Mix besan with 1 &1/2 cup water to make a smooth batter free from
lumps. Powder cardamom and keep aside.
Fry raisins in a little ghee and keep ready. Make sugar syrup with sugar
and 1 cup of water. Keep the syrup till its consistency reaches a long
string stage. Hold a perforated ladle over oil.
Pour some prepared besan batter on the ladle and the drops will fall
through the holes of the ladle on to the hot oil. Cook on low flame,
stirring continuously. Continue till the batter is cooked.
Now mix boondi, sugar syrup cardamom powder, raisins and stir well.
'N CARROT BHUJIA
4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chilli, cut into thin strips and seeds removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice
Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1
minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry
the vegetables for about 30 seconds. Add sugar and coriander, stir fry for
another 5 minutes or until vegetables are tender. Add lemon juice. Remove
red chilli before serving.
BURFI OR KAJU KATLI
2 cups of finely grounded Cashew powder
1/4 cup Milk
3/4 cup Sugar
Few silver vark for decoration
Diwali Recipe Contributed by: Madhuri Sharma
- Heat milk in a large pot and add sugar.
- When it starts bubbling remove from stove and add cashew powder
little at a time. Mix well making a thick form. You may add more powder
if needed for making thick.
- Pour the mix on a wax paper or thali. Press and spread with your
palms for making thin burfi.
- Put silver vark on top if you wish.
- Let it cool completely before cutting in burfi shape.
- Put in a airtight container and keep in a cool place.