MAWA CASHEWNUTS MODAK

 

Prep Time : 15 mins
 Cooking Time : 30 mins
 Serve : 8

 INGREDIENTS

 
Mawa -  250 gms

 Sugar  - 4 tbs

 Cardamom powder - 1/4 tsp

 Crushed cashew nuts-  1/2 bowl

Raisins - 2 tbsp

 METHOD

 Take a pan add Mawa and stir continuously for 4 to 5 minutes now add sugar and mix well.

 Stir continuously for 8 - 10 mins then switch off the flame.

 Add cardamom powder and mix well.

Now add crushed cashew nuts and raisins and mix well.

 Grease the mold with clarified butter and stuff the mixture to the mould.

Remove the mawa modak and place it on a plate

 Set half an hour in the fridge .

.

 

GUJIYA

 

Prep Time : 50 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS
Maida - 500 gms
Clarified butter - 2 tbsp
Clarified butter - for frying
For stuffing
Mawa - 400 gms
Sugar - 200 gms
Cardamom powder -1/2tsp
Grated coconut -25 gms
Crushed cashewnut -50 gms
Raisins -50 gms

METHOD
For the stuffing
Heat the pan add mawa and saute on a medium flame. 
 When its color changes in light brown, switch off the gas.
  Add sugar, coconut, raisins, cashew nut and cardamom powder and mix well.
Now stuffing is ready
For the covering
Take a bowl add maida and 2 tbsp clarified butter and mix well
 Knead to make a soft and smooth dough with the help of little amount of water
.. Keep aside for 15 minutes.
Divide the dough into equal size balls and roll out each ball into a round puri.

Stuff the mawa filling in it and fold it.
. 'Put in a gujiya mold and shape it.
. Heat the oil in a pan and deep fry these karanji until golden in colors
 Drain extra oil
. Gujiya is ready to eat.

THEKUA

 

Prep Time  :  15 mins
Cooking Time  :  25 mins
Serve  : 6 - 8

INGREDIENTS
Wheat flour    -   2 cup
Sugar   -  1/2 cup
Green cardamom powder  -  1/4 tsp
Grated  coconut  -   2 tbsp
Clarified butter   -  2 - 3 tbsp
Oil  -  for frying

METHOD
Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and sugar to get crumble texture.
Add little water to make a stiff dough.
Divide the dough into balls and roll out.
Deep fry thekua in hot oil till golden brown.
Drain and serve.

BESAN CHEELA

 

Prep Time : 20 mins

 Cooking Time : 15 mins

 Serve : 2 

 INGREDIENTS 

Gram flour/besan - 1 cup 

Water - 2 cup 

Finely chopped french beans - 2 tbsp

 Finely chopped onion - 2 tbsp

 Finely chopped green chilly - 1/4 tsp

 Grated ginger - 1 tsp

 Finely chopped coriander leaves - 1tsp

 Salt - to taste 

Oil - 2 tbsp 

 METHOD

 Take a bowl add besan,onion,green chilly,coriander leaves,ginger, french beans and salt and mix well. 

Add two cup of water and make smooth batter Now heat oil in a pan and spread the mixture over it.

 Flip it when it turns little red. 

Your besan cheela is ready to eat. 

Repeat the same process with rest of the batter.

 Serve hot with chutney.

GUJIYA

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS

Maida - 500 gms

Suji - 200 gms

Sugar - 200 gms

Cardamom powder -1/2tsp

Grated coconut -25 gms

Crushed cashew nut -50 gms

Raisins -50 gms

Ghee - 50 gms

Ghee - 2 tbsp for kneading the dough 

METHOD

For the stuffing

Heat the pan add suji and saute on a medium flame. 

When it's color changes in light brown,turn off the flame. 

Add sugar, coconut, raisins, cashew nut and cardamom powder and mix well.

For the covering

 Knead to make a soft and smooth dough with the help of little amount of water.In a bowl, mix maida and ghee

.. Keep aside for 15 minutes.

Divide the dough into equal size balls and roll out each ball into a round puri.

Stuff the suji filling in it and fold it.'. Heat ghee in a pan and deep fry these gujiya until golden in colors. 'Put in a gujiya mold and shape it Drain extra oil. Gujiya is ready to eat.

BESAN LADOO

 

Prep Time : 15 mins

 Cooking Time : 50 mins

 Serve : 10

 INGREDIENTS

 Gram flour ( besan )- 2 cup

 Ghee/clarified butter - 1 cup

 Powder sugar- 1 cup

 Green cardamom- 1/4 tsp

Almond - 1 cup

 METHOD

 Heat the ghee in a pan. 

 Roast the besan on medium heat until light brown in color and give out the fragrance

 After stirring for 10 to 15 minutes, switch off the flame.

 Let the besan cool down, now add sugar, cardamom powder,almonds

. Mix it well.

 When it cools completely, shape it into ladoo

Garnish with almonds 

 Store it in a air tight container.