Khajur Burfi or Rolls - best recipe

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices

Or set in a tray and cut into squares.

Kaju Barfi - best recipes

150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

Imarti - Best Recipes

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry


1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and
allow to crisp turning
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.

Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

Coconut Burfi - Best Recipes

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

Patisa (Soan Papdi) - Best Recipe

1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks

Puranpoli - Best Recipe

300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala
and some mashed
Making time: 45 minutes
Makes: 7-8 puranpolis

Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

Shrikhand - Best Recipe

1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated

Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.