Pooran Poli

Ingredients:

For puran-
1 cup chana dal (bengal gram) soaked for 2 hours,
1 cup jaggery,
1 tsp elaichi powder (green cardamom),
1/4 tsp jaiphal or nutmeg powder,
1-2 tsp ghee.

For the dough-
1 cup wheat flour,
2 tbsp whole wheat flour,
A pinch of salt,
1 tsp melted ghee or oil,
Water,
Oil for kneading the dough.

Method:

Mix all the ingredients for the dough except oil to knead a soft and smooth dough prepared for chapatis. When done, use oil to knead it more till it becomes very soft and smooth. Knead this dough with oily hands for 4-5 minutes till its elastic in consistency. Cover and keep aside for an hour or so.Cook the chana dal using very less water. When cooked, you can  Else you can cook this water along with the dal to prepare the puran (stuffing). In a non-stick pan, heat some ghee and drop in this cooked dal into it. Cook this dal stirring continuously till it thickens and all the water has dried up. Then add the jaggery to it. Mix well and stir continuously to form a thick puran. Add elaichi and nutmeg powder, mix well, remove from heat and let it cool at room temperature. Later use the  grinder to grind this dal till smooth but thick. Do not grind it for a longer time, since dal will liquefy and it will be really difficult to stuff it in the poli or roti.
Divide this puran into equal portions, and then make same number of small balls out of the dough. Stuff the puran into it, stretch the dough to meet its ends and seal. Use flour for dusting and rolling. Roll poli or roti out of it and cook on a tava .
Spread lots of ghee on it and serve with milk.

Sheera

Ingredients 

Sooji - 1/2 cup
Sugar - min. 1/4 cup
Ghee - 1/4 cup
1 cup water
1/4 tsp cardamom powder (elaichi)
2 tsp of Raisins and Sliced Almonds

Method:

1. Mix sugar and water in a pan and heat the mixture over low flame. Boil and set aside.
2. Heat the ghee in a kadhai. Add sooji, raisins and cardamom powder(elaichi).
3. Fry until it is very lightly golden brown in color.
4. Constantly stir the mixture to ensure even browning.
5. Add sugar water (syrup) and mix rapidly to prevent formation of lumps.
6. Cook over medium heat until the water gets completely absorbed / evaporated.

Basundi

Ingredients
1 litre Milk
1/2 cup Sugar
1/2 cup Chopped Dry Fruits
1/2 teaspoon Cardamom Powder

Method:

• Bring the milk to boil in a pan and simmer it till it gets reduced to half.
• Add sugar and cook for some more time till it gets thickened.
• Now add cardamom powder and put off the flame.
• Allow it to cool. Garnish with chopped dry fruits.
• Basundi is ready. Serve chilled.

Coconut Ladoos

INGREDIENTS:
 [Makes 30-32 laddoos]

Condensed milk[Milkmaid] – 1 tin
Grated coconut – 4 cups



 METHOD:
Keep aside about 50 gms of coconut aside.
In a thick bottomed kadai,add the rest of the coconut and the milkmaid and mix well.
Cook on low flame for about 5 minutes.
When the mixture starts leaving the sides of the kadai,switch off the flame and transfer the mix to another bowl and let it cool.
Grease your palms with butter and make small laddoos.
Roll them in coconut and arrange them on a butter paper.