1) 1/2 kilogram white gram dal.
2) A litre of water.
3) A kilo of sugar.
4) A kilo of coconut oil/refined oil.
5) 4-5 drops of orange food colouring.
6) Salt (for taste).
1) Soak the white gram dal into a little water. Grind this to a paste, mix with salt and make a semi-solid mixture.
2) Pour sugar into a pan and heat. Add water to this.
3) Pour in 4-5 drops of orange food colouring. Take away from fire when the mixture thickens. Keep it aside.
4) Pour oil into a thick bottom vessel and heat.
5) Pour the batter into a thin layered cloth and tie its ends together immediately.
6) Squeeze the cloth and move the hand simultaneously to pour batter into the oil in patterned forms. Try to make three rounds and a flower shape on top.
7) As soon as the batter shape hardens, take it away from oil. Let the oil drain.
8) Lay the shape into the warm sugar syrup. Take it out after about 15 minutes. Your jalebi is ready.
9) Make similar shapes with the rest of the batter. Soak the jalebi into the syrup as before.
10) Serve these warm or store in a refrigerator until needed. But these are best enjoyed warm.
Aate Ke Laddoo (Sweet Wheat Balls)
1) 4 cups of wholewheat flour.
2) 2 cups of sugar.
3) 1 1/2 cups of ghee.
4) 1 tsp cardamom powder.
5) 2 tbsp. almonds, slivered.
6) 1 tbsp. cashews, chopped.
7) 1 tbsp raisins (optional).
8) 1 tsp. chironji, slightly broken.
A large frying pan, an airtight container.
1) Melt ghee in the pan over low heat.
2) Add in wheat flour and cook on a low flame, stirring constantly till it is browned lightly.
3) While the flour is getting roasted, prepare sugar syrup of 2 1/2 thread.
4) Take the pan away from fire. Add the remaining ingredients into it.
5) Combine the ingredients well and form into balls of desired sizes.
6) Allow the balls to cool down completely. Serve immediately or store in an airtight container.
1) 1/4th cup of long grained chawal (rice), washed and drained.
2) 5 cups of milk.
3) 3 cardamom seeds, crushed.
4) 2 tbsp almonds, blanched and silvered.
5) A pinch of saffron threads, soaked in a little hot milk.
6) 1 tbsp pistachio nuts, skinned and chopped.
7) 1 tbsp raisins (optional).
8) 3 tbsp sugar.
A medium-sized pan.
1) Mix rice, milk and cardamom in the pan and simmer until the rice is soft and the grains are on the verge of breaking up.
2) Add in almonds, pistachio, saffron and raisins. Simmer for 4 minutes.
3) Pour in sugar. Dissove it completely into the mixture by stirring constantly for 1-2 minutes.
4) The rice kheer is ready. Remove it from the heat.
5) Serve warm or chill until needed.
Nariyal ki Barfi (Coconut Barfi)
1) 225 gms Khoya.
2) 225 gms coconut, dried and grounded.
3) 1 tsp cardamom seeds, grounded.
4) 1 tbsp ghee.
5) About 3 cups of sugar.
6) 2 cups of water.
7) 1/2 tsp almonds, grated.
8) 1/2 tsp pistachios, grated.
1) A frying pan, a medium-sized bowl, a plate and a kitchen knife.
1) Add khoya and coconut into the pan and mix.
2) Add in ghee and fry the items over low heat a little.
3) Pour in cardamom and mix well.
4) Pour water into the bowl. Pour in sugar and stir to dissolve it completely to form one-string sugar syrup.
5) Add the coconut mixture into the syrup and stir to mix well.
6) Grease the plate. Spread the grated nuts on it.
7) Spread the prepared coconut mixture evenly over the plate. Let it cool for half-an-hour.
8) Cut the cooled shape into desired sizes with the knife you have.
9) Flip the shape so that you have the nut-covered part on the top.
10) Your Coconut Barfi is ready. Serve it immediately or chill until needed.
1) A pinch of saffron threads.
2) 350ml milk.
3) 175ml vegetable oil.
4) 200g fine semolina.
5) 250g caster sugar.
6) 100g cashew pieces.
7) 75g sultanas.
8) 125ml ghee (clarified butter).
9) 100g banana (optional).
1) Three saucepans and one frying pan.
1) Heat the milk into one of the saucepans.
2) Pour the saffron threads into the hot milk to soften them. Keep this to a side.
3) Pour oil into the frying pan and heat at medium temperature.
4) Turn down heat to MEDIUM-LOW.
5) Pour in the semolina and cook, stirring constantly, until it is toasted and light brown in colour.
6) Heat the milk in a separate saucepan. When it starts to boil, reduce heat to MEDIUM-LOW and stir in the semolina and banana.
7) Cook for a minute under cover.
8) Add in sugar and stir to dissolve.
9) Cook under cover for one more minute.
10) Melt ghee over MEDIUM-HIGH heat in another pan.
11) Add in cashews and sultanas and cook until the latter puffs.
12) Pour the sultanas into the semolina. Stir well to mix.
13) Cook under cover for another minute.
14) Test whether it is all done. Remove from heat and serve.
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