Katli

Ingridients :
3 cups gram flour (besan).
1 cup suji .
3 cups sugar.
1 cup water.
ghee.
Procedure :
Take a pan and put it on flame put 4 table spoon of ghee in
it now put besan into pan fry it till it become pink in color.
Always keep the flame low while frying.
Now take it out in a plate and let it cool for a while.
Again take a pan and put 3 table spoon ghee into it and fry
suji till it become pink or change the color. Always fry it in
slow flame.
Take out the suji and let it cool.
Now take a pan for making sugar syrup. Put water and
sugar into it and cook till it become little thick. The best
way to check the syrup is to take a drop between your
thumb and index finger and check it if it is forming two
wires from it then it is perfect.
Now put besan and suji into this syrup and shut down the
flame and mix it well.
Meanwhile take a tray and grease it well with ghee.
Now put this mixture into greased tray and set it and cut it
into pieces.
Put this katli into air tight jar it can be used for two
months.

Gajar ka halwa
Ingredients:
1 kg gajar (carrot).
200 gm sugar.
100 gm khoya.
500 ml milk.
Ghee.

Procedure:
Dry fruits for garnish (badam,kishmish,kaju and pista) cut
into pieces.
Procedure:
Grate the carrots and put them aside.
Now take a big pan and put it on flame.
Put four table spoon ghee into it and put carrot in this pan
and mix it well now put the milk and let it cook on low
flame in between stir it well.
Cook it till all the milk is absorbed and carrots become
little dry in texure.
Now add sugar into halwa and cook it till all water is
evaporated as after adding sugar carrots leave water.
Now add khoya and mix it in halwa cook it for five minutes
and take it out from the pan.
Now garnish halwa with dry fruits and serve it.