Thank U Purva for hosting this colorful event. Looking forward for colorful round-up.
- 1 tin Evaporated Milk
- 1/4 cup Sooji (Semolina )
- 1/2 cup Sugar
- 1/4 cup Coconut, grated
- 2 tbsp Almonds, chopped
- 2 tbsp Cashew Nuts, chopped
- 2 tbsp Raisins
- ¼ tsp Green Cardamom Powder
- Roast sooji on medium flame till it changes color.
- Mix in all the other ingredients for the filling.
- Cook on medium / slow flame, stirring occasionally, till the mixture is dry.
- 1 cup Maida (All-Purpose Flour)
- 4 tbsp Oil
- Oil for frying
- Rub oil into maida. Add water and make into stiff dough.
- Knead the dough till pliable. Keep aside covered for 10-15 minutes.
- Knead dough once again. Divide the dough in to small balls.
- Roll each ball into a flat round like a thin puri.
- Place one tbsp of the filling. Fold over and shape into gujiya sealing the edges with little water.
- Deep fry in hot oil till golden brown.
TIP-To seal, you can use gujiya mould or press with ends of a fork or simply twist with hand.
- 2 cups Thin Poha
- Roasted – Peanuts, Almonds, Cashew nuts, Coconut slices, Pinenuts
- Raisins (all nuts- to taste)
- 1/2 tsp Mustard seeds
- Few Curry Leaves
- 1/2 tsp Haldi (Turmeric Powder)
- 1 1/2 tsp Sugar
- Amchoor Pd/salt/Kala Namak (to taste)
- 2 tbsp Oil
- Oil to fry
- Red chili/green chilies – to taste
- Fry poha in a hot oil (It will puff as soon as you put it in a oil). Be careful as it splutter lot of oil.
- Keep it aside to cool down.
- Heat oil in a pan, add mustard seeds. when it start to crackle add curry leaves, turmeric pd, chilies.
- Add all the nuts, sugar, salt, amchoor pd and kalanamak.
- Add fried poha and mix it well.
- When poha is all even colored taste it and add what ever is needed.
- Crispy Crunchy snack is ready.
My Holi 2009