Dry fruits and crunchy bites
Ingredients
Raisins – 50 gm
Nuts broken – 50 gm
Honey – 1tbsp
Cinnamon – 1pinch
Maida – 100 gm
Rice flour – 20 gm
Rice flakes roasted – 50 gm
Oil – 200 ml
Preparation
Chop nuts and raisins, add honey and cinnamon powder, mix well and keep aside. Knead maida and rice flour, roll out small rounds.
Put spoonful of filling in the centre of each round, close sides like a purse.
Heat oil in a tawa and fry each dry fruit purse till brown.
Sweet Heart
Ingredients
Sooji Rava –100 gm
Pineapple chopped – 100 gm
Sugar – 50 gm + 2 tbsp
Ghee – 1tbsp
Rose essence – 2drops
For decoration
Raisins – 20 gm
Chocolate flakes – a few
Preparation
Cook chopped pineapple with 2 table spoons sugar till dry. Roast sooji rava in ghee and add enough water to cook. Add 50 gm sugar and cooked pineapple to this and mix well.
Keep it on a low flame till cooked then add broken nuts.
Remove from fire and let it cool. Make small heart shaped pieces using the cooked sooji-pineapple mixture. Serve decorated with raisins and chocolate flakes.
Coconut Dates Lollipop
Ingredients
Coconut – 150 gm
Dates – 100 gm (deseeded and chopped)
Ghee – 1 tbsp
Sugar – 2 tbsp
Arrow root biscuit – 50 gm
Ripe banana – 2(steamed and mashed)
Corn flour – 2 tbsp
Bread crumbs – half cup
Oil or ghee – 200 ml( for frying)
Preparation
Heat 1 tbsp ghee in a tawa and add grated coconut, keep stirring till it is dry. Remove from fire, add dates and mix well. Add crushed biscuits to the mashed banana, mix well. Finally add coconut-date mixture and combine well.
Coat this mixture on ice cream sticks. Make a smooth paste of cornflour, dip in each lollipop and then coat with bread crumbs.
Heat oil in a pan and fry each lollipop till brown.
