Coconut rawa barfi
Ingredients:
Dry desiccated coconut: 1 cup
Rawa: 1 cup
Powdered sugar: 1 1/2 cup
Cardamom powder: 1 tsp
A few strands of saffron
Nutmeg powder: 1/2 tsp
Milk: 3/4 cup
Ghee: 3-4 tbsp
Silver foil
Method:
Heat the ghee. Roast the rawa until it turns light golden in colour. Allow it to cool. Add the desiccated coconut, sugar, cardamom powder and nutmeg powder.
Warm the milk. Dissolve the saffron in it. Add it to the above mixture and knead well.
Take a flat dish. Set this mixture evenly.
Cover with silver foil and allow it to set for some time. Cut into square pieces and serve.
Besan laddus
Ingredients:
Besan (gram flour): 250 gms Ghee: 400 gms
Powdered sugar: 300 gms
Cardamom powder: 3 tsp
Chopped almonds: 2 tsp
Chopped pistachios: 2 tsp
Method:
Heat the ghee in a flat pan. Add the besan to it and gently stir fry on a low flame until it turns light brown.
Allow it to cool. Add the cardamom powder, powdered sugar, chopped almonds and pistachios to the above flour. Knead well. Make small balls of this mixture.
Dry fruit churva
Ingredients:
Poha (rice flakes): 300 gms
Peanuts: 50 gms
Putana dal: 50 gms
Cashew nuts: 50 gms
Raisins: 50 gms
Almonds: 50 gms
Pistachios: 50 gms
Turmeric powder: 1/4 tsp
Red chilly powder: 1 tsp
A few curry leaves
A pinch of citric acid
A pinch of sugar
Salt to taste
Oil for frying
Method:
Heat the oil in a frying pan. Fry the poha. Sprinkle turmeric powder and keep it aside.
Deep fry the remaining ingredients on a low flame. Add it to the above churva.
Heat a little oil. Add the curry leaves and green chillies and stir fry until crisp.
Add this to the above mixture along with the citric acid, sugar, red chilli powder and salt. Mix well. Allow it to cool. Store in an air tight container.
Murukku
Ingredients:
Besan: 1 cup
Jowar atta: 1/2 cup
Rice flour: 1/2 cup
Garam masala: 1 tsp
Red chilly powder: 1/2 tsp
Jeera: 1/2 tsp
White til: 1 tsp
Salt to taste
Oil: 3 tbsp
Oil for frying
Method:
Mix all the flours. Add the spices and salt. Rub in the 3 tablespoons oil. Add enough water and make a stiff thick batter.
Heat the oil. Fill the mould with the batter. Press to release the murukkus and deep fry until golden brown.
Drain on absorbent paper. Store in an air tight container.
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