Besan Burfi

Ingredients:
1 cup Besan or Chik pea flour (fine variety)
3 tbsp Ghee or Clarified butter
1/4 sp cardamom powder
1/4 cup Milk powder
3/4 cup Sugar
Cashew to garnish

Method:

Fry besan in ghee till it gets nice smell with golden brown color. 

 Keep it aside.

Add milk powder to the above mix.

Now make sugar syrup till it becomes one string consistency.

Then add the besan mix to the sugar syrup.
Stir it until mix well. 

Pour into greased tray and cut into desired shape garnish with cashews

Banana Puri

Ingredients:

1 ripe Banana
1 tbsp Ghee or clarified butter (melted)
1 1/2 cup Maida or All purpose flour
3/4 cup Sugar (fine course)
Pinch of Salt
1/2 tsp Cardamom powder

1. Peel and mash the banana, add the sugar, salt and cardamom mix it well.
2. Add  all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 1hour.
3.  Knead the dough for a minute or two and divide in equal parts.
4. Roll them into medium thin like chapati and cut them with round cookie cutter or any sharp edge lid.
5. Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
6. Fry the puries until fluff.
7.  Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
8. Take them out over paper towel so it can absorb the extra oil.
9. Puries are ready to serve.

Ribban Murukku

Ingredients:

2 cups Chik pea flour

1cup Rice flour

2 tsp Sesame seeds

1 tsp Black pepper powder

1/2 tsp Asafetida

1 sp course Chilli powder

1 1/2 sp Carom seed powder (ajawine)

Salt to taste

3 tbsp hot oil

Oil to fry

Murukku mould

 Method:

In a large bowl sieve  chik pea flour and rice flour.

Add ground pepper, carom seed, chilli powder, salt and sesame seeds mix thoroughly.

Add 3 tbsp hot oil to the mixture and sprinkle water to form hard dough.

divide the dough into small portions and fill in the murukku mould.

Heat the oil in a Kadai on medium flame, slowly drop the murukku batch by batch into hot oil.

Fry them turning acasionally until golden brown and crisp.

Serve as a snacks. 

Shankarapule (Sweet)

Ingredients:
1Cup Milk
1 1/2 Cup Sugar
1/2 cup melted Ghee (clarified butter)
Maida as required to make dough
Pinch of Salt
Oil to fry

Method:
Add sugar, milk and ghee in a pan,
heat it until sugar dissolve.

Let the mixture cool down completely.

Take a large bowl pour the sugar solution and keep adding maida slowly  until forms a dough.

Use your hand to thoroughly.

Divide the dough into small portions.

Heat oil in a Kadai or pan.

Roll each portion into around 2mm sheet and cut the sheet in diamond or desired shape.

Fry the shankarapule in medium hot oil until become light golden brown.

Drain excess oil on paper towel and allow them cool down.

Store in airtight container.

Note: Shankarapule are soft when you take out from oil , later they become crisp when cool down.

Khara Boondi

Ingredients:

2 Cups Besan or Chik pea flour

2 tsp Oil

Oil to fry 

Boodi Laddle

For seasoning:

Curry leaves 

Peanuts as required

fried gram as required

Chilli powder and salt to sprinkle

Method;

Take a pan ,add sugar and water till sugar soak and bring it boil.

Boil the syrup until one string consistencyand add cardamom powder.

In another bowl put besan and add water slowly little by little, make it pouring consistency.

Add 2 spoon of hot oil to the batter.

To test the perfect batter, dip the back side of the spoon into batter and drop it in hot oil.

If  boondi comes little long in shape, add water to get right consistency to achieve  boondi in round shape.

Pour drop of this mixture into slotted spoon.

Fry boondi medium high flame till golden brown.

Drain to remove excess oil after removing  boondi from oil.

Fry curry leaves, peanut and fried grams in oil.

Add all seasoning ingredients to boodi, sprinkle chilli powder and salt.

Store in airtight container once cool down.

Boondi Laddu

 

Ingredients:

2 Cups fine Besan (Chikpea flour)

2 tsp Oil

Oil to fry 

8-10 Chopped Chashew nuts

2-3 sp Raisins

1/2 Sp Cardamom powder

5-6 Clove

Boodi Laddle

For Sugar syrup

1 3/4  Cup Sugar 

1/2 sp Cardmom powder

Method:

Take a pan ,add sugar and water till sugar soak and bring it boil.

Boil the syrup until one string consistencyand add cardamom powder.

In another bowl put besan and add water slowly little by little, make it pouring consistency.

Add 2 spoon of hot oil to the batter.

To test the perfect batter, dip the back side of the spoon into batter and drop it in hot oil.

If  boondi comes little long in shape, add water to get right consistency to achieve  boondi in round shape.

Pour drop of this mixture into slotted spoon.

Fry boondi medium high flame.

Drain to remove excess oil after removing  boondi from oil.

Fry clove, cashew and raisins also.

Crush half of boodi with hand and put boondi along with fried cashew, clove and raisins in the hot syrup.

Wait until mixture cool down, then make laddus in desired size.