kalmi wada (farsan )

Recipe name –kalmi wada (farsan ) #MyRegionalDiwaliRecipe

Ingredients –

1cup thickly  grinded soaked chana dal paste

1/2cup urad dal paste  (without water )
1 tsp coriander seeds , roasted and crushed
1 tsp funnel seeds

8blackpepper corns ,crushed
salt  to taste
oil   for deep frying

Method -

1. Add, coriander seeds, crushed 8blackpepper corns, fennel seeds and salt to both of  dal(lentil ) pastes  and mix well.
2. Divide the mixture into 10 equal portions.
3.  
4. Flatten the dal mixture lightly using wet fingers to make a (4”) diameter vada of (¼”) thickness.
5. Heat oil in a pan or  kadhai, slide the vada in the hot oil and deep fry till light brown colour, over a medium flame.

6.    Cut the vadas into long strips and deep fry again till they are golden brown and crisp.

Note –u can make wadas in advance ,cut and deep fry before serving.

Or u can fry then crispy ,cool and keep in airtight box. Can be serves as chaat with dahi or khatti meethi  chutney

Fresh Nariyal Burfi-

Recipe name-Rosy coconut Burfi (in discs shapes ) discs#MyRegionalDiwaliRecipe

Ingredients- scraped fresh  coconut-2cups

sugar -1cup

malai -1cup

milk -1/2cup

cardamom powder-1/2tsp

khoya -1/2cup

ghee -1tsp

rose syrup -1tsp

silver balls.-as required

Method-Mix sugar, malai and milk well.

 Add scraped coconut and mix.

Transfer the mixture into a pan and cook, stirring continuously with a spatula. Add cardamom powder and khoya .

Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan.

Grease a tray with ghee. Pour the mixture into it and spread evenly.

 Cool and cut with small ring mould dipped in rose syrup.

 Decorate with silver balls.