KURKURIT UPWAS BHAJANI CHAKLI

Chakli is a deep fried snack made with rice flour, gram flour, wheat flour or a mixture of lentil flours and is very famous in India. Usually chakli are made as a part of the Diwali faraal / Diwali snacks in Mahrashtra and Gujarat. You will need a chakli maker for this. Today I am sharing a chakli recipe which is different from our regular chakli recipe. Delicious Upwas Bhajni Chakli for Navratri, very useful for the ongoing Navratri Festival. It is very easy and simple recipe and need very few ingredients for it. It is a good idea to have flours ready so that you can make it as many times as you want evn on non-fasting days too. So learn how to make Farali Chakli with upwas bhajani. Quick chakli recipe for fasting/ upwas and believe me it tastes so delicious. Ideal recipe for fasting.

INGREDIENTS:

3 Cup Upwas Bhajani

2 Cup Water

1 teaspoon Red Chilli Powder

1 teaspoon Cumin Seeds Powder

2 teaspoon Butter

Salt as needed

 Ghee/ oil for frying

METHOD:

STEP 1 – In a vessel add water and heat on low flame.

STEP 2 – When the water starts boiling, add cumin powder, red chilli powder and butter and give a nice mix.

STEP 3 – Boil the water for 1 more minute.

STEP 4 – Remove from heat, add bhajani flour in it and mix well.

STEP 5 – Make sure that there are no lumps.

STEP 6 – Cover the mixture and keep aside for 10 minutes. The flour will cook on the steam.

STEP 7 – After 10 minutes, transfer the mixture in a mixing bowl or parat and make a soft dough. [see notes]

STEP 8 – Grease a chakli mould with some ghee. Fill it with the dough mixture and start making chakli.

STEP 9 – Heat ghee/ oil on medium flame.

STEP 10 – Grease a plate and start making chakli on it. 

STEP 11 - Drop the chakli in hot oil/ ghee. Add 5-6 chakli at one time.

STEP 12 – Deep fry them till golden brown in colour.

STEP 13 – Remove with the slotted spoon.

Drain excess oil on tissue paper.

STEP 14 – Chakli is ready to serve.

Cool them completely

and store in a clean air tight container.

NOTES: * If you are unable to make a dough then you can add some rajgira bhajani in it for binding.

UPWAS GULABJAMUN / FARALI GULABJAMUN

Farali/ Upwasache Gulab Jamun , yes you heard it right. Gulab jamun is a dessert which is popular throughout the Indian Subcontinent. It is a melt-in-mouth dessert and is most relishing after a sumptuous meal. This fasting/ farali gulabjamun recipe is nothing but prepared with Khoya/ Mawa and used Arrowroot / Ararot Powder as a binding agent. These taste just amazing and pretty easy to make. These are not only tasty but very soft, juicy and perfect sweetness and richness. You can try this recipe during this on-going Navratri festival and enjoy this melt-in-mouth dessert. Learn how to make Farali Gulab Jamun with step-by-step pictures. 

 

INGREDIENTS:

125 gms Khoya/ Mawa

1 tablespoon Arrowroot Powder/ Flour

1 Cup Sugar

1 Cup Water

Few Saffron Strands

Few Pistachios slivers

15-20 Chironji / Charoli

¼ teaspoon Cardamom Powder

Silver Warq, for garnishing

Ghee/ Shengdana Oil for frying

METHOD:

STEP 1 – In a sauce pan, add sugar and water, let us mix it.

STEP 2 – Heat it on medium flame until sugar dissolved.

STEP 3 – Let it boil for 2-3 minutes.

 STEP 4 - Switch off the flame and add cardamom powder and saffron strands and give a nice mix. Keep the sugar syrup aside.

 STEP 5 – In a mixing bowl, add crumbled khoya and arrowroot powder. Give a nice mix and make a smooth and soft dough.

STEP 6 – Cover and keep the dough aside for 20-25 minutes.

STEP 7 – After 25 minutes, grease your hands with ghee.

STEP 8 – Take small portion of dough, roll it.

STEP 9 – Make a dent with thumb in the centre.

STEP 10 – Put 2-3 chironji and close the sides.

STEP 11 – Seal the edges properly and roll it again like small ball. With the same procedure make all gulabjamun and keep them aside.

STEP 12 – Heat oil on medium flame. Once the oil is hot enough, slow down the heat.

STEP 13 – Drop 4-5 gulabjamun in it and deep fry.

STEP 14 – Use a slotted spoon and gently flip the gulabjamun to cook from the other side.

STEP 15 – When they are nice brown in colour remove them.

STEP 16 – Transfer on kitchen towel to drain excess oil/ ghee.

STEP 17 – Drop them in sugar syrup and keep aside for 10-15 minutes.

STEP 18 – Serve farali gulabjamun with a garnish of pistachio slivers and some silver warq and ready to serve.