JILEBIS
Ingredients
Plain flour 500 gms
Dry yeast 1/2 tsp
sugar 1 kg
pure ghee 1/2 kg
water 1 litre
cardamoms crushed 2

Method
Sieve flour in a bowl. Mix 1/2 tsp. yeast with 1 tsp. water and let it dissolve. Now add this water yeast mixture to the flour and make a thin batter. Heat sugar and water in a sauce pan and make sugar syrup. Add the crushed cardamoms to the syrup and keep aside.
Pour the batter into a forcing bag fitted with 1/2 inch plain nozzle. Pipe out batter in hot ghee in the shape of figure 8 and fry it till golden brown on both sides. Drain and immediately put it in syrup. Let it soak for 5-10 minutes before serving.

CHOCO GULAB JAMUNS
Ingredients
150 gms. full cream milk powder,
30 gms. maida,
30 gms. cocoa powder
1 pinch baking powder
2 tbsp. ghee
1 pinch cardamom powder
10 gm. corn starch
cashewnuts for garnishing
2 cups sugar
3 cups water
rose water few drops
butter

Method :
Sieve together flour, cornflour. milkpowder & baking powder and knead it well with butter to make a stiff dough and keep aside. (The baking powder to be dissolved in 30 ml. water) Boil water and sugar to make a thin syrup and add a few drops of rose water. Keep aside. Divide the dough equally into small balls and fry in ghee on low heat till uniformly brown. Remove and keep on kitchen napkin and put into hot syrup. Can serve hot or cold. Garnish with cashewnuts & crushed almonds.

TRIFLE
Ingredients :
Eggless sponch cake
2 small, fruit juice of your choice 40 ml
mixed fruits slices of cut into pieces 4 cups (banana, apple, chikko, orange, grapes)
cream 15 ml
sugar 1 1/2 tsp
jam of your choice 25 gms
milk 150 ml
custard powder 35 ml
cherries & nuts for garnishing.

Method :
Dissolve custard powder in little cold milk & keep aside. Cut the cake horizontally into halves. Spread jam on each layer and keep it in the serving dish. Pour the fruit juice and arrange the fruits in layers over the cake. Boil 150 ml. milk in a pan and gradually pour the custard dissolve in little milk with constant stirring till it boils. Remove from fire & pour immediately into the serving dish over the fruits. Refrigerate. Whip cream & sugar decorate trifle with cream, cherries & nuts. In layer of fruit jam topped over cream.

GAJAR KA HALWA
Ingredients
Carrots (gajar) peeled & grated 1/2 kg
khuskhus 1 tsp
milk 1 kg
fresh malai 1/2 cup
sugar to your taste or 250 gms
cardamom powder 1 tsp
nuts
silver foil for decoration

Method :
Boil gajar in milk and reduce it till totally dry. Add sugar and keep stirring till dry. Add 1/2 cup malai and add cardamom powder nuts & khuskhus. Cook till it leaves bides of the pan. Decorate with silver foil.

Badam Burfi
Ingredients:
sugar 1 kg
milk 2 litres
mawa 500 g
almonds 100 g
grated coconut 100 g
ghee or butter 25 g

Method
Soak almonds in a little water. Remove the skin and grind them to a paste.
Heat ghee in a heavy bottomed pan. Add almond paste and keep stirring till golden in colour.
Add milk, mawa and sugar and keep stirring till the mixture is thick.
Grease a plate and spread a little grated coconut on it.
Spread the almond-mawa mixture over it with a rolling pin. Spread the remaining grated coconut over it.
Gently press down the mixture. When cool, cut into diamond shaped pieces like barfi.

Kalakand
Ingredients
Milk: 2 cups (with fat)
Cottage cheese: 1 cup
Suger: 1/2 cup

Method 
Pour the milk in a coated bottom or heavy bottomed saucepan.
Boil the
milk till it turns to half.
Now add cottage cheese and suger and stir
it so that it mixes in the milk completely.
You would require oven for
this sweet dish. Preheat the oven.
Make square shape out of the mixture
and put it in the oven at 425F for 10 minutes.
Switch off the oven and
let the Kalakand pieces in it for half hour.
Cut it into small square
and serve.