Rabri Malpua
Servings - 4 - 5
INGREDIENTS
(For Rabri)

Milk - 1.5 litres
Sugar - 30 grams
Almonds - 20 grams
Pistachios - 20 grams
(For Sugar Syrup)
Water - 200 milliliters
Sugar - 400 grams
Cardamom - 4 pods
Saffron - 1/4 teaspoon
(For Malpua)
Warm milk - 300 milliliters
Khoa - 100 grams
All purpose flour - 180 grams
Powdered sugar - 1 tablespoon
Fennel powder - 1 teaspoon
Baking powder - 1/4 teaspoon
Ghee - for frying
Pistachios - for garnishing
PREPARATION
(For Rabri)
1. Heat 1.5 litres milk in a heavy skillet and stir well.
2. Bring it to a boil.
3. Add 30 grams sugar, 20 grams almonds, 20 grams pistachios and mix well.
4. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
5. It will take about 1 hour for the milk to thicken on a low heat.
6. Remove the rabri from heat and refrigerate it for 1 hour.
(For Sugar Syrup)
1. Take a pan, add 200 milliliters water, 400 grams sugar and stir continuously until the sugar is fully dissolved.
2. Add 4 pods cardamom, 1/4 teaspoon saffron and mix it well.
3. Bring it to a boil again. Keep aside.
(For Batter)
1. In a mixing bowl, 300 milliliters warm milk, 100 grams khoa and mix it well.
2. Add 180 grams all purpose flour and mix it well to make thick batter.
3. Add 1 tablespoon powdered sugar, 1 teaspoon fennel powder, 1/4 teaspoon baking powder and mix it again.
(Rest of the Preparation)
1. Heat some ghee in a pan.
2. Pour some batter into the hot ghee. Spread it lightly.
3. Fry on low to medium heat till crisp and golden. Flip it to other side and do the same.
4. Drain it on an absorbent paper.
5. Then immediately place them in warm sugar syrup. Gently coat the malpuas with the sugar syrup and soak for 5 - 7 minutes.
6. Garnish with the prepared rabri and pistachios.
7. Serve.
Bhang Mathri
Servings - 3 - 4
INGREDIENTS
All purpose flour - 250 grams
Carom seeds - 1 teaspoon
Salt - 1 teaspoon
Marijuana - 10 grams
Oil - 40 milliliters
Warm water - 100 milliliters
Ghee - for brushing
Chaat masala - to taste
Oil - for frying
PREPARATION
1. In a mixing bowl, add 250 grams all purpose flour, 1 teaspoon carom seeds, 1 teaspoon salt, 10 grams marijuana, 40 milliliters oil and mxi it well.
2. Add 100 milliliters warm water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Brush it with ghee.
6. Sprinkle some chaat masala overt with.
7. Fold it into half and again brush it with ghee.
8. Fold it again to make a triangle shape.
9. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
10. Drain it on an absorbent paper.
11. Serve.

Badam Kheer
Servings - 4 - 5
INGREDIENTS
Almonds - 100 grams
Water - 300 milliliters
Milk - 1300 milliliters, divided
Saffron - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Sugar - 35 grams
Pistachios - for garnishing
PREPARATION
1. In a bowl, add 100 grams almonds, 300 milliliters water and soak for 5 - 6 hours.
2. Peel the skin and transfer this into a blender.
3. Add 100 milliliters milk and blend it into a smooth paste. Keep aside.
4. Take a heavy skillet, add 1.2 litres milk and stir well.
5. Add 1/4 teaspoon saffron and mix it well.
6. Bring it to a boil.
7. Boil for 7 - 10 minutes on medium heat.
8. Then, add the blended paste in it and mix it well.
9. Bring it to a boil again.
10. Now, add 1/2 teaspoon cardamom powder, 35 grams sugar and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Garnish with pistachios.
13. Serve.
Angoori Rasmalai
Servings - 4 - 5
INGREDIENTS

Milk - 1.5 litres
Lemon juice - 40 milliliters
Water - 1 litre
Baking soda - 1/4 teaspoon
Corn flour - 1 1/2 tablespoons
Water - 1 litre
Sugar - 500 grams
Milk - 1.5 litres
Cardamom powder - 1/2 teaspoon
Saffron - 1/4 teaspoon
Sugar - 100 grams
PREPARATION
1. Heat 1.5 litres milk in a heavy skillet, add 40 milliliters lemon juice and stir continuously until the milk curdles.
2. Transfer the chena in a muslin cloth and squeeze well.
3. Wash it with 1 litre water and squeeze well.
4. Hang for 30 minutes.
5. Now, it’s time to prepare a dough with this chena, add 1/4 teaspoon baking soda, 1 1/2 tablespoons corn flour and knead it well.
6. Then, prepare small dumpling balls with this dough. Keep aside.
7. Heat 1 litre water in a heavy skillet, add 500 grams sugar stir continuously until the sugar is dissolved.
8. Now, add the prepared dumpling balls into the boiling syrup.
9. Cover it with lid and boil for 5 - 8 minutes.
10. Remove it from heat. Drain and keep aside.
11. Take a heavy skillet, add 1.5 litres milk and stir well.
12. Then, add , 1/2 teaspoon cardamom powder, 1/4 teaspoon saffron, 100 grams sugar and mix it well.
13. Bring it to a boil.
14. Stir every 2 - 3 minutes to prevent boiling. When a layer of cream forms, just move it aside. Boil until the milk thickness and reduces to half the quantity.
15. Remove it from heat.
16. Pour the rabri over the ras malai.
17. Refrigerate for 5 - 6 hours.
18. Garnish with almonds and pistachios.
19. Serve.
Thandai
Servings - 2 - 3
INGREDIENTS

Almonds - 12
Cashews - 12
Black peppercorns - 25
Raisins - 12
Cardamom - 10 pods
Poppy seeds - 1 teaspoon
Melon seeds - 1 teaspoon
Water - 100 milliliters
Milk - 600 milliliters, divided
Saffron - 1/4 teaspoon
Rose water - 1 tablespoon
Marijuana - 1 tablespoon
Sugar - 80 grams
Almonds - for garnishing
PREPARATION
1. In a bowl, add 12 almonds, 12 cashews, 25 black peppercorns, 12 raisins, 10 pods cardamom, 1 teaspoon poppy seeds, 1 teaspoon melon seeds, 100 milliliters water and soak for 5 - 6 hours.
2. Transfer this into a blender, add 100 milliliters milk and blend it into a smooth paste.
3. Keep aside.
4. Heat 500 milliliters milk in a deep pan, add 1/4 teaspoon saffron, 1 tablespoon rose water and stir well.
5. Then, add the blended paste, 1 tablespoon marijuana, 80 grams sugar and mix it well.
6. Bring it to a boil.
7. Garnish with almonds.
8. Serve.
