Gujiya / Karanji recipe: Diwali Sweets

INGREDIENTS for stuffing / filling of Gujiya / Karanji:
Grated coconut – 2 spoons
Mawa (khoya) – 250 grams (if you don’t like / get khoya, you can avoid it but increase the amount of coconut to 4 spoons)
Cashewnuts – finely chopped
Raisins/ kishmish
Green cardamom – powdered – 1 pinch
Sugar – powdered – 1 1/2 cups

METHOD of preparing stuffing of Gujiya / Karanji

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Last minute cooking tips: When you need more quantity

The other day, I was preparing my favorite capsicum with gram flour / shimla mirch with besan subzi, when at the end of it the quantity of sabzi turned out to be very less. My family was all set to dine and here I was in a fix. With no time and energy left, I had to seek help from the experimental part of my brain.

I removed the subzi in another vessel and quickly added a tsp of oil in the pan in which I had prepared the dish. The pan already had the aroma and some flavor of capsicum + besan, so I conveniently avoided adding the mustard seeds and jeera... no time to wait for them to splutter ;) I did add a few curry leaves though!

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For the love of Khichdi at Durga Puja

While most people hate khichdi, some really love it. I know of some friends who prefer to order dal khichdi from a restaurant instead of a biryani or paneer+tandoori roti combination. After all, like dals, khichdis can be of various types, consistencies and flavours. And when they are served hot with a dollop of pure ghee, khichdis are truly heavenly!

I was not such a huge fan of khichdi always...

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