Biranj (Sweet Rice)

Biranj is a traditional dish, made specially on New Year’s Day, of Bhramkshatriyas or as they call us – Khakkhas. This is a rice preparation and a sweet dish, served on New Year’s Day. It is a Simple and yet yummy recipe

Ingredients:
1 cup basmati rice
1/2 cup Chana dal
1 cup Ghee
1/2 cup sugar
1 stick cinnamon
2-3 cloves
Salt as per taste
2-3 strings Saffron
Dry fruits for garnish
Water as required

Biranj
Method:
Rinse Dal n Rice well and soak them for half hour.

In a handi, heat 1 cup ghee, add clove and cinnamon stick. Add Dal and Rice n saute them well.

Add enough water to cook rice and dal well (Approx. 2-3 cups), salt and saffron strings.

Once they are cooked, layer half cup of sugar.

Once sugar starts to dissolve, garnish with Dryfruit n serve hot.

Recipe : Rose Coconut Empanadas with Star Anise Glaze

I made this recipe on holi because making Gujia is too main stream!

Ingredients

For Crust:

2 cup maida

1cup butter (chilled and cubed)

1 tsp baking powder

1/2 tsp vanila extract

For Stuffing:

300gm khoya

2 tbsp desiccated coconut

2 tbsp rose syrup

For Glaze:

2 cups sugar

3 Star Anise

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Method:

For Crust:

Add baking powder n butter to maida and slowly mix woth your hand.

Add vanilla extract and form a dough.

Cover the dough with cling wrap or muslin cloth and keep in the fridge for an hour.

For Stuffing:

In a bowl, add grated khoya, Coconut and Rose syrup.

Mix them properly and keep it aside.

Further process:

Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness.

Cut circles of dough about 5-6 inches in diameter.

Wet the edge of a dough circle slightly, all around the perimeter.

Place 1 scant tablespoon of filling in the middle of the dough.

Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them.

Fold and crimp the flattened edge over itself decoratively.

Bake empanadas until puffed and golden brown, about 20 minutes.

For glaze:

On a medium high flame, in a thick bottom pan, add sugar and star anise and keep them whisking until it becomes caramel. Gently pour the caramel sauce over Empanadas.

Serve them hot or cold.