Paan Truffles

Prepare the Paste: Blend 14 paan leaves with 1 tin of condensed milk until smooth. 

Toast the Coconut: Heat 2 tsp of ghee in a pan over medium heat. Add 1/2 cup of desiccated coconut and toast until fragrant. 

Thicken the Mix: Pour the paan paste into the pan with the coconut. Cook, stirring continuously, until the mixture thickens to a fudge-like consistency (similar to Kalakand or milk peda), then remove from heat and let cool. 

Shape and Stuff: Flatten a small portion of the cooled mixture in your palm, place 1 tsp of gulkand in the center, and fold the mixture over to completely enclose it. Roll gently to form a smooth ball. 

Finish and Chill: Roll the stuffed balls in extra desiccated coconut or dip in melted white chocolate. Transfer to the fridge for 1 hour to set before serving.

Halwa Boorelu

 Soak 1/2 Cup Urad Dal and 1 cup of Idli Rice in water overnight. 

Grind into fine batter with little water, 1 tsp Salt, 1 tsp Sugar and keep aside.

Roast 3/4 cup Sooji in a tsp of Ghee in a pan until golden brown and remove from heat. Keep aside. 

Heat 1 1/2 cup Water seperately and add it to the sooji pan and mix until the water is absorbed. Add 1 1/4 cup Sugar, a pinch of food color, 4 1/2 tsp of Ghee and cook for 2 minutes. Add a pinch of Cardamom Powder and cook for few minutes until halwa is manageable to make into balls. Let it cool.

Once cooled, make balls and dip into the batter and deep fry until golden brown.

Serve warm or cold.

Disney inspired "Jack Jack's Num Num Cookies"

Preheat the oven to 325F and prep the cooking / baking sheet.

Melt a cup of unsalted Butter and mix 1 1/4 cup of Brown Sugar, 1/4 cup of Sugar and 2 Eggs. Mix in a tsp of