Diljani

Diljani step by step instructions:

“Diljani” belongs to Udaipur, Rajasthan. And me being a Udaipurite this sweet is very close to my heart. Diljani is made from very small boondis. A special perforated spoon comes for it. Just ask for diljani spoon and you will get it by that name itself. I too got it recently and just did not waste a single minute in making diljani after receiving the spoon.

The difference between normal boondi and diljani is the size of boondis and a very special ingredient which is added to diljani; “Orange Juice”. It makes the boondis even more juicy and tasty.

Traditionally, very small “gulab jamun” (around 1 cm diameter) are also put into diljani. I skipped adding those :-( my bad.

Let us start cooking!!!

Ingredients:

For boondi
Gram flour (besan): 1 cup
Rice flour: 1 tbsp
Water: ¾ cup (lukewarm)
Saffron strands: 5-6 (finely crushed)
Ghee for frying the boondi

For sugar syrup
Sugar: 1 cup
Water: ¾ cup
Saffron strands: 7-8 (finely crushed)
Cardamom pods: 4-5 (skin removed and finely crushed)

Fresh Orange juice: ¼ cup
Almond and cashew slivers: 2 tbsp
Watermelon seeds: 1 tbsp

Method:
For sugar syrup:
1. In a pan mix sugar and water. Heat it. Stir continuously and let it boil.

2. Make one thread consistency syrup. Take a drop of syrup between your thumb and index finger and check for the consistency. It should not be more than or less than one thread.
3. Add cardamom powder and saffron. Mix well.

4. Keep aside.

For boondi:
1. In a bowl mix together gram flour, rice flour and water. Mix well and keep aside for half an hour or stir continuously for 6-7 minutes. Make sure no lumps remain.

2. The consistency of the batter with this water quantity will be perfect.
3. Heat ghee in a kadai. The ghee should be moderately hot.
4. Take the perforated spoon and keep it 6-7 inches above the ghee kadai.

5. Pour a spoonful of gram flour batter. Gently tap the perforated spoon so that small boondis drop into the ghee.

6. As soon as the boondis are done put them in the sugar syrup.

7. Similarly make boondi from the remaining batter also and put them into the syrup.

8. Mix the boondis well into the syrup. Now add orange juice, almond and cashew nuts slivers, and watermelon seeds. Mix well.

9. Keep aside for half an hour so that the syrup is absorbed by the boondis.
10. Serve warm.
11. The most juicy, delicious, and mouth-watering diljani is ready.

Tips:
1. While making the batter, always remember to put a little water at a time. This technique will make the batter lump free.
2. Stir the batter vigorously as it helps in making crisp boondis.
3. The temperature of the ghee should be medium; neither too hot not too cold.
4. If the besan batter is too tight then boondis will develop a tail-like structure.
5. Do not keep the perforated spoon very high or very low. You won't get good boondis.
6. After making one batch of boondis always wash the perforated spoon. I learned this technique from a halwai in one marriage. He told that washing the spoon after every batch; the boondis will always be circular in shape and will never collect together like fritters.

I hope this “Diljani” has won your heart. Do try and share your feedback.

See you soon with a new recipe till then Happy Cooking!!!

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Kaju Katli

Kaju Katli step by step instructions:

“Happy Dussehra ”

“Kaju Katli” needs no introduction. It is, I think, the most liked sweet. It is very simple and fast to make. Just a little bit of practice and you will end up with the tastiest kaju katlis.

With the "dough technique" you can make other sweets also like kaju roll, etc.

Let us start cooking!!!

Ingredients:
Cashew Nuts (Kaju): 1 cup
Sugar: ½ cup
Water: ½ cup less 1 tbsp
Cardamom: 6 (skin removed and finely crushed)
Saffron strands: 5-6 (finely crushed)
Ghee for greasing

Method:
1. If the cashew nuts are kept in the fridge then they should be brought at room temperature.

2. Grind the cashew nuts into a fine powder.
3. In a non-stick pan take sugar and water. Boil it and let the sugar syrup thicken up a bit. Make sure the syrup should be thick but should not have reached one thread consistency.

4. Add the cashew nuts powder, cardamom powder, and saffron to the syrup.

5. Stir continuously and after 5-6 minutes switch off the flame.

6. The mixture at this stage will be a bit viscous and not pliable with hands. So we have to knead this mixture until it turns into soft dough.

7. Kneading can be done in two ways:
     a. Pour the mixture on a greased plate. Wear hand gloves and knead continuously until a ball of              cashew paste is formed. (preferable method)
     b. Grease two large polythene sheets and keep the mixture in the center of one sheet. Now with the          other sheet rub the mixture until it turns into soft dough.

8. When the ball is formed put it on another greased plate and roll it uniformly (approx. ½ cm thick) with the help of rolling pin.

9. Cut into diamond shapes and let cool.

10. Carefully take out from the plate and serve.
11. Yummy “Kaju Katli” is ready.

Tips:
1. Do not over grind the cashews otherwise the oil will come out and the katli will not taste good.
2. Occasionally scrape down the sides of the grinder while grinding the cashews. It will help in even grinding.
3. The sugar syrup should not be too thick otherwise, the katli will be very chewy and not soft.
4. If the mixture has turned too tight then add milk and mix.

See you soon with a new recipe till then Happy Cooking!!!

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Barley and Wheat Lapsi

Lapsi step by step instructions:

Lapsi is prepared with half broken wheat and jaggery. It is an ideal and very healthy breakfast for cold winters; and definitely, can be enjoyed during any time of the day of the year.

Today I prepared lapsi with Barley and Wheat. The taste was equally good.

Let us start cooking!!!

Ingredients:
Half broken wheat (Gehun daliya): a little less than ½ cup
Half broken barley (Jau daliya): a little less than ½ cup
Water: 4 cups
Jaggery: 200 gms
Ghee: 1 tbsp
Almond slivers for garnishing

Method:

1. In a heavy bottomed pan heat ghee.
2. Roast daliya until it changes its colour stirring continuously.

3. Now add 2.5 cups of water and cook for 7-8 minutes.

4. Meanwhile take jaggery in another pan and add 1.5 cups of water. Cook until a boil comes and the jaggery is completely dissolved.

5. Sieve the jaggery water and add this water to the daliya.

6. Cook on a low flame for about 25-30 minutes stirring occasionally.

7. The daliya will be in a semi-liquid state.
8. Garnish with almond slivers and serve hot.
9. A very healthy lapsi is ready.

Tips:
1. The quantity of water can be adjusted as per how liquid you want your lapsi to be.
2. Take care that the daliya doesn’t stick to the pan’s bottom.
3. If the jaggery is too hard then you should crush it a little before adding water to it.
4. Always sieve the jaggery water as there might be some impurities in the jaggery which you won't like in your lapsi.

See you soon with a new recipe till then Happy Cooking!!!

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Sabudana Khichdi

Sabudana Khichdi step by step instructions:

Sabudana khichdi is loved by all and requires no specific day to be eaten. Whether it be your fast or not just make this khichdi and relish it with a cup of hot tea.

I will show you below the trick to get a good sabudana khichdi.

Let us start cooking!!!

Ingredients:
Sabudana (sago): 1 cup
Oil: 1 ½ tbsp.
Asafetida: 1 pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Curry leaves: 5-6
Green chili: 1 (finely chopped)
Peanuts: 3 tbsp
Onion: 1 (finely chopped - optional)
Potato: 1 (finely chopped - optional)
Turmeric powder: ¼ tsp
Sugar: 1 tbsp
Lemon juice: 1 tbsp
Coriander leaves: 2 tbsp (finely chopped)
Salt as per taste

Method:
1. Wash and drain the sabudana pearls well. It is important to get rid of starch from the seeds while washing.
2. Soak them in water for 4-5 hours. Keep the utensil covered.
3. After the soaking time if you find some water then strain the water and let the seeds rest in the sieve.
4. Semi-crush the groundnut and remove the skin.

5. Heat oil in a non-stick pan. Add asafetida and mustard seeds. Let the seeds crackle.
6. Add cumin seeds and fry for a few seconds.
7. Add green chili and curry leaves. Add crushed peanuts and roast for about a minute.
8. Add onions and fry until translucent. Add the potatoes, turmeric powder, and salt.

9. Cook it covered for about 2 minutes or until the potatoes are 80% done.

10. Add the sago seeds and mix well. Cook it covered for 5-7 minutes.

11. Now add sugar and lemon juice. Mix well and cook for other 2-3 minutes or until you find the seeds to be translucent.

12. Garnish with coriander leaves and serve hot with tea or a cup of curd.

13. Delicious sabudana khichdi is ready.

Tips:
1. The main reason behind the seeds being sticky is the presence of water in the seeds. So you should always try to remove excess water from the seeds.
2. The peanuts can be roasted beforehand only and then crushed.
3. I like big pieces of groundnut in the khichdi, you can even finely crush it.

See you soon with a new recipe till then Happy Cooking!!!

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