Sweet Treats

Shira Pira Ingredients: Sugar – 2 cups Water – 2 cups Chopped nuts – 1 cup Milk powder – 3 cups Rose water – 1 tablespoon (optional) Instructions: Prepare sugar syrup by boiling sugar and water. Mix milk powder, nuts, and rose water. Once the syrup is ready, add it to the milk powder mixture and mix well. Spread on a plate to cool and set. Cut into pieces.  Sarbhaja Ingredients: Thick milk – 2 liters Water – 2 cups Sugar – 1 cup Cardamom powder – 1 teaspoon Rose water – 1 teaspoon Lemon juice – 1/2 lemon Milk powder – 2 tablespoons Chopped almonds and pistachios – 2 tablespoons Instructions: Boil milk until reduced and form a thick kheer. Cut into pieces and deep-fry in hot oil until golden. Prepare sugar syrup and soak fried pieces in it. Garnish with chopped nuts. Chana Peda Ingredients: Paneer (Chenna) – 1 cup Milk – 1 cup Sugar – 1/2 cup Ghee – 2 tablespoons Cardamom powder – 1/2 teaspoon Instructions: Heat ghee and add paneer. Cook for a few minutes. Add milk and sugar, and cook until the mixture thickens. Add cardamom powder and mix well. Shape into small pedas and cool.  Lalmohan Sweet Ingredients: Bread – 8 slices Thick milk – 6 tablespoons Sugar – 1 cup Cardamom powder – 1/4 teaspoon Raisins – 10-12 Water – 1.5 cups Oil (for frying) Instructions: Prepare sugar syrup by boiling sugar and water. Cut bread into small pieces and soak in milk. Shape into small balls with a raisin inside. Fry the balls in hot oil until golden brown. Soak in sugar syrup and serve warm.

Chiroti Ingredients: Flour – 2 cups Baking powder – 1/2 teaspoon Oil – 2 tablespoons Ghee – 4 tablespoons Cornflour – 2 tablespoons Salt – to taste Orange food color – 2/3 drops Water – as needed Oil for frying For the Syrup: Sugar – 1.5 cups Water – 1.5 cups Cardamom – 5-6 pods Saffron – a pinch (optional) Instructions: Combine flour, salt, baking powder, and oil. Mix with enough water to make a dough. Divide the dough into three parts. Add food color to one part, mix well. Roll each dough portion into thin sheets, layering them with ghee and cornflour between layers. Roll the layered dough tightly and cut into pieces. Fry in hot oil until golden brown. Soak in sugar syrup for 1 minute. Kheer Kadam Ingredients: Milk – 1 liter Khoya (Mawa) – 500 grams Sugar – 2 cups Milk powder – as needed Red food color – a pinch Vinegar – 2 tablespoons Instructions: Boil milk and add vinegar to curdle. Strain and rinse the curdled paneer. Knead the paneer with food color until smooth. Shape into small balls. Prepare sugar syrup and boil until slightly thickened. Add the paneer balls to the syrup and cook for 20-25 minutes. Remove and roll in crumbled khoya. Chill and serve.  Mishti Doi Ingredients: Milk – 1 liter Sugar – to taste Old yogurt (plain or sweet) – 3 tablespoons Milk powder – 2-3 tablespoons (optional) Instructions: Boil milk and mix in milk powder and sugar. Let it cool until lukewarm. Add old yogurt and mix well. Transfer to a container, cover with a towel, and let it set for 8-10 hours. Refrigerate and serve chilled.

Langcha Mishti Ingredients: Paneer (Chenna) – 2 cups Khoya (Mawa) – 1 cup Flour – 2 tablespoons Cardamom powder – 1/2 teaspoon Baking powder – 1 teaspoon Sugar – 3 cups Water – 5 cups Cardamom – 2-3 pods Rose water – 1 teaspoon Instructions: Mix paneer and khoya well. Add a pinch of water and baking powder to the mixture and knead well. Combine all remaining ingredients and mix them with the paneer mixture. Shape into elongated pieces. Fry the pieces on low heat until they turn brown. Prepare the sugar syrup by boiling sugar and water with cardamom pods. Add rose water. Add the fried sweets to the syrup and cook covered on low heat for 12-15 minutes. Serve hot or at room temperature. Tip: You can substitute khoya with milk powder. 2. Mothichoor Ladoo   Ingredients: Besan (Chickpea flour) – 1/2 kg Milk – 1/3 cup Chopped pistachios – 1 tablespoon Sugar – 1/2 kg Raisins – 1 tablespoon Baking soda – a pinch Orange food color/Saffron (optional) Ghee (for frying) Instructions: Mix besan and baking powder. Prepare a thick batter with ghee and a little water. Heat ghee and use a sieve to drop spoonfuls of the batter into the hot ghee to make tiny balls (boondi). Fry until golden brown. Prepare sugar syrup by boiling sugar and water. Add milk and food color. Once the syrup thickens, add the fried boondi and mix well with raisins and pistachios. Allow the mixture to cool slightly. Shape into laddus and garnish with nuts. 3. Balusai Ingredients: Flour – 1.5 cups Ghee – 4 tablespoons (or Oil – 8 tablespoons) Baking powder – 1/2 teaspoon Salt – a pinch Milk powder – 2 tablespoons For the Filling: Nutmeg powder – 1/2 teaspoon Milk powder – as needed Icing sugar – 2 teaspoons For the Syrup: Sugar – 2 cups Water – 1 1/4 cups For Garnishing: Khoya or filling as needed Instructions: Mix all ingredients for the dough and let it rest for at least 30 minutes. Prepare the filling by mixing all its ingredients. Prepare the sugar syrup by boiling sugar and water until it reaches a one-string consistency. Shape the dough into small balls, flatten them, and fill with the prepared filling. Fry in hot ghee until golden brown. Soak the fried balls in the hot syrup and roll in khoya.

Ingredients: Instructions: Enjoy your homemade chocolate sauce!