Baked Mava Dry Fruits Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)

Khoya/Mava 1/2 cup (Roast in microwave for 1 min)

Powdered sugar 1/4 cup (or more as per your taste)

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.

Baked Coconut Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry coconut 1 cup (Dry roast on tava for 3-4 min)

Powdered sugar 1/2 cup

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjees on tray in preheat microwave for 10 to 12 min at 180 degree.

Bakarwadi / Bakarvadi

Time 45 min

Ingredients

For Cover

All purpose flour / Maida 3/4 cup

Besan / Chickpeas flour 1/4 cup

Oil 1 tbsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Garam Masala 1/4 tsp

Water 1/2 cup

Salt to taste

For stuffing

Dry coconut powder 1 cup

Sadhi shev 1/2 cup

Fresh coriander finely chopped 2 tbsp

Ginger garlic paste (coarse ) 1 tsp

Fennel seeds powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Powdered sugar 1 tsp

Amchur powder 1/6 tsp

All purpose flour/ Maida watery paste 1/2  cup

Red chili powder 1/2 tsp

Salt to taste

Oil for deep frying

Method

For Cover / Dough

Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Allow it to cool. Then add remaining ingredients. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.

For stuffing

Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method

Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single round strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

Tip

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

Chakali

Time 45 min

Ingredients

Chakali flour 5 cups (approximately 500 gms)

Oil  12 tsp 

Salt to taste

Red chili powder 2 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Sesame seeds 1/2 tsp

Ginger garlic paste 1/2 tsp

Water 2 cups (approximately 400 ml) + 1/2 cup or less

Oil for deep frying

Method

Heat 2 cups of water in a big vessel. Allow it to boil. Then add all ingredients except flour. After the mixture is boiled add chakali flour, mix well then immediately switch off the flame. Remove from stove cover with lid. Keep it for 10 min. Then add water spoon by spoon  and knead the dough, add salt or red chili powder if requires more at the time of kneading. Dough should be not too tight or loose like bhakari peeth. Then insert dough in chakali press machine, move your hand in circular manner and make chakalis. Deep fry till light brown in colour. Fry 1-2 chakalis first then again adjust the salt and red chili powder as per your taste in the dough. In half kg chakali flour you can make medium size 60 chakalis.

Tip

Before kneading dough i taste the salt and red chili powder of the mixture

Puffed Poha Chivda

Time 20 min

Ingredients

Puffed Poha  6 cup

Oil  1 cup

Salt to taste

Sugar powder 2 tsp

Groundnuts 3/4 cup

Cashew nuts 1/2 cup

Kismis 1/4 cup

Roasted chickpeas (Dalia) 1tbsp

Red chili powder 1.5 to 2 tsp as per taste

Dhana jeera powder 1/4 tsp

For seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves 3 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Crushed garlic 1/2 tsp

Method

Keep poha in microwave bowl heat it for about 3 min at 900 watt. Remove from microwave and keep it in mixing bowl. This makes poha crispy. 

Fry groundnuts and cashew nuts in 1/2 cup oil till it light brown in colour. Allow it to cool. 

Take big pan, heat remaining oil, as well as used oil, add mustard seeds, cumin seeds, After it pops out add garlic paste, asafoetida, curry leaves, red chili powder, turmeric powder, dhana jeera powder and dalia. Then turn off the flame immediately after garlic turns golden in colour. Then add poha, salt, sugar powder, kismis, fried groundnuts and cashewnuts and mix well. Then turn on the flame ( low ) keep mixing all ingredients for 5 min. Then turn off the flame. Take out the vessel outside the stove. After it becomes cold store it in air tight container. 

Tip

U can add ready made chivda masala (1.5 tsp or as per taste) instead of red chili powder and dhana jeera powder.

Spicy / Tikhat Sev

Time 45 min  
Ingredients
Chickpeas flour /besan 1 cup
Oil 2 tsp
Red chili powder 1/4 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Shev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add 1/4 cup water to the mixing bowl. Mix well. Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil.  

Garlic / Lasun Sev

Time 45 min  
Ingredients
Chickpeas flour /besan 1 cup
Oil 2 tsp
Red chili powder 1/4 tsp
Garlic paste 1/2 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Shev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, garlic paste. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add 1/4 cup water to the mixing bowl. Mix well. Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil.  

Sadhi Sev

Time 45 min  
Ingredients
Chickpeas flour /besan 1 cup
Oil 2 tsp
Turmeric powder 1/4 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Shev Press Machine

Method

Take a mixing bowl, add besan, salt, turmeric powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add 1/4 cup water to the mixing bowl. Mix well. Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil.  

Besan Ladoo

Time 45 min  
Ingredients
Chickpeas flour /besan 1 cup
Ghee 1/4 cup
Kismis 1 tsp
Cardamom powder 1/2 tsp
Powdered sugar 3/4 cup 

Method

Take thick bottom pan, heat ghee then make the low flame throughout the procedure. Then add besan, fry continuously around 15-20 min till it turns light brown and spreads nice aroma. 

Then add cardamom powder and powdered sugar. Mix well. There should be no lumps. If you feel ghee is less then you can add 1-2 tsp ghee. 

To make the ladoos, take big spoonful of the besan mixture & 1-2  kismis into your palm. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball or bigger. You can make the ladoos larger or smaller as per your need. Make ladoos when the mixture is hot otherwise you will not able to make ladoos with cold mixture.

Tip

If you add more ghee means 1/4 cup + 2-3 tsp then you will not able to fry for 15-20 min because lot of lumps will form, so first add only 1/4 then at the time of ladoo making add ghee.

Rava Ladoo

Time 45 min  
Ingredients
Semolina / Rava 1 cup
Ghee 1/4 cup
Kismis 1 tsp
Cardamom powder 1/2 tsp
For Syrup: Sugar 1/2 cup + water 3/4 cup

Method
Take thick bottom pan, heat ghee then make the low flame throughout the procedure. Then add rava, fry continuously around 15-20 min till it turns light pink in colour and spreads nice aroma. Switch off the flame. Then add cardamom powder. Mix well. Keep it aside. 

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup (see in the tip how to identify ektari syrup). Pour this syrup in the pan containing rava mixture. Keep it for 6-7 min. Remember to add syrup spoon by spoon. If possible keep aside 1-2 tsp syrup if it is required then add. If syrup is excess then u will not able to make ladoos

To make the ladoos, take big spoonful of the rava mixture & 1-2  kismis into your palm. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball or bigger. You can make the ladoos larger or smaller as per your need. Make ladoos when the mixture is hot otherwise you will not able to make ladoos with cold mixture.

Tip

Use very thin kind of semolina to make ladoos. 

Keep half of ladoos in refrigerator, which can be consumed when the ladoos which are kept outside are over.

If sugar syrup is ektari then ladoos are soft otherwise with dontari syrup it becomes hard.

Ektari syrup: put drop of syrup on the index finger, over that drop put thumb and then gently separate if it makes one string then it is ektari. This is ideal for all types of ladoos.

Boondi / Bundi / Kali Ladoo

Time 45 min  
Ingredients
Gram flour /besan 1 cup
1/2 cup + 1 tablespoon water adjusted as per need
2 pinch of salt
Sliced pista 1 tsp
Kismis 1 tsp
Cardamom powder 1/2 tsp
Oil to deep fry
For Syrup: Sugar 1 1/2 cup + water 1 cup

The following utensils are required: Perforated Spoon, flat skimmer, or strainer / Ladle

Method
Mix the gram flour / besan, water & 2 pinch of salt to make a smooth paste like a batter or slightly thicker than idli/dosa batter.

Heat the oil in a frying pan on medium heat. The frying pan should be flat in shape & have enough oil for deep frying boondis.

Hold the skimmer about half feet above the oil over the center of the frying pan with one hand (right). With your other hand (left) pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Hammer the skimmer then the batter will start dropping through the holes into the oil. Fry boondis until the sound of sizzling stops and are light golden in color. Remove the boondis out of the oil with a slotted spoon. Now keep these boondis aside. If you require use tissue paper to remove excess oil. Repeat the process till batter is finished.

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup (see in the tip how to identify ektari syrup). Pour this syrup in the bowl containing boondis, then sprinkle cardamom powder. Keep it for 5 min. Remember to add syrup spoon by spoon. If possible keep aside 1-2 tbsp syrup if it is required then add. If syrup is excess then u will not able to make ladoos

To make the ladoos, take big spoonful of the boondi mixture & 1-2  kismis into your palm. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball or bigger. As you are squeezing some of the syrup will come out. You can make the ladoos larger or smaller as per your need.

Tip

Do not refrigerate the ladoos.

If sugar syrup is ektari then ladoos are soft otherwise with dotari syrup it becomes hard.

Ektari syrup: put drop of syrup on the index finger, over that drop put thumb and then gently seperate if it makes one string then it is ektari. This is ideal for all types of ladoos.