Panjiri ladoo / Gound ladoo : Diwali n Winters Special

Ingredients -
Aata (wheat flour) - 1 1/2 kg
sugar  (bura sakkar) - 1 kg
Clarified butter ( pure ghee) - 1/2 kg + 2 cups for frying
Almond - 100g
Cashewnuts - 100 g
Raisins - 100 g
Chopped coconuts - 150 g
makhana (puffed lotus seed or foxnut) - 60 g
Poppy seeds - 100 g (washed n dried)
Gaund ( edible gum) - 1/2 cup / 50 g  (optional) 
Dry Ginger powder ( saunth) - 3 tsp

Method -

1. Heat a big and heavy bottomed karahi and put 2
    cup of ghee kept for frying the nuts. Fry almonds,
    cashews, coconuts and raisins separately on a low
    heat, fry the poppy seeds too lightly on a slow flame,
    take it out and keep aside.
2. Add 1 cup of the ghee in karahi and put the flour in
    it, fry it on a low heat for around 1 1/2 - 2 hour until
    it becomes golden brown colour.
    You need real patience to fry it on a low heat nicely.
3. Take a big mixing bowl ( i used plastic tub) and
     transfer the flour in it. Add all the fried nuts,
     sugar while it is still hot and mix it well, take
     another small karahi and warm the remaining
     ghee in it, add ginger powder in it and pour it 
     on the flour mix too.
4. Mix sugar, ghee and nuts thoroughly to incorporate
     it all, wait until it's not too hot to touch.
5. Make small round balls of desired size. Start making it
    in small ladoo's taking it in your hand and binding it
    with the other (you have to use both your hands to
     bind it).
6. If it is not coming together then warm 1/2 cup of ghee
    and mix it nicely on the flour mix and while making
    each ladoo first take a handful of the mixture in your 
    hand, rub it nicely between your palms and bind it.
7. If you want to make Gound ladoos then take 1/2
    cup of gound (edible gum) deep fry it  in the ghee,
    first over high and then over low heat, till cooked
    through (it puffs up, when cooked through) ground
    it in a grinder and mix it in the flour while mixing all
    the nuts and sugar,  rest you have to follow the same
    procedure.
8. Home made tasty, fresh ladoos are ready to serve.
    Keep it in an airtight container, it keeps well for
    nearly more than a month.

Besan ki Barfi : Karva Chauth N Diwali Special

Ingredients -

Gram flour (besan) - 2 cups
Clarified butter ( pure Ghee) - 1 cup + 2 tbsp
Sugar - 1 cup ( 240 ml capacity cup)
Water - 1/2 cup
Cardamom powder - 2-3 crushed
Almond - coarsely ground 10-15

Method -

1. Sift the flour and put 2 tbsp ghee in it,
    rub it nicely.
2. Heat ghee in a big and heavy bottomed pan, add
    the flour in it, fry it on low heat for 10  minutes,
    add the ground almonds and further  fry it stirring
    it continuously until it changes colour and a nice
    aroma starts coming out of it.
3. In the meanwhile put sugar and water in another pan
    and boil it until it reaches a two thread consistency.
4. Add the sugar syrup in the flour and stir it
    continuously to avoid any lumps.
5. Take a plate and grease it nicely with ghee.
6. Keep stirring and frying the flour on a low heat until
    it leaves the sides of the karahi.
7. Remove the content of the karahi on a greased 
    plate and spread it with a flat spoon which has been
    smeared with ghee, it will help it to spread evenly
    on the plate.
8. Let it come to room temperature and cut it either
    square or in a diamond shape.
    Tasty barfi is ready.