By Celebrity Chef Ranveer Brar
KHAJURI
Preparation Time: 30 mins
Cooking Time: 15 mins
Serves: 8-10 no
Category: Dessert
Festival: Lohri
Ingredients
2 Cup Refined Flour
¾ Cup Semolina/Rava
A pinch Salt
¾ Cup Ghee, melted
1 Cup Powdered Sugar
¾ Cup/ as required Milk
Other Ingredients
Oil/Ghee, for deep frying
Process
- In a mixing bowl, combine refined flour, semolina, salt and mix.
- Add ghee and rub it into the flour mixture.
- Now add sugar, milk and knead in to a stiff dough. Use milk as required.
- Cover the dough with damp muslin cloth and rest it for 15 mins.
- Now divide the dough to equal portions and make lemon size balls. Shape each as desired.
- Heat the oil for frying and deep fry the cookies till golden brown. Make sure keep the flame low so that it will cook throughout.
- Remove on absorbent paper and drain off the excess oil. Allow it to cool down completely.
- Store in air tight containers.
GUR KE CHAWAL
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 2
Ingredients
1 cup Long-grain Basmati Rice, soaked
1 tbsp Ghee
3-4 Cloves
2-3 Green Cardamoms, slightly crushed
1 tsp Fennel
¼ cup Dry Coconut, sliced
¼ cup Raisins
¼ cup Almonds, chopped
¼ cup Cashew nuts, halved
A pinch of Saffron
¾ cup Jaggery, grated
Process
- Heat ghee in a non-stick pan and add cloves, cardamom pods, fennel seeds and stir fry for 30 seconds until they start releasing their flavours.
- Now add the sliced coconut, raisins, almonds, cashew nuts and cook for another minute on medium flame.
- Drain the soaked rice, rinse well, add it to the pot and sauté for 2-3 minutes.
- Add in 1 cup of warm water and saffron. Cook till ¾ th done.
- Now in another pan add jaggery and melt it by adding one cup of water. Allow it to Melt completely and add it to the rice. Do not stir, cover with a lid and cook for 5-6 minutes more on very low flame.
- Once done remove and serve hot immediately.
