Ingredients:
Wheat Flour: 3/4 cup
Maida/ All purpose flour: 1/4 cup
Water to knead the dough
Carrot: 2 cups grated
Dates: 3 chopped ( Optional)
Sugar: according to taste
Cardamom Powder: 1/2 tspn
Ghee: 3 tbspn
Oil: 1 tbspn
Salt: Pinch
Extra Wheat flour for dusting
Ghee for pan frying
Method:
1. Mix wheat flour, maida and salt in a bowl.
2. Add oil and mix to incorporate the oil into the flour.
3. Add enough water to form a dough. Knead it well. Cover and let the dough rest for 30 mins.
4. Heat ghee in a pan and add grated carrot . cook till soft.
5. Now add cardamom powder, sugar and dates. Fry for another 2-3 mins.
6. Make small balls out of the filling and keep it aside.
7. Heat tawa on medium heat.
8. Divide the dough into equal parts. Make small balls and flatten them.
9. Roll out the dough into a small disc. Place the filling in the center of the disc.
10. Wrap the dough around the mixture to form a small ball. Dip the ball into wheat flour and roll into a roti.
11. Place this on tawa and spread ghee on the top.
12. Flip the poli on the other side and apply ghee. cook on both sides.
13. Serve hot with ghee.
Ingredients:
Urad dal: 2 cups
Powdered Sugar: 1 cup or according to taste
Ghee: 1/2 cup
Dry Fruits: handful
Cardamom Powder: Pinch
Method:
1. Dry roast urad dal till light brown in color. Cool and grind it to a fine powder.
2. Fry dry fruits in 1 tspn ghee.
3. Combine urad dal powder, ghee, sugar, cardamom powder and dry fruits. Mix well and make small laddus. Store it in a air tight container.
Ingredients:
All Purpose Flour/ Maida: 1 cup
Rapid Rise Yeast: 1 tspn
Corn Starch: 2 tspn
Yoghurt/Curd: 1 tbspn
Oil: 1 tspn
Warm Water: 3/4 cup
Cardamom Powder: 1/8 tspn
Oil + 2-3 tbspn ghee for deep frying
For Syrup:
Sugar: 1 1/4 cups
Water: 1 cup
Lemon juice: 1 tspn
Cardamom Powder: 1/4 tspn
Method:
1. In a bowl, add maida, corn starch, cardamom powder and rapid rise yeast. Mix well.
2. Add yoghurt, oil and warm water and mix thoroughly ( make sure there are no lumps formed).
3. Keep this bowl in a warm place and allow the batter to rise for 30 mins.
4. In a heavy bottom pan, add water, sugar and cardamom powder and mix well. Cook for 15-20 mins on medium heat.
5. Reduce the flame to low heat and add lemon juice.
6. Mix the fermented batter and put it in a mustard or ketchup bottle.
7. Heat oil and ghee in a pan on medium heat. Switch off the flame for sugar syrup so that it does not become too thick.
8. Squeeze out the batter into hot oil in a circular motion. Fry until bottom side is light golden brown and flip once to cook the other side.
9. Remove the jelebi and Shake off excess oil and place directly into sugar syrup.
10. Allow jelebi to rest in sugar syrup for a minute and flip to the other side and shake off the excess syrup and place on to a plate.
11. Continue frying remaining jelebis.
12. Serve hot.
NOTE:
1. Jelebis will remain fresh for 4-5 days unrefrigerated.
2. This recipe makes about 35 jelebis.
Source: showmethecurry.com
Ingredients:
Instant Dry Milk(Milk Powder): 2 cups
Sweetened Condensed Milk: 1 can (14 oz can)
Unsalted Butter: 1 stick (1/2 cup)
Cardamom Powder: 1/2 tspn
Method:
1. Melt the butter in a Pan. Tranfer this to a microwave safe bowl.
2. Add Milk Powder, Condensed Milk and Cardamom Powder. Mix well.
3. Cook in the microwave for 3 minutes, stirring after every minute.
4. Allow it to cool for 5 mins.
5. Grease your hands and make small balls.
6. Gently press and flatten them.
7. Garnish with Almond, Raisins, Cashew or Pistachios.
NOTE:
This recipe makes about 25-30 Pedas.
Ingredients:
Rava (fine): 1 cup
Sugar: 3/4 cup
Water: 1/2 cup
Almond(Badam): 4-5 (crushed)
Cashew and raisins: 1 tbspn
Cardamom Powder: 1/2 tspn
Edible Camphor: 1/4 tspn
Dry Coconut: handful ( grated)
Ghee: 2-3 tbspn
Method:
1. Heat ghee in a heavy bottomed pan, add crushed almonds, cashews and raisins. Fry for a min.
2. Add rava and roast on medium heat until you get a nice aroma. Transfer this into a plate.
3. In the same pan, add water and sugar. Let it boil for 3-4 mins. Syrup should be lightly sticky.
4. Slowly add rava and keep stirring. Reduce the flame.
5. Add cardamom powder, edible camphor and dry coconut. Mix well.
6. Switch off the flame. Allow it to rest for few mins. when it is dry and can be handled make laddus.
7. Store it in airtight containers.
NOTE:
1 . This recipe makes about 12 laddus.
Ingredients:
Cracked wheat(Fine): 1/2 cup
Milk: 2 cups
Water: 2 cups
Jaggery: 1/2 cup or according to taste
Ghee: 2 tbspn
Cardamom Powder: 1/4 tspn
Cashew, Almond and Raisins
Method:
1. Pressure cook Cracked wheat with 2 cups of water until 1 whistle.
2. Add milk, jaggery and allow it to boil for 10 mins. If required, add more milk.
3. Heat ghee in a pan, add cashew, raisins and almonds. Fry for a min.
4. Add this to cracked wheat mixture and mix well. Switch off the flame.
5. Add cardamom powder.
6. Serve hot or cold.
Ingredients for the dough:
Maida: 1 cup
Wheat Flour: 1/2 cup
Oil: 1 tspn
Salt: pinch
Water to knead the dough
Method:
1. Mix all the ingredients listed above and knead the dough like chapathi dough. Allow it to rest for 15-30 mins.
Ingredients for Filling:
Rava(medium): 1 cup
Sugar: 1 cup
Ghee: 3-4 tbspn
Cardomom Powder: 1/4 tspn
Dry coconut Powder: 1 tbspn ( Optional)
Water: 2 cups
Method:
1. Roast the rava on medium heat.
2. Add water to rava and mix well. Cover and let it cook .
3. Add ghee, cardomom powder, sugar and dry coconut powder(optional) and mix well. Allow it to cool.
Making Polis:
1. Take a small ball out of the dough and roll into a small disc. Place a small ball of filling on the center and cover with a dough as shown below. Roll it like chapathi dusting little four in between to prevent it from sticking.
2. Heat tava and fry polis on both the sides and apply ghee.
3. Serve hot.
NOTE: This recipe makes about 10 polis.
Ingredients:
1. Carrot: 4-5 (Peeled)
2. Moong dal: 1 handful
3. Sabudana: 1 handful
4. Milk: 1 cup
5. Water: 3 cups
6. Ghee: 3 tbspn
7. Dry fruits( almond/walnut, cashew and Raisins): 1 handful
8. Sugar: according to your taste
9. Cardomom powder: 1/4 tspn
Method:
1. Fry moong dal and sabudana seperately.
2. Pressure cook moong dal, sabudana, carrots with 2 cups of water.
3. Take out carrots and blend it to paste.
4. Heat ghee in a pan, add dry fruits and fry for a min.
5. Add the carrot paste and dal mixture. Mix well.
6. Add milk, sugar, cardomom powder and 1 cup of water. Adjust the consistency.
7. Cook for 2 mins.
