North meets South

• Mix khoya, milk powder and other ingredients to prepare the filling.
• Take a big bowl and combine plain flour, cornflour and ghee.
• Using water, knead it to a pliable dough.
• Now cover it with a wet cloth.
• Boil sugar and water to form a syrup; add one tablespoon milk to this.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Divide the dough into 16 parts. Make 16 flat balls from the mixture.
• Roll a ball of dough into a puri and place one ball of the filling in the centre.
• Pull up all the sides of the puri to seal the mixture in, and press it in the centre.
• Make six kachoris like this.
• Heat ghee and fry the kachoris on a low flame until light brown, turning them once.
• Repeat the process for the remaining kachoris.
• When slightly cool, make a hole in the centre of each kachori (approx 0.2 cm diameter)
• Pour ½ tablespoon of syrup and turn around the kachori to let the syrup spread.
• Allow it to stand for about half an hour before serving.
  

Shrikhand

Ingredients

1 kg thick curd (hung)

¾ cup powdered sugar

a few strands kesar

1 tbs warm milk

2 tsp elaichi powder

Slivers of pistas and badams for garnishing

Method

• Put the curd in a muslin cloth and hang it in a cool place for two to three hours.
• Dissolve the kesar in warm milk.
• Mix together the kesar, curd, sugar and elaichi powder in a bowl.
• Churn the mixture using a hand blender.
• Garnish with slivers of badams and pistas. Cool and serve as it is or with hot puris.

Apple Rabri

• Pour milk in a wide bottomed vessel and bring it to boil. Simmer till it is reduced to half the original quantity.
• Add sugar and cook on low heat, stirring continuously.
• Add the grated apples to reduced milk and mix. Cook for three to four minutes.
• Add elaichi powder, badams and pistas.
• Your Apple Rabdi is ready.
• Pour it into a serving dish and serve hot or cold.

• Mix flour, salt and oil. Make a stiff dough. Set aside
• Make a syrup with sugar. Add coconut and cook over a low fire.
• Add roasted khus khus and cook till mixture is thick.
• Add nuts and cardamom powder.
• Remove from fire and cool.
• Take a small portion of the flour dough and place it over a plastic sheet.
• Roll it out into a small round of approx 6 cms.
• Place a small amount of coconut mixture in the middle.
• Fold the edges to make a semi circle.
• Seal the edges by pressing and pinching.
• Repeat the same with rest of the dough and filling.
• Deep fry them. When done, remove and drain the oil.
• Cool and store in an airtight tin.