prithvi.k
on off on off......
for part one go here--
-www.unp.me/f144/diwali-recipes-part-1-a-59006/
Ingredients
For the 'bhajani'
(yields approx 40 chaklis)
Method for 'bhajani' flour
Tips:
Ingredients
Method
Tips:
HAPPY DIWALI From Prithvi
... 
-www.unp.me/f144/diwali-recipes-part-1-a-59006/
RABDI
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Ingredients of besan laddoo :
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)
Preparation of besan ke ladoo:
- In a kadhai mix gram flour and ghee over a low heat.
- Keep constantly stirring to avoid lumps.
- When it releases an appetizing smell, it is ready.
- Remove from the heat and allow it to cool.
- Add sugar and nuts to the gram flour and mix thoroughly.
- Now form ping-pong size balls of the mixture.
- Besan Laddoo are ready to be served.
Chakli (with Bhajani)
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Ingredients
For the 'bhajani'
- 4 cups rice,
- 2 cups bengal gram, split (Chana dal),
- 1 cup black gram, split (Udad dal),
- 1/2 cup coriander seeds,
- 1/4 cup cumin seeds,
(yields approx 40 chaklis)
- 2 cups bhajani flour,
- 1 tbsp white sesame seeds,
- 1 teaspoon ajwain,
- red chili powder (as per the taste),
- a pinch of turmeric powder(optional),
- 1/2 tsp asafoetida,
- salt to taste,
- 1/4 cup oil (called 'mohan' in marathi)
Method for 'bhajani' flour
- Roast rice, bengal gram and black gram (each item separately) till the grains turn crisp. Do not use oil for roasting.
- Also roast coriander seeds and cumin seeds.
- Grind together all these items into a very fine powder.
This is 'bhajani' flour for chakli. This can last upto a year if store in an airtight container.
- Heat some oil/ghee in a pan until it reaches the smoking stage. Pour it over the bhajani and mix.
- Add sesame seeds, ajwain, salt, turmeric powder, chili powder, and approx. 1 cup boiling water into the bhajani.
- Knead the flour to make a soft pliable dough. Put it in the chakli mold or kitchen press.
- Press out in circular motion to make chaklis of desired size (generally of 3 rotations).
- Heat enough oil in the pan. When oil is heated enough, turn the heat to medium to low and put chaklis in the pan. Avoid overfrying.
Fry chaklis in small batches of 2 to 3. A well done chakli stops bubbling and starts going down in the oil.
Once cool, store Chaklis in an airtight container.
Tips:
Shankarpale or Sweet Diamonds
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yields approx. 1 lb (400gm) shankarpale######
Ingredients
- 1/2 cup milk,
- 1/2 cup clarified butter(melted ghee),
- 3/4 cup sugar, (adjust according to your sweet tooth and the sweetness of sugar)
- a pinch of salt,(optional),
- approx 2 cups total (1.5 cup all purpose flour + 1/2 cup semolina)
- refined oil/any other frying oil or ghee for deep frying.
Method
- In a saucepan, combine milk, ghee, sugar and salt. Turn on the heat and bring the mixture to a boil.
- Remove from the heat and let the mixture become slightly warm.
- Then add flour and semolina alternately stirring with spoon. The mixture gathers into a soft pliable dough. If the dough appears loose, add more flour.
- Knead the dough and divide into 2 inch diameter balls.
- Place one ball onto a rolling board and with a rolling pin, roll into a 1/2 cm thick disc.
- Meanwhile heat oil in a kadai. With a ravioli cutter or a pizza cutter or just a knife, cut the disc into 2x2 cm squares or diamonds as per you choice.
- Make sure that the heat is on lowest setting when you transfer the cut pieces into the oil. Fry until golden.
- Let cool completely and store them in an airtight container.
Tips:
HAPPY DIWALI From Prithvi
... 
lol
