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Something that can be made last minute makes about 12

Khoya, crumbled 1 cup (125 gms)
Arrowroot ¼ cup (25 gms)
Milk ½ cup (120 ml, approx
Elaichi (cardamom) powdered ¼ tsp.
Kali mirch (black pepper powder) ¼ tsp.
Ghee (clarified butter) for pan frying
Sugar 1 cup (240 gms)
Water ½ cup (120 ml)
Almonds, blanched and shredded, for garnishing

1. Blend khoya and arrowroot together; add elaichi and kali mirch.
2. Mix in milk, little at a time, enough to form a thick batter of dropping consistency.
3. In a broad pan, dissolve sugar over low flame in the water, stirring continuously but not letting it come to a boil.
4. Once dissolve, increase flame and let the syrup cook till a drop on the thumb pressed with a finger and pulled apart forms a ‘thread’. If not, dilute and cook some more. Keep warm.
5. Heat thick layer of ghee, drop equivalent to a tablespoon of the batter into it, lower flame and cook till light brown on both sides. Lift out of the pan and drop into the sugar syrup.
6. Repeat step 5 till all the batter is used up. Lift out the maalpuas from the sugar syrup and transfer to serving dish. Serve hot garnished with almonds.

Milk, full cream 5 cups (1 kg)
Samwat / parsai ke chawal, washed ¼ cup (50 gms)
Sugar ½ cup (120 gms)
Kishmish (raisins) 10-12
Choti elaichi (green cardamoms) 4
Almonds, blanched and shredded 10-12

1. Put rice and milk in a deep pan and bring to a boil.
2. Simmer over low flame, stirring occasionally till the rice is cooked and milk has thickened. Takes about 25 minutes. Actually cooking time depends on how thick you want the kheer, so cook accordingly.
3. When cooked, add sugar, kishmish and elaichi. Stir till sugar is dissolved and 10-15 minutes after that.
4. Transfer on to a serving dish, garnish with the almonds. Serve hot or chilled.

MAKHAANE KI KHEER

Milk, full cream 5 cups (1 kg)
Ghee (clarified butter) 2 tbsp. (30 gms)
Madhaanas (lotus seeds) 1 cup (50 gms)
Sugar ½ cup (120 gms)
Choti elaichi (green cardamoms) 4
Almonds, blanched and shredded 10-12

1. Heat ghee and over low flame, sauté the makhaanas. When cooled, pound them coarsely.
2. Put makhaanas and milk in a deep pan, bring to a boil. Simmer over low flame, stirring occasionally till makhaanas get cooked and the milk thickens (about 25 minutes). Actually cooking time depends on how thick you want the kheer, so cook accordingly.
3. When cooked, add sugar and elaichi. Stir till the sugar is dissolved and then simmer for 10-15 minutes after that.
4. Transfer to a serving dish, garnish with almonds. Serve hot or chilled.

Magaz (dried, peeled melon seeds) ½ cup (50 gms)
Ghee (clarified butter) 1 tbsp. (15 gms)
Khoya ¾ cup (150 gms)
Sugar ½ cup (120 gms)
Water ½ cup (120 gms)

1. Dry roast magaz, till they get a hint of colour. Keep aside to cool.
2. Add ghee and sauté khoya in same pan till khoya is smooth and slightly fried. Remove from flame, mix in magaz and keep aside.
3. In another pan, put sugar and water together and dissolve sugar over low flame.
4. Once the sugar dissolves, bring to a boil and let syrup cook till thick. A drop put in a cup of cold water should set at once, into a firm but not hard heap (softball).
5. Remove pan from flame and mix syrup immediately into the khoya mixture, stirring vigorously to blend well. Transfer to a greased plate, pat to level and leave to cool.
6. When cool and set, cut into pieces, using a sharp knife. Arrange on to a serving dish and serve.

Singhare ka atta (waterchestnut flour) ½ cup (60 gms)
Ghee (clarified butter) 2 tbsp. (30 gms)
Khoya ½ cup (100 gms)
Sugar ½ cup (120 gms)
Water ½ cup (120 gms)
Choti elaichi (green cardamoms, powdered ¼ tsp

1. Stir-fry the atta in ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
2. Transfer immediately to another vessel and stir-fry the khoya in this vessel till it becomes of uniform consistency and looks a bit fried mix the atta and elaichi and leave to coo.
3. Dissolve sugar into the water over low flame, when dissolved, increase flame and bring to a boil, letting the syrup cook till thick, a drop of it dropped into a cup of cold water, sets at once, into a firm, but not hard, heap (soft ball).
4. Remove pan from flame and mix immediately into the cooled khoya mixture, stirring vigorously and quickly, to blend well.
5. Transfer onto the greased plate, pat to level and leave to cool.
6. When cool and set, cut into pieces, using a sharp knife. Arrange on a serving dish and serve.

Kaaju (cashewnuts) 250 gms
Sugar 250 gms (1 cup)
Milk 240 gms (1 cup)
Vark (silver leaves) for decoration,optional

1. Blend together the kaaju and milk very finely, in a blender.
2. Put the paste in a kadhai, add sugar and cook over low flame, stirring till the sugar dissolves then bring to a boil.
3. Continue stirring over medium flame, till mixture collects together and becomes dough-like.
4. Remove from flame and when cool enough the handle, roll on to a greased surface. with a greased rolling pin to ¼ cm/1/8 inch thickness.
5. Cover with a vark and when cooled, cut into diamond shaped pieces and transfer onto a serving dish.

SINGHARE KA HALWA

Singhare ka atta (waterchestnut) 1 cup (120 gms)
Sugar 1 cup (240 gms)
Water 4 ½ cups (1 kg)
Ghee (clarified butter) 6 tbsp. (90 gms)
Choti elaichi (green cardamoms), powdered ½ tsp
Almonds, blanched and shredded

1. Melt ghee; add atta and stir-fry over medium flame, taking care to avoid scorching.
2. At the same time, place water and sugar in another pan and dissolve sugar over medium flame. Keep on simmer, until further use.
3. When the atta mixture has been fried enough (the base of the pan gets a bit of a glossy look and the atta does not stick together as much), add the sugar solution and elaichi powder, bring to a boil, then simmer till the liquid is absorbed.
4. At this stage, you can stir occasionally. A thin line of melted ghee will form around the edges when it look enough, takes about 5-7 minutes.
5. Serve hot, garnished with almonds.

Sabut dhania (coriander seeds) 3 cups (250 gms)
Ghee (clarified utter) ½ cup (120 gms)
Boora ½ cup (120 gms)
Chironji (sunflower seeds) ¼ cup
Desiccated coconut ¼ cup

1. Grind the dhania and pass through a fine sieve.
2. Heat ghee, add dhania and sauté till slightly darkened and sort of clumps together when pressed. Remove from flame and keep aside to cool.
3. When the dhania is cooled mix-in boora thoroughly and then add chironji, almonds and coconut.