Nachni laddu

Ingredients :
1) 500 gms nachni peet
2) 250 gm sattu flour (optional)
3) Small half wati kanik
4) 500 gms pure ghee
5) 750 gms powder sugar
6) Cardamom & nutmeg powder

Method :
1) In a wok, add ghee (do not add entire 500gms. Add around 400gms)
2) Roast nachni peet, kanik on a low to medium flamee for 30mins.
3) Let it cool. Now add, powdered sugar (measure the nachni peet & kanik by number of watis. Accordingly, add so many number of watis of sugar or less) TASTE IT IF REQD. Also add, little pure ghee while making laddus. It tastes good.
4) Add spices & sattu flour. Roll it into laadus. 

Mirchi che lonche

Ingredients :
1) 250 gms green chillies (wash & dry) cut from inside
2) 1or little more small wati mohari dal
3) 2 tsp methi seeds
4) 2 tsp turmeric powder
5) 2 tsp hing
6) half small wati salt
7) 3 lemons juice
8) 2 tsp coriander powder
9) 1 small wati oil

Method:
1) In a wok, heat little oil. Add methi seeds & remove. Grind it.
2) In a container, mix cut chillies, coriander, turmeric powder, hing , salt & methi powder. Mix it well.
3) Heat 1 wati oil. Add mustard seeds, little hing & little turmeric powder.
4) Allow the oil to cool completely. Mix this oil into the chilli mixture & add lemon juice to it.
5) Fill the aachar in a glass container. Mix it everyday.

Gulab Jamun

Ingredients :
1) 1 kg readymade gulab jamun khoya
2) 1 kg sugar + 2 small wati extra
3) 2 small wati maida
4) A pinch of eating soda
5) Pure ghee for deep frying

Method :
1) Mix khoya & maida. Add soda just before making the balls. Make the dough smooth.
2) In a container, add 5 small wati water & sugar. Make very thin paak.
3) Deep fry the gulab jamun on a low to medium flame. Allow the balls to cool slightly.
4) Put the balls in the paak. Add cardamom powder to taste.

Besan laddu 2

Ingredients :
1) 1 kg besan (roughly 8 bowls / big vatis)
2) 1 kg powder sugar
3) Cardamom powder, jaiphal powder, kismis, charoli according to taste
4) 500 gms or slightly more pure ghee

Method :
1) In a wok, add ghee. Roast the besan into it till it is orange in color. If reqd. add more ghee.
2) When the aroma starts coming, switch off the gas. (Say after 1 or 1.30 mins)
3) Remove the contents from the wok. Allow it to cool.
4) Mix the besan with the powder sugar (say after 4 -5 hrs)
5) Add all the powdered spices & roll it into laddus.

Note - ALWAYS ADD GHEE SLOWLY. ROAST THE MATERIAL ,SEE & THEN DECIDE HOW MUCH TO ADD.  IN CASE THE GHEE IS LESS WE CAN ALWAYS ADD GHEE WHILE MAKING LADDOS.  DO NOT ADD GHEE AT ONE SHOT.
SEE RECIPE FOR MAKING  MOOGH DAL LADOO. USE READY MADE FLOUR FOR MOOGH DAL LADOO.
ALSO, FOR ANY LADOO AFTER ADDING GHEE THE MIXTURE SHOULD BE SLIGHTLY LIQUID. NOT VERY LIQUID. ON COOLING, THE LADOO MIXTURE SHOULD BE LIKE A FIRM DOUGH.   ALSO, IF POSSIBLE GRIND THE SUGAR LITTLE COARSE. IT TASTES GOOD. 

Sakharamba

Ingredients:
1) 1 kg rajapuri kairi
2) 1 kg sugar

Method:
1) Peel the kairi & grate it.
2) Into a large container, mix grated kairi & sugar. Allow the mixture to stand for 45-60 mins. Cook the mixture on low flame for approx. 1hr 10mins. Switch off the gas, when the mixture is still liquid. On cooling, mixture gets thick. Stir occasionally.
3) Sakharamba is ready. 

Methamba

Ingredients:
1) 750gms kairi
2) Jaggery
3) Methi seeds
4) Red chili powder

Method:
1) Clean the kairi under water. Peel it. Chop it into small pieces.
2) In a wok, add oil. When oil heats, add mustard seeds, hing, methi seeds. Add kairi. Allow it to cook on medium flame. Cover it with lid.
3) When the kairi are half cooked, add jaggery (if 2 cups of kairi then add 1 cup jaggery), red chili powder, turmeric powder, salt to taste.
4) Cover the wok. Allow it to cook on medium flame for 15-20 mins.

Daraba Laddu

Ingredients:
1) 850 gm maida
2) 150 gm rawa (do not add too much of rawa, otherwise it will taste coarse) 
3) 500 gm pure ghee
4) 4-5 tbsp milk (approx.)
5) Jaiphal & Cardamom powder
6) 1 kg powdered sugar

Method:
1) Sieve the maida, to remove any impurities. Clean the rawa by hand.
2) Now, mix both the things. Into the milk, add 3-4 tbsp ghee & slightly warm it.
3) Put the milk mixture into the maida - rawa. Mix it well. You should be able to make a small ball out of it.
4) Remove any balls by hands. Cover the mixture for 30 mins.
5) Sieve the above mixture or grind the whole mixture in a mixer. Small balls can be powdered into the grinder.
6) Add ghee in a wok. Add the above mixture. On medium flame, roast the mixture till nice aroma comes. (approx. 1.30mis.)
7) Allow the mixture to cool. After 4-5 hrs. laddu ragada. Add powdered sugar, jaiphal, corriander powder. The final ladoo mixture should be a firm dough.  Mix well. Laddu is ready.

Dahi Wada

Ingredients: For 7-8 people
1) 4 cups urad dal (soak in water for 4 hrs)
2) Grated ginger as per the taste
3) 4-5 tsps Coriander powder
4) 2 bundles of chopped coriander
5) 4-5 garlic cloves
6) 3 tsps aamchur powder
7) Tamarind soaked in warm water (quantity as per the requirement)
8) 2-3 tsps red chilli powder
9) Chaat masala
10) Jeera powder
11) Red chilli powder
12) Salt as per the taste
13) Jaggery as per the taste
14) 2 litres of sweet dahi

Method:
For green chutney:
Mix chopped coriander, garlic, aamchur powder, salt in a grinder. Grind into a fine paste.

For Tamarind chutney:
Grind the tamarind pulp in a grinder. Strain the pulp through the sieve.  Now, in a container, add oil & jeera seeds. Into this, add grounded tamarind pulp & jaggery. Add red chili powder, salt as per the taste. allow the mixture to boil.

For Wada:
Drain the urad dal. Into a grinder, grind the urad dal, ginger, corriander powder, salt to a fine paste. Add MINIMUM water. (OPTIONAL - BLEND IT WITH A BLENDER FOR 2-3MINS.)
 Immediately, deep fry the wadas on the medium flame. Remove them on a tissue paper. Add the wadas in cold water for 5-10 mins. Press them to remove water. Add the wadas in sweet dahi for 10 mins. Refrigerate it.
In a bowl, take soaked dahi wada, add jeera powder, chaat masala, red chili powder, salt & both the chutneys. Dahi wadas ready.

Kajar Halwa

Ingredients:
1) 3 litres boiled milk
2) 2 kg grated carrots
3) 3 cups (small wati) sugar
4) Dryfruits (jaiphal, cardamom powder, badam, kaju)
5) 2-3 tbsp ghee

Method:
1) In the hot milk, add the grated carrots. Stir the mixture on high flame constantly.
2) When 75% milk gets reduced, add sugar, ghee, dryfruits.
3) Stir the mixture constantly. Switch off the flame, when you do not see water in the halwa.
  Do not dry the halwa.

Method 2 -
1) Put little ghee in the wok. Add 2.5 kgs grated carrots. Cover with the lid. Allow the 🥕 to cook for 15-20 mins on medium flame. 
2) Now add 750 gms mava, 5 small watis sugar, & fresh cream. 
3) Allow it to cook. It may take 45 - 50 mins for the mixture to dry. Keep the halwa slightly moist. Even if you see it moist, on cooling it gets dry. Do not very dry it.

4) Add the dryfruit & serve.