Coconut lovers dream come true with the coconut hearts and chocolate, it shouts out I love you!! Make it for that someone special or a special occasion by changing up the colors!
4 cups desiccated coconut
1 14 oz can condensed milk
rose essence (optional)
To be used later
semi sweet chocolate melted
white chocolate melted
food coloring (optional) red, pink, and lime green
In a big bowl add the coconut, condensed milk and the rose essence mix it well and separate the mixture according to how many colors you are planning to have. Add the individual food color in the individual containers and mix the colors well. If using a mold place the mixture in the molds if using a tray just set it in a tray and cut it with a cookie cutter, but leave it in the pan and refrigerate until set and easy to handle. Once the coconut pieces or hearts are easy to handle melt your chocolate and either dip or drizzle them with whatever color chocolate you want. Use your imagination and explore your artistic creativity.

Very healthy and super delicious no guilt date bites that is going to satisfy and sugar craving!
1 13 oz pack baking dates
1/2 cup pistachios
1 to 2 tsp ghee or butter
All the below products can be used for garnishing!
crushed slivered almonds for garnishing
sprinkles for garnishing
crushed pistachios for garnishing
desiccated coconut for garnishing
sweetened coconut flakes for garnishing
In a wide frying pan add the ghee and let it melt, then add the dates and flatten it, this will help cook it evenly, on the side add the pistachios and toast it lightly, after about a minute or so mix everything together and cook it for about 3 more minutes. Shut the stove off and divide the mixture in two, put one half of the mixture on a saran wrap and for it in a cylinder then add the topping of your choice make sure the whole thing is coated well, cover it well and pop it in the freezer for about half an hour then unwrap and slice using a serrated knife!
Makes about 20

A delicious traditional Indian dessert that is sweet and easy to make! It will make any occasion extra special!
2 to 3 cups of oil for frying
For the syrup
2 cups sugar
2 cups water
1/4 tsp crushed cardamoms
5 to 7 strands of saffron
Ing for the mixture:
12 oz or 341 grams mawa (grated)
3/4 cup soji or semolina
3/4 cup milk
2 tbsp milk (maybe needed to bind the dough)
Put it on the stove and boil till it reaches a one thread consistency take it off the stove and keep it warm.
3/4 cup soji or semolina
3/4 cup milk
Mix these two ingredients together and keep it aside for about 2 hours.
In a bowl combine the two ingredients the soji and the milk, keep this aside for about 2 hours, in the mean time make the syrup and maintain the temperature on low to keep it warm. Once the mixture is soaked in add the grated mawa in it and knead the dough really well, you might need to put the extra two tablespoons of milk in it, start with adding 1 tbsp at a time. Once the dough is kneaded really really well fry them on a med low heat till it reaches the color you desire. If you like the gulab jamuns to soak up all the syrup and be very soft then add the jamuns in hot syrup if you want it not to soak in too much syrup then keep them aside once they cool then add it to the warm syrup and let the jamuns sit in there for a couple of hours!

A delicious creamy and nutty burfi which will melt in your mouth!
I9x13 pyrex dish greased
15 oz Ricotta Cheese
16 tbsp unsalted butter
4 cups powder milk
1/4 tsp pistachio essence
1/4 tsp ground cardamom
1/2 cup chopped pistachios
couple drops of green food color
1 cup sugar
In a big pot add the room temperature butter and let it melt, then add the ricotta cheese, mix it really well till all the ingredients are really well combined. Add the powder milk in it and again mix it really well, after it has combined well add the cardamom powder, pistachio essence, crushed pistachios, and food coloring, and the sugar now let this mixture cook for about 15 to 20 minutes making sure you stir it now and then till the mixture has become thick and is leaving the sides of the pan.
Mine took exactly 20 minutes! At this point go ahead and set it in the greased pan, after 5 minutes go ahead and cut it then top it with more crushed pistachios for garnishing!
This makes 35

This is an amazing Bengali mithai that is very fun to make and easy, it tastes delicious and looks amazing!
To make the paneer you will need
4 to 5 cups of whole milk
1 tbsp of lemon or lime juice you can also use vinegar
1 tbsp of water
Ing to mix in the sandesh
crushed pistachios as much as you like
powder sugar to taste
1 tsp cardamom powder or to taste
saffron (optional)
rose essence (optional)
extra crushed pistachios for garnishing (optional)
Boil the milk so it boils once then turn heat off so it cools down just a bit then put the flame on and add the lemon juice and water and keep stirring till you see the the milk has separated and looks like cottage cheese, transfer the mixture on a big plate and knead this till it is really nice and smooth then go ahead and add the pistachios, cardamom, rose essence and knead it some more. Transfer this in a pan and cook the mixture till the mixture is really fragrant and forms a ball then transfer back in the plate. Let the mixture cool just a little so it’s easy to work with, at this point add powdered sugar little by little until you are satisfied with the taste, if you choose to add the saffron add it now or leave it plain. Make a ball and indent with your index finger and fill with pistachios!

A rich burfi or fudge with a bitter sweet chocolate layer, that balances this amazing mithai, can be enjoyed anytime or on extra special occasions!
6 cups nonfat instant dry milk powder
1/2 tsp crushed cardamom powder
pinch of salt
3/4 cup powder sugar
2 cups of whipping cream
1 cup ghirardelli chocolate chips with 60 percent cocoa
4 tbsp unsweetened cocoa powder
Grease an 8X13 or 9xx13 inch tray with ghee
In a microwave safe bowl add the powder milk, cardamom powder, salt, powder sugar, and whipping cream. Stir all the ingredients really well making sure all the ingredients are incorporated very well. Put it in the microwave for 6 minutes in intervals of 1 minute, making sure you stir the burfi after every minute. You will know the burfi is done when the mixture has thickened and come together and the spatula stays clean when you stir it. Layer half the vanilla layer in the tray, and proceed with mixing the other half with the chocolate chips and cocoa powder and layering it on top of the vanilla layer. Let cool for half hour then cut in desired pieces with a disposable knife! Makes 24 pieces approximately depending on how big or small you cut the pieces!
You may need to add about 1 to 2 tsp of whipping cream to the chocolate burfi in order to make it easy to spread on the vanilla layer.

A delicious soft instant Indian mithaii or fudge that will melt in your mouth with it’s richness
Recipe by Parveen Rashid
3 cups besan flour
1 cup ghee or 1 cup unsalted butter
1 can condensed milk (400 grms)
2 tbsp milk (to be mixed with the flour)
1/2 tsp nutmeg
1 tsp crushed cardamom
2 tbsp crushed pistachios for garnish
Heat the ghe in the pan and add besan flour mixture. Fry the besan until the color changes to brownish red. Add the cardamom and the nutmeg, lastly add the condensed milk and cook until the mixture becomes thick and fluffy, pour the mixture in a greased pan and garnish with chopped pistachios. You can also add almonds if you choose to garnish with almonds, cut in desired pieces
Makes about 30

A delicious traditional sweet with healthy properties!
1 pound butter to be used for frying the flour
1/2 cup butter to be used with melting the jaggery
2 1/2 cups of wheat flour
1/2 cup chickpea flour
1/2 cup semolina or suji
11/2 cup or 1/2 pound jaggery
11/2 cups popped gund
10 strands of saffron
1 tsp cardamom
1/4 cup desiccated coconut
11/2 cups crushed almonds (may use more or less)
In a big pan, melt butter then add the wheat flour and fry a bit then add the suji and chick pea flour, fry this until fragrant, on the side melt jaggery and the butter, in the mean time once the flour is fragrant then go ahead and add edible gum, (put edible gum in a flat layer in a plate and microwave until popped then crush with your hands) stir well then add the mixture of saffron, coconut and cardamom, next add the almonds and lastly add the melted jaggery and switch of the stove. Layer it in a 13 x 9 inch tray….. sprinkle with crushed almonds and poppy seeds….. Make sure and cut it right away…..

Moist and sweet bites of coconut that is very easy to make
4 cups of desiccated coconut
1 cup desiccated coconut for dipping (optional)
1 14 oz can of condensed milk
4 tbsp of unsalted butter (melted)
food color (optional)
1/2 cup coconut to dip (optional)
Melt butter in microwave, put the coconut in a bowl and add condensed milk and the melted butter and mix well. If you want to have the colored ladoos than separate the mixture in separate bowls and add the food coloring. Make the ladoos by rolling it in between your palms and dipping them in the extra coconut.

A delicious flaky pastry which is sweet and dipped in syrup
Make chasni or sugar syrup where when a spoon dipped in comes out coated
2 cups white flour
2 tbsp ghee
2 tbsp soji or semolina
pinch of salt
2 tsp custurd
2 tsp ghee
some white flour to sprinkle on top
mix 1 cup yogurt with 1/2 cup water
crushed pistachios for garnish
In a big bowl add the white flour and the soji or semolina as well as the ghee, in a separate bowl add 2 tsp custard and 2 tsp ghee and keep it for later.
Massage the flour and the ghee well with your hands until it is grainy than add the yogurt mixture slowly to form a nice pliable dough. Let the dough rest for at least 20 min than make smaller balls and start rolling them out to about 6 to 7 inches. Once the puris are rolled out than you will spread the custard and ghee mixture on it, keep stacking them and than roll it out to a bigger circle about 12 inches than make a tight roll and cut it. Take the smaller rounds and roll them out so they are skinny and start frying them on med heat, as soon as they come out dip them in the sugar syrup and add 1/4 of the crushed pistachios on it!