Holiday Sweets and Snacks

Include some of these traditional favorites on your menu this festival season!

Ingredients

1 cup kaju (cashews)
1/2 cup sugar
5 tbsp water
1/4 tsp ground cardamom

Method

• Grease a shallow pan and keep to the side.
• Grind the cashews in a coffee or spice grinder until powdery (not oily).
• Heat the sugar, water, and ground cardamom on low heat in a thick bottomed or non stick pan.
• Once the sugar dissolves, add the cashew powder. Continue stirring the mixture over low heat.
• Cook the cashew mixture until it thickens and comes together in a ball shape – about 7-9 minutes.
• Remove the mixture from the pan. Allow to cool slightly, then knead the cashew mixture.
• Place the mixture into the greased pan, and using waxed paper or foil, gently press to desired thickness.
• Allow mixture to cool, then use a sharp knife to cut the cashew dough into desired shapes.
• Store in an airtight container.

Ingredients

3/4 cup toovar dal or chana dal
2 1/2 cups water
3/4 cup jaggery or sugar
1/4 tsp cardamom powder
4-5 strands of saffron
Roti dough:
1 cup whole wheat flour
1/4 tsp salt
1 tbsp oil
1/3 cup water

Method

• Wash the dal. Cook dal in 2 cups fresh water in the pressure cooker. Dal should be cooked, but not mushy.
• Put dal into a nonstick pot. Mix jaggery into dal, and cook over medium heat. Continue stirring until jaggery melts and the mixture thickens.
• Add cardamom powder and saffron, mix.
• While puran cools, make the roti dough.
• Mix the flour and salt in a bowl. Add oil and enough water to make a smooth and soft dough.
• Divide the puran and the dough into equal portions and smooth balls.
• Flatten each dough ball in your palm, stuff with one portion of puran, cover and seal the edges.
• Dust with flour and roll out into four to five inches diameter disk of medium thickness. .
• Heat a tawa and cook puran poli on medium heat until done on both sides.
• Smear some ghee on top, then flip and cook by pressing gently with spatula.
• Once both sides are cooked, smother with ghee and enjoy warm!

This healthy snack can be eaten any time of year, not just festival season.

Ingredients

1 cup maida flour
1/4 cup whole wheat flour (chapati atta)
1/4 cup sooji (semolina)
1/2 tsp carom seeds
1/2 tsp cumin seeds
1 tsp crushed black pepper Black pepper, roughly crushed – 1 teaspoon
1/2 – 1 tsp salt (to taste)
1 tbsp kasoori methi
4-6 tbsp oil
1/4 cup water

Method

• Dry roast the poha over medium heat for 2-3 minutes. Remove from pan and place in separate bowl.
• Heat the oil over medium heat and begin the temper. Add mustard seeds, allow them to pop before adding the green chilies and curry leaves. Cook for 2 minutes.
• Add the peanuts and cook for 1 minute.
• Add the chana daal and cook for another minute.
• Add the golden raisins and cook for 30 seconds..
• Next, add the turmeric powder, salt, citric acid, and sugar. Mix well.
• Add the poha and mix well. Remove from heat and allow mixture to cool.
• Store in an airtight container

Ingredients

1 cup kaju (cashews)
1/2 cup sugar
5 tbsp water
1/4 tsp ground cardamom

Method

• Mix the flours, sooji, carom seeds, cumin seeds, black pepper and salt in a bowl. Mix well.
• Add the oil and incorporate well until crumbly.
• Begin adding water a little at a time and knead into stiff and tight dough. Cover and let rest for 15 minutes.
• Knead the dough once more. Make small equal-sized balls and flatten between your palms.
• Roll each flattened disk into 2 to 2 ½ inch diameter circle. Prick both sides of the surface using a fork. Finish rolling all disks.
• Arrange on a baking sheet and bake in oven at 350° for 20 minutes until golden brown.