RECIPES FOR PUJA CERMONIES

Jalebi Recipe

Ingredients

  • 2 cups All purpose flour (maida)
  • 11/2 tbsp. fine grained semolina or rice flour
  • 1/4th tsp. baking powder
  • 2 tbsp curd (plain yogurt)
  • 11/4th cups warm water
  • 1/2 tsp. saffron threads, slowly dry-roasted and powdered
  • 3 cups sugar
  • 2 2/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 11/2 tbsp. kewra water or rose water
  • Ghee or vegetable oil for frying

Method

  • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
  • Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
  • Set aside for about 2 hours to ferment.
  • Whisk thoroughly before use.
  • Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
  • Deep fry them until they are golden and crisp all over but not brown.
  • Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take them out of syrup and serve hot.

Besan Ke Ladoo Recipe

Ingredients

  • 4 cups Gram Flour
  • 1 cup Pure Ghee
  • 2 cups sugar
  • 1 tsp Powdered Cardamom
  • 1/2 cup chopped Almonds and Raisins

Method

  • Heat the ghee in a pan.
  • Add the gram flour and fry it on a low flame stirring continuously till brown.
  • Once it is browned, let it cool.
  • Add powdered cardamom and sugar. Mix well.
  • Add chopped almonds and raisins.
  • Shape into ladoos and serve.

Kheer Recipe

Ingredients

  • 1/4th cup Long grain Rice (washed and drained)
  • 4-5 cups Milk
  • 2-3 Cardamom Seeds (crushed)
  • 2 tbsp. Almonds (blanched silvered)
  • A pinch of Saffron Threads, soaked in a little hot milk
  • 1 tbsp Pistachio Nuts (skinned & chopped)
  • 1 tbsp Raisins (optional)
  • 2-3tbsp Sugar

Method

  • Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
  • Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
  • Add the sugar and stir until completely dissolved.
  • Remove from heat and serve either warm or chilled.

Lapsi Recipe

Ingredients

  • 1 cup Broken wheat
  • 2 1/2 cups Hot water
  • 2 tablespoon Almonds
  • 3/4 cup Sugar
  • 15 nos. Raisins
  • 1 teaspoon Cardamom powder
  • 3/4 cup Ghee

Method

  • Soak the raisins in 1/2 cup water and keep aside.
  • Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
  • Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
  • Serve hot garnished with blanched almonds and pistachios.

Peara Recipe

Ingredients

  • 1/2 kg. Soft white khoya
  • 2 1/2 cups (approx.300gms) sugar powdered
  • 1/2 tsp. cardamom powder
  • 1 tsp. cardamom seeds semi crushed
  • 1 tbsp. slivered or crushed pistachios

Method

  • Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
  • Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes.The on slow till done.
  • Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom.
  • Mix well, and take off fire. Allow to cool, gently turning occasionall
  • Use cookie moulds, or shape pedas with palms into patty rounds.
  • Mix pistachios and cardamom seeds and press a bit on top of each.
  • If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould.

Tip
Given above is the basic recipe. Any color (yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added to the recipe. You can also add any of following for varied flavors: cashew powder 1/2 cup, cocoa 2 tbsp (then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc.

Vegetable Pakora Recipe

Ingredients

  • 1 cup Chickpea Flour (Besan)
  • 2 tbsp Oil
  • 1 teaspoon Ground Cumin
  • 1 1/2 teaspoon Salt
  • 1-2 each Chopped Green Chilies (Jalapeno)
  • 1/2 cup Water
  • 1 Potato
  • 1 small Cauliflower
  • 2 Cabbage
  • 5 sliced Spinach
  • 1 1/2 cup Sliced Onion

Method

  • Boil the potato until just tender, peel and chop finely.
  • Finely chop cauliflower and onion. Shred the cabbage and spinach.
  • Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
  • Let batter rest 1/2 hour in a warm place.
  • Add the vegetables and mix in evenly.

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