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Full cream milk - 3 litres
Sugar - 1 cup
Cardamoms - 8 (crushed)
Saffron - 1 tsp
Hot milk (extra) - ½ cup
Chopped almonds or pistachios - 3 tbsp (to garnish)

Instructions:

Place the milk in a heavy saucepan.

Boil it stirring constantly.

Keep stirring and simmer until the milk reduces to one-third the original quantity.

Add the sugar and simmer for 5 more minutes.

Add the crushed cardamoms.

Mix the saffron in ½ cup of hot milk and add to the basundi.

Stir ...

Corn flour - 1 cup
Sugar - 1¾ cup
Water - 3 cups
Chopped cashew nuts and almonds - a handful
Kesar powder or any food colour - ¼ tsp
Ghee - 4 tbsp

Instructions:

Mix all the ingredients (plus ½ of the ghee) together.

Place it in a microwave dish and microwave for 25 minutes, stirring at 5 minute intervals.

Add the remaining ghee before the last five minutes.

Pour into a buttered plate and when cooled, cut into desired shapes.

Butter - 125 g
Sugar - 2 cups
Cold water - 1 cup
Tartaric Acid - 1 tsp

Instructions:

Put butter, sugar and water into a saucepan.

Heat slowly and when the butteris melted add the tartaric acid and boil until a little tried in cold water,snaps.

Pour into buttered plates.

Once set cut into small pieces.

Milk - ½ cup
Butter - 25 g
Sugar - 2 cups
Cocoa - 1 tbsp
Vanilla essence - to taste

Instructions:

Put milk, butter, sugar and cocoa into a saucepan.

Bring to the boil,stirring occasionally.

Boil until soft ball stage is reached.

Cool 5 minutes, addvanilla and beat until thick.

Pour into a buttered dish, mark and cut when set.

Pitted Dates - 200g
Milk - 1 cup
Sugar (powdered) - 300g
Cashew nuts - 100g
Ghee - 5 tbsp
Cardamom powder - ½ tsp

Instructions:

Boil milk in a heavy based pan.

Cook the dates in the milk after reducing the heat.

Fry the cashew nuts in 1½ tbsp ghee and keep aside.

Add the sugar and rest of the ghee to the dates mixture.

Keep stirring.

Add the fried cashews and cardamom powder.

When the mixture thickens and comes out from the sides of the pan, pour into a ...

Milk powder – 1½cup
Self-raising flour– ½ cup
If you are usingplain flour instead of self-raising flour, add:
Baking Soda - ½ cup
Baking Powder - ½ tsp
Fresh cream –approx 120 ml (tomake the dough)
Cooking oil –for deep fryingSugar Syrup
Sugar – 3 cups
Water – 6½cups
Ground Cardamom– ½ tsp
Rose essence orRose water – 1 tsp

Instructions:
For the jamun:

Mix the milk powder and self raising flour (add baking soda and baking ...

Full cream milk - 2 litres
Lemons - 2
Sugar - 2 cups
Water 3¼ cup
Ghee - ½ cup
Milk powder -400 grams
Cardamom powder- 2 tsp
Almonds todecorate
Rose essence -¾ tsp

Instructions:

Boil milk and squeeze the lemons.

Curdle the milk and strain. This gives youthe paneer.

Make a syrup to thread consistency.

Add ½ cupof ghee and the milk powder to the syrup.

Add the paneer.

Mix everythingtogether on a very low heat.

Add cardamom powder.

After about 15 ...

Butter - 125 g
Condensed milk - ½ tin
Plain biscuits - 1 packet (crushed)
Coconut - ¼ cup
Rind of 1 orange (finely grated)
Orange juice - 2 tbsp

Instructions:

Place butter in a jug and melt on high for 1 minute.

Add condensed milk and cook for a further minute.

Combine with other ingredients and mix well.

Press into slice tray and refrigerate until firm.

You may ice with orange icing.

Cut into squares.

Store in refrigerator.

Milk - ½ cup
Condensed milk - ½ tin
Sugar - 500 g
Butter - 125 g
Salt - a pinch

Instructions:

Mix sugar and milk in a saucepan.

Cover the pan and slowly bring to the boil.

Add condensed milk, butter and salt.

Boil until it reaches soft ball stage, stirring occasionally.

Cool it and beat until the mixture thickens.

Pour into a square tin.

When set, cut into desired shapes.