Guilt-free festive indulgences

• Heat sugar-free sugar and liquid glucose and 1tsp ghee in a heavy bottom pan in slow flame. Remove aside after heating.
• Grease a stainless steel tray with the remaining ghee.
• After two minutes, add quinoa pops, puffed rice, saffron, cardamom powder and mix well.
• Spread the mixture on the greased tray and flatten it. Cut into the desired shapes immediately before the chikki gets cold, and serve.

• Boil water, add ghee and salt to it.
• Add flour to the water and cook for 15 seconds 
• Turn off the gas, close the lid and let it cook in the steam.
• Meanwhile, as it cools, get ready with the filling.

• Soak the amaranth seeds in water for an hour and give a quick boil to soften them. Drain them completely and have them ready, dry.
• Fry the nuts in ghee until they are golden brown, add jaggery to the pot and melt it.
• Add fresh coconut, amaranth seeds and cook or 3-5 minutes on medium heat.
• The mixture is ready to use after it cools. Please note that the mixture has to be with minimum moisture.

• Knead the dough for a soft dough to avoid any cracks.
• Grease your palm with ghee and make balls about 20 gms each from the rice flour dough, about two inch diameter.
• Make small discs by flattening it on your palm or on a greased plastic sheet.
• It should be devoid of any cracks and thin.
• Place the appropriate amount of filling in the centre and crimp it from sides slightly at intervals. Form a pouch after the sides are crimps and seal it with slight water, if required.
• The modaks are now ready to be steamed.
• Steam it for 10 minutes and serve hot with homemade ghee.

• Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup pan; brush the butter over pan sides and bottom. Mix together the jaggery, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the jaggery mixture; combine the remaining mixture with the remaining melted butter; set aside.
• In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, one at a time, until blended. Beat in the mashed banana.
• Mix all-purpose, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.
• Pour half the batter into prepared pan. Spoon remaining jaggery sugar mixture evenly over top; cover with remaining batter.
• Bake in a 180° oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about five minutes, then invert cake onto a serving plate. Serve the cake warm or cool.

• Heat ghee in a heavy bottomed pan, roast makhana and almond slivers till golden. 
• Heat milk and saffron strands in a heavy bottomed pan and bring it to a boil; keep stirring the milk, so that it does not sticks at the bottom. 
• Add the sugar to the milk, and mix well. 
• Add the whole makhana to the milk. Add the almond slivers to the mixture. 
• Keep cooking the mixture till the makhana becomes soft and milk thickens a bit. 
• Serve the kheer hot or chilled. Top it with roasted almond sliver and chopped roasted makhana.

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