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Carrot Halwa

Ingredients:

Grated Carrot - 8cups

GRB Ghee - 4tbs

Milk - 6cups

Sugar - 2cups

Almonds or cashew nuts - few Saffron or cardamom powder for flavouring

Preparation:

Sauté the grated carrots in GRB Ghee. Add milk and cook till very soft. Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add saffron or cardamom powder. Garnish with flaked almonds or cashew nuts. Serve hot or cold as desired.

Rava Laddu

Ingredients:

GRB Ghee - 4tbs

Milk - 6cups

Sugar - 2cups

Almonds or cashew nuts - few Saffron or cardamom powder for flavouring

Preparation:

	In a pan with little GRB Ghee(about 2 tsps) , fry cashew and almonds till golden brown and keep aside.
	Then pour the remaining ghee and roast rava over the low flame stirring continuously until it gets golden brown.
	While frying prepare the sugar syrup or pak Sugar syrup: Heat the sugar and 1/2 cup water in a sauce pan. Bring to boil. After boiling for 5 minutes, check it for thread like consistency. When you take syrup in between your fingers it must appear like thread.
	When it comes to this point turn off the heat, add this syrup to roasted rava and mix thoroughly. Add cardamom powder, fried cashewnuts, almonds and raisins.
	Make small balls while it is warm. It can be stored up t0 25 days.

Neyyapam

Ingredients:

1 3/4 cups - rice flour

1/4 cup -plain flour

2 bananas, mashed

4 tablespoons jaggery

1 tablespoon finely chopped fresh coconut

1 tablespoon black sesame seeds

1/4 teaspoon cardamom powder GRB Ghee, as required, for frying

Preparation:

	Melt jaggery in 1/2 cup of water in a pan on low heat.
	Strain it and allow it to cool.
	In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside.
	In a large bowl, mix together the rice flour, plain flour and mashed bananas.
	Add all the remaining ingredients, except the GRB Ghee/oil to fry and mix well.
	Stir in water to make it into a thick consistency mixture.
	Leave it aside for 4-5 hours.
	Heat oil in an 'Appakara' {a special moulded frying dish}.
	Pour the thick mixture in small quantities into the pan moulds.
	Remove the fried pancakes from the vessel when they are dark brown. Your snack is ready to serve.

Shira

Ingredients:

Semolina (rava) 1 cup

Milk 1 cup

GRB Ghee 3/4 cup

Sugar 3/4 cup

Banana pieces 1/2 cup

Cashew 8-10

Raisins few Cardamom Powder 1 tsp

Preparation:

	Heat the pan. Add GRB Ghee (wait till ghee melts). Add rava and fry for about 10 minutes in low heat.
	When rava turns to golden brown, mix milk and banana. Stir it nicely and cover the lid. Cook for 4-5 minutes.
	Now add sugar, cashew, raisins and cardamom powder. Cover the lid. Cook for another 3-4 minutes and turn off the heat. When you add sugar it may appear like watery. But don't worry. Let it settle for few minutes. Then it will be fine.

Ghee Mysorepak

Ingredients:

1 cup bengal gram flour

1 cup sugar

2 1/2 cups GRB ghee

1 cup water

1/2 tsp cardomom powder

Preparation:

	Sieve the bengal gram flour (besan)
	Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside
	Heat half the GRB ghee (1 1/4 cup) in a pan
	Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.
	Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted GRB ghee ready.
	Pour GRB ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.
	Add the rest of the GRB ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
	Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow cake pan or a thali. The mixture sets within a minute.
	With a sharp knife cut into 1 1/2 inch squares at immediately