Kaju-pista karwas

Recipe name –Kaju-pista karwa  

Ingredients -1cup Cashew Nuts
1/2cupSugar
1/2cup Water
1/4 tsp Ghee
Melon seeds and silver paper for the decoration
For Pistachio filling
1/2 cup Pistachio Powder
2 tbsp Milk powder - Optional
2tbsps cup Powdered Sugar
1 tbsp warm water
Silver Varak Leaves to decorate karwas

Method – For Pistachio filling-: Mix all the pista filling ingredients and make like dough.

For covering- Put Cashew Nuts into a blender and make them really very fine, like flour.Keep aside. Dissolve the sugar in 1/2 cup of water and prepare syrup of 1 string consistency. Then add the cashew nuts. Stir continuously, until it looks like dough for bread. It takes about five to seven minutes. Now you take your pot off the heat and turn the stove off. You need to keep on stirring your dough though until it doesn’t stick to your pot anymore and doesn’t stick to your hand when you touch it. This will take about five minutes. Now add the ghee into the pot and turn the dough in it. Take the dough out now and put it in a bowl. Mix and knead very well. Now take small portion of the dough and make a small ball, by using greased palm. Fill this ball with pista filling and form in a karwa shape. Now decorate each karwa with roasted melon seed. Repeat the same for the rest of the dough.Wrap each karwa with Silver Varak Leaves.

 . Kaju-pista karwas are ready for bayna platter.  

Kaju Ka Peda

Ingredients-for the cashewnuts peda 2cups cashewnuts fine powdered ,1cup sugar, 1/2tsp cardamom powder,1/4tsp saffron strands, 

To garnish –1/2tsp cardamom powder, saffron .blanched and peeled pistachios, glazed cherries, cashew nuts and rose petals 

Method-. Dissolve the sugar in 1/2 cup of water and prepare syrup of 1 string consistency. Add cashew nuts fine powder and cardamom powder, saffron strands and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan. Transfer to a plate. Mix and knead very well. Make dough. Divide dough into lemon sized equal portions. Give shape of peda by mould or by hand to each portion .garnish with cardamom powder, saffron .blanched and peeled pistachios, glazed cherries , cashew nuts and rose petals. 

Anjeer-khajoor ki Gunjia

Ingredients –For The Stuffing- 2tbsps dessicated coconut 2 tbsps powdered sugar 1 tsp cardamom powder,20 figs soaked and chopped finely ,20 dates chopped and deseeded ,2tbsps cahewnuts powder,2tbsps roasted khoya(mix and blend well.)In a non stick pan cook on low heat for 5 minutes.keep aside to cool and divide them into 10-15 equal portions. 

For The Covering 1 ½ cups refined flour 2tbsps ghee 1/2 cup milk or as required oil or ghee for frying milk for sealing Chopped nuts to garnish 

Method –For the covering - Take the flour in a bowl and add the melted ghee over the flour. Add the milk and knead into a soft and smooth dough. Cover with a wet muslin cloth and keep aside for 30 minutes. Knead again to make the dough more soft. Divide the dough into 10-15 equal portions and roll out each portion into a circle of 4" diameter. Place a portion of the filling at the center of each puri and fold the circle in a half-moon shape. Apply a little water or milk on the edges and seal it using water. Make design by folding and cut method to seal gunjias. Repeat this process for remaining ingredients. Cover with a moist cloth for 5 minutes. Heat oil or ghee in a kadhai and deep-fry the gunjia on medium heat till it turns golden brown. Drain on an absorbent paper. Garnish with Chopped nuts. Cool and serve.