RICE CHAKLI
INGREDIENTS
- 2 cups rice flour
- ½ cup roasted besan (gram flour)
- ¼ teaspoon hing (asafoetida)
- 1 teaspoon red chilli powder
- 2 tablespoons white sesame seeds
- Salt to taste
- 2 tablespoons oil
- ¾ to 1 cup warm water (as needed to knead)
- Oil for deep frying
METHOD
- In a large bowl, mix the rice flour, gram flour and salt well and make a well in the centre. In the well add the hing, red chilli powder and sesame seeds.
- Heat 2 tablespoons of oil till it is smoking. Add the oil to the well and cover the entire bowl for 5 minutes.
- Now, slowly start to move the flour from the outside to the centre and mix it well. You can use the tips of your fingers to mix the dough. The oil should coat all the flour well. Then slowly start adding warm water and knead the dough into a smooth, non-sticky dough. Cover with a damp cloth and set aside for 10 minutes.
- Heat the oil for deep frying.
- Fit the chakli press with the star-shaped plate and grease it well. Start to make the chakli spirals on rectangular pieces of butter paper.
- When the oil is very hot, lower the flame and start to put the chaklis in to fry. When they float to the top, flip them and cook the other side. Drain on paper towels.
- Let the chaklis cool completely and store in an airtight container. These chaklis will stay crisp for 2 to 3 weeks.
BESAN LADOO
INGREDIENTS
- 2 cups besan (gram flour)
- 2 tablespoons fine semolina (rava)
- ½ cup ghee
- ¾ cup powdered sugar
- ½ teaspoon cardamom powder
- 2 tablespoons chopped cashews and almonds (optional)
METHOD
- Dry roast the besan and semolina in a thick-bottomed kadai on a low flame for 8 to 10 minutes, stirring constantly till the colours turn slightly darker and the raw smell fades. Remove from the pan and cool completely.
- In the same pan, add a little ghee and let it melt on a low flame. Add the cooled roasted besan mix back into the ghee and let it cook. When you see that the ghee has been absorbed, add some more and repeat the process till all the ghee is used up.
- Keep roasting the besan mix on a low flame for another 10 to 12 minutes till the mixture becomes smooth and golden brown and the ghee begins to release from the mixture. The mixture will now start to look glossy.
- Let the mixture cool till it is warm and mix in the powdered sugar and cardamom powder. Stir it well till the sugar is completely mixed.
- Use a little ghee on your palms. Take small portions of the warm mix and roll it into round ladoos. Garnish with chopped nuts.
Warning: Ask a parent or adult to help with this recipe.
ACTIVITY: Sweet State of Affairs
Match the sweets to their state.
