Sunday, 11 November 2012

MohanThaal - Chick Pea flour fudge ! Diwali Special

Made n Enjoyed
Hello readers,

The sweet smell of flowers
The array of colours
Diwali is here
Firecrackers are heard
Candles are lit
Children play
Presents are given
We pray to the Gods
Diwali is here.

Diwali wishes from JCO to all our readers, fellow bloggers, friends and family...
May millions of lamps illuminate ur life
with endless joy,prosperity,health & wealth forever
Wishing u and your family a very

Mohanthal, treat for your eyes and palate. This sinful, and scrumptious chick pea flour delight fudge, must for Diwali celebrations !! I used to devour this sweet, made by my mum every Diwali in India.

You will need:- Sugar Syrup

1 1/2 cup granulated sugar - can add few spoons if you like it sweeter
1 cup water

You will need:
2.5 cups coarse chickpea flour
1 cup ghee
1/4 cup  warmed milk (any)
200g mawa or khoya
1/2 tsp cardamom powder
8-10 threads saffron
Almond and pistachio to garnish


To the warm milk add 1/4 cup of ghee, remaining ghee used later.
Add milk and ghee mixture to chickpea flour and mix. Leave covered for half an hour.
In a pan, mix sugar and water and add saffron and leave aside. Do not heat yet.
Rub chickpea flour mixture with your fingertips to make crumbly.
Sieve chickpea flour mixture in special mohantaal sieve.
In a heavy bottomed pan, heat remaining ghee and roast chickpea flour for at least 35-40 mins on a very low heat until a roasting aroma is reached and the flour should be a light brown colour.  DO NOT BE HASTY during this step.
After roasting, add grated mawa to mixture and roast for a further 7-8 mins.
Turn off the heat and leave the mixture aside.
Start making the sugar syrup on medium heat.
Heat syrup until sticky between your fingers (looks like threads of sugar)
Add cardamom powder to flour mixture and then sugar syrup. Mix very well.
Pour mohantaal mixture in greased tray and garnish with almonds and pistachio.
Allow to set for around 6-7 hours.
Cut Mohanthaal in desired shape.
Enjoy with your friends and family on this diwali.

Linking this to
Celebrate - Navratri/Diwali guest host by Nayna , event by JCO ( me ).
Know your floures - Chick pea flour guest host by Anshie Dhar event by JCO ( me ).
Know your natural sweetness - white sugar guest host by Sharanya, event by JCO ( me ).
and my own event Grand Festive Feasts .

Meethi Sevaiyan - Sweet Veraicelli

Made n Enjoyed
Hello readers,

JCO wishing that Ma Laxmi showers all the happiness on their all readers and fellow bloggers on this auspicious Dhanteras !

Scrumptious, delicious and yummy sweet saviyan for dhanteras puja..

You will need:-
  • 100 g vermicelli
  • 80 g sugar
  • 200 boiling ml water
  • 1/2 tsp cardamom powder
  • 2-3 tbsp ghee
  • pinch of orange colour ( optional )
  • 2 tbsp dry fruit like cashew and pistachio nuts roasted
Heat ghee in a heavy bottom pan, add vermicelli in the heated ghee and fry continuously until light brown.
Add the boiling water and let vermicelli cook.
When water absorbs, add sugar and let it cook until sugar is mixed very well .
Turn of the heat, add colour mix well and garnish vermicelli with roasted nuts.
Enjoy !

Wednesday, 7 November 2012

(Farsi )RAVA - MENDA PURI ~ Salty and Crispy deep fried biscuits

Made n Enjoyed
Hello readers,

Farsi Puri is a Gujarati style MATHRI...crispy, crumbly and scrumptious, deep fried Indian bread is a any time snack.It gets its name “Farsi” from a Gujarati word meaning crispy. Extremly popular in Gujarat at breakfast and diwali time and perfect with masala tea and sambharo ( cabbage stir fry ). Great for when travelling too.

You will need:-
  • 1 cup plain flour ( maida )
  • 1/2 cup semolina ( sooji
  • salt to taste
  • 2 tbsp crushed black pepper
  • 2 tbsp crushed cumin seeds
  • 3-4 tbsp melted ghee
  • kasoori methi ( dry fenugreek leaves ) optional
  • oil to deep fry

Place all the ingredients in a big bowl except oil.
Mix everything and add water as required and kneed a stiff dough. Dough should be harder than normal puri dough.
Cover the dough with clean kitchen towel and leave it aside for 20-25 minutes.
Once again kneed the dough and divide equally the dough into small balls.
Roll it out on clean smooth surface into small circles 4-5 mm thick.
Pick the puris with fork.
Heat oil in a heavy bottom kadai.
Fry the puris on medium to low heat until light brown both side .
As they cool they'll go more crispier.
Let completely cool and store them in airtight container and consume within 10-15 days - as if they'd be around that long!.

Linking this to my own event Grand Festive Feasts and celebrate - Navratri/Diwali guest host by event announcement by JCO.


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