RAS MALAI

1 liter full cream milk
3/4 cup sugar [ as per ur taste]
1 tsp of finely crushed cardamom seeds
1 tbs butter or ghee
1/2 tsp baking powder
1 cup of full cream milk powder
1 tbsp semolina [rava]
1 whole egg,lightly beaten
3 tbs chopped pistachio
2 tbs choppped almonds
some saffron threads(optional)
How to make it

PUT LIQUID MILK INTO A HEAVY BASED LARGE SAUCEPAN,ADD
 CARDAMOM pwdr  AND SUGAR, STIRRING NOW AND THEN TO DISSOLVE THE LATTER.ALLOW THE MILK TO BOIL, THEN REDUCE THE HEAT COMPLETELY AND LET SIMMER UNCOVERED WHILE PREPARING THE BALLS.
IN A BOWL, PUT THE MILK POWDER,BAKING POWDER,semolina ,,GHEE AND THE LIGHTLY BEATEN EGG.MIX
EVERYTHING WELL.YOU SHOULD GET ONE WHOLE STICKY AND SOFT DOUGH THAT LEAVES THE SIDES OF THE BOWL.DIVIDE THE DOUGH INTO 15-18 PARTS.ROLL EACH PART INTO A SMALL SMOOTH BALL ALL OVERjust press down ths  balls .NOW PLACE THE BALLS ONE BY ONE INTO THE SIMMERING MILK.
COVER AND COOK FOR ABOUT 8-10 MINS OR UNTIL THE BALLS HAVE DOUBLED IN SIZE. NOW YOU CAN TURN THE BALLS WITH GREAT CARE AND LET THE OTHER SIDE SEEP WELL INTO THE MILK. ALL THE BALLS SHOULD BE FLOATING EASILY.NOW YOU CAN ADD SOME SAFFRON THREADS IF YOU WANT.REMOVE FROM HEAT AND KEEP COVERED AND PUT ASIDE TO COOL.TRANSFER TO A SERVING DISH,COVERED AND CHILL
FOR SEVERAL HOURS BEFORE SERVING.GARNISH WITH PISTACHIO AND ALMONDS FINELY CHOPPED.

Classic chocolate cake

Ingredients (serves 8)

• 1 1/3 cups (200g) plain flour
• 2 tbs cocoa
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 200g good-quality dark chocolate, chopped
• 225g unsalted butter, softened, chopped
• 1 cup (220g) caster sugar
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup (125ml) milk
• Chocolate ganache icing and chocolate curls, to decorate

Method

1. Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
4. Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
5. Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
6. To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
7. To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

http://www.taste.com.au/recipes/20016/classic+chocolate+cake

CHOCOLATE CHOCO CHIP-COOKIES

Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
  Categories: Cookies
       Yield: 54 cookies

       2 c  All-purpose flour
     2/3 c  HERSHEY'S Cocoa
     3/4 ts Baking soda
     1/4 ts Salt
       1 c  Butter or margarine
            -- softened
   1 1/2 c  Sugar
       2    Eggs
       2 ts Vanilla extract
      12 oz HERSHEY'S Chocolate Chips
            -(Semi-Sweet) OR...
  11 1/2 oz -Milk Chocolate Chips
     1/2 c  Coarsely chopped nuts
            -- (optional)

   Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
   In large mixer bowl, beat butter, sugar, eggs and vanilla until light
   and fluffy. Gradually add flour mixture, beating well. Stir in
   chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
   onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
   Cool slightly; remove from cookie sheet to wire rack. Cool
   completely. About 4-1/2 dozen cookies.Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
  Categories: Cookies
       Yield: 54 cookies

       2 c  All-purpose flour
     2/3 c  HERSHEY'S Cocoa
     3/4 ts Baking soda
     1/4 ts Salt
       1 c  Butter or margarine
            -- softened
   1 1/2 c  Sugar
       2    Eggs
       2 ts Vanilla extract
      12 oz HERSHEY'S Chocolate Chips
            -(Semi-Sweet) OR...
  11 1/2 oz -Milk Chocolate Chips
     1/2 c  Coarsely chopped nuts
            -- (optional)

   Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
   In large mixer bowl, beat butter, sugar, eggs and vanilla until light
   and fluffy. Gradually add flour mixture, beating well. Stir in
   chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
   onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
   Cool slightly; remove from cookie sheet to wire rack. Cool
   completely. About 4-1/2 dozen cookies.
 
recipe courtesy  .hershey'S
 
recipe courtesy  .hershey'S

NUTELLA WHITE CHIP COOKIES

1 Jar of Nutella (375 Gr.)
2 1/2 Cups - Flour
1 Cup - Dark - Semi-sweet chocolate morsels
1 Cup - White - chocolate morsels
1/3 Cup - Milk
2 Eggs
1/2 Cup - Sugar
1/2 - Stick of butter
1 Tsp - Baking soda
1/2 Tsp - Salt
2 Tsp - Vanilla extract

In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
Mix all the ingredients well.
In a separate bowl, add the flour, the salt, the baking soda and all the chocolate morsels. Mix everything well with a spoon.
Mix  the vanilla extract and the milk.
Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
Refrigerate the dough for about two hours.
After the refrigeration the dough will be much firmer and easier to roll into small balls.
Roll the dough into balls the size of a golf ball and place on  cookie sheet about 1 1/2 inches apart.
Bake for 10-12 mins. at 375F.


recipe courtesy ;Nonna