Method - 1. Take a big bowl and put the gram flour in it. 2. Put 3 tbsp of ghee on the flour and rub it nicely. 3. Add the milk, mix it thoroughly and knead it like a dough, cover and keep it aside. 4. Put sugar in a pan, add 1 cup of water, boil and make a thick syrup of one thread consistency. 5. Remove from fire but don't let it go cold, slice all the nuts, add the cardamom powder n nuts ( save some nuts for decoration) in this syrup. 6. Take a deep bottomed karahi, heat the remaining ghee and fry till the besan turns light brown and a nice aroma emerges from it. 7. Add khoya and fry it till the mixture turns soft, smooth and golden. 8. Add sugar syrup to it and keep stiring all the while, when the mixture turns thick and starts leaving the sides of the karahi, remove it from fire. 9. Grease a thali properly with ghee, put the whole mixture in it and spread it evenly, leveling the surface. 10. Decorate it with chopped nuts, cut it into squares and serve it on this auspicious occasion of Diwali n Bhai Dooj.
Ingredients - Rice flour - 2 cups Skinned black gram dal flour ( udad dal dhuli ) - 1 cup Moong dal flour ( green gram dal skinned ) - 1 cup Bengal gram flour (besan) - 1 cup Sesame seed ( til) - 2 tbsp Carom seeds (ajwain) - 1 tsp Cumin seed (jeera) - 1 tsp Red chilli powder - 1 tsp Asafoetida ( hing ) - 1/4 tsp Salt - to taste Oil - 3/4 cup + for frying Water - for kneading the dough
Method - 1. Take a big bowl and mix all the flours, add sesame seeds, carom, cumin, red chilli powder, asafoetida, salt and 3/4 cup of oil. Mix it nicely. 2. Add water gradually and make a soft dough, the consistency of the dough should be like parantha dough, cover and keep it for 1/2 an hour. 3. Take a small amount of dough, make a sylindrical shape and put it inside the chakli maker, close it. 4. Spread a parchment paper or foil paper on a smooth surface and make some round chaklis on the foil paper beforehand. 5. Heat a heavy bottomed frying pan or karahi with oil in it, the oil should not be too hot. 6. Deep fry the chaklis till it gets golden brown on both the sides on low heat, do not fry it on high heat other wise it will remain uncooked. 7. Make all, take it out on a big plate and when it comes to room temperature store it in an air tight container.
Note - If you find it difficult to get the black gram dal flour and moong dal flour in stores then you can make it at home too. Wash and sun dry the dal, heat a karahi and dry roast it until it slightly changes it's colour, let it come to room temperature. Grind it in a grinder mixer to a fine powder, it is ready to use.
All purpse flour - 2 cups Brown sugar - 1 1/4 cups Coco powder - 4 tbsp Cooking chocolate - 1/4 cup Egg - 2 Butter - 100 g Vanilla essence - 1 tsp Baking soda - 1 tsp Salt - 1/2 tsp Granulated sugar - for dusting
Method - 1. Beat butter and sugar together until creamy. 2. Add eggs and vanilla essence and mix until combined . 3. In a large plate sift the flour , baking soda and salt. 4. In a small saucepan melt the chocolate with little milk (4-5 tbsp). 5. Add the melted chocolate and cocoa powder to the butter sugar mix. 6. Gradually add the flour in the mixture and continue mixing until incorporated well. 7. Divide it into two portions and shape it into a disc, wrap a cling film around it. 8. Refrigerate it for 3 hours until thoroughly chilled 9. Apply little oil on your palms, make round cookies of 1 1/2 inch thickness, flatten a bit with your palms, sprinkle granulated sugar on each cookie. 10 Line a baking tray with parchment or foil paper, arrange some cookies on it and bake it until all the cookies are perfectly baked. 11. Homemade, perfectly baked yummy cookies are ready, let it come to room temperature. 12. Store in an airtight container. You can gift this homemade cookies to your friends in a hamper on diwali or serve this yummy cookies whenever someone is felling hungry :-))))
