Shankarpali

Ingredients:
1 cup flour(sieved),
1 cup wheat flour(sieved),
1 cup milk,
1/2 cup water,
1/2 cup sugar(granulated),
3-4 tbsp rice flour,
1/2 cup butter(unsalted),
A pinch of common salt, table salt.
Oil (for deep frying).

Preparation :
Blend milk and water and keep to a side.
Mix butter and sugar and whip till light and fluffy. Add salt, rice flour and wheat flour Blend well and add the milk-water mixture to it.
Knead the whole mixture to a soft dough and divide it into three balls of equal sizes. Flatten each ball into a thick chapati and cut out diamond shaped pieces off each chapati
Deep fry and fry till golden brown in color     

Karanji
  Ingredients :
1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk

Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds
  Preparation :
In a missing bowl combine the salt, flour and ghee. Mix and knead well. Gradually add water and knead to form a firm dough.
Cover with wet cloth and set aside. This process will help the  dough to become soft.
For the Stuffing.
Cook grated coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes.
Place a spoon of stuffing at the centre and fold the pancake in half.
Use a cutter to create the fluted crescent border and cut off excess dough.
Seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow them to cool.
Serve after fridging them for sometime, or in room temperature.               

Gajar ka Halwa
  Ingredients :
450 grams Sugar
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
  Preparation :
Wash and grate the carrots into fine shreds.
Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hours. Make sure that the bottom doesn't stick to the pan.
Add sugar/, mix well and cook till it dissolves fully and all the milk is absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
Mix well. Remove from heat and arrange in a serving dish.
Garnish with almonds and pistachios. Serve cold, hot or at room temperature.                 

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