PANEER AND PETHA LADOO 7 oz paneer (cottage cheese) - 9 oz petha 3 ½ oz khoya - 3 ½ oz dry coconut grated few drops orange and green color cashew nut pieces gulkand  Method

Grate paneer, khoya and petha. Mix them properly. Take a small amount of this mixture and flatten it. Fill the gulkand and cashew nut pieces in the centre and make into balls.Roll the balls in coconut. Add few drops of water to the colors and dot the ladoos using a cotton bud.

 
NANKHATAI (simple and easy)

 3 cups plain flour

2 cups powdered sugar

1 cup ghee (clarified butter)

1 tsp Cardamom powder

1 tbsp Grated almonds

 Method

 Mix the dry ingredients in a bowl and knead into dough with the ghee for 15 minutes. Flatten them into squares. (2cm x 2 cm) Sprinkle with grated almonds. Preheat oven to 350 degrees. Then let the nankhatai cook at 350 degrees for 10 minutes or 300 degrees for 30 minutes.Remove when light brown and let it cool for an hour.

 
SUKHADI

 2 cups wheat flour

1 cup ghee ( clarified butter)

1cup grated jaggery

1 tsp Cardamom powder

 2 tbsp Dry fruits(almonds and cashews) powdered

1 tsp khus khus

 Method

 Heat the ghee on a medium flame and add flour to it. Stir continuously until the flour starts gives a nice aroma for about 15 minutes. Remove from fire and add the dry fruit powder, cardamom powder and jaggery  (after 1 min). Mix and spread it on a greased plate. Cut into squares and let cool for 1 hour. Sprinkle Khus Khus on top.

 
KAJU KATLI

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