Diwali Delicacies TO ENJOY!

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It is part of the Diwali tradition to make delicious sweet meats to share with neighbors, friends and family.
Here are a few simple recipes that you may want to try.

GULGULA
(WITH A TWIST)

Also referred to as Indian Doughnut, ‘gulgula’ is a very simple snack that takes only a few minutes to complete with easy to obtain ingredients.

Ingredients:
1 cup all-purpose flour
2 ripe bananas
½ cup brown sugar
½ cup of raisins
Oil for frying
1 tsp baking powder
1 tsp vanilla extract
¼ tsp ground nutmeg
½ tsp ground cinnamon

Directions:
1. Peel the bananas and mash them in a bowl until the texture is smooth.
2. Add the sugar, nutmeg, cinnamon and vanilla extract and mix well.
3. Sift in flour and baking powder.
4. Add raisins and stir.
5. Let the mixture rest for 15 to 20 minutes.
6. Heat sufficient oil in a pan and use a spoon or two to shape batter into tiny balls.
7. Drop balls in the hot oil, turn often and ensure they are golden brown in color.
8. Remove from oil and place onto a paper towel layered dish to soak up excess oil.

GOJA

Ingredients:
2 cups all-purpose flour
1 cup of brown sugar
½ tsp of baking powder
2 tablespoons of ghee
A pinch of salt
Oil for frying
½ cup of water

Method:
1. In a bowl, sift the flour and baking powder. Then add the ghee, salt and a small amount of the water and knead well.
2. Make small portions of round balls. Leave them to rest for 15 to 20 minutes.
3. In a separate bowl, mix the sugar with water and bring to a boil to make the syrup.
3. Using a rolling pin, roll each ball of dough out flat. They should now be oval shaped. Cut incisions all around the goja using a knife. This will prevent it from swelling up.
4. When the syrup is done boiling, remove from heat and place in a bowl.
5. Heat the oil in a frying pan. Drop the gojas in and deep fry on both sides until golden brown.
6. Remove them from the oil and place them directly into the bowl of sugar syrup. Let them rest for about 2 minutes and then remove and place on a plate.
7. Repeat the process for every piece and enjoy when cooled.

BARA

Bara is an Indian fritter comprised of ground lentils, spices and chillies. It has a crunchy outer texture, a spongy center and a great smell due to the spices.

Ingredients:
2 cups of split peas flour
2 cups all-purpose flour
Water for mixing
2 tsp salt
2 tsp baking powder
2 cups of vegetable oil
5 chopped stalks of shallot/ scallions
Tamarind chutney for serving
Blended seasoning of:
1 tsp turmeric
1 tsp garlic grounded
1 tsp ground ginger
3 cloves of garlic
2 tsp curry powder
A handful of cilantro, finely chopped
1 chopped onion

Method:
1. Heat the oil in a medium-sized pan.
2. Put both the split peas flour and all-purpose flour in a bowl and mix in the curry powder, ginger, ground garlic, turmeric and chopped cilantro and onion.
3. Add in the other ingredients and slowly stir in about 1 to 2 cups of water until it turns to a sticky paste.
4. Add in the chopped shallot with the salt and mix again using your hands.
5. Wet your hands and create tiny disk like patties from the dough and drop into hot oil. Ensure that the pan is not over crowded.
6. Flip each and fry until golden brown.
7. Drain oil from the bara using paper towels and serve with the chutney.

RASGULLA

Ingredients:
1 cup of brown sugar
1 cup of water
½ litre of milk
3 tbsp lemon juice
2 tsp all-purpose flour
¼ tsp cardamom powder or rose essence

Method:
1. Bring the milk to a boil in a medium-sized pot.
2. Add the lemon juice and stir slowly until the milk looks like it has curdled and strain it through a strainer to collect the cheese.
3. Add the flour to the cheese and knead to make a soft dough. Make tiny round balls from the dough and put aside for a few minutes. They should be smooth and without any cracks.
4. Mix the sugar and water together and bring to a boil to make the syrup.
5. When the syrup is ready, add the tiny balls of dough and cook for 20 to 30 minutes.
6. Add the rose essence or cardamom powder and turn the stove off.
7. Allow it to cool and serve.

Article Categories:
Diwali 2018 · Diwali Edition · Diwali Issue 3 · Food

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