How to make khajoor karanji (khajoor na ghugra) ?

Ingredients

1/4 cup milk

1/2 cup ghee

2 tsp poppy seeds ground

6 green cardamoms powdered

200 gm dates (seeded and coarsely grounded)

1 cup refined flour

1/4 cup coconut desiccated

ghee for frying

salt to taste

1/2 cup sugar

Method

1. Rub 1/2 cup ghee into the flour. Mix in a pinch of salt and milk and prepare dough.

2. Smoothen and knead the dough well for 15 minutes.

3. Make small balls and keep covered.

4. Prepare a smooth mixture of poppy seeds, desiccated coconut, ground dates, green cardamom powder and sugar.

5. Make small balls of even size. Roll out maida balls into small rounds.

6. Put the date stuffing on one side, fold to look like semi circle and seal the edges.

7. Cut edges with fluted cutter. Make all the gujiyas similarly.

8. Heat up ghee in a deep frying pan and deep fry gujiyas in batches till golden brown.

9. Drain. Serve as sweet snack. 

Gur, Nariyal and Chana Dal Barfi

Ingredients for Gur, Nariyal and Chana Dal Barfi

Gur (1 ½ cup)

Coconut, grated (2 cups)

Split chana dal (soaked for 1 hour) (2 cups)

Ghee (3 table spoon+greasing)

Green cardmom pawder (1/4 teaspoon)

Saffron (a pinch)

Refined Camphor (a piece)

Cashewnuts, chopped (3 tablespoon)

Method for Gur, Nariyal and Chana Dal Barfi

Cook chana dal with 3 tablespoon ghee in a non-stick pan sauté for 4-5 minutes.

Strain the ghee from the pan. Now add coconut, mix and sauté for 4-5 more minutes. Add cardamom powder, saffron, mix well and cook for 3-4 more minutes.

 Now add jaggery, mix and cook till it melts. Add cashew nuts, mix and transfer mixture onto greased tray and spread evenly.

Take a piece of aluminum foil and fold it to make a small rectangle. Place a piece of camphor on it, burn and place on the tray. Cover entire tray with another aluminum foil for ½ a minute. Remove camphor and refrigerate till set. Cut into desired shaped and serve at room temperature.