1 cup Rice (chawal)
1/3 cup Coconut (nariyal) Milk
2/3 cup Coconut (nariyal) (scraped)
1 drop Yellow Colour
2/3 cup Pressed Rice (poha)
1 1/3 cup Jaggery (gud) (grated)
A pinch Salt (namak)
Ghee to fry
How to make Moongphali Ladoo
- Take rice and soak them in water for a few hours.
- Drain the water.
- Add scraped coconut and pressed rice and grind it with rice to make a thick paste.
- To the mixture add coconut milk, jaggery, salt and yellow colour.
- Mix them well and leave it for atleast 10 hours so that it is fermented.
- Take the appam griddle on high flame and then lower down the flame.
- Put a spoonful of ghee and drop batter in each dent.
- When it is golden brown remove from the heat and serve.
4 cups sesame (til) seeds
Cup coconut (nariyal)
1/2-cup water (paani)
Chopped finely into small pieces
1/2 cups brown sugar or powdered jaggery (gud)
How to make Til Ladoo
- Take a saucepan and heat it on the middle flame.
- Boil water with jaggery to make syrup.
- When it starts boiling add coconut and heat till it becomes thick.
- Roast sesame seeds in the other saucepan till they become light brown.
- Add these seeds to the syrup and mix.
- Let it cool for some time and make balls.
1/2 cup of Condensed milk (dudh)
250grams Paneer fresh crumbled
1 teaspoon Cardamom (elayachi) powder
4 to 5 drops Yellow Food color
1 Silver (chandi ka vark) edible leaf
2 to 3 drops Kewra Essence
How to make Malai Ladoo
- Take a saucepan and heat it on medium heat.
- Add condensed milk and boil it with paneer.
- Continuously stir.
- When it is done it will become thick and leave sides of the pan.
- Add kewra essence and yellow food colour.
- Grease a plate and pour the mixture in it.
- Add cardamom powder and let it cool a bit.
- Make balls and cover it will silver leaf.
3-4 tablespoon Milk
250 grams Ghee
250 grams Sugar ground
250 grams Wheat flour
1 teaspoon Cardamom powder
How to make Pinnie
- Heat ghee in a pan.
- Add wheat flour and cook it on low flame.
- Keep stirring constantly till light brown.
- Remove from the flame when it smells aromatic.
- Transfer it to a large plate and spread.
- Cool it above room temperature.
- Sprinkle with sugar and cardamom powder.
- Mix the contents well. Drizzle with milk.
- Mix well and make tight fist shaped pinnies.
2 cups White Sesame Seeds (til), cleaned
2 cups Jaggery (gur), grated
1 ½ cups Flour (maida)
¼ teaspoon Nutmeg (jayphal) Powder
1 ½ teaspoon Cardamom (elaychi) Powder
Salt, to taste
Oil, for shallow frying
How to make Til Poli
- Rub in oil and salt to the flour and knead it to form dough.
- Cover the dough with a moist cloth, to keep it soft.
- Dry roast the sesame seeds, till they turn golden brown.
- When they cool down, pound them coarsely.
- Add in the grated jaggery and pound once again, to make the mixture even and smooth.
- Mix in the cardamom and nutmeg powders.
- Form small balls from the kneaded dough.
- Make a hole in the ball and fill it with a teaspoon of sesame seed mixture.
- Pull up the sides and seal the ball. Repeat with other balls.
- Oil a rolling board and place a stuffed ball on it.
- Roll out the ball into a thin round disk. Repeat with other balls.
- Shallow fry the disks, till they turn golden brown and become crisp.
- Serve hot.
400 grams Dry grated coconut(nariyal)
2-3 tablespoon Ghee
150 grams Sugar(cheeni)
150 grams Brown sugar( bhuri cheeni)
How to make Coconut Chikki
- Take a pan and put ghee.
- When it melts put grated coconut.
- In another pan mix brown sugar, sugar and water and boil.
- When the mixture becomes hard add coconut and mix.
- Take a bit plate with high sides and apply a little oil.
- Pour the mixture in it.
- Cut and let it cool.
30 grams vanaspati or ghee
250 grams atta (flour)
200 grams Jaggery(gur)
How to make Atta Ladoo
- Take a pan and put it on a medium heat.
- Put the flour and roast till it becomes light brown.
- Mix grated jaggery to it.
- Add oil or ghee.
- When it is thick make small balls.
- Keep it in air tight containers.
500 gram Wheat Flour
2 tablespoon Oil, for kneading
1½ cup Water
½ teaspoon Ajwain
Oil, for deep frying
Salt, to taste
How to make Ghathia
- Take a bowl and mix wheat flour, water, ajwain, oil and salt in it. Knead it to make hard dough.
- Now, make a flat chapatti of the whole dough and cut it into long strips.
- Heat oil in a kadai and deep fry these strips, unitl they turn golden-brown.
- Drain excess oil on the paper towel and let the ghathis cool.
- Store it in an airtight container.
115 grams Urud(dal) flour.
340 grams Rice (chawal) flour.
3 teaspoons Chili (mirch) powder.
½ teaspoon Asafoetida (hing).
1 tablespoon Til seeds.
2 tablespoons Butter (makkhan).
Oil as required
Sal to taste
How to make Chakli
- Add all dry ingredients like salt, asafetida and chili powder in the flour.
- Mix butter in it.
- Add cold water and knead the dough.
- Heat oil on medium flame.
- Told the chakli mould over frying pan.
- Press dough and let it pass though the mould.
- Fry till they are crisp.
- Put them over tissue paper so that it soaks extra oil.
- Cool and store in an air tight container.
1/2 cup unsalted peanuts without skins(mungphali)
1 cup sago (poha)
1/2 cup almonds/cashews (badam/kaju)
5 green chillies(hari mirch) chopped
1/4 cups raisins (kishmish)
2 teaspoons sugar(chini) coarsely powdered
1 cup potato sticks
1 teaspoon lemon salt
Vegetable/ canola/ sunflower cooking oil to deep fry.
How to make Chivda
- As sago will be deep-fried therefore we need a deep-bottomed frying pan.
- Put oil on medium heat.
- When oil is ready, add sago. It will puff immediately.
- Drain the oil from sago with the help of a sieve and put it over tissue paper
- Fry all sago let the tissue paper soak extra oil from them.
- Now, fry green chillies, kadhi patta, alomonds and cashews.
- Add raisins and the fried ingredients to sago with salt and grounded sugar.
- When cooled keep it in an air tight containers.
- Use it as snacks with tea.