#15 DELICIOUS FESTIVAL FOOD

1.CHOCO COCONUT MODAK

Ingredients-

• chocolate chips-1 cup
• Desiccated(dry)coconut-3 cups
• condensed milk-1 cup
• walnuts(finely chopped)- 8 to 10

Method-

• In a big bowl,take chocolate chips,desiccated coconut,condensed milk and walnuts and mix well.
• Divide into little portions and press them in modak mould.
• Wrap the modaks with sliver warp and refrigerate till it sets.
• And it is ready to serve.

2.TIL LADDU

Ingredients-

• Sesame seeds(til)-1 bowl(medium-sized)
• Peanuts-1 bowl(medium-sized)
• Makhana-1 bowl(medium-sized)
• Kamura-1 bowl(medium-sized)
• Greated coconut-1 bowl(medium-sized)
• Cashew,almond and kismish-1 bowl(medium-sized)
• Molasses-3 bowls
• Cardamom powder-1 tsp
• Ghee- 3-4 tsp

Method-

• Roast sesame seeds and peanuts,and make a powder of them.Pound the dry fruits.Grind and make a powder of the makhanas,Kurmuras and coconut in a mixie. Add jaggery and cardamom powder,and blend for a few seconds Finally,mix all the ingredients,along with peanuts and sesame powder.Knead into a dough with greased palms. Make the desired number of laddus from this dough.

3.CHOCOLATE AND HAZELNUT LADDOO

Ingredients-

• Sweetened condensed milk-200 gm
• Cocoa-1 tbsp
• Milk-200 gm
• Milk powder-100 tbsp
• Milk chocolate-100 gm
• Chocolate hazelnut spread-1 tbsp
• Hazelnuts(reasted and coarsely chopped)-60 gm

Method-

• Combine the condensed milk.cocoa,and milk in a work and heat it on low flame until smooth. Sift in the milk powder and stir until the mixture forms a soft dough that comes away easily from the sides of the pan.Leave the mixture aside until it is cool enough to handle but still warm and pliable.Taking one tbsp of dough at a time,roll into a  smooth ball and place on a wire rack to cool completely, Make about 18 balls. When the laddoos are completely cold, melt the chocolate gentiy in a microwave. Stir the hazelnut spread into the chocolate, making sure the mixture isn't too hot but warm enought so that it is runny. Working on two or three laddoos at a time, dip them in melted chocolate to coat lightly.Transfer them to a bowl filled with roasted hazelnuts .Shake the bowl to coat the laddoos with hazelnuts, and them transfer them to a lined baking sheet.Wheen all the laddoos are complete for about 30 min to set the chocolate.Serve at room temperature

4.TIL-GUR PURI

Ingredients-

• Sesame seeds-1 bowl
• jaggery-1/2 bowl
• Cardamom powder-1/2 tsp
• Wheat flour-2 bowls
• Ghee-1/2 bowl
• Grated coconut- 2-3 tsp
• Salt-1 pinch
• Oil-for frying

Method-

• Roast the sesame seeds and make powder of them .Mix grated coconut and cardamom powder to it and keep aside.Knead the wheat flour after moistenimg it with 1-2 teaspoons of ghee and a pinch of salt.Make a dough meant to make puris. Make small balls from the dough.Stuff these with the sesame filling.Roll as puris and deep fry till they are light golden in colour.

5.PANEER MAWA BARFI

Ingredients-

• Paneer-125 gm
• Mwa-100 gm
• Sugar-4 tbsp
• Rawa-3 tsp
• Curd-1 tbsp
• Raisins-8-10
• Cashew-8
• Fresh strawberry-5 pieces or sweet figs-2 or Strawberry pulp-2 tbsp

Method-

• Mix all the ingredients together well, except the dry fruits and fresh fruits, and keep  for 10 minutes.Now, mix chopped dry  fruits and fresh fruits along with it.Take a shallow glass bowl.Grease with half a teaspoon of ghee or butter.Pour the mixture into it and microwave for 5 minutes.Take it out and let it cool.Cut into pieces and serve.

6.BEET BURFI

Ingredients-

• Grated coconut-1 cup
• Grated beetroot- 1 cup
• Sugar-1 1/2 cup
• Cardamom
• Ghee-3 tsp
• Dry fruits for garnishing

Method-

• Ina pan heat the ghee and add the grated coconut and beetroot. Fry well for five minutes.Then add the sugar and cardamom powder. When well cooked, pour the mixture onto a plate well greased with ghee.Flatten and garnish with dry fruits.When set, cut in to diamond shapes.

7.COCONUT LADOO

Ingredients-

• coconut-1
• Baking soda-1 tsp
• sugar-1 1/2 cup
• Orange food colour

Method-

• Grind the white portion of the coconut in a grinder. Mix the ground coconut with the sugar until it thickens.Add a few drops of orange food colour and mix it thoroughly.Once mixed well from into small round shapes and put a sliver of almond on the top.

8.JAGGERY LADDOOS

 

Ingredients-

• Wheat flour-2 cups
• Jaggery-500 gms
• Oil for frying
• Cashewnuts and almonds (coarsely ground)-As per requirement

Method-

• Knead the flour firm, like a puri atta.
• Make puris and fry them till crisp, then grind them coarsely.
• Heat the jaggery in a big kadai till it melts.Do not overcook it, Add the ground puris and dry fruits and mix well  after the flame has been switched off.
• Mix well and shape into laddoos garnished with dry fruits.

9.DRY FRUIT GHUGHARA

Ingredients-

• Cashew, almonds, and pista coarsely ground-100 gms
• Sugar powder-75 gms
• Raisins-20 gms
• Elachi powder-1 tsp
• Ghee for frying
• Maida-75- gms
• Oil-2 tbsp

Method-

• Make a dough with the maida and oil and cover with a muslin cloth, keep aside for half and hour. For the filling in a kadai with one tsp ghee roast all the dry fruit and grind it coarsely. After a while add the raisins, eliachi powder and sugar and mix to make a filling for the ghughara. Take a small portion of the dough and make a small puri, take a bit of the dry fruit mix and give it the shape of a karanji or a ghughara. Deep fry till golden brown.

10.CHORAFALI

Ingredients-

• Channa Dal-100 gms
• Moong Dal-50 gms
• Urad Dal- 100 gms
• Ghee-1 tsp
• Soda bicarb-a pinch
• Hing-a pinch
• Salt to taste
• Oil for frying
• For garnishing-red chili powder and black salt

Method-

• Make a dough out of the flours adding the ingredients above. Knead the dough and grind it with an iron road to make the dough soft. Cut it into half inch lenths and deep fry. Garnish with red chili powder and black salt.

11. FAFADA ( PAPAD PURI)

Ingredients-

• Channa Dal-100 gms
• Moong Dal-50 gms
• Urad Dal-20 gms
• Ghee-1 tsp
• Soda bicarb-a pinch
• Hing-a pinch
• Ajwain-10 gms
• Salt to taste
• Oil for frying
• Flour of all the above mentioned Dals

Method-

• Make a dough out of the flours adding the ingredients above. Knead the dough and grind it with an iron road to make the dough soft. Make it into small parts and roll as thin rotis and deep fry. And serve with green chutney.

12. SATAPADI

Ingredients-

• Maida-1 cup
• Salt to taste
• Oil for frying
• A paste of rice flour

Method-

• Make a dough adding a pinch of salt. Roll into thin rotis. Spread the paste all over the roti. Cut into thin strips Place the strips on top of each other, there should be at least seven stripes. Roll out again and deep fry.

13. ARROWROOT HALWA

Ingredients-

• Arrowroot powder-1 cup
• Water-3 cups
• Sugar-2 1/2 cups
• Ghee-2 cups
• Lemon-1 tsp
• Food colour
• Dry fruit for garnishing

Method-

• Mix the flour with water and lemon. Put it on the fire in a kadai. When the mixture starts to thicken add the sugar and mix it vigorously. Next add the ghee slowly, followed by the dry fruits and colour. When the mixture starts to leave the side of the kadai, spread it onto a thali and cut into desired shape.

14. SHRIKHAND

Ingredients-

• Thick curd-500 gm
• powder sugar-1/4th cup
• A few saffron strands
• Warm milk-1/2 tbs
• cardamom powder-1 tsp
• Pistas and almonds for garnishing

Method-

• Put the curd in a muslin cloth and let it hang for 2 to 3 hours
• Dissolve the saffron the saffron in warm milk
• Mix the saffron flavoured milk, curd, sugar, and cardamom powder in a bowl.
• Mix well using a hand blender.
• Garnish with dry fruits and serve.

15. PURIS

Ingredients-

• Wheat flour-2 1/2 cups
• Water at room temperature
• Ghee or oil to brush the dough
• Oil for frying

Method-

• Mix the flour and water till it becomes a non-sticky dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
• Rest the dough for 1/2 hour and cover with a wet towel so the dough does not dry out.
• Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat to roll out all the puris.
• Heat oil until very hot and put in a rolled out puri. Start  flickering hot oil over  the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds.Flip the puri over and cook the other side until golden brown. Serve hot with shrikhand.

16. MIXED BARFI

Ingredients-

• Wheat flour-2 bowls
• Nachani flour (red colour)-1/2 bowl
• Rajgire atta-1 bowl
• Sesame-1 bowl
• Almond and cashew powder-1 bowl
• Grated coconut-1 bowl
• Jaggery-4 cups
• Cardamom powder-1 tsp
• Ghee-2 bowls

Method-

• Roast the sesame and make a  powder. powder the cashews and almonds as well, Heat ghee in a pan. Roast all the various types of flour on slow fire till they are light golden brown in colour. Add coconut and cardamom powder, and fry for 2 minutes. Remove form the stove and add the sesame powder.
• In a separate pan, boil a bowl of water. Add jaggery and make syrup of it. Add flour-mix it in along with cardamom powder.Mix thoroughly and spread on a greased plate.cut into diamond pieces.

17. CORIANDER LEAFY ROLL

Ingredients-

• Fresh green coriander(only leaves)-2 bowls
• Sesame seeds-1/2 bowl
• Peanuts-1/2 bowl
• Grated coconut-1/2 bowl
• Chiranji-2 tsp
• Khas-khas-1/2 tsp
• Lemon juice-1/2 tsp
• Sugar-1/2 tsp
• Salt to taste
• Flour-1 bowl
• Besan-1/2 bowl
• Onion-1
• Green chilies-3 to 4
• Oil-2 to 3 tsp

Method-

• Wash and clean coriander leaves, and dry them by spreading them on a cloth. Roast peanuts and make a powder of them. chop coriander, onion and green chilies. Heat oil in a kadai, Fry the onion and chilies till pink. Add the coconut, chiranji and khas khas, and mix well. Add the sesame and peanuts powder. Fry for a few seconds and remove from the stove. Mix coriander into it and keep the flavour as raw as possible. Keep aside  as a filling.
• Knead flour and besan, along with 2 to 3 teaspoon of oil, salt and a teaspoon of sesame, and make a dough. Roll rotis from the dough. Cover with the coriander filling. Roll and close the end nicely. Deep fry on a slow fire.

18. KOSALYA (GUJIA)

Ingredients-

• Sesame-250 gm
• Jaggery-150 gm
• Cardamom powder-1/2 tsp
• Rice flour-250 gm
• Salt a pinch
• Sugar-1 tsp
• Ghee-1 tsp
• Kurmura powder-1/2 bowl

Method-

• Roast the sesame and make a powder of it. Mix along with jaggery, kurmura powder and cardamom powder, and lightly blend in a mixer to make a soft filling. Keep aside.
• Boil a glass of water after adding salt, sugar and ghee. As soon as it starts boiling, add rice flour slowly to it,stirring constantly. When it turns into a lump, remove from the stove and knead with greased palms to prepare a soft dough.Make balls of this dough, Stuff with sesame filling and give the shape of a gujia. Now, put all these gujias on a stainless steel sieve, with the help of a dough burner, steam these for 3 to 4 minutes and remove on a serving tray. Relish with pure ghee or milk.

19. UKDICHE MODAK 

Ingredients-

• Rice flour 1 1/2 cups

• Salt a pinch

• Oil 1 teaspoon for greasing

• For stuffing

• Fresh coconut grated 1 1/2 cups

• Jaggery (gur) grated 1 cup

• Poppy seeds (khuskhus/posto) roasted 1 tablespoon

• Green cardamom powder a pinch

• Nutmeg powder a pinch

Method-

• Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.
• Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
• Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid wBring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.
• Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
• For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder, an
• Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
• Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
• Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes. 
• Serve hot modak with pure ghee.

20.BESAN BURFI

 

Ingredients-

• Gram flour (besan) 4 cups
• Pure ghee 2 cups + for garnishing
• Green cardamom powder ½ teaspoon
• Almonds thinly slivered 10-12
• Pistachios thinly slivered 10-12
• Powdered sugar 2 cups

Method-

• Heat the ghee in a non-stick pan, add the gram flour and sauté it on low heat, stirring continuously, for ten to fifteen minutes or till it starts changing colour and gives out a nice aroma.
• Add the cardamom powder, almonds and pistachio slivers and mix. Remove from heat and let it cool.
• Add the powdered sugar and mix well.
• Grease a tray with ghee. Pour the gram flour mixture and spread it evenly on the tray.
• Let it cool and then cut into square or diamond shaped pieces and serve.
• Store in an airtight container.

21.Kalakand

Ingredients-

• Milk 2 litres
• Alum 1/8 teaspoon
• Sugar 150 grams
• Ghee 2 tablespoons
• Liquid glucose 2 tablespoons
• Pistachios finely chopped 20

Method-

• Boil the milk in a large non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
• Add the ghee and glucose; mix well and continue to cook till the mixture begins to coat the back of the ladle.
• Transfer the mixture into a greased ten-by-eight-inch aluminium tray , sprinkle the pistachios and set aside to cool and set.
• Cut into squares and serve.