Balu Shahi

For Balu Shahi:
225 GMS refined flour
125 GMS ghee
2 tbsp. warm milk/curd
1 tsp. baking powder
1 tsp. warm water
For syrup:
250 GMS sugar
2 teacupful water

1.Sieve the flour in a mixing bowl and add the heated Ghee(clarified butter) and baking powder.
2.Rub the mixture with your hands , gradually adding milk/curd and warm water, and mix into a stiff dough.
3.Break off a small portion of the dough into a ball , then flatten it, and make a deep hole through the center.
4.To prepare the syrup, boil the sugar and water together in a large pan for 15 minutes; the syrup should be quite sticky.
5.Heat the Ghee(clarified butter) in a frying pan and fry the balu shahi quite slowly until they are golden brown.
6.When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup.
7.Take them out singly from the pan and place on a shallow dish.
8.Serve cold or hot as you desire.

Dal ka seera

Ingredients:

500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml

   METHOD:

Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

Sohan Papdi

1 1/4 cup gramflour
 1/4 cup plain flour (maida)
250 GMS. ghee (clarified butter)
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. Milk
1/2 tsp. cardamom seeds

1. Sift both flours together. Then heat Ghee(clarified butter) in a pan.
2. Add flour mixture and roast on low heat till light golden. Keep aside to cool a little, stirring occasionally.
3.Now make syrup out of sugar, Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture.
4. Beat well with a large fork till the mixture forms thread like flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly.
5. Sprinkle the elaichi (cardamom) seeds and gently press down with palm.
6.Cool, cut into squares, Store in airtight container.

Jalebis

Method

1. Mix maida with baking powder,cardamom powder and water to made a batter of the consistency of thick cream.
2. Put it aside in a warm place to ferment for 24 hrs.
3. Dissolve 2 cups of sugar in 2 cups of water and boil till it becomes a syrup of one thread consistency.
4. Add saffron soaked in warm water.
5. Now heat ghee in a deep frying pan.
6. Fill up with batter in an ordinary plastic funnel or a coconut shell or a muslin cloth and pierce it from the bottom.
7. Now allow the batter to fall into continuos double circles .
8. Allow the jalebis to set and then turn over once.
9. When fried well, remove out of the pan and slip into the syrup , apply slight pressure so as to make them absorb the syrup.
10. After 5 mins, take it out of the syrup , drain and serve hot.

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Diwali Index