# data[].attributes.body
Happiness is when what you think what you say and what you do in harmony.
My dear dipsites i'm glad you are here . happy to meet all of you . we will enjoy learning in our virtual classroom. let's start our journy of Lerning with fun.

# data[].attributes.body
Hello everyone!! I exited am.... here I am so exited to tell about myself that I have mixed up my words. Let me try again. Hello everyone!! I am so exited to be promoted to class 6B from 5A. I am very happy with all my teachers and Sandhya and Puja mam, are just my favorites . My talent is to play music. I love to play my piano and guitar while I am free. A fun fact about me is that I love playing cricket and will be joining cricket coaching in summer holiday's. Thank you all and I wish for a great year ahead.

# data[].attributes.body
Hi my name is vamshi bhargava i have been promoted from class 5 F to class 6B . My hobbies are playing football,art and orgami. My talents -i can slove a rubiks cube in under 1 min. Fun fact about me -i love foot ball so much that iam going to football coach in summer holidays .

# data[].attributes.body
Hello everyone! I am Sathvika upgraded from 5A to 6b . I am an classical dancer my hobbies are dance, music, drawing . I am eager to know about my friends and teachers. My favorite subject is social , and 2nd language which is hindi .

Thank you

# data[].attributes.body
Good morning everyone, I am Aayushi Choudhary. I have been promoted from Class 5B to 6B.
My hobbies and talents : Reading books, Coding, Skating, learning and playing Piano, Travelling and taking care of my pets. I am very passionate about reading books, last year in the month of May 2021, I took a resolution to finish reading one book in one day, and I am very happy that I have achieved this goal in December 2021. People say I’m good at singing and playing Piano. Presently I am working on making my own app which I wish to publish in near future.

Fun fact about me: I have a collection of more than 1000 sea shells.

Looking forward to meet my teachers and friends offline and have a great academic session.

Thank You.

# data[].attributes.body
htxdjtd

# data[].attributes.body
ASQd

# data[].attributes.body
It is a popular Indian sweet made with milk, sugar and cardamom/saffron. Traditionally Peda is made by simmering milk for prolonged hours to obtain the evaporated milk solids known as Khova. Then it is sweetened and flavored. As this procedure takes several hours, we can use milk powder to reduce the cooking time to just 10 min.

Procedure:
1. Add ghee to a pan
2. Pour 1/2 cup milk and when the milk becomes warm, add 1 cup milk powder.
3. mix well to make a smooth mixture
4. Keep stirring until the mixture begins to turn a little thicker
5. When it becomes more thick and sticky, add some more ghee
6. Keep stirring until the mixture becomes a mass and leaves the pan.
7. Transfer this to a mixing bowl and let it cool.
8. Add cardamom powder and sugar powder.
9. Knead the dough, divide it into equal portions and roll to balls.

The delicious Peda is ready and it stays good for about a month when stored in refrigerator.

Diwali Message:
The festival of lights is around the corner. So, spread happiness, joy and positivity. Celebrate eco-friendly Diwali with your friends and family with lots of laughter and love. Say BYE to crackers for a healthy environment. Stay safe and stay healthy.

# data[].attributes.body
BEST FRIENDS VALUE
WITH THIS SHINY LIGHT OF DIWALI

# data[].attributes.attachment_link.title
Latest Happy Birthday Greetings Funny Video

# data[].attributes.headline
The Class Teachers  of Grade IV will be available on *Tuesday, 22 December 2020  between 8:00 a.m. and 8:30 a.m.* and *after regular classes* for an interaction. (as per the timings/roll number wise posted in Google Classroom) In case you have any queries regarding online classes, you may login and clarify within the stipulated time. Parents of the specified roll numbers of the students may login using the link shared in the Google Classroom. Kindly adhere to the time slot roll number wise which will be *shared in the Google Classroom stream* .You may use the chat box to post your queries.We seek your cooperation.

# data[].attributes.subject
The Class Teachers  of Grade IV will be available on *Tuesday, 22 December 2020  between 8:00 a.m. and 8:30 a.m.* and *after regular classes* for an interaction. (as per the timings/roll number wise posted in Google Classroom) In case you have any queries regarding online classes, you may login and clarify within the stipulated time. Parents of the specified roll numbers of the students may login using the link shared in the Google Classroom. Kindly adhere to the time slot roll number wise which will be *shared in the Google Classroom stream* .You may use the chat box to post your queries.We seek your cooperation.

# data[].attributes.body
Class : 4F
My favourite delicacy is KAJU KATLI
It is made with milk,sugar,cashew nuts and other dry fruits.......It's just yummy and my mummy makes it the best

# data[].attributes.body
Its one of my Tasty sweet
when I think of it my mouth starts watering

# data[].attributes.body
Name: Daksh Mekala
Class: 4B

Ingredients-

Urad Dal-500gms, Sugar- 250gms, Ghee- 250 gms, Cardamom powder- 1 teaspoon, Roasted Almonds- Handful

Preparation process-
1) Roast the Urad dal until the color turns slightly.
2) Grind the roasted dal to a course powder. Next grid the sugar.
3) Heat the ghee, and add it to the grinded ingredients.
4) Mix it well by adding cardamom powder.
5) While it is hot start making laddoos.
6) Garnish with roasted almonds.

YUMMY ITS READY TO EAT!!

# data[].attributes.body
Name: Daksh Mekala
Class-section: 4B
Sweet Dish Name: Sunnundalu

✨Happy Diwali ✨
Ingredients :
Urad Dal-1kg, Sugar- 800Gms, Cardamom powder-1 teaspoon, Ghee- 800Gms, Almonds- Handful.

# data[].attributes.body
Name - Tanish Goyal
class - 4C
Ingredients of jalebi-
3 cup all purpose flour
2 cup hung curd
1/2 cup ghee
3 cup sugar
5 strand saffron
1/2 teaspoon powdered green cardamom
1/2 cup corn flour
1 1/2 pinch baking soda
2 cup sunflower oil
3 cup water
4 drops rose essence
1/2 teaspoon edible food color
Step 1 Prepare the Jalebi batter and let it ferment overnight
To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour in the above mixture. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique "khatta" taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.
Step 2 Deep fry the Jalebis
Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.
Step 3 Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm with Rabri
Soak the jalebis in sugar syrup for 2-3 minutes.

Ensure that the sugar syrup is warm and not very hot. Now, remove from the syrup and place on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.

# data[].attributes.body
Class-4F
Recipe-Gulab jamun
Step1

# data[].attributes.body
Class- 4A
Roll No- 38
Favourite  Sweet: GUJIA
Ingredients :

2 cups maida,1/4 cup semolina,5 tbsp ghee1/4 cup milk,1 tsp saffron
For the stuffing:
1 1/4 cups sugar1/2 cup mawa, grated dessicated coconut,

1/4 cup almond, chopped1 tsp cardamom powder In a mixing bowl, add maida, suji and ghee, mix well.Add milk with saffron and knead the dough till hard enough. Cover and keep aside for 5-10 minutes.
Prepare the stuffing:

Heat the ghee in a pan, add mava along with all the nuts and mix well.

Add the sugar and cook for 6-7 minutes. Now add the cardamom and coconut and mix well. Stir for another 3-4 minutes and turn off the flame. Transfer this mixture into a bowl and keep aside.
Prepare Gujiya

Make round size dough sheet with the help of a round cutter.

Place the stuffing as the shape of the round dough sheet.

Now make a half moon shape and turn the edges of the sheet to lock both the sides.

You can deep fry these gujiyas or bake in a preheated oven at 180 C for 30 minutes.
SAFETY TIP FOR DIWALI:
Dont use sanitizer before burnig crakers
THANK YOU

# data[].attributes.headline
Meetha is sweeter when shared with friends/family!                         Fazal Abbas                                        Class - IV'A'                                       Roll No - 1

# data[].attributes.subject
Meetha is sweeter when shared with friends/family!                         Fazal Abbas                                        Class - IV'A'                                       Roll No - 1

# data[].attributes.body
Favourite Sweet - French Toast

Ingredients :
White bread slices - 6
Eggs - 2
Sugar (Crushed) - 6 tsp
Oil - 3-4 tsp
Cardamoms(crushed) - 2

Method -
1. Cut the corners of bread neatly of each bread and then cut it in half
2. Carefully separate the egg white  in a bowl
3. Now add the sugar to the egg white and add the  crushed powder of the cardamoms
4. Beat it thoroughly till it becomes good fluffy
5. Put the pan on the stove and heat it slightly
6. Add the oil to the pan
7. Dip the pieces of bread  in the egg white - sugar mixture nicely and put it on the pan.
8. Fry it until it golden brown at low flame from one side and then flip it to fry the other side.
9. Do the same with all your other 11 pieces of bread
10. Serve it with a light honey drizzle on the top
11. Your sweet is now ready to be eaten !

# data[].attributes.body
Class:4B
Roll No: 30

Today I am going to share with you the recipe of Coconut laddoo.

1.Break open 3 coconuts.

2.Take out the water and grate the coconuts and keep aside.

3. Take around 750 grams of jaggery in a thick bottom vessel.

4. Lit the stove and allow the jaggery to melt.

5. Now as the jaggery melts, add the grated coconut and mix them well.

6. Keep on mixing for about 20 to 25 mins, till the mixture turns sticky and shiny in texture.

7. Add Cardamom powder  to enhance the flavour. Remove mixture from the stove and allow it to cool.

8. Roll into small balls and enjoy the traditional and healthy Coconut laddoo....

# data[].attributes.body
Name: Aiza Rizqin Syed

# data[].attributes.body
Class: 4B
rol number:30

1. Break open

# data[].attributes.body
T. Ananya Snigdha
4C  Roll # 39
My Diwali favorite sweet  is Suji ka halwa. It is made with fried Suji, sugar, ghee and dry fruits. This sweet item can be served as desert during breakfast, lunch or dinner.It has healthy ingredients and is very simple to make.

Diwali tips
1. Do not wear synthetic cloths while bursting crackers.

# data[].attributes.body
NAME : DHWAJ JAIN
CLASS :4E
ROLL NO: 13
INGREDIENTS OF KAJU KATLI
1/2 Kg. Kaju
1/2 Kg powdered sugar
Wash kaju 3 to 4 times and dip the kaju in milk for 15 to 20 minutes. Then take out kaju from milk and make a blend it mixes . The paste should be thicker.
Then mix well both kaju and powdered sugar in kadai in a medium frame until it gets thicker. As it gets thicker, spread it on sheet . Then cut it in required shape and it is ready to serve.

# data[].attributes.body
CLASS: 4
SECTON: F
ROLL NO.: 4
Favorite dish: gulab jamun.

INGREDIENTS:
Sugar
Milk
Dry fruits
Khova

method:

1. Mix khova , maida and make balls out of it .

2.Fry the balls in the oil.

3. Also make a syrap using sugar and water.

4. Pour the syrap onto the balls.

AND NOW TASTY TASTY GULAB JAMUN IS READY

# data[].attributes.body
Name - R.Josiah Dsmiel
Class - IV D
Roll No. -32

Dish name - Sunnundullu (Andhra Sweet)

Ingredients required
1 kg Urad dal
1 handful of rice grains
1 kg sugar
1/2 kg ghee
6 numbers of cardamom

Step 1 - Roast the Urad dal and the rice to light brown colour.
Step 2 - Mix the rice and Urad dal and make powder with the help of the blender.
Step 3 - Take the ghee in a lukewarm temperature
Step 4 - Mix the urad dal and rice powder and the cardamo  powder along with the ghee and make ladoos out of it.

# data[].attributes.body
Name: Md.Yaman Raheesh
Roll No:25
Class:4D

Jalebi Recipe
Total Time 50 minutes
Prep Time 30 minutes
Ingredients of Jalebi
For 1 Person
1/4 cup teaspoon all purpose flour
3 tablespoon hung curd
2 and 1/2 teaspoon ghee
1/4 cup teaspoon sugar
1/2 strand saffron
green cardamom as required
2 and 1/2 teaspoon corn flour
baking soda as required
3 and 1/4 tablespoon sunflower oil
1/4 cup teaspoon water
1/2 drops rose essence
edible food color as required
How to make Jalebi
caramel
Step 1
Prepare the Jalebi batter and let it ferment overnight
To make this easy Jalebi recipe, mix together all-purpose flour, corn flour and baking soda in a bowl.
Now, add ghee and food color in the above mixture.
To make a thick batter add hung curd and water.
Mix well until it is thick but has a slightly flowing consistency.
Keep it aside for 8-10 hours to ferment.
This step is important to give that unique "soar" taste to Jalebi.
To make the sugar syrup, heat water in a pan over medium flame.
Add sugar and mix until fully dissolved.
Simmer the syrup until it attains one string consistency.
Add saffron, cardamom powder and rose essence. Stir well.

Step 2
Deep fry the Jalebis
Now, heat oil in a pan over medium flame for deep frying.
Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth.
Squeeze the muslin cloth to make concentric circles.
Move from inside to outside to make perfect circles.
Fry till jalebis are crisp and golden.

Step 3
Soak the jalebis in sugar syrup for 2-3 minutes.
Ensure that the sugar syrup is warm and not very hot.
Now, remove from the syrup and place on a tray lined with butter paper or foil.
Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature.

# data[].attributes.headline
Hi, Tanishka.. from class 4 C ... loves Sheera and now I m gng to share her fav sweet recipe 

# data[].attributes.subject
Hi, Tanishka.. from class 4 C ... loves Sheera and now I m gng to share her fav sweet recipe 

# data[].attributes.body
Sheera
One of the most popular Indian sweets is the Rava Sheera is very easy to prepare .... you just have to roast Semolina , cook in a milk and add sugar.. To enhance the taste you can add dry fruits, cardamom powder and cook ... while the classic version might take a long time, this will be ready in 15min if you use a microwave....  Thank you Stay safe and healthy

# data[].attributes.body
Name: CH KARTHIKEYA
Class: 4B
My favourite sweet is puran poli
Avoid using plastic things in decoration. Instead use  natural flowers and leaves.
Don't use alcohol based sanitizer while bursting crackers.
Don't play with fire. Children take the help of elders while bursting crackers.
Distribute sweets and gifts to poor children.
Perform Lakshmi Pooja and pray Goddess to come out of from this Pandemic.
SARVE JANAA SUKHINO BHAVANTHU

# data[].attributes.body
Class:4B
I am going to show you my Diya 🪔 which I painted and decorated

# data[].attributes.body
class:4
sec:E
roll no: 25
I am going to show my diya which I decorated in class

# data[].attributes.body
Happy Diwali

# data[].attributes.body
class 4-E
roll no: 25
i am going to show my diya which i decorated

# data[].attributes.body
Roll no - 40
Class - 4B
Favourite sweet dish - dry fruit  laddu
Ingredients

# data[].attributes.body
Name: Amlaan Mohan
Class:4E
Roll no: 32

Jalebi is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water.

Safety tip for Diwali: Let us wish Diwali to our friends and relatives with a 'NAMASTE'.

# data[].attributes.body
Class 4A
Roll No. 13
My favourite sweet: Motichoor Laddu
Ingredients of Motichoor Laddoo

2 1/2 cup gram flour (besan)

3 cup ghee

2 pinch baking soda

1 1/2 teaspoon green cardamom

1/2 teaspoon edible food color

For The Main Dish

3 cup sugar

2 cup water

How to make Motichoor Laddoo

Step 1 Make the boondi batter

To make this traditional Indian sweet at home, take a large bowl to add 2 1/2 cups of gram flour, then mix orange colour and mix it well. Then, add some water and a little baking soda. Blend the mixture well and make sure there are no lumps. Once the blend attains a perfect consistency, it's time to move to the next step.

Step 2 Prepare the boondi

Now, heat ghee in a large deep frying pan. Place a perforated ladle (jhada) on top of the oil and add some of the batter. Slowly let the boondi batter fall in the oil and cook them on a low flame, till properly cooked. Once done, place the boondi on a tissue paper to remove excess oil.

Step 3 Prepare sugar syrup and mix with the boondis

Then, take a pan and add some water and sugar, allow this blend to boil until it attains a two-string consistency. Then add some cardamom powder and let it cook. Then add the boondis and cook till the sugar syrup and boondi is perfectly mixed. Cover it with the lid and turn off the flame.

Step 4 Garnish and relish!

Grease your hands with a little ghee and start shaping the ladoos. Place them in an open tray and garnish with some crushed nuts and indulge in the goodness.

Diwali Message:
Lets fill our homes with Prayers & Light not with Fumes & Crackers.

# data[].attributes.body
Class :4f
My favourite sweet dish: Rava laddu (sooji coconut laddu)

Ingredients: 
1/4 ghee
6 cashews
2 raisins
1 cup rava/sooji
1/4 cup warm milk
1/4 tsp cardomon powder

Instructions
1.Firstly in a wide pan fry 6 chopped cashews and 2tbsp raisins.

2. Fry untill raisins puff up and cashews turn golden brown. Transfer them to a plate and keep aside.
3. In the same pan add 1 cup rava and roast on low flame.
4. Roast the sooji untill it chhanges to light brown and turns aromatic.
5. Further add 1/4 cup desiccated coconut and roast for a minute more. 
6. Turn off the flameand allow the rawa to cool down to room temperature.
7. Meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and very little water.
8. Further boil for 5 minutes to get a string consistency.
9. Turn off the flame and add roasted rava to sugar syrup.
10.Also add in roasted cashew, raisins and cardomon powder.
11.Stir continuosly to avoid any lumpss.
12. After a minute, rava absorbs the ssugar syrup.
13. When it is still warm enogh , prepare laddos with your palm.
14. Finally our rava laddoos are ready for this diwali, and these can be stored in an air tight container which can be eaten for few more days.

Safety tip for Diwali:

We should wear cotton clothes while playing with fire crackers

Be with your parents or any elder person

Wishing you all a happy Diwali.

# data[].attributes.body
Class :4f
My favourite sweet dish: Rava laddu (sooji coconut laddu)

Ingredients:
1/4 ghee
6 cashews
2 raisins
1 cup rava/sooji
1/4 cup warm milk
1/4 tsp cardomon powder

Instructions
1.Firstly in a wide pan fry 6 chopped cashews and 2tbsp raisins.

2. Fry untill raisins puff up and cashews turn golden brown. Transfer them to a plate and keep aside.
3. In the same pan add 1 cup rava and roast on low flame.
4. Roast the sooji untill it chhanges to light brown and turns aromatic.
5. Further add 1/4 cup desiccated coconut and roast for a minute more.
6. Turn off the flameand allow the rawa to cool down to room temperature.
7. Meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and very little water.
8. Further boil for 5 minutes to get a string consistency.
9. Turn off the flame and add roasted rava to sugar syrup.
10.Also add in roasted cashew, raisins and cardomon powder.
11.Stir continuosly to avoid any lumpss.
12. After a minute, rava absorbs the ssugar syrup.
13. When it is still warm enogh , prepare laddos with your palm.
14. Finally our rava laddoos are ready for this diwali, and these can be stored in an air tight container which can be eaten for few more days.

Safety tip for Diwali:

We should wear cotton clothes while playing with fire crackers

Be with your parents or any elder person

Wishing you all a happy Diwali.

# data[].attributes.body
Class :4f
My favourite sweet dish: Rava laddu (sooji coconut laddu)

Ingredients:
1/4 ghee
6 cashews
2 raisins
1 cup rava/sooji
1/4 cup warm milk
1/4 tsp cardomon powder

Instructions
1.Firstly in a wide pan fry 6 chopped cashews and 2tbsp raisins.

2. Fry untill raisins puff up and cashews turn golden brown. Transfer them to a plate and keep aside.
3. In the same pan add 1 cup rava and roast on low flame.
4. Roast the sooji untill it chhanges to light brown and turns aromatic.
5. Further add 1/4 cup desiccated coconut and roast for a minute more.
6. Turn off the flameand allow the rawa to cool down to room temperature.
7. Meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and very little water.
8. Further boil for 5 minutes to get a string consistency.
9. Turn off the flame and add roasted rava to sugar syrup.
10.Also add in roasted cashew, raisins and cardomon powder.
11.Stir continuosly to avoid any lumpss.
12. After a minute, rava absorbs the ssugar syrup.
13. When it is still warm enogh , prepare laddos with your palm.
14. Finally our rava laddoos are ready for this diwali, and these can be stored in an air tight container which can be eaten for few more days.

Safety tip for Diwali:

We should wear cotton clothes while playing with fire crackers

Be with your parents or any elder person

Wishing you all a happy Diwali.

# data[].attributes.body
Class: 4A
Roll no. 20
Sweet dish: Gul gula (Jaggery sweet)
My favrioute sweet dish is Gul gula also called Jaggery sweet)

Ingredients:
1. firstly, in a large bowl take ½ cup jaggery and ½ cup water
2. whisk and dissolve the jaggery.
3. now add 1½ cup wheat flour, 1½ tbsp rava, 1 tsp fennel, ¼ tsp cardamom powder,¼ tsp salt and ¼ tsp baking soda.
4. mix well making sure all the spices are well combined.
5. further, add ½ cup more water and mix well
6. beat for 2 minutes or until the batter turns smooth and silky
7. cover and rest for 30 minutes or more to get soft and fluffy gulgula.
8. ENJOY!!!

# data[].attributes.body
Name: Sanvi Sethi
Section: IV-B
Roll no.7
My favourite sweet dish is Gajar ka Halwa.

How to Make Gajar ka Halwa Recipe

Ingredients:

1 kg or 4 cup grated carrot / gajar

4 cup full cream milk

1 cup sugar

2 tsp ghee

8-10 unsalted whole or chopped cashews

8-10 unsalted roasted almonds

12-15 golden raisins

How to Make :

Wash, peel and grate the carrots (gajar).

In a wide open pan add ghee and all the dry fruits. roast it for one minute.

Add grated carrot to the same pan.

Carrot needs to be cooked only for 2 to 3 minutes until they turn soft.

Now add 4 cup of milk. try to use full cream milk instead of light milk.

Mix well and let the milk comes to boil. stir in between so that milk does not get stick to bottom.

Cook carrot and milk for 30 minutes on low flame. All the milk should be evaporated leaving behind thick khoya.

Once more than 1/2 of milk evaporates add 1 cup of sugar. mix it well with milk.

Once again, cook the carrots for 30 minutes in a low flame until all the milk evaporates. Garnish it with dry fruits.

Your delisious and nutricious Gajar ka Halwa is ready!

Safty tip on diwali : Try to avoid bursting crackers, clebrate safe and green diwali.

Happy Diwali !!!

# data[].attributes.body
Name Arav Loya
My favourite sweet dish is nah I katli, here is recipe for u all to make and relish

2 cup cashew / kaju

▢

1 cup sugar

▢

½ cup water

▢

1 tsp ghee / clarified butter

▢

¼ tsp cardamom powder

INSTRUCTIONS

firstly, in a mixi take 2 cup cashew and blend to a fine powder. make sure to pulse and blend else, the cashew will release oil and turns into a paste.

sieve the cashew powder making sure there are no lumps. keep aside.

in a large kadai take 1 cup sugar and ½ cup water.

stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained.

add in powdered cashew and mix well.

stir continuously until the mixture is well combined and smooth paste is formed.

now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.

continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.

transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee.

now fold using a spatula until the mixture thickens forming a dough.

once the dough is formed, knead slightly, to form a soft dough.

place the cashew dough between butter paper and roll using a rolling pin.

roll slightly thick making sure it's uniform.

now grease with ghee and apply silver leaf or silver vark. applying vark is optional.

now cut into diamond shape or shape of your choice

Diwali safe tip - don't wear silk clothes while busting crackers... they catch fire very easily.wear cotton.

# data[].attributes.body
Hi !
I am Minal M/O Kushika Agarwal.Kushika's favourite sweet is Gulab Jamun.I would like to share the recepie of Gulab Jamun.

Ingredients

for jamun:

▢ ¾ cup (100 grams) milk powder, unsweetened

▢ ½ cup (60 grams) maida / plain flour

▢ ½ tsp baking powder

▢ 2 tbsp ghee / clarified butter

▢ milk, for kneading

▢ ghee or oil, for frying

for sugar syrup:

▢ 2 cup sugar

▢ 2 cup water

▢ 2 cardamom

▢ ¼ tsp saffron / kesar

▢ 1 tsp lemon juice

▢ 1 tsp rose water

firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.

mix well, homemade gulab jamun mix is ready.

now add 2 tbsp ghee and mix well making the flour moist.

further, add milk as required start to combine.

combine well forming a soft dough. do not knead the dough.

cover and rest for 10 minutes.

meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.

mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.

turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.

cover and keep the sugar syrup aside.

after 10 minutes or resting the dough, start to prepare small ball sized jamuns.

make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.

deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.

stir continuously and fry on low flame.

fry until the jamuns turn golden brown.

drain off and transfer the jamun into a hot sugar syrup.

cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.

finally, enjoy gulab jamun with ice cream or as it is.

Did you try this recipe?Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen us in Instagram or Twitter

Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes

how to make gulab jamun with step by step photo:

1. firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.

2. mix well, homemade gulab jamun mix is ready.

3. now add 2 tbsp ghee and mix well making the flour moist.

4. further, add milk as required start to combine.

5. combine well forming a soft dough. do not knead the dough.

6. cover and rest for 10 minutes.

7. meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.

8. mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.

9. turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.

10. cover and keep the sugar syrup aside.

11. after 10 minutes or resting the dough, start to prepare small ball sized jamuns.

12. make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.

13. deep fry in medium hot oil or ghee. frying in ghee gives a good flavour to jamuns.

14. stir continuously and fry on low flame.

15. fry until the jamuns turn golden brown.

16. drain off and transfer the jamun into a hot sugar syrup.

17. cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.

18. finally, enjoy gulab jamoon with ice cream or as it is.

THANK YOU

# data[].attributes.body
Class: 4E
Roll no.30
My favourite sweet dish is: Semiya Kheer

Ingredients:
1 cup roasted vermicelli
1 cup sugar
1 ltr milk
2 tablespoons ghee
1/2 cup chopped cashew nuts
1/4 cup Raisins (kishmish)
1 spoon Charoli ( sara Pappu)
1/2 teaspoon cardamom powder( elaichi powder )

Directions:
1. Heat 1 tablespoon ghee in a heavy bottomed pan over medium flame. Add roasted vermicelli and stir for 2 minutes and transfer it to a plate.
2. In the same pan, heat another tablespoon ghee and roast cashew nuts, raisins and charoli (sara pappu) until light brown, transfer them to a plate.
3. Take 2 separate pans/vessels and pour half litre milk in each vessel and add 1/2 cup sugar to each vessel respectively.
4. In one vessel, when milk is warm, add roasted vermicelli and stir and cook until it turns soft for around 10 minutes. Keep stirring continuously while cooking and make sure not to overlook it.
5. Add roasted cashews, charoli, raisins, and cardamom powder to other bowl of milk and boil it.
6. Once the milk comes to boil, transfer this milk into the bowl of milk in which vermicelli is cooked.
7. Boil all the contents together for 5 minutes and turn off the flame. You can take it hot or chilled as per your taste.
8. Transfer Semiya Kheer into a serving bowl and enjoy!

One safety rule to be followed:
Say no to crackers for a healthy environment. Do not sanitize your hands while lighting lamps or Diya’s. STAY HOME STAY SAFE.
HAPPY DIWALI!

# data[].attributes.body
Name - Rohan
Class - 4D
Roll no. - 6
Favorite sweet
Kaju katli
Ingredients.
Cashew nuts,sugar, Rose essence, silver warq for decoration.
Method.
Sock cashew nuts in five cups of water for an hour.
Drain & grind them to fine paste on a grinding stone.
Mix together sugar and cashew nuts paste.cook in a deep pan on medium heat, when the mixture begin to thicken, reduce heat and keep stirring.Mixture became thick and leaves the sides of the Pan and remove from the heat.
Immediately mix in the rose essence and quickly turn on to a greased marble or wooden surface.quickly roll thinly with a greased roller .
Spread the silver sheet over and cut into diamond shaped katlis.
Store in an airtight container when cold...

Diwali messege.
Celebrate eco-friendly Diwali with your friends & family with lots of love and say goodbye to crackers for healthy environment.
Stay safe and healthy.

HAPPY DIWALI TO All

# data[].attributes.headline
Name: Kavish Biyani                Class: 4A                                  Roll no: 34                              My favourite sweet dish is Gulab Jamun.         INGREDIENTS                       1 cup dry milk powder             3 tablespoons all-                purpose flour                                   2 tablespoons ghee                 (clarified butter),                  melted                                      1/2 teaspoon baking powder                                         1/2 cup warm milk              1 tablespoon chopped almonds (Optional)               1 tablespoon chopped pistachio nuts                        (Optional)                                1 tablespoon golden raisins (Optional)                              1 pinch ground cardamom                                   1 quart vegetable oil for deep frying                     1 1/4 cups white sugar           7 fluid ounces water                   1 teaspoon rose water      1 pinch ground cardamom                                 Method                                  Step 1                                      In a large bowl, stir together the milk powder, flour, baking powder, and cardamom     . Stir in the almonds, pistachios and golden raisins. Mix in the meted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.                             Step 2                             In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.            Step 3                                               Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and from into about 20 small balls. Reduce the  heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the Jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.                             Step 4                                     Place the balls into the skillet with the syrup.            Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.              And then your Gulab Jamun is ready!! 

# data[].attributes.subject
Name: Kavish Biyani                Class: 4A                                  Roll no: 34                              My favourite sweet dish is Gulab Jamun.         INGREDIENTS                       1 cup dry milk powder             3 tablespoons all-                purpose flour                                   2 tablespoons ghee                 (clarified butter),                  melted                                      1/2 teaspoon baking powder                                         1/2 cup warm milk              1 tablespoon chopped almonds (Optional)               1 tablespoon chopped pistachio nuts                        (Optional)                                1 tablespoon golden raisins (Optional)                              1 pinch ground cardamom                                   1 quart vegetable oil for deep frying                     1 1/4 cups white sugar           7 fluid ounces water                   1 teaspoon rose water      1 pinch ground cardamom                                 Method                                  Step 1                                      In a large bowl, stir together the milk powder, flour, baking powder, and cardamom     . Stir in the almonds, pistachios and golden raisins. Mix in the meted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.                             Step 2                             In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.            Step 3                                               Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and from into about 20 small balls. Reduce the  heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the Jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.                             Step 4                                     Place the balls into the skillet with the syrup.            Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.              And then your Gulab Jamun is ready!! 

# data[].attributes.body
Class: 4B
Roll no: 29
My favourite sweet dish - Caramel Sheer Khurma
Sheer Khurma is a dish prepared on Eid by muslim households.
Recipe :
Ingredients-
For the Caramel sauce:
1 cup granulated sugar
1/4 cup water
6 Tablespoon salted butter{cut into pieces}
1/2 cup cream at room temperature
For the Sheer Khurma
500 ml milk
2 Tablespoon ghee
3 Tablespoon sugar{or as required}
1/4 cup broken seviyan\vermicelli
Handful of mixed dry fruits and dates
1/4 Teaspoon each of cardamom and nutmeg powder
Instructions
The Caramel sauce
1.Mix sugar evenly in water and place over medium heat in a heavy bottomed saucepan. Do Not Stir Again! Simply swirl the saucepan until the sugar melts and turns a light golden-brown colour.
2. Add the butter and whisk until it melts completely.
3. Remove the sauce pan from the heat and slowly pour the cream, whisking constantly until all of it is incorporated.
4. Keep aside to cool for 10 minutes
The Sheer Khurma
1. Chop the dry fruits and dates. Break the vermicelli into smaller pieces.
2. In a pan saute` the broken vermicelli in one table spoon ghee for 1 to 2 minutes or until they are golden brown. Transfer into a separate dish.
3. In the same pan, saute` the chopped dry fruits and dates for 2 minutes. Set aside in the saute`ed vermicelli dish.
4. Bring the milk to boil in the sauce pan. Simmer and let it thicken.
5. Add the saute`ed vermicelli and simmer for 4-5 minutes until the vermicelli softens.
6. Now add the dates, dry fruits and caramel sauce. Turn off the heat. Sheer Khurma will thicken as it cools. Aim to achieve a pouring consistency when serving. You can always add some milk if it gets too thick.
7. Serve Caramel Sheer Khurma hot or chilled.
Happy Diwali!
One Safety Rule To Be Followed: Always wear cotton clothes whilst bursting fire crackers under the supervision of elders!
Wish all once again Happy and Safe Diwali!

# data[].attributes.body
Class - IV C (4C)
Roll No - 27

Favourite Sweet - Bread Ke ChamCham

Preparation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: For 6

Ingredients:

1. Paav Bread, 1 Packet

2. Milk - 2 cups

3. Sugar - 3 cups

4. Oil for deep frying

5. Cardamom - 1

Recipe:

1. Take 3 cups of sugar in a vessel and add 4 cups of water. Keep it on flame for Chashni (sugar syrup). Crush the cardamom and add in the same. Let it boil. Keep stirring to avoid sugar lumps. Also, remember we do not need very thick syrup.

2. Cut paav breads into two daigonally(1 pack of 6 breads will make 12 pieces of sweets).

3. Take 2 cups of milk in a bowl and dip the cut paav pieces into milk properly, take out and keep it on a flat plate so that excess milk is drained out.

4. Keep a deep frying pan with oil on the other side of the gas.

5. Side by Chashni should be ready by now. Turn off the gas.

6. Deep fry the paav pieces (dipped in milk and kept aside) until golden brown and then put in chashni for about 2-5 mins until it is completely soaked.

7. Let it cool slightly. Serve warm or chilled as per choice.

Enjoy this very old original recipe of my mother (Krishna Show). I am sure everyone would enjoy it.

Happy Diwali from US to All! Let's celebrate the festival of lights with a Hope and determination to have a pandemic free Diwali next year. Have a safe and prosperous Diwali in advance!!
-   Aparna (Mother of Pallav)

# data[].attributes.headline
RAMAN                           Traditional Dish:  Mysore PakMysore Pak was originated in Mysuru by Former Mysuru king Krishna Raja Wadiyar IV in 1935.This sweet is also popular in states like Tamil Nadu.Ingredients:1. Sugar - 2 cups2. Besan flour/Gram flour - 1 cup3. Ghee - 2 cupsProcess -Step 1 :- Sieve the Besan flour to get rid of the lumps in it.Step 2 :- Take a heavy- thick bottom kadai,  heat the ghee and pour it in a bowl.Step 3:- Grease a pan or tray with 2-3 spoons of ghee. Most probably, you can use a tray then the Mysore Pak will be in the right shape(Square, or rectangle).Step  4 :- In the Kadai, add 2 spoons of ghee and stir the  Besan flour for 2 minutes.Step 5 :- Now, in the same kadai add sugar and 1/2 cup of water. Let it boil for a few minutes.Step 6:- After sugar melts, wait for 1 string consistency.Step 7 :- Now, add the Besan flour in the sugar syrup and stir continuously.Step 8 :- Slowly, add ghee. Stir very well, so that the Besan gets mixed evenly with the sugar syrup.Step 9 :- All the ghee will be absorbed first and what you will see is a smooth molten mixture.Step 10 :- After sometime, the mixture will also leave the sides of the Kadai.Step 11 :- When you see many small bubbles in the mixture then turn off the stove and pour it into the greased tray.Step 12 :- Leave it for a while.Step 13 :- Now, using a knife, shape the mixture into squares or rectangles.  The Mysore Pak is ready!

# data[].attributes.subject
RAMAN                           Traditional Dish:  Mysore PakMysore Pak was originated in Mysuru by Former Mysuru king Krishna Raja Wadiyar IV in 1935.This sweet is also popular in states like Tamil Nadu.Ingredients:1. Sugar - 2 cups2. Besan flour/Gram flour - 1 cup3. Ghee - 2 cupsProcess -Step 1 :- Sieve the Besan flour to get rid of the lumps in it.Step 2 :- Take a heavy- thick bottom kadai,  heat the ghee and pour it in a bowl.Step 3:- Grease a pan or tray with 2-3 spoons of ghee. Most probably, you can use a tray then the Mysore Pak will be in the right shape(Square, or rectangle).Step  4 :- In the Kadai, add 2 spoons of ghee and stir the  Besan flour for 2 minutes.Step 5 :- Now, in the same kadai add sugar and 1/2 cup of water. Let it boil for a few minutes.Step 6:- After sugar melts, wait for 1 string consistency.Step 7 :- Now, add the Besan flour in the sugar syrup and stir continuously.Step 8 :- Slowly, add ghee. Stir very well, so that the Besan gets mixed evenly with the sugar syrup.Step 9 :- All the ghee will be absorbed first and what you will see is a smooth molten mixture.Step 10 :- After sometime, the mixture will also leave the sides of the Kadai.Step 11 :- When you see many small bubbles in the mixture then turn off the stove and pour it into the greased tray.Step 12 :- Leave it for a while.Step 13 :- Now, using a knife, shape the mixture into squares or rectangles.  The Mysore Pak is ready!

# data[].attributes.body
Class:4A
Roll no: 3
Favourite Sweet: GULAB JAMUN

’Meetha is sweeter when shared with friends/family!’

RECIPE:
Making Sugar Syrup:
Take a bowl  pour sugar and add water and add cardamoms 2-3 to the bowl and allow it to heat till the syrup becomes sticky.

MAKING DOUGH:
Take the gulab jamun mixture in a bowl and add little milk to make smooth dough.keep the dough aside for some time.Make the dough in to small balls.

Preparing Gulab Jamun:
Pour oil in to the pan and heat until the oil is sufficiently heated.
Then add the dough balls to the pan and wait till they turn gold colour.Remove the balls and add them to the sugar syrup

SAFETY TIP FOR DIWALI:

Avoid lighting diyas or candles near electrical wiring.

# data[].attributes.body
Trinabh Shrivastva 4 D roll no 39
My Son's favourite dish is Malpua
How to make-It makes with wheat flour, rice flour, sugar
, banana and dry fruits of our choice .mixed with milk then deep fry like pakoda .it's a traditional recipe of eastern u.p.He likes very much.
safety tip-
In this pandemic situation we should help needy people instead of purchasing crackers.

# data[].attributes.body
Name:Anugrah Mahendra
Class:4E
Roll no : 33
Ingredients
For sugar syrup
2 cups sugar
5 cups water
1tsp milk
1/4tsp cardamom powder
1/2tsp saffron
For Gulab Jamun balls
11/2 cup grated khoya
1/2tsp baking soda
1tsp milk
Recepie
Take sugar and water in a deep pan .Stir and bring to boil on high flame for sugar to dissolve.
now add cardamom powder to the sugar and water.
then add saffron.
Bring it to boil
Keep it for 5 to 6 min on flame tillit beomes sticky.
Gulab jamun balls
take the grated khoya in a bowl.
Add baking soda and maida.
combine them gently.
Add a teaspoon of milk.
Make sure that dough is bit softer to avoid cracking of ballwhile deep frying.
divide the dough into equal balls.
Heat oil in a pan .
Add the balls to oil one by one and deep fry them.
Then let them cool for few minutes.
then immerse the gulab jamun in the warm sugar for atleast 30 mins.
Gulab Jamuns are ready to serve.

# data[].attributes.body
Class

# data[].attributes.body
CLASS:4-D
favourite sweet:Gulab Jamun
recipe:

firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.

mix well, homemade gulab jamun mix is ready.

now add 2 tbsp ghee and mix well making the flour moist.

further, add milk as required start to combine.

combine well forming a soft dough. do not knead the dough.

cover and rest for 10 minutes.

meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.

mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.

turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.

cover and keep the sugar syrup aside.

after 10 minutes or resting the dough, start to prepare small ball sized jamuns.

make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.

deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.

stir continuously and fry on low flame.

fry until the jamuns turn golden brown.

drain off and transfer the jamun into a hot sugar syrup.

cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.

finally, enjoy gulab jamun

# data[].attributes.attachment_link.readable_text
Wikipedia Article About Cream on Wikipedia

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, whence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.

In the United States, cream is usually sold as:

Half-and-half (10.5-18% fat)

Light, coffee, or table cream (18-30% fat)

Medium cream (25% fat)

Whipping or light whipping cream (30-36% fat)

Heavy or heavy whipping cream (36% or more)

Extra-heavy or manufacturer's cream (38-40% or more), generally not available at retail.

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 and a small sample of state regulations.

# data[].attributes.attachment_link.description
1 Name Variations 2 About Cream 3 Types of cream 4 Recipes that use cream Creme Wikipedia Article About Cream on Wikipedia Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top.

# data[].attributes.body
CLASS:IV F
ROLL NO:  30
RECIPE : My favorite sweet dish is  GULAB JAMUN
Jamun is also defined as a fried delicacy in sugar syrup. Gulab jamun is the most delicious sweets in whole India.
Recipe:
step:1 - Making the sugar syrup, heat the 2 cups of sugar, 1 1/2 cup of water  and 4 to 5 pods of cardamom powder in a pan for 5 min. stir the ingredients well to combine them , the sugar syrup will turn into caramel, set the syrup aside, you can keep it warm over low heat.
step:2 - Making the Dough,
combine the MTR milk powder and butter in a bowl to fully combine them, if the dough is still not creamy enough, keep adding a bit more milk until the dough is smooth and creamy. Just take small portion of dough and  roll it into the balls.
step:3- Heat the ghee into medium flame and slip the balls into the hot ghee, fry the dough balls for about three minutes, placeli  the dough balls in another bowl and transfer the warm syrup in to this, make sure that the dough balls are completely absorbed in the syrup.
now ready to eat yummy gulab jamun .

Safety tip for Diwali :

1: Don't use sanitiser before lighting diya or candles.

HAVE A HAPPY,SAFE, AND BLESSED DIWALI.

Thank you.

# data[].attributes.body
Hi, I'm Leah from class 4A. My favorite sweet is Kaju Katli. Kaju Katli have a melt-in-the-mouth texture

# data[].attributes.body
Class : 4B
1.always light firecrackers  in open space

2. always wear cotton clothes
happy diwali and safe diwali

# data[].attributes.body
CLASS  4D
SWEET -  CHENNA PODA
Chenna Poda Recipe is a popular dessert from Orissa. It is a baked paneer dish where chenna/ paneer is mixed with sugar, cashew nuts and raisins and is baked for several hours.

Ingredients

250 grams Paneer (Homemade Cottage Cheese)

4 tablespoons Sugar , powdered

1-1/2 tablespoons Ghee

4 tablespoons Milk

2 tablespoons Sooji (Semolina/ Rava)

1/2 teaspoon Cardamom Powder (Elaichi)

Cashew nuts , few broken

Raisins , as required

For caramelising

1 tablespoon Ghee

2-3 tablespoons Sugar

How to make Chenna Poda Recipe

1. To begin making Chenna Poda, firstly take fresh paneer or homemade chenna and mash it well with your hands.

2. Add powdered sugar and cardamom powder and mix all together properly.

3. Add sooji/rawa, ghee and milk and mix it properly till everything incorporates well.

4. In a separate pan fry the broken pieces of cashews and few raisins and add it to the chenna mix as well.

5. In a baking pan or a tin, add 1 tablespoon of ghee and spread all over the base.

6. Add sugar and hold the pan or baking tray firmly on the gas top and heat the pan base till the sugar starts to caramelize.

7. Turn off the gas and transfer the chenna mix over the caramelized sugar evenly.

8. Tap the pan to settle the mix well and bake the chenna in a pre-heated oven at 180 degree C for 40-45 mins or till the toothpick inserted comes out clean.

9. Take out the baked chenna poda and cool it on a wire wrack for 2 hours approximately.

10. Hold the pan upside down on a serving tray and remove the chenna poda carefully.

11. Cut into slices and serve!

12. Serve Chenna Poda with Masala Chai and Whole Moong Dal Vada.

# data[].attributes.body
B.Hasini
Class : IV-F
Roll no : 11
Recipe : Gulab jamun
My favourite sweet is gulab jamun . Gulab jamun  is milk-solid- based sweet from Indian subcontinent and a tupe of a mithai , popular in India .

Recipe Gulab jamun :

1. To make Gulab jamun , khoya is mixed with flour and baking powder and shaped into round balls using a little milk.
2.  These balls of dough are deep fried in either oil or ghee and then soaked in a sticky syrup made by boiling water and sugar. 3.Rose water and cardamom powder are added to the syrup to flavor it.

# data[].attributes.body
Class: 4b
Roll No: 27

Favorite Dish:
Gulab Jamun
My favorite dish is Gulab Jamun .

Ingredients
khova
cardamom
maida
ghee
sugar

method
step 1
knead khova and maida togeather and make a smooth and soft dough
2. make smalls balls with the dough
3. boil sugar in water for 10 min till the syrup turns sticky
4. add half spoon cardamom powder in the syrup
5. heat ghee in a pan
6. add the balls and fry till they turn golden
7. remove the balls and add in the sugar syrup
and gulab jamun is ready

# data[].attributes.headline
'Meetha is sweeter when shared with Family/Friends!'

# data[].attributes.subject
'Meetha is sweeter when shared with Family/Friends!'

# data[].attributes.body
Name: Hanaah Susaan Philips
Class: 4
Section: B
Favourite traditional dish: Gulab Jamun
The word "Gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum. Jamun is also defined as a fried delicacy in sugar syrup.It is known as Java Plum and Indian Blackberry in English
INGREDIENTS

1 cup dry milk powder

3 tablespoons all-purpose flour

2 tablespoons ghee (clarified butter), melted

½ teaspoon baking powder

½ cup warm milk

1 tablespoon chopped almonds (Optional)

1 tablespoon chopped pistachio nuts (Optional)

1 tablespoon golden raisins (Optional)

1 pinch ground cardamom

1 quart vegetable oil for deep frying

1 ¼ cups white sugar

7 fluid ounces water

1 teaspoon rose water

1 pinch ground cardamom

Method
Step 1

In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
Step 2

In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.

Step 3Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.

Step 4

Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
And then your Gulab Jamun is ready!!

# data[].attributes.body
Name: Devishi Varma
Class: 4C
Roll number : 36

KAJU KATLI

Ingredients:

2 cups cashew nuts

1/4 cup milk powder

1 cup sugar

Melted ghee for greasing

Method:

Step 1- blend the cashew nuts in a mixer to a fine powder

Step 2- combine the cashew nuts powder and milk powder in a bowl, mix well and keep it aside

Step 3- combine one cup of water and sugar in a broad non stick pan, mix well and cook on a high flame till the sugar dissolves, stir it for 7-8 min.

Step 4- lower the flame and add the powder mixture prepared, mix them well for 3 min or till no lumps remain

Step 5- switch off the flame and pour the mixture in a plate and keep it aside to cool down for half an hour

Step 6- after cooling down scrape out the mixture from the plate with the help of a flat ladle and knead into a smooth dough

Step 7- divide the dough into two portion and grease it with ghee

Step 8- flatten the dough on a thali greased with ghee make sure all the sides of the dough are equally spread on the thali

Step 9- cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of knife

Step 10- serve or store in an air tight container. It stays fresh up to 7-8 days

# data[].attributes.body
Class : 4D
Roll no. 33
Favourite sweet : Mysore Pak
Ingredients: Ghee, sugar and gram flour.

My favorite sweet is Mysore Pak. Also called as
Mysurpa.

# data[].attributes.body
Motichoor ladoo are made with gram flour or besan as we call it. Tiny drops of chickpea flour (boondi) are deep fried and then mixed with a sugar syrup and then shaped into round balls. It's not difficult but like with every Indian sweet, you need some practice and patience to get it right.
INGREDIANTS:
STEP 1:

# data[].attributes.headline
MEETHA IS SWEETER WHEN SHARED WITH FREINDS AND FAMILY

# data[].attributes.subject
MEETHA IS SWEETER WHEN SHARED WITH FREINDS AND FAMILY

# data[].attributes.body
NAME: MEHEK MOHANTY
CLASS/SEC: IV B
ROLL NO. 28
My favourite sweet is MOTI CHOOR KE LADDOO.
Moti Choor Ke Laddoo is a traditional sweet also offered as a common sweet to Gods, especially to Lord Ganesha.
Today I am going to share the recipe of this traditional sweet.
INGREDIENTS NEEDED TO MAKE THIS SWEET-

1. 2 1/2 cup gram flour (besan)

2. 3 cup ghee

3. 2 pinch baking soda

4. 1 1/2 teaspoon green cardamom

5. 1/2 teaspoon edible food color

STEP 1: To make Boondi Batter-
Take a large bowl to add 2 1/2 cups of gram flour, then mix orange colour and mix it well. Then, add some water and a little baking soda. Blend the mixture well and make sure there are no lumps. Once the blend attains a perfect consistency, it's time to move to the next step.
STEP 2 : Prepare the Boondi-
Now, heat ghee in a large deep frying pan. Place a perforated ladle (jhada) on top of the oil and add some of the batter. Slowly let the boondi batter fall in the oil and cook them on a low flame, till properly cooked. Once done, place the boondi on a tissue paper to remove excess oil.
STEP 3 : Prepare sugar syrup and mix with Boondis-
Then, take a pan and add some water and sugar, allow this blend to boil until it attains a two-string consistency. Then add some cardamom powder and let it cook. Then add the boondis and cook till the sugar syrup and boondi is perfectly mixed. Cover it with the lid and turn off the flame.
STEP 4  : Start shaping your Laddoos!-
Grease your hands with a little ghee and start shaping the ladoos. Place them in an open tray and garnish with some crushed nuts and indulge in the goodness.
TIPS TO MAKE YOUR LADDOOS DELICIOUS!

You can add some crushed pistachios or slivered almonds to the ladoos to enhance their taste.

The batter for Motichoor ladoos should be thin and flowing.

Sugar syrup does not need to have any string consistency.

Try to fry the boondis in ghee for a nicer flavour of your ladoos but you can also use refined vegetable oil.

Now your Moti Choor Laddoos are ready to be eaten!

# data[].attributes.body
Class 4-B
Roll No:24
Favourite sweet: Wheat Flour Halwa

Wheat flour halwa is used as naivedyam for Satyanarayana Swamy pooja. Its my kids favourite sweet..

Ingredients required:
1 cup wheat flour
1 cup Ghee
1 cup sugar
1/2 cup of milk
Procedure:
First pour 1/4th cup of Ghee in a kadai, add the flour
Keep mixing until the flour changes the color and a nice aroma start coming from it
Add the sugar and stir for sometime.
pour the milk into it and keep stirring, add the remaining ghee.
The halwa should be fried until the ghee seperates.

# data[].attributes.body
Name Shaurya Bajaj
Class 4.     Sec B
Roll no 8

Gulab Gamun

# data[].attributes.headline
Charvi Baid                                     Roll no.16                                                        My Favouraite Sweet:Jalebi 

# data[].attributes.subject
Charvi Baid                                     Roll no.16                                                        My Favouraite Sweet:Jalebi 

# data[].attributes.body
Class: 4 A
Roll: 35
Favourite dish: Rasmalai
Rasmalai is a classic Indian festive dessert. Rasmalai- Ras literally translates to “juice” and malai to “cream”.
It is a mouthwatering dish made with milk, an acidic ingredient, sugar and saffron.
To prepare this dish we need to follow two steps
1. Preparing  Rasmalai balls
2. Preparing Rabdi
Method to prepare Rasmalai balls:

Boil 1 ltr milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

Wait for 5-10 minutes and then start adding lemon juice till milk curdles.

Add lemon juice till the milk curdles completely.

Using a strainer drain the water and collect the chena.

Rinse it under tap water so that there's no trace of lemon juice in it.

Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

Add cornflour and start mashing the chena till it’s smooth it takes approximately 10 minutes.

Once it is smooth, make small balls out of it.

Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.

Drop the balls in boiling sugar syrup and cook for 15minutes. The balls will double in size by then.

Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Method to prepare Rabdi:

In a heavy bottom pan, boil 500 ml of milk.

Soak few strands of saffron in a tablespoon of warm milk and set aside.

Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

Also add finely chopped pistachios . Mix and switch off the flame.

Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

Transfer the balls to thickened milk (milk should be warm).

Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

# data[].attributes.attachment_link.readable_text
Electronic Components Datasheet Search

Search Partnumber : Match&Start with "LM324" - Total : 669 ( 1/34 Page)

Electronic Manufacturer

Part no

Datasheet

Electronics Description

LM324

Low power quad operational amplifiers

Texas Instruments

LM324

[Old version datasheet] Quadruple Operational Amplifiers

1 2 3 4 5 6 7 8 9 10 .....

Distributor

Part no

Electronic Manufacturer

Electronics Description

Price

Qty.
BuyNow

# data[].attributes.attachment_link.description
Electronic Components Datasheet Search Search Partnumber : Match&Start with "LM324" - Total : 669 ( 1/34 Page) Electronic Manufacturer Part no Datasheet Electronics Description LM324 Low power quad operational amplifiers Texas Instruments LM324 [Old version datasheet] Quadruple Operational Amplifiers 1 2 3 4 5 6 7 8 9 10 .....

# data[].attributes.headline
MEETHA IS SWEETER WHEN SHARED WITH FAMILY/FRIENDS

# data[].attributes.subject
MEETHA IS SWEETER WHEN SHARED WITH FAMILY/FRIENDS

# data[].attributes.body
GAJAR KA HALWA
THIS IS MADE AS A TRADITIONAL SWEET DISH IN OUR HOMES DURING THE WINTER MONTHS WHEN ITS TIME FOR PINK CARROT HARVEST
A BOWL FULL OF HOT PIPPING GAJAR KA HALWA ALLAYS DOWN YOUR WINTER CHILLS
INGREDIENTS:
1.DECICATED CARROTS
2.GHEE
3.MILK
4.CARDAMOM POWDER
5.SUGAR TO TASTE
6.DRY FRUITS TO CHOICE

STEP 1
WASH,PEEL AND DECICATE CARROTS
STEP 2
IN A PAN ADD ALL THE CARROTS AND LET THEM COOK ON LOW FLAME TILL ALL THE WATER FROM THE CARROTS EVAPORATES
STEP 3
ADD MILK AND  SUGAR  AND FUTHER  REDUCE THE MIXTURE
STEP 4
ADD  GHEE  AND  LET IT  COOK  TILL THE SEPARATES IN THE PAN
STEP 5
ADD THE CARDAMON  POWDER   AND  THE  DRY FRUITS  TO THE MIXTURE
STEP 6
SERVE  HOT  WITH  FRESH  CREAM  AND THEN BON APPETITE !!!!!!!!!!!!

NAME  :  IANA  WAGHRAY  CLASS : 4 B
ROLL  NO :  18

# data[].attributes.body
Name : Meenakshi
Class : 4A
Kaju katli (literally "cashew slice"), also known as kaju barfi, is an Indian dessert similar to a barfi. Kaju means cashew; Barfi is often, but not always, made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). Kesar kaju katli is a kaju katli recipe that includes saffron.

The dish is prepared with cashew nuts soaked in water for a considerable period of time (usually overnight), which are then ground to a paste. Sugar solution is boiled down until a single thread forms when two fingers are dipped into it and pulled apart, after which it is added to the ground cashews kaju. Ghee, saffron (kesar), and dried fruits may also be added.[1] The paste is then spread and flattened in a shallow, flat-bottomed dish and cut into bite-sized diamond-shaped pieces. The pieces are usually decorated with edible silver foil. The finished sweet is usually white or yellow in color depending on the ingredients used for the paste and the proportions of each used. Katli is traditionally eaten during Diwali.[2]

Kaju katli can also be prepared by replacing the sugar syrup with crystallised sugar and heating the entire dough instead of the sugar-water syrup. Kaju katli is not a long lasting dessert, in winter it can last up to 7 days, but in summer one should consume it within 3-4 days. Due to its popularity in India, many vendors such as Bikaner and SweetDabba have made a sugar free version of this sweet.

# data[].attributes.body
Class:4th
Section:C
Roll No:11
Meetha: Kaju katli
Meetha is sweeter when shared with friends/family!

Kaju katli, also known as kaju barfi, is an Indian dessert similar to a barfi. Kaju means cashew; Barfi is often, but not always, made by thickening milk with sugar and other ingredients. Kesar kaju katli is a kaju katli recipe that includes saffron.

Ingredients

1 cup kaju or 160 grams kaju (cashews)
½ cup sugar or 100 grams sugar or add as required
5 tablespoon water
1 tablespoon ghee or coconut oil (optional)
1 teaspoon chopped rose petals or rose water or 8-9 strands of saffron (optional)

Method
1. Take 1 cup cashews/kaju in a dry grinder or coffee grinder. I usually keep cashews at room temperature. Hence the cashews are dry. Avoid using refrigerated cashews.

2. Grind the kaju to a smooth powder. Make sure you don’t over do the grinding process as oil should not release from the cashews. I ran the mixer at a stretch first and then scraped the sides and ran again at intervals for a couple of times.
The cashews should be in powder form and not become pasty. If there are tiny pieces in the cashew powder, then just let it be….. Or you can also sieve the cashew powder and keep aside. Use a medium fine sieve and not a fine one to sieve the powdered cashews.

3. Take ½ cup sugar (or as required) and 5 tbsp water in a thick bottomed pan (or kadai or a non-stick pan).

4. Keep on low flame and let the sugar dissolve in the water. There is no consistency in the sugar syrup like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.

5. When the sugar completely dissolves in the water, add the cashew powder.

6. Stir and keep on stirring and stirring on a low flame. If there are lumps then break the lumps as you stir and continue to stir.

7. The mixture would start thickening and almost come together. When it starts coming together in one form and starts looking like a very very soft dough. It is time to remove the whole lump of the mixture from the pan and place it on a work surface. This process of getting the kaju katli dough took me exact 8 minutes on a low flame.
Depending on your temperature, pan etc you can use a time span of 7 to 9 minutes after adding the cashew powder. another way of checking is taking a small piece of the dough and form into a ball. The ball should not stick to your fingers and be smooth. Don’t even bother to scrape the edges. They are chewy.

Making kaju katli

8. Put the entire cashew dough on the work surface. Add 1 tsp rose petals (or rose water or 8-9 strands of saffron) and 1 tbsp ghee or coconut oil. Addition of rose petals and coconut oil or ghee are optional.
The dough would be very hot. So when the heat is enough to handle begin to knead the dough.

9. Knead the dough lightly. Don’t over do as this will release oil from the cashews. The grainy texture in the dough goes away as you knead it. Remember the dough should be hot while kneading. You can also apply some oil or ghee on your palms instead of adding ghee/oil separately. In case the dough is soft, then add a teaspoon of some milk powder. If the dough looks dry or dense, add a teaspoon of milk to soften it.

10. Flatten the dough and place it on a greased plate or tray. You can also place it on a large butter paper. The cashew dough should still be hot or warm when you start rolling it. As it cools it will harden more and becomes difficult to roll.

11. Gently roll with a rolling pin to make it slightly even. There will be fine cracks on the dough.

12. To smoothen the cracks, place butter paper on top and roll more. This will smoothen the cracks and the kaju katli will have a smooth appearance. The cashew dough can also be rolled between two butter papers.

13. Roll to get a thickness of about 3 to 5 mm. Let the rolled cashew dough cool.

14. Once cooled completely, cut the cashew dough into squares or diamond shapes. Scrape off the uneven edges and you can have them.

15. Using a butter knife gently remove the kaju katli pieces from the bottom, taking care that they do not break.

And enjoy the meetha with your family!

Thank you!

# data[].attributes.body
Class: 4B
Roll no: 10
My Sweet Recipe: Puran Poli
Puran poli is South Indian dish . Puran poli is even none as bobbattu ,obbattu ect.
Ingredients
1 cup maida
1/4 tsp salt
water
oil
3/4 cup chana dal
3/4 cup granted jaggery
Directions
in a bowl add 1 cup maida
1/4 tsp salt and water
oil
mix it and soak it for 3 hours
take chana dal in cooker wash it and soak it for 1 hours
add some salt in cooker
add some water
pressure cook for 2 whistles
cool it for some time
add 3/4 of granted jaggery
add it in cooker and mix it
fine blend
take a pan add 1/4 tsp cardamom and 2 tsp ghee
mix it stuff is ready
let it cool and apply ghee
make round balls
soaked maida knead once
make balls
and big circles for stuff and take chana balls put inside the circle use puri preeser to  make big circle
take heated tawa roast evenly with ghee in medium flame

Puran poli  is ready!

stay safe in this corona time HAPPY DIWALI !!

# data[].attributes.body
Aarya borard
My favorite sweet is gulag jamun it's a very tasty . In my near by hotel they have gulagjamun .I love gulagjamun very much .when I see gulagjamun from my mouth water come out .its a very tasty sweet. Gulabjamun is from all India

# data[].attributes.body
GULAB JAMUN
gulab juman is A north indian sweet made from :mava ,suger and water
recipie:

# data[].attributes.body
Class 4 A
Rava laddu is a South Indian Sweet made with semolina, sugar, ghee, cashews and raisins. Rava is the Indian term for semolina & laddu are sweet balls. ... These rava ladoo are delicious, aromatic and have a melt in the mouth texture with a slight crunch.

INGREDIENTS

¼ cup ghee / clarified butter

6 cashew / kaju
chopped

2 tbsp raisins / kishmish

1 cup rava / semolina / sooji

coarse

¼ cup desiccated coconut

1 cup sugar

¼ cup water

¼ tsp cardamom powder / elachi powder

2 tbsp milk

if required

INSTRUCTIONS

firstly, in a wide pan fry 6 chopped cashew and 2 tbsp raisins with ¼ cup ghee.

fry until raisins puff up and cashews turn golden brown. transfer them to the plate and keep aside.

in the same pan add 1 cup rava and roast on low flame.

roast the sooji until it changes colour to light brown and turns aromatic.

further add ¼ cup desiccated coconut and roast for a minute more.

turn off the flame and allow rava to cool to room temperature.

meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and ¼ cup water.

further boil for 5 minutes or till you get one string consistency.

turn off the flame add add roasted rava to sugar syrup.

also add in roasted cashew, raisins and ¼ tsp cardamom powder.

stir continuously to avoid any lumps formation.

after a minute, rava absorbs the sugar syrup.

when its still warm enough, prepare laddus with your palm.

finally, serve rava ladoo / suji laddu once cooled completely or store in airtight container for 2 weeks.

# data[].attributes.body
Charvi Baid Class : 4B

# data[].attributes.headline
'Meetha is sweeter when shared with friends/Family!'

# data[].attributes.subject
'Meetha is sweeter when shared with friends/Family!'

# data[].attributes.body
Name: Lokajanani
Class: IV
Section: D
Favourite Traditional Dish:  Mysore Pak

Mysore Pak was originated in Mysuru by Former Mysuru king Krishna Raja Wadiyar IV in 1935.
This sweet is also popular in states like Tamil Nadu.

Ingredients:

1. Sugar - 2 cups
2. Besan flour/Gram flour - 1 cup
3. Ghee - 2 cups

Process -

Step 1 :- Sieve the Besan flour to get rid of the lumps in it.

Step 2 :- Take a heavy- thick bottom kadai,  heat the ghee and pour it in a bowl.

Step 3:- Grease a pan or tray with 2-3 spoons of ghee. Most probably, you can use a tray then the Mysore Pak will be in the right shape(Square, or rectangle).

Step  4 :- In the Kadai, add 2 spoons of ghee and stir the  Besan flour for 2 minutes.

Step 5 :- Now, in the same kadai add sugar and 1/2 cup of water. Let it boil for a few minutes.

Step 6:- After sugar melts, wait for 1 string consistency.

Step 7 :- Now, add the Besan flour in the sugar syrup and stir continuously.

Step 8 :- Slowly, add ghee. Stir very well, so that the Besan gets mixed evenly with the sugar syrup.

Step 9 :- All the ghee will be absorbed first and what you will see is a smooth molten mixture.

Step 10 :- After sometime, the mixture will also leave the sides of the Kadai.

Step 11 :- When you see many small bubbles in the mixture then turn off the stove and pour it into the greased tray.

Step 12 :- Leave it for a while.

Step 13 :- Now, using a knife, shape the mixture into squares or rectangles.

The Mysore Pak is ready!

# data[].attributes.body
CLASS-4E
ROLL NO- 04
FAVOURITE SWEET- SOAN PAPDI
INGREDIENTS- SUGAR, GRAM FLOUR, FLOUR GHEE, MILK AND
CARADAMOM.
Soan Papdi also know as patisa, san papri, sohan papari or shonpapdi is a popular Indian dessert. It is usually cube shaped or severed as flacks and as a crisp texture. It was traditionally sold loose in a rolled paper cone, but modern industrial production has led it to be sold in tightly formed cubes. With the popularity of the sweet newer flavors such as mango, strawberry, pineapple and chocolate have been added.
THANK YOU