Friday, November 12, 2010

Diwali Faraal

Traditional Besan Laddus

4 cups besan
2 to 2 ½ cups pure ghee
3 cups sugar power (Pithi sakhar)
1/4 cup milk
1 tspn cardamom power
Raisins and cashews for garnishing

Preparation :
Mix besan and pure ghee in a vessel
Heat it over low flame
Roast it for at least 45 min to 1 hour till you get aroma in some other room.
After roasting, add milk to the mixture
Stir the mixture and put off the flame
Allow the mixture to cool for 2-3 hours
Add cardamom powder to the mixture
Lastly, add sugar powder to the mixture
Make small balls of the mixture
Affix cashew and raisin to it.

Sending this entry to Cooking 4 all Seasons Indian Thali Mela.

Monday, November 1, 2010

Khari Puri (Tikhat Mithachi Puri)


Ingredients :
1 cup wheat flour
1/5 cup rawa (Suji)
1/2 lemon juice
2 tspns red chilly powder
1 tspn turmeric powder
5-6 tspns seasme seeds (Til)
3-4 tspns sugar
2 tbspns pure ghee
1/2 cup water
Salt to taste

Preparation :
1. Take wheat flour, rawa, chilly powder, turmeric powder, seasme seeds and lemon juice in a bowl
2. Heat ghee in a pan
3. Add heated ghee over the flour mixture
4. Now heat water in a vessel and add sugar to it
5. Heat water till the sugar is dissolved
6. Add sugar water to the mixture
7. Knead well
8. Set it aside for half an hour
9. Take lemon sized batter
10. Roll small puris
11. Prick it with knife
12. Fry the puris on medium heat till it gets golden brown colour

Note :
The puris can be stored for 15-20 days in an air tight container

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