Preparation:
Take 2 cups of besan........fry it in a pan with 2 spoons of ghee, till you get fried besan smell
+1 cup of powdered sugar
+4 spoons of ghee
+1/2 dry fruits
+1/2 cup dry grated coconut
+1/2 spoon of cardamom powder.......mix all the ingredients and make balls
Besan ladoo is ready.

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DIL JANI (Rajastani Sweet)

Preparation:
Take 1 cup of Kabul channa atta or besan
+water...............make a batter (drip consistency)
Meanwhile dissolve 2 cups of sugar in 1 cup of water and keep it aside

Method:
Heat oil in a pan
Make small bondis (small balls as big as a  green pea) out of the channa batter
Deep Fry  the bondis in oil until light brown and immdetialey put the bondis into sugar syrup
Let the bondis soak in sugar syrup for 30 minutes
Remove it from the syrup into a plate and garnish with grated badam

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GARLIC KHEER (Kashmiri sweet)

Preparation:
Use large garlic only
Peel the skin of  10-12 pods of garlic and put it into water for 2 hours
Put this garlic pods into  hot boiling water and change the water 3 times. This is done to remove the strong taste of garlic

Method:
Heat 2 cups of milk
+1/2 spoon of Elaichi powder..............stir well, but do not let it boil
+4 spoons of sugar
+2 spoons of rose water
+boiled garlic pods

Serve it hot or cold

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SEMEYA KHEER

Preparation:
Heat 4 spoons of ghee in a pan
+1 packet of semeya and fry it till light brown
+ 3 cups of milk...........stir well
+1/4 cardamom powder
+4 large spoons of sugar
+ 2-3 spoons of grated meva/cova.........stir well
+dry fruits

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CARROT KHEER

Preparation:
Heat 1/2 liter of milk
+3 cups of grated carrot..............bring it to a boil until carrot softens (low flame)
+1 cup of powdered sugar
+small tin of condensed milk (200 gms)
+1/2 spoon of elaichi powder.................give it a boil

Garnish with dry fruits

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