Soan Papdi

Ingredients

 1 1/4 cup gram flour / besan
 1 1/4 cup plain flour (maida)
 250 gms. ghee
 2 1/2 cups sugar
 1 1/2 cup water
 2 tbsp. milk
 1/2 tsp. cardamom seeds crushed coarsely
 2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
 4" squares cut from a thin polythene sheet

Method

 Sift both flours together.
 Heat ghee in a heavy saucepan.
 Add flour mixture and roast on low till light golden.
 Keep aside to cool a little, stirring occasionally.
 Prepare syrup simultaneously.
Add sugar, water , once it boils, add milk, remove the scum that floats on top.
 Boil till syrup forms a 2 1/2 thread consistency.
 Pour at once into the flour mixture.
 Beat well with a large fork till the mixture forms threadlike flakes.
 Pour onto a greased surface or thali and roll to 1" thickness lightly.
 Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
 Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.

store in air-tight container.

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Cottage cheese-potatoes stuffed koftas

Cottage cheese(paneer) 500 gm

Potatoes 150 gm

Corn flour 100 gm

Cashew nuts 200 gm

Charmagaz 100gm( this is pumpkin & melon seeds)

Chironjee 100 gm

Curds 200 gm

Butter 50 gm

Oil 150 gm

Seasoning to taste

Salt to taste

Method

Grate paneer & cook & mash the potatoes.

Chop cashew nuts & raisins finely.

Mix together paneer, potatoes & seasoning.

Prepare koftas & stuff each one with cashew nuts & raisins micture.

Fry these koftas & keep aside.

Sauté the chopped onions & charmagaz in butter.

Add curds, mix well on low flame.

Add koftas to the sauce & bring to a boil.

Serve at once, garish with fresh chopped coriander leaves.