4 cups (1 litre) milk
1/4 ci[ (60 grams)sugar
1/2 teaspoon cardamom seeds
20 grams pistachio nuts
20 grams silvered almonds
Place milk in a saucepan and bring to the boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge-like consistency, stirring frequently. Add sugar, stir over heat until dissolved. Add cardamom, pistachios and almonds. Pour into a greased lamington pan and cool. Cut into diamonds to serve.
2 cups gram flour (besan)
2 cups clarified butter (ghee)
3/4 cups sugar
2 tbsp. almonds, finely chopped
1/2 tsp. cardamom powder
1/4 tsp. edible saffron color
1.Mix gram flour with just enough water to make a thick batter. Add color.
2.Heat clarified butter (ghee). Through a sieve, gently place batter drops into the hot ghee. Fry till pink and drain out.
3.Continue till all batter is used. Reserve the fried drops as boondis.
4.Heat sugar with 3/4 cup water and make a sticky syrup of one- thread consistency.
5.Add fried boondis, almonds,cardamom powder and mix well.
6.While still warm, shape the syrup-coated boondis into round ladoos, and leave till dry.
4 cups (500 grams) plain or wholemeal flour, sifted
120 grams ghee
Extra ghee for frying
Place flour in a bowl, rub in ghee. Add enough water to mix to a soft, pliable dough. Knead until smooth. Cover with a damp cloth for an hour, and then knead again until the dough does not stick to the hands. Roll out thinly, cut out circles in the size required. In the center of each piece, place a quantity of whatever filling you are using. Wet the edge of the pastry all round with water, fold in half, press the edges down. Melt extra ghee in a frying pan, add pooris 1 to 3 at a time, cook on both sides until golden brown.
2 cups cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. Ghee
1/2 tsp. cardamom powder
Silver Varak for decoration
Drain and blend the cashew nuts to a fine paste. Use as little water as possible when blending. In a heavy saucepan put sugar and paste. Cook on a medium heat. Keep on stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased work surface. Roll lightly with a rolling pin, to a desired thickness. Apply the silver varak. Cool and cut into diamond shaped burfis.
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
For frying Oil / Ghee
1 - 1/2 cup Jaggery
1 - 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom
After blending the ghee and masala with the maida, make a smooth dough. Leave under a wet cloth for 40-50 minutes. Knead again, but this time put the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours. Put the dal in the pressure cooker and boil till one whistle. This will help to melt the dal. Drain the water. Grind to a paste with the jaggery and cardamom powder. The filling should not be watery. Sqeeze to drain out any excess moisture. Make small balls of the filling. Divide the dough into small balls and flatten them. Place one ball of filling on the dough and cover and seal up the filling, as in a samosa. Carefully roll out the dough into thick puris, using a rollong pin, and make sure the filling does not come out. Fry on a tawa pouring ghee around it, and in lower sim. Fry on both sides.
100 g Semolina (Suji/Rava)
250 ml Milk, Toned
10 g Ghee
15 tsp artificial sweetener
1 pinch Cardamom
Roast semolina in a non-stick pan on low heat/sim. Stop when it starts to turn brown. Add ghee and milk to the semolina slowly, and stir constantly. Stir till mixture becomes sticky. Add powdered cardamom and mix and stir constantly. Remove the pan from heat and add the sweetener and mix throughly.
Let it cool down a bit, then make small balls from the mixture. Allow the balls to cool. Serve when dry
1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds
In a mixing bowl combine the salt, flour and ghee. Mix and knead well. Gradually add water and knead to form a firm dough.
Cover with wet cloth and set aside. This process will help the dough to become soft.
For the Stuffing.
Cook grated coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes.
Place a spoon of stuffing at the centre and fold the pancake in half.
Use a cutter to create the fluted crescent border and cut off excess dough.
Seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow them to cool.
Serve after fridging them for sometime, or in room temperature.
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