If festivals are here, can we not mention sweets? Stop counting calories and binge on these, says Rama Gokul.
Gram flour or Besan is a very popular ingredient and comes in handy to turn out sweets and savouries in a jiffy. Roasted bengal gramdal looks very attractive when used to garnish certain dishes, Here are a few ways to use the dal/flour to enhance the festive fervour.
Carrot Pak
Ingredients: Besan 1 cup; Carrot gratings 1 cup; Sugar 2 cups; Ghee 1 cup; Saffron (toasted & crushed) A pinch; Milk 1 Tsp; Almond slivers a few - garnish
Method: Put carrot gratings and sugar in a blender and grind for a minute. Cook the mixture till it is soft and dry. Keep aside. Heat ghee. Add besan and fry till light brown. Add the carrot mix and keep stirring till almost dry. Add the saffron to the milk and add to the cooked mixture. Continue to cook till the mix leaves the sides of the pan and pour the mix on a plate to 1/2" thickness. Shape the mass into a square. Sprinkle almond slivers and press gently. Cut into desired shape while still warm.
Method: Mix butter/ ghee and sugar and rub well till fluffy. Add the two flours and cardamom powder and mix well. Add enough water to make into coating batter consistency. Heat fat. Dip each cashew in the batter and deep fry till golden and crisp. Drain and store when cool. Very crispy and crunchy but slightly brownish /golden cashews are ready to savour.
Method: In an iron kadai, roast groundnuts to a uniform brown. Add the rest of the ingredients and keep stirring continuously on a low fire till the jaggery foams a frothy syrup and coats all the nuts. Continue stirring till the mixture is dry and forms into chunks. Allow to cool in the kadai itself and then store when cool.
Hint: For those who are not very adept at forming round laddus, the mixture can be made into cubes.
