RAVA LADOO MADE EASY

rava-ladoo

SERVES: 5 Ladoo’s              TIME: 10 Minutes

RAVA LADOO INGREDIENTS:

  1. 3 cups  semolina
  2. 2 cups  castor sugar
  3. 2 1/2 tbsp  ghee
  4. 20 raisins
  5. 14 to 20 cloves
  6. 10 tbsp  dessicated coconut
  7. 2 tsp  cardamom powder
  8. 2/3 cup warm milk

Garnishing:

  1. Use washed Raising to place on top of Rava Ladoo’s

RAVA LADOO RECEIPE METHOD: 

  1. Fry rava with 1tsp ghee in a a frying pan for about 5 minutes on medium flame and keep it seperate .
  2. In a big container mix all the ingredients except milk.
  3. Now add the fried rava into this and mix them all together thoroughly.
  4. Now add milk little by little.
  5. Take handful of rava laddo mixture and shape them into small balls
  6. Add raisins on top for garnishing
  7. Now ready for Serve. Enjoys Happy Diwali

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CRISPY MASALA PURI

masala-puri

SERVES: 10 puries               TIME: 30 Minutes

CRISPY MASALA PURI INGREDIENTS:

  1. 2 cup whole wheat flour
  2. 1 1/2 tsp red chili powder
  3. 1/4 tsp turmeric powder
  4. 1 tbsp sesame seed
  5. 1 1/2 tbsp oil
  6. Salt for tast
  7. 3/4 cup Water
  8. Oil for deep frying

 

CRISPY MASALA PURI METHOD: 

  1. Take whole wheat flour in a bowl.
  2. Add all dry spices and salt,  sesame seeds  and add them in the flour.
  3. Add  warm oil .
  4. Mix well. Rub the flour between your palms properly.
  5. Knead a tight dough using water. Add water step by step and knead well for 4 minutes.
  6. Keep it aside for 20 minutes.
  7. Divide the masala puri dough into 10 equal parts.
  8. Roll the puri into circle.
  9. Pork them using knife.
  10. Heat the oil in a deep kadai.
  11. Flip them in between for some time.
  12. When it starts to get fried brown color on crust take it out.
  13. Store them into air tight container.
  14. Enjoy this crispy masala puri with tea or coffee.

 

TIPS:

  1. Do not roll the puries thin. If they are thin then it will get hard.
  2. For crispy and flaky puri , puri should be enough thick

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SHANKARPALI MADE EASY

shankarpali

SERVES: 6               TIME: 40 Minutes

SHANKARPALI INGREDIENTS:

  1. 1/2 cup sugar
  2. 1/2 cup milk
  3. 4 3/4 tbsp ghee
  4. 3 1/2 cup maida
  5. a pinch of salt
  6. ghee for deep-frying

SHANKARPALI RECEIPE METHOD: 

  1. Combine the milk, sugar and ghee in a non-stick pan, mix well and cook on a medium flame for 2.5 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
  2. Sieve maida and pinch of salt together in a bowl with the help of a strainer.
  3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.
  4. Divide the dough into 4 equal portions.
  5. Roll out a portion in a circle.
  6. Cut it in diamond shaped pieces and prick each diamond.
  7. Heat the ghee in a non-stick kadhai and deep-fry the shankarpali, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
  8. Cool completely and store in an air-tight container.

TIPS:

  1. For Shankarpali’s to last long, you can use warm water instead of milk

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