarpa
684. Kadubu
685. Paneer sihi
686. Sihi suruligalu
687. Sihi Suruligali – type 2
688. Milk cake
689. Sihi kodubale
690. Sihi-sihi khova
691. Chandra har
692. Godi hittina kajjaya
693. Rice – Roll with cream
694. Rice jelly
695. Surnoli
696. Simply delicious
697. Sweet chunks
698. Khanoli talai
699. Raj Bog
700. Kala Jamun
701. Pista Sandesh
702. Malai Sandwich
703. Larang Latika
704. Mishti Singara
705. Rasgulla
706. Balu shahi
707. Rasmalai
708. Kesar pista roll
709. Kheer Malai Chandrakala
650. Banana Halwa
Maida – 1 Cup
Milk – ¾ Cup
Sugar – 1 cup
Banana – 1 (Riped)
Khova – 200 gm (Sugarless)
Ghee – ½ cup
Fried cashew nut – 1 tbsp
Method: - Boil the milk. Add sugar and stir well. Then add maida, mashed banana,
khova, ghee, and cashew nut and mix well and stir well.
Once this starts leaving the vessel pour that on a greased tray. Cool it and cut it into
pieces.

651. Bombai halwa

Rava – 1 Cup
Sabbakki – ¼ cup
Sugar – 1 cup
Ghee – ½ cup
Method: -Soak rava and sabbakki for 4 hours separately. Then grind both of them
together to a fine paste. Melt the sugar in little water and make the syrup Then add the
ground dough and stir well with ghee. Keep stirring constantly. Once it starts leaving the
vessel pour it to a greased plate and cut it into the required shape.

652. Barlie halwa

Barli – ½ kg
Sugar – ½ kg
Milk – ½ lit
Cashew – 10 gm
Raisin – 5 gm
Elaichi – 5
Ghee or Dalda as required
Method: - Grind barlie to fine powder (By sieving). Boil milk and sugar in a vessel.
Once the sugar melts add barlie powder (Mix barlie powder in water and then add little
by little) Stir well. Add 2 sp ghee or dalda and stir well. Add elaichi powder. Pour this on
to greased plate, cool it and cut it to the required shape

653. Maida Halwa

Maida – 1 glass
Sugar – 3 glasses
Milk – 1 ½ glass
Kesar, elaichi and cashew pieces.
Method: - Mix maida and wate and knead it to thicker consistency. Keep it covered for 3
hours. Then add 3 glass water and mix and keep it aside for 2 hours. Pour the thinner
liquid layer collected on top layer. Add 1 ½ glass milk to the left over maida (Thicker
consistency collected at the bottom of the container)
Boil sugar with water for 2-3 minutes. Then add the maida – milk mixture and stir. Add
ghee little by little and sauté for 30 minutes. Once ghee starts leaving the vessel add
cashew pieces, kesar and elaichi and sauté for some more time. Pour this over the
greased plate and cut it to the required shape after it is cooled.

654.Mara-sebina halva
Marasebu – 500 gm
Sugar – 250 gm
Decicated coconut – 1
Elaichi powder
Powdered sugar – 4 spoon
Cherry to garnish
Method: - Peel and grate the marasebu. Prepare sugar syrup. Cook grated apple in this
till the water evaporates. Add elaichi powder and ½ the portion of coconut and make
round balls. Roll this in coconut and decorate with cherry. Keep it in the fridge for 2-3
hours and serve.

655. Bottle gourd halwa (Sorekayi)

Bottle gourd – ½ kg (grated)
Sugar
Milk – ½ cup
Elaichi – 4-5
Ghee – 1 spoon
Method: - Fry the grated pumpkin and cook with milk. Add sugar (1Pumpkin : 3/4
sugar) and fry. Then add elaichi powder. Raisin and cashew can be added.

656. Rice halwa

Rice flour – 1 cup
Ghee/oil – ¾ cup
Sugar – 1 cup
Milk powder – ½ cup
Green elaichi powder ½ tsp
Raisins and nuts
Heat ghee and fry rice flour. Add 4 cups of water, sugar and elaichi powder. Keep
stirring till it is to halwa consistency and add milk powder and mix well. Decorate with
nuts and serve.

657. Badami burfi

Badami – 10
Cashew – 10
Coconut – 1 small cup
Ghee – 1 tbsp
Milk – 1 cup
Sugar – 1 cup
Elaichi – 4
Badam essence – 2 drops
Method: - Soak cashew and badam in little milk. Peel the skin of badami and ground this
with coconut finely.
Take sugar and milk (equal to the amount of the ground paste) and heat. Add the ground
paste Once the sugar melts and stir well. Pour this on to a greased plate and cut it to the
required shape after 15-20 minutes.

658. Cashew burfi

Cashew – ¼ kg
Milk – ½ lit
Sugar – ½ kg
Ghee – 200 gm
Method: - Soak cashews in Luke-warm water for 10 minutes, Then remove it from water
and ground that to a fine paste. Add sugar and heat this on a thick bottomed vessel on
medium flame. Add ghee once it is thickened. Once the mixture turns to golden brown
pour this on to greased plate. Cool it and cut this to required shape.

659. Paneer burfi

Paneer – 250 gm
Sugar – 250 gm
Cahew – 25 gm
Oil for frying
Method: - Cut paneer into ½” rectangle slices and deep fry this in oil. Prepare sugar
syrup by adding required amount of water. Soak this paneer slices and take it out.
Decorate with cashew and serve.

660. Sesame (Ellu) Burfi

Sesame – ¼ kg (Fried and powdered)
Fried gram – ¼ kg (Powdered)
Jaggery – ¼ kg
Coconut – 1 cup (dry, grated)
Ground nut – ¼ cup (Fried and powdered)
Poppy seeds, elaichi powder
Method: - Prepare jaggery syrup and add sesame, fried gram powder. Pour this on to a
greased plate and decorate with poppy seeds, ground nut powder and elachi. Cut this to
required shape.

661. Bournvita burfi

Khova _ 500gm
Sugar _ 750gm
Ghee – ½ kg
Bournvita 75gms
Method :- Make sugar syrup. Once it thickens add Bournvita, Khova and ghee and fry.
Keep adding little ghee and fry that. Once the ghee starts leaving the vessel pour it to a
greased plate. Cut to required shape once it is cooled.
662. Rasagulla burfi
Rasagulla – 5-6
Khova – 100 gm
Milk – 1 cup
Badami – 10-12
Grated coconut – ½ cup
Strawberry colour – 2-3 drops
Kedage essence – 4-5 drops
Method: - Cool the rasagullas in fridge. Then cut that into half.
Mash khova and cook this in the hot milk. Once it thickens add coconut, chopped
badami and 1 spoon ground badami. Remove from fire and cool. Add both essence.
Keep this over rasagulla. Garnish with coconut and allow it to set in fridge and serve.

663. Apple burfi

Apple – 500 gm (peeled and Grated)
Khova – 250 gm
Sugar – 230 gm
Kedige essence and elaichi powder – 1 spoon each
Badami – 25 gm
Raisin – 20
Ghee – 2 tbsp
Silver sheet – 2-3
Method: - Heat 1 big spoon of ghee and fry the grated apple on low flame. Heat 1 big
spoon in another pan and fry khova till it is browned. Mix both and add badam, raisin
and keep it aside.
Prepare sugar syrup and add apple-khova mixture and mix well. Remove from fire. Add
essence and elaich powder. Pour this on greased plate and decorate with raisin, badam
and silver sheet and cut it to the required shape.

664. Pineapple Burfi

Pineapple – 1 small
Chiroti rawa – 2 cup
Coconut – 2 cup
Dalda – 2 cup
Sugar – 3 cup
Method: Take out the juice of pineapple. Boil sugar, juice, rawa, coconut and dalda and
mix well and keep stirring till it thickens. Pour on the greased plate and cut it to the
required shape.

665. Carrot laddu

Carrot – ¼ kg (Grated)
Chiroti rava – 1 cup
Coconut – 1 cup (grated)
Sugar – 1 cup
Ghee – 2 tbsp
Cashew pieces – 1 tbsp
Elaichi powder – ¼ tsp
Method: - Heat gheen in a pan and fry the cashew and keep it aside. Fry rava and
coconut also and keep it aside. Fry carrot till the water evaporates on a medium flame.
Then add fried rava, coconut, sugar and mix well. Stir this till it thickens. Add elaichi
powder and cashew and mix well. And make laddus out of it. (When it is hot only)

666. Triveni laddu

Wheat flour – 4 cups
Basan – 1 cup
Ragi hurihittu – 1 cup
Elaichi powder – ½ tsp
Sugar - 2 ½ cups (Powdered)
Raisins and cashew – little
Method: - Fry wheat flour, besan, raisins, and cashew separately in little ghee and keep it
aside. Heat ghee in a pan and mix all the ingredients and sauté. Then prepare the laddus.

Chettinadu dishes
667. Masala undegalu
Rice – 1 ½ kg
Urad dal – 1 ¼ kg
Onion – 2 small (Chopped finely)
Green chilies – 3 (Chopped finely)
Mustard – 1 tsp
Oil – ¼ kg
Coriander – 1 bunch
Coconut – 1 cup (Grated)
Salt to taste
Method: - Soak dal and rice for 3-4 hours. Grind that to paste without adding more
water. Heat oil in a pan and add mustard, chilies and onion. Then add coriander and
coconut and sauté. Add this to the ground paste and mix well. Then add salt. Make small
balls and deep fry in oil.

668. Halu undegalu

Rice – 1 ½ kg
Urad dal – 1 ¼ kg
Sugar – 100 gm
Milk
Oil for frying
Method: - Soak dal and rice for 3-4 hours. Grind that to paste without adding more
water. Make small balls and deep fry in oil.
Boil milk with little water and add sugar. Then add the fried balls to this and take it out
after 2-3 minutes. It should not be soaked too much. Just before serving it has to be
soaked)
669. Kashi ladu
Milk – 1 litre
Coconut – big (Grate)
Sugar – 1 cup
Elaichi, cashew, raisin
Method: - Heat milk, coconut in a deep shallow vessel. Once it starts thickening add
sugar and stir well. The consistency should be such that laddu can be made. Remove
from fire let it cool. Add elaich and make round balls. Decorate with cashew and raisin.

670. Rice laddu

Rice – 2 cup
Ghee – 1 tbsp
Elaichi – 4 (Powdered)
Milk – ½ cup
Khoya – 50 gm
Desiccated coconut – ½ cup
Badam pieces – 6
Cashew – 6
Sugar – 1 ½ cup (Powdered)
Fruit jam to garnish
Method: Roast the rice and grind it to powder. Heat ghee in a pan and fry rice flour. Fry
for 5-6 minutes, add powdered sugar, khoya, milk, elaichi powder and mix well. Make
small balls and roll that in desiccated coconut and garnish with cashew and badam and
serve

671. Green gram laddu

Green gram – 1 kg (Fried and powdered)
Sugar – 1 ½ kg (Powdered)
Ghee – 250 gm
Elaichi powder – 1 tsp
Raisin and cashew – 10 gms each
Method: Heat ghee in a kadai and add green gram powder and fry till golden brown.
Turn off the flame. Add sugar powder, elaichi powder, fried cahew and raisin and mix
well. Cool it and prepare laddu and serve.

672. Badam Gol

Badam – 100gm (Soaked)
Sugar – 250 gm
Khova – 200 gm
Method: - Grind the soaked badam in 100 gm sugar. Make small balls and keep it aside.
Mix khova and 150 gm sugar and cook. Once it thickens remove from fire and cool it.
Then roll that and put the badam balls inside and cover it. Make all of them in similar
way. Decorate with silver film and pista and cherry
673. Green sweet chops
Green peas – 500 gm
Khova – 150 gm
Sugar – 200 gm
Green grapes – 25 gm
Ghee – 2 sp
Elaichi powder – little
Method: - Heat little ghee in a pan and fry the green peas. Then cook this with water in a
cooker. Mash that well to paste. Mix 150 gm sugar, elachi powder, khova to this and
make big balls. Prepare the sugar syrup with 50 gm sugar. Cut the green grapes in the
center and add this to the sugar syrup. Put this grapes in the centre of the peas ball and
cover. Decorate with silver film and serve.

674. Lemon cake

Maida – 2 glasses
Sugar – 2 glasses
Milk – 1 glass
Ghee or dalda – 1 glass
Kesar or lemon colour
Lime – 5
Cashew – 10
Raisins – little
Elaichi powder – 1 pinch
Lemon essence – 4 drops
Method: - Fry maida in a little ghee. Cool this and add milk and mix well so that the
crumps are not formed.
Cut lime into small pieces. Cook this in 2 sp ghee. Grind that to a paste.
Prepare the sugar syrup on a thick bottomed vessel and add maida and stir well once its
starts boiling add the lime paste and mix well. Add ghee or dalda (little by little). Add 4
drops of lime/kesar colour, vanilla/lime essence, elaichi powder an mix well. Finally add
raisins and cashew. Pour it on to a greased plate and cut it to the required shape once it
is cooled.

675. Milk bread cream

Bread – 1 pound
Sugar – 2 cup
Ghee/dalda – 150 gm
Raisins – 25
Cashew pieces – 25
Milk – 1 ½ lit
Elaichi – 12
Ground nut – 100 gm (Fried & powdered)
Water – 2 cup
Method: - Heat ghee in a pan and fry the bread pieces and put this in the milk. Let it
soak completely. Take it out and keep it in a separate vessel. Prepare the sugar syrup and
add the soaked bread and mix well. Then add ground nut powder and elaichi powder.
Pour this on a greased plate and decorate with cashews and raisins and cut it to the
required shape. It can be served either hot or cold.
676. Fenori
Maida – 2 glass
Sugar – 2 glass
Ghee – 6tbsp
Rice flour – 3 tbsp
Vanilla essence
Oil to fry
Method: - Add 2 spoons ghee to maida and mix well. Sprinkle little water and knead
well. After 10 minutes make 18 balls out of it and keep it aside. Mix rice flour and ghee
and mix well and keep it aside.
Roll small chapatis out of maida balls. Spread the rice flour and ghee over that and place
one more chapati. Like this put 5 chapaties and roll it. Then cut that into pieces. Roll that
into small thick poories and deep fry it. It looks likes chiroti once it is fried.
Prepare sugar syrup and put this fenoties. It will be very crispy (If the consistency is not
proper it will become soft)

677. Maal Poori

Maida – ¾ Cup
Wheat flour – ¾ cup
Chiroti rawa – 1 tbsp
Sugar – 1 ¾ cup
Elaichi, kesar
Oil for frying
Method: - Melt the sugar in little water. TO this add maida and wheat flour and mix to
dosa consistency. Leave it for 1 hour. Then add rawa, kesar and elaichi.
Heat a non-stick pan and pour this dough to the size of a poori. Bake both the sides.
Serve hot.

678. Suruli holige

Chiroti rawa – ½ cup
Maida – ½ cup
Ghee – 1 spoon
Salt – 1 pinch
Milk – ¾ cup
Sugar – 1 cup (powdered)
Elaichi, Poppy seeds (fried and powdered) – 2 tbsp each to mix together
Method: - Mix rawa, maida, ghee and salt together with milk and keep it aside for 2
hours. Edannu kallinalli kuttabeku. Make small lime sized balls and roll that as thin as
possible and bake this on tawa. Put powdered sugar in the middle and fold this. Press
this with cloth and remove from fire. Serve with ghee.

679. Chacolate
Maida – 1 cup
Coco powder 1 cup
Milk powder – 1 ½ cup
Butter – 1 cup
Sugar – 2 ½ cup
Water – ¾ cup
Method:- Mix sugar with water and prepare sugar syrup. Remove from fire. Add butter
and mix well. Mix maida, coco,and milk powder separately and mix this with sugar
syrup and butter. Pour this on a greased plate and cut it to the required shape and allow it
to cool.

680. Milk chocolate

Milk – 2 cup
Sugar – 2 cup
Curd – 2 cup
Elaichi
Coconut little
Method:- Mix all the above ingredients and keep it on fire. Cook for 1 hour. Water will
evaporate. Once it starts becoming thicker, pour this on a greased plate and cut it to the
required shape. Bournvita powder can be added to this to get the extra taste.

681. Sihi bille

Wheat – ½ kg
Jaggery - ¼ kg
Ghee – 2 spoon
Decicated coconut powder – 2 spoon
Poppy seeds – 1 spoon
Elaichi – 4-5
Method:- Fry wheat and grind this to powder. Add ½ glass water to jaggery and allow it
to boil. Add ghee, poppy seeds and fried wheat flour and mix well. Once it starts
becoming thicker, pour this on a greased plate and cut it to the required shape.

682. Pumpkin garige

Pumpkin – ½ kg (Grated)
Jaggery – ½ kg
Wheat flour – little.
Elaichi powder, fried poppy seeds powder – little
Oil for frying
Method: - Cook grated pumpkin with jaggery. Cook till the water evaporates. Remove
from fire and allow it to cool. Then add wheat flour to this and mix well. Add poppy
seeds powder, elaichi powder and knead well. Make small balls out of it and pat his to
wada shape and deep fry in oil and serve. Serve with ghee.

683. Kandarpa
Rice – 1 ½ kg
Boiled rice – 1 ½ kg
Fenugreek seeds – 1 tbsp (Methi)
Urad dal – 2 tbsp
Coconut grated – 1 small cup
Jaggery – 1 kg
Method: - Soak rice and methi separately for 3-4 hours. Then grind that with jaggery,
coconut to a fine paste (with very less water) Deep fry this in oil and serve.
684. Kadubu
Rice – 1 kg
Cucumber – ½ kg
Urad dal – 3 spoon
Salt to taste
Green chilies – 4 (chopped)
Method: - Soak rice and dal separately for 2 hours. Grind Cut the cucumber and keep it
aside.

685. Paneer sihi

Green gram dal flour – 1 cup
Nesan – 1 cup
Ghee – 1 cup
Powdered Sugar – 1 ½ cup
Khova – 50 gm
Kesar, elaichi, cahew, badam
Paneer – 300 gm
Silver paper
Method: - Fry all the flours. Grate the khova and add this to the flour and mix well. Add
sugar, badam, kesar, cahew, and mix well. Remove from fire and make small round
balls.
Mash paneer with sugar and make small balls. Put this balls inside the khova balls and
cover it. Decorate with silver paper and serve.

686. Sihi suruligalu (Type 1)

Raw ground nut – 1 cup
Khova – 1 cup
Mari biscuit powder – 1 cup
Powdered Sugar – 1 cup
Mixed dry fruits – 4 tsp
Ghee – 2 spoon
Paneer 1 cup
Method: - Grind raw groundnuts to fine paste. Fry khova in a pan and keep it aside. Fry
the groundnut paste and mix this with khova. Fry the biscuit powder lightly and keep it
aside. Mix all this together with powdered sugar and mix well. Keep this in the fridge
for 1 hour.
Add 2 spoon powdered sugar, elaichi, dry fruits to paneer and mix well. Keep this in the
fridge for 1 hour.
Pat the ground nut mixture on hand like wada. Keep 1 spoon of paneer mixture and roll
it. Keep this suruli in the fridge and serve.

687. Sihi Suruligali – type 2

Paneer – 100 gm
Maida – ¼ cup
Baking powder – 2 spoon
Ghee for frying
Syrup – Sugar – 1 cup
Water – 1cup
Elaichi powder – ½ spoon
Method: - Mash the paneer. Add maida and baking powder and knead well. It should be
soft. Make 15-20 balls and give it to the required shape and deep fry in ghee.
Prepare the sugar syrup and add this paneer suruli and serve hot.

688. Milk cake

Sugar – 300 gm
Milk – 6 litre
Badam and pista – 10 gm each
Kesar little, elaichi, few drops of rose water
Method: - Prepare kova out of milk. Add sugar and rose water. Press this in the mould
and take it out. Decorate with pista, badam and kesar.

689. Sihi kodubale

Maida – 2 cup
Little ghee
Oil for frying
Filling –
Desiccated coconut ½
Badami, Cashew, raisin – 8-10 each
Pista – 5-6
Cashew – 8-10
Powdered sugar – ½ cup
Cream – 2 spoon
Method: - Add ghee to maida and mix it with water, knead well and keep it aside for 15
minutes.
Mix all the ingredients of filling.
Make small balls out of maida, keep little filling into this and roll the kodubales and
deep fry in oil and serve.

690. Sihi-sihi khova

Khova – 400 gm
Cashew – 100 gm (fried and powdered)
Elaichi powder – ½ spoon
Powdered Sugar – 150 gm
Filling – Desiccated coconut ½ No.
Badami, Cashew, raisin – 8-10 each
Pista – 5-6
Cashew – 8-10
Powdered sugar – ½ cup
Cream - 2 spoon
Decorating – silver sheet – 4, red and green candy
Method: - Mash khova dn fry that on a low flame till it is golden brown. Add sugar and
cashew powder and sauté till it thickens. Remove from fire and add elaichi powder.
Mix all the ingredients of filling. Make small khova balls and fill this filling. Decorate
with silver sheet and candy and serve.
691. Chandra har
Kova – 200 gm (Plain)
Maida – 1 cup
Soda – 1 pinch
Milk – 1 cup
Sugar
Ghee – 10 tbsp
Clove – 1-2 (Optional)
Add milk, kova and sugar (1 cup)in a pan and allow it to boil. Cook till it thickens by
stirring continuously.
Prepare sugar syrup and keep it aside.
Add maida, ghee and soda and mix well. Add little water and knead well. Prepare small
poories and fold it into triangle (2 fold as done for chapati) and deep fry in oil. Dip this
in the sugar syrup and remove.
Serve this with the milk- khova gravy. (Either separately or together in a cup)

692. Godi hittina kajjaya

Wheat flour – 1 cup
Sugar – ¾ cup
Thick curd – ½ cup
Elaichi – ½ sp
Ghee to fry
Method :- Add sugar, elaichi to wheat flour and knead well.add curd and knead well.
Deep fry the kajjayas in ghee.

693. Rice – Roll with cream

Rice flour – 1 cup
Butter – 50 gm
Grated cheese – 50 gm
Curds – 4 tbsp
Powdered sugar – ¾ cup
Baking powder – ¼ tsp
Fresh cream 100 gm
Glaced cherries cut into star shape.
Method:- Mix butter and flour. Mix sugar, curd baking powder and beat well and add to
the flour and knead well. Divide it into equal portions and roll that into small balls. Roll
this into small rectangular poories. Spread grated cheese over this and roll it. Keep this
on a greased tray Bake this in the oven. Garnish with cherries and serve

694. Rice jelly

Rice – 1 cup
Sugar – 1 cup
Milk powder – ½ cup
Gelatine – 1 tbsp
Cinnamon – 1 small piece
Chocolate sauce –
Cocoa powder – 2 tbsp
Butter – 1 tbsp
Corn flour – 1 tbsp
Milk – 1 cup
Sugar – 1 tbsp
Method – wash rice and soak this with cinnamon for 30 minutes. Cook this with 2 cups
water. Mash this and add sugar and milk powder and allow it to cool.
Soak gelatine in 4 tbsp warm water and add this to the rice. Keep this in the jelly mould
and keep it in the fridge. Pour chocolate sauce and decorate with nuts.
Sauce – Heat butter in a pan. Mix corn flour in little water and add. Add sugar, milk and
keep stirring till it thickens and remove from fire.

695. Surnoli
Rice – 1 cup
Coconut – ½ cup
Bread – 2 slice
Sugar – ½ cup
Elaichi powder – ¼ tsp
Mixed dry fruit – 1 tbsp
Butter – ½ cup
Curd – ½ cup
Oil for frying
Method: Soak rice in water for 2 hours. Add curd, bread slice and mix well and leave it
for 4 hours. Grind this with coconut and add sugar and salt and leave it overnight. Heat
½ tbsp ghee in a pan and spread this mixture over this and bake. Decorate with dry fruits
and serve with butter.

696. Simply delicious

Unsweetened boondi – 1 cup
Coloured rasgollas – 12
Dairy cream – 1 cup
Chopped almonds, pistas and cashewnuts – ½ cup
Fresh fruit chunks (Pineapple, papaya) ½ cup
Vanilla essence – ½ tsp
Sugar to taste
Glazed cherries to garnish
Method:
Boil the rasgollas in water, drain and keep aside. Mix the boondi with the chopped dried
fruit. Mix gently. Mix the rasgollas with fruit chunks. Whip the cream with a little sugar
and the essence. In a serving dish, layer the boondi mixture at the bottom. Top it with
fruit and rasgolla mixture. Drizzle the cream on top. Decorate with cherish and chill
serving time.

697. Sweet chunks

Rice Flakes (Medium or thick) - 1 Cup
Jaggery powder - 2 cups
Toasted ground nuts - 2 tbsp (Crushed)
Toasted cashew bits, kuskus and sesame - 1 tbsp each
Copra gratings - 2 tbsp
Dry date pieces and raisins - 1tbsp each
Cardamom powder and nutmeg powder 1/8 tbsp each
Oil for deep frying
Method: Heat oil. Deep fry a handful of flakes at a time and drain on a paper. Mix with
the rest of the ingredients.
Make a two string consistency jaggery syrup. Add all the ingredients. Stir well and pour
on a greased plate and flatten. Break in to bite size chunks, while it is still warm.

698. Khanoli talai (Thailand)

Coconut milk (Thick – 1 ¼ Glass
Rice flour 2 ½ tbsp
Jaggery to taste
Pinch of salt.
Add ½ cup coconut milk to the 1 tbsp rice flour and make a fine paste.
Mix jaggery and salt to rest of coconut milk and rice flour. Pour this in small bowls and
pressure cook for 15 minutes. Pour the rice flour paste over this and cook again for 20
minutes and serve.

699. Raj Bog (For 12 pieces)

Paneer – 1 lit Milk, ¼ tsp Citric Acid, 2 tbsp water
Filling – Pistachios - 1 tbsp (Powdered), Cardamom,
Saffron – little soaked in milk
Yellow food colour
Syrup – Sugar - 500 gm, 1 ½ lit water, Rose Essence – 2 drops
Method: Dissolve citric avid in water. Boil milk add this mixture slowly and keep
stirring, till the milk curdles. Drain this and allow it cool. Add the yellow colour and
knead well. Divide into 12 portions.
Mix pistachio, cardamom powder and saffron and make small balls. Fill this mixture in
paneer and roll it to give some shape.
Mix sugar and water and allow it to boil. Add this rajbog and boil this for 15 minutes in
high flame. Add ¼ cup water for every 5 minutes. Take this out and decorate with
pistachio and serve.

700. Kala Jamun (12 Kala jamun)

Paneer – 125 gm
Kova – 125 gm
Corn-flour – 3 tbsp
Rava – 2 tbsp
Baking powder – ½ tsp
Cardamom
Ghee for frying
Syrup - Sugar – ¾ kg, Water-1/2 lit, Safron
Method: Grate the paneer and khova, add flour, rava, baking powder and knead well.
Divide into 12 portion. Beat this well and keep cardamom seed inside and give round
shape. Deep fry this in ghee. Prepare the sugar syrup and dip kala jamun and leave it for
few hours. Garnish with saffron and warm the jamuns a little before serving.
701. Pista Sandesh (10 Pieces)
Paneer 500 gm
Castor sugar – 50 gm
Pistachios – 10 whole
Pistachio powder – 1 tbsp
Green food colour
Method: Fry sugar and paneer together in a pan (4-5 minutes). Color of paneer should
not change. Grind this without water. Add powdered pistachio and green color and mix
well. Divide this in to 10 equal portion and keep pista in the center and cover it, give
round shape and serve.

702. Malai Sandwich

Paneer: 1 ltr milk, ¼ tsp citric acid, 2 tbsp water
Sugar syrup: sugar – ½ kg, water – 1 ½ lit
Filling: Fresh cream – 100 gm, Castor Sugar – 25 gm , Rose essence (Optional)
Decoration – Silver varakh – 1 sheet
Method: Prepare paneer, divide it into small portions and shape it into squares. Cover
with wet cloth and keep it aside.
Prepare the sugar syrup and add paneer squares and cook this for 15 minutes.(Add ing ¼
cup of water every 5 minutes) Allow it to cool.
Beat water and sugar and add the essence.
Cut the panner square horizontally (2 portions) and spread the filling in between.
Decorate with silver varakh and refrigerate. Serve cold.

703. Larang Latika (12 pieces)

Covering: Flour – 150 gm
Cloves – 12
Baking powder – 1 pinch
Oil – 1 tbsp
Syrup: Sugar – 150gm, Water – ¼ cup
Filling: Grated Coconut – ½ cup
Milk – ¼ cup
Sugar – 50gm
Water – ¼ cup
Rava – 1 tbsp
Cardamom powder – ¼ tsp
Nutmug powder – 1 pinch
Oil – 1 tbsp
Frying – Ghee- 100 gm
Method: - Prepare the sugar syrup and keep it aside (Thicker than jamun syrup)
Heat oil in a pan and fry rava. Add milk, sugar, coconut and mix well on a low flame.
Remove from fire. Add nutmeg and cardamom powder. Divide into 12 equal portions.
Sieve the flour and baking powder. Add oil and water and knead well. Divide into 12
equal portions. Roll it into puris. Keep the filling & clove in the centre and fold it. Deep
fry in ghee, soak in the sugar syrup for few hours and serve.
704. Mishti Singara
Cover – Flour – 100gm, Pinch of salt, oil 1 tsp and water
Filling – Kova – 100gm
Castor sugar – 100 gm
Cashew pieces – 2 tbsp
Ghee for frying
Method: Sieve salt and flour. Add oil and water and knead well and keep it aside.
Fry kova in a heavy bottomed vessel for 3-4 minutes, Color should not change. Add
castor sugar and mix well. Remove from fire and add cashew pieces.
Roll the dough into puri and cut that to 2 half. Roll the 1 half to make a cone, keep the
filling an seal it. Follow the same for all the 12 pieces. Deep fry in ghee till golden
brown.

705. Rasgulla
Paneer – 1 lit Milk, ¼ tsp Citric Acid, 2 tbsp water
Syrup – Sugar - 750 gm, 2 lit water, Rose Essence – 2 drops
Method: Prepare paneer. Knead lightly. Divide into equal portion and make round balls.
Prepare the sugar syrup. Once it starts boiling add rasagullas and cook for 15 minutes by
adding ¼ cup water for every 5 minutes. Add the essence and serve.

706. Balu shahi

Dough: Flour – 200 gm, (Maida)
Curds – 100 gm
Baking powder – ½ tsp
Pinch of salt
Ghee – 50gm
Ghee for Frying
Syrup – Sugar – 200 gm, ½ lit water
Method: Sieve flour, salt and baking powder. Mix ghee and curds together and beat well.
Add this to the flour and knead well. Cover this in wet cloth and refrigerate for 1 hour.
Prepare the sugar syrup and keep it aside.
Divide the dough into 12 portions and make round balls. Press a little and deep fry in
ghee. Soak this in the sugar syrup and serve.

707. Rasmalai (12 pieces)

Rasagullas 12
Milk – 1 lit
Sugar – 100 gm
Almond pieces – 1 tbsp
Pistachio pieces – 1 tbsp
Cardamom powder – ¼ tsp
Saffron – little
Method: Boil milk in a heavy bottomed pan. Boil till ¼ portion of the milk evaporates.
Ad sugar stir well and remove from fire. Squeeze rasgullas a little and soak this in the
milk for 2 hours. Garnish with pista, almond and saffron before serving.
708. Kesar pista roll
Kova – 250 gm
Pistachio chopped – 125 gm
Cashew powdered – 125 gm
Kallusakkare powder – 200 gm
Milk powder – 1 tbsp
Pistachio – 15 (chopped)
Cardamom – 4-5 (Powdered)
Saffron little
Green color, Yellow color – few drops
Silver varakh – 2 sheets
Method:- Fry kova in a heavy bottomed vessel for 5 minutes and remove from fire. Add
cardamom, kallu sakkare, milk powder and mix well. Divide into 2 equal portions. Add
pistachio powder and green color to one portion and yellow colour and saffron to the
other portion and knead well. Take little pista mixture with saffron mixture and roll it
into cylinder. Follow the same procedure for the rest. Leave it for ½ hour to dry.
Decorate with silver varakh and serve.

709. Kheer Malai Chandrakala (10 pieces)

Chandrakala: Flour – 200 gm, pinch of salt,
Ghee – 25 gm, silver varak – 2 sheets
Filling: Khova – 150 gm
Castor sugar – 75 gm
Cardamom powder – ½ tsp
Syrup: Sugar – 200gm, Water ¼ lit, Saffron little
Ghee for frying
Method: Sieve the flour with salt and add ghee and mix well. Add water and knead well,
cover with wet cloth and kep it aside.
Fry khova in a heavy bottomed vessel for 3 minutes. Add castor sugar, cardamom
powder mix well and allow it to cool.
Prepare the sugar syrup, add saffron and keep it aside.
Prepare puris with the dough and keep the filling in the centre and cover with other puri
and seal firmly. Twist the edges to give the shape of chandrakala. Deep fry this in ghee
and soak in sugar syrup. Allow it cool and decorate with silver varak and serve.
Kulfi
751. Jeely kulfi
752. Toffee- candy kulfi
753. Besan kulfi
754. Vermicelli kulfi
755. Rose kulfi
756. Coconut kulfi
757. Curd kulfi
758. Strawberry kulfi falooda
759. Custard kulfi
760. Sabbaki kulfi
761. Yoghurt and rice pudding
762. Rice and macaroni pudding
751. Jeely kulfi
Milk – ½ litre
Sugar ½ cup
Cornflour – 1 spoon
Jelly – 1 packet
Pistachio – 4 spoon
Elaichi – ½ spoon
Honey – 2 spoon
Method: - Boil milk till the quantity is reduced to half. Mix corn flour in lukewarm
water and add this to milk. Remove from fire once it thickens. Add sugar, elaichi and
mix well. Soak jelly in lukewarm water and keep it in the fridge. Then add milk and
jeely to kulfi mould and deep freeze it for 5-6 hours. Decorate with pista and honey
before serving.

752. Toffee- candy kulfi

Milk – 2 liter
Sugar – 1 cup
Sour-sweet toffee – ½ cup
Green candy – 2 spoon
Cream – ½ cup
Lime juice – ½
Honey – 2 spoon
Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir
and remove from fire. Let it cool for 10-12 minutes. Add toffee, stir, close and leave it
for 10 minutes. Add cream and lime juice. Add candy, fill in the kulfi mounld and keep it
in the fridge. Apply honey on top. Cut it and serve with cream and honey.

753. Besan kulfi

Milk – ½ liter
Besan, sugar, cream – ½ cup each
Elaichi powder – little
Badam pieces for garnishing
Method: - Fry besan in little ghee and allow it to cool. Boil milk till the quantity reduces
to ½ its original quantity. Add sugar, stir. Add besan after 10 minutes. Remove from fire
after 5 minutes. Add elichi powder and mix well. Add cream and fill in the mould and
keep it in the fridge. Garnish with badami before serving.
(Groundnut kulfi – Fry 50 gms of groundnut and powder it. Add this to the milk)
Allo kulfi – Fry 2-3 boiled & mashed potatoes in butter and add this to the milk)

754. Vermicelli kulfi

Vermicelli – 50 gm
Milk – 1 liter
Sugar – 125 gm
Rose water – 4-5 drops
Elaichi powder
Method: - Fry vermicelli in little ghee. Boil milk till the quantity reduces to ½ its
original quantity. Add vermicelli and mix well. Add sugar, stir. Add besan after 10
minutes. Add elichi powder and Rose water mix well. Fill in the mould and keep it in the
fridge.(Small clay pots can be used for setting the kulfi in the fridge)

755. Rose kulfi

Rose flowers – 7-8
Milk – 1 liter
Sugar – 2 cup
Milk powder – 6 spoons
Rose water, cream, honey – 4 spoons each
Method: - Grind the flower and prepare the juice. Boil milk till the quantity reduces to ½
its original quantity. Add sugar, stir and remove from fire. Let it cool for 10-12 minutes.
Add all other ingredients and blend in mixer. Fill in the mould and keep it in the fridge.

756. Coconut kulfi

Coconut – 1 (Grated)
Sugar – 3 cup
Milk powder, cream – 4 spoons each
Cahew, badam, raisin, pista – ½ cup together
Rose water – few drops
Method: - Grind grated coconut with little water and takeout the milk. Add all the
ingredients to the coconut milk and blend in mixer. Boil this till it thickens a bit.
Remove from fire and allow it to cool. Fill in the mould and keep it in the fridge.

757. Curd kulfi

Curds – ½ liter
Milk – 1 ½ liter
Sugar – 1 cup
Pista, badam pieces – little
Elaichi powder
Method: - Tie curd in a cloth and hang it till the water evaporates. Keep this in the
fridge. Boil milk till the quantity reduces to ½ its original quantity. Add sugar, stir and
remove from fire. Allow it to cool. Beat the curds and add to the milk. Add badam pista
pieces and mix well. Fill in the mould and keep it in the fridge. Serve with orange.

758. Strawberry kulfi falooda

Milk – ½ liter
Sugar – ½ cup
Corn flour – 1 spoon
Strawberry – 10-12
Vermicelli (Ottu shavige) (Cooked for decoration)
Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, and
corn flour paste and stir. Remove from fire. Allow it to cool. Blend strawberry in mixer
and take out the juice. Keep little juice aside. Add the rest of the juice to the milk. . Fill
in the mould and keep it in the fridge. Arrange vermicelli on a plate and pour little
strawberry juice over this. Keep the kulfi next to that and serve.
(Mango kulfi can be prepared in the same way and serve with mango pieces.
Dates kulfi – soak the dates for 3-4 hours, make the paste, cook for some time and add to
the milk
Bread kulfi – Blend 3-4 slices of bread and add this to the milk, cornflour sugar and set)

759. Custard kulfi

Milk – ½ liter
Custard powder – 6 spoon
Milk – 1 tbsp
Sugar – ½ cup
Lime - 1
Method: - Boil milk till the quantity reduces to ½ its original quantity. Add sugar, and
custard powder and milk paste and stir. Boil for 2-3 minutes and remove from fire.
Allow it to cool. Add cream and lime juice and mix well. Fill in the mould and keep it in
the fridge

760. Sabbaki kulfi

Sabbakki – 2 cup
Cream – 4 tbsp
Milk – 1 ½ liter
Sugar – 1 cup
Jam – 4 spoon
Rose water & Elaichi powder ½ sp each
Method: - Cook sabbakki in required quantity of milk in cooker. Boil milk till the
quantity reduces to ½ its original quantity. Add cooked sabbakki, sugar, elaichi and
cook. Blend the entire mix and fill in the mould and keep it in the fridge
(Cake kulfi – Add cake pieces 2 cups to the milk and set )

761. Yoghurt and rice pudding

Rice – 100 gm
Ghee or oil – 1 tbsp
Milk – 1 ½ litre
Sugar – 200 gm
Yoghart – 200 gm (Thick)
Vanilla essence – 1 tsp
Raisins – 10-12
Badam – 10-12
Cashew – cut into small pieces
Method: Wipe rice in a wet cloth, mix ghee to this and keep it aside.
Boil milk, add rice and keep stirring till the rice is cooked. Add sugar and stir. (If milk is
more, mix 1 tsp corn flour in cold milk and add to the rice) Keep stirring till it thickens
like a porridge. Remove from fire and let it cool to the room temp. Add yoghurt, vanilla
essence and refrigerate. Decorate with cashew and serve.

762. Rice and macaroni pudding

Milk – 1 litre
Rice – 250 gm
Macaroni – 100 gm
Butter – 4 tbsp
Clove – 2
Bay leaf – 1
Green elaichi – 2
Cinnamon – 1 piece
Onion – 1
Ginger, garlic paste – 1 tsp each
Tomato - 2 (Ground to paste)
Salt, red chilli powder, pepper – ¼ tsp
Mustard 1/3 tsp
Red chilli – 2 whole
Coriander little (Chopped)
Method: Boil water in ½ tsp. Add macaroni and cook for 15 minutes. Drain and pour
cold water and keep it aside. Soak rice in water for 10 minutes. Cook rice with milk in a
vessel. Add clove, bay leaf, elaichi, cinnamon and keep stirring till rice is cooked. Add
macaroni and mix well till it thickens. Remove from fire. Heat butter in a pan. Add
onion, ginger, garlic and tomato paste. Add pepper and red chilli powder and sauté. Add
this to rice and macaroni and mix well. In a small pan heat 2 tsp butter. Add mustard,
whole red chilli and pour over the pudding. Garnish with coriander and serve.