1) Heat the milk till it reduces by half. Keep it aside for an hour, till it is cold.

2) Sift the flour and baking powder together. Add yoghurt and make a batter of pouring consistency. Add saffron and cardamom powder.

3) Allow the batter to ferment for half an hour.

4) Pour ghee into a pan. Add spoonfuls of the batter in the hot ghee, in a pancake like shape. Lightly fry these pancakes till they are golden brown. Remove and dip them in the sugar syrup for about two minutes.

5) To prepare sugar syrup: Dissolve sugar in water, and boil it on high flame. Add a few drops of yellow colour essence in the syrup. Garnish malpuas with cut pistachios and ground cardamoms.

1) In mawa, add chopped almonds, pistachios, cardamom powder, castor sugar and saffron. Mix well. Roast it lightly in a pan, on low flame. This is the filling for the gujiya.

2) Make soft dough out of 1 kg maida and 100 gm ghee.

3) Divide the dough into balls and roll each ball into a small chappati, about 4 inches in diameter.

4) Fill a tbsp. of the mixture in this chappati.

5) Moisten the edges of the chappati and fold one side onto the other.

6) Fry in ghee till it is golden brown in colour.

7) Make sugar syrup out of the 1½ kg sugar and water. Pour over the gujiyas.

8) Cover with silver foil

1) Mix all the ingredients into a thick batter with a little water.

2) The consistency should be that of cake batter.

3) Leave covered for two hours till the sugar dissolves and makes the batter softer.

4) Make small, oval-shaped balls and fry in medium-hot oil till red.

5) Take out on blotting paper to remove excess oil. Serve it with yoghurt.

1) Soak sugar in 1/2 litre of water. Keep aside.

2) Wash all the dry ingredients, except cardamom.

3) Soak in 2 cups of water. Keep aside. Allow all soaked items to stand for at least 2 hours.

4) Grind all soaked ingredients to a very fine paste. Use a stone grinder if possible.

5) When the paste is very fine, mix the remaining water.

6) Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.

7) Put the paste in this strainer and press with the back of the palms, collecting the liquid into the vessel.

8) Add the remaining water, a little at a time, to get more liquid.

9) Pour back some of the extract and press once again.

10) Repeat this process till the residue becomes dry and Husk.

11) Add milk, sugar, cardamom powder and rosewater to the extracted liquid.

12) Boil the milk, and then chill for two hours.

1) Peel and wash all the vegetables.

2) For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.

3) Dip the vegetables in the batter and deep fry on medium flame until light golden.

1) Cook chana dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry.

2) Add jaggery and cook further, till both blend together. Mash into a soft paste. Add cardamom powder, saffron and freshly grated nutmeg powder.

3) For the dough, maida, oil, water, turmeric powder and Oil. Knead into soft, sticky dough.

4) Divide into 20 equal portions. Grease your palms, take one portion of dough and flatten it into a disc shape. Place a ball of chana jaggery paste in the centre and fold the disc from all sides to cover the paste completely.

5) On a well-floured board, gently roll out each poli into a round disc. This can get tricky since the paste often oozes out. Dust the poli with a little flour, if that happens.

6) Roast the polis on a hot, dry girdle. Smear ghee on both sides.