Chapatti

Wheat Flour - 2 cup + for spreading

Butter - ½ tbsp. + for serving

Salt

Oil

In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes.

Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Heat a griddle on medium heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Chapatti to a serving platter and smear with Butter. Keep closed until ready to serve.

Sweet Boondhi

Besan – 2 cup

Rice Flour – 2 tsp

Soda – 1/4 tsp

Oil

Sugar – 2 cup

Cardamom Powder – 1 tsp

In a large bowl add Besan, Rice Flour and Soda; mix well. Add Water little at a time and make a smooth batter.

Heat Oil in a large skillet. Pour the Batter on a Boondhi ladle held on top of the skillet. Tap gently until all the Batter has fallen into the Oil. Remove the Boondhi from Oil when it turns golden.

Put Sugar and 1 cup Water in a pot and bring to boil until it reaches half string consistency. Add Cardamom powder and mix well. Add all the Boondhi into the Syrup and mix well; then spread it on a large plate. When it is warm enough, gently separate the Boondhis.

Kulfi

Milk - 4 cup

Khoya or Milk Powder - 4 tbsp., grated

Sugar - 3 tbsp.

Corn Flour - 2 tsp, blend to paste

Cardamom Powder - 1 tsp

Almond - 15, powdered

Pistachios - 15, powdered

Kesar / Rose essence - 1 tsp

Saffron - 1 tsp

Bring Milk to boil in a large pot. Keep on stirring and cooking the Milk until it begins to thicken. Stir in Cardamom powder.

Add Sugar and Corn Flour paste. Keep on stirring and cooking so that no lumps are formed.

When the mixture has thickened stir in Khoya, Almonds and Pistachios. When the ingredient are mixed through turn off heat and add the Kesar essence and Saffron.

Allow the mixture to cool down and pour into Kulfi moulds. Place the Kulfi moulds into the freezer and freeze for until the Kulfi is set. Remove the Kulfi from moulds when you are ready to serve.