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Clarified butter - 1 tbsDesiccated Coconut – 2 CupMilk - 1 CupSugar – 1 Cup
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Green Gram Lentil – 1 CupClarified Butter – 1 CupSemolina – 1 TbsGram Flour (Besan) – 1 TbsSugar – 1 CupWater – 1 CupCardamom Powder – ½ TsSaffron Water – 1 TbsDry Fruits – Few
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All-Purpose Flour – 1 CupCorn Flour – 3 TbspCurd – ½ CupClarified Butter – 1 TbspFood Colour – As RequiredWater – 1 ¾ CupsBaking Powder – ¼ TspSugar – 2 CupsCardamom – 2 Nos.Lemon Juice – 1 Tbsp
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All-Purpose Flour – 1 ½ CupsBaking Powder – ½ TspCurd – 2 TbspClarified Butter – 4 TbspSugar – ½ TspMilk – 5 TbspSugar – 1 CupWater – ½ CupYellow Food Colour – 3 Drops (Optional)Cardamom – 2 Nos.Lemon Juice – 1 Tbsp
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Vermicelli – 2 cupsFull Cream Milk – 1½ litreWater - ¼ LitreClarified Butter - 3 TablespoonsSugar - 6 TablespoonsCondensed Milk - 4 tablespoonsCardamom Powder - 1 TeaspoonSalt - a PinchRaisins - 2 TablespoonsCashew Nuts - 2 Tablespoons
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Split Moong Dal - 2 CupsJaggery - 350 gmWater - 4 ½ CupsGhee - 2 TablespoonsCashew Nuts - 2 TablespoonsRaisins - 2 TablespoonsCoconut Pieces - 2 Tablespoons1st Coconut Milk - 1 cup2nd Coconut Milk - 1 cup3rd Coconut Milk - 2 cupsCardamom Powder - ½ TeaspoonSalt - One Pinch
