Pineapple coconut crunch barfi

Ingredients for crunch
Finely chopped almonds 100g
Sugar 50g
Glucose 50g
Green food color 1 pinch
Vanilla powder 1pinch
Ghee 1tbsp
For the coconut pineapple filling
Coconut 250g
Glucose 250g
Yellow food color 1 pinch
Ghee 125g
Pineapples 1 tin
Sugar 50g
Pineapple essence a few drops
For garnishing
Barfi 1/2kg
Pineapple essence a few drops
Method
To prepare the crunch ina saucepan mix together 50g sugar along with 20g water and 50 g glucose
Heat until the sugar and glucose dissolve.
Now add a pinch of vanilla powder, 100g finely chopped almonds and ghee. Cook for another few minutes and tune the flame off
Spread the mixture on top of each barfi. To prepare the filling in a sauce pan combine together 50 g sugar, the juice of 1 pineapple tin,250 g glucose,125 g ghee,1 pinch yellow food color, a few drops of pineapple essence and a few sliced pineapples.
When the mixture begins to thicken add 250g of khoya. Cook for a few minutes and spread a layer on the barfi, on top of the crunch. Decorate with pine apple slices and serve

Chanae ki dal ka halwa

Ingredients
Split Bengal gram 1/2kg
Sugar 125g
Ghee 125g
Saffron 1/4tsp
Saffron kewra 1tbsp
Cardamom 1tsp
Milk 750g
Pistachios and almonds for garnishing

Method
Wash the split Bengall gram and soak for around 8 hours.
In a saucepan boil the lentils with the milk until tender. Drain and then grind in a food processor or blender
Heat the ghee in a thick bottomed frying pan and fry the cardamoms until they begin to splutter
Add the ground lentils and sauté stirring continuously until the color changes to a nice golden brown
Add 125g sugar, stirring until the sugar is thoroughly mixed in the halwa. Now add

Khoya khaja

White flour ½ kg
Clarified butter 25 grams
Margarine 200 grams
Ararot 150 grams
Oil for fry
Khoya 200 grams
Sugar 200 grams
Nut maze 1 pinch
Pistachio 25 grams
Almond 25 grams
Coconut powder 25 grams
Raisin 25 grams
Green food color ¼ tsp
Red food color ¼ tsp
Sugar (for syrup) ½ kg
Ring cut 1 pinch
Water ½ litre

Method:

1. Chop all the dry fruits except for the raisins. Now mix the dry fruits with khoya and caster sugar and shape into small balls.
2. Knead the white flour with water until a slightly thick dough is formed. Now take two portions from the dough Mix green color in one portion and red color in other and shape into two round balls.
3. Leave dough to rise for 20 minutes. Now with the help of your hands mix the margarine with ararot and clarified butter.
4. Roll out the dough with the help of a rolling pin and shape into a rectangle
5. Roll the other 2 colored balls lengthwise and put it on top of the rectangular piece of dough.
6. Place the rolled out pieces on the rectangular dough .Now spread margarine on the whole dough. Now roll it and cut it from the centre Two flat strips will be obtained
7. Now cut into squares and add the dry fruits between it and press it from all sides. Now fry it on low flame until golden brown. Dip in a sugar syrup and serve.
8.
For syrup:
Put ½ kg sugar and ½ litre of water in pan with pinch of color.

Baloushahi

Ingredients
Ghee 180g
Baking powder I pinch
Cream of tartar 1pinch
Ground nutmeg, mace and cardamom 1 pinch
Flour 1/2kg
Yogurt 75g
Icecold water 180g
Ghee for frying
For the syrup
Sugar 1/2kg
Water 1 liter

Method:-
Heat 180g of ghee in a pan, and turn the flame off.
In a large flat pan mix 75g yogurt, a pinch of baking powder, 1 pinch cream of tartar , 1/2kg flour and 1 pinch of ground nutmeg, mace and cardamom .
Mix the ingredients well, add in the ice cold water and knead into a smooth dough.

Barfi

Ingredients
Khoya 1/2kg
Sugar 250g
Nutmeg and mace powder a pinch
Cardamom powder a pinch
Vanilla powder a pinch
Ghee 1-2tbsp
Almonds and pistachios for garnishing
Method
Cook the khoya in a wok, on a low flame, mixing continuously with a wooden spoon
When the khoya begins to soften and liquidize add the sugar and cook until the mixture begins to boil. Now turn the flame off.
Add a pinch of nutmeg mace and cardamom powder. Then add a pinch of vanilla powder and mix well
Grease a tray and spread the prepared mixture on top.
.Garnish with sliced almonds, pistachios and allow to set for 4-5 hours
Cut into squares and serve

dry fruit chikki

Ingredients:
Peanuts 1 cup
Clarified butter 2 tbsp
Sugar ½ cup
Cardamom powder 1 pinch
Water 2 tbsp
Method:
1. Heat 1tbsp of clarified butter in a pan and fry 1 cup peanuts until golden brown. Turn the flam e off.
2. In a separate pan add ½ cup of sugar, 1 tsp clarified butter and 2 tbsp water and allow to cook, stirring continuously.
3. When the sugar completely dissolves add 1 pinch of cardamom powder and cook until the mixture turns golden brown in color.
4. Now add the fried peanuts and pour the mixture into a greased mould and allow to set.

Khajoor Pak

Ingredients
Dates 1/2kg
Dry Fruits 1/2kg
Sugar 100g
Milk 1 cup
Almonds and pistachios for garnishing
Method:-
Deseed the dates. Cook the dates and milk together in a wok until the dates are soft and well combined with the milk.
Add 100g of sugar and cook until the mixture thickens. Grate the dry fruits and add to the milk and date mixture and cook till it begins to come together and solidify
Grease a tray and spread the mixture on top. Garnish with pistachios and almonds.
When set and cool cut into square shape pieces.

Qalaqand

Ingredients:
Khoya ½ kg
Caster Sugar 125 grams
Nutmeg/mace/cardamom powder 1 pinch
Ghee as required
Pistachios/ almonds for garnishing
Method:
1. Cook ½ kg khoya in a wok for 5 to 7 minutes.To check whether the khoya has reached the desired texture take the khoya in your hand and rub slightly. When it starts forming into a ball turn the stove off and cool the khoya in the same wok.
2. Now add caster sugar and a pinch of nutmeg, mace and cardamom powder and mix well.
3. Spread the khoya mixture evenly on a greased tray.When completely set garnish it with almonds and pistachios , cut into diamonds and serve.

Walnut halwa

Ingredients
Sugar ½ kg
Milk 3 kg
Tartary 25 gm
Angoori powder 150 gm
White Flour 300gm
Nutmeg mace cardamom powder a pinch
Walnuts 375 gm
Water ½ liter
Liquid glucose 100 gm
Method
In a large bowl mix 150gm angoori powder with 300g flour and water as required. Add ½ kg water and mix to form a smooth thin batter. Pour the prepared batter in 3kg milk and boil stirring continuously. When the mixture begins to boil turn the flame off. Allow the mixture to cool then add Tartary and mix gently .When the milk curdles, turn the stove on and a low to cook stirring continuously. When the water dries add all the sugar. When the mixture begins to dry turn the flame off .Add the nutmeg, mace and cardamom powder.
Add 250gwalnuts and liquid glucose and mix well
Spread the halwa on a greased tray .Garnish with the remaining walnuts and serve.

Pan Paera

Ingredients
Khoya 1/2kg
Sugar 125g
Cardamom powder a pinch
Ghee 1-2tbsp
Red and green food color a pinch
Almonds and pistachios 10 g each
Method:-
Mix together 1/2kg khoya with 125g sugar and heat over a low flame
When the mixture begins to thicken add a pinch of cardamom, powder and mix well
Divide the khoya into two equal portions; add red food color in one and green food color in the other portion
Divide the khoya into equal portions and shape into a pan paera
Garnish with chopped almonds and pistachios and serve