Gond Panjiri
Gond ki panjiri is a popular Indian sweet which people eat during winters. It is given to lactating women. Gond panjiri is believed to improve lactation. Gond which is tree sap is available in Indian stores in packets.
Recipe of gond panjiri
2 cups atta (whole wheat flour)
¼ cup gond (tree sap)
1 1/2 cup ghee (clarified butter)
2 cups powdered sugar
2 tbsp magaz seeds (melon seeds)
1/4 tsp saunth (dried ginger powder)
1/2 tsp cardamom (elaichi) powder
2 tbsp raisins
2 tbsp almonds- chopped
1/2 cup grated dry coconut
1. Heat ghee in a kadhai/ wok. Fry gond. Grind it in a grinder. Fry one by one, magaz and almonds. Drain and set aside.
2. Add atta to the ghee and turn the heat to medium. Roast flour till golden brown stirring constantly. Take atta out of the kadhai.
3. Mix all the ingredients together. Your panjiri is ready to be eaten. Store rest in an airtight container.
atta ladoo
I have always been a big fan of ladoos especially besan ladoo but ever since I started making atta ladoo, my liking has shifted towards it. This is an easy recipe and result will have you drooling and asking for more.
Recipe of atta ladoo
1 cup atta (whole wheat flour)
3/4 cup powdered sugar
1/2 cup ghee (clarified butter)
2 tbsp chopped nuts like almonds and raisins
1 tsp cardamom (elaichi) powder
1. Put a kadhai (heavy bottomed vessel) on heat and add ghee. When ghee melts, add atta. Turn the heat to medium.
2. Roast the atta stirring constantly till a nice aroma comes out of atta and it gives a roasted appearance. Turn off the heat and take atta out of kadhai.
3. Add chopped nuts, cardamom powder and sugar. Mix well using a big spoon.
4. Let it cool down and when it’s comfortably warm to touch, make ping pong sized balls out of the atta mixture, using your hands. When they cool down completely, store these atta laddus in an airtight container.
Churma
Churma is a very popular sweet from Rajasthan. Churma or churma ladoos are made in most households in Rajasthan on big and small occasions. As you start eating this sweet, it grows on you. Churma satisfies your sweet tooth completely and makes you feel connected to your rich heritage.
Recipe of churma
1 cup atta (whole wheat flour)
3 tbsp sooji (semolina/ rawa)
6-7 tbsp powdered sugar (vary according to taste)
4 tbsp ghee (clarified butter)
1/2 tsp elaichi (green cardamom) powder
Mixed chopped nuts like almonds, raisins
Ghee for frying
1. Mix atta, sooji and ghee. Adding warm water, knead it into stiff dough.
2. Take small balls (pedas, muthias) from the dough and deep fry in ghee. Heat should be medium for frying. Fry till brown. Shape of the balls is not important. When fried, drain by a slotted spoon.
3. When the fried balls have cooled down, grind them in a mixer to a coarse powder.
4. Mix powdered sugar, chopped almond, raisins (kishmish) and elaichi powder. Store this churma in an airtight container. It stays fresh for a few days.
Meetha pooda
Meetha pooda or sweet pancake is made in many parts of India including Punjab and Rajasthan. In Punjab, it is served as breakfast. You can also make it as an anytime sweet.
Recipe of meetha pooda (chilla)
1 cup whole wheat flour (atta)
1/2 cup sugar
1/2 tsp saunf (fennel) powder
2-3 green cardamom (hari elaichi) - crushed
Ghee (clarified butter) or oil to shallow fry
1. In a bowl, mix all the ingredients except oil or ghee. Add water slowly mixing with other hand. Add enough water to make lump free batter of consistency thicker than that of pakoda (fritters). Beat well.
2. Heat a non- stick tava (griddle). Grease it and turn the heat to low. Pour a ladlefull or 2 tablespoon batter in the center of the tava.
3. Spread it gently in the outward circular motion like you would do for a chilla or an omellete. Spread it with the back of a ladle (karchhi). Turn the heat to medium.
4. After 2 minutes, drizzle some oil or ghee on the pooda. Remove it with the help of a wide, thin spatula and turn over.
5. Cook the other side also for 2 minutes and remove from the tava. Your meetha pooda is ready. Similarly make other poodas from rest of the batter.
Always spread the pooda on low heat and cook it on medium heat.
If the first pooda sticks to the tava, don’t get disheartened. It usually happens with the first puda. As the tava get seasoned, rest of the meetha puda will turn out fine.
Kassar
Kassar is an after prayer offering to devotees in mainly Northern parts of India. This is a sweet offering given in both Hindu temples and homes. Kassar is dry with various fruits added to it and is usually offered with charnamrit. It is mainly made on Purnima (full moon day).
Recipe of kassar
2 cups atta (whole wheat flour)
4 tblsp ghee (clarified butter)
3/4 cup boora (castor sugar)
2-3 green cardamoms- powdered
1 tblsp desiccated coconut
1 tsp tulsi (basil) leaves
Mixed chopped fruits like apple, banana, orange segments
1. Heat ghee in a wok or a kadhai. Add wheat flour and turn the heat to medium- low. Roast it till it becomes golden brown and a distinct aroma start coming out of it much similar to baking. Turn off the heat.
2. Mix cardamom powder and allow the flour to cool. Add boora, coconut, tulsi leaves and fruits. Mix well and offer as a prasad along with charnamrit.
