Coconut Barfi

Ingredients:
1. Grinded Coconut - 1kg
2. Sugar - 750gms
3. Mawa/Khoya(dried thickened milk) - 500gms

Method:
In frying pan roast the grinded coconut. Roast till all the moisture is dried(Be careful that the cononut should not become red).
Add sugar and heat it while continuously stirring.
When the sugar liquidifies add grinded mawa and stir it continuously.
After about 15-20 min of continuous stirring check if the paste is still sticky. To test whether it is ready to set, with wet hands take some paste and try to make balls of it. If the balls do not stick in your hand the barfi is ready now.
turn the gas off and put the barfi paste in a greased square plate with high edges.
Let the barfi set properly till it gets cooled.
Cut into square pieces and serve.

Chocolate Sandesh

Ingredients:
1 kg milk
1 lemon
2 tbsp cocoa powder
10 tbsp sugar
A pinch of ilaichi powder
a few almonds cut into half for garnishing

Method:
Boil milk.Add lemon juice only after the milk boils.Stir till it curdles.Add a little more lemon juice if it does not curdle properly
Strain the paneer througha muslin cloth.Dip the chenna tied in the cloth in ice cold water for 10 mins. Hang for 15mins and drain out the liquid, if any.
Put chenna in a blender.Add cocoa powder,sugar,and cardamom powder and blend till smooth.
Remove from blender and transfer to a heavy bottomed kadhai.Cook for 3-4 mins. till the chenna turns dry and thick.
Grease tiny biscuit moulds. Put an almond half, white side down. Fill with mixtureand press well. Immediately invert on to a serving plate. Keep in the fridge till serving time.

Shahi Toast

Ingredients:
10 - Bread slices
100 gm - Sugar
115 gm - Condensed milk
115 gm - Khoya
1 cup - Milk
Ghee to fry
4 Small cardamoms
Saffron color
Rose water
15 gm - Pistachios


Method:
Remove the crust of bread slices.
Deep-fry the slices to a golden brown color.
Boil the milk and add sugar to it.
Boil them to a thick consistency and add fried bread slices to it.
Add condensed milk, cardamoms, khoya and a few drops of rose water and saffron color to it and cook on slow fire to a very thick consistency.
To serve, arrange the slices on plate and sprinkle shredded nuts .

Gajar Ka Halwa

Ingredients:
1/2 kg grated carrot
1 kg milk
1 tbsp butter
1/2 cup chini
1/2 tsp ilaichi powder
Some almonds crushed
1 pinch of safron

Method:
Take butter in a fan. Add grated carrots to it and roast it for about 5-6 mins.
Add milk to it. And let it cook with intermediate stirring. Till all the mil boils completely.
After the milk has almost dried add sugar to it. And cook till the sugar melts. Mik it well and keep stirring in between.
Gajar ka halwa is ready.
Take it out in a bowl and garnish with a pinch of safron, crushed almonds and elaichi powder.

Gulgula

Gulgula is a popular sweet dessert of Uttarakhand, made from wheat flour and sugar(jaggery can also be used)

Ingredients:
1 cup: Wheat Flour
1/4 cup : Sugar
1 teaspoon : Fennel seeds
1 teaspoon : curd
Oil or butter for frying
Water as required

Method:
Make a paste of flour by adding sugar , curd and water.Add fennel seed and mix well.Heat the oil in a pan and put a spoonful of the mixture in the oil when it has heated up properly. Deep fry in a low flame till brown.