Satisfy your sweet tooth with these tasty and filling traditional Indian sweets that will be the talk of the town!
SWEET COCONUT SAMOSA
• ½ cup (100 g) refined flour
• 1 tbsp semolina (rava)
• 2 tsp ghee
• a big pinch of cooking soda
• ½ tsp sugar
• a pinch of salt
• ⅓ cup water
For the stuffing
• 250 g coconut, desiccated
• 1 cup sugar
• 100 g khoya
• 1 tbsp almond, chopped
• 1 tbsp pistachio, chopped
• 1 tbsp raisins (whole small)
• 500 g ghee for frying
• 1 tsp green cardamom powder
• 2-3 tsp rose water
1. Take a wide bowl, sieve maida and cooking soda.
2. Add rava, salt and mix well. Now add water and make a smooth, pliable soft dough like chapatti dough.
3. Knead well for some time and cover the dough with a polythene sheet for 30-60 minutes.
4. In the meanwhile, make the stuffing. In a kadai, sauté desiccated coconut, sugar, solid milk, almonds, pistachios and raisins in ghee.
5. Once golden brown, add cardamom powder and rose water, keep aside.
6. Now take the dough and make small balls. Dust in a little maida and keep ready.
7. Now make a small puri (should be slightly thick) and keep 2 tsp of filling in the centre.
8. Close one side to make a semi-circle. Seal the corner by pressing with your finger (dip your fingers in water to seal it, if needed).
9. Now, run the samosa spoon over the edges to make a design. Discard the extras and set aside.
10. Heat oil in a kadai and deep fry on both sides till golden brown. It puffs up slightly like a puri .Store in a box after it cools down.
11. Yummy sweet samosa is ready!
For the dough
• 1 cup all-purpose flour / maida
• ¼ cup suji/rava
• 2 tsp oil
• ½ cup warm milk
• a pinch of salt
For the filling/stuffing
• 1 tsp poppy seeds / khus khus
• 1 cup dry coconut, grated
• 200 g gulkand
• 200 g khoya
• 3 tbsp cashew nuts, pista, almonds, chopped
• 1 cup powdered sugar
• 2 tsp rice flour
• 2 tsp ghee
• Oil for frying
For the cover/coating
1. Heat 2 tsp oil. Mix all-purpose flour, suji and salt into a bowl and pour hot oil over it. Mix well till the mixture becomes crumbly.
2. Pour warm milk slowly to make a medium-consistency dough, not too hard and too soft.
3. Cover and keep the dough for 30 minutes.
For the filling/stuffing
1. Dry roast the khoya, chopped nuts and poppy seeds separately till they get a good flavour.
2. Take all in a bowl and mix with gulkand.
For the Karanji
1. Take the dough and again knead to make it smooth. Divide dough into three equal parts. Roll them in to three thin rotis.
2. Mix rice flour and ghee to make it smooth and creamy.
3. Now take one thin roti, spread rice flour mixture evenly on it, place another roti on the top of it, and again spread rice flour mixture.
4. Now, place third roti, roll it evenly from all the sides to make it little thin. Again spread some rice flour mixture.
5. Now, start to roll these three rotis together like a Swiss Roll.
6. Stretch it out a little bit, now divide it into equal parts.
7. Take ball and roll like a puri, add stuffing, apply milk around its edges and seal the karanji well.
8. Use fork and make some design around the karanji.
9. Now, deep fry till it gets a nice golden colour.
• 1 cup refined flour (maida)
• ½ cup grape purée
• ½ cup yoghurt
• 3 cups sugar
• 1 tbsp milk
• a few saffron (kesar) strands
• 500 g ghee for deep-frying
1. In a large bowl, whisk refined flour, yoghurt and red grape purée to a smooth and pouring consistency batter.
2. Cover and keep in a warm place to ferment for 24 hours.
3. Beat the batter nicely with hands for 15 minutes.
4. Make sugar syrup (chashni) with 2 cups water in a deep pan on high heat, stirring continuously, till the sugar dissolves.
5. Add a spoon of milk and when the scum rises to the top, collect it with a ladle and discard.
6. Add saffron and cook, stirring, till the syrup reaches one string consistency.
7. Keep the syrup warm.
8. Heat enough ghee in a kadai on medium heat.
9. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.
10. Use a jalebi cloth to squeeze round spirals into the hot ghee and deep-fry, turning them over gently a few times, till they are evenly golden and crisp.
11. Drain and soak in sugar syrup for 2-3 minutes.
12. Take them out of the syrup and serve hot.
CINAMMON JAGGERY DRY FRUIT PARATHA
• 2 cups wholewheat flour
• water as required to knead dough
• 50 g ghee for cooking
For the filling
• ½ cup almonds, coarsely powdered
• ½ cup cashew nuts, coarsely powdered
• ½ cup paneer
• ¼ cup raisins
• ¼ cup jaggery
• 1 tsp cinnamon powder
1. First get all the ingredients ready—like powdering the nuts and keep them aside.
2. In a large mixing bowl, combine all the ingredients for the filling to form a dough that resembles breadcrumbs and keep aside.
3. In another mixing bowl, add the wheat flour and a pinch of salt. Add water, little at a time, and knead to make a smooth dough. Keep aside.
4. For making parathas—divide the dough into six-eight portions.
5. Roll each portion into a three-inch circle; dust it in flour to prevent it from sticking to the surface.
6. Place a large spoon of the dry fruit-cinnamon paneer-mixture in the centre. Bring the edges of the dough towards the centre to seal the filling.
7. Roll it further out to make a paratha. Roll it as much as you are comfortable to make a paratha that is not very thick.
8. Preheat a skillet over medium heat and cook the paratha with ghee until cooked and browned on both sides.
9. Proceed the same way with the remaining parathas and serve hot or cold.
GREEN PEAS JAJARIA
• 1 cup green peas, chopped
• 1 cup milk
• ½ cup sugar
• 2 pods of cardamoms
• 2 tbsp ghee
• a few saffron strands
• 1 tbsp thin almond slivers
• 1 tbsp pistachio slivers
1. Chop the green peas and keep aside.
2. Heat 2 tbsp of ghee in a heavy bottom pan and add the chopped green peas.
3. Cook over low flame and keep stirring continuously for around 10 minutes.
4. Now, add milk by stirring continuously. Continue cooking on low flame till the milk has evaporated, stirring occasionally.
5. Add sugar and mix well. Let the jajaria cook until sugar is completely dissolved and the liquid has evaporated.
6. Keep stirring well and cook until it leaves the sides and comes together as a ball.
7. It will take around 5-8 minutes or so. Transfer it to a serving bowl and serve hot by garnishing with almond flakes, pistachio and saffron strands.
8. Serve warm.