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Gujia
Ingredients :
Flour 250 grams Khoya 500 grams
Raisins a few Almonds 100 grams (finely chopped)
Water 100 ml Cooking oil 3 tablespoon
Sugar 250 grams
Method :
Mix the oil and flour properly to
form a binding consistency of breadcrumbs. Add some water
and knead lightly the entire mixture. Make it soft dough
and set it aside with a damp cloth covering it. Fry the
khoya in cooking oil till it becomes light brown and then
mix the sugar in it properly. Add the almonds and raisins,
and fry for a few more minutes. Remove from fire and let
it cool. Make small thick chapattis out of that kneaded
dough. Fill half of the chapatti with the khoya mixture
and, rolling it, seal the sides of the chapatti keeping
the khoya inside it. Make the sealing look decorated by
giving a look of hemming. Deep-fry these gujias until
it becomes light golden brown, keeping the flame at low.
Take out the gujias on a newspaper and let the oil get
soaked. Serve hot or store it in an airtight container
for using it on that special day. |
Mitha
Khaja
Ingredients :
Flour 1½ cup Jaggery ½ cup
1 cup of water Cardamom powder 1/4 tablespoon
Ghee 1 tablespoon
Method :
First, heat the water and jaggery
until it dissolves in the water. Strain and cool it and
add cardamom powder and ghee in the flour and knead the
flour with jaggery water till the dough becomes stiff. Breaking
it into 24-25 parts, knead and roll it into 4'' rounds.
And keep it aside so as to make it a bit dry and fry it
in hot ghee until its colour becomes golden. Then drain
and cool it till the khajas becomes crisper. Serve it or
keep it in an airtight container. |
Kheer
Ingredients :
Raisin a few (soaked few minutes before adding) Rice 200
grams (soaked for ½ an hour before cooking)
Sugar to taste Cashew nut a few (finely chopped)
Milk 1 liter Cardamom 4 to 5 pieces (peeled off seeds only)
Method :
Put the milk on a pan and let it boil
for a few minutes, keeping the flame at low. Stir
continuously when the milk becomes a little thick. Put sugar
into the milk and stir constantly until the sugar melts.
When the entire content is ready, put the rice in it and,
stirring at intervals, let it boil for a while. When the
rice is cooked, garnish it with the chopped cashew nuts,
cardamoms and the raisins into it and serve it hot. |
Chirotey
Ingredients :
4-1/4 cups plain flour 3/4 cup rice flour
3/4 cup ghee 2-3 pinches salt
ghee for deep frying 1-1/2 cups sugar ground
Method :
Sieve together plain flour and slat.
Add in measured ghee, mix with fingers till crumbly. Add
cold water, knead into a pliable dough. Cover with moist
cloth, dividing into 20 parts. Make a cream by beating together
rice flour and 3 tbsp. ghee. Roll each part into a wafer
thin round. Brush with creamedflour, place another place
another round on top. Repeat procedure for 5-6 layers. Roll
tightly into a round cylinder. Cut 1" thick slices,
roll lightly to a thick round. Repeat for all dough. Heat
ghee in heavy pan, fry rounds till golden on slow-medium
heat. The layers of chirote should show when they open a
bit on frying. Only then will they be and look crisp. Allow
to cool a little, sprinkle powdered sugar over it, cool
completely. Store in airtight container after cooling completely.
Serve this favourite diwali sweet, as desired. Note: one
may coat chirote with a foamy sugar syrup of 2-1/2 thread
consistency. This would however, make it taste more sweet
than the powdered sugar variety. |
Kharipudi
Ingredients :
Wheat Flour 2 cup Rice Flour 1/2 cup
1/2 tbsp of omam seeds 1/2 tsp. of turmeric powder
Ghee 2 tablespoon Some dry flour for dusting
Method :
Mix plain flour and 1/4 cup rice flour
together .Add asafetida,onam seeds,turmeric , oil and mix
it properly so as to make the dough more softer.Apply ghee
and roll it like a large chapati.Sprinkling some rice flour,
roll it into tight Swiss roll and cut into thick slices
and keep it aside .Then heat the oil in a pan and fry the
pudis till it becomes golden colour.Now drain and keep it
aside and its ready to serve. |
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