Ingredients :2 cups of Besan

1 ½  cup of Sugar 
1 cup of Ghee
1 tsp of chopped Almonds, Pistachios and Cashew Nuts

Preparation:
Take a pan and mix besan and ghee over a low heat
Stir constantly to avoid lumps
Stop when you can smell an aroma
Allow it to cool
Add sugar and nuts to the besan and mix properly
Prepare small size balls of the mixture
Ready to be served

Ingredients :Almonds (soaked overnight) –v 1 to 1.5 cups
Sugar - 0.5 cup
Ghee - 250 gm
Milk - 3 cups

Method
Wash and grind the almonds to make a fine paste
Heat ghee in a pan
Add paste and cook first on high then low flame, keep stirring till it turns brown
Add hot milk and stir
When the mixture thickens, add sugar and cook, keep stirring till the ghee separates
Garnish with chopped dry fruits
Serve hot

Ingredients :4 cup of Milk
1/2 to 3/4 cup of Sugar
Take chopped Nuts, and Dry Fruits
Silver Foil
1/2 table spoon of Citric acid, dissolved in 1/2 cup of water

Preparation:
Boil half of the milk and add the citric solution as it comes to boil
Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down
Put the remaining milk in a pan and boil to half.
Add the chenna and boil till the mixture thickens, keep stirring
Add the sugar and continue to cook
Set in a tray, apply silver foil and shower the chopped nuts

Ingredients :Cashew nuts (kaju) - 1 cup
Milk - 1 Cup
Sugar - 3/4 Cup
Ghee - 1/4 Cup
Silver sheets for decoration

Method
Drench the cashew nuts (kaju) in milk for few hours
Blend the kaju to a fine paste and add milk as required
Keep Stirring
Add ghee into the pan and keep stirring till the mixture forms a lump
Add cardamon powder and mix well

Ingredients :Bengal gram dhal - 2 cups
coriander leaves - ¼ cup chopped
Onions - 2
Cinnamon - 1
Cloves - 2
garlic cloves - 4
Ginger - ½ inch
Oil for deep-frying
Salt to taste
green chillies - 5

Method
Soak dhal in water for 2 hours
Finely chop onions and chillies, powder cinnamon and cloves. Mix all these along with coriander and salt to the ground dhal in a mixing bowl.
Heat oil in a kadai
Make lemon sized balls out of this mixture
Fry in hot oil over a medium flame till golden brown and remove
Serve hot with green chutney

Ingredients :Chilled curds - 4 cups
Idlis - 24 nos
Oil – 1 ½ tbsp
Mustard seeds – ¼ tsp
Salt – ½ tsp
Sugar(optional) – ½ tsp
Asafoetida  powder – A pinch
Green chillies(chopped) – 4 nos
Carrots - 1 cup
Coriander leaves – 1 tbsp

Method
Beat curd adding a cup of water and salt to it
Grate carrots and chop coriander leaves
Heat ½ tbsp of oil and add mustard seeds
Pour this seasoning onto the curds
Keep half the curd mixture aside
Soak the idlis in the other half of the curd mixture and refrigerate
Fry chillies in the remaining oil
Decorate with grated carrots and coriander leaves

Ingredients :1 cup of Besan
1 cup of Milk
¼ cup of Sugar
½ cup of Ghee
1 tablespoon of Ground Cardamom Seeds
Add chopped Almonds and Pistachios.

Preparation:
Warm ghee and add gram flour
Keep on stirring it until the flour turns golden
Add milk, sugar and cardamoms; keep stirring until the mixture turns thick
Do the seasoning with chopped nuts and dry fruits