Ingredients:





Method



- Combine ghee and maida with little water.



- Knead to a thick dough and make small puris.



- Cut the puris into desired shapes (squares or triangles).



- Heat oil in a pan over medium flame.



- Fry the prepared puris and remove.



- Add little water to sugar and place over medium flame.



- Add Kesari powder and simmer till thick and sticky.



- Remove and keep aside to cool.



- Add the fried puri and gently immerse fully in the sugar syrup.



- Remove and transfer to a plate.



- Sprinkle cardamom powder and let it sit for a minute or two.



- Serve at once.





Ingredients:

Bhang Leaves - handful, tender (or use 1 tsp Bhang Seed Powder),

Chopped Potato - 1 ,

Chopped Onion - 1 ,

Chopped Brinjal - 1 ,

Chopped Cauliflower - 1 cup ,

Gram Flour - 1 cup ,

Red Chilli Powder - 1 to 2 tsp ,

Oil as required ,

Salt as per taste ,

Dry Mango Powder - 1/4 to 1/2 tsp ,

Pomegranate Seeds - 1/4 tsp ,

Coriander Leaves - small handful, finely chopped ,

Cumin Seeds - 1/4 tsp (optional) ,

Water as required.



Method:



- Finely chop the bhang leaves and crust them well.



- Add the ingredients except oil into a large bowl.



- Add the bhang leaves and mix well, adding enough water, to a thick batter.



- Heat oil in a deep frying pan over medium flame.



- Drop small portions of the batter and deep fry until golden brown.



- Remove and drain excess oil.



- Serve hot with chutney of choice.







#4 Gujiya:

Ingredients:



For the Dough:



Refined flour - 4 cup ,

Ghee - 1/2 cup ,

Cold Water to mix



For the Filling:



Khoya - 200gms ,

Sugar - 1 cup ,

Green Cardamom - 1 tsp - powdered ,

Almonds - 1 tsp - finely chopped ,

Ghee for deep frying



Method:



- To make the dough, mix ghee and flour in a bowl.



- Add water and knead well to a stiff dough.



- Keep aside for 60 minutes.



- Saute the khoya till slightly fried and keep aside to cool.



- Add sugar, cardamom and almonds to the cooled khoya and mix well.



- Make balls of the dough and roll them into thick rounds.



- Place a tsp of the filling and fold. Seal the edges with wet fingers.



- Heat ghee in a pan over medium flame.



- Fry the gunjiyas till golden brown on all sides.



- Remove and serve.







#5 Thandai:



