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Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency. more..

Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
Remove the skin of the almonds and grind to a fine paste. more..

Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick. more..

Boil the milk in a kadai.
Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside. more..

Heat the ghee and cook the besan on medium flame till the raw smell disappears.
Make sure the colour of the besan does not change. Add the sugar and turn. more..

In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready. more..

Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes. more..

Wash and soak the gram.
Melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside. more..

Make a thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it, blending it thoroughly.
Boil milk in a deep bottomed pan. Add the condensed milk. Simmer for 1-2 minutes. more..

Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water. more..

Cream the butter and sugar in a basin with a wooden spoon.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.) more..

Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside. more..

Mix the sugar, pepper, chili powder, salt and curd together.
Add the bananas and santras and mix together for 2 minutes. more..

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. more..

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. more..

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. more..

In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, more..

Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
Mix saffron and orange color in it.roast till done. more..

Blend the ghee and masala with the maida. Using water make a soft smooth dough.
Leave under a wet cloth for 40-50 minutes. Knead again. more..

Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan.
Heat first on high for few minutes.
The on slow till done. more..

Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan.
Heat first on high for few minutes.
The on slow till done. more..

Soak the raisins in 1/2 cup water and keep aside.
Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a more..

Cut makhanas into halves and put it in a saucepan along with ghee.
Fry over a low heat for about 5 minutes.
Add milk and sugar and stir well. more..

Boil the milk till it reduces to 1/2 its quantity.
Roast the rava till light brown. Add to the milk along with maida. There should be no lumps. more..

Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.
Slowly add the flour stirring continuously so that no lumps are formed. more..

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). more..

Combine the sugar and paneer and mix well.
Place the mixture over the heat and stir constantly to avoid lumps. more..

Bring the milk to boil in a deep heavy pan.
Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter. more..

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. more..

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. more..

Wash and drain sago and add to milk.
Boil till milk thickens.
Dissolve the sugar in water and add to the milk. more..

Heat the milk and sugar stirring continuously.
Put 1 tsp ghee to prevent the milk from flowing over.
Reduce the milk to 1/2 qty. cool the milk. more..

Mix all ingredients except pistachios.
Cover and refrigerate at least 2 hours.
Stir; spoon into dessert dishes. more..

Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil. more..