ll Vijayat˜ ¹r¤ B¢lak¨¾´aª Prabhuª ll
Anasakhadi
Ingredients:
1 cup wheat flour
½ cup ghee
2 cups hot water
1 cup sugar
¼ tsp. Cardamom powder
Few almond slices
Method:
Saute the flour with ghee on a low flame till reddish brown.
Add the water, stir gently, when the water gets absorbed add sugar and stir.
When the sugar melts completely and ghee starts separating, put off the heat
Add cardamom powder, mix well.
Decorate with almond slices.
Serve hot.
Ingredients:
1 cup mung dal ( green gram split without skin )
1 cup ghee
2 cups milk
1 ¼ cups sugar
few strands of saffron
1 ½ tsp. Cardamom powder
few slices of almond and pistachio
Method:
Soak mug dal for 3-4 hours.
Remove from water and grind coarsely in a mixer.
Heat 2-3 tbsp. of ghee in a pan and saute the dal on a low flame.
Keep on adding ghee little by little and continue stirring.
When it turns reddish brown add milk.
* When milk gets absorbed, add sugar and continue stirring on a low flame.
When ghee starts separating from sheera add paste of saffron and cardamom powder and remove from heat.
Sprinkle slices of almond and pistachio.
Note:
Instead of milk, water can be used in step no . *
Instead of mung dal. Coarse mung flour can be used for this recipe.
Ingredients:
1 cup corn seeds (fresh)
2-3 tbsp. Ghee
2 cups milk
1 tbsp. Thick malai (cream)
11/4 cups sugar
½ tsp. Cardamom powder
few thin slices of almond and pistachio
Method:
Chop the seeds into coarse pieces.
Saute with 2-3 tbsp. Ghee on a low flame till brownish.
Add milk and malai. Continue stirring on a low flame till thickens and the corn is sufficiently tender.
Add sugar.
Continue stirring on low flame till thickens again.
Add cardamom powder and mix well.
Sprinkle almond and pistachio slices on top.
Note:
If the corn seeds are ripe add a little more milk and cook longer.
Ingredients:
250 gms mawa (khoya)
100 gms powdered sugar
3 tbsp. Besan (gram flour)
1 cup maida (flour)
Ghee for frying
½ cup almond and pistachio powder
1 tbsp. Cardamom powder
A few strands of saffron
Few slices of almond and pistachio
Method:
Roast the mawa in a pan till it is dry and separated.
Heat besan with tbsp. of ghee and let it cool down.
Mix mawa, sugar, almond and pistachio powder and besan. Mix well and form the desired shape of balls.
Mix ½ cup slightly warm ghee with 3 tbsp. powdered sugar and keep aside.
Add 3 tbsp. of liquid ghee to the flour and form a soft dough.
Roll into thin oblong puri and put the ball prepared in the step 3 above on one side, and fold the puri to cover the ball. Press lightly and cut off with katori so that the additional part of puri is cut off.
Deep fry in ghee on low flame.
When cold cover with the mixture prepared in step no. 4.
Repeat with the remaining ghari.
Sprinkle slices of almond and pistachio.
Ingredients:
1 cup wheat flour
Method:
Add warm oil or ghee to the wheat flour. Mix well and prepare a hard dough.
Roll out a thick roti on the rolling board and roast the roti on a griddle till hard
Break all the roties by hand or grind in a mixer into a coarse powder.
Add 2-3 tbsp. of ghee in churma (coarse powder)
Saute in a pan till reddish brown. Keep aside.
Add 2-3 tbsp. of ghee in jaggery and heat for melting.
Add the churma in the melted jaggery, stir well.
Add cardamom powder, nutmeg powder. Mix well
When cools down a little, form laddoos, roll over khus-khus with light pressure of palm
Ingredients:
1 cup gram flour
1/3 cup ghee
½ cup powdered sugar
¼ tsp. Cardamom powder
1 tbsp. milk
3 tbsp. hot ghee
Method:
Heat ghee in a pan.
Take besan in a thali and make shallow well in the centre.
Pour 3 tbsp. of very hot ghee and 1 tbsp. of milk and mix well with the besan to form small granules.
Seive the mixture to ensure uniform granules formation.
Heat the mixture in the pan with remaining hot ghee till reddish brown.
Add powdered sugar and cardamom powder when almost cool.
Mix well and form ladoos.
Note:
By the same method ladoos can also be made from moong dal flour (green gram split without skin) or coarse wheat flour.
Ingredients:
1 cup wheat grains
1 cup chana dal (bengal gram split)
1 ½ cups powdered sugar
1 cup ghee
½ tsp. Cardamom powder
Method:
Roast wheat grain in a pan on a medium flame. The wheat grain will expand.
In the similar manner roast channa dal.
When cold, grind both roasted wheat and roasted dal separately in a grinder to make coarse flour.
Beat ghee and sugar in a thali to make light, white and fluffy mixture.
Add both the coarse flour and cardamom powder to the fluffy mixture.
Mix well and form into ladoos.
Ingredients:
1 cup gram flour (besan)
50 gms mawa (khoya)
½ cup ghee
2/3 cup sugar
¼ tsp. Cardamom powder
Few strands of safron
1/8 tsp. Nutmeg powder
Slices of almond and pistachio
2 tbsp. milk
Method:
Heat ghee in a pan.
Take besan in a thali. Make a well in the centre. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee
Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.
Seive the flour to get coarse flour.
Saute the flour on low flame till light brown with the remaining ghee.
Add mawa, saute again till reddish brown. Keep aside.
Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.
Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.
Pour in a greased thali.
Sprinkle slices of almond and pistachio.
When cool cut into pieces.
Ingredients:
1 cup udad dal (arhar)
2 tbsp. rice (raw)
2 tbsp. arrowroot
Ghee for frying
1 ½ cups sugar
Few strands of saffron
Method:
Soak udad dal and rice for 3-4 hours.
Grind both udad dal and rice to a very fine paste.
Add arrowroot to the mixture and beat well to make it a light, fluffy batter.
Boil sugar and water till the syrup is one thread consistency.
Add saffron paste.
Heat ghee in flat pan.
Use a plastic sauce bottle with a spout or a piece of cloth with a hole to pour the batter in hot ghee, in circular forms by pressing the bottle or cloth.
Turn over the jalebi once or twice to ensure the crispness.
When done remove and immediately soak in the syrup for 5 minutes.
Serve hot.
Ingredients:
1 cup maida (flour)
Ghee little less than ¼ cup
½ cup sugar
Ghee for frying
¼ tsp. Cardamom powder
Few slices of almond and pistachio
Method:
Heat about ¼ cup ghee. Add ¼ cup flour and saute to a light brown colour.
Mix the remaining flour with the above thoroughly.
Prepare a soft dough with about ¼ cup water.
Make equal size balls, flatten the balls with the palm and poke the tip of five fingers.
Prick deep at random with a tip of knife or a fork. This is to ensure that sata do not puff up and are evenly fried from inside.
Deep fry on a very low flame to brownish colour, while frying turn over very carefully with a blunt end of a ladle.
On a low flame it takes considerably long time to fry to proper crispness, if fried on high flame it may be faster but the inner side will not get properly fried.
Add enough water in sugar, boil and make a thick syrup.
Take off from the heat and stir well till it turns white.
Put again on a very low flame.
Dip each sata on both sides in syrup.
Remove in a greased thali.
Sprinkle slices of almond and pistachio and also cardamom powder.
Repeat the process with the remaining santhas.
Ingredients:
½ cup wheat flour
½ cup maida (plain flour)
1 tsp. Sesame seeds
Ghee for frying
½ cup sugar
Few slices of almond and pistachio
½ tsp. Cardamom powder
Few petals of roses
Method:
Soak sesame seeds in water for an hour
Mix wheat flour, maida and soaked sesame seeds.
Take ¼ cup melted ghee and ¼ cup water ready with two separate tablespoons.
Go on putting one tbsp. ghee and one tbsp. water alternately and prepare soft dough.
Proceed as per sata recipe from no. 4 onwards.
Ingredients:
1 cup maida
Ghee for frying
¼ cup sugar
¼ tsp. Cardamom powder
Few slices of almond and pistachio
Few petals and roses
For paste:-
2 tbsp. ghee thick
3 tbsp. flour
Method:
Beat ghee and maida in a thali till light and fluffy. Remove it in katori (bowl).
In the same thali prepare a soft dough with flour and water.
Cover and keep aside the dough for an hour.
Make 2 equal portions of dough.
Out of one portion roll a thin oblong or square roti.
Apply half the quantity of paste prepared according to the step no. 1 on the rolled roti.
Cut about ¾" wide strips with a knife from the roti.
Place the roll upright on the rolling board and press it with a palm to flatten a little.
Repeat with each strip.
Apply dry flour on the flattened rolls on both sides.
Roll with rolling pin slightly thick puris.
Use the remaining portion of dough and remaining quantity of paste in the same manner to prepare flattened rolls.
Deep fry the pakwan at a very low flame in the ghee.
With perforated ladle lightly press each pakwan to ensure that the strips immerge out of the pakwan.
Turn over gently and fry till crisp and light brown. Remove and drain out the excess ghee trapped in strips.
Add water to sugar, boil and make a thick syrup.
Take away from the heat and stir well till it turns white.
Put again on a very low flame.
Dip one side of pakwan in syrup.
Remove and place in a plate with the side coated with sugar on top.
Sprinkle cardamom powder, slices of almond and pistachio and finely cut rose petals.
Note:
Pakwan can also be
served without sugar coating as a snack to go well with tea.
Instead of dipping in sugar syrup, if desired powdered sugar can
be sprinkled.
Ingredients:
1 cup maida (flour)
½ cup thick ghee
1 cup sugar
1 ¼ cups warm water
Ghee for frying
Method:
Beat ghee in a thali with the help of palm till light and fluffy. Add flour little by little.
Keep adding warm water. Continue beating to form a light batter.
Heat ghee in a thick base vessel with tall and straight walls. Preferably the vessel should be of brass or thick aluminum and not of stainless steel.
The vessel should get about ¾ filled with ghee.
Fill the batter in a spouted vessel and pour about ½ a cup in the hot ghee with a narrow and continuous flow from a distance.
Use an end of wooden rolling pin to push down the ghebar in the vessel so that even the upper layer of ghebar is immersed in the boiling ghee.
When crisp remove the ghebar with the end of rolling pin and put on a strainer to let the excess ghee out. Repeat with the remaining gebar.
Boil water and sugar to make a syrup of 2 thread consistency.
Keep on a perforated ladle, pour 4-5 tbsp. of syrup.
Let extra syrup drain out by keeping the gebar on a strainer.
Sprinkle cardamom powder and slices of almond and pistachio.
Repeat the process with remaining ghebar.
Ingredients:
1 cup tuver dal
1 cup sugar
1 ¼ cups wheat flour
2 ½ tbsp. oil
1 tsp. Cardamom powder
½ tsp. Nutmeg powder
Ghee for applying
Method:
Wash the dal with warm water. Add two cups of water and pressure cook the dal till 3-4 whistles are blown.
Remove the dal in a large pan, add sugar, stir intermittently on a low flame. Ensure that it does not stick to the bottom.
When thickens and leaves the side of the pan, put off the heat.
Add saffron paste, cardamom and nutmeg powder. mix well. Allow to cool.
Make balls and keep aside to be used as puran.
Bind a soft dough by adding oil and a little water to the wheat flour. Keep aside for half an hour.
Roll out a big puri with a rolling pin. Place the puran ball on the puri slightly away from the centre.
Fold the puri in such a way that outer edges meet each other.
Press the puri along the semi circle close to the area where the puran is placed.
Cut off the remaining portion of the puri with katori or knife.
Press lightly and roll out a thick puran puri using dry flour on both the sides.
Roast on a heated griddle turning carefully with a laddle till both the sides are roasted properly.
Apply ghee liberally on the surface.
Serve hot.
Ingredients:
1 cup half crushed wheat pieces (lapsi)
6 tbsp. ghee
3 cups water
1 ¼ cups sugar
¼ tsp. Cardamom powder
Few slices of almond and pistachio
½ tsp. Khus khus (poppy seeds)
Method:
Saute the half crushed wheat piece with ghee till reddish brown.
Put in hot water. Cover and cook on a low flame.
When tender, add sugar and continue cooking on low flame till ghee separates.
Add cardamom powder and mix well.
While serving sprinkle khus-khus and slices of almond and pistachio.
Note:
Instead of sugar lapsi can be made with jaggery only or with the mixture of sugar and jaggery.
Ingredients:
½ cup wheat splits (lapsi)
6 cups milk
¾ cup sugar
1 tbsp. cardamom powder
Few strands of saffron
Few thick slices of almond
Few thick slices of pistachio
Method:
Boil the milk.
Add the wheat splits in the boiling milk.
Continue boiling and stir intermittently on a low flame.
When the wheat splits get tender, add sugar.
When the khichada gets consistently thick, add cardamom powder, saffron paste and slices of almond and pistachio.
Serve hot or chilled.
Ingredients:
1 cup maida (plain flour)
1 cup rawa (semolina)
3 cups powdered sugar
8-9 tbsp. ghee (slightly warm)
1 tbsp. powdered almond
4 tbsp. powdered pistachio
¼ tsp. Cardamom powder
A pinch of nutmeg
½ tsp. Khus-khus
Ghee for frying
Method:
Prepare a soft dough by adding 2 ½ tbsp. ghee and a little water to the maida.
Saute rawa in 6 tbsp. ghee on a low flame till light brown.
When cools down add powdered sugar, pistachio, almond, cardamom, nutmeg and khus-khus. Mix well.
Roll out puris from the dough with a rolling pin.
Place 1 tbsp. of stuffing in the centre of the puri, fold the puris in such a way that it forms a semi circle and the outside edges meet each other.
Lightly press the edges with the fingers and form a 'kangri'.
Alternatively use a mould to form a gugra.
Deep fry several gugras together on a low flame in ghee to a light brown colour.
Ingredients:
1 cup maida (plain flour)
½ cup wheat flour
4 tbsp. malai (cream)
1 ½ cups milk
1 ½ cups sugar
1 tsp. Cardamom powder
Few slices of almond and pistachio
Few strands of saffron
Method:
Prepare a batter by mixing maida, flour, malai, and milk.
Keep aside for half an hour.
Prepare sugar syrup by adding water and heating to one thread consistency.
Add saffron paste to the prepared syrup.
Heat ghee in a shallow flat pan.
Pour tbsp. of batter in heated ghee to form malpua.
Turn over the malpua with a perforated laddle or a tong.
When the malpua turns reddish brown strain out the ghee.
Immerse the malpua immediately in the syrup for about two minutes.
Remove and sprinkle cardamom powder and slices of almond and pistachio.
Ingredients:
1 cup besan (gram flour)
2 ½ cups ghee (approximately)
1 cup sugar (heaped)
1 ¼ cups sugar
¼ tsp. Cardamom powder
Method:
saute the flour with 4-5 tbsp. ghee for 2-3 minutes.
Heat rest of the ghee in a different vessel.
Add water to the sugar. Heat and prepare syrup of 1 ½ thread consistency.
Pour the syrup on the sauted flour. Keep stirring consistently on a high flame.
Keep adding the heated ghee little by little to the mixture. Keep stirring.
Mysore pak will slowly start expanding.
When done, the ghee will start separating out of mysore pak. Stop adding any more ghee. The colour will change to light brownish. Add cardamom powder.
Put off the heat. Pour the mysore pak in a thali.
Allow to cool down a little and set.
Keep the thali tilted so that the extra ghee drains out.
Cut into pieces.
Ingredients:
1 cup wheat flour
1 cup ghee
¾ cup finely cur jaggery
1 tsp. Variyalli (saunf) optional
¼ tsp. Cardamom powder
1 tsp. Grated dry coconut (optional)
1 tsp. Khus-khus (poppy seeds)
Method:
Saute the wheat flour with ghee and heat till reddish brown .
Add the thinly cut jaggery after the above mixture cools down a little.
After the jaggery is fully melted and is mixed well add the grated coconut, variyalli and cardamom powder.
Pour into a thali, level sprinkle khus-khus all over and allow to set.
When cools down cut into pieces.
Ingredients:
1 cup wheat flour
1 tsp. Oil
¼ cup thinly cut jaggery
Ghee or refined oil for frying
Method:
Add 1 tsp. Of oil in the wheat flour.
Melt the jaggery in the water required for forming the dough.
Use the sweetened water to bind the dough. Leave for half an hour.
Roll the puri's and prick with a fork or knife so that while deep frying they do not puff up.
Deep fry till brown.
Note:
The puri's will be soft when removed from frying pan but will attain crispness in a couple of minutes as it cools down.
Ingredients:
1 cup maida flour
Milk for kneading the dough
¼ cup sugar
2 tbsp. oil
Oil or ghee for frying
Method:
Dissolve the sugar in milk.
Add 2 tbsp. oil in maida.
Use the sweetened milk to make a hard dough. Divide the dough in to two parts.
Roll a large chappati on a rolling board.
Cut sakarpara of desired shape and size.
Deep fry on low heat till brown and crisp.
Repeat the same with remaining dough.
Note:
Instead of sweetened milk, water can be used to prepare the dough.
Recipes contributed by :
Bindu Danthi & Ruxmani Danthi from : "For
The Sweet Tooth"