Gud ka Halwa
2½ tbsp ghee
1 cup semolina, soaked in water
50 gm jaggery, soaked in 1 cup water
½ tsp cardamom powder
Few stands of
50 gm pistachio, sliced
50 gm almonds, sliced
Soak semolina in water for 20 minutes. Heat ghee in a heavy bottomed vessel, add semolina and roast it till it turns brown.
Add the jaggery water and cardamom powder, saffron, pistachios and almonds. Continue stirring till the halwa reached desired consistency. Serve hot.
l ½ cup wheat flour l ¼ cup melted ghee
l ½ cup jaggery, grated
Grease a plate with some ghee and set aside. In a kadai, heat the ghee and roast the wheat flour on medium flame till you get nice aroma. Keep stirring till the colour of the flour changes to golden brown. Add grated jaggery to this and mix well.
After all the jaggery is combined well with the flour, switch off the flame.
Spread the mixture on the greased plate. Once it cools down cut it in any shape you prefer. Store in an air tight container. You can store it upto a week.
Gud ka paratha
½ cup jaggery, grated
Wheat flour, to make the paranthas
½ cup ghee
½ tsp cardamom powder
Knead a chapatti dough. Add a little ghee while kneading. The dough should not be very soft or very hard.
Roll a chapatti. Add grated jaggery as a filling on one side. Cover the other end on the filling, making the parantha a semi circle.
Seal the edges with the help of a fork. Cook on both the sides with ghee till golden brown. Serve hot with little ghee on top. It can be even served as a dessert.
Oats & Dry fruits laddu with jaggery
50 gm plain oats
50 gm almonds
50 gm pistachio
50 gm cashew
50 gm walnuts
100 gm jaggery
Coarsely grind almonds, pistachio, cashewnut and walnuts. Dry roast the oats and coarsely grinded dry fruits and keep it aside.
In a pan add ¼ cup water and add jaggery. Cook it till it melts. Sieve the melted jaggery and boil it again till you get one string consistency. Once you have the consistency, remove the mixture from flame. Let it cool a little.
Add the roasted oats and dry fruits to the mixture and mix well. Now apply oil on your palm and make small laddus of the mixture. You can store it up to one week in an air tight container.
Ingredients | 100 gm rice, ¼ litre milk
¼ cup ghee, 100 gm mixed dry fruits. 50 gm khoya. ½ tsp cardamom powder, 100 gm jaggery
Wash and soak rice for 15 minutes. Heat some ghee in a pan and add cashew and almonds.
Cook till they become light brown. Remove and keep it aside. In the same pan add milk and cook till it comes to boiling.
Add soaked rice and mix well. Cover it, cook till the mixture thickens. Now add the grated jaggery. Mix properly. Add khoya, fried cashew nuts, almonds and remaining ghee. Cook on low flame till it becomes golden brown and ghee separates. Garnish with fried cashew nuts and almond and serve hot.