Ingredients:

• Carnation Non-fat dry milk powder – 2 1/4 cups
• Unsalted butter – 1 stick (8 tbsp)
• Sweetened condensed milk – 14 oz
• Cashews (as needed depending on the size of the cakes you are making)
• Ghee – 2 tbsp
• Cardamom powder – 1/4 tsp

Method:

Put all the ingredients (except the cashews, ghee and cardamom) in a microwaveable bowl and microwave on high for 10 minutes in total. Keep stirring it in every 2 and a 1/2? minute interval. During the second stir, add the cardamom powder too. It will start to caramelize after around 8-9 minutes.? Immediately remove the mixture and wait for say 2 minutes till it becomes kind of manageable by hand. Make small flat round shape sweet with this mixture and decorate with cashews.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 20 min
• Serves 4

Ingredients:

• Moong Dal – 1.5 cups
• Jaggery – 1/4 cup
• Raisins – 5
• Cashews – 6
• Cardamom powder – 1/4 tsp
• Ghee – 4-5 tbsp
• Coconut grated – 1/4 cup
• Milk – 1/4 cup (optional)

Method:

Fry the dal in a dry pan and then cook the dal with some cardamom powder. After it has been cooked, mash it well. To this, add the powdered jaggery and bring the mixture to a boil. To this, add the coconut gratings.

In a pan, heat the ghee and fry the raisins and cashews and add this to the above mixture.

Miscellaneous Info:

• Tips: Optionally, warm milk can also be added to this before serving.
• Cuisine: Indian
• Cooking Time: 30 min
• Serves 4-6

Ingredients:

• Semiya – 1.5 cups
• Sugar – 1/2 – 3/4 cup
• Raisins – 5
• Cashews – 6
• Cardamom powder – 1/4 tsp
• Ghee – 4-5 tbsp
• Milk – 1/2 cup

Method:

In a dry pan, fry the semiya and remove before it starts browning. In another pan, heat the ghee and fry the raisins and cashews and set aside.

In another pan, boil some water (about 2.5 cups for 1.5 cup rava), stir in the sugar and allow to dissolve completely. Add the cardamom powder and mix well. When the water has come to a boil, add in the semiya and allow to cook till the semiya is done. Add the raisins, cashews with the ghee and mix well.

Before serving, warm up some milk and add to this.
Miscellaneous Info:

• Tips: This dish can be stored without the milk for upto a week in the refrigerator.
• Cuisine: Indian
• Cooking Time: 20 – 30min
• Serves 4-5

Ingredients:

• Rice – 1 cup
• Moong Dal – 1/4 cup
• Cardamoms – 2
• Raisins – 6
• Cashews – 6
• Kesari coloring – a pinch
• Jaggery – 1/2 cup
• Ghee – 7 tbsp

Method:

Pressure cook the rice and dal together with cardamoms and kesari color. In a bowl, mix the jaggery with some water to form a syrup like mixture. In a pan, warm up the jaggery mixture and then add the cooked rice & dal and mix well. In a pan, heat the ghee, fry the raisins and cashews and add to the rice and jaggery mix. Stir well.

Miscellaneous Info:

• Cooking Time: 40 min
• Serves 4-5
• Cuisine: Indian

Ingredients:

• Rava – 1 cup
• Orange Food coloring(Kesari) – a pinch
• Sugar – 1/2 – 3/4 cup
• Raisins – 5
• Cashews – 6
• Cardamom powder – 1/4 tsp
• Ghee – 4-5 tbsp

Method:
In a dry pan, heat the rava and set aside. In another pan, heat the ghee and fry the raisins and cashews and set aside.

In another pan, boil some water (about 1.5 cups for 1 cup rava), stir in the sugar and allow to dissolve completely. Add the kesari color, cardamom powder and mix well. When the water has come to a boil, add in the rava slowly while stirring so as to not form lumps of the rava.? Allow to cook till rava is done. Add the raisins, cashews with the ghee and mix well.

Miscellaneous Info:

• Tips: Alter the amount of sugar to make a more or less sweeter version of the kesari.
• Cooking Time: 30 min
• Cuisine: Indian
• Serves 4

Ingredients:

• Milk – 8 cups
• Sugar – 4 cups
• Grated carrot – 4 cups
• Raisins – 6
• Cashews – 6
• Cardamom powder – 1/4 tsp
• Ghee – 7 tbsp

Method:

Heat the milk in a hard bottomed pan adding sugar and cardamom powder. Allow to condense to nearly 1/3rd its volume (or until lots of cream/edu forms on top and the mixture turns to a light cream/brown color). Add the grated carrot and allow the mixture on a low heat setting for a while.

In another pan, heat ghee and fry the raisins and cashews. Add this to the carrot milk mixture and allow to cook until the ghee comes out on top/sides.

Miscellaneous Info:

• Tips: Can use condensed milk instead of just milk to quicken the process.
• Cuisine: Indian
• Cooking Time: up to 1 hr
• Serves 6 – 8

Ingredients:

• Milk – 4 cups
• Sugar – 2 cups
• Cardamom powder – 1/4 tsp

Method:

Heat the milk in a hard bottomed pan adding sugar and cardamom powder. Allow to condense to nearly 1/4th its volume (or until lots of cream forms on top and the mixture turns to a light cream/brown color). Chill and serve.

Miscellaneous Info:

• Tips: This dish is best served chilled. Can substitute condensed milk instead of just milk to quicken the process.
• Cuisine: Indian
• Cooking Time: up to 1 hour
• Serves 6

Ingredients:

• Grated coconut – 1 cup
• Sugar – 1 1/2 cup
• Cardamom powder – 1/4 tsp
• Milk – 1 cup

Method:

Boil the milk and condense it well adding sugar and cardamom. When it is caramelized and is thick like gova, add in the grated coconut and any coloring if need be and mix well. Pour into a plate and allow to harden. When cooled, cut into cubes.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 30-40 min
• Serves 6-8