Satnam Sakhi

KANAAO

INGREDIENTS:

Wheat flour
Oil
Cardamons (Ilaechi)
Saffron
Sugar
Water
Dry fruits

METHOD:

5 table spoons of wheat flour
11 table spoons of cooking oil
Add a pinch of cardamons (ilaechi) and a few strands of saffron
You stir it in a vessel until it turns golden brown,
add 7 table spoons of sugar and 1 tea cup
of water. Once its finished, top it with different kinds of dry fruits
(almonds, cashew nuts)

DODO

INGREDIENTS:

Rice flour (tenerife)
White flour
Oil
Salt
Water

METHOD:

Add to a bowl 1 tea cup of rice flour,
1 table spoon of white flour, 1 table spoon of oil,
1 tea spoon of salt,
approximately 150ml of water and make a dough of it.
Divide it into 4 small balls and with a little bit of flour role
it out into a thin chapaati and cook it

CHUTNEY

INGREDIENTS:

Coriander leaf
Clove of garlic
Onion
Lemon juice
Salt

METHOD:

Take half bunch of fresh coriander leaf,
2 clove of garlic, 1 small piece of onion,
¼ juice of lemon and a bit of salt.
Put all the ingredients in a mixer and
wait until it takes the form of sauce.

LADOOS

INGREDIENTS:

1 & 1/2 Cup of Atta
1/2 Cup of Unsalted Butter
1/2 Cup of Sugar
1 T.SP. Eliachi powder
1 T.SP. Khuan
2 TB.SP. Dry fruit crushed

METHOD:

First in a pan put butter to melt it on gas, then put atta in it.
Now on a slow flame bunofy it for atleast half hour, till it becomes Goldel brown.
Put elaichi, then add 1T.SP.of khaun in it & keep on moving whole stuff for 5 min.
Then siwtch off the gas, now add sugar & dry fruit to it.
Keep it aside for 1/2 hour , & try to make small bolls in shape of ladoo.

SATYANARAYANJI KI CHURI

INGREDIENTS:

Gehun ka atta/Wheat flour – 1 cup.
Sugar – ½ cup.
Elaichi powder – ½ tsp.
Peanuts – 8-10 nos.
Oil – 3-4 tbsps.

METHOD:

Heat oil in a kadhai put elaichi powder and then add atta.
Keep stirring the atta on low flame till it turns to light brown colour.
Add peanuts n sugar stir it and put off the gas immediately.