Easy Chivda Recipe for Diwali

Ingredients:

• Bhajki Pohe - 1 Kg
• Peanuts - 250g
• Roasted Chana dal - 100g
• Cashewnuts - 150g
• Raisins - 150g
• Curry leaves - 1 sprig
• Dry coconut - half vati
• Green chillies - 10 - 15
• Fennel seeds - 50g
• Mustard seeds - a few
• Castor sugar - 3 Tbsp
• Rambandhu Chivda masala - 1 Pkt
• Sev and papdi - 250g
• Salt - To taste
• Oil - 1 small bowl

Method:

• Sift the poha in batches to remove any powdered flakes.
• Microwave the poha on high for 30 seconds in batches. If your poha is not very crisp, you can increase the time.
• Put all the poha on a large sheet of paper and allow it to cool.
• Fry the peanuts and dry coconut individually in one Tbsp of oil.
• Then individually roast the cashewnuts, chana dal and fennel seeds.
• Cut the green chillies into medium pieces and fry till it loses all the moisture.
• Heat the remaining oil and allow it to cool.
• Once the oil has cooled, mix the Rambandhu chivda masala into it.
• Heat about one tsp of oil and add the mustard seeds and curry leaves to it. Once the mustard seeds start crackling, put the flame off and keep for cooling.
• Once all the ingredients have cooled, first mix all the dry ingredients together except the sev and papdi.
• Then add the mixture of oil and masala to it along with the mustard seeds and curry leaves and mix well till the whole mixture is evenly coated with the masala.
• Then mix in the sev and papdi.
• Lastly add salt and sugar as per your taste and mix well.
• Box it in an air-tight container and Chivda is ready to serve/ share.

Easy Mawa Gujiya

Ingredients :

For outer covering,

• Maida : 4 cups
• Ghee : 8 Tbsp
• Salt : 1 tsp

For filling,

• Khoya : 500g
• Desiccated coconut : 6 Tbsp
• Cashewnuts,chopped : 20
• Almonds,blanched and chopped : 20
• Raisins : 40
• Green cardamom powder : 1/2 tsp
• Powdered sugar : 300g
• Drinking Chocolate : 1 cup

Method :

• For preparing the covering, sift refined flour and rub in the ghee and salt. Add cold water and knead into a stiff dough. Cover it with a damp cloth and set aside. 
• Roast the khoya slightly till it turns pink. Remove from heat and allow it to cool.
• Add desiccated coconut, cashewnuts, almonds, raisins, and green cardamom powder to khoya (reduced milk) and mix well.
• Add powdered sugar and grated chocolate and mix properly.
• With oiled hands divide dough into small balls.
• Grease the gujiya mould. Roll out dough balls into small puris (flat roundels), put it on the mould and press lightly.
• Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly. Open mould and remove extra dough.
• Keep gujiyas covered with a damp cloth.
• Similarly use up all the dough and stuffing.
• If you do not have a mould, gujiyas can still be prepared. Roll out puris, cut with a katori (metal bowl of four-five inch diameter) to get a proper round shape.
• Place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.
• Heat sufficient oil in a kadai (wok) and deep-fry gujiyas on medium heat till golden brown. Drain and place on an absorbent paper. Let them cool slightly before serving, as the stuffing inside may be very hot.