Let it cool down completely.Add ¼ cup water and grind to a smooth paste.Now, don your aprons and try out these amazing recipes shared by some of the most popular food bloggers. Dip the puris in warm sugar syrup and arrange on a plate side by side. Make a well in the centre and drop in the ground almond paste.Clean pirandai and remove the veins and chop into pieces. Transfer to a metallic sieve and squeeze the juice.Heat another 3 tsp of ghee and fry the crumbled dal for a few minutes. Remove it and set aside.One of the most beautiful festivals, Deepavali is also a time to indulge in a variety of sweets from the mithai shops that are located in every nook and corner of your street. Rather than indulging in bakery-made sweets, try and make these sweets and savouries at home. Dry roast rice flour for 1 or 2 minutes on low flame. Slip the thattais gently into the hot oil and deep fry till golden brown.Dry roast both the dals separately till you get a nice aroma.Badam PuriIngredients:All purpose flour (maida) — 1 cupAlmonds — 1/2 tbspGhee — 1/2 tspSaffron — 1 pinchKesar food colour — 1 pinchSalt —1 pinchOil — for deep fryingBadam PuriFor sugar syrup:Sugar — 1 cupWater — ½ cupCardamom powder — ½ tspTo make paste:Rice flour — 2 tbspGhee — 2 tbspMethod:Soak almonds in hot water for 10 mins. Keep aside.Heat oil in a pan and deep fry this badam puri till it turns golden in colour and crisp.Then pour the mixture into the greased tray and allow it to set. Add the pirandai juice and knead to smooth dough.Then steam the ground dal in idli plate for 10-15 minutes.To make the sugar syrup, heat water in a sauce pan.Boil till the sugar syrup reaches one string consistency, add cardamom powder and keep it aside. Using a sharp knife, cut across the cylinder into ¼ inch thin, round pieces. Set aside.Garnish with fried coconut, cashew nuts and mix well. Garnish with chopped nuts or powdered sugar sprinkled on top.Remove on a kitchen paper and let it cool completely. It is ready to be served.
Gently flip them and fry till the sizzling stops over medium low flame.Using a fork prick the thattais at 2 or 3 places on the surface.Once it starts to thicken, add chopped cashew nuts and cook on low heat stirring continuously until it leaves the sides of the pan.OkkaraiIngredients:Bengal gram dal/chana dal —1/2 cuplMoong dal (split yellow variety) — 1/2 cupJaggery — 1 cupGhee — 1/3 + 1 1/2 tbspCoconut — 1/3 cup gratedCashew nuts —10-12Cardamom powder — 1/4 tspMethod:Melt jaggery in ¼ cup of water and filter it to remove any impurities.Transfer it to a mixing bowl.Heat 2 tsp of ghee and fry cashew nuts until it turns golden brown. You can also pour the mixture into muffin cups to set.Add 2 tbsp water to the mixie jar, rinse well and add the water https://www.hzhrnonwoven.com/product/nonwoven-fabric-for-beauty-personal-care/nonwoven-wax-strips/ to the bowl. Use all purpose flour for dusting.Drain the water completely and grind it coarsely without adding water. Heat a deep pan with oil for deep frying. Knead into a soft dough adding more water if necessary. Mix well with your finger tips. In the same pan dry roast urad dal over low flame till golden brown in colour until you get the aroma.Once again roll each round piece into thin discs.Add water and mix well without lumps.Once set, cut it into squares and serve.. Soak both the dals together in hot water for an hour. Add rice flour to the ghee and rub both together for 5 to 7 mins till it becomes shiny and smooth.Pirandai ThattaiIngredients:Processed rice flour — 1 cupUrad dal — 3 tspPottukadalai (roasted gram dal) — 1 tspChanna dal — 2 tsp (optional)Hot oil — 2 tspPirandai — ¼ cupGreen chillies — 4 Salt — to tasteOil — for deep fryingMethod:Soak channa dal in water for half an hour. When it comes to a boil, add sugar and mix well.
In a non-stick pan, mix together custard powder and sugar. Remove the skin and grind it into a smooth paste using 3 tsp water.In the same pan, fry the grated coconut until it turns golden brown. Take pirandai and green chillies in a mixie jar and grind coarsely.In another pan, heat jaggery water, when it starts boiling, add cardamom powder, crumbled dal mixture, remaining ghee and cook on medium flame till it leaves the sides of the pan.To the mixing bowl containing the flours, add salt and mix well.Place one chapati on a plate.Divide the dough into equal lemon-sized balls. In a mixie jar, take the roasted urad dal and pottukadalai (roasted gram dal) and grind to a fine powder.Sieve well and add the flour to the mixing bowl. Once it cools completely, crumble it disposable nonwovens wax roll nicely with your hands or you can pulse in the mixer a couple of times to get even crumbs. Repeat till 5 such layers are stacked.Add drained, soaked channa dal and mix well to distribute evenly. Sieve all purpose flour without any lumps in a mixing bowl. Roll each ball into thin chapatis of 8 inch discs. Add 2 tsp hot oil from the pan.Pinch lemon size balls and place it on a greased plastic sheet and pat into 3 to 4 inch thin discs. Then switch on the heat and cook on low heat stirring continuously. After few minutes, add ghee. Roll it like a mat from one end to the other tightly resembling a cylinder.In a flat plate, put ghee and rub with finger tips till it is smooth.Place another chapati on top and smear the paste all over. Drop ½ to ¾ tsp of rice-ghee paste and smear all over the surface.Vanilla Custard Powder HalwaIngredients:Flavoured custard powder — 1/2 cupSugar — 1 1/2 cupWater — 2 cupsGhee — 2 tbspCashew nuts — 12 -15Method:Grease a baking tin or muffin cups with ghee and keep it ready.Add salt, saffron, kesar food colour and mix well
Gently flip them and fry till the sizzling stops over medium low flame.Using a fork prick the thattais at 2 or 3 places on the surface.Once it starts to thicken, add chopped cashew nuts and cook on low heat stirring continuously until it leaves the sides of the pan.OkkaraiIngredients:Bengal gram dal/chana dal —1/2 cuplMoong dal (split yellow variety) — 1/2 cupJaggery — 1 cupGhee — 1/3 + 1 1/2 tbspCoconut — 1/3 cup gratedCashew nuts —10-12Cardamom powder — 1/4 tspMethod:Melt jaggery in ¼ cup of water and filter it to remove any impurities.Transfer it to a mixing bowl.Heat 2 tsp of ghee and fry cashew nuts until it turns golden brown. You can also pour the mixture into muffin cups to set.Add 2 tbsp water to the mixie jar, rinse well and add the water https://www.hzhrnonwoven.com/product/nonwoven-fabric-for-beauty-personal-care/nonwoven-wax-strips/ to the bowl. Use all purpose flour for dusting.Drain the water completely and grind it coarsely without adding water. Heat a deep pan with oil for deep frying. Knead into a soft dough adding more water if necessary. Mix well with your finger tips. In the same pan dry roast urad dal over low flame till golden brown in colour until you get the aroma.Once again roll each round piece into thin discs.Add water and mix well without lumps.Once set, cut it into squares and serve.. Soak both the dals together in hot water for an hour. Add rice flour to the ghee and rub both together for 5 to 7 mins till it becomes shiny and smooth.Pirandai ThattaiIngredients:Processed rice flour — 1 cupUrad dal — 3 tspPottukadalai (roasted gram dal) — 1 tspChanna dal — 2 tsp (optional)Hot oil — 2 tspPirandai — ¼ cupGreen chillies — 4 Salt — to tasteOil — for deep fryingMethod:Soak channa dal in water for half an hour. When it comes to a boil, add sugar and mix well.
In a non-stick pan, mix together custard powder and sugar. Remove the skin and grind it into a smooth paste using 3 tsp water.In the same pan, fry the grated coconut until it turns golden brown. Take pirandai and green chillies in a mixie jar and grind coarsely.In another pan, heat jaggery water, when it starts boiling, add cardamom powder, crumbled dal mixture, remaining ghee and cook on medium flame till it leaves the sides of the pan.To the mixing bowl containing the flours, add salt and mix well.Place one chapati on a plate.Divide the dough into equal lemon-sized balls. In a mixie jar, take the roasted urad dal and pottukadalai (roasted gram dal) and grind to a fine powder.Sieve well and add the flour to the mixing bowl. Once it cools completely, crumble it disposable nonwovens wax roll nicely with your hands or you can pulse in the mixer a couple of times to get even crumbs. Repeat till 5 such layers are stacked.Add drained, soaked channa dal and mix well to distribute evenly. Sieve all purpose flour without any lumps in a mixing bowl. Roll each ball into thin chapatis of 8 inch discs. Add 2 tsp hot oil from the pan.Pinch lemon size balls and place it on a greased plastic sheet and pat into 3 to 4 inch thin discs. Then switch on the heat and cook on low heat stirring continuously. After few minutes, add ghee. Roll it like a mat from one end to the other tightly resembling a cylinder.In a flat plate, put ghee and rub with finger tips till it is smooth.Place another chapati on top and smear the paste all over. Drop ½ to ¾ tsp of rice-ghee paste and smear all over the surface.Vanilla Custard Powder HalwaIngredients:Flavoured custard powder — 1/2 cupSugar — 1 1/2 cupWater — 2 cupsGhee — 2 tbspCashew nuts — 12 -15Method:Grease a baking tin or muffin cups with ghee and keep it ready.Add salt, saffron, kesar food colour and mix well
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