Traditional Maharashtrian sweets to try this Diwali..

globalmovie     17 Oct,2017         No Comment

Traditional Maharashtrian sweets to try this Diwali

Sathyecha karanji
Baked sweet puffs
150 g all-purpose flour (maida)
30 g sooji/rawa (semolina)
60 g sugar
1/2 coconut, grated
50 g dry fruits
1 g cardamom powder
60 g ghee
a pinch of edible food colours (orange, yellow)

Grate the coconut and sauté in 40 grams of ghee along with the dry fruits, sooji, sugar and cardamom powder, until light golden in colour. Set aside.
Mix the all-purpose flour with 10 grams of hot ghee, and knead into a soft dough. Add food colour and knead further until well mixed. Leave to rest for 20-25 minutes.
Roll out dough into small puris and stuff them with the coconut mixture. Fold into half-moon shapes and neatly seal the edges.
Brush the karanjis with ghee and bake in a pre-heated oven at 170°C for 15-20 minutes, until golden.

Sweet rice-flour puris
125 g rice flour
60 g jaggery
1 large ripe banana
20 g poppy seeds
ghee, for deep frying
Mix the rice flour, jaggery and ripe banana well by pounding together with your hands.
Store the batter in an air-tight container for 5 to 7 days, until it rises and doubles in size.
Shape the batter into flat palm-size puris, and coat with poppy seeds.
Heat ghee in a kadai and deep fry the anarse until golden brown.

Besan and sooji ladoos
Gram flour and semolina balls
125 g besan (gram flour)
60 g sooji/rawa (semolina)
120 g sugar, powdered
60 g dry fruit
80 g ghee
a pinch of nutmeg powder
raisins and powdered nuts, for garnishing
Heat ghee in a nonstick pan and roast the sooji and besan until the raw smell disappears.
Add powdered sugar, dry fruit and nutmeg powder. Allow to slightly cool.
While the mixture is lukewarm, apply some ghee to your palms and shape into small lime-size ladoos.
Garnish with raisins and/or powdered nuts (almonds, cashew nuts, pistachios).

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