Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

 Make dough using refined flour, soda bi carb, baking soda, curd and 1/2 cup ghee. And keep aside for 20-25 mins.

meanwhile prepare sugar syrup using remaining sugar. syrup should be of 2 strings consistency.

Now make small balls of dough and flatten them with your palms.

Take ghee in a pan . When hot, fry flatten dough till golden in colour. and put in the sugar syrup.

Remove from sugar syrup after 5-10 mins and serve.

Remove the seeds from dates and chop them. Soak in 5 tbsps of water with ½ tsp of soda for 4-5 hours or overnight. Sift maida with baking powder. Add dates and walnuts to the maida and mix well. Beat condensed milk and butter well, in a clean pan. Add the maida mixture to the condensed milk mixture, add the essence and beat well. Bake in a preheated oven at 150º C for 50 minutes. Keep aside.

 Prepare custard sauce by dissolving custard powder in ½ cup milk. Heat the remaining 2 cups of milk with sugar. When it boils, add the custard powder, stirring continuously.
Cook for a few minutes till it coats the back of the spoon. Serve the pudding with hot custard sauce.

Method for Base    

- Melt the ghee in a pan . Add the Biscuits and Mix till all the ghee is soaked in all the Biscuits .

- dd half cup sugar and mix well .

- Set the Biscuits in a Serving Bowl and let it cool until fluff is ready .

For Fluff

- Blend the cream , Milk , Lemon Juice and the Remaining Sugar for 2 Mins .

- In Another Bowl pour the mixture and add a quarter of lemon rinds and mix / stir .

- Pour it into the serving bowl and Garnish .

For Garnishing

Garnish it with grated chocolate directly to the surface and spread the lemon rinds for same colour . Freeze for 5 -6 Hours .

Note

U can use strawberry pieces for garnishing instead of choclate

1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5. To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.
6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

1. Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.
2. Bake 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
3. Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator

1. Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.
2. Pour into greased 9x5-inch loaf pan.
3. Bake 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.

1. Preheat oven to 375 degrees F.
2. Line muffin pan with muffin paper cups
3. Mash bananas well
4. Chop the walnuts and reserve 1 tbsp for sprinkling on top.
5. Add sugar and melted butter
6. Mix the dry ingredients really well or sift and then add to banana mixture [ Mixing dry ingredients is important. Otherwise you will be biting into lumps of uncooked baking powder - not a pleasant taste!]
7. Add the chopped nuts.
8. Mix just enough to bring everything together
9. Fill muffin cups about 3/4 to the top
10. Sprinkle with chopped walnuts.
11. Bake for 20 minutes or till the muffins are golden brown.