Gond Ki Burfi

Ingredients:

• Gond (Edible Gum)-1 Cup
• Sugar-2 Cups
• Dry Fruits (Pistachios, Cashew Nuts, Almonds, Walnuts)-1 Cup
• Ghee (Clarified Butter)-1 & 1/2 Cups (You may need more if gum swells up a lot and absorb more ghee)
  
• Water-3/4 Cup
• Nutmeg Powder-1-2 Pinch

Recipe:

Cut dry fruits in small pieces. Keep aside.

Heat ghee in a deep-frying pan or kadhai on medium-low flame. Keep the gas at low flame otherwise gum will burn very fast.

Add a handful of edible gum in the hot ghee. Fry them, stirring all the time. Ensure that every single piece is fried. It will fluff up to almost double of the size. Remove from the ghee as soon as it fluffs up. Don't let them burn otherwise the taste of gum will be bitter.

Now, add the dry fruits in the remaining ghee. Fry them till change color to light brown. Turn off the gas. Keep the dry fruits aside.

Keep the fried gum aside to cool.

Crush them between your fingers to make powder of granular consistency. Or you can pound them with rolling pin. Remove the undone pieces. Keep them aside. Fry undone pieces in the ghee again till every single piece is fluffed up. Let them cool. Again crush them between your fingers to make powder. Keep the fried gum powder aside.

To make syrup, transfer water and sugar to a pan or same kadhai. Mix well. Heat it up on medium flame. Let it boil once.

Cook for another 4-5 minutes after boiling. Make syrup of one wire consistency. To check the wire consistency, take a drop of sugar mixture between your fingers. when a syrup drop is stretched between a finger and the thumb, it should make a single wire. Be careful not to burn your fingers, while checking the single wire consistency. When the syrup is of single wire consistency, turn off the gas.

Add fried powdered gum and fried dry fruits immediately in the sugar syrup. Mix well.

Transfer this mixture to a greased plate. Flatten with the spatula or back of the spoon. Sprinkle nutmeg powder. Make cuts into square or triangular shapes with the use of sharp knife before it cools down. The mixture will be very hard after cooled down and then it will be very difficult to make cuts. Now, let it cool to room temperature.

Cut into pieces and serve. Store in the airtight container. Enjoy!!!

Wada Pav

Ingredients:
For Wada:

• Potato-4-Medium
• Onion-1-Medium
  
• Green Chili-2
• Cilantro-1 tbsp
  
• Turmeric Powder-1/2 tsp
  
• Red Chili Powder-3/4 tsp
  
• Asafoetida (Hing)-A Pinch
  
• Cumin Seeds-3/4 tsp
  
• Lemon Juice-1 & 1/2 tsp
  
• Salt-To Taste
• Oil-For Deep Frying
  

For Batter:

• Chickpea Flour-1 & 1/2 Cups
  
• Turmeric Powder-1/2 tsp
  
• Red Chili Powder-1/2 tsp
  
• Cumin Seeds-3/4 tsp
  
• Salt-To Taste
  
• Water-As Required
  

For Wada Pav:

• Pav-4
• Red Chutney-2-3 tsp (See recipe in the Chutney Section-Chaat Chutneys)
  
• Green Chutney-4-5 tsp (See recipe in the Chutney Section-Chaat Chutneys)
  
• Butter-1/2 tbsp
  

Recipe:

Boil potatoes in the pressure cooker with 2 cups of water on medium flame till 3-4 whistles come. Let the cooker cool. Peel potatoes. Keep aside. Peel onion. Clean and wash cilantro. Wash onion and green chilies. Chop onion, green chilies and cilantro finely. Keep aside.

Take peeled potatoes in a bowl.Crush and mash them.

Add onion, green chilies, cilantro, turmeric powder, red chili powder, cumin seeds, asafoetida,lemon juice and salt. Mix well.

Take a spoonful of potato mixture and form it into a round ball. Repeat the procedure for the rest of the mixture. Keep aside.

Take chickpea flour in a mixing bowl. Add red chili powder, cumin seeds, turmeric powder and salt. Add enough water to make smooth and thick batter. Keep aside.

Heat oil in deep-frying pan or kadhai on medium-high flame.



When oil is hot, add 1/2 to 1 tsp of it to the batter. It makes wada crispy. Dip each potato mixture ball in the batter and cover it entirely with the batter. Now, add the ball to the hot oil.Deep fry till all sides are golden brown.

Place them on paper towels to remove excess oil. Wadas for wada Pav are ready. Keep aside.

To assemble wada pav, heat butter on a griddle or tava. Slice the pav in the middle leaving its end intact. Place the sliced pav on the hot griddle. Fry the pav till both sides are golden brown.

Now, spread red chutney on one side of the toasted pav and green chutney on the other side of the pav. Flat the wada by pressing between hands. Sandwich the wada between the two layers of the pav. Serve immediately. Enjoy!!!