MODAK

INGREDIENTS:

Rice flour – 2 cups

Jaggery – 1.5 cups (finely broken)

Raw coconut – 2 cups (finely grated)

Cashews – 4 tbsp (cut into small pieces)

Raisins – 2-3 tbsp

Poppy seeds – 1 tablespoon (put in a hot pan and roast lightly)

Cardamom – 5-6 (peeled and crushed)

Ghee - 1 tablespoon

Salt – half teaspoon

METHOD:

1. Put jaggery and coconut in a pan and keep it for heating. Keep stirring with a spoon, the jaggery will start melting. Stir continuously with a spoon and fry until a thick mixture of jaggery and coconut is formed. Add cashews, raisins, poppy seeds, and cardamom to this mixture. This pitthi is ready to be filled in Modak.

2. Add 1 teaspoon ghee in 2 cups of water and keep it heated. As soon as the water starts boiling, turn off the gas and add rice flour and salt to the water, stir with a spoon, mix well and keep this mixture covered for 5 minutes.

3. Now take out the rice flour in a big vessel and knead it into a soft dough with your hands. If the dough seems hard then you can add 1-2 tbsp more water. Keep some ghee in a bowl. Apply ghee to your hands and knead the dough until it becomes soft. Keep this dough covered with a clean cloth.

4. Grease your hands with ghee and take out a lemon-sized amount of dough from the kneaded rice flour and place it on your palm. Use the thumb and fingers of the other hand to widen it by thinning the edges. Make a small depression with your fingers and add 1 teaspoon pitthi in it. Keep. With the help of thumb and fingers, fold it upwards and close it in the shape of a braid. Prepare all the modaks in the same manner.

5. Put 2 small glasses of water in a wide vessel and keep it for heating. Place the modak in a sieve using a mesh stand and let it steam for 10-12 minutes. You will see that the modaks look quite shiny after being cooked in steam. Modaks are ready.

6. Take out the modak on a plate, serve it hot, and eat it.

BESAN KE LADDU

INGREDIENTS:

Gram flour – 2 cups (200 grams)

Tagar – 1.5 cups (225 grams)

Ghee – 1 cup (200 grams)

Almonds – 25 (40 grams)

Cashews – 25 (40 grams)

Cardamom powder – ½ tsp

Pistachios – for garnish

METHOD:

1. Put ghee in the pan and save 50 grams of ghee. Which we will use later. When the ghee melts, add the gram flour and fry it while continuously stirring it with a ladle. When the color of the gram flour starts turning light brown and a good aroma starts coming from the gram flour, then sprinkle one tablespoon of water in it (this will make the gram flour foam and there will be grains in it). Will be made, which will make the taste of laddus very good)

2. Fry the gram flour until the foam goes away. When the foam stops, the gram flour is ready to be roasted. Turn off the fire. Take out the roasted gram flour on a separate plate to cool it.

3. Prepare cashews and almonds by finely chopping them. Also, chop the pistachios thinly. When the gram flour cools down slightly, add chopped cashews and almonds to it and mix. Add cardamom powder and boora and mix well.

4. The mixture for making laddus is ready. Take a little of the mixture and make a round laddus. (You can make laddus of any size you want). Garnish the laddu with chopped pistachios

5. Gram flour laddus are ready. Leave the gram flour laddus in the air for 6-7 hours. The laddus will become dry, then store them in an air-tight container and eat them anytime for 2-3 months.

POORAN POLI

INGREDIENTS:

To Knead The Dough

Flour – 1/2 cup

Wheat flour – 1/2 cup

Salt – less than 1/4 tsp or as per taste

For Filling

Gram dal- 1/2 cup

Sugar – 1/3 cup (65 grams)

Jaggery – 1/3 cup (65 grams)

Cardamom- 4 (grind and make powder)

Ghee

METHOD:

1. Soak gram dal in water for 4 to 5 hours and later, drain out the excess water.

2. Put flour and maida in any container. Also, add salt and 2 teaspoons ghee in it. Mix everything well. Knead the flour into a soft dough with the help of lukewarm water. Cover the kneaded dough and keep it aside for 15 to 20 minutes to set.

3. To prepare the filling, put lentils and 2 to 3 tablespoons of water in the cooker and let it boil. After one whistle, turn off the gas and after the pressure of the cooker is released, take out the dal from the cooker and put it in a bowl.

4. After the dal cools down, put it in a mixer jar and grind it finely. After grinding the dal, make puran to stuff in puran poli. For this heat the pan. Put 2 spoons of ghee in the pan. Add broken jaggery to ghee and cook till it melts.

5. After the jaggery melts, add ground lentils to it and cook it while mixing well. Puran is roasted. Add cardamom powder to it and mix. Turn off the gas. Puran is ready.

6. The dough has also set. Mash the dough a little make it smooth and prepare balls from the dough. Make small lemon-sized balls and make one ball round. Take some dry dough wrap it in dry flour and roll it into a 3-to-4-inch diameter. Let the pan heat up.

7. Take as much flour as you have for puran or divide it into seven parts as per the number of balls we have made. Take a portion of one puran and place it in the middle of the puri. Lift the rolled puri from all sides and close the puran tightly. This is exactly one type of stuffing parantha. Press it a little with your palm so that the puran spreads evenly and again wrap it in dry flour and roll it into a diameter of 7 to 8 inches. Roll it out with very light pressure. If you roll with too much pressure, the puri may burst.

8. First apply some ghee to the pan and spread it all over and put the Puran Poli on the hot pan. When the Puran Poli gets cooked from the bottom surface, turn it. Add some ghee apply it all around and turn it again. Add some ghee on this side also and cook the Puran Poli on medium flame till it turns brown on both sides. Meanwhile, cook the second Puran Poli.

9. After both sides are browned, take out the Puran Poli from the pan and keep it in a bowl placed on the plate. Similarly, fry the second Puran Poli. Prepare Puran Poli by applying a little ghee and applying slight pressure until it turns well brown.

10. We have prepared Puran Poli which is crisp on the outside and soft on the inside. Seven Puran Polis are prepared from one cup of flour. This Puran Poli can be stored for 2 to 3 days and eaten. Serve hot Puran Poli with loads of ghee.