Celebrating India’s Harvest Through Traditional Sweets

• Raw rice – ½ cup
• Moong dal – ¼ cup
• Jaggery – ¾ cup, grated
• Ghee – 3 tbsp
• Cashews – 2 tbsp
• Raisins – 1 tbsp
• Cardamom powder – ½ tsp
• Water – 3 cups

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1. Dry roast moong dal lightly until aromatic.
2. Wash rice and roasted dal together.
3. Pressure cook rice and dal with water until soft and well-cooked.
4. In a separate pan, melt jaggery with a little water and strain to remove impurities.
5. Add the jaggery syrup to the cooked rice-dal mixture and simmer gently.
6. Stir in cardamom powder and cook until thick and glossy.
7. Heat ghee in a small pan, fry cashews and raisins until golden, and add to the pongal.
8. Mix well and serve warm.

• White sesame seeds – 1 cup
• Jaggery – ¾ cup, grated
• Ghee – 1 tbsp

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1. Dry roast sesame seeds until lightly golden and aromatic; keep aside.
2. Heat the ghee in a pan and add jaggery.
3. Cook on low heat until the jaggery melts and reaches a soft syrup consistency.
4. Add roasted sesame seeds and mix well.
5. Transfer the mixture to a greased surface.
6. Flatten evenly and allow it to cool slightly.
7. Cut into square pieces while still warm.

• Sweet corn kernels – 1½ cups
• Milk – 1 litre
• Sugar or jaggery – ½ cup
• Cardamom powder – ½ tsp
• Ghee – 1 tbsp

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1. Grind half the corn kernels to a coarse paste.
2. Heat the ghee in a pan and sauté the ground corn briefly.
3. Add milk and bring to a gentle boil.
4. Add the remaining whole corn kernels and simmer until thick.
5. Sweeten with sugar or jaggery and mix well.
6. Add cardamom powder and cook for a few more minutes.
7. Serve warm or chilled.

• Full-fat milk – 1 litre
• Wheat flour – ½ cup
• Sugar – ¾ cup
• Ghee – ½ cup
• Milk powder – ½ cup
• Almonds – 2 tbsp, chopped
• Pistachios – 2 tbsp, chopped
• Cardamom powder – ½ tsp

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1. Heat the ghee in a heavy-bottomed pan over low heat.
2. Add wheat flour and roast slowly, stirring continuously, until golden brown and aromatic.
3. Pour in the milk gradually, stirring constantly to avoid lumps.
4. Cook on low heat, stirring often, until the milk reduces and thickens.
5. Add milk powder and mix well to enrich the texture.
6. Add sugar and continue cooking, stirring continuously.
7. Cook until the mixture thickens, turns glossy, and begins to leave the sides of the pan. This slow process is key to achieving the signature caramelised flavour.
8. Stir in cardamom powder and chopped nuts.
9. Transfer the mixture to a greased tray and spread evenly.
10. Allow it to cool and set completely.
11. Cut into square pieces and serve.

     Serving Note:

      Dodha Barfi tastes best when stored in an airtight container and enjoyed at room temperature during winter celebrations.

• Chironji (Cuddapah almonds) – 1 cup
• Sugar – 1 cup
• Mawa (khoya) – 1 cup
• Cardamom pods – 4–5, crushed
• Water – ½ cup

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1. Heat a pan on low flame and dry roast the chironji until fragrant.
   
2. Remove from heat and allow the chironji to cool completely.
   
3. Once cooled, grind the roasted chironji into a coarse powder and set aside.

      To prepare the sugar syrup:

1. In a wide pan, add sugar and water.
2. Heat gently, stirring until the sugar dissolves completely.
3. Continue cooking until the syrup reaches a two-thread consistency.

      To make the barfi mixture:

1. Add the ground chironji, mawa, and crushed cardamom to the sugar syrup.
2. Mix well and cook on low heat, stirring continuously to avoid lumps.
3. Continue stirring until the mixture thickens and begins to leave the sides of the pan.

      To set the barfi:

1. Transfer the mixture to a greased plate or tray and spread evenly.
2. Allow it to cool and set completely.
3. Cut into squares and serve.

      Serving Note:

      Store Chironji Barfi in an airtight container and enjoy it within a few days as part of winter festivities.