Namakpaare | Short Crust Pastry

It wasn’t long ago that I posted mathri here on this blog, today I decided to post the another goody from the same family.

This is more or less similar to the earlier recipe with only the cutting process is different. I personally prefer namakpaare over mathri. Any reason, no! just preference. :)

Namakpaare

Namakpaare

Namakpaare

Ingredients -

  • 1/2 Cup – APF
  • 1/2 Tbsp – Semolina
  • 1/4 tsp – Carom Seeds
  • 1 Tbsp – Ghee/ Clarified Butter
  • to taste – Salt
  • Oil for frying

Method -

  1. In a large bowl, mix flour, semolina, salt & carom seeds.
  2. Add ghee & mix gently. Now hold the flour in your fist, if it forms a loose clump, then the amount of ghee is fine, if it doesn’t then add a bit more ghee.
  3. Using water knead the dough. The dough should be slightly hard to touch. Wrap in a wet muslin cloth & keep it aside for 1/2 hour.
  4. Form 2-3 balls with the dough. Roll these balls using a rolling pin about 5mm thick. With a knife, cut across the rolled sheet in any shape or size you like. We usually make cuts along the diameter & further smaller cuts to get bite sized namakpaares.
  5. Heat oil in a big wok, fry these paares till golden brown.
  6. Enjoy warm with tea or coffee or pickle. :) It will store well in air-tight container at room temp for several days.

Panjiri/ Desiccated Coconut Mini Cakes

I’ve some very fond childhood memories attached to Panjiri. My aunt used to make them along with peanut chikkis a lot in winters for us. She would spread them on thaalis and leave them in the sun to cool & set. I used to just look and wonder at the process from a distance.

I was re-introduced to this when I had my first baby. My mom gave me kilos of this to eat especially in the first few weeks after delivery. It helps in providing excellent nutrition and takes care of those mid-night/ odd hour snacks. I can’t begin to even tell you how hungry I used to feel for the first 2 months after delivery.

Panjiri

Panjiri

Coconut is also a good source of Iron so I made them for my Mother-in-law during her chemo sessions. So go ahead – as a snack, comfort food or health needs, they are perfect anytime, anywhere.

Panjiri/ Desiccated Coconut Mini Cakes

Recipe Source – My mom

Ingredients -

  • 1/2 Cup – Dessicated Coconut
  • 1/8 Cup – Chopped Almonds
  • 1/8 Cup – Muskmelon Seeds/ Cantaloupe Seeds
  • 1 Cup – Sugar
  • 1/2 Cup – Water
  • 1/4 Cup – Milk

Method -

  1. Dry roast coconut, almonds and seeds. Keep aside.
  2. Grease a baking sheet/ thaali with ghee/ clarified butter.
  3. Mix sugar & water in a heavy bottom wok. Allow it to boil on medium flame.
  4. Once the sugar is dissolved, add milk. Milk allows the impurities to be removed. A scum will form on surface, quickly remove it by skimming the surface with a spoon. You can strain it as well.
  5. Put back on flame and allow to boil a few more minutes.
  6. Dip a wooden spoon in the syrup & lift out. Allow to cool for few seconds as it would be very hot, then gently touch the syrup with clean forefinger. Now touch you thumb with forefinger & pull them apart gently. The syrup should form a single thread and should not break upon pulling apart. The threads are reached quickly after this point so keep checking regularly.
  7. Remove the syrup from flame and add in the roasted mixture. Quickly mix together.
  8. Quickly spread this mixture onto the prepared baking sheet. Smooth out the surface by pressing using the back of spoon/ spatula or fingers (be careful if using fingers as it is very hot).
  9. Using a knife, cut the spread mixture into any shape/ size you like before it cools. Allow it to cool completely. Last few steps have to be all done quickly for best results.
  10. Once cooled, gently remove the cut Panjiri and store.

Besan Ke Ladoo | Gram Flour Balls

Besan ladoos need no introduction, no background! I won’t be far off the mark, when I say that Indians grow up on these ladoos across regions, states and cities.
IMG_3880

This is my take on these ladoos.

We add little semolina to give extra graininess to the taste & texture. Enjoy this festival & staple Indian snack.

Besan ke ladoo

Besan ke ladoo

Besan ke Ladoo

Ingredients -

  • 1 Cup – Besan (Gram Flour)
  • 1 Tbsp – Semolina
  • 2 Tbsps – Ghee (Clarified Butter)
  • 1 Cup – Castor Sugar (Bura)

Method -

  1. In a thick bottom pan or wok, add ghee & besan. Now roast the besan till it starts emitting nice roasted aroma. Besan upon roasting leaves more ghee, so add ghee accordingly. Remove from pan and keep aside.
  2. When it is just lukewarm quickly add in castor sugar. Mix well.
  3. Roll small balls using hands. Serve with tea or coffee or as a dessert after dinner.

Ghujjia/ Karanji/ Sweet Coconut Filled Dumplings

The sweets or snacks I share here on CC are my family’s or my absolute favorites. We don’t indulge regularly in these and are made only on special occassion once a year. Holi for me is associated with colors, ‘palaash ke phool’ or Butea  monosperma, ghujjia and a dip in huge tub by all family members. Before the easy invent of coarse & harmful colors, which were sometimes even glass mixed, all households used palaash flowers to make natural color for playing holi. I can proudly say that in my house that’s still the custom.

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

To make natural color, just boil some palaash flowers in big vessel with water for few hours and you have fresh, natural color to play holi. :)

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Now coming to ghujjia, I will own and say that before marriage I knew the basics of cooking but not the delicacies. Slowly when you run your own kitchen & realise that there is no mom to make you lovely treats on festivals & store-bought never have that charm or taste then you start getting out of the stupor & make efforts to learn all that you enjoyed and took for granted in childhood. In last 3 years, I’ve started making ghujjia knowing that I won’t get them otherwise. As with everything, these also have improved with practice.

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

I’ve been told that this year’s have been far best in taste as well as look. And the best compliment was when my son had 2 as soon as he came from school. I will ignore the fact that he didn’t have a single bite after that. What else do I want except next years kids will eat more of these. :)

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings

Ghujjia – makes 30-35

Recipe Source – my mom

Ingredients -

  • 250 g – APF
  • 125 g – Khoya
  • 400 g – Powdered Sugar/ Castor Sugar/ Bura
  • 2 Tbsps – Ghee/ Clarified Butter
  • 1 Tbsp – Muskmelon Seeds/ Cantaloupe Seeds
  • 1 Tbsp – Chironji/ Buchanania lanzan Seeds
  • 1 Tbsp – Raisins
  • 1 tsp – Ground Cardamom
  • 1/2 Cup – Dessicated Coconut
  • Dumpling Mold

Method -

  1. In a large bowl, add flour & ghee. Knead the dough using water. The dough should be firm to touch. Cover with a wet muslin cloth for few minutes.
  2. In a small pan, lightly roast the khoya. Add muskmelon seeds, chironji, raisins, coconut & cardamom powder. Allow the mixture to cool down to room temp. Add sugar quickly to prepare the filling.
  3. Make small balls from the dough. Roll out each ball into a circle. It should be big enough to cover the dumpling mold with a little overhang. Fill in about 1 Tbsp filling in the center. Gently rub a wet finger (you can keep a bowl of water & dip your finger) around the edges of the mold & quickly close the mold. Wet finger will seal the mold well. Press & remove any extra dough outside the edges. Open the mold, gently remove the dumpling. Cover the dumpling with a slightly wet muslin cloth & continue with other dumplings.
  4. Heat oil in a deep wok, once the oil is hot fry the dumplings. Serve warm with tea or as sweet.

Linking this to What’s Cooking Wednesday @ Buns in My Oven

Til Ke Ladoo | Sesame Seed Balls

This is my ultimate favorite ladoos, if there is such a thing! I just love this delicacy, especially more so that this is a seasonal sweet & is not available in the market or made at home during hot summer month. Sesame seeds have property of being hot food as per Ayurveda & is usually eaten only in winter months. So this makes for a perfect sweet for Makarsankrant festival.

Til ke Ladoo

Til ke Ladoo

I actually made these in January only but life has been bit hectic with my little one giving me a tough time with day time sleep, so which hardly leaves me with any time to post & make during day. I’m using scheduling a lot. What to do life & blog has to go on! :)

Til ke Ladoo

Til ke Ladoo

Til ke Ladoo

Ingredients -

  • 1 Cup – Sesame Seeds
  • 1 Cup – Khoya/ Mawa
  • 1 3/4 Cup – Castor Sugar (Bura)

Method -

  1. Wash the sesame seeds using a fine mesh colander/ strainer very thoroughly. This step is important as sesame seeds contain lot of fine dirt.
  2. Spread the washed seeds on a fine muslin cloth in thin layer. Allow it to dry for 2-3 days.
  3. When the seeds are completely dry or just very barely moist, dry roast them in a thick bottom pan or wok. It should start emitting nice roasted aroma. Remove from pan and keep aside.
  4. Using the same pan, dry roast the khoya, till it is nice golden in color. Switch off the flame. Allow the khoya to cool down.
  5. Meanwhile, using a grinder, grind the sesame seeds into fine powder.
  6. When it is just lukewarm quickly add in ground seeds & sugar. Mix well.
  7. Roll small balls using hands. Serve with tea or coffee or as a dessert after dinner.

Sending this to What’s with my Cuppa currently hosted by Chef Mireille, orginally started by Nupur & Pinterest Power Party