CHHENA LAUKI BARFI
INGREDIENTS
- 1 cup paneer (chhena)
- 4 cups grated bottle gourd (lauki)
- 1 cup jaggery powder (adjust to taste)
- 1 teaspoon cardamom (elaichi) powder
- ½ cup ghee
- Chopped pistachios for garnishing
METHOD
- Prepare fresh chhena by curdling milk with lemon juice. Wash, strain and squeeze out the excess water. Rub the chhena gently between your hands until soft and smooth.
- Grate the bottle gourd and squeeze out the excess water. Cook it in ghee on a low flame until soft.
- Add the jaggery powder and cardamom powder. Mix well and cook for a few minutes.
- Add the softened chhena to the bottle gourd mixture and mix well.
- Transfer to a tray, press evenly and garnish with chopped pistachios.
- Refrigerate for 4 to 5 hours until set.
- Cut into bite-sized pieces and serve cold.
MOONG DAL CRACKERS
INGREDIENTS
- ⅛ cup moong dal
- 1 small tomato
- ½ cup atta (whole wheat flour)
- 1 tablespoon ghee
- 1 tablespoon flax seeds
- 1 teaspoon jeera
- ½ teaspoon Kashmiri red chilli powder
- ¼ teaspoon salt
METHOD
- Soak the moong dal for 1 hour. Drain well and coarsely grind it with the tomato.
- Add the dal-tomato paste a little at a time to the atta along with the ghee, flax seeds, jeera, Kashmiri red chilli powder and salt.
- Mix well and knead into a soft dough. Roll it out thin and cut it into desired shapes.
- Air-fry or bake at 160°C for 9 to 10 minutes or until the crackers turn crisp.
- Cool completely before serving. Store in an air-tight container.
Warning: Ask a parent or adult to help with this recipe.
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