Gulachi Sanjyachya Polya With Whole Wheat Flour#BreadBakers

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough 

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 

Cool and then knead this well till forms a soft ball and keep aside. 

Divide into 6 equal round balls. 
Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish.  Fill a semolina ball in the center and cover it tightly to make ball. 

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

Cook till golden spots are seen on one side and it starts to puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 

Now drizzle a teaspoon or more of desi ghee, on and around it while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lushlushit (लुसलूशीत) !!

                              

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!! 

We had with a hot cup of tea. 
Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Indian Breads.

• Butter Naan from Passion Kneaded
• Cheese and Garlic Naan from Karen's Kitchen Stories
• Gujarati-style Savory Pancakes from Food Lust People Love
• Gulachi Sanjyachya Polya With Whole Wheat Flour from Sneha's Recipe
• Instant Appam from A Messy Kitchen
• Sourdough Khamiri Roti| from Zesty South Indian Kitchen
• Litti Choka from Cook with Renu 
• Magical Avocado Paratha from A Day in the Life on the Farm 

Besan Almond Ladoo#Alphabet Challenge

These ladoo's are my hubby's favorite, he simply loves them. I have already posted a recipe of the these ladoo's , but, this is with almond meal, it has a nutty taste.
Ingredients
¾ Cup Ghee
2 Cups Chickpea Flour/Besan
½ Cup Ground Almonds/Almond meal
½ - ¾ Cup Caster sugar
½ Teaspoon Cardamom powder

Method

Heat the ghee. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smell fragrant, about 10 to 15 minutes. The mixture should be pasty, not powdery. Remove the mixture from the heat and cool slightly. Add the ground almonds, caster sugar and ground cardamom to the pan and mix thoroughly. Taste for sugar, add according to the sweetness you require. While the mixture is warm, shape it into balls.

Store the ladoo's in an airtight container and they can be eaten immediately, but taste better after several hours.
Labels: Almond Meal, Besan, Diwali Faral, Festival Sweets, Maharashtra, Sugar, Ladoo, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "L" 

Karen’s Kitchen Stories: Lychee Martini 

 A Messy Kitchen: Lemongrass Chicken and Asparagus 

Food Lust People Love: Lobster Butter 

Culinary Cam: Enamored with Culinary Lavender: From Sips to Sweets 

Jolene’s Recipe Journal: Lemon Pudding Cookies

Magical Ingredients: Lentil Lasagna Dip

Mayuri’s Jikoni: Lobia Paneer Salad

A Day in the Life on the Farm: Preserved Lemons

Sneha’s Recipe: Besan Almond Ladoo

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chickpea Salad with Lemony Swiss Chard Pesto

Palatable Pastime: Tahdig Lubia Polo

Khoya/Mawa Gujiya With Dry Fruits#AlphabetChallenge

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.
Measurement 1 Cup = 200 Ml Cup
Ingredients
For The Dough
2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut
Method

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

For The Dough 

Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 

This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.

Chop the dry fruit finely and mix in the desiccated coconut and cardamom powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.

The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri. 

then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water.  

then place a heaped tablespoon of filling. 

Cover it and seal it the edges by pressing it with your thumb, then with a fork make a design.

Like wise make all and let them rest covered with a damp cloth for 10 minutes.

In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.

These are all fried, crispy flaky.

These are packed and ready to take for our trekker's party on the hills. Enjoy!!

My Notes

Make sure you do not add a lot of water while kneading the dough - the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low.

Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "K"

• Sneha’s Recipe: Khoya/Mawa Gujiya With Dry Fruits 
• Jolene’s Recipe Journal: Strawberry Kuchen 
• Food Lust People Love: Kiwi Tomato Feta Salad 
• Mayuri’s Jikoni: Kachumbari,Kenyan Salad 
• Blogghetti: Chipotle Lime Shrimp Kabobs 
• A Day in the Life on the Farm: Fresh Kielbasa Sheet Pan Dinner 
• A Messy Kitchen: Kimchi Udon 
• Karen’s Kitchen Stories: Cheese Tortellini Soup with Kielbasa and Kale 
• Magical Ingredients: Kimchi Gochujang Dip 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Hawaiian Pineapple Ketchup 
• Culinary Cam: A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies 
• Palatable Pastime: Kimchi Cucumber Pickles

Guava Cheese#SundayFunday

Guava Cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. This is cheesy, soft, melt in the mouth sweet. Do give it a try. This sweet has no flour or eggs, completely vegetarian, vegan, gluten free. My mom's favorite sweet. 

Ingredients
4 Cups Guava Pulp (1½ Kg Ripe Big Guavas)

4 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink/ Red color or color of your choice
Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container). 

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering.
Take the seeds pulp in a fine strainer and remove the pulp as much as possible. 
Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar. 
Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till starts form a ball in the center. 

Take it our into a greased tray and spread it. Cool completely and cut into squares. Store in airtight containers.

This stays good for 3 months in a cool dry place.

Labels: Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas, East Indian, Sunday Funday

For Sunday Funday we are celebrating Moms Day. 

Check the recipes made to celebrate this special day!   

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life

Firni/Phirni#AlphabetChallenge

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love it.

Ingredients  

500 ML Milk
2 Tablespoons Heaped Basmati Rice 

½ Cup Fresh Cream  

¼ Cup Sugar  

2 Tablespoons Each Almonds & Pistachio - silvered 

½ Teaspoon Cardamom powder
Method 

Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 

Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 

Now add the sugar and again stir till the sugar melts. Then add the fresh cream stir it and switch off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.  Refrigerate it for few hours.  

Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.

Enjoy!!!

Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "F"

Jolene’s Recipe Journal: French Onion Soup

Blogghetti: Sheet Pan Chicken Fajitas

Karen’s Kitchen Stories: Fluffy Focaccia with Garlic Oil and Herbes de Provence

Sneha’s Recipe: Firni/Phirni

Food Lust People Love: Fish Sauce Roasted Chicken

Mayuri’s Jikoni: Fattoush Salad

A Messy Kitchen: Fennel, Tangerine & Olive Slaw

A Day in the Life on the Farm: Roasted Vegetable Farro Bowl

Culinary Cam: Fig Leaf-Wrapped Cheese 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sausage Meatballs with Vodka Fennel Sauce