1. Cashew Apple Peda: In a bowl, take 1 cup milk powder, 1 cup cashew powder, 2 tbsp powdered sugar, 1/2 tsp cardamom powder, 3 tbsp milk and make dough. Grease your hands with ghee or butter and make small balls of equal size. Make a design of an apple by pressing a finger on top of a ball. Place the cloves on the pressed area of peda to look like an apple. Take ½ tbsp sugar and ½ tbsp water and heat till the sugar gets mixed with water. Add a drop of food color. Apply color on all sides of peda with the help of brush.
2. Imarti: Soak 1 cup Urad dal for 4 to 5 hours and grind to a fine paste. Add 4 tbsp cornflour, a pinch of red food color and mix well for 3 to 4 minutes. Make a cone shape with plastic cover and make chakti/jalebi and deep fry for 3 to 4 minutes. In a separate pan, make sugar syrup by taking 2 cup sugar and 1 cup water. Add both sides of chaktis in syrup till they absorbed the syrup perfectly. Serve on plate.
3. Chena Murki: In a pan, boil 3/4 cup sugar and 1/3 cup water, stir for a minute. Add 1/4 cup milk, a pinch of cardamom powder and keep stirring on low flame till the syrup becomes thick. Add 150 gms of paneer cubes and mix well. Add 2 drops of kewra essence and stir well till the syrup dries up. Allow it to cool.
4. Malpua: In a bowl, take 1 cup Maida and ½ cup Bombay rava, mix well. Add 1/3 cup curd, 1/2 cup milk, 1/2 cup water, 1 tsp fennel seeds. Mix well and make a smooth paste. Add water if needed. Keep aside the batter for 30 minutes. Add 1/4 tsp baking soda and mix well. Pour ladle full of batter in a heated oil and fry until golden brown. In a separate pan, make sugar syrup by adding 1 cup sugar and 3/4 cup water, 1/4 tsp cardamom pdr. Now soak the fried Malpua in sugar syrup and remove. Tasty Malpua is ready.