Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste, using as little water as possible.
Mix together sugar and cashewnut paste. Cook in a deep pan on medium heat. When the mixture begins to thicken, reduce heat and keep stirring. When the mixture becomes thick and leaves the sides of the pan (it should take about eight minutes) sprinkle cornflour.
Stir well and remove from heat. Immediately mix in the rose essence and quickly turn onto a greased marble or wooden surface.Quickly roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.
1/2 cup chopped Tomato
1/2 cup chopped Onion
½ cup chopped Potatoes(Boiled,peeled and chopped)
½ cup Boiled sprouted Moongs.
1/4 cup chopped Corriander Leaves
¼ cups Meetha chutney.
¼ cup Mint Chutney.
1/2 cup Nylon Sev
1 packet Pani puri ka puris.
¼ tsp Chat masala.
Salt to taste.
In a bowl mix together,tomatoes,onions,potatoes and moong,sprinkle chat masala and salt.
In a plate arrange puris,poke and open them to make an incersion.
Fill the puris with the prepared mixture,add meetha and mint chutney.
Sprinkle sev and chopped coriander.
Tip:Beaten sweet curd can also be added to this dish to make dahi puri chat.
Fresh hot syrupy jalebis are a hit at any chaat party.They can be easily made at home.
1 cup Refined Flour.Refined flour (maida) 1 cup
1/2 cup Dahi (Yogurt) 1/2 cup
3 cups Sugar
1 tbsp Milk
Kesar (Saffron) a few sprigs
Ghee for deep-frying
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter.
Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes.
Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.
Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth (muslin cloth with small hole in centre), gather the edges and make a tight potli or Jalebi bottle available in market,you can also use plastic pipping bag .
Squeeze round spirals into the hot ghee and deep fry,
turning them over gently a few times, till they are evenly golden and crisp.
Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.