rediff.com: Diwali sweets: Rajasthan

Rajasthan

Kaju Katri

Ingredients
300 gm (11/4 cups) cashew nuts
125 gm (1/2 cup) sugar
3/4 cup water
1/2 tsp green cardamom or elaichi powder
Decoration (optional)
Cashewnuts split in half
Kesar
Silver leaf or vark
Method
Soak cashew nuts in water for 1 hour. Discard water and grind to make a paste of cashew. Keep aside. Mix sugar and water and place on medium heat. When it starts to boiling add the cashew paste, elaichi powder and mix the content till it becomes one thick ball/paste(around 2 mins). Line a large plate with butter paper or oil/ghee. Pour the hot mixture in the plate and press it to evenly to spread it on the plate. Allow it time to set and when it cools cut them into square/diamond shapes. You can decorate with cashew nuts, kesar or silver leaf (vark).

Gujhiya or Mava Karanji

Ingredients
2 cup white flour or maida
2 tbsp ghee for deep frying

Filling
1 1/2 cup khoya
1/4 cup coconut, ground
2 tbsp poppy seeds or khus khus, roasted
2 tsp almonds or badam, chopped fine
2 tsp pistachio, chopped fine
2 tsp cashew or kaju, chopped fine
20 raisins
1 tsp green cardamom or elaichi powder
3/4 cup powdered sugar
2 gm (1/2 tsp) nutmeg or jaayfal powder
Method
Mash the khoya and fry it in a kadhai/deep pan till light brown in colour.
Roast the coconut separately till light pink in a kadhai. Allow it to cool. Mix in the nuts and other filling ingredients.
Mix the maida with1 tsp ghee and kneading a dough adding water as required. Roll the dough into small chapattis or circles of approximately 4 inch diametre.
Place a small portion of the mix in one half of the chapatti and fold together so you get a D-shape and seal with a dab of water carefully and tight. The filling must not spill out into the sealed border or the Gujhiya will open out while frying.
You may add a little border using a fork. Make all the Gujiyas. Deep fry the Gujiya in a kadhai in ghee till light brown.

Balushahi

Ingredients
250 gm (1 cup) white flour or maida
2 gm (1/2 tsp) baking soda
100 gm (1/2 cup) yogurt or curd
500 gm ghee for deep frying and adding to the mixture

Ingredients for sugar syrup
1 1/2 cups sugar
5 gm (1 tsp) green cardamom or elaichi powder
Method
Make a sugar syrup with the sugar, water and elaichi powder by heating it in a pan/ pot at medium heat. When the syrup starts boiling allow it to boil for a few minutes more till you have a thick syrup. Mix the maida, baking soda, 2 tbsp of ghee and yogurt to make a soft dough. Wrap the dough in a damp cloth and set aside for 10 minutes or so. Now make small balls, lightly press flat but not too flat; should have vada thickness. Deep fry in a kadhai on slow heat till light brown. Dip the balushahis in sugar syrup. Keep dipped in the syrup for 30 minutes and then drain and serve.

Mathadi

Ingredients
2 cups white flour or maida
2 tsp pepper, ground coarsely
Salt
2 tbsp ghee
Ghee for deep frying

Method
Mix the ingredients to make a firm dough. Roll into small chapattis. Fold twice to form the shape of a triangle. Deep fry the triangles in ghee till light brown.

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