- Apple – 3 no.
- Cardamom powder – 2 tb
- Khoya – 100 gm
- Milk – 2 tb
- Sugar – ¾ cup
- Saffron – 2 drops
- Rose water – 2 drops
- Chopped nuts
Grate apples (3 no.).
Heat a pan. Add ghee (4 tb) and the grated apple. Fry for 2 minutes. Add cardamom powder (2 tb), khoya (100 gm) and milk (2 tb). Add sugar (3/4 cup), saffron (2 drops), rose water (2 drops). Cook for 5 minutes till it gets thickens.
Pour in a greased pan and garnish with chopped nuts.
Pt in refrerigerator for 1 hour. Cut in cubes and serve.
- Parwal / Pointed gourd – 8 pc
- Sugar – 1 cup + 3 tb
- Kewra water – 2 tb
- Khoya – reduced from 500 ml milk
- Dry fruits
- Cardamom powder – ½ tb
Slit and scoop out parwal / pointed gourd (8 pc).
Boil the parwal for 10 minutes in high flame then for 5 minutes in low flame in water with a pinch of sode. Strain the parwal and let it cool.
In a pan add sugar (1 cup) and water (1/2 cup) and boil the mixture till the sugar dissolves.
Add parwal to the sugar water and simmer till the parwal changes color.
Add kewra water (2 tb) and switch off the flame. Keep the parwal in the sugar water for 12 hours.
For the stuffing – In a pan add khoya (from 500 ml milk) and sugar (3 tb). Fry for 2 minutes and add dry fruits of your choice with cardamom powder (1/2 tb). Let the mixture cool for 10 minutes.
Next remove the parwal from the sugar solution and stuff the khoya stuffing.
Serve cold with silver foil.
- Cashews – 1 cup
- Sugar – ½ cup
- Milk powder – 2 tb
- Red food colour
Keep cashews (1 cup) in sun for 1 hour and dry grind them.
In a pan add sugar (1/2 cup) and water (1/4 cup) and boil it till the water turns into 1 thread thickness.
Switch off the flame and add the cashew powder and milk powder (2 tb).
Make balls when it is hot only and leave for 1 hour.
Poke the cloves on top of the balls and colour the balls with red food colour.
Dry for 1 hour and serve the sweet.
- Kamranga or Star fruit – 2 no.
- Mustard oil
- Mustard seeds – 1 tb
- Dry red chilli – 2 no.
- Turmeric powder – ½ tb
- Sugar – 2 tb
- Panch phoron – ½ tb
Heat mustard oil in a kadai. Add mustard seeds (1 tb), dry red chilli (2 no.), Kamranaga (2 no.), turmeric powder (1/2 tb) and salt.
Fry for 5 minutes while covering the lid.
Add sugar (2 tb) and water. Boil for 5 minutes.
When done add the roasted and grinded panch phoron.