BOONDI LADDU

Ingredients:

Bengal gram flour/ kadala maavu  -   3 cups
Sugar                                           -   5 cups
Cooking soda                              -    1 pinch
Yellow food colour                      -    1 pinch
Cashews,dry grapes,kalkand       -     1/4 cup
Ghee                                           -     2 spoons
Clove (krambu)                           -     6 spoons

Procedure:

In a wide bowl ,mix kadalamaavu,food colour,cooking soda and make it as thin batter.
Like dosa batter consistancy.
Heat wide kadai with oil and pour a little batter on the boondi laddle and tap it gently.
Tiny droplet of batter fall into the hot oil.
Don't fry it into golden brown. Just take it into 3/4 boiling stage.
If you check boondi in between your fingers the consistency should be soft.
Blend it little in mixie. don't blend more.
Collect boondi's and mix golden fried raisins,cashews and cloves.

For sugar syrup:

Add sugar into a pan and add water.

Make sugar syrup until single string consistency comes out.
Add cardamom powder into sugar syrup.
Add boondi into sugar syrup and make medium size laddu's.

RIBBON PAKODA

Ingredients: 

Bengal gram flour  -    4 cups

Rice flour              -    1 1/2 cups

Chilly powder       -     2 spoons

Butter                   -     5 spoons

Asafotida              -     1/4 spoon

Salt                       -     As needed

Oil                        -     200 ml

Procedure:

Mix all ingredients and make it as dough.

Take murukku maker and select ribbon pakoda disk.

Put the prepared dough into the murukku maker and press it into heat oil directly  in circle shape.

Toss it into both sides until it turns into golden brown.

THATTAI / DIWALI SPECIAL

Ingredients:

Rice flour          -    3 cups
Chilly powder   -    1 1/2 spoon
Salt                   -    1 spoon
Channa dal        -    4 spoons
Butter                -    5 spoons
Asafotida           -    1/4 spoon or 1/2 inch piece
Oil                     -    200 ml

Procedure:

Soak channa dal for 30 minutes.

In a wide bowl mix rice flour,chilly powder,salt,asafotida,butter and soaked channa dal.
Make this mixer just like chappathi dough. make equal size small balls out of it.
Grease the zip lock cover place  small bowl and make it thin flatten with your fingers.
Heat a heavy bottom kadai with oil and deep fry 3 or 4 thattai at a time into golden brown on both sides.

MALAAI PEDA

Ingredients:

Milk                  -    1/2 cup
Milk powder     -     1 cup
sugar                 -     1/3 cup
Ghee                 -     4 spoons
Cashew/pista     -     10

Procedure:

In a pan add 2 spoons of ghee,milk and milk powder.
Stir continuously until the mixer leaves from the sauce pan. approximately 8 to 10 minutes.

Leave it from flame and allow it to cool.

After that add powdered sugar with the mixer.
Make small balls and press it between two palms.
Garnish it with cashews and pista's.

Jalebi

Ingredients:

All purpose flour/Maida   -  1 cup
Corn flour                        -   1 or 2 spoons
Food colour                     -   1 pinch
Curd / yogurt                    -   2 spoons
Baking powder                 -   1 pinch
Oil                                    -   For Deep frying
For sugar syrup:
Sugar                        -   1 cup
Water                       -    2 cups
Cardamom powder   -    1 pinch

Procedure:

Mix all the ingredients together and make very thick batter.( ball consistency).
Take a zip lock cover and hole it in middle.
Fill the batter in zip lock cover.
Heat the Oil  and deep fry it.
Dip the fried jalebies in sugar syrup while it remains hot for ten minutes.

JANGIRI

JANGIRI

Jangiri is a traditional Indian sweet. It's really colourful and yummy..

Ingredients:

Urad dal      -   1 cup
Rice flour     -   1/4 cup
Sugar           -   1 1/2 cups
Oil               -   for deep frying
Food colour -  1 pinch(orange)

Procedure:

Soak the whole urad dal for 2 hours.
Drain the water and grind it for atleast 40 minutes in a wet grinder.
Add little bit of water to make the batter to be smooth. Do not add  too much of water.
Mix rice flour and food colour in urad dal batter.
Take a zip lock cover and hole it. (I use milk cover )
Heat the flat oil pan and turn the flame into sim.
Put the batter in a cover and slowly press it as ring shape.
After that dip it into sugar syrup.

Sugar syrup:

Add sugar and cup of water.allow it to cook until single thread consistency comes out.JANGIRI