- 500 g Whole Wheat Flour (Atta)
- 2 tbsp Coconut (chopped)
- 4 green Cardamom (peeled and mashed)
- 300 g Jaggery (Gur)
- 1-1/2 cups Water
- Ghee (or vegetable Oil)
- Make a watery solution of water, green cardamom, and jaggery.
- Now, mix 4 tbsp of the above solution of jaggery to ghee, and coconut. Mix into the wheat flour and form dough, just as you make for chapattis.
- Use as much as jaggery syrup as required, to make dough.
- Now, take a lump of dough, press it flat on your palm, and press it against a sancha (embroidered wooden surface or mould) for making a shape.
- After the shape has been acquired from the sancha, deep fry in ghee or oil till golden brown.
- Strain the ghee on a paper towel.
- Serve it completely cool.
- 1/2 cup Basmati Rice
- 10 tbsp Sugar
- A few strands of Saffron
- 6 cup Milk
- 1 tsp Ghee
- 1 cup Water
- 1 tsp Raisins
- 1 tsp Cardamom Powder
- 1/2 cup Cashew Nut (thinly sliced)
- Take milk in a pot and bring it to a boil. Reduce the flame.
- Meanwhile wash the raw rice thoroughly.
- Add the rice into the boiling milk.
- When rice are half cooked, add little water if required.
- Mix sugar and cashew nut pieces with cooked rice.
- Stir continuously until it boils.
- Dissolve saffron in little milk.
- Add it to the cooked mixture with cardamom and raisins. Mix well. Rice kheer is ready to serve.
- 1 cup Sugar
- 1 cup Water
- Saffron strands
- 1/2 tsp Cardamom Powder
- 1 liter Milk
- 1 cup Sugar
- 500 gms All Purpose Flour
- 1/2 tsp Baking powder
- 400 gms Sweetened Condensed Milk
- Slivered almonds and pistachios to garnish
- Mix milk and 1 cup of sugar in a thick-bottomed pan.
- Cook to reduce it to a fourth of its original volume while stirring frequently.
- Remove it from the fire; allow cooling and then chilling in the refrigerator.
- Mix equal quantity of sugar and water in a pan.
- Boil it until a single-thread consistency is obtained.
- Add cardamom powder, saffron threads, mix well.
- Keep it aside to use later.
- In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
- Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.
- Pour the batter into the oil to form circles about 4" in diameter.
- Cook till golden brown.
- Remove from the oil and put directly into the sugar syrup.
- Remove after 2-3 minutes and drain on a wire rack.
- Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.
- 6 cups Maida
- 8 cups Sugar
- 3 cups Water
- 1 tsp Soda (bicarbonate)
- 1/2 cup Pistachios
- Ghee for frying
- 2/3 cup Ghee (for adding in maida to make dough)
- Mix maida, soda, and 2/3 cup ghee to make stiff dough.
- Roll out small balls from this dough.
- Heat ghee and fry these balls till it turns brown.
- Prepare sugar syrup of two thread consistency.
- Dip fried balls in sugar syrup.
- Drain the excess syrup.
- Adorn with pistachios.
- Balushahi is ready.
छठ पूजा के पकवानों की विधि और सामग्री हिंदी में पढ़ें, यहां क्लिक करें