Ingredients • Pineapple – half • Sugar – 4tbsp • Pepper (Optional) – a pinch • Salt – a pinch • Water – 1 cup Preparation 1. Peel the half pineapple. Cut them into pieces. 2. Put pineapple pieces in a vessel and add water, sugar, pepper, and salt to it.   3. Churn all the ingredients together in the blender. 4. Sieve and put it in fridge for sometime. 5. Remove in the glass and serve cold. Serves 4-5 Persons Bhaktin Archana  ...

Ingredients • Nonfat milk powder – 1 cup • All purpose flour (plain flour, maida) – ¼ cup • Room temperature unsalted butter – 3 tsp • Room temperature whole milk – ¼ cup • Pinch of baking soda • Sugar – 1 ¾ cup • Water – 1 ½ cup • Coarsely grounded cardamom seeds – 4 • Sliced almonds and pistachio – 1 tsp • Oil for deep-frying Preparation For Syrup: 1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil. 2. Let the syrup boil for a minute then remove it from the heat. 3. Stir the syrup until the sugar is dissolved. 4. Set the syrup aside. For Gulab Jamun: 1. In a bowl, mix milk powder, flour and baking soda; add the butter and mix well. 2. Now add milk to make soft dough. The dough will be sticky. 3. Let the dough sit for a few minutes; milk powder will absorb the extra milk. 4. If the dough is dry, add more milk, as the dough should be soft. 5. Knead the dough. Grease your hands with butter before working with the dough. 6. Divide the dough into about 20 equal portions and roll them into round balls. 7. Heat the oil in a frying pan on medium heat. 8. The frying pan should have at least 1 ½ inch filled with oil. 9. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. 10. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. 11. Place the gulab Jamuns in the frying pan. 12. Gulab...

Ingredients • Groundnut – 500  grams      • Brown sugar –  200 grams • Sugar – 100 grams      • Ghee – 2-3 tbsp Preparation 1. Roast groundnut and remove its skin. 2. In a frying pan take brown sugar and mix sugar. 3. Add a little water and boil the mixture. 4. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. 5. Mix groundnuts well and pour in a greased plate. 6. Cut into pieces, allow it to cool and fill in the container. Serves 2 Persons By Bhaktin Archana  ...

Ingredients • Sugar – 625 ml • Milk – ¾ cup (185 ml) • Golden syrup or light corn syrup – 2 tbsp (40 ml) • Peanut butter – ½ cup (60 ml) • Vanilla essence – few drops Preparation 1. Grease a pan with butter of approximately 20 cm (8-inches) square. 2. Boil the milk, sugar, and syrup gently in a heavy saucepan, stirring continuously with a wooden spoon until the sugar has dissolved and the syrup melted completely. 3. Bring to the boil, cover and boil for 2 – 3 more minutes. 4. Remove cover from the pan and continue to boil until the temperature reaches 116°C/240°F. 5. Remove the pan from the heat and stand it in cold water until the temperature of the syrup falls to 43°C/110°F. 6. Add the peanut butter and vanilla to it and beat the mixture until it thickens and becomes paler. 7. Pour the fudge mixture into the pan and leave it undisturbed until it is just about set. 8. Pour the fudge into squares and leave until it sets completely. 9. When set, cut or break the fudge into pieces. 10. It can stay upto 2 weeks. Serves 4-5 Persons By Bhaktin Pooja  ...

Phool Bhag, the palace compound of Pratapkumar, Crown Prince of Alwar, is an example of spiritual management and nature’s perfect arrangements. Situated in Rajasthan’s northeastern arid desert, the complex encompasses acres of flower-spangled gardens and lakes and offers sanctuary to numerous bird and animal species elephants, camels, cows, buffaloes, deer, horses, peacocks, sheep, rabbits, goats, lions and tigers. Pratap Kumar attributes his wealth and success in life to his dedicated daily worship in the Sri janaki-Vallabha Temple. This statement reflects his personal lifestyle and philosophy: “In India, the temple is the center of activity in the royal place. Worship of the Lord must personally be performed by the king before he can accept worship in the palace”. the Sri janaki-Vallabha Temple kitchens engage nearly 20 expert cooks in the service of the Deities. Though they excel in local Rajasthani cuisine, they are proficient in numerous others. This is done of the cooling beverages served during the hot summer months.   Preparation and nut soaking time: about 1 hour   Ingredients • Blanched almonds – 2/3 cup (100 g)  • Cardamom seed – ½ teaspoon (2 ml)  • Whole peppercorns – 4  • Boiling water – 2 cups (480 ml)  • Honey – ¼ cup (60 ml)  • White grape juice – 2 cups (480 ml)  • Rose water – ½ tablespoon (7 ml)  • Still water or sparkling water – 2 cups (480 ml)    Preparation  1. Place the almonds, cardamom seeds and peppercorns in a bowl and add 1 ¼ cups (300 ml) boiling water. Set aside for 1 hour. Pour into a blender, cover, and reduce the nuts to a fine paste. Add the remaining 3 /4 cup (180 ml) boiling water and the honey and blend for ½ minute. 2. Line a sieve with three thicknesses of cheesecloth. Pour...

 My spiritual master, Srila Prabhupada, called this mock milk fudge a “simply wonderful sweet”. Some varieties include a dash of essence such as vanilla, almond, lemon or lime. This version resembles firm, uncooked fondant in texture and is so easy to assemble that kindergarten children can turn out a successful batch for grown-up treats.   I have made this sweet around the world, using different processed ingredients. Health-food-store non-instant skim milk powder yields the creamiest consistency; and milkman brand instant non-fat milk powder is somewhere in between and slightly granular. If you use a granulated sugar raw or white process it in a blender until superfine. Because these ingredients are processed and stored under varied conditions, you may need to use more or less to use more or less milk powder to achieve the desired texture.   Preparation time (after assembling ingredients): 10 minutes   Ingredients • Unsalted butter, at room temperature – ½ cup (120 ml)  • Confectioners’ sugar – 2/3 cup (60 g)  • Dry milk powder, or as needed – 1 ¾ cups (220 g)  • Milk or cream, or as necessary – 1 teaspoon (5 ml)  • A few drops of flavoring essence (as suggested above), or 2 tablespoons (30 ml) grated nuts or dried fruit puree   Preparation 1. Cream the butter and sugar in a mixing bowl until light and fluffy. Using your hands, work in the milk powder and milk or cream, (adjusting proportions as necessary) to make a medium-soft fondant. Flavor with essence, nuts or fruit puree and continue to work until well blended. 2. Wash and dry your hands, then roll the fondant into smooth balls. (You can also roll the fondant around whole nuts or sandwich a pellet between nut halves). Place the confections in paper candy cases and...

Ingredients For Layer – 1 • Milk – 1 cup • Clear honey – 1 tbsp • Agar-agar powder – 1 tsp For Layer 2 • Water – 1 cup • Rosewater – 1 ½ tsp • Sugar – 2 tsp • Agar-agar powder – 1 tsp • Pink food color – optional For Layer 3 • Milk – 1 cup • Clear honey – 1 tbsp • Agar-agar powder – 1 tsp For Layer 4 • Water – 1 cup • Rosewater – 1 ½ tsp • Sugar – 2 tsp • Agar-agar powder – 1 tsp • Pink food color – optional Rose petals for scattering Preparation For Layer – 1 1. Mix the ingredients for the first (milk) layer while the milk is cold. 2. Then gently heat the milk until it is just under boiling point. 3. Remove from the heat and pour into an serving glass or cup. 4.Allow it to set. For Layer 2 1. Mix the ingredients for the second (rosewater) layer while the water is cold. 2. After adding all the ingredients heat it until it is just under boiling point. 3. Pour this mixture over the first (milk) layer and again, allow it to set. For Layer 3 1.Mix the ingredients for the first (milk) layer while the milk is cold. 2.Then gently heat the milk until it is just under boiling point. 3.Remove from the heat and pour this mixture over the second (rosewater) layer. 4.And allow it to set. For Layer 4 1. Repeat step 2 for the fourth (rosewater layer). 2. And pour it over the third (milk) layer. 3. And serve cold. Serves 4 Persons By Bhaktin...

Ingredients • Fresh whole • Milk – 2 litres • Sugar – 1¼ cup • Ghee or unsalted butter – 1 tsp • Powdered cardamom seeds – ½ tsp • Raw blanched pistachio nuts, chopped fine – 1 cup  Preparation 1. Combine milk, sugar, ghee and cardamom in a 5-litre saucepan, preferably non-stick. Bring the milk to a rolling boil over moderate heat and continue to cook it, stirring occasionally with a wooden spoon for about 45 minutes, or until the milk has reduced to a thick bubbling creamy mass, about half its original volume. 2. Continue to reduce the fudge, stirring continuously with gently rhythmic strokes for a further 10 minutes, or until the mixture resembles a thick paste. 3. Add the pistachio nuts, reduce the heat to medium low, and cook the fudge, stirring and scraping with the wooden spoon for further 20 minutes or until the mixture becomes a thick dry lump. Remove the pan from the heat and allow the mixture to cool for one minute. You should have about 2½ cups fudge. 4. Transfer the fudge to a shallow, buttered tray. As the mixture cools a little more, use a buttered spatula to shape it into a smooth, flat cake, about 15cm square. Allow the fudge to cool for a further one hour. 5. Cut the fudge into 36 pieces with a sharp, buttered knife. You may need to wipe the knife clean after each cut. Alternatively, divide the still-warm fudge into 36 pieces and press into decorative molds. Serve, or store in airtight containers for up to 2 weeks. By Kurma...

Ingredients • Whole wheat flour-  3/4 cup • Maida/unbleached flour- 3/4 cup • Baking powder- 1 tsp • Eno- 1 tsp • Crushed pineapple with juice- 1 can(8oz) • Very Ripe banana (about 1/2 large), mashed-1/4 cup • Vanilla/almond essence- 1 tsp • Finely chopped dates- 2/3 cup For Assembling the Mrdang pattern. • Cake • Butter cream Icing mixed well with orange red colour powder. • Fondant-  1cup approx coloured grey or black or white- to make the hooks on either side of the Mrdang (made 2-4 days in advance) • Silver ribbon- to tie on the hooks to carry the Mrdang • Gum paste- 1/4 tsp of gumpaste mixed with 1 tbsp of water. kept for 10-15 minutes(acts like gum) Method 1. Combine the flours, baking powder and eno, and stir to mix well. 2. Stir in the pineapple including the juice, banana, and vanilla/almond essence. 3. Fold in the dates. 4. Coat an 8 inch pan with non stick cooking spray/ lightly greased and powdered well with flour. 5. Spread the batter evenly in the pan. 6. Bake at 325F for 25-30 minutes or till wooden toothpick inserted in the center of the cake comes out clean. 7. Cool the cake for 20 minutes. For Assembling the Mrdang pattern. 1. Depending on the size of the Mrdang you want, make one/two 10′ round cake(for the center) and one/two 8′ round cake(for the left half of the cake) and two/three 6 inch round cake(for the right half of the cake). ( theres no need to buy so many cake pans. You can increase or decrease the size of the cake by adding extra cake or removing the cake off. It will get hidden by the icing) 2. Arrange the height of the cake carefully. The centre is the tallest part and the right half...

Ingredients For the cake • Self raising flour.( already has baking powder in it)- 2 cup • Castor sugar- 1 cup • Eno- 1/2 tsp • Milk/water- 1 cup • Oil- 1/4 cup • Vanilla/ pineapple essence- 1 tsp • Yellow colour- 3-4 drops (optional)   For Ricotta Cheese icing • Ricotta cheese- 2 cups • Vanilla extract- 1 tsp • Honey/maple syrup- 3-4 tbsp   For Butter cream Icing • Butter- 1/3 cup • Salt-1/4 tsp • Vanilla extract- 1 tsp • Sifted confectioners Sugar- 3 1/2 cup or 1 pound. • Milk/water/light cream- 3-4 tbsp • Pink colour for roses, Juniper green for leaves   Preparation For the cake 1. Preheat oven to 375 F for 10 minutes 2. Mix all the dry powders first- flour, sugar, eno. 3. Mix the liquids- Milk, oil, essence, colour. 4. Add flour little by little and mix. 5. Whisk till bubbles appear and it is soft and creamy. 6. Bake at 350F for 30-35 minutes or till toothpick inserted in the center of the cake comes out dry. 7. After the cake has cooled. Cut in half and fill with Ricotta cheese icing. Then join the two halves and decorate with butter cream icing and roses as shown in the picture.   For Ricotta Cheese icing 1. Mix all the above in a blender/ food processor till smooth. This recepe makes enough for a 9x 13 inch cake   For Butter cream Icing 1. Cream butter , salt, vanilla with electric hand mixer.  2. Add sugar gradually 3. Add 3 tbsp milk/water or light cream 4. Beat till smooth. 5. Beat more milk till desired consistency.( For Roses you need firm consistency, for leaves and basket weave pattern you need little smooth consistency) (We dont use Meringue powder in icing as it has eggs.)   For Decorating 1. Make Roses-...

Ingredients • Wholemeal self raising flour- 1 1 /4 cup • Eno/ fruit salt- 1/2 tsp • Dried apricots- 1 cup • Soya milk/ or any thick milk- 11/4 cup • Chopped roasted almonds/peanuts- 1 1/4 cup • Ground almonds/peanuts- 1 cup • Vegetable margarine- 3/4 cup • Sugar-6 tbsp • Almond essence- 1 tsp • Few sliced / whole almonds for decoration  Preparation Finely chop the apricots, put them in a bowl, pour soya milk over, cover and leave to stand for several hours, can be overnight.Coarsely grind it in the morning. 1. Preheat oven to 325F or 160C or gas mark 3 2. Grease and line the cake tin. 3. Put the flour, ground almonds, eno and baking powder in a bowl and mix thoroughly. Melt the margarine and sugar in a small saucepan over a low heat before adding it to the flour mixture. 4. Mix well and add the soaked apricots along with it’s liquid, the roasted almonds and the almond essence. Combine all thoroughly. 5. Transfer the mixture to a greased, floured cake tin. Decorate with whole almonds and bake in the middle of a warm oven for about 50 minutes till a warm knife inserted in the centre comes out cleanly. 6. Allow to cool in the tin before removing.  For Assembling the cake 1. Make the rope of the bouquet with gumpaste and fondant or only gumpaste 4-7 days before. 2. Mix yellow and black and orange colour. Set it over a broad mouthed jar to dry. 3. Make the flowers with gumpaste and fondant or only gumpaste – atleast 4-7 days before Slice the cake in half and fill with apricot or guava jelly with apricot pieces. 4. Decorate with buttercream icing and green coloured coconut...

Ingredients • Maida – 2 cups • Powdered sugar – 1 cups • Butter – 100 gms or 3 ½ tbsp • Baking powder – ½ tsp • Vanilla essence – ½ tsp • Milk as required For Cream • Butter – 2tsp • Icing sugar – 3 tbsp • Any colour and essence- orange colour and orange essence, yellow colour and pineapple essence or lemon essence, green color and mint essence, Red colour and rose essence Preparation 1. Sieve Maida and Baking powder together. 2. Beat butter and sugar with a hand blender till soft and creamy. 3. Add maida and mix properly with hand. 4. Add essence. 5. Prepare like dough adding milk as needed. 6. Roll out into ¼ “ thick rounds applying maida on top and bottom. 7. Cut half of the biscuits with ordinary round cutter, and remaining half with a cutter having a hole in the centre. Both the cutters should be of same size. 8. Grease the baking tray, and arrange the cookies in the tray. 9. Bake in a preheated oven at 170C or 340 F  for 10-15 minutes.( dont wait for it to be browned) 10. Stick cream on it when cold. For Cream 1. Mix Icing sugar and butter with a spoon in a glass bowl. 2. Mix colour and essence. 3. Stick cream on a whole biscuit/ cookie and press the cookie with a hole over it. Press lightly. 4. Decorate the center with cream from a star tip #18.(optional) 5. Pack in an airtight tin after 1 hour. By Bhaktin...

Ingredients: • Homemade noodles (made from 3 cups of atta or fine wheat flour. I've also used whole wheat.)  • Plum tomatoes (preferably blanched and peeled), finely chopped – 25  • Oregano – 1 1/2 tsp • Basil – 4 tsp  • Hing – 1/4 tsp • Black pepper – 1/2 tsp • Atta – 1/4 cup • Butter – 2 tbsp • Ghee – 2 tbsp • Salt, as desired • Ghee for deep frying • Paneer from 2 liters of milk   Preparation: 1. Briefly chaunce the oregano, basil, pepper and hing in the ghee and add the chopped tomatoes. Stir, add a couple cups of water, bring to a boil, lower the heat and simmer until tomatoes are cooked.  2. Toast the flour in the butter about 5 minutes. Add to the tomato sauce and cook until thickened. Remove from heat. 2. Cook the noodles in boiling water for about 7 minutes. Drain. Rinse and drain once more. Then add to the tomato sauce. 3. (Either slice the paneer into small pieces and stir fry as pictured below or) Knead the paneer until smooth. Roll into small balls. Deep fry in ghee. Drain. Soak in 2 cups water with 2 t turmeric and 1 T salt for at least 45 minutes. 4. Add the cheese balls (or cubes) to the sauce and noodles.   By Bhaktin Priya  ...

Ingredients •Uncooked pasta shells………………….2 C •Olive oil……………………………………..2 Tbsp •Asafetida powder…………………………..½ Tsp •Italian seasonings………………………….½ Tsp •Dried oregano………………………………½ Tsp •Dried basil…………………………………..½ Tsp •Dried celery stalks…………………………1 Tsp •(or fresh celery stalk……………………..1) •Zucchini chopped in small cubes………..1 •Bell pepper chopped………………………1 C •Carrot shredded…………………………..1 •Broccoli florets……………………………½ C •Black pepper……………………………..½ Tsp •Salt……………………………………….1 Tsp •Tomato chopped ……………………….1 •Cream cheese…………………………..1 Tbsp •Sour cream………………………………1 Tsp Preparation 1) Cook the pasta shells in water according to the directions. Drain the pasta and keep aside. 2) Heat oil in a pan; add asafetida powder, all the dried herbs and sauté for 30 seconds. Add zucchini, bell pepper, carrot, broccoli and stir fry until they are tender-crisp. Addthe black pepper and salt. Turn off the heat source and fold in the tomatoes and cooked pasta. 3)Combine the cream cheese and sour cream until smooth; add to the pasta and mix well. Serves Four- Five By Anand Lila Devi Dasi  ...

Ingredients • All Purpose Flour – 1 ¼ cup  • Baking powder – 1 tsp  • Baking soda – ½ tsp  • Salt – ¼ tsp  • Elaichi/cardamom powder – ¼ tsp  • Sweetened condensed milk –  ½ can 7 oz  • Unsalted melted butter – ½ cup  • Crushed pineapple – 120 oz can  • Crushed walnuts (optional) for decoration.   Preparation 1. Preheat oven to 325 F. 2. Drain juice from the pineapple and keep it aside. 3. Mix all the dry ingredients in a bowl. 4. Add condensed milk, butter, ½ cup pineapple juice and ½ cup pineapple pieces on to the dry ingredients. Fold in gently with a spatula. 5. Grease and lightly flour an 8×8 inch square cake pan. 6. Pour the ingredients and bake at 325F for 25 minutes. 7. Remove from oven and let cool for few minutes. 8. Make few  holes on top of it gently with a fork and brush in pineapple juice. 9. Decorate with whipped cream, pineapple pieces and crushed walnuts. 10. Serve to the Lord and distribute the mercy.   Serves  8 – 10 Persons   By Bhaktin Meena  ...

Ingredients 1. Maida/All purpose flour- 2 cups 2. Apples green/red- 2, peeled and grated 3. Baking powder-2 tsp 4. Baking Soda-1 ½ tsp 5. Eno- ½  tsp 6. Butter, melted- ½ cup 7. Sugar- 1 cup 8. Milk-7 tsp 9. Salt- a pinch 10. vanilla/rose essence- ½ tsp 11. Colour- green/orange-red- ½ tsp 12. kismis- 2 tsp 13. whipped cream/ 1 cup heavy cream whipped with 3-4 Tbsp sugar 14. Apple pieces   Method 1. Mix and sieve together properly-Maida, baking powder, salt, Soda and eno. 2.  Beat sugar and butter till smooth and creamy, approximately for 5 minutes. 3. Add  Milk  to the above dry powders. Beat for 1-2 minutes. 4. Slowly add in the beaten sugar-butter mixture. Beat for 2-3 minutes. 5. Add in apples, kismis, essence and colour. Beat well for 2-3 minutes. 6. Grease a 6 or 8 inch round baking tray with ghee/oil and dust with maida. 7. Pour the batter and bake at 350F for 40-45 minutes or till a toothpick comes out dry when pierced in the center. 8. Allow the cake to cool for 30 minutes. Invert it and cool for 2-3 hours for easy slicing 9. Cut into half and ice with whipping cream mixed with apple pieces. 10. Join the 2 halves and ice with butter cream icing. 11. Add the green fondant Tulsi leaves immediately on the wet icing. 12. Offer the Tulsi cake to the Lord and serve as prasadam.   B. Butter cream Icing  (makes 3 cups)   Ingredients 1. Butter- half cup 2. Vegetable shortening- half cup 3. Confectioners sugar- 1 pound 4. Water-3-4 tbsp (can add more if thinner consistency is needed) 5. Vanilla essence-half tsp 6. Green colour- ½ tsp   Method  Mix all the above and beat well. Can add more water...

Ingredients • Milk – 4 cups. • Lemon juice – 2tbsp + 1tbsp water • Sugar – 1 ½ cups. • Water – 2 ½ cups. • Rose essence – 2tsp Preparation 1. Boil the milk in medium flame stirring occasionally so that it doesn’t get burned at the bottom. 2. Then add the mixture of lemon juice and water (2tbs +1 tbsp) slowly to that boiling milk to get the whey. 3. Let the gas be in simmer as the whey get separated, remove the pan from gas and drain the whey alone with a cheese cloth. 4. Wash the cheese with the running water to remove the lemon flavor from it. 5. Squeeze out all the water from the cheese cloth. 6. Take all the whey out and rub the cheese with very little pressure. 7. Take a small size of cheese and check out if you can make balls without any scratch on it. 8. Now split the whey or cheese into equal 12 pieces and make clear balls of it. 9. In the mean time mix the sugar and water in the pressure cooker and let it boil in medium flame. Once the sugar syrup starts boiling put the cheese balls one by one into it and pressure cook it till one whistle. 10. Then off the gas.     11. Now transfer the rasgullas one by one to another container and pour the sugar syrup also in that. 12. Add the rose syrup. Let it come to room temperature. 13. Keep it in the refrigerator till it cools. And serve. Serves 5-6 Persons By Bhaktin Sushma  ...

Ingredients • Whole milk – 10 cups (2.5 litres)  • Caster sugar or icing sugar – 1/2 cup (125ml)  • Strip of lemon rind – 7.5 cm (3-inch)    Preparation 1. Knead and bray the curd cheese on a clean surface until it is silky smooth and creamy. Gather into one lump and calculate its volume with measuring cups. Measure one-quarter that volume of sugar. Combine the cheese, sugar, and lemon rind and again briefly knead and bray the cheese. 2. Place a heavy-bottomed pan on the lowest possible heat and, constantly stirring with a wooden spoon, cook the cheese for 10 to 15 minutes or until its surface becomes glossy and its texture slightly thickens. 3. Scrape the sandesh from the pan and remove the lemon rind. Press the sandesh onto a lightly buttered tray into a flat 1.25 cm (1/2-inch) thick cake. Cool to room temperature. Cut the cake into 2.5 cm (1-inch) squares, or mould into decorative shapes. (The ones pictured are made in special wooden sweet forms from India). When completely cool, store in an airtight container in a single layer. The sandesh can be refrigerated for up to 4 days.   By Kurma   Source:www.kurma.net  ...

This is the most popular flour-based confection in North India, where several versions are sold in sweet shops. You could use any type of solid or liquid sweetener, bearing in mind that each varies in sweetening power and that adjustments in cooking time will be necessary. This version, served at the home of the late Prime Minister, Indira Gandhi, is one of my favorites.   Cooking and preparation time (after assembling ingredients): about 20 minutes Ingredients • Ghee or unsalted butter – ¾ cup (180 ml)  • Sifted chickpea flour (Sifted before measuring) – 2 cups (205 g)  • Grated dried coconut – 2 tablespoons (30 ml)  • Chopped pecans or walnuts – 2 tablespoons (30 ml)  • Freshly ground nutmeg –  ¼ teaspoon (1 ml)  • Brown sugar or maple sugar, packed – ¾ cup (110 g)    Preparation 1. Melt the ghee or butter in a heavy-bottomed frying pan over moderately low heat. Add the chickpea flour, coconut, nuts and nutmeg and cook, stirring constantly with a wooden spoon, for about 5 minutes. Add the sweetener and continue to cook for 10-15 minutes or until the mixture is thick and deep golden brown. 2. Scrape it onto a marble surface or countertop, and, while hot, spread it into an even slab with a buttered spatula. When cool enough to handle, roll into 24 balls, or cool until set and cut into squares.   Makes 2 dozen balls   By Yamuna Devi...

Ingredients • Chick pea flour (besan) – 2 cups • Ghee – 1 ½ cups • Sugar – 2 cups • Water – ¼ or ½ cups Preparation 1. Put besan in a bowl. Use fresh besan for best results. 2. See that there are no lumps in the besan if there are lumps you can sieve it. 3. Put ½ cup warm ghee and mix well making sure there are no lumps 4. Pour the remaining 1 cup ghee and mix well again, Keep aside for 15 to 20 min. 5. After 20 min. place a thick bottomed pan on gas, put sugar and half cup water. 6. Let it boil till one string consistency is attained. Lower the heat. 7. Now slowly add this mixture stirring continuously. 8. Keep stirring until the mixture thickens and the oil starts separating from the sides 9. Grease a deep tray or a plate. Pour this mixture. 10. It will solidify quickly within few minutes. 11. When it is solidified cut them into desired shape. Serves 4 Persons By Bhaktin Sushma  ...