Milkmaid-Laddus

• Take 1/2 tin of Milk maid and mix it with finely crushed coconuts of 2 cups
• Take the above in a heavy bottomed vessel and heat it for 5 to 10 seconds
• After it gets cooled make small laddus
• Decorate them with crushed coconuts
  

Rasamalai

• Take 1 litre milk in a heavy bottomed vessel heat the milk till it becomes half of the quanity
• Then add some drops vinger and the milk to turn in to paneer
• Take this in a musline cloth dry it make ball like shapes
• Take another 1 litre milk and heat it for 15 to 20 minutes
• Add 4 cups of sugar , vannila essence
• Mix it well and it add paneer balls boil for 10 minutes
• Serve after decorating it with safforon
  

Chocolate-Burbi

• Take 2 cups of Maida and 2 cups of gova
• Prepare sugar syrup at one thick consistency and it to the above
• Mix well by heating in a low flame
  Separate this in to two parts
• To one part add coco powder and leaves the other plainly
• By mixing pour the plain layer in to the greased plate and then the coco mixed layer above
• Allow it to cool for 15 minutes cut in to pieces
  

Marzipan Sweet

• Take 1 cup cashewnuts and powder it finely
• Put it in a pan and fry it in a low flame
• Add 2 cups of sugar in to it and mix them well till it becomes semi-solid stage
• Now add the required essense say if you want to make orange shape add orange essence or mango shape then add mango essence
• Make the required shape
  

`

Kaju Burfi

• Take 250 grams of Cashew nuts and powder it using mixer grinder
• Take 500 grams of sugar and make syrup of one thread consistency
• Mix them and take the mixture in a heavy bottomed pan
• Heat the mixture in a mediem flame
• Stir the contents by adding ghee
• Continue this till the mixture leaves the pan a thick mass
• Garnish it with chopped pista and allow it to cool
• Cut them in to pieces
  

Badam Alwa

• Take 100 grams of Badam Nuts and soak them in hot water for one hour
• Remove the outer skin and crush them in to powder
• Make a paste using one glass of boiled Milk
• Take 200 grams of sugar and prepare syrup in one thread consistency
• Mix the sugar syrup with the crushed Badam mixture and add few drops of food colour and heat the mixture for 10 mintutes
• Add 100 grams of ghee and a pinch of cardamom powder
• Garnish it with Saffron
  

Angoor Boondhi

• Take 250 grams of Maida and mix it with 100 ml of water
• Keep it for 12 hours and then add 1 table spoon of Rice flour and a pinch of Sodium Bi Carbonate
• Divide the above mixture in to 3 or 4 parts and required colours
• Using Boondhi Karandi prepare Boondhis using Sun flower oil
• Prepare Sugar Syrup in thick i.e oru kambi patham
• Add sugar syrup and Boondhis
• Add dry grapes cashewnuts
  

Ukkarai

• Take 100 grams of Bengal gram and soak it in water for 30 minutes
• Drain the water and stream it in Idly Cooker for 15 minutes
• Crush it in Mixer Grinder
• Prepare Vella Pagu and add the above Mixture
• Add Cashunuts,Roasted Coconut ,Ghee and Powered Cardamom
• Mix everything and serve hot
  

Mango Coconut Burfi

• Take a cup of ripped Mango fruit and half cup of chopped coconut.
• Grind them in a Mixer Grinder
• Add 2 cups of sugar and 1/4 cup of Gova
• Mix everything and pour it in a Dry pan
• Heat the mixture in low heat till it becomes semisolid
• Replace the mixture in a ghee applied plate
• Allow it to cool
• Cut in to pieces and serve.