Sweet Puran Poli

SWEET PURAN POLI:

INGREDIENTS:

• Maida Flour         -   250 grams
• Jaggery                -   200 grams
• Bengal Gram 
    Dhall - 200 grams
• Grated Coconut   -  1 cup
• Ghee                   -   50 gram
• Oil                       -   50 gram
• Powdered
    Cardamon - 1 tspn
• Salt                      -   a little

Maida Flour	Jaggery	Bengal Dhall
Grated Coconut	Ghee	Oil
Cardamon Powder	Salt

PREPARING DOUGH FOR POLI:

1. Take a bowl, put maida flour and a pinch of salt. (if you want, can also add little yellow colour powder)
2. Add water a little by little to the maida, knead it well. Prepare a smooth dough. Now add the oil with this dough and knead another time.
3. Keep this dough for 1 or 2 hours to get it very smooth.

PREPARING PURAN FOR POLI:

1. In pressure cooker boil the bengal gram dhall for 2 visils.
2. Boil 1/2 a cup of water, put jaggery, after it dissolves, drain it out.
3. Now the drained, thick jaggery syrup is ready.
4. Take a mixer grainder jar, put the boiled dhall grated coconut, cardamon powder and grind to a fine paste.(Add the filtered jaggery syrup to grind the dhall and etc.)
5. Heat a kadai or pan in store, put 2 spoons of ghee, add the grinded paste, and stir it continuously for few minutes, now the puran is ready.
6. Replace the puran into a plate.
7. Take a little of puran and roll it into small balls(lemon size)
8. Roll the puran like this and keep in a plate.

PREPARING PURAN POLI:

1. Take a plastic sheet or plain tain leaf, grease it with oil.
2. Take a small ball of prepared maida dough and spread it thinly around the oiled sheet.
3. Now place one puran ball in center of spreaded dough and fold it in all sides. Round the whole quantity into balls and spread the poli, as a thin layer with your fingers.
4. Heat a pan in stove and put a spoon of ghee and spread it.
5. Take the thinly spreaded poli in oiled sheet put into the pan.
6. Pour a spoon of ghee and roast for few seconds, then turn over to another side and also get it fried for 10 to 15 seconds only.

NOW THE TRADITIONAL SWEET PURAN POLI IS READY TO SERVE

We can use this polis 4 to 5 days after the preparation day.

Note: Can add yellow colour for dough to get little fine look.

Gooseberry Sweet Pickle

GOOSEBERRY SWEET PICKLES:


INGREDIENTS:

• Gooseberry fruits       -  4 cups (well-ripened)
• Sugar                        -  4 cups
• Honey                       -  1/2 cup
• Saffron                      - 1/2 to 1 teaspoon

Gooseberry	Sugar	Honey
Saffron

METHOD OF MAKING:

1. Wash berries once and prick them with a bamboo stick or broomstick, in a number of places. Wash again and drain.
2. Prepare syrup with the sugar, adding 1.5 cups of water, in a big vessel.
3. Add a little milk, when the syrup boils and remove the dirt, frothing up.
4. When the syrup attains one-thread consistency, add the berries and turn well.
5. The syrup will become watery now. Boil till the syrup once again gets same consistency, stirring it all the time.
6. Dissolve saffron in 1 teaspoon of milk and add just before removing from stove.
7. Add the honey also and wait till it begins to boil once again. Remove from stove.
8. Cool well and bottle it in a glass or porcelain jar.

GOOSEBERRY SWEET PICKLES IS READY

Gulab Jamun

GULAB JAMUN:


INGREDIENTS:


Kova          - 350 grams
Sugar          - 5 cups
Ghee           - 1 cup
Saffron        - a little (about the size of a pin's head)
Maida         - 1/2 cup

The 'Kova" can be bought or can be prepared at home.

MAKING OF KOVA:

Take 8 cups of milk in a wide-mouthed pan, over a slow fire. Go on stirring continuously, till the milk thickens into white kova. 8 cups of milk should turn into 2 cups of kova.

MAKING OF GULAB JAMOON:

1. Take kova in a tray and knead it well. 
2. Add maida and baking soda and rub into the kova with the palm and knead well.
3. See whether it can be rolled into balls. If not, sprinkle a little water and knead and keep covered for five minutes.
4. Prepare syrup with sugar, using 6 cups water.
5. Let the syrup boil, till it becomes sticky and it from the stove.
6. Filter the syrup in another vessel through a white cloth.
7. Dissolve saffron in hot milk or in hot water.
8. Add to the filter syrup and mix it well and keep it aside.
9. Now take the 'kova-maida' batter, prepared and knead it well once more again and roll it into small balls.
10. Do not press them into the palm, but roll with the fingers, so that the jamoon will be rolled evenly.
11. Fill more than half of the frying pan with ghee and heat over a slow fire. See to that the ghee doesn't become smoky.
12. Fry the rolled 'gulab jamoon' in ghee for 6 to 8 minutes turning lightly one by one with a thick stick.
13. When fried into a golden brown, remove from ghee, using a perforated spoon. See whether all the ghee drips out.
14. Put the jamuns in the syrup and repeat it for all the jamuns. The jamuns will be ready for the table, after an hour.
15. Serve with the syrup (or jeera).

HERE'S THE YUMMY GULAB JAMUN IS READY

Rava Laddu - Sooji Laddu

RAVA LADDU - SOOJI LADDU:


INGREDIENTS:

• Rava (sooji)   -  4 cups
• Sugar             -  4 cups
• Cashew nuts   - 100 grams
• Ghee              - one to one and half cups
• Cardamon
     powder      - 1 spn.

Rava	Sugar	Cashew Nuts
Ghee	Cardamon Powder

LADDU MAKING METHODS:

1. Heat an empty pan and roast rava to a golden brown colour
2. Grind the rava in mixer grinder.
3. Powder the sugar in a mixer grinder.
4. Add cardamon powder with sugar.
5. Break cashewnuts into small pieces.
6. Fry it in ghee and mix with sugar powder.
7. Melt the full ghee and pour this to in rava, sugar, cardamon mixture.
8. Mix well and roll into balls (laddus), when still hot.

Here's the superb rava laddu is ready

Milk Kova - Pal Kova

MILK KOVA (DOODH PEDA):                                          

INGREDIENTS:

• Fresh thick milk - 8 cups
• Sugar                - 1 cup (finely powdered)
• Cardamon         - 8 (powder it)
• Ghee                 - 3 tspns.

Fresh Milk	Sugar Powder	Cardamon Powder
Ghee

METHOD OF PREPARATION:

1. Take a heavy wide - mouthed pan or steel vessel.
2. Pour fresh milk into it, keep over a low flame.
3. Keep on stirring without stopping, with a flat spoon(dosa - turner).
4. Keep the milk in fire, till it gets into as semi-solid consistency.
5. After milk gets into a stew stage, add sugar.
6. Keep on stirring till the sugar mixes well, and take out from stove.                                                              
7. Add ghee, and cardamon powder now.Mix it  continuously for a few time.
8. Here you got the fantastic milk kova ready.