Steps:
Grate the coconut and boil it in 1 kg milk until it dries up.
Remove it from heat. Heat 6tbl spoon cream (malai)in a bowl . Add 250gms of sugar and a cup of water and stir to make the syrup. Add the coconut and keep stirring until dry. Remove it from heat. Add the elaichi and make small balls. On cooling, serve.

Steps:
Heat oven to 400 degree Fahrenheit. Whip condensed milk, sugar and yogurt till smooth and fluffy. Pour into a ceramic bowl. Set the bowl in the heated oven. Remove it after half an hour .

Water-1 and half cup, Oil for deep frying-1 and half cup, Sugar- 4 cups
Water- 4 cups for making syrup.

Steps:
In a pan heat together 4 cups of sugar and water. Let it boil and simmer until the syrup is of medium consistency. Remove from fire and allow it to cool. Blend together besan and 1 and half cup of water. Mix the powdered rice and bicarbonate of soda. Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil. Fry until crisp not brown. Remove from oil with a slotted spoon. Drain out the oil in a paper.
While still hot pour in the prepared syrup. Continue this until the besan mixture is over. After the Bonde is soaked in the syrup remove with a slotted spoon and spread on a flat dish.