Kharapaara

Ingredients:
1) 1 kg maida / 6 big watis atta
2) Salt & oova to taste
3) Oil for deep frying

Method:
1) Mix the maida,water & hot oil (slightly more than we use for making papdi) Do not make very loose dough.
2) Cover the dough for an hour.
3) Roll it into very thin chappati, cut the desired size, deep fry in hot oil.
4) Deep fry on medium flame, so that it gets crispy. 

Aamrakhand

Ingredients:
1) 500 gm chakka
2) 500 gms sugar or slightly more (sugar dissolves in a day or two, taste changes)
3) 2 alphoso mangoes ras
4) Cardamom, nutmeg powder

Method:
1) Mix chakka, aamras & sugar in a bowl.
2) Blend the mixture using a blender or with an egg beater.
3) Mix the spices. Aamrakhandis ready.

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.