Lauki ki kheer(Bottlegourd dessert).

Ingredients:

300 gm bottlegourd(grated)

1 ltr boiled milk

1/4 spoon cardamom powder

1/4 cinnamon powder

3/4 Cup powdered sugar

2 Tb spoon grated almonds

2 Tb spoon Ghee (clarified butter)

Rose or kewra flavor essence

Method:

Heat ghee in deep pan, add bottlegourd and roast well for 10-12 minutes. Add milk with cardamom and cinnamon powder  and cook on medium flame for an hour. Do not let the whole milk get dry, it should have thick consistency. Once you start feeling its getting cooked, add sugar, almonds. Cook for another 5 minutes and off the flame. 

Let it cool down and add few drops of your favorite flavor. 

Tastes really great when served chilled.

Rich Gulab Jamun

Gulab Jamun was never in my favorite list, but these I fell in love with.... My taste buds were completely amazed by their texture, flavor... just exact.. I would suggest you to try this recipe, not very tricky, not very messy....just simple...

You Need:

Ingredients:
1 cup Maida
100 gms Ghee
200 gms Mawa
6 Cardamoms (crushed)
1 tbsp Sugar
10 pc of Misri
2 Pinch Saffron
1 cup crated coconut



For Syrup:
3 cups Sugar
3 cups Water

Method:

Take Mawa and 1tbsp sugar in a bowl, mix properly and make it smooth. Slowly add flour and prepare a fine dough. Leave it for an hour.
Apply little ghee on the palms. Make small balls from the prepared mixture. Add a pc of Misri in each gulab Jamuns so that it will soak extra cyrup from Gulad Jamun. Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
Boil water with equal amount of sugar. Also add cardamom and saffron.
Put the fried balls in this solution. Remove after 3-4 hours. Roll gulab jamuns in crated coconut.
Gulab Jamuns are ready to serve.