Holiday Sweets and Snacks

Methi Matri1

Holiday Sweets and Snacks

SWEETS
No festival would be complete without a variety of traditional foods to make the celebration more festive … and delicious! Though we may watch our every calorie the rest of the year, the festival season is a time to indulge.

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

Kaju Katli
A standard item on any festival menu, kaju katli is sure to delight every member of the family!

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.
Kaju-Katli
Puran Poli
This homestyle flatbread is stuffed with a sweet filling of mashed dal, cardamom, nutmeg, and saffron. Smeared in ghee, puran poli is the perfect addition to any meal.

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!
Puran Poli
SNACKS
Poha Chivda

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
Poha Chivda
Methi Matri
A crispy snack that is a perfect accompaniment to tea.

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.
Methi Matri