The cuisine of Madhya Pradesh is a combination of both sweet and salty flavors.The famous receipes are

Kusli:
Ingredients
For The Covering

1 cup: Maida (white flour)

2 tbsp: Ghee

For The Stuffing

½ large katori

(½ cup): Sooji (semolina)

1 large katori (about 1 cup): Powdered sugar

½ large katori (½ cup): Badam (almonds, ground)

½ large katori (about ½ cup): Khismish (raisins)

tbsp: Dried coconut, grated

½ tsp: Elaichi powder

3-4 tbsp: Ghee

Method
1. Make stiff dough from the flour, ghee and water.
2. Roll out small circles.
3. Separately fry sooji in the ghee.
4. Add raisins, badam and elaichi powder.
5. Allow it to cool.
6. Place a small quantity of the stuffing -- about 3 tsp -- in the centre of each circle.
7. Fold in half and edge with a fork.
8. Deep fry on medium heat till pink not red.

Jalebi:
Ingredients

½ cup: white flour or maida

2 tbsp: Yoghurt or dahi

½ tsp: Yeast

½ cup: Sugar

1 cup: Water

A few strands of saffron

Oil for frying

A pinch of salt

A little oil

Method
1. Make a batter of the dahi, maida, saffron and yeast with a little oil.
2. Let it rise for several hours.
3. In a saucepan, boil sugar and water till you have a thick two-strand chasni.
4. Keep it warm on the stove.
5. Fill the batter into a squeeze bottle (similar to a ketchup bottle).
6. Squeeze shapes into the hot oil and drain quickly.
7. Dip in chasni for 1-2 minutes and drain.

Cashew Burfi:
Ingredients

1 cup: Powdered sugar

4 tbsp: Milk powder

A little milk

½ tsp: Powdered elaichi

1 cup: Cashews

1 tbsp: Ghee

Method
1. Grind cashews in a blender till you have a fine powder.
2. Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a little milk.
3. Knead till you get thick buttery dough.
4. Roll out and cut into diamonds and bake in the oven till a light golden brown.