- 2 cup of Flour
- 1 cup of Water
- Ghee to deep fry
- Mix flour and water to make dough. Knead well till you get uniform dough. Dough should be soft so we can make thin puri.
- Cover the dough with a plate and leave it for a few hours.
- Take a small amount of dough and roll with a rolling pin to make a circle about 2 mm thick and 10 – 12 cm in diameter.
- Roll a few of them first before heating the oil as it doesn’t take too long to cook the puri.
- Heat the oil in a deep pan. There should be enough oil in the pan so the puri will sink. To check if the temperature of the oil is right, put a small amount of dough in the oil. If it raises immediately to the top, it is ready for the puri
- Put the puri in the hot oil and use a basting spoon to press the puri slightly. It will help puri to puff up.
- Once it is cooked put them on a kitchen towel to take out the excess ghee.
- If you want hard crunchy puri, do not stack then on top of each other.
- If you want soft Swari (a type of soft Nepali puri), then stack them on top of each other.
- Server with with any curry or it can be enjoyed with tea.
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I think many of you know already that from my previous posts that Nepal follows a different calendar than the Gregorian calendar. So the months are different and the start and end of the months do not match with the Gregorian calendar. Also Nepali people have lots of festivals according to their own calendar.
On Sunday, 15 January, it was 1st of Magh 2068. This day is called Maghe Sankranti. It is the end of winter and start of warmer days in Nepal which is also believed to bring an end to the ill-omened month of Poush when all religious ceremonies are forbidden.
Normally people go to holy rivers around the country like Devghat, Dolalghat, Sankhamul Ghat to take a holy dip in the morning and offer auspicious food like laddoos (sesame seeds candy ball), chaku (molasses), ghee (clarified butter), sweet potatoes, yam, khichari (mixture of rice and lentils) and green leaf spinach to the gods. Then in the afternoon and evening there will be a bhoj (get together) to eat all these food they have prepared.
Chaku (Molasses) is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.
Laddoos (sesame seeds candy ball) is made with black or white sesame seed and chaku . They are sweet like candy and very tasty.
In Newari culture, this day is also known as ‘Ghyo-Chaku Salu’ which means the day to eat chaku (molasses) and ghee (clarified butter).
Days leading to this festival, you will see vendors in the street selling lots of sweet potatoes and yam as well as molasses and black and white sesame candy balls all across the country. I love the white ones 🙂
When I was in Nepal, I remember going to my grand ma’s house with my brother and she would put mustard oil on our head and bless us. Then we would be given khichari with melted Ghee and Chaku with sweet potatoes and yam. I really miss those days.
Happy Maghe Sankranti!!!
Posted in Nepal, Nepali Culture, Newari Culture
Tagged chaku, Devghat, Dolalghat, ghee, Ghyo-Chaku Salu, holy dip, khichari, Maghe Sankranti, mustard oil, Sankhamul Ghat, sesame seeds, sweet potatoes
I made a Besan ko Ladoo for the first time in my life from a recipe I found on the internet. It turned out good so I am sharing the recipe here. It is taken from the website Manjula’s kitchen and the pictures are from my attempt to make them.
Ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan). This recipe will make approximately 16 ladoos.
- 1 1/2 cups gram flour (basen)
- 2 tablespoons semolina flour (fine sooji)
- 1/2 cup unsalted melted butter
- 3/4 cups sugar (I used only ½ cup sugar as I don’t like my ladoos too sweet)
- 4 tablespoons sliced almonds (badam)
- 1/4 teaspoon coarsely grounded cardamom seeds (ilaichi)
- 1 tablespoon melted butter or ghee
- 1 tablespoon sliced pistachios (pista)
- Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
- Turn on the stove to medium heat and begin to roast the besan mixture until besan becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to cook thoroughly.
- When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes.
- Remove the pan from the heat and let the besan cool until it is warm to the touch but don’t let it cool to room temperature.
- While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
- To make the ladoos, take about 2 tablespoons of warm besan mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the size as you prefer.
- When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter-inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so that some pistachios stick to the ladoo.
- Put ladoos back on the plate with the pistachio side facing up.
- Leave the ladoos on the plate to cool to room temperature before putting into a covered container.
Posted in Recipe
Tagged almonds, badam, besan, Besan ko ladoo, cardamom seeds, ghee, gram flour, ilaichi, ladoo, pista, semolina flour, sooji, sugar