Dark Chocolate Brownies

Ingredients:

• 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
• 1 cup granulated sugar
• 1/3 cup butter, cut into pieces
• 2 tablespoons water
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Cooking Directions:

1. Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.
2. Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.
3. Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.

Gram Flour Laddu

Ingredients:

• Gram flour 2 cups
• Clarified butter ½ cup
• Sugar 1, ½ cups
• Almonds 10 (ground)
• Pistachios 10 (ground)
• Cardamoms ½ tsp (ground)
• Almonds, pistachios and desiccated coconut for garnishing

Cooking Directions:

1. Grind sugar in a grinder.
2. Fry gram flour in clarified butter till it starts to give an aroma, remove and cool.
3. Mix gram flour, sugar, cardamoms, almonds, pistachios and clarified butter in a bowl.
4. Make balls of the mixture.
5. Garnish with almonds, pistachios and desiccated coconut, serve.

Gram Flour Sweet (Besan Barfi/Chakki)

Ingredients:

• Gram flour 1 cup
• Sugar 2 cup
• Coconut crushed 1 cup
• Silver leaves as required
• Semolina 1 cup
• Milk 1 cup
• Cardamom powder ½ tsp
• Clarified butter ½ cup

Cooking Directions:

1. To make the sugar syrup, mix sugar and milk.
2. Then add coconut and half the quantity of clarified butter and cook on low flame.
3. During cooking add cardamom powder.
4. When mixtures boils, add gram flour and semolina while stirring constantly.
5. Finally add the remaining clarified butter and simmer till the mixture starts to thicken.
6. Now grease a dish with clarified butter and spread mixture in greased dish.
7. Level the surface and leave to cool.
8. Cut sweets into small pieces and garnish with almonds, pistachios and silver leaves.

China Grass Sweet (Barfi/Burfi)

Ingredients:

• China grass 50 gm
• Milk 1 kg
• Sugar 2 cup
• Solidified milk (khoya/mawa)250 gm
• Screw pine essence few drops
• Dry fruits 2 cups

Cooking Directions:

1. In a pan put water and china grass.
2. Cook it for 15 – 20 minutes.
3. When China grass dissolves in it, then add milk and cook it.
4. Now add sugar, solidified milk and screw pine essence.
5. Mix and cook it well till sugar dissolves and mixture thickens.
6. Turn off the heat and pour the mixture in a lightly greased tray.
7. Put dry fruits over it for garnishing.
8. Set aside on room temperature to cool down.
9. On cooling cut it into pieces and serve.

Gulab Jamun

Ingredients:

• Solidified milk (khoya/mawa) ½ kg
• Flour 2 tbsp
• Cooking Oil 2 tbsp
• Baking Powder ½ tsp
• Egg 1
• Green cardamom powder ¼ tsp
• Almond 50 gm (chopped)
• Silver leaves 2
• Oil for frying
• For Sugar Syrup:
• Sugar 2 cups
• Water 2 cups
• Green cardamom 2

Cooking Directions:

1. In a bowl put solidified milk, flour, 2 tbsp oil, egg, baking powder and cardamom powder.
2. Use your hand to mix ingredients well together.
3. Make small balls of this mixture and fry in oil on low flame.
4. For Sugar Syrup: Cook 2 cup sugar and 2 cardamoms in 2 cup water.
5. When sugar melts and mixture thickens, turn the flame off.
6. Soak the freshly fried gulab jamuns in warm sugar syrup.
7. Garnish with almonds and silver leaves.