* Shrikhand *

1 ltr full-cream milk
1/2 tbsp fresh yogurt
1/2 ltr skimmed milk
1/4 to 1/2 cup yogurt (as required)
1/2 cup condensed milk
1/2 cup light cream
Sugar to taste
1/2 tsp cardamon powder
5-6 strands saffron, dissolved in 1 tsp hot milk
Nut flakes and dry fruit or fresh fruit for garnish


Boil the full-cream milk and cool. Mix in the 1/2 tbsp yogurt and keep aside to set. (Do not let the yogurt turn too sour.)
When the yogurt is set, pour into a sieve lined with muslin cloth. After most of the whey has drained, wrap the cloth around the solid yogurt and put a heavy weight on top. Keep aside for 1-2 hours till the whey is fully drained.
Bring the skim-milk to a boil. Add about 1/4 to 1/2 cup yogurt, a spoonful at a time, stirring constantly, till the milk splits, into paneer and whey. Pour into a sieve lined with muslin cloth.
The paneer will be left in the cloth. Wrap the cloth around the paneer and keep under a heavy weight for about 1/2 hour.
Now, remove the drained curds, and the paneer, into a large mixing bowl. Blend together with a hand-blender till smooth.
Add the condensed milk, cream, sugar, cardamon powder and saffron milk. Blend well.
Spoon into individual bowls and garnish. Serve chilled.

Tip: The whey can be used for making dhoklas, or can be added to curries or gravies as they are being cooked.
It can also be added to roti dough for making soft rotis. (But do not add to paratha or puri dough.)

* Kalakand *

1 litre skim milk, 1 litre full-cream milk
1 cup sugar, 1/2 tsp citric acid
2 powdered cardamons, 1 tbsp chopped nuts

Bring the skim milk to a boil. Add the citric acid dissolved in 2 tbsp water and boil. When the milk splits, strain through a muslin cloth. The residue in the cloth is paneer.
Bundle the paneer in the same cloth, and keep under a heavy weight for 2-3 hours till all the water is drained.
Remove the paneer from the cloth and mash thoroughly.
Bring the full-cream milk to a boil. Boil for 20 minutes on low heat, stirring constantly. Add the paneer and mix thoroughly. Simmer, stirring constantly, till the mixture thickens.
Add the sugar and cardamons and mix well. Simmer, stirring constantly, till the mixture leaves the sides of the pan.
Spread on a greased dish and sprinkle with nuts. Cut into cubes when cold.

Tip: The whey (water drained from the paneer), can be used while making dough for rotis. It makes the rotis turn out soft and fluffy. The whey can also be used to make dhoklas, rava idlis, or tomato omelettes. (recipes to be added later)

* Besan Ladoo *

4 cups chana dal
1 cup desi ghee
2 cups boora (sugar)
1 tbsp raisins
1 tbsp chopped cashewnuts or almonds
2 green cardamons, chrushed

Roast the chana dal till brown. Grind to a powder which is a little coarse in texture, and not too finely powdered.
In a large non-stick saucepan, heat the desi ghee. Add the chana dal flour and roast, stirring constantly, till it is properly roasted and you get a nice aroma.
Remove from heat and add the sugar, raisins, nuts and cardamon powder. Cool slightly. Make lemon-sized ladoos. Cool and store in air-tight containers. This can be stored for approximately one month.

* Carrot Halwa *

1/2 kg red carrots, peeled and grated
1/2 ltr full-cream milk
1 green cardamon, peeled
1/2 to 3/4 cup sugar, depending on taste
2 tbsp cream
1 tbsp cashewnuts, chopped
1 tbsp raisins
1 to 2 tbsp desi ghee (optional)
1 to 2 tsp almond flakes or pista flakes
2 cardamons, peeled and powdered

In a large non-stick saucepan, bring the milk to a boil. Add the
grated carrots and cardamon seeds and bring to a boil.
Lower the flame to medium and cook, stirring frequently, till
the liquid is almost evaporated. Be careful that the milk does
not boil over.
Then turn the flame to low, and add the cashewnuts and raisins.
Add the sugar and cream, and mix well.
Stir constantly and cook till the sugar is dissolved and the
halwa is almost dry. Add the ghee, mix well and cook for 2-3
minutes.
Remove to a serving dish and garnish with cardamon powder and
nut flakes. Serve hot or cold.