RECIPES FOR BHOG

Ghari

 Ingredients:

250 gms mawa (khoya)
100 gms powdered sugar
3 tbsp. Besan (gram flour)
1 cup maida (flour)
Ghee for frying
½ cup almond and pistachio powder
1 tbsp. Cardamom powder
A few strands of saffron
Few slices of almond and pistachio

Method:

Roast the mawa in a pan till it is dry and separated.
Heat besan with tbsp. of ghee and let it cool down.
Mix mawa, sugar, almond and pistachio powder and besan. Mix well and form the desired shape of balls.
Mix ½ cup slightly warm ghee with 3 tbsp. powdered sugar and keep aside.
Add 3 tbsp. of liquid ghee to the flour and form a soft dough.
Roll into thin oblong puri and put the ball prepared in the step 3 above on one side, and fold the puri to cover the ball. Press lightly and cut off with katori so that the additional part of puri is cut off.
Deep fry in ghee on low flame.
When cold cover with the mixture prepared in step no. 4.
Repeat with the remaining ghari.
Sprinkle slices of almond and pistachio.


Santha

Ingredients:

1 cup maida (flour)
Ghee little less than ¼ cup
½ cup sugar
Ghee for frying
¼ tsp. Cardamom powder
Few slices of almond and pistachio

Method:

Heat about ¼ cup ghee. Add ¼ cup flour and saute to a light brown colour.
Mix the remaining flour with the above thoroughly.
Prepare a soft dough with about ¼ cup water.
Make equal size balls, flatten the balls with the palm and poke the tip of five fingers.
Prick deep at random with a tip of knife or a fork. This is to ensure that sata do not puff up and are evenly fried from inside.
Deep fry on a very low flame to brownish colour, while frying turn over very carefully with a blunt end of a ladle.
On a low flame it takes considerably long time to fry to proper crispness, if fried on high flame it may be faster but the inner side will not get properly fried.
Add enough water in sugar, boil and make a thick syrup.
Take off from the heat and stir well till it turns white.
Put again on a very low flame.
Dip each sata on both sides in syrup.
Remove in a greased thali.
Sprinkle slices of almond and pistachio and also cardamom powder.
Repeat the process with the remaining santhas.


Thor

Ingredients:

½ cup wheat flour
½ cup maida (plain flour)
1 tsp. Sesame seeds
Ghee for frying
½ cup sugar
Few slices of almond and pistachio
½ tsp. Cardamom powder
Few petals of roses

Method:

Soak sesame seeds in water for an hour
Mix wheat flour, maida and soaked sesame seeds.
Take ¼ cup melted ghee and ¼ cup water ready with two separate tablespoons.
Go on putting one tbsp. ghee and one tbsp. water alternately and prepare soft dough.
Proceed as per sata recipe from no. 4 onwards.


Ghebar

Ingredients:

1 cup maida (flour)
½ cup thick ghee
1 cup sugar
1 ¼ cups warm water
Ghee for frying

Method:

Beat ghee in a thali with the help of palm till light and fluffy. Add flour little by little.
Keep adding warm water. Continue beating to form a light batter.
Heat ghee in a thick base vessel with tall and straight walls. Preferably the vessel should be of brass or thick aluminum and not of stainless steel.
The vessel should get about ¾ filled with ghee.
Fill the batter in a spouted vessel and pour about ½ a cup in the hot ghee with a narrow and continuous flow from a distance.
Use an end of wooden rolling pin to push down the ghebar in the vessel so that even the upper layer of ghebar is immersed in the boiling ghee.
When crisp remove the ghebar with the end of rolling pin and put on a strainer to let the excess ghee out. Repeat with the remaining gebar.
Boil water and sugar to make a syrup of 2 thread consistency.
Keep on a perforated ladle, pour 4-5 tbsp. of syrup.
Let extra syrup drain out by keeping the gebar on a strainer.
Sprinkle cardamom powder and slices of almond and pistachio.
Repeat the process with remaining ghebar.


Mung Daal Seera

Ingredients:

1 cup mung dal ( green gram split without skin )
1 cup ghee
2 cups milk
1 ¼ cups sugar
few strands of saffron
1 ½ tsp. Cardamom powder
few slices of almond and pistachio

Method:

Soak mug dal for 3-4 hours.
Remove from water and grind coarsely in a mixer.
Heat 2-3 tbsp. of ghee in a pan and saute the dal on a low flame.
Keep on adding ghee little by little and continue stirring.
When it turns reddish brown add milk.
* When milk gets absorbed, add sugar and continue stirring on a low flame.
When ghee starts separating from sheera add paste of saffron and cardamom powder and remove from heat.
Sprinkle slices of almond and pistachio.

Note:

Instead of milk, water can be used in step no . *
Instead of mung dal. Coarse mung flour can be used for this recipe.