Jaggery Malpuas
By Chef Tarla Dalal
Ingredients:
- ½ cup grated jaggery
- 1 cup whole wheat flour
- ½ tsp fennel seeds
- ½ tsp cardamom powder
- ¾ tsp fruit salt
- Ghee for greasing and cooking
- ½ tsp cardamom powder
- A few pistachio silvers
Method:
- Heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame either for 2-3 minutes or till the jaggery melts
- Switch of the flame and transfer into a bowl to cool it off slightly
- Add the whole wheat flour and fennel seeds and mix well till no lumps found
- Add the cardamom powder, fruit salat and 2 tsp of water and mix gently
- Heat a non-stick tava and grease it with little ghee
- Pour a small ladleful of the batter on it and spread it evenly to make a 75mm (3 inch) diameter circle
- Cook using ghee till it turns into golden brown in color from both the sides
- Repeat the same with remaining batter to make more Malpuas
- Garnish it with cardamom powder and pistachio silvers and serve immediately
Thandai
By Chef Gunjan Goela
Ingredients:
- 15 cardamom
- 3 tsp melon seeds
- 20 almonds
- 2 tsp chironji
- 1 tsp black peppercorns
- 2 tbsp poppy seeds
- 1 cup water
- 1 liter milk
- 4 tsp sugar (Powdered)
- 3 saffron strands for garnishing
- 2 tsp kewra water
- 1 tsp fresh rose petals for garnishing
- Pinch of cardamom powder
Method:
- Grind cardamom, melon seeds, almonds, chironji, black peppercorns, dried rose petals, pistachio, and poppy seeds into a coarse powder
- Add in a bowl, add water, and keep it aside for 1 ½ – 2 hours
- Add milk, sugar, and mix well
- Add saffron, kewra water and stir it well
- Pour in a glass
- Garnish with rose petals and cardamom powder
- Thandai is ready to serve
Gur Mewa Gujiya
By Chef Nisha Madhulika
Ingredients:
- 1 cup refined flour
- 2 tbsp ghee
- ¼ cup milk
- ½ cup jaggery (crushed)
- 7-8 cashew nuts
- 7-8 almonds
- 4 green cardamoms
- 1 tsp chironji
- 1 tsp raisins
- ½ cup coconut grated
- Ghee
Method:
- Take the refined flour in a big bowl and add ghee and mix well
- Add the 3 tbsp of milk little by little and knead to a stiff dough as required for making pooris
- Cover the dough and keep it aside for 20-25 minutes
- Heat 1 tsp of ghee in a pan
- Add the crushed jaggery and let it simmer till the jaggery melts completely
- Chop the cashew nut into 7-8 small pieces and place in a bowl
- Add thinly sliced almond to the same cashew bowl
- Peel the green cardamom and crush its seeds and make into a fine powder using a mortar and pestle
- Turn off the flame and add the chopped cashew nuts, almonds, chironji, raisins, coconut, and green cardamom powder to the jaggery and mix well
- Transfer into a bowl to let it cool down
- Grease the hand with some ghee and knead the dough slightly
- Divide the dough into small balls, flatten each ball into a peda
- Take the peda and cover the rest of the pedas with either wet cloth or lid
- Place it on a rolling board and press it with you palm
- Roll in into a 3-4 inch diameter even poori and similarly roll the rest of the pedas
- Take a roller poori on hand and add 2 tsp of jaggery studding on it in the center
- Apply some water on the edges of the poori then close the poori into half by sticking the edges together
- Gently press the sides with the fingers, now press the edge with a thumb and keep folding the sides until the gujiya is ready and continue to do same for the rest of the gujiyas
- Place a kadhai on the flame and pour enough ghee to deep fry the gujiyas
- Ghee should be medium hot
- Slide the gujiyas in, place as many gujiyas as possible into the kadhai
- Keep the flame on low
- You can fry them in refined oil as well
- Keep flipping the sides and fry the gujiyas on a low flame till golden brown
- Lift them with the slotted ladle and hold the ladle against the edge so that the excess ghee gets drained back in and transfer on a kitchen paper towel and continue to do for the rest
- Serve these gujiyas as a dessert after any meal or have them whenever you crave for something sweet
- Once they cooled down completely, store them in an air-tight container and relish eating for about a month