Metroholica

• Mix the six tablespoons of oil with the maida.
• Now add some water as required and knead into soft dough.
• Set aside and cover with a damp cloth.
• Fry khoya in a deep-frying pan to a light brown color.
• Add sugar, almonds and kismis into the khoya and mix well.
• Remove from the fire and let it cool.
• Roll out the kneaded dough into a small and thick chapatti.
• Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
• Deep-fry these gujhias to a deep golden brown color on slow flame.
• Take them out with a sieve type ladle and drain the oil completely.

Cake ingredients:

• 3 cups of flour
• 2 cups of sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 9 tablespoons cocoa
• 2 cups of cold water
• 2 tablespoons vinegar
• 3/4 cup oil
• 2 teaspoons vanilla extract

3. 3/4 cup peanut butter

Cake directions:

1. Mix all ingredients in a large bowl using an electric mixer.
2. Pour into a greased 9 x 13 baking pan.
3. Bake at 350 degrees for 30 - 40 minutes.

Icing directions:

1. Mix confectioners sugar and milk - it will be thin.
2. Stir in peanut Butter, which will thicken the icing.
3. Ice your delicious cake

Motichoor Ladoo
25

Ingredients

FOR BOONDI
2 1/2 cups gram flour (not superfine variety)
500 ml milk
1/2 teaspoon cardamom powder
3 cups ghee (for deep frying)

FOR SYRUP
2 1/2 cups sugar
3 1/2 cups water
2 tablespoons milk
3 drops saffron

Method – For SYRUP:
1. Put sugar and water in a vessel and boil.
2. 3When sugar dissolves, add milk.
3. 4Boil for 5 minutes till scum forms on top.
4. 5Strain and return to fire.
5. 6Add colour and boil till sticky but no thread has formed.
6. 7Add cardamom powder and mix.
7. 8Keep aside.
Method – Boondi
Mix flour and milk to a smooth batter.
11Heat ghee in a heavy frying pan.
12Hold strainer on top with one hand.
13With the other pour some batter all over the holes.
14Tap gently till all batter has fallen into hot ghee.
15Stir with another strainer and remove when light golden.
16Keep aside.
17Repeat for remaining batter.
18Immerse boondi in syrup.
19Drain any excess syrup.
20Spread in a large plate.
21Sprinkle few tsp.
22hot water over it.
23Cover and keep for 5 minutes.
24Shape in laddoos with moist palms.
25Cool and keep open to dry, before storing in containers.















Paramannam

Ingredients

Raw rice..............1 cupMilk.....................3 cupsJaggery/sugar......1 cupElaichi..................3Coconut pieces....1/2 cupCashew................handfulRaisins..................as many as u likeGhee..................for frying them.
Method:
Boil the milk along with raw rice.When once rice is cooked well add the jaggery and coconut pieces.
Cover and cook until the jaggrey mixes well.
Add the elaichi.Add the fried cashew and raisins in ghee to the paramannam.