Sweet Lemon Pickle (Nimbu ka Meetha Achar)

1 kg lemons (thick skinned)
750 gm sugar
62.5 gm salt
2 cinnamon sticks
6 cloves
4 black cardamoms
2 whole red chiles, dried
3 tsp powdered red chile (optional)
3 tsp garam masala (optional)

Grind the cloves, cardamoms, one cinnamon stick.  Wash the lemons and dry thoroughly. Slice the lemons into 1/4" thick rounds.  Put into a completely dry pressure cooker, and place on low heat for 10 minutes.  Now increase the heat to medium, and wait for one whistle.  Remove the pressure cooker from the flame immediately after the whistle.  Let the pressure release naturally.  Open the pressure cooker, and add in all the remaining ingredients.  Pour into a dry, airtight glass jar.  Place in the sun for 2 days.

Gujiya

Just in time for Holi!  The following recipe will make at least 25 gujiya.

Filling
3 oz. dried coconut, finely shredded
3 oz. sweet milk barfi or kalakand (plain) *
2 black cardamoms, seeds shelled and ground, peels discarded
6 white cardamoms, seeds shelled and ground, peels discarded
2 Tbsp raisins (optional)
Mix together all ingredients for the filling, and keep aside.
* Barfi or Kalakand can be found at an Indian sweets store.

Dough
The dough is the same as that of samosa, as described here.  Let the dough sit, but for no more than 30 minutes.  After that, frying it becomes harder.

Preparation
Roll out a circle of dough, about 2.5" in diameter.  Place a tablespoon of filling in the center of the circle.
Fold half the circle into a semicircle (over the filling), and seal the edges either by pinching them together, or by pressing them with a fork.  Then roll the edge over towards the center, making doubly sure that the dough will not open up while frying.  Deep fry over medium heat (slowly), until golden.