Ingredients:
1 cup besan (gram flour)
1/2 cup ghee (clarified butter)
1/2 cup sugar
1/4 cup nuts for garnish (here I used almond, pistachios and cashews)
1/2 tsp cardamom powder
1 cup water

Heat ghee in a thick bottom pan , are wok. Add besan to it and fry it until it starts changing color. When besan has turned light golden brown in color then you know its time to add water. Add water slowly and keep stirring the besan thoroughly so that it doesn't form lumps. Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
Garnish it with the nuts. Serve hot.

Chocolate Chip Cookie Recipe (cookie cake)

Chocolate Chip Cookie Ingredients
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans, or chopped walnuts


Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff.

You can even use a Kitchen Aid mixer for this first step. I use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.

Stir in chocolate chips by hand. You'll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. (This makes sure you have enough chocolate in each cookie!!)
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. The chocolate chip cookies need to be this far apart because the dough spreads during cooking

I have some shapes i just used those. If we use more dough really comes good like cake.

WHEAT HALWA

Ingredients:

Wheat – 2 cups

Almonds (badam) – ¾ cup

Cashewnuts – ½ cup

Sugar – 5½ cups

Ghee – 30 ml

Cardamom – 2 pods

Saffron – a pinch

Method :

Soak the wheat and almonds in water for 24 hours.

Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.

Blend the almonds till they become a coarse paste, and add that to the wheat extract.

Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.

When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.

When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

SHEER KURMA(RAMJAN SPL)

SHEER KURMA(RAMJAN SPL)

Ingredients

* 200 grams dry vermicelli
* 1 1/4 cups ghee
* 100 grams dried dates, soaked overnight, pitted and chopped thin
* 100 grams almonds, blanched and slivered
* 100 grams white raisins
* 100 grams halved cashew nuts
* 12 cups milk
* 2 cups cream
* 4 cups water
* 3 cups sugar
* 2 tablespoons cardamom powder

Procedure

1. Pour the ghee in a large pot over a low flame.
2. Fry the cashew nuts in the ghee until browned.
3. Turn off the flame and add the raisins.
4. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
5. Switch the low flame back on and heat the ghee.
6. Fry the vermicelli in the same ghee, stirring so it turns golden-brown. Watch it carefully so it does not burn.
7. Pour in the milk and water.
8. Add the cashews and raisins back into the mixture.
9. Add the sliced dates and almonds.
10. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
11. Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
12. Heat just a little longer and mix well.
13. Serve hot.

HYDRABADI HALEEM

Ingredients:
Boneless Meat cubes 1/2 kg
Cracked Wheat: 1 cup
Chana daal: 30 gm
Urad daal 60 gm
Thoor daal 25 gm
Curd : 1 cup
Ginger& garlic paste 1 tsp
Ghee : ½ cup
Lemon :1
Coriander leaves : 1/2 cup
Mint leaves : 1/2 cup
Pepper corns 1 spoon
Oil 2 tblsp
Chilli powder 1 spoon
Green chillis 3
Cloves 6
Cinnamon 1
Cardamoms 4
Turmeric powder 1/2tsp
Salt to taste
Fried onions 1 tbsp
Cashews 50 gm
Almonds 10 (optional)

Method:

1. Soak cracked wheat for 2 hours.drain.In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.

2. Wash and soak the letils for 30 mints.
Cook the lentil in pressure cooker. and make it past with the help of grinder.
3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.