I love sweets!

Chopped dates - 2 cups

Condensed milk - ½ cup

Milk powder - 3 tsp

Butter - 50 gms

Chopped nuts

Melt butter in a kadai, till it just melts.

Add dates & cook for 5 mts on medium flame.

Add other ingredients & cook again, on medium flame, stirring, till thick.

Cool for 2mts.

Roll into small balls & roll in powdered nuts.
Date-Rolls 2.jpg

Keep 2 rolls or make big rolls & serve in paper cups.
Dates-Roll 3.jpg

Finely grated white portion of coconut - ½ cup

Very finely grated carrot - 1 cup

Milk - 1 cup

Ghee - ½ cup (can be less)

Sugar - 2 ½ cups

Cardamom powder - 1 tsp

Mix milk & sugar in a kadai.

Heat to get a good 1 string consistency.

First add coconut & cook for 2 mtes.

Then add carrot & cook.

Go on adding the ghee by teaspoons, as you stir.

Add cardamom powder.

When it rises to the top (like mysorepak), the consistency is reached.
carrot burfi-rising-S.JPG

Remove, go on stirring to a dough consistency.

Empty on a greased plate & cut into pieces.
carrot burfi-S.JPG

Maida - 200 gms

(sugarless) khoa - 200 gms

Sugar - 300 gms

Ghee - 3 tbsp

Nuts - to garnish

Heat ghee in a kadai & roast maida on a low fire till light golden in colour.

Add the grated khoa, stir well for a minute & switch off.

Add water enough to just immerse sugar in a vessel & heat.

When a (good) one-string is reached, add cardamom powder, mix & remove.

Add maida-khoa mixture & mix well.

It will start thickening in a few mts.

Roll into balls, pat each in your palm to flatten.

You can use a muffin tin for this.

Press the nut in the center & allow to cool.

Whole cashewnuts - 30

Sieve together:

Maida - 1 cup

Milk powder - 2 cups

Baking powder - 2 tsp

Make a soft dough of the above with:

Cream - ½ cup

Milk - 1-2 tsp, if necessary
cashew cluster1.jpg

Make a sticky syrup, boiling:

Sugar - 1 cup

Water - 1 cup

Cardamom powder - 1 tsp

Keep this warm.

Make small balls of the dough, keeping a whole cashew inside.

Smoothen the surface of the balls.
cashew cluster2.jpg

Deep fry in oil on a low fire.

Put them in warm syrup and allow to soak.
cashew cluster3.jpg

Besan - ¾ cup

Finely chopped dates - ¾ cup

Khoa (sugarless) - ¾ cup

Sugar - 1 ½ cups

Water - 1 ½ cups

Ghee - ¾cup

Cardamom powder - 1 tsp

Heat ghee & fry besan on a low fire till a nice aroma comes.

Add dates, khoa, switch off, mix & cool.

Boil sugar with water.

It should form a fairly thick syrup.

Boil till little syrup dropped into water can be gathered to a soft ball.

Switch off the stove & add besan-date-khoa mixture.

Go on stirring till the mixture starts becoming like a dough.
date mysorepak1.jpg
Transfer to a greased plate, level & cut into pieces.
date mysorepak2.jpg

I learnt this from my Bengali friend 30 yrs back. I then got mud sandesh moulds from Calcutta. If one does not have moulds, they can be shaped like peda.
Make paneer exactly as given for Rosogullas.
sandesh 1.jpg
The weight of sugar has to be equal to the weight of paneer.

Paneer - 200 gms

Sugar - 200 gms

Rose essence or cardamom powder, as per taste.

Mix both in a heavy kadai & heat the mixture on stove top.

When the mixture starts leaving the sides, remove.
sandesh 2.jpg

Keep the greased sandesh moulds ready.

Stir the mixture & when it starts solidifying, make small balls & press on the moulds.

Press each ball into a different moulds to get the shape.
sandesh 3.jpg

They will set soon; then remove them.

Cool & store.
sandesh 4.jpg

Dates (deseeded) - 100 gms (chopped)

Use either 300 gms sweetened khoa
OR
200 gms plain khoa _ ½ cup sugar

Chop and soak dates overnight.

Drain & grind with minimum milk to a paste.

Mix and blend thoroughly with sweetened khoa or khoa&sugar.

Add 2-3 tbsp ghee & transfer to a kadai or MW bowl..

Cook til it becomes thick & leaves the sides of the kadai.

OR

MW Hi stirring till it becomes thick.

Takes about 10-12 mts.
date-khoa.jpg

Cool thoroughly and form balls.

Decorate with split cashews.
date-khoa balls.jpg

She got me a sample from Archana sweets.
I tried adding “edible gum” to get “body” for the halwa, but it was not a success.
So, I added liquid glucose and the result was very good. Liquid glucose is available in shops which sells ingredients for confectionary.
One can do without the same also – but the halwa will have a light texture.
I used tutti frutti + chopped nuts. Chopped cherries, raisins etc can be also used.

Cornflour - 1 cup

Sugar - 2 ½ cups

Ghee - ¾ cup

Liquid glucose - 3 tbsp (measure with a greased tablespoon)

Colour of choice - a dash

Cardamom powder - 1 tsp

Lime juice - 2 tsp

Tutti frutti +mixed nuts - 2 cups, totally

Mix cornflour in 2 cups of water & keep ready, mixing in the colour also.

Heat sugar with equal volume of water, till it boils.

Add ½ cup of milk & continue to boil.

Dirt will collect; strain to rewmove it.

As soon as the sugar reaches (just) one string, add 2 tbsp ghee.

Lower the flame & add cornflour mixture, simultaneously, whisking the contents very well.

Continu to cook on a medium flame, adding ghee little by little, along with 1 tbsp of liquid glucose at a time..

Add lime juice.

After the entire ghee and glucose are added, stir till it becomes a whole mass.

Add cardamom powder & dry fruits.

Mix & empty on a greased plate.
Dry fruit halwa.jpg
Garnish with more nuts & cut when cold.
dry fruit halwa.jpg

All the ingredients should be mixed and cooked on stove-top in a heavy pan
Or
Cooked in the MW.

I used the food processor for mixing all ingredients.

Marie Biscuits - 200 gms (powdered_

Condensed milk - 1 tin (400 gms)

Butter - ½ cup (100 gms)

Sugar - ¾ cup

Cocoa - 6 level tbsp

Mixed, broken nuts - ¼ cup

Raisins - 1 tbsp

Chopped peel - 1 tbsp (optional)

Mix all ingredients.
FP-peda 1.jpg

Cook till thick and dry - it sets very fast, just the blending of everything.
Remove & cool.
FP-peda 3.jpg
Roll into balls and garnish.

I used a shell-shaped ice cube tray after greasing it.
FP-peda 4.jpg

Serve in paper cups.
FP-peda 5.jpg
chocolatepedas.jpg

Khoa - 250 gms

Sugar - 300 gms

Cardamom powder - 1 tsp

Pistas - 15-20, blanched & chopped

Ghee - 1/3 cup

Kewra essence - ½ tsp (optional)

Heat ghee & fry khoa on a very low flame till golden.

Add sugar & nuts & cook, stirring again.
khoa kalakand 1.jpg
When it leaves the sides of the pan, remove & keep on stirring.
khoa kalakand 2.jpg
I use muffin pans to shape this sweet.
khoa kalakand 3.jpg
khoa kalakandTP.jpg
OR

When still soft, pour on to a greased plate.

Sprinkle kewra & cardamom powder.

Cool & cut into shapes - I used sandhesh moulds!
khoa kalakand 5TP.jpg