Bundiya laddu

 

Ingredients:

• 1Kg Besan (Gram/ Chickpea flour)

• 2 Kg Sugar

• 4 Tablespoon Ghee

• Water (as required)

Procedure:

• Mix the Besan in adequate amount of water until a smooth medium thick batter is obtained.
• Make sure that the batter is not too runny.
• Prepare Chasani (Sugar Syrup) by boiling 8-10 big bowls of water with 2Kg of sugar; check if it’s sticky to touch by taking a spoonful of chasani & letting it cool down before your test.
• Heat the ghee and fry droplets of the batter by adding spoon fulls on top of a perforated ladle/Jhara, this will make Bundiya
• Take the Bundiyas and soak it in the Chasani; make sure the Chasani is still warm
• After the bundiyas have soften , take  hand fulls  and roll into round table tennis ball like shapes

Your Laddus are ready to be enjoyed.

 

Rasbari

Ingredients

2 litre milk

 

1 Teaspoon Vinegar

 

2 Bowls Sugar

 

4 Bowls Water

 

Process

• Bring the milk to a boil on medium heat.
• While the milk is boiling, add 1 teaspoon of Vinegar so that the milk proteins separates/ Curdle (in Nepali we call this ‘fatnu’).
• Pour the separated milk into a cotton/ muslin cloth and put it on a sieve (chhanna in Nepali).
• Wash it by covering with the cloth 4 times to clean it.
• Put it in a plate and rub it well.
• Then, you can make small balls out of it, a small table tennis ball size is recommended.
• Keep the balls aside.
• Boil 4 bowls of water with 2 bowls of sugar until it turns syrupy.
• After it starts boiling properly soak the balls in it.
• Cover with lid.
• Let them soak for 15 mins.
• Take the balls out and pour 1 bowl of cold water over it.

Your Rasbari is ready to be enjoyed!

 

 

Ginger Candy

Ingredients

Ginger (As desired)

 

Lemon juice (As required)

 

Cumin (As desired)

 

Rock Salt and Regular Salt (As desired)

 

Process

• Take desired amount of ginger.
• Wash your ginger properly and dry them.
• Peel your ginger.
• Slice your ginger into very small thin pieces.
• Put your ginger slices in a jar.
• Pour lemon juice in the same jar.
• The level of lemon juice should be an inch above the level of ginger.
• Add cumin seeds without frying or grounding them in the ginger along with rock salt regular.
• Pickle this mixture in a jar for 15 to 20 days.
• Take it out of the jar.
• Dry it out in the sun for 5 days.

Your ginger candy is ready to be enjoyed!

 

 

 

Ingredients for dates  pickle

1 kg dates

2 kg lemon

Half a cup Sugar

To taste Salt and rock salt

200g Cumin

½ tb spoon Black pepper

½ tbspoon Garam  masala

 

Process of making pickles:

• The first step is to clean dates and slice it open.
• Deseed the dates and cut them into pieces.
• Take a jar and put your dates in a jar
• Squeeze the lemons and pour the juice into the jar.
• The level of your juice should reach an inch above the level of your dates.
• Then you need to sauté the cumin seeds and grind it.
• Stir your dates in the lemon juice (in the jar) everyday for 2 days.
• On the third day, add cumin (friend and ground), sugar, black pepper, garam masala, rock salt and salt in your jar with dates and lemon juice.
• If you do not want your pickles to be overly sweet then sugar is not necessary.
• Keep jar aside.
• On the third day itself, take your dates out of the jar.
• Put out in the sun to dry on a flat surface for a day.
• At the end of the day put it back in the jar. Repeat for one more day.
• Let your pickle dry in the sun for two days.

Your pickle is ready to eat!