Meethai

Laddoo :
1 cup wheat flour
1 cup jaggery or gur
1 cup ghee
1/2 cup edible gum
1/2 cup dessicated coconut
2tsp badam pista and kaju powder
1tsp saunth or ginger powder
1tsp khuskhus powder
1tsp cream
10-12 badams

Preparation :

Take a pan heat few tsp ghee and fry the edible gum and keep aside then add another tsp ghee and fry wheat flour and keep aside melt 1tsp ghee in a pan and add gur to melt then add cream  further add wheat flour and  edible gum and dessicated coconut. Remove from the flame add saunth khuskhus and dryfruit powder add sliced badams and the remaining ghee and mix together then shape  mixture into balls or laddoos by applying ghee to hands.

Tip: add 1/4 tsp of elachi and pista for decoration and serve in paper cups.

Angoori Basundi
1/2 litre milk
1/2 cup condensed milk
2tsp cornflour dissolved 2tsp milk
10-12 mini rasgullas
1/2 tsp elachi
sugar to taste
kesar few strands dissolved in milk
2tsp Pista Badam slices 

Preparation :
In a saucepan heat milk and add cornflour solution then add condensed milk, sugar and kesar dissolved mixture and boil for 5 min . Keep aside to cool and then add elachi and rasgullas and referigerate for  2-4hrs and garnish with pista badam slices.

Sandesh :
1 cup Paneer
1/4 cup icing sugar
1/2 cup milk powder
1/2tsp milk masala
1tsp kesar
2tsp dryfruits

Preparation :
In a  mixer add ground paneer then add icing sugar milk powder and milk masala and kesar and cook in a nonstick kadai till becomes a ball and remove from flame and roll it on a plastic covererd surface and cut with different cookie cutters and decorate with dryfruits. and serve in colourful paper cups.

more recipes coming shortly