Gajar Halwa

Ingredients
1. 1 kg Carrots
2. 1 litre Milk
3. 1 teaspoon Cardamom seeds
4. 3/4 cup Water
5. 3 tablespoons Ghee
6. 2 tablespoons Raisins
7. 2 tablespoons Almonds
8. 2 tablespoons Pistachios
9. 450 grams Sugar

Steps
1. Wash carrots throughly and grate the carrots.
2. Soak the raisins in water for 30 minutes.
3. Blanch and shred the nuts.
4. Starts boiling water and add grated carrots.
5. Cook for some times around 10 minutes.
6. Add milk
7. Cook on slow flame and stirring occasionally.
8. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
9. Add ghee and simmer for 5 minutes.
10. Add chunks of crushed cardamoms and raisins.
11. Now serve and hot or let it be cool down to serve in dish.
12. Garnish almonds and pistachio
13. Serve cold, hot or at room temperature.

OAT & Raisin Cookies

Ingredients
1. Butter 4 tablespoon
2. Sugar(Castor) 1/2 cup
3. Egg(beaten) 1
4. Flour 1/2 cup
5. Salt 1/2 teaspoon
6. Baking Powder 1/2 teaspoon
7. Oats 2 cups
8. Raisins 3/4 cup
9. Sesame seeds 2 tablespoon

Steps
1. Lightly grease 2 cookie sheets.
2. In a large bowl cream together the butter and sugar until light and fluffy
3..Add beaten egg and combine with above mixture.
4. Add flour, salt and baking powder into mixture.
5. Add oats, raisins and sesame seds to the mixture and mix.
6. Place spoonfuls of the mixture well apart(to allow spreading during baking) on the prepared cookie sheets and flatten them slightly with back of spoon.
7. Bake cookies in a preheated oven at 180C for 15 minutes.
8. Let cookies cool slightly on the cookie sheets.
9. Tranfer to wire rack and cool completely before serving.
10. Make 10 cookies.

Bengali Sandesh

Ingredients
1. 1 1/2(3 lb) litres whole milk
2. juice of one lemon
3. 3/4 cup water
4. 4-6 tablespoon sugar
5. chopped nuts or silver foil for decoration
6. 2 small green elachi powdered

Steps
1. Boil the milk
2. When starts to boil add the water and the lemon juice
3. when milk curdles take off fire
4. strain the paneer and wash it underrunning water
5. let all water starin out
6. In a non stick pan put paneer and sugar
7. cook on slow fire for about 5 mins
8. check that mixture does not stick to spoon
9. add the elachi powder
10. make small round decorate with nuts and silver foils in
11. server cool as desert.

Gulab Jamun

Ingreidents
1. 8 tablespoons full cream milk powder
2. 3 tablespoons self-rasing flour
3. 1/4 teaspoon bicarbonate of soda
4. 1/4 teaspoon ground cardamom
5. 1 tablespoon clarified butter run in
6. 3 tablespoons water add sufficient to form pliable dough
7. oil
8. syrup 11. 2 cups white sugar Heat until sugar dissolves
9 2. 4 cups water
10. 5 cardamom pods bruise
11. 2 tablespoons rose water Add, cool completely.

Steps
1. Knead flour into large bowlMold into balls in size of small marbles.
2. Fry slowly in hot oil until they turn the colour of unblanched almonds.
3. Drain on absorbent paper.
4. Simmer gulab jamuns in syrup for some time until they are doubled in size, soft and spongy.
5. Serve hot or allow to cool .