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Diwali
Recipes |
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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. |
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