Seven Cup Burfi

• Melted Butter (Ghee)     -   1 c
• Dessicated coconut     - 1 c
• Besan     - 1 c
• Sugar     - 3 c
• Milk     - 1 c
• Cardamom     - 20

1. Powder the Cardamom and keep aside.
2. In a Non-Stick pan melt the Butter ( 2 sticks) to make 1 cup Ghee.
3. Roast the Besan in the Ghee on low flame for 5 mins.
4. Add the Dessicated Coconut and mix for 1 minute.
5.  Add all the ingredients except cardamom and cook for 20 mins on medium flame.
6. Stir the mixture continuosly . Add the powdered cardamom and mix well.
7. Grease a 11 inch steel or Aluminium plate and pour the mixture.
8. Let the mixture cool for 10 mins and cut it into squares.
9. Let this cool completely for 3 hours before removing the squares.
10. Store the Burfi in an air-tight container.

Date Cake

• Dates (chopped)     - 1 c
• Sugar     - 1 c
• Veg.Oil     - 1 c
• Flour     - 1 1/2 c
• Eggs     - 3
• Butter Milk / Sour Milk     - 1 c
• Baking Soda     - 1 tsp
• Nutmeg pwdr.     - 1 tsp
• Clove     - 8
• Cardamom     - 8
• Cinnamon     - 1 inch

1. Cook Dates in little water then mash them and keep them aside.
2. To the Flour add the Baking Soda, Nutmeg pwdr,   Powdered Cinnamon, Cloves  and Cardamom.
3.  In a Big Bowl beat the Vegetable Oil with the Sugar.
4. Add the Eggs, one at a time to the Sugar-Oil mixture and beat well.
5. Add the Flour little at a time and mix well.
6. Add Butter Milk and Dates at the end and mix well.
7. Oil a 9 inch round cake pan, pour the batter into it and bake at 350F for 45 to 50 mins.
8. Check if the cake is done by poking a tooth pick in the center of the cake. It should come out clean.
9. Cool the cake for 2 hours before cutting.

Tip : Store the cake in an air-tight container after cooling. Store in the refrigerator for a longer shelf life.

Churma ladoo

• Wheat Flour     - 1 1/2 c
• Rava     - 1/2 c
• Ghee     - 1/4 c
• Jaggery     - 3/4 c
• Cardamom     - 10
• Veg. Oil     - 2 Tbsp
• Warm Water     - 2 c
• Poppy Seeds     - 1/4 c ( optional )

1.  Mix the Flour and Rava together with the Oil till you get bread crumb consistensy.
2. Add the Warm Water little at a time to form a hard dough.
3. Roll this dough out into thick chappatis and cook on both sides, thoroughly on low flame.
4. Break the chappatis into small bits and powder them in a grinder or food processor.
5.  Mix the Jaggery, Powdered Cardamom and Ghee to this powdered chappatis and form ladoos.
6. Roll the Ladoos in the Poppy seeds. Store in and air-tight container.

Tip : Shelf life is 3-4 days. For longer life store in refrigerator. Bring to room temperature before serving. Leave at room temperature for 2-3 days or store in the refrigerator to keep for longer time.

Prune Cake

This delicious cake recipe was shared by my sister-in-law Teena.

• Prune     - 1 c
• Sugar     - 1 c
• Veg.Oil     - 1 c
• Flour     - 1 1/2 c
• Eggs     - 3
• Butter Milk     - 1 c
• Baking Soda     - 1 tsp
• Nutmeg pwdr.     - 1 tsp
• All Spice pwdr.     - 1 tsp
• Cinnamon pwdr.     - 1 tsp

1. Cook Prunes in little water then mash them and keep them aside.
2. To the Flour add the Baking Soda, Nutmeg,Cinnamon and All Spice.
3.  In a Big Bowl beat the Vegetable Oil with the Sugar.
4. Add the Eggs, one at a time to the Sugar-Oil mixture and beat well.
5. Add the Flour little at a time and mix well.
6. Add Butter Milk and Prunes at the end and mix well.
7. Oil a 9 inch round cake pan, pour the batter into it and bake at 350F for 45 mins.
8. Check if the cake is done by poking a tooth pick in the center of the cake. It should come out clean.
9. Cool the cake for 2 hours before cutting.

Tip : Store the cake in an air-tight container after cooling. Store in the refrigerator for a longer shelf life.