''Navratri recipes'' from Chef Thayanithy, Sous Chef at Signature Club Resort

Recipe Name: Channar Payesh

Ingredients:

• Milk = 1.5 lit

• Paneer = 300 gm

• Sugar = 200 gm

• Dry nuts (fine chop) = 75 gm

• Condensed milk (milk maid) = 50 Ml

METHOD:

1. First reduce the milk to half on medium flame

2. Then put the sugar and dilute in to milk completely

3. After that put the grated paneer into milk, and cook it for another 10 to 15 minutes on slow flame (depends on texture you want)

4. Then finish with nuts and condensed milk

5. Serve it chill

Recipe Name: Cardamom Malpua

Ingredients:

• Maida – 500gm

• Milk- 200ml

• Ripe banana – 2

• Sugar – 300 gm

• Water – 2 cup

• Lemon juice

• Finely chop dry nuts- 75 gm

• Ghee

METHOD:

1. make batter of flour and milk to pouring consistency, then add mashed banana and mix well make sure there should be no lumps in batter it will take approx. 30 mint to mix it well

2. Then add finely chopped nuts, raisin mix it

3. Set the batter aside 45 mint to 1 hour

4. Then make sugar syrup, boil it nicely and put lemon juice

5. Then mix the batter again for 10 to 15 mins

6. Heat the ghee and take batter with small ball and dip into ghee, fry the Malpua and put into prepared sugar syrup

7. Let it soak inside the syrup for 25 to 30 mins

8. Serve it hot (or) chill

Recipe Name: Kesar badam halwa

Ingredients:

• Almond = 500 gm

• Milk =1 liter

• Sugar =400 gm

• Ghee = 100 ml

• Saffron

METHOD:

1. Soak the almond in water for a night

2. Then drain it and peel the skin

3. Add the peeled almonds into a blender along with 1 lit milk

4. Blend smooth

5. Soak saffron in hot milk, keep aside

6. Heat a nonstick pan with 100 ml of ghee

7. Add pureed almond and sauté on low flame for 5 mint

8. Add sugar and mix well, stir for another 5 mints

9. Add saffron soaked milk

10. Cook the halwa by stirring well until it thickens

11. Serve warm or chilled