Diwali Special Faral Recipe

1)Shakkarpara Shankarpali Recipe

Ingredients

For 250g Shankarpare:

Oil for deep frying

Gram flour according to requirement

1 small bowl ghee

1 small bowl water

1 small bowl sugar

salt to taste

2)Rava Karanji/Gujiya Recipe

Ingredients:-

1 cup all purpose flour

2 tablespoons ghee

salt according to taste

For the filling:

1cup fine grained semolina,

2 cups grated coconut,

1/2 cup powdered sugar,

dry fruits ( chopped almonds, pistas, raisins),

1/2 tsp cardamom (elaichi) powder

milk for sticking

Mixture of cornflour and ghee to put on the covering before adding the filling

3)Rice Flour Chakli(चकली) Recipe

Ingredients:

Rice Flour

All Purpose Flour

Crushed Green Chillies

Curd

Sesame Seeds

Asafoetida

Cumin Powder

Salt

Ghee

Water

Oil for frying

Butter Paper

Method:

- Take some rice flour in a bowl.

- Add some maida, green chillies, curd, sesame seeds, asafoetida, cumin powder, salt and some ghee to it.

- Add some water and make a soft dough out of this mixture.

- Use a flat surface to knead the dough together.

- Keep the dough aside for a while.

- Apply some water on your hands and place a portion of the dough in the chakli maker.

- Move the chakli maker in a circular motion and make the chaklis on a butter paper.

- Heat some oil in a pan.

- Lift the chaklis gently and slip them into the oil one at a time.

- Let it cook until golden brown.

4)Rava ladoo/Sooji Ladoo

Ingredients:-

For 5-6 semolina ladoos:

1 cup grated coconut

1 cup sugar

1 tablespoon ghee

1 cup semolina

Cardamom powder according to taste

Raisins according to requirement

Almonds and pistas finely chopped

1/2 a small bowl of milk

5)Mathri (Crackers) Recipe

Ingredients:-

1 cup of maida (refined flour)

Hing (asafoetida) dissolved in water

Salt to taste

½ teaspoon of sesame seeds

½ teaspoon of cumin seeds

1 teaspoon of red chilli powder

A little flour

1 tablespoon of ghee

1/3 teaspoon of baking soda

Oil

Water

6)Meetha Poha Recipe

Ingredients:-

3/4 cup sweet Poha

1/2 cup Jaggery

2 to 3 crushed Cardamom

2 tbsp chopped or grated Coconut

2 tbsp Dried Fruits

Water

1 tbsp Ghee

Method:

- Wash poha three to four times and then drain off excess water. Place in a bowl.

- Combine jaggery and 2 tbsp water and melt on a medium flame. Once melted, remove off flame and keep aside to cool. You may add crushed cardamom to jaggery water now or mix with poha later.

- Once jaggery water cools, add to poha and mix gently.

- Roast dried fruits and coconut in ghee and add. Toss gently.