First Step:

Ingredients:

Flour or Maida 1/2  cup

Suji or semai  1/4 cup

Milk  1 cup

Condensed milk  5 tbsp

Sugar   2 tbsp:

Mouri or fennel seeds   1 tsp

Second Step:

Method:

First throw in some golden raisins in the batter and mix. Let the batter sit for 2-3 hours heat Oil Give the batter a good mix and pour a little less than 1/4 cup of batter in the hot oil to form a circular disc. When the edges turn golden brown, flip and fry till both sides are golden.

Then for Remove with a slotted spoon. Either dunk in sugar syrup or brush both sides generously with the syrup. Note: If you intend to dunk in sugar syrup till malpuas are soaked with the syrup, lessen the sweetness in the batter.

And now I prefer a quick brush with sugar syrup or a quick dunk in the syrup(this is easier). That makes it not very soft but sweet and lightly crisp.

Then  Garnish with slivers of almonds and serve hot. They stay  for a couple of days when refrigerated but remember to warm before serving. Deep frying in a Kadhai.

Any decorated plate or bowl. Serve this dish.

First Step:

Ingredients:

Rice flour  1 cup

Egg 1 pieces

Sugar  1/4  cup

Water  1/2 cup

Oil  for fry
Milk  1  tablespoon

Second Step:

Method:

First take rice powder mix salt, sugar and add warm water and keep wet for 1 hour. Bit the egg in a bowl and mix it with the mixture of rice powder.

Then take a design of fuljhuri pitha it can easily found in market. Then take a fry pan and put it oil and make it warm and keep the design of fuljhuri in oil for 4 minute then put the design in the mixture and speared that more than half then put in to hot oil and fry the will speared  from the design it self then fry it till brownie and remove from the oil.

Finally serve this fuljhuri pitha any decorated plate or bowl.

First Step:

Ingredients:

Moog daal flour  1 cup

Rice flour   1 cup

Salt    1 teaspoon

Sugar  1 tbsp

Hot water   2 cups

Oil   for fry

   

For syrup:

Sugar   2 cups

Water   1 cup

Cinnamon   1 piece

Cardamom  2 pieces
Milk   1 tablespoon

Second Step:

Method:

First mix all the dry ingredients together for the pitha.

Then place about 1½ cup of hot water in a pot and add the dry ingredients. Combine with the water and add the remaining hot water one spoon at a time until it begins to form a dough.

Now take the dough and place it in a bowl or rolling mat and knead the dough well. Be careful, the dough will be hot so don’t burn your hands. Let it cool down until you can handle it, which happens pretty fast so don’t walk away.

And now once the dough is ready, coat the rolling surface with a little oil to prevent it from getting stuck.

Then roll the dough to about a ¼ inch to 1/3 inch thickness and cut into shapes. You may use cookie cutters to cut them and make designs on them using anything you fancy from knives to tooth picks to fondant tools. Ensure the design is deep enough as they will help absorb the syrup and make the inside of the pitha moist.

And now heat enough oil to deep fry the pithas.

When oil is heating, make syrup by combining all the syrup ingredients in a saucepan and heat until sugar melts and the desired consistency is achieved.

Now fry the decorated pieces until golden color and remove them from the oil. Ensure that all the oil has been drained from the pieces and place them directly in the hot syrup.

Then at the same time make your syrup to a little thicker consistency than simple syrup but not too thick. Once the desired consistency is achieved, reduce the heat to a low setting to keep the syrup hot. There should be enough syrup to submerge all of the pitha pieces. Keep the pieces in the syrup until the pitha are moist inside to your  liking.

Finally serve this Moog Pakon pitha any decorated plate or bowl.

First Step:

Ingredients:

1: Flour(plain)                      : 1/2 kg

2: Sugar                               : 1/2 kg

3: Coconut milk                   : 250 gram

4: Ghee                               : 3 tbsp

5: Cardamoms pods           : 3 pieces

6: Salt                                 : 1/4 tsp

7: Oil                                   : for deep fry

Second Step:

Method:

First boil plain flour in coconut milk and salt.

Then remove from heat and let it cool down.

Now make sugar syrup to use cardamom and 1.25 liter water and let it keep aside. Because we need lukewarm water.

And mix egg and ghee with the dough and knead well.

Now make your desirable shape. you can use dice to make shape. It will make about 30 pitha.

Then heat oil when oil is ready, fry the pitha till it becomes golden brown.

Soak straight into syrup and soak it over night in refrigerator.

Finally serve this Pakon Pitha any time.

First Step:

Ingredients:

For the Batter:

Flour(refined)   1 cup

Suji   1/2  cup

Rice flour  1/4 cup

Milk  1 ½  cups

Oil   for fry

For the Filling:

Coconut/Khoya  2 cups

Sugar,date,jaggery  2 tbsp

Green cardamoms   4-5

Second Step:

Method:

For the filling:

First in a wok mix grated coconut or khoya with sugar or jiggery and place it over low flame. If making with khoya, add little milk.

Now add cardamom in it.

Then keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.


For the Patishapta:

Now take flour, suji and rice flour in a bowl.

And add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.

Then heat the non stick pan. Put  a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.

Now put the filling lengthwise at the center of it and roll it. Wait till the color is light brown.


finally serve this Patishapta any decorated plate or bowl.

First Step:

Ingredients:

Milk   11/4  cups

Orange cake mix  1 package

Orange extract  2 tsp

Frozen whipped topping  1 package

Sour cream  16 ounce

Sugar   2 cups

Second Step:

Method:

First preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.

Now prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.

Then to Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.

Spread frosting between layers, on sides and over top of cake.

Finally serve this cake any decorated plate or bowl.

First Step:

Ingredients:

Flour   1 ¼  cups

Baking powder   1 ½  tsp

Salt  1/4  tsp

Sugar  1 cup

Eggs  5 pieces

Butter  6 tbsp

Water  2 tbsp

Vanilla extract 2 tsp

Strawberry Filling:

Fresh strawberries  2 lbs(washed,dried)

Sugar  4-6 tbsp

Kirsch   2 tbsp

Salt  1 teaspoon

Whipped Cream:

Cream cheese  8 ounces

Sugar   1/2  cup

Vanilla extract   1 tsp

Salt  1/8 tbsp

Heavy cream  2 cups

Second Step:

Method:

FOR THE CAKE:

First adjust oven rack to lower-middle position and heat oven to 325 degrees.

Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch spring form pan and line with parchment paper.

Then whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.

Whisk in 2 whole eggs and 3 yolks butter, water, and vanilla; whisk until smooth.

And in clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.

Now with machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

And then stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.

Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.

Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.

Invert cake again; cool completely, about 2 hours.

FOR THE STRAWBERRY FILLING:

Now halve 24 of best-looking berries and reserve.

Then quarter remaining berries; toss with 4 to 6 tablespoons sugar in medium bowl and let sit 1 hour, stirring occasionally.

And strain juices from berries and reserve (you should have about 1/2 cup).

In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).

Now in small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.

Then pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.

And now set aside until cake is cooled.

FOR THE WHIPPED CREAM:

When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.

Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

Then reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed.

TO ASSEMBLE THE CAKE:

Then using large serrated knife, slice cake into three even layers.

Now place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

And now pour 1/2 of pureed berry mixture in center, then spread to cover any exposed cake.

Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.

Then place middle cake layer on top and press down gently

Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.

Finally spread remaining whipped cream over top; decorate with remaining cut strawberries.

Serve, for up to 4 hours.