Guru Nanak Jayanti Recipes:
Atte ka Seera
- 2 tbsp Wheat Flour
- 2½ tbsp Ghee
- 1 cup Sugar / Molasses (Jaggery)
- 2½ cups Water
- Elaichi Powder (for flavoring)
- Pistachios (chopped, for decorating)
- Almonds (chopped, for decorating)
How to Make
- Place flour and ghee in a large saucepan and roast on slow flame. Make sure that you stir constantly to avoid it from burning.
- Dilute sugar with water and keep it for boiling.
- When the flour turns golden brown, add the boiling sugar water.
- Stir well to mix. Keep stirring continuously till the excess water evaporates and ghee separates.
- Add elaichi powder and mix well.
- Remove from heat and decorate with chopped pistachios and almonds.
- Serve warm.
- ½ cup Condensed Milk
- 250 g Paneer (Cottage Cheese)
- 2-3 drops Kewra Essence
- A pinch of Yellow Color
- Elaichi Powder (for garnishing)
How to Make
- Mash paneer finely and place it in a large saucepan
- Add condensed milk and cook on low flame, stirring constantly
- Keep cooking till the mixture gets thick and leaves the sides of the saucepan
- Add kewra essence and yellow color. Stir
- Remove the mixture from fire and transfer to a plate. Allow it to cool
- Make round shaped balls to form laddoos
- Sprinkle elaichi powder to decorate
- 1 cup Plain Flour (Maida)
- 1 tsp Bengal Gram Flour
- ½ tsp fresh Yeast
- 1 tsp Ghee
- 1 cup Sugar
- 2-3 drops Lemon Yellow Food Color
- ¼ tsp Lemon Juice
- Few Saffron Strands
- Ghee (as required)
How to Make
- Mix together plain flour and gram flour. Thereafter, sieve the mixture.
- Dissolve yeast in 1 tbsp water.
- Combine together flour mixture, yeast solution, ghee, 1 tsp sugar, lemon yellow food coloring and 2/3 cup water in a large bowl.
- Mix well to form a thick batter to ensure that no lumps are formed.
- Set the mixture aside to allow the yeast to ferment.
- Dissolve the remaining sugar in 1 cup of water and keep it for cooking.
- Boil the mixture and simmer for 5 minutes to allow the syrup to form 2 string consistency.
- Add saffron strands and lemon juice. Mix well.
- Remove the syrup from fire and set aside.
- Place a broad saucepan on fire and heat ghee for frying.
- Pour the flour batter into a piping bag with a single hole nozzle or in a thick cloth with a small hole in the center.
- Gently press round whirls of the batter into the hot ghee working fast from the outside to the center to form jalebis.
- Dry the jalebis till they turn golden brown.
- Remove and transfer to the warm sugar syrup.
- Drain immediately and serve piping hot.
- 150 g Cashew Nuts
- 400 g Sugar
- Elaichi Powder (to taste)
- Silver Foil (optional)
- 500 g Khoya (grated)
How to Make
- Dry grind the cashew nuts
- Mix khoya and sugar
- Transfer the mixture to a heavy pan and cook, stirring constantly
- Stir to dissolve the sugar
- Add the ground cashew nuts and elaichi powder. Stir continuously to form a soft lump. Make sure that the mixture does not stick to the sides
- Transfer to a flat surface and roll out evenly to reach the desired thickness
- Apply silver foil and cut into diamond shaped pieces
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