MOONG DAL KA HALWA

Ingredients 1 1/2 cup Moong dal , Soaked 3/4 cup Mawa, Well crumpled 1 cup Sugar 1 1/2 litre Milk 1/2 tsp Saffron soaked in a little milk 5 Cardamoms powdered 6 tbsp Ghee Method Grind the moong dal coarsley. Heat the ghee in a thick bottomed dekchi and fry the dal till golden. Add milk and cook till the milk has been absorbrd. Add mawa and cook on a low fire, stirring continously till the dal and the mawa are well blended. Remove from the fire and keep aside. Make sugar syrup of one thread consistencey, add saffron and cardomom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin silvers of blanched almonds.

Festivals: Diwali: Recipes: Jalebi

JALEBI

Ingredients 2 cups All purpose flour (maida) 11/2 tbsp. fine grained semolina or rice flour 1/4th tsp. baking powder 2 tbsp curd (plain yogurt) 11/4th cups warm water 1/2 tsp. saffron threads, slowly dry-roasted and powdered 3 cups sugar 2 2/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp. kewra water or rose water Ghee or vegetable oil for frying Method Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.

Diwali Gujia Recipes Diwali Diwali Recipes Diwali Gujia Recipes

Gujia is a favorite festival sweet prepared at the time of almost all the grand festivals in almost all parts of north India. Though gujias are known to be prepared during the time of holi but nowadays gujias are prepared during the time of Diwali also. These gujias differ from region to region particularly in the sense of the filling in the gujias like in Uttar Pradesh, the fillin of the gujias are made with khoya while in Goa this filling is made with shredded

coconut and nuts. Here is the recipe for the Gujia in simple steps and language just for you.

Things Required 250 grams of flour 500 grams of Khoya Few Raisins 100 grams of Almonds 3 tablespoon of cooking oil 100 ml of water 250 grams of sugar Instructions 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 paper napkin and let the oil get soaked.