A sweet new year

Ingredients:

• 2 cups Muesli
• ½ cup Seedless dates
• 2 tsp Ghee
• 1 tsp Flax seeds
• 1 tsp Chia seeds
• ½ tsp Cardamom powder

Method:

• Cut the dates into small pieces. Run it in a mixer and make a paste, without adding water.
• Heat some ghee in a pan and add the paste to it.
• Soften it for a minute.
• To this dates mixture, add muesli and flaxseeds and chia seeds. Mix well.
• Heat it further for two minutes till everything is mixed well.
• Transfer it to a plate, and cool for about two minutes.
• Grease your palm with ghee and make lemon-sized ladoos with the mixture.
• Repeat the same process for the remaining mixture, till you make 20-24 ladoos out of the mix.
• You can also store the ladoos in airtight jars.

Strawberry and Shrikhand Mille Feuille

Ingredients:

• 3 sheets of Puffy pastry
• 300 gm Shrikhand
• 1 cup Strawberries
• ¼ cup Icing sugar, to serve

Method:

• Heat the oven to 200° C.
• Cut four rectangles from each sheet of puff pastry.
• Place them on a baking tray, and prick them with a fork. Place another baking tray on top to stop the pastry from rising too much.
• Bake for 30 minutes until golden brown. Then allow to cool.
• Take shrikhand in a piping bag, and pipe on the first layer in dots.
• Arrange strawberries cut neatly over the piped shrikhand.
• Repeat the process and stack the sheets on top of each other in a similar way.
• Place the remaining puff rectangles to cap the mille feuille.
• Repeat to create four stacks.
• Dust liberally with icing sugar and serve.

Gulabi Malpua

Ingredients:

• 200 gm Maida
• 50 gm Wheat flour
• 1 tsp Corn flour
• 1 tsp Green cardamom, powdered
• 1 cup Ghee
• 250 gm Sugar
• 1 pinch Saffron
• 500 ml Milk
• 2 tbsp Pistachios, chopped
• 250 ml Water
• 50 gm Khoya
• 2 tsp Rose syrup
• 1 tsp Rose water

Method:

For sugar syrup:

• Add water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Allow it to cool.
• Add a little rose syrup, mix and keep aside.

For malpua:

• Mix maida, wheat flour, corn flour, khoya, cardamom powder, milk, and rose water. Ensure the mixture is of pouring consistency and not too thick.
• Heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly.
• Keep the flame low and cook till the mixture is light brown on both sides.
• Remove the cooked malpua and drain the excess ghee.
• Drop the malpua in rose sugar syrup and allow it to soak for 10 minutes. Repeat the same with remaining batter.
• Drain the malpuas from the syrup, garnish with pistachios, chopped rose petals, and serve hot.