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Showing posts with label crepes. Show all posts
Showing posts with label crepes. Show all posts

28 March, 2013

Gujiya-A Sweet Holi Snack

28 March, 2013

Gujiya-A Sweet Holi Snack

I think you have got to know a lot about Holi from my last post. Gujiya is a fried and sweet snack commonly relished during the colorful festival of Holi. I baked my gujiyas to make them healthy and to give them a twist, instead of the conventional frying. You can also dip the gujiyas in sweet sugar syrup, but I kept mine plain. Hope you like them! (And don't forget to comment or subscribe! Njoy!!)

Gujiya-A Sweet Holi Snack
Gujiyas with a bit of red color


Putting the gujiya in the mould

Ingredients:



  • Maida- 1 cup
  • Sooji/Semolina/Rava- 2 tbsp.
  • Ghee- 2 tbsp.
  • Kismis/raisins - 3 tbsp
  • Almonds - 50 gms (cut into thin slices)
  • Milk (Normal/Cold)- 1/4 cup
  • Khoya/Mawa(For filling)- 50 gms.
  • Sugar- 1/2 cup

Method:

1. Add sooji, maida, ghee and milk in a bowl and mix well to make soft and firm dough.
2. Put khoya in a deep frying pan and fry to a light brown colour adding sugar, kismis and almonds. Let it cool.
3. Take the dough and roll it out in the size and shape of a poori.
4. Take the mould (for gujiya) and place the rolled out dough in the mould. Add roasted khoya and sugar in the middle. Press and close the mould.
5. Place the moulds on the baking tray. Bake at 180 degrees Centigrade for 30 minutes. 
6. Serve garnished with almonds and pistachios( It can also be stored in an air tight container for even a month).

Sending this to : Swathi's Traditional Indian Sweets Event & Giveaway



13 January, 2013

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling and 100th Post

13 January, 2013

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling and 100th Post

Date palm jaggery is generally known as khejur-er gur in Bengali. The harvest season in India is celebrated within the months of January-February and are full of wheat, grain, jaggery(gur). In Kerala it is called Pongal, in Assam we call it Bhogali Bihu but in Bengal we call it Poush-Sankranti-marking the movement of the sun from Capricorn to Aquarius. This harvest season marks the start of the 'pithey' and 'patishapta' rush. These are the sweetest and most famous sweet delicacies of the Bengalis. Jaggery and sugar-cane juice are most widely used as the filling in crepes or the outer cover of the patishapta. The juice of the date palm comes from 'Kithul' trees. They are solidified and sold as patalee gur. This is my mother's special recipe. This is also a very special post for me as it is my 100th one. It marks the journey from the day I started this website to the 100th post in my blog. I am going to be posting some more of these Poush Sankranti recipes. So keep reading my blog! (And don't forget to comment or subscribe! Njoy!!)

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling

For the filling

Ingredients:

For the filling:


  • Grated coconut - 3 cups
  • Date palm jaggery(gur)/Sugar - 1 cup 
  • Kheer/Mawa - 100 gms
  • Cardamom powder - 1/2 tsp

For the crepe
For the crepe:


  • Maida/ all purpose flour - 1 cup
  • Semolina/ Suji - 2 tbsp
  • Milk - 11/2 cup
  • Sugar - 3 tbsp
  • Green cardamom - 3 (crushed)
  • White oil - as required

Method:

For the filling

1 Mix the grated coconut with the sugar in a bowl and press it with hand so that the coconut becomes slightly moist. 
2. Put the pan/kadhai in the gas stove and add the coconut/sugar mix (If you use date palm jaggery instead of sugar then melt the jaggery in a pan and then add the grated  coconut) and stir. To it add the kheer/mawa and cardamom powder and stir continuously till it turns a little brownish and sticky.
3. Remove from heat and keep aside.

For the crepes

1. Mix maida/all purpose flour, sugar, semolina, and the crushed cardamoms. to it add the mil stirring continuously to avoid the formation of lumps. The batter should be of flowing consistency, if required can add little more of milk or water. 
2. Now heat a non stick pan with a fine smear of oil (as little as possible) with the gas stove in low setting.
3. Next take a ladle full of batter and pour it on the frying pan and tilt it by moving the mixture so that it spreads evenly into a round shape.
4. Put the filling lengthwise at the center of the crepe. Fold the crepe from both sides and when it turns little brown take it out.
5. Serve the crepes with milk thickened with sugar and pour it over the crepes. Just N'joy! Its really delicious and mouth watering.

Making of filling and batter
Making the crepe with filling inside


Crepes/Pathishapta coated with thick milk

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