Rava Besan Ladoo

3 cups Rava (Semolina)
1.5 cup Besan (Gram Flour)
1 + 1 tbsp Ghee (Clarified Butter)
1 cup Sugar (use more if you prefer sweeter)
2 cups Water
Sliced Almonds and cashews to garnish (optional)

Method
Take 1 tbsp ghee in a non-stick pan. Once the ghee is melted add rava to it and half roast it till it becomes faint light pinkish and starts giving out roasted smell. Don't overcook it. remove and keep aside.

Then take the remaining ghee in the same pan and add the besan to it and roast again for about 8-10 mins till the mixture becomes golden brown in color and starts giving out a faint smell.

Along with this, keep another pan to make the sugar syrup with all the sugar and water. Keep stirring the sugar syrup and check the consistency till it comes to single-wired texture (take a little sugar syrup between your fingers and check to see that the syrup forms a single strand as you pull your fingers apart).

Take the rava-besan mixture in a plate and allow it to cool. Once the sugar syrup is done and it is warm,  add  the rava mixture till it becomes like a thick paste. Cover and set aside (about 2 hours) to let the mixture harden a little as the flours soak in the sugar syrup.

You can see that the mixture when cooled enough, it becomes a bit thicker than before; Make laddus out of it and garnish them with sliced almonds and cashews if you like. These can be stored in an air-tight container for about 10-12 days at room temperature, and more if refrigerated.

Kesar Badam Phirni

Basmati Rice/Sona Masoori Rice – 4tbsp
Milk – 1 Gallon
Almond(Badam) – ½ cup
Saffron – a pinch (soaked in warm milk for 30mins)
Sugar – 1 cup
Cardamom Powder – ½ tsp
Silvered Almonds – 1 tbsp(for garnishing)

Wash and soak rice for about an hour.Soak Badam for about 6 hours,peel the skin and blend it into a smooth paste along with the rice.Boil milk,add sugar & cardamom powder,continue boiling until it reduces to 3/4th quantity.Stir well in between.Add the paste and saffron(already soaked in milk).Allow it to boil until it thickens completely(custard like consistency).Pour into individual cups,garnish with silvered almonds and refrigerate for about 6 hours.Serve chilled.

Eggless Mango Pudding

Ingredients
Ripe mango pulp-1 cup
Milk-1/2 litre +1/4 cup
Sugar-1/4 cup
Cornflour-3 tbsp
Gelatin-4 tsp

Method
Boil milk with sugar
Dissolve the cornflour in 1/4 cup milk
Simmer and add to the boiling milk
Stir till it thickens
Soak gelatin in hot water for 5 min
Dissolve it in double boiler completely
Add to the thickened milk and stir for 5 min
Remove and allow to cool
Now add the blended mango pulp to the cooled mixture and mix well
Pour in a pudding mould
Refrigerate for min 2-3 hours/till it sets
Loosen the sides with a blunt knife
Take a bowl/plate,place on the mould and invert it
Shake the bowl a little so that the pudding settles on the plate
Remove the mould and serve with cut mango pieces 

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