SK's Online Cookbook

Recipes for Indian Festivals: Dushera

Malpua | Jalebi | Gol papdi

MALPUA

Ingredients:

  • Milk 1 cup

  • Aniseed 1 teaspoon

  • Poppy seeds 1 tablespoon

  • Black cardamom 1 teaspoon

  • Flour  4 tablespoons

  • Ground sugar  2 tablespoons

Steps:

  • Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter.

  • Beat the batter till smooth and add the rest of the ingredients.

  • Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape.

  • Fry till golden brown and drain the excess ghee.

  • Serve when hot.

JALEBI

Ingredients:

2 cups maida (all purposr flour)
1 1/2 cups sugar
1/2 cup buttermilk or sour curds
A pinch of saffron or other food coloring
Cooking oil for deep frying
1 tsp warm ghee


 

Steps:

  • Mix together 1 cup of maida and buttermilk to get a smooth batter, Add water if necessary only!

  • Keep it aside overnight at room temperature.
    The next morning, mix in the remaining maida
    and ghee. Set aside.

  • Make a stringy syrup with enough water and the sugar and let it cool.

  • Add the saffron/food coloring and mix well.
    Bring the oil to smoking point.

  • Pour the batter in concentric circles to get a spiral shaped jalebi.

  • Fry till crisp and golden brown.

  • Dip in sugar syrup for about 1/2 a minute and take out.

  • Serve on a platter, dusted with cardamom powder and powdered sugar.

  • Leftover jalebis can be refrigerated.

GOL PAPDI

Ingredients:

  • 1/2 cup whole wheat flour (gehun ka atta)

  • 1/3 cup jaggery (gur), grated

  • 1/2 teaspoon poppy seeds (khus-khus)

  • 1/4 teaspoon cardamom powder (elaichi)

  • 4 tablespoons ghee

Steps:

  • Sprinkle the poppy seeds on a 100 mm. (4") diameter greased thali. Keep aside.

  • Combine the ghee and wheat flour in a glass bowl and microwave on HIGH for 3 minutes 30 seconds, till it turns golden brown in colour. Mix well.

  • Remove from the microwave and add the jaggery and cardamom powder while the mixture is hot. Stir well till the jaggery melts.

  • Pour the mixture into the greased thali with poppy seeds while still warm and spread it evenly with the help of the base of a small bowl (katori).

  • Cut into diamond shapes while still warm.

  • Store in an air-tight container when cool.

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