Dough Preparation :

Stuffing Preparation

Karanji Preparation

Roll small oval shaped puris from the hard dough. Now place the prepared stuffing in the middle of it. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.Deep fry it till it becomes brownish color.Serve it hot or cold as you wish.

Ingredients :

• ½ kg thin pohe
• 1 cup roasted or fried pea nuts or shengdane
• 1 cup roasted chana dal or phutane
• ½ cup thin slices of dry coconut
• 1 tsp of jeera seeds
• ½ tsp of rai seeds
• 1 tsp garlic paste (optional)
• 1 tsp turmeric powder
• 10 green chilies
• 10-15 curry leaves
• 3 tsp of fried kaju
• 2 tsp sugar
• ½ cup oil
• salt to taste

Method :

Roast pohe in a heavy pan without oil on low to medium flame and keep aside.Take a little quantity of oil and fry peanuts, phutane, kaju and keep aside.Heat the oil in heavy pan. Add rai, jeera, curry leaves, green chilies, garlic paste and turmeric powder.Now add all fried nuts and mix well.Add salt and sugar.Immediately add all roasted pohe and mix well till pohe is well coated and look light yellowish. Cool and store it in a airtight container.

Ingredients :

• 1 1/2 cup Milk

• 2 cups Sugar

• 3.1/2 cup Maida [all purpose flour ]

• 1/2 teaspoon Salt

• 3/4 th cup Ghee

• Oil to fry

• 2 cups Rice Flour
• 1 cup Besan / Gram Flour
• 1 1/4 cup Water
• 1 tbsp Carom seeds / Ajwain
• 1 tbsp Cumin seeds
• 1 tbsp Red Chili powder
• 1 tsp Turmeric powder
• 1 tbsp Coriander powder
• 3 tsp hot Oil for dough
• 2 tbsp Sesame Seeds

	First roughly crush cumin seeds and ajwain together in to blender.Heat 3 tsp oil. Take rice flour, besan, add crushed cumin and ajawain, coriander powder, red chili powder, turmeric powder, sesame seeds, salt to taste and mix all dry ingredients together. Pour hot oil, mix well, now add water and start to knead the dough. The consistency of the dough should be like regular chapati dough.  Cover and let it sit for 30 minutes. Deep hand in cold water, take big enough ball from the dough and add in to chakali maker and make chakali in to desired shape.  Deep fry chakalis till it gets light brown color from both the sides. Crispy Chakalis are ready.

Ingredients :

• 1 cupSuji rava 
• 1 cup Sugar
• 1/2 tsp Cardamom powder:
• 1/3 cup Ghee
• 7 - 8 Cashews (broken into bits)
• 10 - 15Raisins
• 1/3 cup Grated coconut (optional)

Method :

Take a heavy bottomed kadai. Add 2 tbsp of ghee to it. Once hot, fry the cashews and raisins till golden brown. Keep aside. Add the rava and elaichi powder. Fry till a yummy aroma arises and it turns golden brown. Do this on a low flame. Let it cool down.Once it is cool enough for the mixie, run the rava and elaichi powder in the mixie till it becomes a reasonably fine powder. Run it a couple of times if the rava is stubborn. Empty into a large basin.Now, powder the sugar. Add it to the rava in the basin.Introduce the cashews, raisins and the grated coconut into the basin.Mix very well. Heat the remaining ghee. Pour on top of this mixture. Make firm ladoos quickly. If making of the ladoos are a trouble, add a little more ghee to it. Else, sprinkle some warm milk on the mixture and try again.Serve when cool.

Ingredeints :

• 2 cups gram flour (besan/chickpea flour)
• 1 1/2 cup sugar
• ½ tsp cardamom powder
• ¾ -1 cup ghee (clarified butter)
• 15-20 raisins/ cashew pieces

 Method :

 Heat the ghee in a heavy bottom pan. 
 Note : This is the tough and time consuming part, but the taste of the ladoos depends on this step.

Add the gram flour and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 35- 45 minutes (or even more).Add more ghee in small quantities if required.Once it is lightly and evenly browned, transfer it to a plate, set aside and let it cool.Add powdered cardamom and sugar and mix well.Shape into ladoos and add chopped almonds (optional) and raisins on each of them.Store in air tight containers.

Ingredients:

• 1 cup rice
• 3/4 cup jaggery (finely grated)
• Water

Method:
Wash rice two to three times. Soak it in the water for three days. Change water everyday.After three days, drain water completely. Put the rice in colander to drain any remaining water. Leave if for about 10-15 minutes.Spread a clean cotton cloth on a plain surface, and spread rice on it evenly. The cloth will absorb remaining water.Take half cup of rice in a mixie at a time, and grind it to fine powder. Repeat this for remaining rice.Sieve this to get fine powder.In a bowl, mix rice powder and grated jaggery. Mix it well to form a nice mixture of rice powder and jaggery. Knead well to make a dough. If you are not able to make the dough right away, just store the mixture in a container at room temperature.Keep it for 3 to 4 days. In cold weather it may take more days to get the dough as desired.Once the dough is ready, you can store it in the refrigerator for 6 months or so.




Ingredients:

• Ghee
• Poppy seeds ( Khaskhas )
• The dough

Method:
Take some dough and let it come to room temperature.Knead it with some ghee. If it's too dry mashed banana.
Make about 1 inch balls of the dough. Take poppy seeds on a flat surface.Put one ball in the poppy seeds. Apply some ghee on your finger tips, and flatten the dough to form a circular disk of anarsa. The anarsa should be about 3-5 mm thick depending on how crispy you want it.


Heat a kadai on medium heat, and add some ghee. The amount of ghee should be such that the top of anarsa is not covered it. Now put in the anarsa with the poppy seeds on top.

With a spoon, sprinkle ghee over anarsa from all sides. Make sure it's done in the center.

All this needs to be done quickly without letting the anarsa burn. Remove the anarsa from ghee and serve crispy anarsa when cool.