Step-by-Step Instructions

1. 1.Prepare Boondi Maker (Method 1)

   Take an aluminum foil container and make small holes using a toothpick. This will serve as a makeshift boondi jhara.

2. 2.Prepare Boondi Maker (Method 2)

   Take a boondi jhara and mask it with aluminum foil. Then, make small holes using a toothpick through the foil.

3. 3.Prepare Motichoor Ladoo Batter

   In a bowl, combine 1 cup besan, 1/8 tsp kesar food color, and 1/2 cup water. Mix well to ensure no lumps. Gradually add another 1/4 cup of water while mixing until the batter is smooth and of pouring consistency.

4. 4.Fry Boondi (Method 1)

   Heat oil in a pan. Pour a ladle of batter into the prepared aluminum foil container (Method 1) and gently tap it over the hot oil. Fry the boondi for 30-60 seconds until lightly golden. Remove and keep aside on a paper towel to drain excess oil.

5. 5.Fry Boondi (Method 2)

   Pour a ladle of batter into the prepared boondi jhara (Method 2) and gently tap it over the hot oil. Fry the boondi for 30-60 seconds until lightly golden. Remove and keep aside on a paper towel to drain excess oil.

6. 6.Prepare Sugar Syrup for Motichoor Ladoo

   In a separate pan, combine 1 cup sugar and 1/2 cup water. Stir well and bring to a boil for 2-3 minutes. Add 1/2 tsp cardamom powder, 1/8 tsp kesar food color, and 1/2 tsp lemon juice. Mix well.

7. 7.Combine Boondi with Syrup and Nuts

   Add the fried boondi to the sugar syrup. Cook on low flame for 4-5 minutes, stirring occasionally, until the boondi absorbs the sugar syrup. Add 1.5 tbsp chopped cashew nuts and 1/2 tbsp chopped pistachio. Mix well, then turn off the flame. Cover and let it rest for 3-4 minutes.

8. 8.Form Motichoor Ladoos

   Transfer the boondi mixture to a bowl. Grease your hands with ghee. While the mixture is still warm, take small portions and press gently to form round ladoos.

9. 9.Soak Urad Dal for Jangri

   Take 1 cup urad dal, wash it thoroughly, and then soak it in water for 1 hour.

10. 10.Prepare Sugar Syrup for Jangri

    In a pan, combine 400 gms sugar and 200 ml water. Stir on high flame until sugar dissolves and bring it to a boil. Add 1 tsp lemon juice to prevent crystallization. Continue boiling until it reaches a one-string consistency. Add saffron strands and mix well. The sugar syrup is ready.

11. 11.Prepare Jangri Batter

    After 1 hour, drain the water from the urad dal. Transfer the soaked urad dal to a blender and blend until smooth, adding a little water to achieve a tight consistency. Transfer the batter to a bowl. Add 1/4 tsp kesari powder (food color) and mix well. Optionally, add 1 tbsp corn flour and mix well.

12. 12.Pipe and Fry Jangri

    Fill a piping bag (or zip lock pouch) with the jangri batter. Heat oil or ghee on medium flame. Simmer the flame and pipe the batter into the hot oil in a circular motion with overlapping coils. Turn over when the bottom side is crisp. Fry until crisp and golden.

13. 13.Soak Jangri in Syrup

    Drop the fried jangri into the warm sugar syrup. Let it soak for 2 minutes.

14. 14.Dry Roast Besan for Mysore Pak

    In a pan, dry roast 1 cup besan on low flame for 1 minute.

15. 15.Prepare Besan-Oil Mixture

    Transfer the roasted besan to a bowl. Add 1 cup oil and mix well until smooth.

16. 16.Prepare Sugar Syrup for Mysore Pak

    In a pan, combine 1.5 cups sugar and 1 cup water. Mix well and allow it to boil until the sugar dissolves.

17. 17.Combine and Cook Mysore Pak Mixture

    Add the besan-oil mixture to the boiling sugar syrup. Keep stirring continuously. The mixture will start to thicken and leave the pan. Gradually add 1/4 cup ghee, mixing well after each addition, until the mixture leaves the pan completely.

18. 18.Set and Cut Mysore Pak

    Line a pan with butter paper and grease it with ghee. Transfer the Mysore Pak mixture to the prepared pan. Spread it evenly and flatten the top. Allow it to set completely. Once set, unmold and cut into desired shapes.

19. 19.Reduce Milk for Milk Peda

    In a pan, pour 3/4 liter (3 cups) milk. Bring it to a boil on medium to high flame, stirring continuously. Scrape the sides and bottom of the pan. Continue stirring until the milk reduces to half, which takes about 20-25 minutes. Keep stirring on low flame until the milk starts to thicken and forms a solid mass that leaves the sides of the pan.

20. 20.Prepare Milk Peda

    Add 3 tbsp sugar to the thickened milk solids (khoya) and mix well until the sugar dissolves and there are no lumps. The khoya is ready. Transfer the khoya to a wooden board and set aside for 5 minutes to cool slightly. Grease your hands with ghee. Take a small ball-sized portion of khoya, flatten it, and place a chopped almond or pistachio in the center. Press with a peda maker to form the desired shape. Repeat for all pedas. Garnish with almonds, pistachios, and saffron strands.

21. 21.Curdle Milk for Rasgulla

    In a pan, pour 1 liter milk and bring it to a boil. Add 2 tbsp lemon juice to the boiling milk. Stir well until the milk curdles completely.

22. 22.Drain and Knead Chena

    Place a muslin cloth over a strainer and drain the curdled milk (chena). Rinse the chena with cold water to remove any acidic flavor. Squeeze out excess water from the chena. Hang the chena for 2 hours to remove all excess water. After 2 hours, crumble the chena and knead it on a wooden board for 10 minutes until smooth. Add 2 tbsp all purpose flour (maida) and combine well. Knead to form a soft dough.

23. 23.Prepare Rasgulla Balls

    Prepare small balls from the chena dough.

24. 24.Prepare Sugar Syrup for Rasgulla

    In a pan, combine 1 cup sugar, 4 cups water, and 2 cardamoms. Stir to dissolve sugar and bring it to a boil.

25. 25.Cook Rasgulla

    Gently drop the prepared chena balls into the boiling sugar syrup. Cover and cook on medium flame for 10 minutes. The chena balls will double in size. Transfer the cooked rasgullas to a mud pot (or any serving bowl). Soak for 4 hours.

26. 26.Garnish Rasgulla

    Garnish the rasgullas with saffron strands.

27. 27.Prepare Sugar Syrup for Gulab Jamun

    In a pan, combine 1 cup sugar, 3 green cardamoms, and 1.5 cups water. Stir well and bring to a boil. Add 2 drops of lime juice to prevent crystallization. Stir for 8-10 minutes until the syrup turns sticky. Keep it aside.

28. 28.Prepare Gulab Jamun Dough

    In a bowl, combine 1/2 cup milk powder, 1 tbsp all purpose flour (maida), and 1/8 tsp baking soda. Mix well. Add 1 tbsp ghee and mix evenly. Add 2 tbsp milk and mix lightly, do not knead. Grease your hand with oil and form a soft dough. Make small balls from the dough.

29. 29.Deep Fry Gulab Jamun

    Heat oil or ghee in a pan for deep frying. Gently drop the prepared gulab jamun balls into the hot oil. Stir gently and fry evenly until golden brown.

30. 30.Soak Gulab Jamun

    Heat the sugar syrup for 3-4 minutes. Add the fried gulab jamun balls to the warm sugar syrup. Set aside for 2 hours. After 2 hours, the gulab jamuns will have soaked up the syrup and are ready.

31. 31.Prepare Karanji Dough

    In a bowl, combine 1 cup all purpose flour (maida), 1 tbsp melted ghee, and a pinch of salt. Mix lightly. Gradually add 1/4 cup milk and knead to form a soft dough. Cover with a moist towel and let it rest for 20 minutes.

32. 32.Prepare Karanji Stuffing

    In a pan, heat 1 tsp ghee. Add 1/4 cup desiccated coconut and roast until it turns golden brown. Transfer to a plate and keep aside. In the same pan, add 1/2 tbsp sesame seeds and roast until they pop. Transfer to the plate with coconut. In a blender, combine 5 cashew nuts, 5 almonds, and 5 raisins. Blend coarse. Add the blended nuts to the coconut and sesame mixture. Add 1 pinch nutmeg powder and 1.5 tbsp powdered sugar. Mix well. The stuffing is ready.

33. 33.Roll and Fill Karanji

    Sprinkle some flour on a wooden board. Take the rested dough and roll it out evenly. Use a small bowl or cutter to cut out circles from the rolled dough. Take one circle, place 1 tbsp of stuffing in the center. Apply milk over the edges. Fold the circle in half and seal the edges firmly. Pinch the pressed edges to create a decorative pattern. Repeat for all Karanjis.

34. 34.Deep Fry Karanji

    Heat oil in a pan for deep frying. Gently drop the prepared Karanjis into the hot oil. Fry until crisp and golden brown. Remove and place on a paper towel to drain excess oil.

35. 35.Prepare Coconut Burfi Mixture

    Grease a tray with butter paper and ghee, then keep it aside. In a pan, heat 1 tsp ghee. Add 3 cups fresh grated coconut and cook on low flame for 2 minutes. Add 2 cups sugar and mix well. Cook on medium flame until sugar dissolves and combines with the coconut. Continue cooking for 7-8 minutes until the mixture separates from the pan and holds its shape. Add 1/4 tsp cardamom powder and mix well.

36. 36.Set and Cut Coconut Burfi

    Transfer the coconut mixture to the prepared tray. Spread it out evenly. Garnish with broken cashew nuts and chopped pistachio. Allow it to cool for 10 minutes. Refrigerate for 2 hours. Once set, unmold and cut into desired shapes.

37. 37.Grind Cashew Nuts for Kaju Katli

    In a blender, add 1 cup Kaju (cashew nuts). Grind to a fine powder, ensuring it's not oily.

38. 38.Prepare Sugar Syrup for Kaju Katli

    In a pan, combine 1/2 cup sugar and 1/4 cup water. Stir well and allow it to boil. Add 1/4 tsp cardamom powder and mix well.

39. 39.Combine and Cook Kaju Katli Mixture

    Add the ground cashew nuts powder to the sugar syrup on low flame. Keep stirring continuously for 9-10 minutes until the mixture starts leaving the pan.

40. 40.Roll and Cut Kaju Katli

    Grease a tray with 1 tbsp ghee and spread it evenly. Transfer the cashew mixture to the tray. Knead with a spoon while the mixture is still hot. Grease a parchment paper and rolling pin with ghee. Knead the mixture with your hand (it should be hot). Gently roll the dough from all sides to an even thickness. Cut into desired shapes (diamonds).

41. 41.Prepare Kalakand Mixture

    Grease a tray with butter paper and ghee, then keep it aside. In a pan, combine 300 gms grated paneer (cottage cheese), 400 gms condensed milk, and 2 tbsp milk powder. Combine well. Cook on low flame, stirring continuously. The mixture will start to thicken. Add 3/4 tsp cardamom powder and mix well. Continue stirring until the mixture thickens and separates from the pan, holding its shape.

42. 42.Set and Cut Kalakand

    Transfer the Kalakand mixture to the prepared tray. Spread it out evenly. Garnish with broken cashew nuts and chopped pistachio. Allow it to cool. Refrigerate for 2 hours. Once set, unmold and cut into desired shapes. Garnish with rose petals.