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Ingredients:    
2 cups kaju (cashew nuts); soaked into warm water for at least 2 hours,
1 cup sugar,
1 tbsp ghee,
1 tsp elaichi (green cardamom); powdered,
Silver varak or sliced dry fruits to decorate.

Method :
Grind the cashew nuts with little water into a smooth and thick paste. In a heavy saucepan, combine sugar and thick syrup of 2 thread consistency. Add the cashew nut paste to this syrup and stir continuously on a low flame. To this add ghee. Cook till the mixture starts leaving the sides of the pan. Then remove from flame and pour it into a greased plate. Use a greased rolling pin to spread it evenly. Decorate with siver varak or dry fruits and let it cool. Later cut into katlis (kite shape) or desired shape pieces.

Ingredients:
500gms/3 apples,
1 cup sugar (or as per taste),
1 cup condensed milk,
Few drops of yellow food color,
8-10 cashew nuts,
6-8 almonds,
1 tbsp ghee.

Method:
Peel the apples and grate them. Immediately heat a pan and add the grated apple to it with little water. Cover and cook for few minutes. Then add condensed milk, ghee and half quantity of sugar. Keep stirring till sugar dissolves and mixture thickens. Then add food color and more sugar if required. Keep stirring, add dry fruits and serve hot.

Ingredients:
For the churma-
2 cups coarsely ground wheat flour,
Milk as required to knead dough,
A pinch of salt,
1/4 cup melted ghee.

Other-
2 cups powdered sugar,
1 cup + for frying - ghee,
1/8 cup dry roasted khus khus (poppy seeds),
1/4 cup roasted dry coconut,
Sliced dry fruits as per choice, (Cashew nuts, almonds, pistachios, raisins, etc),
Ground elaichi (green cardamom) as per taste.

Method:
Knead dough by mixing together the ingredients for the churma. Heat ghee for deep frying in a kadhai. When hot reduce the flame to low-medium. Prepare small balls of around 1/2 inch and fry in this hot ghee till they change their color. Keep stirring. Drain and let them cool. Coarsely grind them. Then in a mixing bowl combine 1 cup ghee and sugar and beat them together till they its creamy. You can use an electric blender. Mix the churma, dry fruits, elachi powder to this and combine properly. Now prepare laddoos and serve.

Ingredients:
2 cups moong dal,
2 cups sugar,
3 cups milk,
1 1/2 cup ghee,
150 gms khoya,
7-8 almonds,
8-10 pods of elaichi (ground),
A handful of raisins,
Few strands of kesar (saffron),
Few drops of yellow food color.

Method:
Soak the moong dal for 2-3 hours. Then wash it and drain well. Now grind it to a coarse paste. Add little milk and yellow food color while grinding. Place a pan on flame and add milk and khoya to it. Cook stirring continously till it thickens. Heat another pan (heavy bottom and non-stick), add ghee and ground dal paste to it. Cook stirring till it starts leaving the edges of the pan and the mixture is thick and dry. Then add sugar and cook till sugar is dissolved. Now add khoya mixture, remaining milk if required, raisins, elaichi powder, kesar, mix well, garnish with almonds and serve.

Ingredients:
1 1/2 kg doodhi (bottlegourd),
250 gms khoya; crumbled,
300 gms sugar,
1/2 cup ghee,
8-10 elaichi (green cardamom) powdered,
A handful of dry fruits as per your choice,
Few drops of green food color (optional).

Method:
Peel and grate doodhi, then hold between your palms and press to drain out excess liquid. (Use this liquid is any vegetable or dal recipes as a replacement of water). Melt ghee in a pan and then add the grated doodhi and roast for few minutes on low flame. Cover and cook on low-medium flame till it is soft. Stir occasionally. Then add sugar and keep stirring till the mixture thickens.
Heat another pan and roast the khoya till it is fragrant and light brown in color. Then add to the dudhi mixture. Also add elaichi powder, green food color and dry fruits. Mix well, cover and cook for a minute and serve hot or chilled.