Sweets (Dry Fruits) Halwa

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Sweets (Dry Fruits) Pista Lounge Pista Rainbow Pista Ball Pista Roll In Saffron Cream Pista Softy Pista Fancy R.C. Pista Badam Boat Badam Katli Badam Pista Katli Badam Fency R.C. Badam Pista Sangam. Baked Badam Roll Katli Kesaria Kaju Katli Kaju Katli Kaju Pista Roll Kaju Pista Coin Kaju Anjeer Roll Kaju Fency Tirngi Barfi (Pista, Baked Dry Fruit Badam, Kaju ) Dry Fruit (Chini Ki Til Dry Fruit (Kesar Chasni/Gud Ki Surgar Chasni) Chasni/Chocolate) Halwa Badam Halwa Badam Dal Halwa Moong Ka Halwa Tiranga Halwa (Pista-Bada-Rabdi Laccha) Bikaneri Gond Pak Badam Pak Keser Pista Badam Gajar Halwa Pak Sooji Halwa Pineapple Sooji Halwa Barfi Kesar Barfi Ghiya Ki Barfi Akhrot Ki Barfi Hara Chole Ki Barfi Dalmoong Ki Barfi Thal Ki Barfi Gulab Sakri Gheleb Ka Petha Pineapple Barfi Patisa Others Baked Malpua Baked Boondi (Doodh/Kesar) Dil Jani Rabdi Ke Malpue Stuffed Gulab Kala Jamun Jamun Delli Ka Jamun Mini Ghewar (Pantua) (Chasni/Rabdi) Moong Rasbhary Kesar Imarti Kesar Jalebi Fruit Jalebi (Pineapple\Strawberry\Ap ple) Baked Motia Kaju Meva Gunji R.C. Mave Ki Kachori Meva Bati Halwai Ke Dane Backed Jamun Half Gulabjamun Shai Kheer Khajoor Gud Mini Fini Rasgulla Makkhan Bada Mishri Mava (Balushai) Cold Rasgulla Orange Rasgulla/ Rajbhog White Raj Bhog Cham Cham Malai Gori Malai Pan Petha Gilori Petha Mango Petha Pista Roll Sandwich Pista Rainbow Kesar Rasmalai Strawberry Rasmalai Fruit Vasund Roll Badam Freshco Indrani Lichi Almond Bengali Feney Mango Rabdi Sitafal Rabdi Lichi Rabdi Badam Rabdi Fruit Rabdi Fruit Cream Kesar Pista Mango Rissato Shreekhand Mango Bangali Ball Aam Ka Kalakand Anurodh Sandesh Kaccha Gulla Kesar Angoor Petha Pista Ball Chenna Toast Stuffed Lichi Khajoor Ki Rabdi Banarsi Khurchan Makkhan Samosa Makkhan Tarbuj Makkhan Santara Makkhan Pakiza Akshyabhog Makkhan Chikoo Dolat Ka Jhag Vasund Roll (Sugar Sandesh (Sugar Free) Free) .

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NEW TRIAL BASIS) MESS MENU (Hall of Residence-VIII, IIT Kanpur
(NEW TRIAL BASIS) MESS MENU (Hall of Residence-VIII, IIT Kanpur) DAYS BREAKFAST LUNCH DINNER DAILY For the options in the breakfast, please look ROTI (PLAIN & BUTTER), SAMBAR, BOILED RICE, SALAD, ROTI(PLAIN & BUTTER), RASAM, SALAD, BOILED RICE, PLAIN DAL (COMPULSORY) at the Breakfast options (Separate page) PLAIN DAL MONDAY DAL,ONION, ALOO-PARATHAS, ALOO KARELA FRY, MUNG DAL, CURD-RICE / CURD / GREEN RAZMA Or (TURAI POSTO / BHINDI POSTO), AAM MASOOR DAL TOMATO SAUCE, GREEN CHUTNEY, GRAPES / AAM PANNA TOMATO CHUTNEY EXTRA: MUTTON ROGAN JOSH, MUNG HALWA (B) / BEL JUICE EXTRA: EGG CURRY TUESDAY (PAV-BHAJI) / (UTTAPAM, SAMBAR, SUKTO (Mix Veg Dal) / MASOOR DAL, ALOO JEERA FRY, CHOLE BHATURE / [POORI(AATA & MAIDA), CHANA DAL (with Coconut NARIYAL CHUTNEY) CURD / WATER MELON / CHHANCH Flakes)], ALOO TOMATO CURRY, TAMARIND RICE, KHEER / SEWAI (B) / LASSI EXTRA: CHILLI HONEY POTATO EXTRA: BUTTER CHICKEN / CHICKEN MASALA , PANEER TIKKA WEDNESDAY IDLI, VADA (2 Pc.), SAMBAR, BHINDI FRY, ARHAR DAL, BRINJAL BHARTA ROASTED, MASOOR DAL FRY NARIYAL CHUTNEY, GARLIC CURD / GREEN GRAPES / LASSI CHUTNEY EXTRA: CHICKEN KALI MIRCH / CHICKEN DO PIYAZA, (B) / BEL JUICE EXTRA: REHU KALIA CURRY, SHAHI TOAST RASMALAI THURSDAY (BOMBAY SANDWICH, VEG CHILLI ALOO / LAUKI CHANA DAAL, KADHI PAKODI, (PANEER BUTTER MASALA, PLAIN MAIDA NAAN) / (KADAI PANEER, SANDWICH) / (CHILLA) CURD / WATER MELON / BEL JUICE STUFFED NAAN), TANDOORI ROTI, AATA NAAN, FRENCH FRIES, (B) / LASSI EXTRA: ALOO CHICKEN CURRY MATAR PULAO, MIX GREEN SALAD, MIXED FRUIT RAITA / PINEAPPLE RAITA FRIDAY
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Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g.
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Sponsored By
SPONSORED BY NON-VEGETARIAN STARTERS Murg Saagwala with Rice and Lasuni Naan 700 (Chicken cooked with mustard leaf and served with rice and Jhinga Nisha 850 Indian garlic bread cooked in tandoor) (Pomegranate marinated king prawn cooked in clay oven) Nargisi Kofta with Kashmiri Pulao and Kabuli Naan 700 Tawa Fried Kasturi King Fish 700 (Mutton minced ball cooked in Indian spiced Gravy (Kasuri methi and cashew nut flavored shallow fried king fish slice) served with rice and dry fruits Indian breads) Murg Badami Tikka 700 (Almond and fresh coriander flavored chicken leg cooked in Tandoor) MAIN COURSE (V) Shikampuri 700 (Yoghurt and dry fruits stuffed shallow fried mutton patty) Malai Kofta with Jeera Pulao and Roti 600 (Cottage cheese ball cooked in yellow gravy served with cumin pilaf and Indian bread) VEGETARIAN STARTERS Navratan Korma with Matar ki Tahiri and Roti 600 Dungare Mushroom Gaulti Kebab 600 (Mixed vegetable cooked in rich cashew gravy served with green peas pilaf and Indian bread) (Charcoal flavored soft mushroom patty) Bhatti ka Paneer 600 Dum ka Phool with Khuska Pulao 600 (Indian spiced steamed cooked cauliflower and broccoli (Coriander and green chilly marinated cottage cheese served with flavored chickpeas rice) cooked in clay oven) Nadrul Ki Shami Kebab 600 Sarson da Saag with Makki di Roti 600 (Garlic flavored mustard leaf served traditional corn bread) (Indian spiced lotus stem cake cooked in ghee) Mewa Mawa ki Seekh 600 (Reduced milk and chopped dry fruits skewers DESSERT 350 cooked in charcoal clay oven) Indian Sweet Sampler of Sandesh, Moong Dal Halwa, Gulab Phirni and Rasmalai MAIN COURSE (N/V) Chingri Malai Curry with Rice and Luchi 850 (King prawn cooked in coconut milk served with Rice & fried Indian bread) Patiala Machhi Masale with rice & Lachha Parantha 800 (Spicy fish tikka cooked with onion & tomato gravy and served with rice & layered tandoori bread) “Please inform our F&B Associate if you have any Food Intolerances or Allergies” .
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973-227-6400 Call: 732-548-1888
PARTY TRAYS TO GO APPETIZERS PARTY TRAYS TO GO BREAD Small Tray $40.00; Large Tray $60.00 Sm. Lg. Price 71. Pooran Poli--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 Sm. Lg. 72. Aloo Paratha------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 1. Khaman Dhokla--------- 60 Pcs 125 Pcs 73. Bajri Rotla---------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 2. Dahiwada----------------- 25 Pcs 40 Pcs 74. Bhature------------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 3. Party Samosa------------ 50 Pcs 75 Pcs 75. Plain Naan--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 4. Kachori-------------------- 60 Pcs 80 Pcs 76. Paneer Paratha--------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 5. Vegetable Cutlet-------- 30 Pcs 45 Pcs 77. Jeera Paratha------------------ 20 Pcs 30 Pcs Sm: $40/Lg: $55 6. Methi Gota--------------- 60 Pcs 100 Pcs Over four generations of authentic Indian cuisine... 78. Methi Paratha----------------- 20 Pcs 30 Pcs Sm: $40/Lg: $55 7. Cut Chilli Pakoras------- 50 Pcs 85 Pcs 79. Chapati (Roti)----------------- 50 Pcs 100 Pcs Sm: $30/Lg: $60 8. Khandvi(Patodi)-------- 75 Pcs 130 Pcs 80. Wheat Flour Poori----------- 50 Pcs 100 Pcs Sm: $25/Lg: $50 9. Dalwada----------------- 60 Pcs 100 Pcs 81. Pav to go with Pav Bhaji--- 40 Pcs 80 Pcs Sm: $25/Lg: $40 10. Spring Roll-------------- 50 Pcs 100 Pcs Party Trays To Go 11. Sev Khamani----------- 5 lb 8 lb Celebrations, Parties and Potlucks 12. Aloo Bonda------------- 30 Pcs 50 Pcs PARTY TRAYS TO GO RICE 13. Sandwich Pakoras---- 30 Pcs 50 Pcs 14. Crisp Onion Fritters-- 5.5 lbs 8 lbs Small approx.
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Aromatic Sauces Naan Breads
MENU DEAR GUESTS, Pakistani cuisine is a mixture of South Asian culinary traditions, characterized by a large variety and richness of flavours. In Pakistan, the dishes vary greatly depending on the region from which they come from, thus reflecting the ethnic and cultural diversity of the country. The dishes are tasty, full of aromas and spices. The cuisine comes from the culinary traditions of agricultural, hard-working people, which is why it can be fatty and caloric. Punjabi cuisine is dominated by meat bathed in thick sauces with a large amount of aromatic spices, onions, garlic and stewed vegetables. You can dip naan bread in the sauces or try Pakistani basmati rice. The taste of the sauces depends on the composition of spices used (masal) and different additives. Our restaurant serves authentic Pakistani and Indian cuisine. MENU SYMBOLS Gluten-free Hotness level 1 to 3 Vegetarian Perfect for kids You can choose between plain naan bread or rice to accompany your main dish (both free of charge). Please be advised that the hotness level can be customized, we also modify the dishes to eliminate the allergens. Please inform us upon ordering. PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. WE USE A BLEND OF FOR A STARTER PAKISTANI CHILLIES ORDER A SNACK AND WHICH ARE REALLY SPICY SNACKS CHOOSE A SAUCE FOR IT 1. ALOO PAKORA 150 G 16 PLN 8. ONION BHAJI 8 PIECES 14 PLN Deep-fried potatoes Deep fried onions, coated in pea flour dough. coated in pea flour 2. BAINGAN PAKORA 150 G 16 PLN 9.
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Food & Nutrition Journal
Food & Nutrition Journal Rao KJ and Pagote CN Food Nutr J: FDNJ-177. Review Article DOI: 10.29011/2575-7091. 100077 Use of Artificial Sweeteners in Indian Traditional Dairy ProductsṪ K. Jayaraj Rao*, C. N. Pagote Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), India *Corresponding author: K. Jayaraj Rao, Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), India. Tel: +919448969576; Email: [email protected] Citation: Rao KJ, Pagote CN (2018) Use of Artificial Sweeteners in Indian Traditional Dairy ProductsṪ. Food Nutr J: FDNJ-177. DOI: 10.29011/2575-7091. 100077 Received Date: 25 April, 2018; Accepted Date: 10 May, 2018; Published Date: 18 May, 2018 Abstract Artificial sweeteners possess high degree of sweetness and little calorific value. Their use in food products started ever since saccharin was discovered more than a century ago. In spite of some apprehensions about impact on health, they are being widely sold in market and even find legal sanction for use of some of them for edible purposes. Now, they are being tried in almost all the sweet products to replace sugar as sweetener. In some products such replacement is successful, while in some it is not because of flavor and stability related problems. Some workers are trying to promote the use of sweeteners by eliciting the synergistic action among the sweeteners. Milk based sweets are extremely popular in India and several efforts are being made to produce the sweets using artificial sweeteners in place of sugar. However, sugar replacement is definitely a disadvantage in many milk sweets prepared by heat desiccation, yet a consolation for those seeking low calorie foods or sugar free foods to satisfy their sweet palate.
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Food - Where Does It Come From
Food - Where Does It Come From Food Items We all need food. Food gives us the energy to do work and also keeps us healthy. Do you remember what you had for lunch or dinner yesterday? Did you notice that the food you had, for example dal, roti, sabzi etc. are made up of a combination of different substances. Lets understand this with an example. Rohan ate chapattis and dal for lunch. Do you know the ingredients required to prepare these food items? Ingredients for Dal and Chapatti (roti) These substances that are required for preparing a particular kind of dish are known as its ingredients. Food variety Do you think that people living in different states of India have similar food habits? The answer is ‘No’. In India, different types of food are prepared in different states. Reasons for this Variety There are many reasons that bring the variety in the food habits of people of different regions of India. Some of them are: Reasons Examples The method of Open fires and tandoors are used in Northern India. preparation Types of oils used Coconut oil is used in south Indian food preparations while mustard oil is used in north Indian food preparations. Spices used Garam masala is a spicy powder used in most north Indian food preparations. The climatic The climate of northern India is hot and dry. Hence, the people of conditions northern India consume wheat products. The types of crops Wheat is grown in most parts of northern India while in southern India, grown rice is grown.
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Bangladeshi Cuisine Is Rich and Varied with the Use of Many Spices
Read the passage carefully and answer the questions following it (1-3). Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common, Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp), Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta hilsha is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice, flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival is organized by different groups of people, Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulap jamun, kaljamun and chom-chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day-to-day life of Bangladeshi people.
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Bhujabala Menu.Cdr
Bhujabal Catering Catering Tradition Since 1998 Welcome Drinks AAMPORA FRESH ANAR & GRAPES JUICE LASSI VIRGINMARY FRESH JUICE JUICE(VARITES) JAL JEERA PINEAPPLE BLOSSOM MUKTAIL PINA COLADA STRAWBERRY BLOSSOM DAHI CHALLA ASSORTED COLD DRINKS COLD COFFEE FALUDA SARBAT STAWBERRY SHAKE FRUITS PUNCH MILK SHAKE LINCHI SHAKE ORANGE JUICE HOT MILK MANGO SHAKE MANGO PANA ORANGE BLOSSOM APPLE SHAKE FRESH LINE SODA PODINA PANNI CHOCOLATE SHAKE MASLA COLD DRINKS BLUE LAGON ASSORTED SOFT DRINKS COLD DRINKS PLANE KESORIA TEA Veg Soup TAMATO SOUP LEMON CORIANDER SOUP HOT & SOUR SOUP SWEET CORN SOUP CREAM OF VEG SOUP CREAM OF MUSHROOM SOUP MIX VEGETABLE SOUP VEG MANCHOW SOUP VEG CLEAR SOUP BABY CORN SOUP MICRONI SOUP Non-veg Soup PANEER SOUP CHICKEN SOUP CHICKEN HOT & SOUR SOUP CHICKEN CLEAR SOUP CHICKEN CLEAR CORIANDER SOUP CHICKEN CORN SOUP MIX NON VEG SOUP MUTTON SOUP PRAWN SOUP FISH SOUP EGG SOUP Bhujabal 1 Catering Veg Starter PANEER POKADA VEG CHOWMEIN PANEER TIKKA PANEER CHOWMEIN PANEER CUTLET SOYA CHOWMEIN PANERER HYDERABADI MUSHROOM CHOWMEIN PANEER FINGER SWEET CORN FRY KOBI PAKODA SWEET CORN CHAPATA KOBI CUTLET CORN BUTTER FRY VEG GOLD COIN STRK BABY CORN ALOO TIKKA BABY CORN CHILLI ONION PAKODA CHEES BALL VEG CUTLET MUSHROOM 65 FRENCH FRIES MUSHROOM SALT & PIPPER HARA BHARA KABAB MUSHROOM PAKODA VEG MANCHURIAN MUSHROOM STICK MUSHROOM MANCHURIAN MUSHROOM TANDORI PANEER MANCHURIAN MOMOS SPRING ROLL SWEET CORN BOIL BABY CORN Non veg starters CHICKEN TIKKA CHICKEN CRIPSY& CRUNCH CHICKEN PAKODA EGG CHUP CHICKEN 65 EGG CHOWMEIN CHICKEN CHOWMEIN FISH
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Rabri Production- Machineries
RABRI PROCESSING 1 INTRODUCTION Indian traditional sweetmeats (sweets / mithai) are very popular in our country and worldwide. Around 50% milk produced in India is converted to traditional Indian dairy products. Mostly, condensed milk and coagulated milk products are used for the preparation of sweets, cereal based sweets, and others. Condensed milk-based sweets are rabri, peda, burfi, kalakand, milk cake etc. Coagulated milk-based products are Channa, Rasogolla, Rasmalai, Sandesh etc 2 INTRODUCTION Rabri is a heat desiccated products mixed with sugar, cardamom, kesar and flavour etc. and is widely consumed in our country. As per Food Safety and Standards Regulations (FSSR), 2011 Rabdi/Rabri is a sweetened concentrated whole milk product with thickened malai layer obtained by evaporation and concentration of milk. It shall be free from added starch and blotting paper. The extracted fat from rabri shall meet the standards for Reichert Meissl value, Polenske value and Butyro-refractometer reading as prescribed for ghee. 3 COMPOSITIONAL SPECIFICATIONS OF RABRI (FSSR), 2011 S.No Parameter Rabri (range) 1. Moisture, %, 45.0 – 59.30 2. Fat 10.0 – 19.80 3. Protein 3 - 9.5 4. Lactose 10.15 – 13.70 5. Sucrose 10.50 – 14.00 6. Ash Nil 4 TRADITIONAL METHOD OF RABRI Finally the malai, When the which was Milk with high fat amount of milk is collected on percentage were concentrated to cooler side of the evaporated in a about 3-4 folds, karahi is remixed shallow karahi sugar is added. with concentrated sweetened milk. 5 TRADITIONAL METHOD OF RABRI 6 TRADITIONAL METHOD OF RABRI 7 LIMITATION OF TRADITIONAL PROCESS Several limitations of this method such as: 1) Time and labor consuming 2) Large variation in quality 3) Poor keeping quality 4) Small scale production 5) Smoky smell 8 IMPROVED METHOD FOR RABRI 9 RABRI PREPARATION METHOD (STEP BY STEP) a) Test milk for organoleptic quality, fat, SNF and acidity.
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Storage Study of Filled Milk Chhana Spread
Journal of Pharmacognosy and Phytochemistry 2019; 8(5): 1567-1571 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(5): 1567-1571 Storage study of filled milk chhana spread Received: 19-07-2019 Accepted: 23-08-2019 Vaibhav Kumar Mishra, John David, Rekha Rani, Binod Kumar Bharti Vaibhav Kumar Mishra and Neeraj Kumar Dixit M.Sc. (Dairy Technology), Warner College of Dairy Technology, Sam Higginbottom Abstract University of Agriculture, The present study was conducted on storage study of filled milk chhana spread in different temperature Technology and Sciences, for one month i.e. T1(A) refrigerator temperature with preservative, T1(B) refrigerator temperature Prayagraj, Uttar Pradesh, India without preservative, T2(A) Room temperature with preservative and T2(B) Room temperature without preservative. Filled milk chhana spread was evaluated for physico-chemical, microbial and sensory John David quality parameters of different storage temperature. Sensory evaluation at every three days interval and Dean, Warner College of Dairy chemical and microbial evaluation at seven days interval. Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Keywords: Filled milk, chhana, physico- chemical, microbial, sensory parameters Prayagraj, Uttar Pradesh, India Introduction Rekha Rani Table spread is water-in-oil type emulsion, normally having lower level of fat. These soft Assistant Professor, Warner spreadable products rich in poly-unsaturated fatty acid are perceived to have better nutritional College of Dairy Technology, Sam Higginbottom University of profile. Spread is added to food in order to enhance the flavour or texture of the food. Butter Agriculture, Technology and and soft cheese are typically spreading. Evolution of fat spread has continued along the lines of Sciences, Prayagraj, Uttar achieving lower and lower fat levels without losing the sensory appeal of the high fat product Pradesh, India viz., conventional table butter margarine, etc.
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100 Diwali Recipe List by Rakskitchen
Rak’s Kitchen https://rakskitchen.net/ Indian Diwali sweets recipe, Snack recipes list with respective links to the recipes all at one place for easy access. Popular, classic sweet recipes like Gulab jamun, halwa, mysore pak and Traditional recipes like adhirasam, suzhiyan. Snacks including murukku varieties, easy and quick dry snacks too. Raks Kitchen Classic Diwali Recipes 1 Badusha https://rakskitchen.net/badusha-recipe-how-to-make-badusha/ 2 Jangri https://rakskitchen.net/jangri-recipe-indian-diwali-sweet-recipes/ 3 Suzhiyan https://rakskitchen.net/suzhiyan-recipe-how-to-make-suzhiyan-suzhiyam/ 4 Sweet Somas https://rakskitchen.net/sweet-somas-recipe-somasi-diwali-sweets-recipes/ 5 Sweet boondi https://rakskitchen.net/sweet-boondi-recipe-easy-diwali-sweets-recipes/ 6 Jalebi http://www.rakskitchen.net/2011/10/jalebi-diwali-sweet-recipes.html 7 Chandrakala Suryakala https://rakskitchen.net/chandrakala-recipe-chandrakala-suryakala-sweet/ 8 Kaju Strawberry https://rakskitchen.net/kaju-strawberry-recipe-diwali-sweets-recipe/ 9 Khoa sweet samosa https://rakskitchen.net/easy-sweet-samosa-recipe-holi-recipes/ 10 Seeni Adhirsam https://rakskitchen.net/seeni-adhirsam-adhirasam-with-sugar-diwali-recipes/ 11 Nankhatai https://rakskitchen.net/nan-khatai-recipe-nankhatai-recipe/ 12 Sweet diamond cuts https://rakskitchen.net/sweet-diamond-cuts-maida-biscuits-recipe/ 13 Sweet khaja https://rakskitchen.net/crispy-juicy-khaja-recipe/ 14 Apple jalebi https://rakskitchen.net/apple-jalebi-recipe-easy-holi-recipes/ 15 Malpua https://rakskitchen.net/malpua-recipe-with-rabri-malpua-with-wheat-flour/
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