List of New Year's Recipes

Gajar ki Kanji
Ingredients
250 gm: Carrots-preferably the dark variety (called kaali gajar)
3 tbsp: Powdered mustard seeds
6 cups: Water
2 tbsp: Salt

Method

1. Peel the carrots, and cut them into approx. 7 cm / 3" pieces, not too thin (about finger size).
2. Boil the water and add the carrots to it. When the water comes to a boil again, shut off the heat and leave to cool.
3. Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.
4. In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong.
5. Do not keep the jar in the sun, after it is ready.

Malpua

Ingredients
250 ml: Yoghurt
3 tbsp: Flour
1 tsp: Roasted Fennel Seeds
3-4 tbsp: Ghee / oil for frying

For Sugar Syrup
200 gm sugar
200 ml water
Rind of 1 sweet lime

Method

1. Mix yoghurt, flour and fennel seeds.
2. Stir until a smooth batter is formed.
3. Heat ghee / oil in a pan and make dumplings by frying a spoonful of the batter at a time over a gentle flame.
4. Remove from the pan and drain.
5. Prepare the syrup with sugar, water and rind. Dip the malpuas into the syrup.
6. Garnish with sweet lime segments and cream. Decorate with silver leaf.
7. Serve hot / cold.