Ingredients :

• 1 large can Pumpkin puree
• 1 can evaporated milk
• 3 eggs
• 1 1/2 tsp nutmeg
• 1 1/2 tsp cinnamon
• 1 1/2 stick butter
• 1 box of Yellow cake mix

Method:

1. Combine first 5 ingredients and pour into a 9x13 baking pan.
2. Pour a bag of yellow cake mix on top.
3. Melt 1 1/2 stick butter and drizzle over the top.
4. Heat oven to 350' and bake for 50 min

Pumpkin cookie
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* Libby Pumpkin Mix 15 oz can
* 1 package spice cake mix
* 1/2 tsp Cinnamon powder
* 1 cup Chocolate chips (semi sweet)
* Nuts

• Mix all  the ingredients together into a dough.
• Roll the dough.
• Cut them into shapes with cookie cutter.
• Place the cut cookies on cookie-sheet 
• Bake in 350 degree for 10 to 15 mins.
• Enjoy

Ingredients :
. Besan ( Bengal gram Flour ) – 2 cup.
. Powdered cashew-nuts – ½ cup.
. Sugar – 2½ cup. (= Besan + Cashew)
. Water – ¾ cup.
. Ghee – ½ cup.
. Cardamom powder – ½ tsp

Method :

1. Sieve besan to remove any lumps and fry it with 3 tablespoon ghee on medium-low heat stirring continuously until nice aroma comes. Keep in mind not to burn it.
2. Add Cashew powder to besan and fry for minute or two more. This bring out extra cashew flavor. Note, mixture may turn in to very tiny balls ( not powder form). Turn off the heat and transfer the mixture on to a plate. If left in the pan it may burn.

3. Meanwhile grease a plate/flat-tray with ghee to pour the barfi.
4. Heat sugar and water in a heavy pan (may use same pan you fried besan). Keep stirring on medium-low heat.

5. Have cold water ready in a plate on the side for testing  syrup's consistency. You may test this by dropping a drop of syrup over a cold water,  it should form a ball/lump but should not disperse. You may rub your finger and it should form into a lump and not disperse immediately.
6. Once the above mentioned consistency is reached, stir in fried besan/cashewnut mixture to the syrup.
7. Once it is mixed well and starts to bubble, add rest of the ghee and cardamom powder. The mixture will start leaving the sides of the pan and would be ready to set.

8. Pour the mixture over the greased tray. You have to work quickly. I usually don't disturb by spatula so that I get the glossy finish on the top. I just shake or tap the tray for the mixture to spread evenly. If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the barfi as it starts to set immediately.

9. Make deep square or diamond shapes markings with a knife when it is half-set and still warm.
10. When it is completely cooled you may separate the barfi.
11. Store it in air-tight containers. Is good for over two weeks. No need to refrigerate.

Ingredients:
. Milk - 1 litre full fat milk
. Condensed milk - 1 can
. Sugar - ½ cup
. China grass /Agar agar - 10 to 15 g (or Gilatin)
. Falooda Sav(noodle) - 1 ½ cup
. Cardamom pdr - from 1 or 2 pods
. Saffron - 5 to 8 threads

For Garnish:
1 tbl sp - pistachio or almond slices


Method:
1. Soak the agar agar in water (in a pan) for 10 to 15 minutes.
2. Heat milk in a sauce pan and add sugar to it, stirring to dissolve.
3. At the same time heat the soaked agar agar along with the water in another pan in medium to low heat.
4. When the milk starts to bubble, add Falooda Sav and condensed milk, reducing the heat to low and stirring continuously.
5. Add dissolved agar agar into the milk through a sieve and remove any undissolved residue.
6. Stir well, and remove from heat.
7. Mix in Cardamom pdr and transfer the mixture to a wide setting tray.
8. Sprinkle saffron  and refrigerate after cooling until set for 1 to two hours.
9. Cut into diamond or square shapes and garnish with pistachio or almond slices.
10. Serve cold.

Variations:
1. Add ready Badam-Milk mix or Kulfi mix to the boiling milk in step-4 for different flavors.
2. If you  don't have Falooda-Sav, substitute with roasted vermicelli/semiya. 

Ingredients:
1 cup Besan
1 cup Rice Flour
1 big red onion
2-3 green chillies (add more if you want it spicy)
1/2 bunch cilantro
1/2 bunch mint (optional)
small piece of ginger (optional)
1 tsp Red Chili Powder
Salt to taste
Oil for deep frying

Method:
1. Chop onions, chillies, cilantro (mint, ginger) finely. Mix all the ingredients together in a bowl. Do not add water.
2. Heat oil in a deep pan. Note: Do not over heat the oil. Pakoras turn golden just with medium heat.
3. In a small bowl, take the mix just enough to make one batch. Now sprinkle water just enough to hold the mix together. Take a handful and drop it gently into the oil.
4. Fry until golden. Remove the Pakaros on paper towel to remove excess oil.
5. Repeat step 3 & 4 for next batch(s).
6. Note: Not mixing water to the whole batch makes this pakora crispy and it stays crispy for many days :P

Panchakajjaya: Is a prepared as Prasada a.k.a Naivedyam - offering to God during festivals. Is made out of 5 (Panch) elements or main ingredients. There are different variations of Panchakajjaya. Here is one usually offered to Load Ganesha. [ Check out Avalakki/Poha Panchakajjaya offered to Load Krishna]

Ingredients:
. Chickpeas 1 cup
. Grated Dry coconut ½ cup
. Sugar ½ cup
. Cardamom pdr ½ tsp (from 3 – 4 pods)
. Ghee ½ tsp.
. Any dry fruit [Optional] Cashew or Almond (roasted and powered coarsely); or Raisins.

Method:

Ingredients:
Ragi Huri Hittu(Roasted Finger Millet flour) - 2 cups
Coconut grated – 2 tbsp
Jaggery grated – ½ cup
Elachi (cardamom) – ½ tsp.
Ghee – 1 tsp
Warm Milk – 1 cup ( as needed)
Optional: roasted nuts ( peanut or cashew)

Method:
1. Mix everything except milk in a bowl.
2. Gradually add little by little milk until the mixture holds together to form lime size ladoos/balls.