Besan ki chakki , moong dal sheera & dahi vada... rajasthani cuisine

Ingredients

Besan Ki Chakki:

• 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

Moong dal Sheera:

• 100 g moong dal
• 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

Dahi Vada:

• 250 g moong dal
• 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
• For the dahi
• 500 g curd, chilled
• 1/2 teaspoon chilli powder
• 1/4 teaspoon black salt
• 1/2 teaspoon cumin jeera powder
• Salt to taste

You may like

Vegetarian tagine with seitan

Preparation

• Besan Ki Chakki:
  
  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.
• Moong dal Sheera:
  
  Wash and soak the moong dal 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.
• To prepare dahi:
  
  Add salt , chilli powder, black salt and cumin powder to the curd and mix well to a smooth paste.
• Wash and soak the moong dal for two hours and grind to a fine paste. Add all the seasoning to the moong dal 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.