Mag Ni dal no sheero - Rakshaben

Generally u have to use mung dal(Soaked for 5-6 hrs & made in to paste), but in that sheera lot of ghee is required so for our use I generally use Mungdal crushed in to powder not very fine powder it should be kakra( to make powder micro the whole mung dal for 2 mins. than after it cools down than crush it but don't make it very kakra also) Take 1 vati powder , 4-5 spoon of ghee mix it properly keep in micro for 2-3 min, mix it again & micro it for another 3-4 minutes. You should mix it in between to avoid darkning from middle. You should micro it till it becomes light brown in colour, add 21/2 vati of warm milk to it, again micro it till all the milk gets absorbed.add 1 vati of sugar , if u want to use mawa add 1 vati of mawa in that case u have to add 1/2 vati sugar more. Micro it till u get the consistancy. Now u can add elaichee, kesar, badam, pista whatever u wish to add. This method is with less of ghee as well as take less time to cook.

Churma na Ladoo - Pallika

This is one of my most favorite recipes..ever..It is a little bit of work..but it's worth it. I remember my mom packing a big container whenever we went on a trip..where she wasn't sure about finding decent food for me. All I needed was a couple of these ladoo's and milk, and I was good. The proportions are not exact, but I'll try to describe them as best as I can.

Take Ladoo no Lot (Coarse Wheat flour) in a bowl. Add enough ghee to make "Muthi padtu mon" (This means that as you rub the ghee in the flour, try to hold it in your fist. If the flour holds it's shape somewhat, that's enough ghee). Now add enough Milk to make a very soft dough, cover, and leave aside (The coarse wheat flour will absorb a lot of milk, so make sure there's extra). After the dough has rested for half an hour or so, knead it gently, and make fist-sized muthias. Make sure they are flat, with indentations made with your fingers. This will ensure even cooking. In a kadai, heat ghee and start frying the muthias on a low-medium flame. You can overlap the muthias slightly on top of each other. This would steam them and make sure they get cooked. We really want to make sure they are not raw in the middle, but not completely crisp either. Once you get a nice golden brown color, drain from the ghee and immidiately break into small pieces. Let cool slightly, and before it cools completely, run it through a blender or a food processor. Now, take a big Parat (Kathrot, or a big thaali), and sieve the ground muthia, or "churmu" through a very coarse sieve (Usually a stainless steel one with big holes works the best). Repeat with other batches of the muthias till all the churmu is ready. Now, drain out the ghee from the kadai, and dry roast sesame seeds (as per taste). Transfer the toasted sesame seeds to the Big Plate with the churmu. You may also add khus khus, and grated dry coconut, in a similar way. Grind some ilaichi seeds into powder and add to the churmu. Add freshly grated nutmeg and mix everything well. Now, heat a small amount of ghee in the kadai. Add Gud (roughly half the amount, by volume, of the total churmu). And heat it gently. You may also add a spoon or two of water at this stage. As soon as the Gud is melted, Add the Churmu to the melted Gud, mix everything thoroughly, and cover (so as not to lose heat). Now transfer small batch of this mixture back to the Thaali, and start making Ladoos (you may cover these with khus khus, if you like..I don't think my mom did that). Doing it in batches will make sure that all the mixture does not cool down at the same time, hence giving you time to form the ladoos. In case it cools down, you can gently heat the kadai again. Transfer the laddos to an airtight container only after they have completely cooled down and set. Enjoy!!

Mohanthal - Rakshaben

Take chana no kakro lot 2 katori, 50 gm 0f mawa, little more than11/2 katori of sugar, elaichee powder, kesar, 1/2-3/4 katori of ghee

Make chasni , as Palli was saying don't bother you have to boil it till sugar melts and never take to much of water.In other vessal take Ghee and when it starts melting add atta to it,mix it till it becomes gulabi(golden)

Kaju Katri - Rakshaben

Take 2 katori of kaju powder, 1/2 ltr of milk, 100 gms of mawa, 11/2 katori of sugar , kesar,elaichee powder

Make chasni to melt sugar, (add very little water) add kaju powder, milk to it let it boil when it starts thickening add mawa to it cook for 4-5 min., when it leaves the pan( consistancy should be thick) remove from gas add elaichee & kesar mix it properly.( Spe. Tip :Take little of ghee apply it on plastic sheet & put the ready daugh like mawa in it & with covering it with sheet mix it properly to make it smooth)Let it be in plastic sheet & make rotla out of it & cut in the shape you like.
Note : if some time you feel it is still not so thick you can keep it on gas again, & some times you feel it has turned out very hard you can add little milk and can cook it again.

Mango Barfi - Rakshaben

As it is mango season I would like to mention this ,
Take any mango Pulp 1/2 Kg or you can take katori measurement ( 6 Medium size Katori pulp), 1/2 ltr. of milk, 150 gm of mawa, 350-400 gm of sugar(4- 41/2 katori sugar)

Mix mango pulp( Afoos, rajapuri anything will do) with milk, let it boil (Special tip: Take nonstic pan with lid) till it becomes thick in consistancy, add sugar again let it boil, when it becomes thick again add mawa in to it, cook it for 4-5 min and remove it in greeced thali.

Cheese Paneer rolls - Rakshaben

Take 2-3 boiled & smashed potatoes, add 100 gms of grated paneer, 50 gms of grated cheese,1/2 finely chopped green capcicum , coriender finely chopped, salt, pepper to it mix it properly & make roll . Prepare Maida nu khiru or you can deep it in corn flour also and deep fry it.

For this you can also make it attractive by covering it with sali potatto. For it take 1-2 big potatto & prepere sali in water add salt to it , keep it in fridge for some time, than remove from water and let it dry for some time. cover the roll with it,make it tight and deep fry it. If u feel that u want be able to fry it than coat it with thin maida layer. (Maida nu khiru-add more water to prepare thin coating).

Ratallo na vada - Rakshaben

As we are preparing Allo vada, same way you have to boil rataloo & smash it, add salt, green chiiie paste, garlic paste, coriender leaves chopped finely, limboo, kismis, sugar (optional).Mix everything & prepare balls.
For coating prepere chana na lot nu khiru adding some rice flour and maida in it. Cover the balls of rataloo & deep fry it.

For pattice instead of allo cover you can use rataloo , it taste really good.