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MICROWAVE OVEN
A Microwave Oven is a kitchen appliance that uses electromagnetic radiation, which penetrates food, to cause internal heat and cook it from inside out. Micro means small or electro- magnetic waves that are a form of radiant energy. Microwaves have a special affinity towards water, sugar and fat. Microwaves reflect from metal surfaces and therefore metals cannot be used in the microwave oven. Microwaves pass through glass, paper, plastic, wood, bone-china etc. Like light and radio waves, microwave are also a form of electromagnetic radiation. The most important part of the microwave is the magnetron whose function is to generate the microwaves.
Advantages of Microwave Cooking 1. Food prepared in a microwave oven is cooked in minimal water, therefore promotes the retention of watersoluble vitamins, particularly Vitamin C and most other nutrients and therefore, food is more nutritious. 2. It preserves the natural flavors of food, which makes you less likely to add extra sugar or salt. 3. Reheating food quickly in a microwave retains more nutrient than holding food hot for long periods. 4. Fat- free cooking is also possible. As food is cooked in its own moisture, no added fats such as butter/oil are needed, therefore it is a boon for dieters. 5. Food gets cooked more quickly. 6. No loss of natural colors of food. 7. Convenient and easier than conventional methods. 8. Defrosting and reheating is easy. 9. Energy is saved as cooking time is reduced.

Microwave Recipe Booklet Booklet

MICROWAVE OVEN
A Microwave Oven is a kitchen appliance that uses electromagnetic radiation, which penetrates food, to cause internal heat and cook it from inside out. Micro means small or electro- magnetic waves that are a form of radiant energy. Microwaves have a special affinity towards water, sugar and fat. Microwaves reflect from metal surfaces and therefore metals cannot be used in the microwave oven.

COOKWARE TO BE USEDUtensils
Only utensils which are designed for the purpose should be used in a microwave oven. Many types of microwave- friendly utensils are available in the market, but remember to use only utensils marked Microwave safe. Glass, ceramic containers and all plastics that are safe to use, will usually be labeled for microwave oven use. Glass dishes with metallic gold or silver trims are unsuitable as they may spark when placed in the oven. Metal dishes, pans, thermometers, metal skewers or foil trays may not be used in any oven. Plastic that is labelled 'dishwasher safe' is often also microwave safe. Canned food should never be heated in the can. Heavy-duty plastic 'speciality' microwave cookwares are excellent for microwave cooking and roasting. Paper towels may be used in variety of ways. Use the towel to prevent rice or meat splatters, and in between bacon slices to absorb liquid or crisp it and steamed food can be resteamed using a damp dish cloth wrapped over the food to provide the required moisture. COOKWARE SELECTION TABLE

Butter Paneer Masala

INGREDIENTS
1/2 TSP - CHILLI POWDER 1/4 TSP - TURMERIC POWDER 1/4 TSP - GARAMA MASALA POWDER 1 TSP - KITCHEN KING MASALA 1 TSP - CORIANDER POWDER 1 TBSP - CURD PANEER CHOPPED CORIANDER LEAVES TO GARNISH KASURI METHI (OPTIONAL) FEW SPRIGS SALT

To grind to a paste:
2 TOMATOES 1/2 ONION 1 TSP - CUMIN SEEDS 1 INCH STICK CINNAMON 10 TO 15 CASHEWS

Preparation
In a microwavable container (preferably glass), add 1 tbsp oil, ground paste, salt, ingredients 1 through 5 and microwave for 12 to 14 minutes (take the gravy out every 3 minutes, stir well and microwave). Add chopped paneer, curd and microwave for 1 minute. Garnish with coriander leaves and kasuri methi.

Cookware
Heat-resistant ceramic

Microwave Grill Combination

Yes Yes Yes

Notes

Never use the ceramics which are decorated with metal rim or glazed Can not be used for long time microwave cooking

Heat-resistant plastic

Yes

No

No

Aloo Jeera
INGREDIENTS Preparation
Peel the potatoes and cut them into thin long strips. Add salt and transfer to a microwave safe bowl. Dry roast jeera on a pan for about 30 seconds just, so that they turn slightly brownish. Add chilli powder, jeera, turmeric and garam masala powder to the potato strips. Add 1 tbsp oil, toss well and leave for a couple of minutes. Micorwave the mixture at max. temp for atleast 4 minutes. Leave for 2 minutes and microwave again for another 4 mins. Now the Aloo Jeera is ready to serve. You can add one more tbsp of oil, cilantro/coriander leaves just before serving and toss the mixture well. The flavour will get retained. It can be served with rice, rotis or you can just snack on it!

Heat-resistant glass Plastic film

Yes Yes

Yes No

Yes No
It should not be used when cooking meat or chops as the over-temperature may do damage to the film

Grill rack Metal container

No No

Yes No

Yes No It should not be used in microwave oven. Microwave can not penetrate through metal.

POTATOES - 5 BIG JEERA - 2 TBSP CHILLI POWDER - 1 TBSP TURMERIC POWDER - 1/2 TSP GARAM MASALA POWDER - 1 TSP OIL - 2 TBSP FINELY CHOPPED CILANTRO SALT TO TASTE

lacquer

No

No No

No No Poor heat-resistant. Can not be used for Hightemperature cooking

Bamboo wood and paper No

Kadhi Pakoda
INGREDIENTS
SOUR CURD 2 CUPS WATER 1 CUP GRAM FLOUR (BESAN) 2 TBSP OIL 1 TBSP GINGER AND GREEN CHILLI PASTE 1 TBSP CUMIN SEEDS (JEERA) 1 TBSP MUSTARD SEEDS 1 TBSP A PINCH OF HEENG CURRY LEAVES 6-7 SALT & BLACK PEPPER POWDER RED CHILLIES 2 DRY SUGAR (OPTIONAL) TBSP TURMERIC POWDER (HALDI) RED CHILLI POWDER TBSP GARAM MASALA POWDER TBSP CHOPPED CORIANDER TO GARNISH

Paneer Tikka
Preparation

INGREDIENTS
1 LARGE BLOCK OF PANEER 1 ONION 1 CAPSICUM 1 TOMATO FEW MUSHROOMS FINELY CHOPPED CORIANDER LEAVES

Preparation

FOR PAKODAS
GRAM FLOUR (BESAN) CUP ONION CHHOPPED FINELY FRUIT SALT OR PINCH OF SODA BICARBONATE DRIED KASOORI METHI SALT, RED CHILLI 7 BLACK PEPPER TO TASTE

Mix all ingredients of Pakoras and add water to make a thick batter of dropping consistency. Microwave in small microwave safe idli mould for 1 2 mins. at 100% power. Microwave oil at 100% power for 30 secs in a microwave safe bowl. Add mustard seeds, cumin seeds, asafoetida, curry leaves, red chilli, turmeric powder and salt. Microwave for 1 min. at 100% power. Add chilli-ginger paste and microwave for 2 mins. at 100% power. Beat curd, water and gram flour to make a smooth mixture. Add this mixture to masala. Microwave for 7 8 mins at 100% power. Stir in between. Add the Pakoras to the kadi and microwave covered at 80% power for 4 mins. Garnish with chopped coriander leaves. Serve with boiled rice / roti.

TO MARINADE
1/2 CUP CURD (PLAIN YOGURT) 1 TSP GARLIC PASTE 1 TSP GINGER PASTE 2 TSP TANDOORI POWDER 1 TSP CUMIN (JEERA) POWDER 2 TSP CHAAT POWDER SALT TO TASTE RED CHILI POWDER TO TASTE

Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Remove and micro high for around 4 to 5 minutes in a microwave safe strainer. Grease it with ghee or oil and grill it for 7 to 8 minutes along with the other vegetable pieces, but remove the vegetable pieces after 2 to 3 minutes. Arrange the tikka as follows in a toothpick, first capsicum, tomato, onion, paneer, onion, tomato, mushroom and finally capsicum. Garnish with coriander and lemon slices. Spread some chat masala powder on it. Serve tandoori paneer tikka hot with hari chutney.

Palak Paneer
INGREDIENTS
4 CUPS SPINACH (PALAK), CHOPPED 1/2 CUP PANEER (COTTAGTE CHEESE) , CUT INTO 25 MM (1") CUBES 1 ONION, CHOPPED 12 MM. (1/2") PIECE GINGER, FINELY
CHOPPED

Stuffed Capsicum
INGREDIENTS
1 CHOPPED ONION 3 BOILED AND MASHED POTATO TEASPOON TURMERIC POWDER TEASPOON CHILLI POWDER 1 TEASPOON CHAAT MASALA 2 CHOPPED GREEN CHILLI TEASPOON LIMEJUICE 1 TBSP OIL 4 NO. CAPSICUM 10 GMS MASHED COTTAGE CHEESE SALT TO TASTE

Preparation
Place the chopped spinach on a plate and microwave on HIGH for 2 minutes Blend in a liquidiser to a smooth puree and keep aside. Combine the oil, chopped onion, ginger and green chillies in a glass bowl and microwave on HIGH for 1 minute Add the spinach puree, paneer, coriander powder, turmeric powder, garam masala, cream and salt and mix well. Microwave on HIGH for 3 minutes Serve hot

Preparation

Slice the head of the capsicums, de-seed and apply salt on the inside. Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes. In another dish, take oil, green chillies, and onions and cook on high for 3 minutes. To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well. Microwave on high temperature for 2 minutes. Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot

12 MM. (1/2") PIECE GINGER, FINELY CHOPPED1 TSP CORIANDER (DHANIA)

POWDER

1/4 TSP TURMERIC POWDER (HALDI) 1/2 TSP GARAM MASALA 2 TBSP CREAM 3 TBSP OIL SALT TO TASTE

Mutton Curry
INGREDIENTS
1 KG MUTTON (BONELESS CUBES) 6 CARDAMOMS 1 BAY-LEAF 5/6 CUP OIL 2G SAFFRON 3TBSP. GARLIC PASTE 1 BOILED EGG 4 CINNAMON 8 CLOVES 1/2 CUP YOGHURT 1/2 TSP BLACK PEPPER 3TBSP. GINGER PASTE 3 TBSP. GREEN CHILLI PASTE SALT TO TASTE

Fish Curry
INGREDIENTS Preparation
1 KG, SOLE FISH 1 TBSP GINGER GARLIC PASTE TEASPOON TURMERIC POWDER SPOON CHILLI POWDER 2 TBSP TAMARIND EXTRACT 1 CUP COCONUT MILK 1 TBSP CORIANDER 2 NO.S CHOPPED GREEN CHILLIES SALT TO TASTE

Preparation
Marinate the fish with the red chilli powder, ginger-garlic paste, tamarind paste, turmeric, green chillies and salt. Keep for an hour. In a large bottom dish take the oil and add fish and cook covered for 3 minutes on high mode. Turn the fish over and pour the coconut milk over it and cook covered on medium high of 70 for 14 minutes. Garnish with coriander and serve.

Heat oil, add cinnamon, cardamom, cloves and bay leaf. When brown put ginger, garlic, green chilli paste. Saute for a few minutes and add yoghurt and mutton cubes. Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes. When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve. To serve garnish with quartered boiled egg and mint. A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

Chicken Biryani
INGREDIENTS Preparation

Roast Chicken

INGREDIENTS
800 GMS CHICKEN 25 GMS BUTTER 1 TBSP HERBS SALT AND PEPPER TO TASTE

Preparation

FOR SAUCE 1 TBSP RED WINE 1 TEASPOON ORANGE JUICE 1 TEASPOON BUTTER 1 TEASPOON FLOUR

Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes. Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds. Then add the wine, salt, pepper and butter and cook on high for another 30 seconds. Then add the wine, salt, pepper and flour together and cook on high for 1 minute. Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.

250 GMS BASMATI RICE 500 GMS CHICKEN (BONELESS, CUT INTO PIECES) 2 MEDIUM ONION (SLICED) 1 TBSP GINGER PASTE 1 TBSP GARLIC PASTE 2 CUPS OF WATER 3 MEDIUM TOMATOES (PUREE) SALT AND BLACK PEPPER POWDER (TO TASTE) 1/4 TSP TURMERIC POWDER (HALDI) 1 TSP CUMIN SEEDS (JEERA) 1 TSP GARAM MASALA 4 CLOVES (LAUNG) 2 CINNAMON STICKS (DALCHINI) 2 BAY LEAVES (TEJ PATTA) BLACK CARDAMOM (BIG ELAICHI) 2 3 PEPPERCORNS (KALI MIRCH) 2 TBSP OIL / GHEE 2 TBSP ALMONDS AND CASHEWNUTS 1 TSP RAISINS 8 10 STRANDS OF SAFFRON

Wash and soak rice for an hour in cups of water. Drain the water Add salt and 1 tbsp oil / ghee to the soaked rice. Boil covered at 100% power or 9 10 mins and then at 60% power for 5 6 mins in microwave safe bowl. Allow to stand covered for 5 mins. In another microwave safe bowl heat oil at 100% power for 30 secs. Add sliced onions, cumin seeds, salt, turmeric powder, clove, cumin, black cardamom, bay leaves, pepper corns, tomato puree and ginger-garlic paste. Microwave (covered) at 100% power for 5 6 mins. Add chicken pieces and microwave (covered) at 80% power for 5 6 mins. Stir in between. Add rice and arrange in layers microwave for another for 3 mins at 60% power. Sprinkle garam masala. Allow to stand for 10 mins. Garnish with fried nuts, raisins, saffron and chopped coriander and serve hot.

Vegetable Biryani Sambhar

INGREDIENTS INGREDIENTS Preparation
Wash and soak dal for 15 20 mins. Drain the water. Add 6 cups of water, salt and turmeric powder. Microwave in a microwave safe bowl at 100% power for 12 mins. Allow to stand (covered) for 10 mins. Microwave oil at 100% power for 30 secs in a separate microwave safe bowl. Add mustard seeds, curry leaves, red chillies, and asafoetida and chopped onions. Microwave at 100% power for 2 mins. Add remaining chopped vegetables and 1 cup of water. Microwave (covered) at 100% power for 6 7 mins. Mix these cooked vegetables with the cooked dal. Add sambar powder and tamarind paste. Microwave covered at 100% power for 5 mins. Allow to stand for 5 mins. Serve with hot dosa, idli, vada or boiled rice

Preparation
Wash and soak rice in 2 cups of water for half an hour. Drain the water. Microwave ghee/oil in a microwave safe bowl for 30 secs at 100% power. Add cardamom, cinnamon, peppercorn, salt, rice and 2 cups of water. Boil for 9 10 mins at 100% power and then at 60% power for 5 6 mins. Add 1/2 cup milk and saffron to the rice. Allow to stand covered for 5 mins. In another microwave safe bowl microwave ghee at 100% power for 30 secs. Add chopped onion, tomatoes and garlic. Microwave for 2 mins at 100% power. Add rest of the spices, chopped vegetables and cup water and microwave covered for 5 - 6 mins at 100% power. Allow to stand for 5 mins. In a serving dish place one layer each of boil rice and microwaved vegetables one by one. Microwave (covered) for 4 mins at 100% power. Allow to stand for 5 mins. Serve hot with dal or raita.

1/2 CUP ARHAR DAL (TOOR DAL) 2 ONIONS (CHOPPED) 2 POTATOES (CHOPPED) 2 BRINJALS(CHOPPED) 1 CUP RED PUMPKIN (CHOPPED) 1 DRUM STICK (SWANJNE KI PHALLI) (CUT INTO 4 PIECES) 2 TOMATOES FOR TEMPERING
1 TBSP TAMARIND PASTE (IMLI) 1 TSP CHILLI POWDER 1/2 TSP TURMERIC POWDER (HALDI) 2 TSP OIL 1 TSP MUSTARD SEED 5 6 CURRY LEAVES 2 3 DRY RED CHILLI 2 TBSP SAMBAR POWDER A PINCH OF ASAFOETIDA (HEENG) SALT (TO TASTE) 7 cups of water

FOR RICE 1 CUP RICE 1 TSP GHEE / OIL 2 PCS CARDAMOM (ELAICHI) 2 PCS CINNAMON (DALCHINI) CLOVES (LAUNG) PEPPERCORNS (KALI MIRCH) 2 BAY LEAVES (TEJ PATTA) SALT ( TO TASTE) 2 CUPS WATER 1/2 CUP MILK AND SAFFRON A LITTLE For vegetable layer

Idli
INGREDIENTS
RICE 150 GMS URAD DAL 100 GMS SALT TO TASTE

Preparation
Soak the rice and the dal for 2 hours. Grind the rice and the dal separately. Mix both the pastes along with a little salt and allow it to ferment overnight. Grease small bowls and pour the batter into them and place them in a circular way in the turntable. Cook on high mode for 2 minutes. Repeat the procedure for the rest of the batter.

1 TBSP GHEE / OIL 1 ONION (CHOPPED) 3 LARGE TOMATOES (CHOPPED) 6 7 GARLIC FLAKES 2 3 GREEN CHILLIES (CHOPPED) 1/2 CUP GREEN PEAS 1/4 CUP CARROTS 1/2 CUP CAULIFLOWER FLORETS 1 TSP CUMIN SEEDS (JEERA) 1/2 CUP WATER SALT, BLACK PEPPER AND RED CHILLI POWDER (ADD TO TASTE) 1/4 TSP TURMERIC POWDER (HALDI) 1/2 TSP GARAM MASALA POWDER

Noodles with Tomato & Cheese Sauce

INGREDIENTS
FOR THE NOODLES 250 GMS BOILED PASTA FOR THE TOMATO SAUCE 3/4 KG TOMATOES 1 MEDIUM ONION, FINELY CHOPPED 1 MEDIUM CARROT, FINELY CHOPPED 1 STICK CELERY, FINELY CHOPPED 1 1/2 TBSP FRESH CREAM 1/2 TSP CHILLI POWDER 1/2 TSP DRIED OREGANO OR A PINCH OF CAROM SEEDS (AJWAIN) (OPTIONAL) 1 TO 2 TSP SUGAR 1 TBSP OIL 1 TBSP GRATED PROCESSED CHEESE
SALT TO TASTE

Dhokla
INGREDIENTS Preparation

Preparation
For the tomato sauce 250 GMS CHANNA DAL 80 GMS URAD DAL 10 GMS GINGER 1 TEASPOON RAI TEASPOON SUGAR 5 OR 6 LEAVES CURRY PATTA 1 TEASPOON SODA 2 GMS ASFOETIDA TEASPOON TURMERIC POWDER 250 GMS CURD 3 TEASPONS LEMON JUICE 1 TBSP OIL Soak both the dals overnight. Grind the dals with curd, sugar, salt, ginger, and asfoetida and green chillies. Add the rest of the ingredients except the lemon juice and soda and leave for about 12 hours. Then add the lemon juice and soda and steam on power 48 for 9 minutes and allow it to stand for 5 minutes. In another dish take the oil, rai, curry leaves, and cook covered on high for 1 minute. Add this to the steamed dhoklas and serve with chopped coriander.

Put the tomatoes in a glass bowl and microwave on high for 3 to 4 minutes or until the skin is loosened. Remove the skin and grate into a pulp. add 1/2 teacup of water. Put the oil in a glass bowl and microwave on high for about 12 seconds. add the onion, carrot and celery and microwave on high for 40 to 45 seconds. Add the tomato pulp, chilli powder, orengo, sugar and salt and microwave on high for 10 minutes, stirring once inbetween after 5 minutes. Add the cream and mix very well.

FOR THE CHEESE SAUCE 3/4 CUP CHEESE SAUCE

How to proceed Put the noodles and the two sauces and grated cheese in individual serving dishes/bowls and let the guests help themselves to the noodles with desired toppings.

Mushroom Soup
INGREDIENTS
1/4 LB. MUSHROOMS (ROUGHLY CHOPPED) 1/4 CUP FLOUR/CORNFLOUR 1 OZ. BUTTER/MARGARINE 3/4 PINT MILK 1 PINT HOT WATER 1 CHICKEN/MUSHROOM STOCK CUBES

Preparation
Place all ingredients in a bowl, stir very well and cook on high power 6 mins. uncovered. Stir a few times during cooking to disperse the flour. Then cook for a further 10 mins. on med. uncovered. Liquidise to the desired consistency and serve topped with cream. Delicious with crusty bread

Pasta in Tomato Sauce

INGREDIENTS
PASTA 100 GMS 1 BIG TOMATO 1 GREEN CHILLY AJWAIN OR OREGANO TSP SPRING ONIONS CHOPPED ALONG WITH GREENS 2 TBSP BASIL LEAVES (1-2) OR DRIED BASIL (1-2)
PINCH

Preparation
Boil pasta in salted water, drain it, pour cold water and leave in colander after brushing with some oil. Now in microwave safe glass bowl, add 1 tsp of Oil, crushed garlic, chopped spring onions and grated tomato, along with Ajwain. (If you are using oregano flakes, add it later along with Pasta) Cook on Microwave high for 3 minutes. Carefully take out the bowl and add macaronis, cheese, salt, pepper and if using oregano leaves, add it now. Toss it gently, taking care as not to mush the pasta. Now cook again in Microwave, for 3 minutes or till the sauce dries up. Garnish with basil or mint leaves and serve immediately.

Vegetable Pizza
INGREDIENTS
ONE BASE PIZZA ONION & CHEESE SAUCE (SPECIALLY FOR PIZZA) CAPSICUM ONION TOMATO 2CUBES PIZZA

Preparation

CHEESE 1 TBSP OR MORE IF YOU LIKE THE

FLAVOR

SALT BLACK PEPPER POWDER FOR GARNISHING OIL 1 TSP GARLIC CLOVES (4-5)

Put the sauce on pizza base as thick layer. Put all sliced vegetables on pizza base Grate cheese cube on top of pizza Put the pizza in the over for 5 min. high & 3min combo temp. Serve Hot.

Chocolate Sponge Cake

INGREDIENTS
1/2 CUP PLAIN FLOUR (MAIDA) 1/4 TSP BAKING SODA 2 TBSP SOUR CURDS (KHATTA DAHI) 1 TBSP COCOA POWDER 1/3 CUP POWDERED SUGAR 1/2 TSP VANILLA ESSENCE 1/4 CUP MELTED BUTTER

Preparation

Mix together the curds and soda bi-carb in a bowl and keep aside. Sieve the flour and cocoa powder. Keep aside. Heat cup of water in a microwave safe bowl on high for 1 minute, add the melted butter and sugar and mix well. Add the flour mixture, curds and vanilla essence and mix lightly to make a smooth batter. Spoon the mixture into a 100 mm. (4") diameter greased, microwave on high for 4 minutes. Remove from the microwave and allow the cake to stand for approx. 10 minutes. Unmould and use as required.

Dark Chocolate & Peanut Butter Bites

INGREDIENTS
1 CUP CHOPPED CHOCOLATE 1/2 CUP PEANUT BUTTER DARK
CHOCOLATE

Preparation
Combine the chocolate and peanut butter in a microwave safe bowl and microwave for 1 minute stirring once in between. Add the condensed milk and microwave on high fpr 1 more minutes, stirring once in between. Pour into a greased 150 mm. (6) square tin and level back with the back of a spoon. Allow it to set, cut into 25mm. (1) pieces and store in an air-tight container.

1/2 CUP CONDENSED MILK

Besan Ladoo
INGREDIENTS
1 CUP BESAN 1 STICK BUTTER (1/2 CUP BUTTER, OR 8 TABLESPOONS BUTTER) 1/2 CUP POWDERED SUGAR 1/2 TEASPOON POWDERED CARDAMOM 1/4 TEASPOON POWDERED NUTMEG

Preparation
Mix besan and butter (cut in cubes if there are straight from the fridge) in a microwaveable safe flat dish. If you have a dish where the food doesn't stick to the plate after microwaving , it would serve the purpose much better. Microwave for 5 minutes , stirring the mixture a little after every minute. As suggested at Saffron Trail, you may increase your time to additional 2 minutes if your microwave power is low. At the end of 5 minutes, take the pan out of the microwave and wait until it cools down (it should be cool, not cold, so don't rush and keep it in the fridge ;) ]. It should take half hour to cool down. Add powdered sugar, cardamom and nutmeg to the mixture and stir well and then make round. Store these laddoos in the fridge after these were formed for around 1 hour. This helps in setting the laddoo and then enjoy the laddoos.

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