Sindhi Mithayi KHORAK

Ingredients
Whole wheat flour 500 gms
Sugar 500 gms
Desi ghee 500 gms
Suji / Semolina 1/2 Cup (Optional)
Water or milk 1 cup
Poppy seeds 1/4 cup
Gond 1/2 cup
Dryfruits as needed
Cardamon 8-10 (Crushed)

Method
Heat up the ghee. Once the ghee is hot enough add gond and fry on low flame till pop up properly. Take out in a Bowl and keep aside.
In the same ghee add Flour and roast properly till changes the colour and aroma comes out. Add suji/semolina and cook well.
In-between add water or milk in sugar and mix well. Keep aside so that sugar dissolves.
When flour mixture start leaving ghee and roast properly then Add 2 tblspn crushed raw gond and cook well till gond pop up well.
Add dryfruits and fried crushed gond and mix well. Cook for 2 Minutes.
Add sugar mixture and stir continuesly and cook. Cook for 2 more minutes you will see mixture starts leaving pan. Your Kharab mixture is ready. Switch off the flame and pour the hot mixture into thali or flat tray. Smooth the top using spatula or bowl. Sprinkle some poppy seeds and dryfruits. Make cuts using knife and let it set for 4-5 Hrs or more.

Angoori Rasmalayi

Ingredients
For rasgulla
Half Kg Milk
1 tsp Vinegar mixed with 1/4 cup water
Water 2 glass
Sugar 1/4 cup

For RasMalayi
Half Kg Milk
Sugar half cup
Kesar few strings
Pistachios as needed

Method
1. Boil half Kg Milk. Once comes to a boil slow the flame.
2. Add vinegar water little by little and mix well till milk starts curdling.
3. Sieve the Curdled milk through a muslin cloth and wash the chhena with one glass water so that sour flavor of vinegar goes off.
4. Collect the chhena with muslin cloth from all the side and squeeze well so that all the moisture and water drain out. Or tie on a tap for 30 minutes.
5. Now take out the chhena in a plate and knead well with ur palms till smooth.
6. Make small balls from the chhena.
7. In a pressure Cooker heat up 2 glass water and 1/4 cup sugar and let it boil.
8. When it comes to boil add chhena balls and close the cooker lid.
9. Cook for 1 whistle on hight flame and on medium flame for 8-10 minutes.
10. After 10 minutes ur Rasgullas will be ready.
11. Squeeze out from chasni and add in RasMalayi milk.

For RasMalayi
1. In sauce Pan Add milk and let it cook till reduces in quantity.
2. Add half cup sugar and kesar Infused Milk and cook till reduces in half.
3. Add Rasgullas and cook for 3-4 minutes.
4. Add Pistachios and mix well.
5. Your tasty RasMalayi is ready. Serve Chilled.

Matar Ki Barfi

Ingredients
Fresh Green Peas 2 cups
Milk Powder 1/2 Cup
Dessicated Coconut 1/2 Cup
Ghee 1 tblspn
Cardamon powder 1/2 tsp
Dry fruits as needed

For Sugar syrup
Sugar 3/4 Cup
Water 1/4 Cup

Method
1. Put green peas in boiling water and boil it for 2 Minutes.
2. Drain the Excess water and Grind into a paste.
3. In a wok or kadhahi heat up ghee.
4. Add Peas Paste and Roast it till all the moisture absorbs and raw smell of peas goes off.
5. Take out the peas mixture in a plate.
6. In the same pan add sugar and water and make one string sugar syrup.
7. Add Peas mixture to syrup and mix well to avoid lumps.
8. Add Milk Powder and khoya and cook well till mixture start thickens.
9. Add cardamon powder and dessicated Coconut and mix well.
10. Cook for 2 Minutes and switch off the flame.
11. Grease and thali with ghee or oil pour the ready mixture and flat using hands or spatula.
12. Sprinkle Coconut power and dry fruits and press to stick the well.
13. Let it set for an hour. Cut into desired shape.

Moong Daal Halwa

Ingredients
1 cup Dhuli Moong Daal
1 Cup Sugar
3/4  Cup Desi Ghee
1 cup Khoya/Mawa
Dryfruits as needed
Cardamom powder 1 tsp

Method
1. Soak daal for 2-3 hrs.
2. Drain the excess water and wash thoroughly.
3. Grind into a smooth paste.
4. In a kadhahi heat 1/2 cup ghee.
5. Add daal paste and saute on low flame for 20-25 minutes till daal changes the colour and raw smell goes off.
6. In between in another pan take sugar and half cup water and make 1 string sugar syrup. And keep aside.
7. When daal roast properly then add sugar syrup and mix well. Cook for 5-10 minutes till daal soakes all the water and start leaving sides.
8. Now add khoya/ Mawa roast for another 5-10 minutes.
9. Add rest of the ghee roast for 5 more minutes. You will see halwa turning into beautiful brown colour ur halwa is ready.
10. Add cardamom powder and dry fruits mix well cook for another 2 minutes and switch off the flame.