Rajasthani Moong Dal Halwa

Ingredients:

• 1 cup split Yellow Moong Dal
• 1 cup Ghee 
• 1 cup Sugar
• 1 cup Khoya (Mawa) 
• 1/4 cup Water + 2 tablespoon
• 1/2 teaspoon Cardamom powder
• 1 teaspoon Saffron (Kesar)
• Sliced almonds and pistachios for garnishing

Direction:

1. Wash the moong dal and soak it in water for 2 hours.
2. After 2 hours drain the water and blend dal into thick paste, without adding water . 
3. Heat the pan and add ghee and moong dal in a pan, then continuously stir on low flame.
4. The texture becomes grainy and light brown in color. When halwa is done 80% add khoya in it and continuously stir so that there are no lumps in it. 
5. It will take around 30-35 minutes for the whole procedure, and will give a sweet smell when it is cooked. Switch down the heat.
6. In another pan add sugar and water. When the water starts boiling cook for another 3-4 minutes on low flame, add cardamom powder and saffron in it.
7. Mix this syrup in the moong dal. Now stir this halwa on low flame about 5 to 7 minutes halwa will be ready. 
8. Serve warm and garnish it with sliced almonds and pistachios. 

Gur Ke Chawal

 Ingredients:

• 1 cup Basmati Rice
• 1&1/2 cup Jaggery (gur)
• 2 tablespoon Ghee
• 4 Cardamom
• 3 Cloves
• 3 tablespoon Cashew-nut
• 1 Bay-leaf

Direction:

1. Wash and soak the rice for 20 minute.
2. Melt the jaggery with 3 cups of water on medium heat.
3. Now melt  ghee in another pan on medium heat, and then fry cashew nut in ghee on low heat.
4. Take out cashew-nut from pan, in the same pan add cardamom,cloves and bayleaf.
5. After that add rice in it and fry for 2-3 minute.
6. Add melted jaggery in it and cook for atleast 40-45 minute or until rice is done.
7. Garnish with cashewnut.

Note:We can add 1/2 cup of extra water if rice is not cooked fully.

Peanut Ladoo

Ingredients:

• 1 cup Peanut
• 3/4 cup Jaggery (gur)
• 1 tablespoon Ghee

Direction:

1. Roast the peanut at low flame.
2. When peanut cool down remove the skin and break down into two pieces.
3. After that put ghee in a pan and melt it.
4. Then add jaggery and melt it on low heat.
5. When jaggery melts down then add roasted peanut and mix it well for 1-2 minute at low heat.
6. Turn off the heat and start making ladoo from,before material was cool down.

Cashew Chikki

Ingredients:

• 1 cup Cashew-nut
• 3/4 cup Jaggery (gur)
• 1 tablespoon Ghee
• 1 tablespoon Sesame seeds

Direction:

1. Grease the kitchen top with ghee.
2. Make small pieces of jaggery. After that melt ghee in pan,add jaggery melt on low heat.
3. Add cashew-nut and sesame seeds and stir continuously at low heat,mix it well with jaggery.
4. Turn off the heat.Pour the mixture on kitchen top and spread in a square shape with your grease hands.
5. After that take a rolling pin and grease the rolling pin with ghee and roll out lightly on the mixture,not very thin not very thick.
6. Cut the chikki in your desired shape with knife.Let chikki cool down for half an hour.
7. Take out the pieces of chikki with the help of knife.

Puffed Rice Ladoo

Ingredients:

• 1&1/2 cup Puffed Rice
• 1/2 cup Jaggery (gur)
• 1 tablespoon Ghee

Direction:

1. Make small pieces of jaggery. After that melt ghee in pan,add jaggery melt on low heat.
2. Add puffed rice and stir continuously at low heat, mix it well with jaggery.
3. Turn off the heat.Take a cup of water and wet your plam from water and start make ladoo from it
4. Make ladoo as quickly as possible, before material cool down. 

Til Patti

Ingredients:

• 1/2 cup Sesame Seed (til)
• 1/2 cup jaggery (gur)
• 1 tablespoon ghee

Direction:

1. Take a heavy bottom pan and roast the til on medium heat until it turns golden brown.
2. After that grind it very lightly and make sure not to make powder of it.
3. Pour the ghee in a pan and melt the jaggery.
4. When jaggery melt down , then add sesame seed into it and mix it well.Turn off the heat.
5. Grease the kitchen top, pour the mixture on it and spread in a square shape with your grease hands.
6. After that take a rolling pin and grease the rolling pin with ghee and roll out the mixture, not very thin and not very thick.
7. Cut the til patti in your desired shape with knife. Let til patti cool down for 10-20 minute.
8. Take out the pieces of til patti with the help of knife. 

Note:Do not over roast the seeds, else they can become bitter in taste.