Recipes for Indian festivals - Dushera
 

Malpua | Jalebi | Gol papdi

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.

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.

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.