CHURMA LADOO

Ingredients:

1 cup wheat flour
1/3 cup refined oil or ghee
½ cup ghee
½ cup finely cut gol (jaggery)
¼ tsp. Cardamom powder
A pinch of jaifal powder (nutmeg)
¼ tsp. Khus-khus (poppy seeds)

Method:

• Add warm oil or ghee to the wheat flour. Mix well and prepare a hard dough.
• Roll out a thick roti on the rolling board and roast the roti on a griddle till hard
• Break all the roties by hand or grind in a mixer into a coarse powder.
• Add 2-3 tbsp. of ghee in churma (coarse powder)
• Saute in a pan till reddish brown. Keep aside.
• Add 2-3 tbsp. of ghee in jaggery and heat for melting.
• Add the churma in the melted jaggery, stir well.
• Add cardamom powder, nutmeg powder. Mix well
• When cools down a little, form laddoos, roll over khus-khus with light pressure of palm

GHARI

Ingredients:

250 gms mawa (khoya)
100 gms powdered sugar
3 tbsp. Besan (gram flour)
1 cup maida (flour)
Ghee for frying
½ cup almond and pistachio powder
1 tbsp. Cardamom powder
A few strands of saffron
Few slices of almond and pistachio

Method:

• Roast the mawa in a pan till it is dry and separated.
• Heat besan with tbsp. of ghee and let it cool down.
• Mix mawa, sugar, almond and pistachio powder and besan. Mix well and form the desired shape of balls.
• Mix ½ cup slightly warm ghee with 3 tbsp. powdered sugar and keep aside.
• Add 3 tbsp. of liquid ghee to the flour and form a soft dough.
• Roll into thin oblong puri and put the ball prepared in the step 3 above on one side, and fold the puri to cover the ball. Press lightly and cut off with katori so that the additional part of puri is cut off.
• Deep fry in ghee on low flame.
• When cold cover with the mixture prepared in step no. 4.
• Repeat with the remaining ghari.
• Sprinkle slices of almond and pistachio.

GHEBAR

Ingredients:

1 cup maida (flour)
½ cup thick ghee
1 cup sugar
1 ¼ cups warm water
Ghee for frying

Method:

• Beat ghee in a thali with the help of palm till light and fluffy. Add flour little by little.
• Keep adding warm water. Continue beating to form a light batter.
• Heat ghee in a thick base vessel with tall and straight walls. Preferably the vessel should be of brass or thick aluminum and not of stainless steel.
• The vessel should get about ¾ filled with ghee.
• Fill the batter in a spouted vessel and pour about ½ a cup in the hot ghee with a narrow and continuous flow from a distance.
• Use an end of wooden rolling pin to push down the ghebar in the vessel so that even the upper layer of ghebar is immersed in the boiling ghee.
• When crisp remove the ghebar with the end of rolling pin and put on a strainer to let the excess ghee out. Repeat with the remaining gebar.
• Boil water and sugar to make a syrup of 2 thread consistency.
• Keep on a perforated ladle, pour 4-5 tbsp. of syrup.
• Let extra syrup drain out by keeping the gebar on a strainer.
• Sprinkle cardamom powder and slices of almond and pistachio.
• Repeat the process with remaining ghebar.

MAGAJ LADOO

Ingredients:

1 cup gram flour
1/3 cup ghee
½ cup powdered sugar
¼ tsp. Cardamom powder
1 tbsp. milk
3 tbsp. hot ghee

Method:

• Heat ghee in a pan.
• Take besan in a thali and make shallow well in the centre.
• Pour 3 tbsp. of very hot ghee and 1 tbsp. of milk and mix well with the besan to form small granules.
• Seive the mixture to ensure uniform granules formation.
• Heat the mixture in the pan with remaining hot ghee till reddish brown.
• Add powdered sugar and cardamom powder when almost cool.
• Mix well and form ladoos.

Note: By the same method ladoos can also be made from moong dal flour (green gram split without skin) or coarse wheat flour.

MOHAN THAL

Ingredients:

1 cup gram flour (besan)
50 gms mawa (khoya)
½ cup ghee
2/3 cup sugar
¼ tsp. Cardamom powder
Few strands of safron
1/8 tsp. Nutmeg powder
Slices of almond and pistachio
2 tbsp. milk

Method:

• Heat ghee in a pan.
• Take besan in a thali. Make a well in the centre. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee
• Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.
• Seive the flour to get coarse flour.
• Saute the flour on low flame till light brown with the remaining ghee.
• Add mawa, saute again till reddish brown. Keep aside.
• Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.
• Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.
• Pour in a greased thali.
• Sprinkle slices of almond and pistachio.
• When cool cut into pieces.

PURAN PURI

Ingredients:

1 cup tuver dal
1 cup sugar
1 ¼ cups wheat flour
2 ½ tbsp. oil
1 tsp. Cardamom powder
½ tsp. Nutmeg powder
Ghee for applying

Method:

• Wash the dal with warm water. Add two cups of water and pressure cook the dal till 3-4 whistles are blown.
• Remove the dal in a large pan, add sugar, stir intermittently on a low flame. Ensure that it does not stick to the bottom.
• When thickens and leaves the side of the pan, put off the heat.
• Add saffron paste, cardamom and nutmeg powder. mix well. Allow to cool.
• Make balls and keep aside to be used as puran.
• Bind a soft dough by adding oil and a little water to the wheat flour. Keep aside for half an hour.
• Roll out a big puri with a rolling pin. Place the puran ball on the puri slightly away from the centre.
• Fold the puri in such a way that outer edges meet each other.
• Press the puri along the semi circle close to the area where the puran is placed.
• Cut off the remaining portion of the puri with katori or knife.
• Press lightly and roll out a thick puran puri using dry flour on both the sides.
• Roast on a heated griddle turning carefully with a laddle till both the sides are roasted properly.
• Apply ghee liberally on the surface.
• Serve hot.

SATWA LADOO

Ingredients:

1 cup wheat grains
1 cup chana dal (bengal gram split)
1 ½ cups powdered sugar
1 cup ghee
½ tsp. Cardamom powder

Method:

• Roast wheat grain in a pan on a medium flame. The wheat grain will expand.
• In the similar manner roast channa dal.
• When cold, grind both roasted wheat and roasted dal separately in a grinder to make coarse flour.
• Beat ghee and sugar in a thali to make light, white and fluffy mixture.
• Add both the coarse flour and cardamom powder to the fluffy mixture.
• Mix well and form into ladoos.

THOR

Ingredients:

½ cup wheat flour
½ cup maida (plain flour)
1 tsp. Sesame seeds
Ghee for frying
½ cup sugar
Few slices of almond and pistachio
½ tsp. Cardamom powder
Few petals of roses

Method:

• Soak sesame seeds in water for an hour
• Mix wheat flour, maida and soaked sesame seeds.
• Take ¼ cup melted ghee and ¼ cup water ready with two separate tablespoons.
• Go on putting one tbsp. ghee and one tbsp. water alternately and prepare soft dough.
• Proceed as per sata recipe from no. 4 onwards.

PAUVADA

Ingredients:

Pauva 250gm
Oil 250gm
Garam Masala
Lemon, Sugar
Lila Marcha
Aadu
Lun
Garam Masalo
Kothmir (Lila Dhana)
Cashwe Nut
Dry Grapes 10gm.

Method:

• Take Pauva in a vessel with net ( ZARI) and add water to it and make it for long time.
• Now take the Wet Pauva in a Vessel and do the MASALA with the above given things.
• Then Take Cashew nut & dry grapes and then add to it.
• Take Lila Dhana, Marcha, Aadu and make powder form of it and add them to above gravy.
• After that make round VADA and heat it in oil at low gas.
• Serve it with the Chatni of Lila Dhana (Kothmir).