Here are a few delicacies that are specially prepared on the eve of Gangaur. We bring you a few simple recipes that can be prepared in no time and leave you wanting for more. The sweet dishes like:


Singhade ka Halwa

Singhade ka Halwa

Ingredients


  • Fresh green singhade (fresh water caltrop)   500 gm
  • Sugar                                                         125 gm
  • Mawa                                                        100 gm
  • Milk                                                            1 Cup
  • Cardamom Powder                                     ¼ tbsp
  • Cashew Nuts                                              5-6 pieces
  • Almonds                                                     5-6 pieces
  • Yellow food colour                                      few drops

Method


Peel singhade and grate them. Fry grated singhade in a pan in ghee. Then, grate mawa and add to the fried singhade until it becomes light brown.

Then boil one cup of milk and sugar together. Add the milk to the singhade and mawa mix, stir it until it thickens. Put in 2-3 drops of colour, and remove it from the flame.

Garnish with cardamom powder, finely chopped almond and cashew nuts, and serve hot.

Kuttu ki Puri


Kuttu Ki puri

Ingredients

  • Kuttu ka atta                 2 cups
  • Potato                           2 Nos.
  • Salt                                ½ Tsp
  • Black pepper powder    ½ Tsp
  • Clarified butter (ghee) for frying    

Method


Boil and mash potatoes. Mix salt, aata, black pepper and potatoes together and knead them into dough. Make small balls of the dough and roll each into small puris.

Heat ghee in a pan. Fry each puri in ghee until it turns golden brown on both the sides.

Serve them hot.

Kele Ki Barfi

Kele Ki barfi

Ingredients

  • Ripe banana                  4 large
  • milk                              11/2 cup
  • sugar                            2 cup
  • clarified butter (ghee)    2 tbsp
  • coconut                        75 gm
  • crushed walnut             1/2 cup

Method


Peel banana and mash them. Now cook mashed banana along with milk in a pan until milk dries up. Now add butter and stir continuously until it turns brown in colour. Now add sugar, grated coconut and walnut and stir.

Remove it from the flame. Grease a plate with butter and spread the mixture in the plate. Its thickness should be 1/ inch and when it settles, cut them in pieces, cut barfi in desired shape.

Garnish with dry fruits and serve.



Kaddu Ka Raita


Kaddu Ka Raita

Ingredients


  • Pumpkin                        1/2 cup
  • Curd                              2 cup
  • Salt                                ¼ Tsp
  • rock salt                         ¼ Tsp
  • mustard (raai) powder    ½ Tsp
  • cumin powder                 ½ Tsp

Method


Grate pumpkin (kashiphal) and boil in 1/4 cup water at low flame. When water dries, remove it from the gas and let it cool. Beat curd and mix all the ingredients along the pumpkin. Serve it chilled.

Kacche Kele Ki Chaat


Kache Kele ki Chaat

Ingredients


  • Raw Banana                                      4
  • Chilly Sauce and Meethi Chutney       4 Tbsp each
  • Chat Masala                                      1 Tbsp
  • Oil for Frying
  • Chopped Coriander                           1 Tbsp

Method


Peel banana and cut thin slices like chips. Dip them in cold water for at least 30 minutes.

Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside. Now mix chilly and meethi chutney with the chips well and place them in a serving dish. Garnish with coriander and sprinkle some chat masala on the top. Its ready to serve.

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