This is one of my favorite Matris I have learnt & make it quite often.. It is vey east & tasty snack...
Ingredients:
Maida - 2 cups
Ghee - 4 tbsp.
Salt to taste
Carom Seeds (Ajwain/Omam) - 1/2 tsp
Amchur Powder - 1 tsp
Red Chilli Powder -1 tsp
Channa Masala - 1 tsp (I used Everest brand!)
Dhania Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Oil for frying & tempering
Method:
- Knead maida, ghee, some salt, carom seeds to a soft dough and allow it to rest for 15 to 20 mins
- Make 8, 1/4 inch height chapati and cut into diamond shapes around 1 inch
- Deep fry them till they turn golden brown
- Now heat a small tempering kadai, add 4 to 5 tbsp heated oil, add salt, red chilli powder, Amchur powder, dhania powder, turmeric powder & turn off the heat
- Quickly add it to the fried Matris and mix well.
- Allow it to cool & store in air-tight container.
This one I totally dedicate this post to my Chachi (Chitti) who told me the exact recipe of how it is made.
Mysore Pak is one my favorites to make during festivals.
Ingredients:
Good Quality Besan/Chana Dal flour - 1 cup
Sugar - 2 1/4 cup + Garnish
Ghee - 2 1/4 cup
Water - 1 cup
Milk - 2 tsp
Method:
- Grease a steel tray with Ghee
- Heat a Kadai and dry roast Besan till its raw aroma goes
- Sieve the roasted Besan for no lumps
- Take a small kadai & keep on heating the Ghee on low flame
- Take a Heavy Bottom Kadai (not a non-stick), add Sugar and water till it boils.
- Add milk & allow it to boil & remove the dirt of sugar which forms on the corner.
- Heat till you have 1/ 1.5 string consistency of sugar syrup.
- Slowly add the Besan to sugar syrup with no lumps
- Add heated ghee to the Besan Sugar mix, one ladle at a time, mix the ghee & then add another ladle till the ghee is finished and the mix starts leaving sides
- Just before the entire mix starts frothing, add one last ladle of ghee & slightly mix
- Immediately pour the mix on the greased tray. DO NOT TAP the tray. Just move it. Sprinkle sugar on it.
- Cut into pieces when it is slightly cooled off. Store it in an air tight container when it is completely cooled.
Tips:
- The Measurement is very important.
- Quality of Ghee & Besan will surely affect the taste of Mysore Pak
- String 1.5 in Sugar syrup means there will be one string & another string will not be a complete on when you press & open your index finger & thumb with Sugar syrup
I made lot of variety sweets & savories this Diwali.. My daughter also loved all the snacks..
This one I made as instant Pista Kalakand which you can make in a jiffy..
Ingredients:
Khoya/Mawa - 200 gms
Paneer - 200 gms
Powdered Sugar - 200 gms
Cardamom Powder - 1 tsp
Pista - 2 tbsp. (powdered) & some for garnish
Ghee - 2 tbsp. + greasing
Method:
- Heat Ghee in a Kadai, add crumbled Khoya and let it sauté till the raw smell goes off. But you need not change its color
- Add crumbled Paneer to it and again sauté till they are well combined and do not change color.
- Add Cardamom Powder & Pista Powder & stir for two mins.Turn of the heat & allow it to cool
- Grease a plate & keep it ready.
- You need to add powdered sugar when the Kadai is slightly above room temperature but the mixture of Khoya-Paneer is still warn & you can touch with hands
- Mix the sugar well & pour the mix on the greased plate. Garnish the mix with pista & slightly press.
- Refrigerate the plate for 2 to 3 hrs
- Warm the base of the plate by immersing in warm water & cut it into pieces. Store in Box in fridge.
Tips:
- Step 5 is very important as it will determine if your Kalakand has come out well or not.
- Allow the mix to cool in natural way to the right temperature
- You can add Saffron-Milk, Almonds, Cocoa Powder etc. to enhance taste & create different versions of Kalakand
- This will last for a week if refrigerated.
