Guru Nanak Jayanti Recipes

• 2 tbsp Wheat Flour
• 2½ tbsp Ghee
• 1 cup Sugar/ Molasses (Jaggery)
• 2½ cups Water
• Elaichi Powder (for flavoring)
• Pistachios (chopped, for decorating)
• Almonds (chopped, for decorating)

• Place flour and ghee in a large saucepan and roast on slow flame. Make sure that you stir constantly to avoid it from burning.
• Dilute sugar with water and keep it for boiling.
• When the flour turns golden brown, add the boiling sugar water.
• Stir well to mix. Keep stirring continuously till the excess water evaporates and ghee separates.
• Add elaichi powder and mix well.
• Remove from heat and decorate with chopped pistachios and almonds.
• Serve warm.

• ½ cup Condensed Milk
• 250 g Paneer (Cottage Cheese)
• 2-3 drops Kewra Essence
• A pinch of Yellow Color
• Elaichi Powder (for garnishing)

• Mash paneer finely and place it in a large saucepan.
• Add condensed milk and cook on low flame, stirring constantly.  
• Keep cooking till the mixture gets thick and leaves the sides of the saucepan.
• Add kewra essence and yellow color. Stir.
• Remove the mixture from fire and transfer to a plate. Allow it to cool.
• Make round shaped balls to form laddoos.
• Sprinkle elaichi powder to decorate.
• Serve.

• 1 cup Plain Flour (Maida)
• 1 tsp Bengal Gram Flour
• ½ tsp fresh Yeast
• 1 tsp Ghee
• 1 cup Sugar
• 2-3 drops Lemon Yellow Food Color
• ¼ tsp Lemon Juice
• Few Saffron Strands
• Ghee (as required)

• Mix together plain flour and gram flour. Thereafter, sieve the mixture.
• Dissolve yeast in 1 tbsp water.
• Combine together flour mixture, yeast solution, ghee, 1 tsp sugar, lemon yellow food coloring and 2/3 cup water in a large bowl.
• Mix well to form a thick batter to ensure that no lumps are formed.
• Set the mixture aside to allow the yeast to ferment.
• Dissolve the remaining sugar in 1 cup of water and keep it for cooking.
• Boil the mixture and simmer for 5 minutes to allow the syrup to form 2 string consistency.
• Add saffron strands and lemon juice. Mix well.
• Remove the syrup from fire and set aside.
• Place a broad saucepan on fire and heat ghee for frying.
• Pour the flour batter into a piping bag with a single hole nozzle or in a thick cloth with a small hole in the center.
• Gently press round whirls of the batter into the hot ghee working fast from the outside to the center to form jalebis.
• Dry the jalebis till they turn golden brown.
• Remove and transfer to the warm sugar syrup.
• Drain immediately and serve piping hot.

• 150 g Cashew Nuts
• 400 g Sugar
• Elaichi Powder (to taste)
• Silver Foil (optional)
• 500 g Khoya (grated)

• Dry grind the cashew nuts.
• Mix khoya and sugar.
• Transfer the mixture to a heavy pan and cook, stirring constantly.
• Stir to dissolve the sugar.
• Add the ground cashew nuts and elaichi powder. Stir continuously to form a soft lump. Make sure that the mixture does not stick to the sides.
• Transfer to a flat surface and roll out evenly to reach the desired thickness.
• Apply silver foil and cut into diamond shaped pieces.