Ganesh Chaturthi 2012

Wishing all Our Fellow Bloggers & Readers a very Happy & Prosperous Ganesh Chaturthi

Lord Ganesha's Favorite Item made specially during the Chaturthi Festival
Savoury Steamed Rice Flour Dumplings with Chana Dal (Kudumulu/Undralu)
Serves 6-7

Ingredients:
Rice- 500 Grams
Split Bengal Gram (Chana Dal)- 4 Tbsp., Boiled separately till Soft (but not overly done)
Cumin Seeds (Jeera)-1 Tbsp.
Salt- to Taste
Water-

Method:
Clean & Wash the Rice thoroughly
Spread the Rice on a Cloth & keep it to Dy Completely (the Rice has to be Dried Fully to Grind)
Strain the Rice through a Sieve to get Coarse Ground Rice Rava from the Sieve should be measured to equal about 400 Grams
(the remaining Smooth Rice Rava can be used later for Various Dishes later)

In a Bowl Add Oil & Water to Boil 
(The Ratio of Water:Rava should be 4:2)
Add1 Tbsp. Salt, Roasted Jeera is optional
Add Rava & Stir till it all comes together on Slow Flame
Cover & Simmer for about 5 Minutes
The Consistency of the Rava will be like Upma
Mix Chana Dal in the Rava & let the Rava & Chana Dal Cool completely
Grease Hands with Water or Oil to make Dumplings

Steam in a Pressure Pan/Bowl/Idli Stand or any Vessel of Choice (with Water just enough to Cover 1/3rd of the Pan)

We made a Different Version of the Traditional Semiya Payasam (made with Sugar) with Date Palm Jaggery (Khajur Gud)
Serves 6-7

Ingredients:
Vermicelli (Semiya)- 2 Cups, Toasted till Golden
Milk- 2 Litres
Date Palm Jaggery (Khajur Gud)-  , Finely Grated/Shredded
Mix Dry Fruits (Cashew nut, Raisins)-  , Roasted in Ghee
Cardamom Powder (Elaichi)- 1 Tsp.

Method:
In a Deep Bottomed Pot, Add Milk & carefully till it Boils Milk
Add Semiya & Stir to avoid any Lumps
When the Semiya seems done, Add Jaggery & Mix Well
Add Cardamom Powder & Dry Fruits just before turning off the Flame

Tips:

Bengali- Shemai

English- Vermicelli

Hindi- Seviyan

Gujarati- Sev

Kannada- Shavige

Malayalam- Semiya

Tamil- Semiya

Telugu- Semiya/Sevalu

Urdu- Seviyan




Lemon Rice (Pulihora)
Serves 6-7

Ingredients:
Rice- 350-400 Grams, Boiled separatelyso that the Grains are Separate

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Raw Peanuts- 2 Tbsp. (as Desired can increase or Decrease the Quantity of Peanuts)

Mustard Seeds (Rai/Aavalu)- 1.5 Tsp.

Cumin Seeds (Jeera/Jeelakarra)- 2 Tsp. (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- 2 Tsp.

Split Black Gram (Urad Dal/Menapappu)- 2 Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 10-15 No’s

Asafoetida (Hing/Inguva Podi)- ½ Tsp.

Turmeric Powder (Haldi)-4 Tsp.
Salt- to Taste

Fresh Lemon Juice- 4 Small sized

Deep Fried Sweet Stuffed with Powdered Chana Dal & Jaggery (Burulu)
Serves 6-7

Ingredients:

For Outer Covering:
Rice-1 Cup
(Urad Dal)- 1 Cup

For Stuffing:
Split Bengal Gram (Chana Dal)- 400 Grams, Soaked for 2 Hours, Boiled till Soft & Coarsely Ground
Jaggery (Bellam/Gud)- 200 Grams, Finely Grated/Shredded
Cardamom Powder (Elaichi)- 1 Tsp.
Ghee- 2 Tsp.

Method:
Preferred is a Ratio of 1:1 (Dal:Rice) but many families mix a Batter of Ratio 1:2 (Dal:Rice)
Soak for 2 Hours & Grind Thick like Idli Batter

In a Wide Pot, Boil the Jaggery till it Boils
Add Cardamom Powder, Ghee 2 Tsp., Add the Chana Dal Powder & Mix evenly
When Cooled, make the Stuffing into Lemon Sized Dumplings


Heat Oil for Deep Frying
Dip the Stuffing in the Idli Batter & Drop in the Oil Gently

Another Variation is the Poli Purnam Buralu/Poornalu (made with Moong Dal/Pesarapappu) for which will post the Recipe on the next Festival Days of Navratri (Goddess Durga's Favorite it seems)

Gokul Ashtami/Janmashtami/Krishna Jayanti ki Badhai!

celebrated across India especially Hare Krshna & ISCON (excluding Kerala & some parts of Tamil Nadu because of their different Calenders) on 8, 9, 10th August

Nirvana destination:

Mathura is considered as Thakurji or Lord Krishna’s Janmabhoomi

Shri Dwarkadhish Temple (Mandir):

Pt. Chaturvedi

Ambika Devi/Maha Vidhya Mandir:
a Big Serpent (Ajgar) attacked Lord's Father Nand but after requesting Lord gave him a Blessing who turned out to be Ambika Devi in disguise
Kanha's Hair Shaving (Mundan) Ceremony is celebrated by Devotees whose Wishes are fulfilled seeking blessings of Lord & his Sister

Shreeji Mishthan Bhandar Mathura now is being maintained by Devender

Shop is about one Century Old preparing the perfect Peda (Lord's favorite Sweet made of Milk Khoya)

Vrindavan:

the City is named after the Tulsi Groves all over the city, another legend goes that Vrinda was one of the Gopi's of Lord Krishna

Prem Mandir:

founded by Jagadguru Kripaluji Maharaj

Banke Bihari Temple established by Swami Haridasji:
There is no Morning Aarti here as Krishna sleeps till late because of Ras Leela all night
Lord has Laddo's Paan n sleeps on the bed which is Dishelved by Morning till today


Yamuna River is sacred as it runs through Mathura & Vrindavan
Evening Aarti should be witnessed if present there as part of a Nirvana Trip!

K C Ghat





Food Tour:

Chaat Bhandar
Laxman Prasad Kachori Wale 
Banke Bihari Badewale



Gokul:

Brahmhand Bihari Temple:
Lord Krishna's Fellow Villager Aunt & his Mother tried seeing if he really ate Mud (Maati) to check in his mouth & fainted seeing the Infinite Universe there
On the banks of River Yamuna, Brahmins were offered Bhoj
here Mud Sweet (Mitti ka Peda) is offered as Prasad


Nand Bhavan Mandir:
is situated on the banks of Lord Krishna's constant Companion (Sangini) River Yamuna
In Dwapar Yug, all of Lord Krishna's playful acts were witnessed by the River
Brother Balram (Dau) & Friends teased him about being Shyam as he wasn't born to Maiyya Yashoda, so Mother vows in front of her Son that she is his real Mother on the banks of the River

as a Mother gave a word to her Son Lord Krishna due to which a Mother's Wishes also get fulfilled
Devotees come on their Knees to seek blessings of a rare sight of Lord Krishna & his Family to fulfill their wishes


Nand Mahal in Brij is the second most worshiped place after his Birth place where his adopted Parents raised Lord Krishna away from his prison held Biological Parents

Demon Putana kidnapped Lord Krishna due to which Parents got worried but eventually was playfully controlled by Lord Krishna

Kalia Serpent (Naag) was again playfully controlled by Lord Krishna




Raas Leela is performed in Gokul, Mathura, Vrindavan & by the Vaishnavites of Manipur especially on this auspicious Eve

Another age old Tradition of breaking the Clay Pot with Curd (called Dahi Handi/Uriadi) is followed in Maharashtra, Karnataka, Tamilnadu

Srinath Temple in Rajasthan is a famous destination

ISKON Temples all over India & Abroad celebrate Ashtami with much joy




In my Hometown Delhi as a Child our day started with collecting Donations from our individual Colony & families readily obliged according to their convenience
We would buy hand made Pottery items so that we could put them on display by Evening which lighted up all Night visited by people across the Colony

from Delhi the newly launched Yamuna Expressway is a great way to reach the Nand Nagri

Ugadi Pachadi

Nandana Nama Samvatsara Ugadi Subhakankshalu :)

Early Morning, the first thing we Andhrites have on Ugadi empty stomach is a Chutney/Pachadi (unique blend of Sweet Sour Bitter Salty Spicy Flavours!)

Banana mixed with Varied Flavours just like the Different Flavours of Life, Sweet (Jaggery), Sour (Raw Mango, Tamarind), Bitter (White Neem Flowers), Salty (Salt) & Spicy (Red Chilli Powder)

The Flowers need to be separated completely from the Green Stalks, even though they are minutely small as seen in the picture which may otherwise lead to Utter Bittery Taste

We do this by rubbing the Flowers Gently on the palm of our hands

So lots of transformation in the Andhra Kitchen as new items come in like New Jaggery is used starting today in the preparations

In Guntur, the Pachadi is eaten on the Mango Leaf folded like this


Tips:
In Tamil, the Neem Flowers are called Veppam Poo
Read somewhere that Green Chillies are added instead of Red Chilli Powder here but Traditionally Powder is used

Feel free to share your views & do let us know how this one turned out :)

Happy Cheti Chand/Gudi Padwa/Ugadi!

Sindhi/Marathi/Kannada & Telugu New Year
(Cheti Chand/Gudi Padwa/Ugadi) 
In Andhra Pradesh, Karnataka & Maharashtra, March 23, 2012 starts the Nandana Nama Samvatsara which is considered as the First day of Spring (Vasantha Ruthu)!

Puja 
Thoranam 
Mango Leaves (Mamidi Aakulu) 

The Sindhi New Year, Cheti Chand is on 24 March 2012

Samvatsara means about a Full Year & each year is significant with different names according to the Hindu (Telugu) Calender

To know more about the Effects of Samvatsara Year (especially for Birth) visit:

http://astrobytes.wordpress.com/2008/09/18/effects-of-samvatsars/

So while this year of Vikrati is going by, the coming year Nandana means the 60th Samvatsara!

In Telugu, the word 'Ugadi' (Yuga-Adi) means the Beginning of an Astronomical Cycle, this day brings the dawn of a New Year
The first thing Andhrites have on Ugadi early in the morning empty stomach is a Chutney/Pachadi (unique blend of Sweet Sour Bitter Salty Spicy Flavours!)

Banana mixed with Sweet (Jaggery), Sour (Raw Mango, Tamarind), Bitter (White Neem Flowers/In Tamil, the Neem Flowers are called Veppam Poo), Salty (Salt) & Spicy (Red Chilli Powder or Green Chillies)

Sweetened Stuffed Flatbread (Bhaksham/Bobbatlu/Puran Poli/Holige/Obbatu)

Do check out the Ugadi Recipes in the blog

In Karnataka, Mavu (Mango), Bevu (Neem Garlands) Thorana, Bevu Bella (Neem & Jaggery Pachadi)

The Ugadi Pachadi is called Bevu Bella made of simple Mixture of Unprocessed Powdered Jaggery & Fresh Neem Leaves 

Sindhi delicacies prepared for Cheti Chand are Juwar Jo Dodho, Aloo Tuk, Kanao etc.

In Marathi, the word ‘Gudi’ is used for the Victory banner raised high for Celebrating the start of a New Year!
My dear friend Dipti Shanishchar has also shared her customs and traditions followed at their true blue Marathi Home which I am going to share with you all soon :)

One of the Hinduism Blogs we like to follow has given things needed for Ugadi Pooja:

http://www.hindu-blog.com/2008/04/how-to-observe-or-celebrate-ugadi.html

now that we shifted to Michigan in 2013, we visited the Bhartiya Temple of Metropolitan Detroit in Troy on the eve of New Year and prayed for a Great Year ahead with loads of Blessings

Karnataka & Kannada Cuisine!

Mysore:
Can travel easily from Bengaluru on NH-17, distance of 142 Kms which takes about 2 Hrs 48 Mins


Famous Hanumanthu Mutton Pulao Hotel/Mess at Akbar Road, Mandi Mohalla is famous for its Special Mutton/Chicken Pulao 100/- per Plate, Muton Chaap 70/- 
nothing is available for Vegetarians here though
Celebrities like Actor Rajkumar frequented here


Kamath Lokaruchi on Mysore-Bengaluru State Highway (NH 17) is a Pure Vegetarian Restaurant
We can personally vouch for Kamath's presence on those never ending Highways (in between Chennai to Bengaluru & till Karnataka-Maharashtra Border)

Menu items like tempting Maddur Vada (famous in the Mysore Bengaluru Area made of Rice Flour, Semolina, Maida, Onion, Curry Leaves, grated Coconut, Asafoetida), Banana Coconut Chilli Bajji, Neer Dosa, Steamed Idli Vada wrapped in Banana Leaf, Rava Dosa






Mughal Darbar has Arabic influence in their Recipes

Special Mutton Biryani
Titar Kebab bred in Farms, dry spices rubbed & roasted
Chicken Afghani Chef's own creation



Phalaamrutha Ice Cream Shop:

can get a Scoop for as less as 8/-
made from locally grown Fresh Vanillla, Chocolate




City Tour:
One should definitely witness the Huge Grand Royal Celebration Phenomenon during the Major Indian Festival of Navratri in Mysore

Chamundeshwari Temple
Goddess Demon killed Demon Bakasura



Srirangapatnam
Tipu Sultan's Kingdom


Ranganata Temple
1200 years ago Tipu Sultan's father prayed here so this place was spared from attack

St. Joseph's Cathedral
Year 1234 

Clay Decorative Items sold on Highway by the Rajasthani/Gujarati Potters






Udupi:
Krishna Temple (Mutt)
serve about 10000 pilgrims everyday
temple's own Coconut Groves, Vegetable Gardens, Yoghurt with about 600 employees

Kitchens are almost 800 Years Old & areas where only Priests are allowed
prepared without Onion & Garlic

Rasam
Papad/Happala
Sambar secret here is the Molasses which isn't added in Homes
Steamed Rice
Sweets like Mysore Pak




Hampi:
Try the Luxury Accomodation Royal Orchid Hotel in Kireeti

Odiya Cuisine

Hotel Jagannath Family Restaurant on NH-5, Soro

Mushroom is easily available in Jharkhand, Odisha Border areas so most of the Dhabas have Dishes made out of these

This place has Surprisingly Good Food

Veg Thali 25/- with Rice, Dal with Tadka, Sweet Raw Mango Achar, Fried Karela, Fried Potato, Paneer Gravy, Mushroom Gravy 45/- made with Cinnamon, Sugar etc.

Non Veg Thali has options of Organic Mutton 60/- (Taste wise it is different than City Bred Meat) Chicken 50/-, Fish 30/- (Hilsa, Pomfret etc.) cooked in Mustard Oil

Bhubaneswar:

Authentic Odiya Thali Cooked in Mustard Oil

Pakhala Bhaat (Fermented Curd Rice), Kanika, Dalma (Assorted Vegetables), Santula, Mahura, Besara, Saaga Bhaja, Khajuri Khatta, Dahi Baigana, Kheeri & some other Mustard and Coconut based dishes

Manja Rai, Ambula Rai, Kakharu Danka, Ghaanta, Machha Chudchuda, Machha Chhencheda,

Boitalu Phula Bhaja (Red Pumpkin Flower Fry)

Dalma, Orissa Hotel, Kanika (Hotel Mayfair Lagoon), Phulbani (Hotel Kalinga Ashok)

Trident

Pokhal Bhaat
Tomato Khatta
Vegetable Seekh Kebab


Dalema, Bhouma Nagar

Mushroom Sabzi cooked in Banana Leaf with Mustard Flavour

Coconut Kofta Gravy





City Tour:

Lingaraj Temple lies in the heart of the City
Bindusagar Lake
Hindu Japanese Collaboration where King Asoka stone writings are preserved
Battle of Kalinga where King Asoka converted to Buddhism due to the heavy bloodshed



Puri:

From Jamshedpur in Jharkhand, Puri is about 400 Kms.

There is famous saying that Lord Vishnu goes to different places around his Temples for various activities but for Food, Puri is the place to be for him!!!
If it so for him, his Devotees should also be here at least once!!

Behind Jagannath Temple, there is huge Sweets Lane
Chenna, Khoya Munda, Chenna Pudo & many of the Lord's Favourite Sweets like Malai Pakudi can be tasted

Opposite Jagannath Temple is Mamta Khaja Sweets

Khaja (made with Flour, Mawa, Oil Deep Fried Dipped in a Sticky Sugar Syrup called the Raseni/Pak) is one of the Chapana Bhoga of Lord Jagannath

In the Evening near the Temple many Food Stalls are there
Boiled Matar Pani served with Gupchup Pani

In Sinha Dwar Chowk, one of the best Malai waala Doodh is available is near the Temple
Milk is served in Clay Matka perfectly Sweetened
Malai Puri (made with Buffalo Milk Cream which is constantly Boiled & Cooled) served in Leaf

Dalema Puri @ Puri Railway Station
Peace Restaurant
Honey Bee Restaurant
South Indian Restaurant

N Mohapatra Restaurant
Dalma with Malpua is a unique combination
Dalma has Aloo Parwal Kaddu Dal with Strong Rai Flavour

VIP Road has many roadside stalls for Dahi Bara where many College Students flock to eat

Wild Grass Restaurant, VIP Road
Locally available Pumpkin Flour along with its Stem & Leaves are used abundantly

Baingan Chutney Brinja

Wadi Chura made with Fried & Crushed Wadi 

Chingri or Poy is a locally available Green (Saag)

Khoinga Fish is famous for Saltwater & Sweet Water Lakes

Chandanpur:

Hotel Krishna & Hotel Padmalaya

Pure Vegetarian

2 of the most famous sweets are Chenna Pudo (is simple but also complicated as it is cooked in Wood overall & is perfectly Sweetened) & Chenna Jhigri

64 dishes are offered to the God (Chappan Bhog) made within the Temple without the use of Potatoes & Tomatoes

Rice Preparations
1. Sadha Anna - Simple Rice water
2. Kanika - Rice, Ghee and Sugar
3. Dahi Pakhal - Curd Rice and water
4. Ada Pakhal - Rice, Ginger and water
5. Thali Khechedi - Lentil, Rice with Sugar and Ghee
6. Ghea Anna - Rice mixed with Ghee
7. Khechedi - Rice mixed with Lentil
8. Mitha Pakhal - Rice , Sugar and water
9. Oria Pakhal - Rice, Ghee, Lemon and Salt

Sweets (small & deep fried)
10. Khaja - Made of wheat
11. Gaja - Made of wheat, sugar and Ghee
12. Ladu - Made of wheat, sugar and Ghee
13. Magaja Ladu
14. Jeera Ladu
15. Jagannath Ballav - Wheat, Sugar and Ghee
16. Khuruma - Made of wheat, Sugar and Salt
17. Mathapuli - Made of Ghee, Ginger and a kind of beans ground in to a thick paste
18. Kakara - Made of Ghee and Wheat
19. Marichi Ladu - Made of Wheat and Sugar
20. Luni Khuruma - Made of Wheat, Ghee and Salt
(On return of Bahuda Yatra during Suna Vesha, Rasagolla are offered as Bhogas but on no other day Rasagollas are allowed for Bhog)

Cakes, Pancakes & Patties
21. Suar Pitha - Made of wheat and Ghee
22. Chadai Lada - Made of Wheat, Ghee and Sugar
23. Jhilli - Rice Flour, Ghee and Sugar
24. Kanti - Rice Flour and Ghee
25. Manda - Made of wheat and Ghee
26. Amalu - Made of wheat, ghee and sugar
27. Puri - Made of wheat and Ghee and deeply fried like a small thin pan cake
28. Luchi - Made of Rice, Flour and Ghee
29. Bara - Made of Curd, Ghee and a kind of beans
30. Dahi Bara - Cake made of a kind of a beans and curd
31. Arisa - A flat cake made of Rice flour and Ghee
32. Tripuri - Another flat cake made of Rice, Flour and Ghee
33. Rosapaik - A cake made of wheat and

Milk based Sweets
1. Khiri - Milk, Sugar with Rice
2. Papudi - Prepared from only the cream of milk
3. Khua - Prepared out of Pure Milk slowly boiled over many hours to a soft custard like consistency
4. Rasabali - Made of Milk, Sugar and Wheat
5. Tadia - Made of fresh cheese, sugar and Ghee
6. Chhena Khai - Made of fresh Cheese, milk and sugar
7. Bapudi Khaja - Cream of milk, sugar and ghee
8. Khua Manda - Made of milk, wheat and Ghee
9. Sarapulli - This is the most famous and most difficult milk dish to prepare
It is made of pure milk boiled slowly for hours and spread in to a large pizza shaped pan

Curry with Vegetables
10. Dali
11. Biri dali
12. Urid Dal
13. Muga Dal
14. Dalama - This is one of the typical dishes in Oriya Home. It is a combination of Dahl and Vegetable. Usually eggplant, beans, sweet potato and tomatoes, although tomatoes are not used in Temple preparations. Coconuts and a dried root of vegetables known as Bodhi which looks like a mush room and is high in protein are added.
15. Maur
16. Besar
17. Sag - A spinch dish
18. Potala Rasa
19. Goti Baigana
20. Khata
21. Raita - a yogurt like dish with curd and radish.
22. Pita
23. Baigilni





City Tour:

3 most famous Activities in Odisha are Football, Classical Music & Akhada which can be witnessed in Puri City as well

Swarg Dwar Road Beach

Gujia- Holi ki Hardik Shubhkamnayein :)

Holi ki Hardik Shubhkamnayein :)

Indian Festival Sweets Special (Holi)

Gujia is almost like a Soft Indian Flatbread (Maida Puri) filled with Milk Solids (Khoya/Mava), Nuts, Cardamom, Sugar & traditionally fried in Ghee/Vanaspati! 

Different names across the Country but always retains one of the common ingredients of ‘Unity in Diversity’ which reflects so well in our Indian Festivals J!!  

Bihar- Pedakiya, Gujarati- Ghugra, Marathi- Karanji,

Tamil- Karachika, Kannada & Telugu- Kajjikayi, Uttar Pradesh- Gujiya

Well, I thought this Sweet kind of look like the Mediterranean Baklava (Filo pastry filled with Pistachio sweetened with Sugar Syrup), doesn’t it??!!

Makes about 10-12 Pieces

Ingredients:

All Purpose Flour- 1 Cup

For Filling:

Milk Solids (Khoya/Mava)- 250 Grams, Crumbled/Powdered

Semolina (Sooji)- 2 Tbsp., also called Chiroti Rava in Karnataka

Raisins- about 1 Tbsp.

Chironji - about 1 Tbsp.

Green Cardamom- 8 to 10

Ghee- 2 Tbsp.

Sugar- ¾ Cup

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying (Elders in the family still prefer Ghee though!)

Method:

For Filling:

In a Pan, roast the Crumbled Khoya till it turns light Red in Color on Low Flame

In another Pan, Heat about 1 Tbsp. Ghee, Add Sooji & Roast till Golden on Low Flame as well

Add this Roasted Sooji to the Khoya

In the Same Pan, Heat about 1 Tbsp. Ghee, Add Chironji & Roast till Slightly Golden on Low Flame as well

Add these Chironji Seeds & Raisins to the Khoya-Sooji Mix

Crush the Elaichi, remove its outer Cover & Powder the Seeds

 Add this Freshly Powdered Elaichi, Sugar to the Khoya-Sooji Mix

Combine all with Hands (preferably)

Transfer the contents to a Pan

Sauté on Low Flame for about 5-10 Minutes

For Dough:

In a Bowl, Add Flour, about 2 Tbsp. Oil & slowly add water for a Tight Dough consistency

Cover the Dough with a Wet Cloth & Keep Aside for about 30 Minutes

In another Bowl, Mix little water & 1 Tbsp. Flour to make a Binding Paste to Wet & Seal the unique Gujia Shape (like the alphabet D) in the edge

Make about about 10-12 small Dough Balls

With a Rolling Pin, roll 1Ball into a Poori shape

Fill the Stuffing inside & close the Gujia gently using Binding Flour Paste so that it doesn’t break in the Oil

Use a Special Gujiya D-Shaped Mould or a Special Gujia Spoon/Fork and Press it on the Edges

Heat Ghee/Oil for Deep Frying

Gently slide the Gujias & Deep Fry till they are Golden Brown

Serve along with welcoming the Guests with the Holi Colours!

Best served Fresh when it is Mildly Cooled or at Room Temperature with Holi Colours in the Tray!

We made Chennai's Favorite Chandrakala shaped Gujiya this time 

Tips:

Gujia is made differently in every Home, every City, every State & if course Countries!!

In Delhi, some of the best places (Halwai ki Dukaan) to get Yummy Gujia are Haldirams, Bikanerwala, Kaleva (Gol Market), Evergreen Sweets (Green Park), ChainaRam Sindhi Confectioners (Chandni Chowk)

Peanut Oil is used in many parts of India for Deep Frying

Khoya/Mava is just like the Ricotta Cheese made from whole milk instead of Whey & low in moisture

Avoid discarding the Elaichi Cover/Flakes as they can be thrown in the Black Tea Powder & you are bound to taste a Cardamom Flavoured Indian Tea next time!

Sanjeev Kapoor's interesting Gujia Recipe calls for the addition of Cashewnuts, Dessicated Coconut, Nutmeg Powder (Jaiphal), Raisins & believe it or not Chocolate!!!!

As a Savoury Snack Karanji is also prepared with the same dough & can be stored for few days during Holi!

Feel free to share your views & do let us know how this one turned out :)