Nankaties

1 kg maida, kg powder sugar, kg ghee melted, tsp vanilla ess or elich pd

Method:
Heat ghee let it melt, cool it in a vessel once cold add sugar & cream it till light & fluffy,
add maida & ess & form a dough. Keep for 2 hrs, form shapes decorate & bake in a
preheated oven for 15 mts.

Cordial Coconut ice or Coconut Sweet

2 cups grated coconut (only white part), 50 gms cashew pd,

1 tsp rose essence, 450 gms sugar, 1 cup milk, pink colour
Method:
Mix all in a thick vessel or nonstick pan, once sugar melts, add colour. When it thickens
and starts leaving the vessel add ess & pour on a buttered board shake the board to
spread the mixture. Cool a bit then cut into desired shapes.

it should become thick and leave the sides of the pan it is done

2 cup desiccated coconut, 2 cups sugar, 1 cup milk , 50 gm cashew pd & colour rose ess
same procedure

What is this shelf life of this n once made dose it have to be kept in refrigerator or can
stand on the kitchen counter.

no stays for a month cuz it is cooked

do not refrigerate keep it out once done for 2 week then u can store in the fridge

Pudachi Karanji / Layered Gujiya

Ingredients:

For Cover

1 Cup Maida / Refined flour

1/4 Cup Suji / Semolina

 2-3 tbsp hot Ghee

5-6 tbsp warm Milk or as required to knead the flour.

Salt to taste

For Stuffing:

5 tbsp grated dry Coconut

5 tbsp powdered Sugar or as per taste

1 tbsp roasted Poppy seeds

1 tbsp roasted Sesame Seeds

1 tbsp roasted Suji

2 tbsp Raisins

2 tbsp chopped Almonds and Cashews

1/4 tsp Cardamom Powdered

For Spread ( Sata )

3 tbsp Rice flour

2 tbsp Ghee

Method:

1. In a mixing bowl take the Maida , Suji and Salt . Heat up 2 tbsp ghee and add to it.
Mix well to get a crumbled mass.

2. To this add warm milk slowly and knead the flour to get a medium consistency dough.
Cover it and keep aside for 30 minutes.
 3. Mean while to make the filling , dry roast the grated Coconut, Poppy seeds , Sesame
seeds , Suji, Almonds and Cashews separately in a pan on low to medium heat. Let all this
cool down in a bowl. To this add the powdered Sugar, Cardamom powder , and Raisins . The
filling is ready.

4. Make the Sata / spread by whisking the ghee and rice flour together until a smooth
mixture is formed.

5. Divide the dough into three equal parts and roll out thin rotis out of each part. Now take
one roti , apply sata evenly on it, keep 2nd roti over it , again apply sata and keep third roti,
again apply sata and roll the three together firmly to form one big roll.

6. Stretch out the roll little and cut into small pieces using a sharp knife. Now roll out each
piece separately into a poori size, add enough stuffing on one half of the round and cover it
by the other end. Apply milk on the edges and seal the karanji giving it a crescent shape.
Decorate the edges either using a fork or make small folds of the edges .
 7. Deep fry the Karanjis in Ghee / Oil on a low to medium heat until they turn golden in
colour from both the sides. On cooling transfer them to air tight container. They remain good
at room temperature for 8-10 days.

Shakkarpare
There are two types of Shankarpale , sweet one and the savory / Namkeen one -
Namakpare. The savory one is made fully out of Maida , i have already posted the recipe and
this sweet shankarpale are made using both Suji and Maida. There is one more difference
between these two shankarpale. The savory ones- Namak pare are to be fried in a oil on
medium to high flame whereas , the sweet ones are to be deep fried on a low flame. This is
my Mum's full proof recipe. These Shankarpale can also be baked , but taste wise fried ones
are best. I always prepare them in bulk and store them in an air tight container. They remain
good for 2-3 weeks provided they are left until then ! :)

Ingredients: 1 Cup =200 ml

1/2 Cup Suji/ Semolina

1/2 Cup Oil

1/2 Cup water

1/2 Cup Sugar

2 1/2 - 3 Cups of Maida / Refined flour

Oil for deep frying the Shankarpale

Method:

1. In a large mixing bowl take the 1/2 cup Suji and 1/2 cup Sugar and mix with 1/2 cup
water and 1/2 cup refined Oil. Mix well and allow the mixture to stand for 20 minutes
to half an hour. By this time sugar will dissolve completely and Semolina will also
soften and swell a bit after absorbing the moisture.
 2. After 1/2 an hour add cup by cup Maida into the mixture and mix well. Keep on mixing
the maida and kneading until a tight dough is formed.

3. Cover the dough and set it aside for 20 minutes. After 20 minutes, make 4-5 equal
portions of the dough and roll out individual portions into thick chapatis using a rolling pin,
without applying any flour.

4. Using as sharp knife cut the chapati into diamond shape pieces.

5. Deep fry these pieces in small batches on a low to medium heat from both sides until
golden brown in color. Do not overcrowd the frying pan . After frying each batch, raise the
temperature of oil and again lower the flame and then fry the next batch. Repeat the
procedure for the rest of the dough balls.

6. You may also roll out the dough a little more thicker and cut small squares out of them
and then deep fry them. They will form layers and will obviously look thicker and brown in
color. Taste wise no difference, only you have to make sure you fry them on a very low flame
making sure they are evenly cooked from inside without being burnt.

7. Remove them on a tissue paper to drain out excess oil and transfer them to airtight
containers on cooling.
 Besan Sev (Crispy Indian Snack)

Besan sev is a popular savory crispy snack, which is made in almost every household in
India. These noodle-like Sev are so tasty that when you start munching, its often difficult to
stop. This is a quick and easy recipe. Besan Sev is a great snack to make in bulk as it stays
fresh for months. They are made on all festive occasions. How you serve these sev often
depends on how thick sev are. Fine sev are used for garnishing chaat. Thicker sev are served
alone as a snack. My favorite way to serve sev drizzeled with cilantro chutney. To make sev
you do need to use sev maker, which is a small gadget like for making noodles.
Recipe will serve 4.
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients:

2 cups besan (gram flour)

1 teaspoon carom seeds crushed (ajwain)

1-1/2 salt

1/2 teaspoon red chili powder, adjust to taste

1/4 teaspoon black pepper

1/4 teaspoon asafetida (hing)

3 tablespoons oil

1/2 cup lukewarm water

Oil to fry

Also need sev maker

Method

1. Mix all the dry ingredients together, besan carom seeds, red chili, black pepper, and
asafetida. Add the oil and mix it well.

2. Add the water slowly to make soft and smooth dough. Dough is very sticky, I used a
spoon to mix the dough in the beginning. Then oil the palm and knead the dough. Cover the
dough and allow to rest for about 15 minutes.

3. Greased sev maker with attachment. Place enough dough to fill the cylinder of sev
maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan
should have about one inch of oil.
4. Oil should be moderately hot, Note: when you place little piece of dough oil should
sizzle and dough should come up slowly without changing color.

5. Now hold the sev maker over frying pan, press the handle, sev will start coming out in
to the oil. As sev is coming, slowly move the sev maker in circular motion.

6. As you complete one circle stop. Fry both sides till they become light golden brown,
and oil will stop sizzling. Sev is ready. Remove it using slotted spoon.

7. Take them out over paper towel lined plate. And continue the same process for
remaining dough.

8. Let the sev cool completely, as it cools they will become crispy. Break sev lightly with
your hand and sev is ready to serve.
SOF - 10th International Mathematics Olympiad

1st Level Result

Student Name: LOGAN FONSECA

Roll No: MH0309-04-X-001

Class: 4

Section: X

Total Marks Scored: 39

International Rank: 33*

International Award Won: N.A.

Zonal Rank: 11

Zonal Award Won: Medal of Excellence + Certificate of Excellence

School Rank: 1

School Award Won: N.A.

Qualified For 2nd Level: YES

School: RAJHANS VIDYALAYA MUMBAI MAHARASHTRA

Footnotes

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exam.

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Olympiad.
 2. Top 25 rank Holders, Zone wise & Class wise.

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the IMO and scored 50% or more marks & section topper with over
25 participants & scored 50% or more marks.

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