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Karanjia Recipe

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How to Make Karanjia Recipe ( करंजिया रेसिपी ) Ingredients for Karanjia Recipe For Cover : 1 cup plain flour (maida) 1 tbsp. ghee water to knead For Filling : 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. poppy seeds (khuskhus) 1 tsp. cardamom powder 1 tbsp. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method : For Cover : Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Mix flour and ghee well. Add enough water to make soft pliable dough. Keep aside. For Filling : Roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness. Make small (4 ") rounds, not too thin not too thick. Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together. Make all in the same way. Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both sides. Drai...
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Mitha Khaja Recipe

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How to Make Mitha Khaja Recipe ( मीठा खाजा रेसिपी ) Ingredients for Mitha Khaja Recipe 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. cardamom powder 1 tbsp. ghee ghee to deep fry Method : Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable. Break into approx. 20 parts. Knead each with palm and roll into 4" rounds. Make many tiny slits with knife or fork on each on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while. The khajas will become crisper and harder as they cool. Store in airtight container after cooling completely. Making time : 45 minutes Makes : 20-25 pieces
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Dal vada Recipe

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How to Make Dal vada Recipe (दाल वडा रेसिपी)  Ingredients for Dal vada Recipe   1 cup Chilkewali moong dal (Moong dal with skin) Water to soak the dal 2-3 Green chilies ½ inch Ginger 2 tablespoons Cilantro or coriander leaves 2 tablespoons Water for grinding Salt to taste ¼ teaspoon Hing (Asafoetida) Oil for deep frying Onion thinly sliced (to serve on side) Green chilies slit and deep fried (to serve on side) Method : Measure and take moong dal with skin (chilka moong dal). Take into the colander or strainer and wash under running cold water till water runs clear. Rinse them in a bowl 3-4 times or till the water is not cloudy anymore. Soak in enough water for 4-5 hours. Water should be 2-3 inches above the dal. After the soaking time, rub the dal between your fingers, so most of the skin will come off. Keep rubbing and massaging till 70% of the skin is came off the dal. Now drain the water and skin will float on top, remove that...
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