Preparation of Rosogullas

5 cups of milk
21/2 cups of sugar
1 cup maida
1stp. lemon juice
1 cup milk (separate)
1 tsp. cardamom seeds

Boil one cup milk. Add lemon juice till the milk curdles. Sieve through a fine cloth and preserve whey for four days. Use paneer for any other dish.

On the fifth day, boil five cups milk. Cool and remove the thick cream layer from the top. Heat again and add as much reserved whey as is needed to curdle the milk. Sieve through a piece of muslin and keep under a weight to remove all water. Measure the chchana (curdled mixture by weight) and add 2 tsp. maida for each 500 gms. Knead well.

Add 21/2 cups water to the sugar and boil. Remove top scum. As the syrup is simmering, make small balls of the curdled mixture and push 2 grains of cardamom in the centre of each. Drop the balls in the boiling syrup. Cover. After 2 minutes, remove cover and aprinkle syrup with ice cold water. Repeat the process of covering, exposing and sprinkling with ice water covering, six times. The rosogullas will float o the top. Remove from fire. Cool and chill.

Preparation of Masala Vangi baath

10 small brinjals, stems cut
2 cups grated copra
1 onion, vhopprf
1tbsp. corriander leaves
8 peppercorns
2tsp chilli powder
1/4 cup oil
1/2 cup cashew nuts
8 cloves
1 tsp. turmeric powder
1/4 cup tamarind juice
salt to taste

Heat 2 tbsp. oil. Add cloves, peppercorns and coriander seeds. Add sliced onion till brown. Add copra and grid to a fine paste. and add turmeric and chilli powder, tamarind juice, chopped onion, coriander leaves, cashew nuts and salt.

Slit brinjals into four, keeping stem whole. Fill the mixture into vegetables. Heat oil and add the mixture and add some water and cook it. Then add with rice. your Masala baath is ready to eat

Preparation of Polli/ Cashew Almond Pista Paratha

100 grms each of Cashewnuts, almonds, pistachios

500 gms flour (atta)

1 grated coconut

1/4 cup ghee

1/4 cup oil

1/2 kg. jaggery

1 tsp. cardmom powder

Soak nuts in water and remove peels. Roast all nuts in one tsp. ghee till pink. Remove and grind together with the coconut. Add jaggery and cook on a low flame till dry and manageable. Add cardamom poweder. Sieve whole wheat flour. Add oil and enough water to make a stiff dough. Knead well and divide into small lemon-size balls. Roll out two at a time into 16 cms. discs.

Over one, spread the nut mixute thinly. Cover with the other and seal sides with milk. Cook one at a time on a greased griddle till golden and crisp. Make all parathas smimilarly. Serve with hot ghee.

Preparation of Jalebi

2 cups of Maida
1 tbsp. lemon juice
1 tsp. cardamom powder
3 cups of Ghee
3 cups of sugar
1/2 tsp orange colour
1/2 ts. saffron

First mix flour with water to make a sticky pouring batter. Beat well and covered for 1 day.

Boil 3 cups of water with sugar till the syrup is sticky. Then add lemon juice. Remove the foam on top of the syrup with a wire sieve. Add saffron, color and cardamom powder.

Heat 3 cups of ghee in a wide pan. when it boils, take batter and put it through cloth(with a small hole in it) in the hot ghee in a circular motion. Fry till just crisp and turn over. Remove it draining the ghee. Put it in the sugar syrup. After 10 minutes remove it from the syrup and your favourite jalebi is ready to eat.