Besan Ki Chakki , Moong Dal Sheera & Dahi Vada... Rajasthani Cuisine

100 g gram flour
100 g pure ghee
100 g sugar
1 teaspoon ( 5g ) cardamom powder
1/2 cup ( 120 ml ) milk
A few strands of saffron

Add 10 g ghee and 1/4 cup milk to the gram flour and mix well. Knead to a smooth dough. Keep it aside for sometime. Take a strainer and press the dough through it.

Heat the strained dough with the remaining ghee. Saute for sometime. Cool it.

Add little water to 100 g sugar and heat to obtain a thick sugar syrup. Add remaining milk , cardamom powder and saffron to the sugar syrup. Stir well and remove from heat.

When cool , add the gram flour to the syrup and mix well. Pour into a tray to set. When slightly cool , cut into desired shapes. Serve at room temperature.

100 g moongdal
100 g ghee
100 g sugar
A few strands saffron
10 g almonds , sliced
1 g cardamom powder
1 1/2 cups ( 360 ml ) hot water

Wash and soak the moongdal in water for two hours. Drain out the water and grind the dal in a mixer to a paste.

Heat ghee and add the ground dal. Keep stirring on a low heat for one hour.

Add 1 1/2 cups hot water to the dal and stir well. Once the water is absorbed , add sugar and saffron to the dal. Stir well and keep aside to cool. Garnish with almonds, pistachios and cardamom powder. serve hot.

Serves : 4
Time required : 3o minutes plus soaking time

250 g moongdal
1/2 teaspoon chilli powder
1/2 teaspoon coriander seeds
1/2 teaspoon aniseeds
A few coriander leaves , chopped
Salt to taste
A pinch of asafoetida
Oil for frying

500 g curd, chilled
1/2 teaspoon chilli powder
1/4 teaspoon black salt
1/2 teaspoon cumin jeera powder
Salt to taste

Wash and soak the moongdal for two hours and grind to a fine paste. Add all the seasoning to the moongdal paste and mix well. Roll into balls. Heat oil and fry in batches till brown. Remove from oil and immerse the vadas in water to get soft. Squeeze out the water and serve with chilled dahi.