Deep Fried Ice Cream

• 2 tsp. sugar

• 2 eggs

• 1 c. corn flakes

• ice cream (use ice cream scoop for your balls)

Mix eggs and sugar together.  Take a ball of ice cream.  Put it in the corn flakes.  Put ball of ice cream in eggs and sugar.  Put back in corn flakes.  Deep fry for 15 seconds.  Serve with whip cream. 

Deep Fried Ice Cream 2

               Step 1 

• 40 oz. bran flakes

• 1 1/2 lbs. granulated sugar

• 1 1/2 oz. ground cinnamon

               Step 2

• 3 gallons chocolate chip ice cream

• 15 eggs, well beaten

1. Crush flakes by hand and mix completely with sugar and cinnamon.  2. Scoop 4 ounces ice cream and shape into balls.  Dip balls into breading to    coat evenly.  Next dip balls into egg wash to coat and dip in breading a    second time to coat evenly.  Storage: Wrap each ball individually and place    in pan and place in freezer.  Shelf Life: One week.

• 4 c. sugar
• 4 tbsp. shortening
• 4 eggs
• 2 tsp. salt
• 1 tsp. nutmeg
• 2 c. potatoes, mashed
• 2 c. milk
• 12 tsp. baking powder
• 8 c. flour

Cream sugar and shortening, add eggs, salt, baking powder and nutmeg.  Add mashed potatoes and milk.  Stir in flour.  Refrigerate overnight.  Roll out; cut with donut cutter.  Deep fry one minute with the lid off.  Turn donut over, cook one minute with lid off.  Drain on brown paper bag.  Sprinkle with sugar and cinnamon. 

• 2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1 egg, beaten
• 1/2 c. applesauce
• 1/2 c. milk
• 1 1/2 tbsp. oil

Sift dry ingredients together.  Mix together egg, applesauce, milk and oil.  Blend in dry ingredients.  Mix all well.  Drop by small teaspoons into hot oil.  They will turn themselves.  Remove from oil and drain well.  Roll in powdered sugar or cinnamon sugar mixture. 

• 1 can refrigerated biscuits
• Corn oil
• Equal
• 2 tsp. cinnamon

Set biscuits out and let them get room temperature.  Pull hole into middle.  Drop in hot oil and let brown.  Turn and let brown (they will burn if oil is too hot).  Lift with tongs onto paper towel.  Roll in Equal and cinnamon

• 1 Mars Bar (UK) or Milky Way (US)
• 1 cup plain flour
• 1/2 cup corn flour
• A pinch of bicarbonate of soda (baking soda to Yanks)
• Milk or beer
• Oil for deep frying

Chill the chocolate bar by keeping it in the fridge, but don't freeze it. Mix the flours and bicarbonate of soda (baking soda) together. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream. Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke. Remove wrapper from chilled chocolate bar. Coat completely in batter. Carefully lower into hot oil and fry until golden brown. Serve, with ice cream or french fries, if you're so inclined. (Of course, if you want to be sophisticated, you can cut the bar into bite-sized pieces before coating in batter.)

• 1 box of unsweetened cornflakes, crunched to dust (or as near as you can get!)

• 1/4 To 1/2 cup sugar

• 2 tb ground cinnamon

• 4 eggs, well beaten

• ice cream

The night before you want to make this (or in the morning), take the ice cream and scoop it into balls (tennis ball size). Make sure the balls of ice cream are solid, no air pockets. You will likely have to use your hands. Place them in a shallow pan that you can put into the freezer (lined with wax paper). Freeze overnight, or at least 6 hours. Next, combine the crushed cornflakes, sugar and cinnamon in a large (gallon size) ziplock bag. Put the beaten eggs into a bowl. Take the ice cream balls and coat them with the cornflake mixture, really pressing it into the surface of the ball. Then, dip the whole thing into the egg mixture and re-coat it with cornflakes. Return to the freezer for at least 2 hours. Make sure there are no "bald spots" anywhere on the ice cream ball. You might need to dip into the egg and re-coat with the cornflakes one more time. Freeze for at LEAST 2 hours before you are going to fry. Use a good deep fryer, and heat it to a fairly high temperature . Immediately before you want to serve, remove one ice cream ball from the freezer at a time, and drop into the hot oil (use canola....) for about 30 seconds, or until it just begins to brown. Take it out of the oil and put in a bowl to serve. Top with really good stuff like hot fudge (lots....really lots...oh, sorry, I'm thinking about this too much), whipped cream, nuts, anything else that you might deem appropriate. The shell should be cooked and crunchy, and the inside will still be frozen (amazing, isn't it?). You can only cook one at a time, so if you have a whole bunch to make, use more than one fryer. Let the oil return to the high temperature before you add the next ball.

• 1 lrg Egg beaten
• 1 cup Milk
• 1 cup Apples * see note
• 1/4 cup Sugar
• 1/4 tsp Salt
• 1 tsp Grated orange peel
• 3 tbl Orange juice
• 2 tsp Vanilla extract
• 2 cup All-purpose flour
• 1 tbl Baking powder
• Vegetable oil
• Confectioner's sugar

In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened. Drop batter by rounded teaspoon into hot oil (350 degrees). Fry until deep golden brown, about 3-4 minutes, turning once. Drain fritters thoroughly on paper towels. Roll in sugar or sift the sugar over the tops. Yield: about 40 fritters.

• 500 gr all purpose flour
• 5 Tbs extra virgin olive oil
• juice of one large lemon
• 4 Tbs grappa or vodka
• ½ tsp salt
• ½ tsp powder cinnamon
• 2 cups (500ml) lukewarm water (and a little more if needed)
• 1 ½ cup (375 ml) olive oil for frying
• honey or sugar (according to taste) for topping
   

Place flour in a large bowl and make a well in the center. Add oil, orange juice, grappa or vodka, salt and cinnamon. Mix together and knead for 5 minutes, adding a little warm water to avoid sticking, until dough is soft and ready to cut. Cut dough to pieces to the size of a small orange. Roll out each piece to round pies, sized apprx. 1 cm. thick and 13-15 cm. in diameter. Deep fry the pies making sure each pie is under oil at all times, pressing with a fork if necessary. Remove from oil once pie has risen and taken a gold brown color. Place each pie on kitchen paper to absorb excess oil and continue to fry until all pies are used. Serve warm with honey according to taste.

Twinkies might seem like enough of a treat, but this recipe calls for deep frying the cream-filled snack with batter and eating it like a popsicle. To sweeten the deal, there's a recipe for berry sauce, too.

• 6 Twinkies

• Popsicle sticks

• 4 cups vegetable oil

• Flour for dusting

• 1 cup milk

• 2 tablespoons vinegar

• 1 Tablespoon oil

• 1 cup flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

Chill or freeze Twinkies for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375 degrees. Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.  Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6.

Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.

Berry Sauce

• 1 10-ounce jar of seedless raspberry preserves

• 1 cup fresh or frozen mixed berries

 In a saucepan, heat preserves over low heat until melted. Add 1 cup of fresh or frozen mixed berries. Heat until sauce just simmers. Cover; refrigerate until served. Makes 1 1/2 cups.

• 1 package dried apples -- (8oz)
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon butter or margarine
• 1 can flaky biscuits -- (10oz)
• vegetable oil -- for frying

Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Cool. Mash slightly if necessary. Stir in sugar and butter; set mixture aside. Roll each biscuit into a 5 inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together. Pour oil to a depth of 1/2 inch into a heavy skillet. Fry pies in hot oil (375 deg.) over medium-high heat on both sides until golden, turning once. Drain well on paper towels. Yield: 10 turnovers.

• 5 bananas
• 1 tablespoon oil
• 7 tablespoons sugar
• 2 tablespoons cold water
• 1 - 2 teaspoons sesame seeds or black sesame seeds

Flour Batter

• 1 egg
• 1/4 cup cornstarch
• 1/2 cup flour
• 6 tablespoons cold water (or enough water to make a thin batter)

• 6 cups oil for deep-frying (or less if desired)

Mix together the sugar and water. Set aside. Beat the egg in a bowl.  Add the cornstarch, flour, and water, and blend well.
Cut a banana on the diagonal into 5 pieces. Sprinkle some added flour onto it and coat the pieces in the flour batter using your fingers. Repeat for each banana. Heat wok and add oil for deep-frying. When oil is hot, drop the bananas into the hot oil and add a few pieces at a time, turning them once, until they are golden brown. Remove and drain on paper towels.
Heat frying pan and add 1 tablespoon of oil. Give the sugar and water mixture a quick re-stir and add to the frying pan.  Stir the mixture on low heat until the sugar dissolves and turns into a syrup. Turn off the heat and add the bananas.  Mix carefully and serve immediately.   Sprinkle sesame seeds over the bananas just before serving.  

• 1 cup all-purpose flour - sift before measuring
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 large egg, slightly beaten
• 3/4 cup milk
• 1 tablespoon melted butter
• 1 teaspoon baking powder
• 6 bananas, halved lengthwise
• oil for deep frying

Preheat deep fat to 375°. In a medium bowl, sift together flour, sugar and salt. In a separate bowl, combine the egg, milk, butter and baking powder; stir into the dry ingredients. Dip banana halves into the batter and drop into the hot deep fat; fry until golden brown. Serve with vanilla ice cream and Cinnamon Sauce (below).
Banana fritter recipe makes 6 servings.

Cinnamon Sauce

• 2 cups water

• 2 tablespoons ground cinnamon

• 3 egg yolks, lightly beaten

• 2/3 cup sugar

• 2 tablespoons cornstarch

• 1 cup butter (2 sticks)

Heat water and cinnamon in a medium saucepan. In a separate bowl, mix the egg yolks with sugar and cornstarch. Add about one-third of the hot mixture to the egg yolk mixture slowly, then pour back into the saucepan, stirring to blend. Return sauce to a boil. Remove from heat and cool the sauce for 2 minutes. Slowly whisk or beat in the butter. Store cinnamon sauce in refrigerator.

• 3 eggs, lightly beaten
• 1/3 cup sugar
• 1 teaspoon vanilla
• 2 cups milk
• 1/4 teaspoon ground nutmeg

In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the crockpot, and sprinkle with the nutmeg. Place a rack or ring of aluminum foil in the crockpot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set. Serves 4 to 6.

• 2 (1/4-ounce) packages active dry yeast

• 2 cups warm water (110° to 115°)

• 2 cups warm milk (110° to 115°)

• 6 tablespoons sugar

• 2 tablespoons salt

• 6 tablespoons shortening

• 8 cups all-purpose flour

• Vegetable oil for deep-fat frying

Topping:

• 2 cups sugar  

• 2 teaspoons ground cinnamon 

Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick. Heat 3-4-in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.

• 2 pounds eggplant, unpeeled  
• 1 teaspoon salt
• 1 (28-ounce) can crushed tomatoes in puree
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 to 2 teaspoons sugar
• Salt and pepper to taste
• Olive oil or vegetable oil for frying
• 1/4 cup shredded Parmesan cheese

Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat olive oil over medium heat. Add tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, about 45 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, deep fry on 375 , a quarter at a time until golden brown, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

• 1 c. milk
• 2 tbsp. shortening
• 2 tbsp. sugar
• 1 pkg. dry yeast
• 3 c. flour
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 egg
• oil for frying
• powdered sugar - lots!

In enameled pot, heat milk. Combine shortening and sugar in a bowl and add milk, stir until all is dissolved. When cooled, add yeast and dissolve. Sift in flour, salt, nutmeg and add about 1/2 to the milk mixture. Mix until smooth and add the egg, beat well. Add the remaining flour mixture and stir until all is smooth. Cover with a damp towel and allow to rise, about 5-6 hours. Put dough onto a floured surface and roll out to about 1/4 inch thickness. Cut into 2 or 3 inch squares and let stand 20 minutes before frying. Heat oil in skillet 1-2 inches deep and fry squares, turning only once. When golden brown, remove with a slotted spoon onto paper towels to blot excess oil. Dust with powdered sugar and eat immediately. This recipe is from the Cafe de Monde at the French Quarter in New Orleans. Every trip to New Orleans required a trip to the Cafe de Monde for beignets. Eat with plenty of napkins!

• 2 cups sugar
• 2 tsp. cinnamon
• ¾ cup water
• 6 TB. unsalted butter
• ½ tsp. salt
• ¾ cup flour
• 3 eggs
• Vegetable oil for deep frying

Mix cinnamon and sugar in a bowl.  Set aside. Combine water, butter, and salt in a saucepan. Stir over medium heat until butter melts. Bring to a boil. Add flour and stir to blend. Cook over medium heat, stirring constantly, until dough forms a ball, about 1 minute. Remove from heat. Add eggs, one at a time, blending well after each addition. When complete, dough should be glossy and smooth. Heat oil in a deep saucepan or deep fryer. Carefully drop mounded tablespoons of dough into the oil and cook until golden brown, about 1-2 minutes. Only fry a few at a time or as many as your pan will hold without crowding. Use a slotted spoon to remove the zeppole from the oil and place on paper towels to drain. Immediately roll zeppole in cinnamon-sugar mixture. Serve warm.

• 1 cup flour
• 2 TB. sugar
• ½ tsp. salt
• 2 TB. unsalted butter, room temperature
• 1 egg
• 2 TB. grappa
• Vegetable oil for deep frying
• Confectioners sugar for dusting

In a small bowl, combine the flour, sugar, and salt. In a large bowl, combine the butter, egg, and grappa. Add the dry ingredients and stir until the dough is stiff. Transfer to a lightly floured surface and knead until smooth, about 1 minute.
Cover and let rest for 30 minutes. Divide the dough in half. Roll out each half as thinly as possible. With a pastry cutter, cut into 4" x 1-1/2" strips. In a deep saucepan, heat oil to 350 degrees F. Working in batches, add the strips to the oil and fry until puffed and golden, 1-2 minutes. Using a slotted spoon, transfer to paper towels to drain. When completely cool, dust with confectioner sugar. Best when served immediately, but they can be stored at room temperature for a few days.

• 4-1/2 cups ricotta cheese
• 1 cup sugar
• 1 TB. vanilla
• ½  cup mini chocolate chips
• ½ cup pistachio nuts, coarsely chopped
• confectioners sugar for dusting

Combine ricotta, sugar, and vanilla.  Beat until smooth.  Stir in chocolate chips or candied fruit. Reserve pistachios and confectioners sugar for garnish. Chocolate chips can be substituted with chopped candied orange peel or citron, or you can do a ¼ cup of each.

Cannoli Shells

• 3 cups flour

• ¼ cup sugar

• 1 tsp. cinnamon

• ¼ tsp. salt

• 3 TB. shortening

• 2 eggs, well beaten

• 2 TB. white vinegar

• 2 TB. cold water

• 1 egg white, slightly beaten

• Vegetable oil for deep frying

Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs.  Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.  Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan  to 360 degrees F. Cut an oval shaped pattern from cardboard about 6" x 4". Roll chilled dough on a lightly floured surface to 1/8"thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends.
Seal ends by brushing with egg white and pressing together. Fry only as many shells as will float uncrowded in the hot oil.
Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain.  Cool slightly and remove the tubes.  Cool shells completely. Continue forming and frying cannoli shells. Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.  Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

• 4 slices  of homemade  bread  (cut 1 inch thick)
• 2 eggs beaten
• 1/2 teaspoon  salt
• 2 teaspoons sugar
• 1 cup  of finely chopped  walnuts

Cut crusts off of the bread and cut into 1 inch wide strips.  Beat egg. Add egg to milk, salt, and sugar. Dip the bread strips into batter. Roll in chopped nuts. Deep fry (385 degrees) until brown or bake in oven (450 degrees) 15 minutes. Makes 12 thick strips. 30 minutes ( 15 mins prep time, 15 mins cook time )

Crunchy cinnamon-sugar snacks like my girls love to get at Taco Bell...yummy for snacks, dessert, slumber parties, football parties, or 'just cause.' Great with Mexican Hot Chocolate! :o)

• 10 - 9 inch  flour tortillas

• 1/2 cup sugar (or more to taste)

• oil  (for frying)

Combine cinnamon and sugar; set aside. Pour oil 2" deep in med. skillet; heat to 375. Cut each tortilla into 8 strips,  approx 1" wide. Fry 3-5 strips at a time until golden brown and crisp, turning once. Remove and drain on paper towels. Sprinkle with cinnamon mix while still warm. Serve immediately. Makes 80 strips. 20 minutes ( 5 mins prep time, 15 mins cook time )

• 2 tablespoons sugar
• 1/2 cup water
• 2 envelopes dry yeast
• 3/4 cup  milk
• 5-6 cups flour
• 1/4  lb. butter
• 1/2 cup sugar
• 2 eggs
• 3 egg yolks
• 1 teaspoon  salt
• 1 teaspoon vanilla
• 1 zest of 1 lemon   
• powder sugar

Rose Preserve Rozha z tsukrom

• 2 cups  rose petals  (this is delicious, use wild roses if you have)

• 4 cups sugar

• 1 juice of 1 lemon

• 2 tablespoons rum

Pumpushky Dough : Combine sugar and water, sprinkle with yeast, and let stand until soft. Heat milk to lukewarm, and add milk and 3/4 cup flour to yeast mixture. Beat well, cover, and allow to rise until light and bubbly, about 10 minutes. Cream butter and sugar. Beat eggs and egg yolks and combine with sugar/butter mixture, beating thoroughly until eggs are pale white. Grate a lemon on a fine grater until all yellow is rubbed off and add lemon zest, vanilla, and yeast mixture to egg/butter mixture. Mix in 4 cups of flour. If dough seems too loose, add a little more flour: however, dough should be soft. Knead by hand for about 10 minutes. Cover with a damp towel, set in a warm place until double in bulk. Punch down, knead a few times, and allow to rise again until doubled. Divide dough into 4 parts. On a lightly floured surface, roll one part into a rectangle 1/4 inch thick. Turn over once or twice. Dust with flour sparingly. Place 1 teaspoon of rose preserve at evenly spaced intervals on the dough, or with a 2 1/2 inch cutter gently form impressions and place filling in each. Roll out another portion of the dough to the same thickness and gently cover the first, overlapping a little.  (Filling will show through). Cut circles with cutter. Place them on a lightly floured cookie sheet and allow to rise until double in size. Repeat until all the dough is used, rolling out scraps last.  Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.  Test temperature by frying a piece of bread; it should bubble and turn golden quickly. Fat should not be smoking. Fry 5 to 6 pampushky at a time. Do not crowd, since this lowers the temperature and doughnuts absorb too much grease. When one side is golden, flip with a spoon to fry other side. Dough will puff up in the frying. Perfect pampushky have a white ring around the middle and are light as air. Drain on paper towels. When slightly cooled, sprinkle with powdered sugar.
 Rose Preserve: (Rozha z tsukrom) Pick over petals, removing any debris, leaves, stamen, or insects. Coarsely chop 1 cup of petals in processor, add 1 cup of sugar, half the lemon juice, 1 tablespoon rum, and another cup of sugar. Mix for a minute, scraping sides. Repeat with the rest of the petals. Pack into small jars (about 1 cup) rapping lightly to release air bubbles.
 Cover and keep in a cool place. Last up to a year. It is used sparingly, so small jars are practical. Traditional Ukrainian Cookery. Makes 4-6 servings. 1 hours 6 minutes ( 1 hrs prep time, 6 mins cook time )

• 4  peach halves in syrup, canned
• 4  slices  bread
• 3/4   cup  milk  (I use Virtually fat-free to make it guilt-free)
• 3/4   tablespoon  cornflour  (mixed in 3-4 tbsps. of milk)
• 1/4   cup  Nestle sweetened condensed milk
• ghee  or oil , to fry

• 4  fresh mint leaves , washed, for garnishing
   

For The Melba Sauce
 

• 225  g  raspberry jam  or strawberry jam

• 1/2   cup  water

For The Syrup

• 1/2  cup  sugar

• 1/2  cup  water

Boil together the sugar and water to obtain a syrup consistency. Keep aside. Mix the condensed milk and the milk.
Boil well, stirring continuously. When it comes to a boil, add the cornflour paste and keep stirring till it thickens. Remove from flame and keep aside. Cut the bread into rounds. Deep fry in hot ghee or oil until golden in colour. As soon as you remove the bread rounds from the hot ghee or oil, dip them into the sugar syrup for a minute. Remove into the serving dish. Spread 1 tbsp. of the condensed milk mixture on each bread round. Turn the peach-half upside down. Place it onto the bread round. Chill.  Prepare the Melba sauce by boiling together the raspberry or strawberry jam with 1/2 cup of water and straining it after that. Just before serving, pour 1-2 tbsps. of the melba sauce over each peach. Garnish with a mint leaf and serve chilled. 4 servings. 50 minutes ( 10 mins prep time, 40 mins cook time )

• 500  g  all-purpose flour  (maida)
• 1/2  kg  dried  powdered milk  (khoya)
• 6  tablespoons  oil  or ghee
• oil  or ghee , to fry
• 200  ml  water
• 200  g  dates
• 200 g  almonds , cut into thin strips
• 2  cups  sugar
• 2   ups  water
• 3-5  saffron strands
• drops yellow food coloring, as required

Apply a little ghee or oil on your palms and then mix ghee or oil (Use ghee for authenticity) with flour until it looks like breadcrumbs. Add water, slowly, to make a soft dough, and cover it with a damp cloth. Keep aside. Fry the dried milk powder till light brown. Add almonds and dates. Mix well and fry for another 2 minutes. Allow it to cool. Pour water in a pot and add the sugar to it. Stir well and then boil the sugar-water syrup until it is of one-thread consistency. Add a few drops of yellow food colour and saffron. Mix well. Keep aside. Now roll the kneaded dough into small rotis (Indian flatbreads), about the size of your palm. Fill half of this with the dried milk powder mixture and seal it tightly with the other half, twisting the edges inwards. Take care to see that the filling does not ooze. Heat ghee or oil in a wok. Once it is hot, slowly put in the gujias and deep-fry till golden brown on either side. Allow the excess oil to drain out on clean paper kitchen napkins. Drop them carefully into the hot sugar-water syrup, mix well until the gujias are well coated with the syrup on either side. Carefully remove them, one at a time, and place neatly on a serving plate. What are you waiting for? Go ahead, and have one! 40 Gujias 1 hours 40 minutes ( 40 mins pr )

• 1 egg  (beaten)
• 1 tablespoon  sugar
• 1 cup  all-purpose flour
• 3 tablespoons  milk
• 2 teaspoons  baking powder
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