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.
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.
Ingredients -
Butter - 6 tbsp
Semi sweet dark chocolate - 1/2 cup
Eggs - 2
Egg yolk - 1
Sugar granulated - 4 tbsp
Flour - 4 tbsp
Coco powder - 2 tsp
Salt - a pinch
Method -
1. In a double boiler melt the chocolate and butter, it
can be done in a microwave too. When it's melted
add the coco powder in it.
2. Take another pan and whisk the eggs and egg yolk
for a minute.
3. Add sugar and whisk it for 2-3 minutes until it's pale
yellow and both are incorporated well.
4. Mix the chocolate into the egg mix and beat it until
combined.
5. Sift the flour and salt and fold in the batter with a
spatula gently.
6. Lightly grease either individual ramekins, molds or
muffin tins to make it. Paper cups can also be used.
6-7 lava cup cake can be made out of it.
7. Spoon the mixture into it and refrigerate for 30
minutes.
8. Preheat oven for few minutes, fill the drip tray with
water until it is halfway up. Put the molds into it.
9. Bake it for 7-8 minutes or until the upper layer is
just done and the center still looks a little wet and
wobbly.
10. Take it out and let it rest for few seconds, carefully
take it out by running a sharp knife around edges
if it is in muffin molds, sprinkle confectioners sugar
on top of each lava cake and serve it with whip
cream or vanilla ice cream.
Ingredients -
Jaggery - 1 cup grated
Coconut grated - 1 cup
Rice flour - 1 cup
water - 1 cup
oil - 1 tsp + for greasing
Green cardamom powder - 1/2 tsp
Method -
1. Heat a non stick pan and put the jaggery in it,
when it melts add the grated coconut and fry it in
a low heat for 5 minutes, add cardamom powder
and take it off the heat.
2. In a large bottomed pan heat a cup of water,
add 1 tsp oil, when it comes to boil reduce the
flame and add the rice flour in it and keep whisking
it until it is all mixed up, whisk well to avoid any lumps.
3. Cover and keep aside for 2 minutes, take it out of
the pan, grease your palm and knead the dough on
a flat surface while it is still warm. Knead it to a
smooth dough.
4. Take 2 tbsp oil in a small bowl, grease your
palms with it, take a little dough, roll it into a
small ball, flatten it between palms, and roll it in a
round shape like a puri using your fingers into
a 3'' diameter.
5. Make 8-9 folds in it pinching it 1/2 inch ahead
as we make in momos.
6. Fill a spoonful of the filling in the middle of the
fold and close it bringing all the ends together,
seal the edges, make all likewise.
7. Prepare a steamer or a momo maker, pour a glass
of water, cover and keep it to boil.
8. Grease the upper steamer plate with ghee or oil,
place the modaks in it and keep it to steam for
10 minutes or until the modaks become translucent.
9. Take it out on a plate and drizzle it with ghee and
make an offering to your beloved God and serve
it as prasad to everyone....!!
OM GAM GANAPATAYE NAMAHA!!!!
