Besan ki barfi is made with besan (gram flour), condensed milk and sugar. The sugar blends into a creamy texture that comes from the basic mixture, khoya, a traditional Pakistani and Indian dairy confection made from thickened whole milk. The mix is generally heated until the milk solidifies and is then placed in molds of different shapes--diamond, square or sometimes round.

Badam Halwa is a regal dessert fit for Kings! While the recipe does not call for too many ingredients, nor is the process a complex one, it takes love and time to make a good Badam Halwa... you literally need to stand over the pot and stir constantly to prevent the Halwa from scorching or burning. Don't let that scare you off though, as the end result is well worth the effort. Treat your family and friends to Badam Halwa and they will love you for it. This recipe makes enough for 6-8 people.

Rava laddoo is a yum treat if you want your children to indulge in some home-made sweet delicacies.Grated coconut, roasted rava, select dry fruits and nuts, and sugar is all you need to make a delectable platter of homemade rava laddoos. And lots of ghee and lots of love of course.

Rava Saffron Kesari is a traditional sweet. In our hometown, this is made first for any occasion. The reason may be, very easily available & minimal ingredients are only needed to prepare this sweet. I make this often in the evenings with tea just to break a boring mood. So, try and enjoy!

Anjeer Burfi

Rumali Roti is a thin flatbread popular in Afghanistan, Pakistan, Northern India, and Bangladesh. It is enjoyed with Tandoori dishes and as a traditional element in Mughlai cuisine. The word rumal means handkerchief in Urdu and Hindi, and the name rumali roti means handkerchief bread. The bread is extremely thin and supple, and the fact that it is usually served folded like a handkerchief are the probable sources of the name.[citation needed] During the Mughal period, the roti was used like a cloth to wipe off the excess oil off the hands after the completion of an oil-rich food laden with meat and fat. The rumali roti also occupied a unique place in the emblem of the royalty of Oudh under the control of Mughals.

Gujia a cuisine of North India particularly Uttar Pradesh, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).

Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka.

Corn soup is a soup traditionally made of corn (typically sweetcorn) It was normally made in corn-producing areas of the world, but is now widespread because of greater corn distribution .An all time favourite! The delicate flavour of corn makes this soup a favourite of many people. The vegetable soup variation adds a lot more nutrients. Enjoy this soup plain or spiked with chillies in vinegar.

Jeera rice is a simple preparation of rice that has been flavoured with jeera or cumin seeds. This versatile rice preparation can be eaten as an accompaniment with almost any dal or vegetable. Jeera rice with plain curds and pickle or just topped with some ghee is my personal favourite. Using shah-jeera in this recipe adds a lovely flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple rice into a preparation to be relished.

Kashmiri pulao is unlike the normal pulao recipes will not be spicy. Even when we go to restaurants also we never order this kashimir pulao as it will be slightly sweet. But i have tasted this in parties and buffets. This recipe was asked by a reader of mine and i tried this in a restaurant last weekend and somehow incorporated the same taste at home. A friend of mine also gave me few tips on the recipe of Kashmiri pulao.

Aloo Jeera is easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices.

Chicken Tikka dish popular in South Asia. It is popular in many countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt. The word tikka means "bits" or "pieces". It is a chicken dish served in Punjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavor, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.

Fruit parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. The formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait.

Murgh Junagadhi