Kesari Badami Besan Ladoo
Ingredients: Besan or gram flour, 2 cups Peeled roasted Almond powder, 50gms Kesar, a pinch Ghee, to 2/2cup ghee (add more ghee if required) Powdered sugar, 1 cup 4 cardamoms, powdered in a mortar-pestle Golden raisins, 1 or 2 tbsp
Method: Dry roast the besan in a kadai on slow flame for about 10-12 mins. Keep on stirring continuously so that the besan is not burnt and so that there is even browning. Melt the ghee and keep aside. Add the melted ghee and continue roasting the besan for some more 5-6 minutes till a nice nutty fragrance comes and ghee starts releasing. Remove the pan and keep it down. Add powdered sugar. Add the powdered almond, cardamom and raisins. Add a pinch of kesar in the above mixture. Stir well so that no lumps are formed. Mix the besan ladoo mixture well then let it cool down to room temperature. Make small or medium sized besan ladoos and store them in airtight container.
Gajar Halwa Karanji Ingredients: For Karanji dough Maida, 125 gms Ghee, 30 gms Milk, cup
For stuffing Carrots , 1 kg Milk, 2 cup (boiled) Sugar to taste Cardamom Powder, tsp Butter, 3 tbsp Almond, 10 Pistachio, 10 Cashew, 10
Method: Put maida in a bowl. Add ghee to it and mix well. Keep adding a little milk and knead the dough hard Cover the dough and keep it aside for 20-25 minutes, the dough will set and rise. For making stuffing. Wash, peel and grate the carrots. Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Put the stuffing in a bowl so that it cools down quickly. Apply oil on your palms and knead the dough again till it has a smooth consistency. Make round 12 balls with the help of dough. Take each ball in your hand, press it till it becomes a flat oval. Once all the balls are ready, cover it with a wet cloth, so that they do not get dry. Roll out the balls smoothly one by one. Pick up each dough ball and roll it out. First roll out all the pooris and then fill in the stuffing. Add 2 tbsp of stuffing on it. With the help of your finger; apply water on all four sides of the poori. Close the poori tightly into half. Join both the ends of the poori and press it tightly using your fingers. Heat the oil in a pan. Fry karanji’s on low flame. Take them out from the pan, once they are golden brown. (Recipes by Chef Sanjay Sharma, Hotel Marine Plaza)
