| Diwali
Recipes |
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. |
|
|
|
