Meethi Matri / Indian Sweet Snack Crackers ( With Step By Step Pictures)

These crispy and slightly sweet snack are made during festival season in India (like Holi , Diwali, etc). These are also a perfect tea time snack as they can be prepared and stored in an air tight container at room temperature for upto 2 weeks(they usually don't last that long:) ). They are very simple to make and absolutely delicious to eat .

Source:-indianrecipeinfo

Ingredients:-

All purpose flour – 1 1/2 Cup
Sugar – 1/3 Cup
Clarified Butter/Ghee – 1/3 Cup
Water – 1 Cup
Ghee/Oil to deep fry

Procedure:-

1) Add sugar to water and make syrup, once sugar is dissolved add ghee.

2) Once the syrup is boiling, add flour and make soft pliable dough.

3) Make the dough into balls (proportions) to roll like chapati.

4) Thickness of each chapati should be of 1/3 inch.

5) Cut into your desired shape with cookie cutter or with knife (diamond shape). (Tip:Dry these pieces for about an hour by keeping aside, so that it absorbs less ghee)

6)Heat ghee and deep fry on low flame until you get golden brown colour.

7)Drain excess ghee and cool.

Store it in a air tight containers

Enjoy:)

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Best Gulab Jamun Recipe Ever & Tips For Perfection

Gulab means rose, it is used in water & sugar mixture to make a scented syrup & jamun is a south asian fruit with a similar size and shape. Gulab Jamun is a popular Indian dessert made with fresh Khoya and is a must for every party, family function or marriages.They are also usually made around the festival times like Diwali, Holi, Ganesh Chaturthi, shiv ratri etc.

TIPS TO MAKE A PERFECT GULAB JAMUNS:

1) You have to use a good quality ingredients otherwise your Gulab jamun will not turn out as good as they should be.

2)Even if your dough look like a crumble but soft, it is perfectly OK. Just try to roll into ball using your both hands. Apply few drops of ghee while rolling the jamun balls to prevent from cracking.

4)There must not be any visible cracks in jamun balls. If it is getting cracked while rolling into balls it means your dough is not soft and you need to knead again with adding one or two teaspoon more milk.

5)THIS IS VERY IMPORTANT Once the dough is prepared and the balls shaped, fry them on LOW HEAT. Then only it will get fully cooked all the way through. Frying them on high heat will make the jamuns black on the outer and uncooked on the inner.

6) To test the oil:- Drop a very small sample in the oil and see if it floats to the top very slowly. this is the indication that the oil is at right temperature to fry the jamuns

7). Make sure the sugar syrup is ready before you start frying the jamuns and it should be at ROOM TEMPERATURE or just WARM. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.



Ingredients:-

FOR MAKING JAMUNS:-
-------------------

Khoya:- 1 kg
Paneer/Indian Cottage Cheese:- 500 gm
Maida/All purpose Flour:- 500 gm
Ghee for frying


FOR MAKING SUGAR SYRUP:-
----------------------


Water:- 3 Cups
Sugar:- 3 Cups
Cardamom Powder
Kesar/Saffron
Gulab Jal/Rose Water


Procedure:-

MAKE SUGAR SYRUP:-
----------------

1)Make the sugar syrup by boiling the water and sugar,till the sugar dissolves.While making the syrup remove the bubbles from top and make one string syrup.

2)Then add the cardamom powder.Switch off the stove.

MAKE JAMUNS:-
----------------

1)Grate khoya and smooth it with hands. Set it aside.

2)Grate Paneer & smooth it with hands. Set it aside.

3)In a big bowl stir together maida, grated paneer and khoya , make a smooth dough.

4)Divide the dough into small portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

5)Heat the ghee on a low to medium heat.

6)Add the balls(not more than 4-5 at one time) and deep fry on low heat till golden in color.

7)Drain and soak in the sugar syrup for atleast 30 minutes before serving (overnight soaking is best). Add kesar and gulab jal.

Serve Gulab Jamun warm or at room temprature, by itself or topped with ice cream!

Enjoy:)

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Mint Flavoured Sev/Sirni/Mixture

Sev/Sirni/Mixture/Namkeen/Omapodi is really easy to make indian snack .It can be enjoyed as a topping for various chaats or a plain snack with tea.These are also prepared for festivals like Diwali or Holi.

This recipe is shared by my good friend Swati , she added pudina puree while making the dough which gives it a really refreshing taste



Recipe By :- Swati Panigrahi

Ingredients:-

Besan/Gram Flour/Chickpea Flour:- 1 Cup
Rice flour:- 1 Cup
Ajwain:- 1 Tsp
Salt
Pudina/Mint puree:- 1/2 cup
Green chillies- 2 (optional)(If using make a puree alongwith pudina)
Water - As needed (optional)


FOR STEP BY STEP PICS CLICK HERE

Procedure:-

1)Mix beasan, rice flour , Ajwain & Salt in a big bowl.

2)Now add pudina puree and make a soft dough (use water as needed).Let it rest for 10 minutes.

3)Take little dough and put it in a cookie press ,close it and pour it slowly in a circling manner over the hot oil and fry until light golden brown.Drain it on paper towel and let it cool off completely before storing.

You can store the sev in a air tight container for upto 10 days.

Enjoy:)

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Til Khoye Ke Ladoo/ Sesame Ladoo

Ladoo/Ladu is a sweet that is made during festivals like Diwali or Holi in India. Ladoos can be made with different ingredients like Sooji Khoya Ladoo, Sooji/Rawa/Semolina Ladoo,Coconut Ladoo,Besan ke ladoo

This recipe uses til or sesame seeds and khoya and makes about 14 small size ladoos.You can store these in the refrigerator for upto 2-3 weeks.





Source:- Chezshuchi

Ingredients:-

Makes 14 Ladoos


• White Sesame seeds/ Til:- 1 Cup
• Khoya:- 1 Cup
• Almonds(powdered):- 4 Tbsp
• Sugar:- 1/2 Cup
• Green Cardamom Powder:- 1 Tsp

Procedure:-

1)Roast the sesame seeds/til until light brown in color and set aside to cool down.

2)Grind the sesame seeds in the grinder into a fine powder.

3)Now fry khoya for couple of minutes and set side.

4)In a bowl put together grounded sesame seeds, powdered almonds and khoya, mix them well.

5)Now add sugar and cardamom powder to the above mixture and mix thoroughly.

Its time to make ladoos, to make ladoos take little bit of mixture in your hand and shape it into small round ball , if you are having difficulty in making ladoos you can add little bit of melted ghee/clarified butter in the mixture to make the ladoos.

Enjoy:) Read More......

Khara Sev (Diwali Recipe)

Yesterday i officially started Diwali preparation by making this delicious snack.Enjoy this really easy and fast snack recipe

Ingredients:-
• Besan/Chickpea flour:- 1 Cup
• Rice Flour:- 1 Cup
• Black Pepper powder:- 1 Tsp
• Cumin seeds:- 1 Tsp
• Ghee/Melted Butter:- 2 Tbsp
• Turmeric powder:- 1/4 Tsp
• Hing/Asafoetida:- 1/4 Tsp
• Salt :- 2 Tsp or as per taste
• Crushed Garlic:- 2 pods
• Baking soda A pinch
• Oil for frying
• Water as needed

Procedure:-

Heat the oil in a kadai.
1)Sieve Besan and Rice flour together in a big bowl or plate.

2)Add Black Pepper powder, Cumin seeds, Turmeric, Hing, Salt,baking soda and crushed garlic in the above flour mixture

3)Now add ghee and mix everything together using your hands.

4) Add water bit by bit to make a smooth dough.Let it rest for 10 minutes.

5)Take little dough and put it in a cookie press ,close it and pour it slowly in a circling manner over the hot oil and fry until golden brown

You can store the sev in a sir tight container for upto 10 days.

Enjoy:) Read More......