My Hometown Sweet Lavang Lata

Ingredients: 2 cups Maida or Atta (level) 20 Cloves 2 tbs butter softened a pinch of Salt Oil or ghee - for frying Syrup: 1 cup Sugar(heaped) 1/2 cup Water 1/4 tbs Lemon juice Filling: 1 cup grated coconut 1/2 cup Powdered sugar 2 tbs chopped nuts Method: 1. Rub butter well on a plate and then mix with flour, salt gently 2. When it is mixed, sprinkle water and gradually knead into a stiff dough, cover with wet cloth and keep it for about 30 min. 3. Mix the ingredients under filling together in a bowl. 4. Make syrup with sugar and water of one string consistency than add lemon juice after removing from fire and keep it warm. 5. Prepare small balls from maida dough and roll out into very thin circles, keep 1 tbs of stuffing in the centre and fold both sides to the centre to cover filling, then fold other two sides to centre overlapping each other to form a square. Insert two clove on top, cover all lavang lata with a wet cloth. 6. Heat ghee or oil in a heavy bottom pan till it becomes moderately hot, reduce flame to low. 7. Deep fry few at a time till crisp on both sides, turning over gently and dip it in the syrup. Take it out from the syrup to a serving plate after about 15 min and enjoy. (Optionally you can flood color to make it more colorful)

Coconut Walnut Ladoo with Jaggery

Ingredient:
2cups Coconut grated and roasted till dry
1 cup of walnut chunks
2 cups of jaggery

Method:
1)Dissolve jaggery in little water, heat and make a syrup till it is ready( when you drop few drops of this jaggery in a small bowl of water and it becomes a small ball instead of spreading).
2)Add walnut and roasted coconut and mix it properly and switch off the gas.

3)Make balls out of this mixture and coconut walnut ladoo is ready to serve.

Rice Kheer (Rice Puding)

Ingredient:
1/4th cup long grain rice
4-5 cups milk
1 small can evaporated milk (Optional)
A pinch of saffron threads, soaked in a little hot milk2-3 cardamom seeds (crushed)2-3 tbs cashews for garnishing
½ cup sugar or as you need

Method:
1.Wash the rice and keep it aside for about half an hour.
2.Heat the milk with one cup of water in a heavy bottom pan and let it boil.
3.Add rice to the milk and keep stirring in between for about 10 minutes.
4.Add cardamom, saffron milk, sugar, evaporated milk and stir it and let it cook for another 5 minutes and your rice kheer is ready to serve hot or chilled as you like.

Dudhi (Bottle guard) Halwa

Ingredients:
2 cup grated dudhi (without seeds)
1/2 cup khoya
1 cup sugar
2 tbsp ghee
4 green Cardamom powder
Cashew (garnish)

Method:
1. Heat the ghee in a frying pan and fry grated dudhi on medium flame, cover the lid and cook 5 minutes.
2. Now add sugar and stir it and add khoya (I prefer homemade khoya) and mix it, lower the heat and stir till almost it gets dry.
3. Add crushed cardamom and garnish with cashews and serve hot or at room temperature.

Rabadi Rasmalai

Ingredient:
1 can Rasmalai (10 count)
¼ cup sugar
1 liter milk
A pinch of saffron

Method:
1) Open the can and squeeze out the excess syrup from each Rasmalai and keep it aside.
2) Soak the saffron with few tbs of milk in a bowl.
3) Take a wide (at least 10 to 12 inch) steel pan and boil the milk.
4) Add the sugar to the pot, let it boil and all the rasmalai pieces one by one.
5) Reduce the flame to low (so that the milk should reduce without getting boiled, also it will not stick to the bottom too much) and let the milk reduce to about 1 cup milk. It will take about 30 to 40 minutes, keep stirring in between so that the milk will not stick to the bottom.
6) Now switch of the gas and carefully transfer the Rabadi Rasmalai to a different pot.
7) Serve cold, you can garnish it with crushed pistachio.

Apple Halwa

Ingredient:
6 Apples
¼ cup of cashews
1 tbs butter
2/3 cup of sugar

Method:
1) Clean the apples and peel the skin and cut the apples into small pieces (removed the seeds while cutting).
2) Take a heavy bottom frying pan (I prefer steel pan) and take the butter and heat it and fry the cashew pieces till golden brown and keep it aside.
3) Take the apple pieces on the same frying pan and sugar and cook till the apple pieces gets soft keep stirring. It will take about 5-7 minutes.
4) Add the cashew and your apple halwa is ready to serve.