Siwayon ki kheer

Ingredients
Milk 1 liter
Sago dana 2 tbsp soaked for 30 minutes
Vermicelli ½ cup
Sugar ½ cup
Powdered milk ½ cup
Kewra water 1 tsp
Desiccated coconut 2 tbsp
Almonds and pistachio sliced 2 tbsp
Method
Boil milk mixed with powdered milk add soaked sago dana, cook for 10 minutes add crushed siwayan, cook till thick, lastly add desiccated coconut, Kewra water, remove in a serving bowl, serve garnished with almonds and pistachio.

Special chinoti kheer

Ingredients
Milk 1 ½ kg
Rice ½ cup (soaked for 4 hours)
Khoya ½ cup
Vanilla Custard powder 1 tsp
Green cardamom grinded 1 tsp
Sugar ¾ cup
Kewra water 1 tsp
Almonds and pistachio sliced 2 tbsp each
Silver waraq 2
Method
Boil milk add soaked crushed rice, cook stirring for 15 minutes till rice tender add khoya and sugar, keep stirring add custard powder mixed into a paste with ¼ cup milk, cook till kheer thick, lastly add green cardamom powder, Kewra water remove, set in a dish sprinkle with pistachio and almonds slice, garnish with waraq.

Rabbri kheer

Ingredients
Milk 2 kg boiled for 30 minutes on low flame
Rice ½ cup soaked for 2 hours and crushed
Sugar 2 tbsp
Condensed milk ½ tin
Arq-e-gulaab 1 tbsp
Green cardamom powder 1 tsp
Rabbri 250 gm
Pistachio sliced 2 tbsp
Silver waraq for garnish
Method
Boil milk for 30 minutes, add in soaked and crushed rice, cook till rice tender. Add sugar, cook for another 15 minutes till kheer thick. Add cardamom powder, arq-e-gulaab, condensed milk, cook for 5 minutes and remove. When kheer comes to room temperature. Fold in rabbri with a whisk. Serve garnish with silver waraq and pistachio slices.

Aam kay Gulgulay

INGREDIENTS

Wheat Flour 1 ½ cup
Mango Puree 1 cup
Green Cardamom Powder 1 tsp
Yellow Color pinch
Sugar ¾ cup
Fennel Seeds Coarsely Crushed 1 tsp
Water to make batter
Ghee for frying

METHOD
Mix altogether in a bowl beat well cover and leave it for a while, just before frying add ½ tsp soda by carb, the batter should be thick and pasty, beat well, deep fry gulgulas in ghee, adding with your hand to the karhai.

Badam pistay ki laey

Milk 1/2 kg

Sugar to taste

Almonds and Pistachios 3-4 tbsp chopped

Cardamom Powder 1/2 tsp

METHOD:

Heat the milk when boiled. Add chopped almonds and pistachios. Stir continuously on a low flame. Remove from the stove and add cardamom powder and cool. Serve cold in the glasses.

Jalebi

INGREDIENTS:
FOR SHEERA:
Sugar 1 kg
Water 250 grams
METHOD:
Cook sugar and water together till it gets a boil.Then turn off the stove.
FOR JALEBI:
Khameer 100 grams
Flour 200 grams
Soda Pinch
Water 100 grams
Oil for frying
METHOD:
Mix all the ingredients except oil and make a paste. Now put the mixture in jalebi cloth and make jalebis in hot oil. Fry till it gets brown in color from both the sides. Now put them in prepared sheera and serve.

Meethy dahi waray

INGREDIENTS FOR DAHI WARA
Flour 1 cup
Baking powder ½ tsp
Yogurt 1 cup
Egg 1
Yellow color 1 pinch
Cardamom powder ½ tsp

INGREDIENTS FOR SUGAR SYRUP
Sugar 1 cup
Water 1 ½ cup
Kewra water 1 tsp
Crushed Cardamom 2 to 3

METHOD FOR SUGAR SYRUP
Cook all together till slightly thick.

METHOD FOR DAHI WARA
Put all together in a ball, make batter until smooth. Deep fry in a karhai like pakoras until golden brown remove and add in sugar syrup.

Porridge Pak

Ingredients
Pourage oats 1 cup
Desiccated coconut 1 cup
Baking powder ½ tsp
Butter 4 ounce
Flour 1 cup
Caster sugar 6 ounce
Honey 2 tbsp
Milk 2 tbsp
Almond coarsely chopped 4 tbsp
Method
Melt butter and honey together on low heat in a sauce pan. Remove and keep aside, in another bowl mix together coconut, oats, baking powder, flour, sugar and almonds add all this to the butter and honey mixture, mix well, spread evenly on a greased pan, bake on 150 degree C for 15 minutes till light golden.

Khobani ka metha

Ingredients
Dried apricots 250 gm soaked for 4 hours remove seeds
Sugar ½ cup
Ingredients for custard
Milk 1kg
Sugar ½ cup
Custard powder 3 tbsp heaped
Cream 1 packet
Almonds as required
Method
Soak dried apricots for 4 hours, remove seeds, cooked them with half cup sugar and 1 cup of water till tender, remove and spread in a serving dish, make custard by boiling together milk and sugar, thicken custard with custard powder dissolved in little cold milk, when custard thick remove, cool custard and spread on top of apricot layer in dish, before serving, spread top with fresh cream and almonds. Serve chilled.

Sivayyon Ki Kheer

Ingredients:
Milk ½ kg
Canderal 2 tbsp Heaped
Vermicelli 4 tbsp
Almonds & Pistachio 2 tbsp
Elichi powder ½ tsp
Method:
Cook Milk, canderal and sivayyan till thick. Remove, add in almonds and pistachio and elichi powder. Cool and serve.

Coconut Balls

Ingredienst:

Dessicated coconut 1 1.2 cup
Khoya ½ cup
Elichi powder 1 tsp
Rose essence few drops
Condense milk as required
Grinded almonds and pistachios ½ cup
Method:
Mix together all – form into a dough using condense milk as much required.
Make in to small balls. Put in paper wrappers and serve.

Ghaowla

Ingredients for pan cake
Milk 1 cup
Eggs 2
Flour 1 cup
Sugar 4 tbsp
Baking powder ½ tsp
Pinch of yellow color
Ingredients for filling
Almonds and pistachio chopped 1 cup
Desiccated coconut ½ cup
Elachi powder ½ tsp
Poppy seeds 1 tbsp
Balai 2 tbsp
Method for filling
Mix altogether and keep aside.
Method for ghaowla
In a bowl add altogether Milk 1 cup , Eggs 2, Flour 1 cup, Sugar 4 tbsp, Baking powder ½ tsp, pinch of yellow color mix well, keep aside for 45 minutes, heat non stick fry pan, put 1 laddel full of batter, spread properly adding in 1 tsp oil or ghee on the corners, turn and cook the other side, remove, fill with filling, roll and serve.

Apple muraba

Ingredients
Apples ½ kg
Sugar ½ kg
Water 2 cups
Blanched almonds sliced 1 tbsp
Green cardamom seeds 1 tsp
Saffron ¼ tsp
Method
Peel and core apples grate and soaked in lemon juice or salted water to avoid the discoloration make syrup with sugar and water add in grated apples, cook till apples tender and syrup thick, add cardamom seeds, almonds and saffron, fill bottles store at room temperature.

Maliday kay laddu

Ingredients
Wheat flour 500 gm
Ghee 1 cup heaped
Milk 2 – 2 ½ cups
Gur 200 gm
Almonds and pistachio 4 tbsp each
Flaked coconut ½ cup
Green cardamom grinded 1 tsp heaped
Nutmeg grinded ½ tsp
Mace grinded ½ tsp
Method
In large bowl mix flour, ghee knead with milk, form into a dough, make into muthias and deep fry. When cool chopperize keep aside. In a wok heat 2 tbsp ghee, add in 200 gm gur when gur melts add this to the chopperized mixture, mix well add almonds, pistachio, flaked coconut, green cardamom grinded, nutmeg grinded ½ tsp, mace grinded ½ tsp, make into laddus and serve.

Panjeeri

Ingredients
Semolina 1 ¼ cup
Ghee ¾ cup
Fine sugar ½ cup
Almond sliced 2 tbsp
Pistachio sliced 3 tbsp
Gond ½ cup deep fried and coarsely crushed
Makhane ½ cup deep fried
Method
Melt ghee in a wok fry gond and remove and crushed coarsely then fry makhane and remove. Add semolina to the ghee in the wok and fry on medium flame till nicely golden, remove, add ½ cup fine sugar, almonds and pistachio slices, crushed fried gond, makahne, mix all well, lastly add ½ tsp cardamom powder.

Gur papdi

Ingredients
Wheat flour 200 gm
Edible gum 75 gm
Almonds pistachio sliced ½ cup each
Cardamom powder 1 tsp
Ghee 200 gm
Jiggery 250 gm (glass jiggery)
Poppy seeds 4 tbsp
Grated coconut 3 tbsp
Method
Heat 100 gm ghee and fry edible gum when it swells remove from fire cool and crushed, in the same pan add remaining 100 gm ghee fry wheat flour for 10 minutes till nice aroma released add poppy seeds, grinded green cardamom, nuts, remove from fire add crushed gum, jiggery, mix well, again cook for 2 minutes, stirring continuously, spread evenly in a greased thali, cut in pieces.

Roat

Ingredients:
Butter 4 ounces
Caster sugar 4 ounce
Granulated sugar 4 ounce
Milk 3 tbsp
Powder milk 2 tbsp
Flour 4 ounce
Sooji 4 ounce
Baking powder 1 tsp
Egg for brushing
Poppy seeds and annie seeds for sprinkiling

Method:
1. Beat butter and both the sugars till light and fluffy for 5 mins
2. Add fresh milk and powder milk, continue to beat fold in maida and baking powder
3. Then add in sooji, mix well form into a dough if soft add little flour, leav it in fridge for 30 mins
4. Sprinkle flour, roll dough half inch thick.
5. Cut will medium cutter, put on tray brush with egg and milk mixture, sprinkle poppy seeds and saunf
6. Bake for 20 mins on 180 C

Gajar ka halwa

Ingredients
Carrots 2 kg grated
Milk 1 ½ kg
Ghee 1 cup
Green cardamom 10 to 12 whole
Sugar 1 ¼ cup
Khoya 1 cup
Saffron ½ tsp
Almonds and pistachio sliced 2 tbsp each
Method
Peel and grate carrots and cook in milk when milk half dries add sugar and cook till sugar water evaporates, heat ghee for green cardamom, add to carrot mixture and fry well for 20 minutes, lastly add Khoya, saffron, almonds and pistachio sliced, leave it on dum for 10 minutes. Remove and use.

Hyderabadi baked pudding

Ingredients
Eggs 1 ½ cup
Khoya 1 ½ cup
Caster sugar 1 ½ cup
Ghee ¾ cup
Almonds blanched and grinded ¾ cup
Saffron ¼ tsp
Almonds and pistachio for garnishing
Silver waraq
Method
Beat eggs well with beater add in sugar, Khoya, ghee, almonds and saffron, mix well and put in a greased pyrex dish, bake for 20 to 25 minutes until top golden, cool slightly, put waraq and sliced almonds and pistachio.

Egg mayso

Ingredients
Eggs 12 (1 bowl)
Ghee 1 bowl
Sugar 1 bowl
Cardamom powder 1 tsp
Zarda powder ¼ tsp
Saffron ¼ tsp
Method
In a bowl mix together eggs, ghee and sugar, beat well, put to cook in a pan keep stirring continuously until ghee comes on top, lastly add cardamom and color, remove in a greased pan, cut into pieces and serve.