Monday, 3 November 2014
Shakar paray
White flour 250 gm
Clarified butter 90 gm
Water 100 gm
For syrup:
Water ½ liter
Sugar 125 gm
Method:
Melt the clarified butter and add 100 gm water, 250 gm cardamom powder to mix. Then add kneaded white flour dough and make balls from batter and roll it with rolling pin. Cut them in diamond shape and fry them. Then soak them in syrup and serve.
Nukti dana
Ingredients for nukti dana
Gram flour 1/2kg
Baking powder 1/2tsp
Red food color 1 pinch
Green food color 1 pinch
Yellow food color 1 pinch
Ghee for frying
For the syrup
Sugar 1/2kg
Water 375g
Method:-
Mix the gram flour with baking powder and a sufficient amount of water to form a smooth batter
In a separate skillet prepare the sugar syrup using 1/2kg water and 375 g water
Divide the batter into three equal portions and mix the red food color, yellow food color and green food color in each portion respectively.
Heat oil in a wok. Pour the batter through a sieve and fry the nukti dana till done
Soak in the fried nukti danas in the sugar syrup for 15 minutes, remove and serve
Mava bhoondi kai ladoo
Ingredients
Gram flour 250g
Baking soda 1/2tsp
Ghee for frying
Red food color 1/2tsp
Green food color 1/2tsp
Ingredients for Maewa
Khoya 250g
Grated coconut 25g
Dry fruits 25g
Almonds 25g
Raisins 25g
Pistachios 25g
Big cardamom seeds 10g
Nutmeg, mace and cardamom powder1/4tsp
Ingredients for sugar syrup
Sugar 1/2kg
Water 250g
Method:-
Mix the gram flour with water until a thick batter of smooth consistency is formed
Add the baking soda and divide the batter in two separate bowls.
In one bowl add the green food color and in the other bowl add the red food color
Heat oil in a wok and pour the batter through a sieve with holes
Fry the bhoondies until crisp and place in another sieve to drain the oil
In the meantime prepare the sugar syrup and soak the bhoondies for 2-3 minutes. Remove and place in the sieve to dry
In a mixing bowl mix the khoya along with the cardamom seeds, nutmeg, mace and cardamom powder along with the prepared bhoondies
Shape the mixture into medium sized ladoos and serve
Khajoor kay ladoo
Dates 1 cup
Dry fruit ½ cup
Clarified butter 1 tbsp
Grated coconut 2 to 3 tbsp
Method:
In a pan add ½ cup clarified butter with dry fruit and cook for 2 to 3 minutes and take it out. The in the same pan add 1 cup dates to melt and add dry fruits to mix. When it turn lukewarm make balls and coat them with grated coconut.
Chocolate samosa
Ingredient Name
Chocolate Grated 1 cup
Cream ½ cup
Dry fruits ¼ cup
Ghee for frying
Samosa patti as per requirement
Method;
Make a stuffing of grated chocolate and dry fruits, mix it well with soft hand, put in the somosa patti and give a shape of samosas, than heat ghee medium in a pan and fry it till it get golden brown and serve it with wiped cream.
Moti choor kai ladoo
Dana ingredients:
Gram flour 400 grams
Ararot 2 tbsp
Semolina 1 ½ tbsp
Rung kat a pinch
Clarified butter for frying
Laddoo ingredients:
Dana 400 grams
Sugar 300 grams
Orange food color a pinch
Lemon color a pinch
Cardamom/mace/nutmeg powder ¼ tsp
Method:-
To prepare the dana
1. In a bowl mix together 400g gram flour, 2tbsp arrarot, 1 1/2tbsp semolina and a pinch of rung kat. Beat well until a batter of a thin consistency is formed. Make sure that all lumps are removed
2. Heat ghee in a wok .Take a large metal sieve with small holes Hold the sieve about 4 inches above the hot ghee.
3. Pour the batter into the sieve. Now use another spoon to gently press the batter through the sieve and into the ghee. It will fall like tiny drops/ beads - Boondi - into the oil!
4. Now fry the Boondi till they are a very pale golden color. When done, drain, remove and place on an absorbent paper until all the oil is absorbed and the bhoondi is dry.
5. To prepare the ladoo
6. In a separate deep pan heat the water and add the sugar.When the sugar dissolves add the rung kat. As the mixture boils scum will rise to the top. Skim this off with a metal sieve.
7. Add the dana and cook for a while. When half of the mixture remains in the pan add a pinch of lemon color and zarda color. The mixture should start looking yellow
8. When the dana softens cook until the water dries. Now transfer the mixture to a tray.
9. Add 1/4tsp pg nutmeg and mace powder cardamom powder and chaar maghz .Allow to mixture to cool.
10. Now grease your hands lightly , with the help of your hands mash the mixture and start shaping into ladoos. Press gently but firmly to bind the Laddoos together. Arrange as you go, on a lightly greased platter
11. Garnish with chopped pistachios and almonds.
Kajoo ki barfi
Ingredients
Cashew nuts 200g
Sugar 200g
Ghee for greasing
Khoya 400g
Ground nutmeg, mace and cardamom 1 pinch
Method:-
Except for a few, finely chop 150g cashew nuts and keep aside
Heat 1tbsp ghee in a frying pan and fry the cashewnuts When the color changes add the sugar, khoya ,
. Now add a pinch of the nutmeg, mace and cardamom powder. Mix well and turn the flame off
Spread the mixture onto a greased tray, even out the surface, garnish with cashew nuts and serve
Sweet Yogurt with cashew nut
Ingredient
Baking powder ½ tsp
Cashew nuts, chopped 50 grams
Flour 2 tbsp
Raisins 50 grams
Sweet Condensed Milk 1 Cup
Yogurt 1 Cup
Direction;
Mix all ingredients and pour the mixture in a rectangular oven dish. Bake 20 min in the oven at 175 degrees Celsius. Allow to cool down and cut in square.
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