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Sweets for the festive season
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Jijaji ki pasand...
Besan ke ladoo
 Ingredients:
4 cups gram flour
1 cup pure ghee
2 cup powdered sugar
1 tsp powdered cardamom
1/2 cup chopped almonds and raisins
Method:
- Heat the ghee in a pan.
- Add the gram flour and fry it on a low flame, stirring continuously untill brown.
- Let it cool. Add powdered cardamom and sugar. Mix well.
- Add chopped almonds and raisins.
- Shape into ladoos and serve.
Galyan sakli sonyachi... hi pori kaunachi?
Soan papdi
 Ingredients:
1 1/4 cup gram flour
1 1/4 cup refined flour (maida)
250 gm ghee
2 1/2 cup sugar
1 1/2 cup water
2 tbsp milk
1/2 tsp cardamom, crushed coarsely
2 tsp charmagaz (used to add flavor and crunch to a variety of sweets)
4" squares cut from a thin polythene sheet
Method:
- Sift both flours together.
- Heat ghee in a heavy saucepan. Add the flour mixture and roast on low flame till light golden.
- Keep aside to cool a little, stirring occasionally.
- Make syrup out of sugar, water and milk as shown in introduction. Bring syrup to 2 1/2 thread consistency.
- Pour at once into the flour mixture.
- Beat well with a large fork till the mixture forms threadlike flakes.
- Pour onto a greased surface or thali and roll to 1" thickness lightly.
- Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
- Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in airtight container.
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Chef Kaviraj Khialani
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