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Gaujas flour--115gm fat--30gm salt--a pinch cardamom--4no. sugar--115gm water(syrup)30ml lime juice--few drops Mix flour and salt and prepare a stiff dough using little water. Divide into oval sized balls. Roll out into thin poories about 3" in diameter. Make slits in the center taking care that the ends are not separated.Roll from either sides to the center, fold ends and twist. Deep fry in hot fat, remove and dip in prepared sugar syrup. Sprinkle crushed cardamom over. NOTE: Powdered sugar may also be sprinkled over fried gaujas while they are still hot, instead of putting them in syrup. ************************************************* Ras malai Ingredients 250 GMS. Paneer 2 liters milk  1 kg sugar  4 tbsp. Flour  10 strands saffron  1/4 cup sliced pistachios  1/4 cup sliced almonds  Method  Knead and mash paneer/chenna, add 2 tablespoons flour and mash again to make a dough. Divide it into equal portions, make balls ,flatten them and keep aside. Prepare a sugar syrup by dissolving 250 GMS. sugar in the 500 mls. of water. Now add the dough portions in it and cook over a high flame for 6- 8 minutes.  Add half a cup of water and again bring it to a boil. Cook for another 5 minutes. Remove them and keep them in the sugar syrup . Now take milk in a pan, bring it to a boil, Keep on stirring continuously. Simmer until it is reduced to a thick consistency. Add rest of the sugar and keep on a boiling till the sugar is completely dissolved.  Remove from the flame and refrigerate for an hour. Add the soaked balls and Sprinkle the saffron. Keep in refrigerator for another half an hour. Swirl the milk with a light hand just before serving as it will give beautiful yellow color of saffron and the white of the milk. Serve cold, garnished with sliced pistachio nuts, almonds.  ************************************************* Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter  Method  Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.  Remove scum and boil liquid till the syrup is sticky between the fingers. Keep aside, but keep warm for use.  Make batter with gram flour, which should not be too thin.  The batter should evenly coat the back of a spoon when dipped in it.  Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.  Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.  Pour back remaining batter and wipe spoon.  Stir the boondis in the ghee gently and fry till crisp but not brown.  Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.  Spread on a wide plate, add cardamom powder, almonds and mix gently.  Cool completely and loosen the boondi with finger till each droplet separates.  Store in airtight container.

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