Kejurer Laddu (Date balls)&Misti Semai (Sweet Vermicilli)

Tuck into these Bengali sweets this Puja. I bring to you my take on familiar Bengali sweets.... Khejurer Laddu and Misti Semai.

Khejurer  Laddu

Ingredients :

Clarified Butter ( Desi Ghee )                                                1 tsp

Coconut Powder (Narkeler Guro)                                         as required

Dates (Khejur),finely chopped                                              1 big cup

Almond,Walnut,Pistacio,chopped                                              1/2 cup

Raisins (Kismis )                                                                   1/4 cup

Water                                                                                   1/4 cup

Green Cardamom Powder                                                    1/2 tsp

Preparation :

Heat a kadhai and put 1 tsp ghee. Heat just a little. 

Then add theDate( khejur), chopped very fine. Fry the Khejur for two minutes and then add 1/4 cup water. Let it cook till mushy. Keep adding excess water and stirring till pulpy and mushy.

Then add the almond, walnut , pista all 1/2 cup, Raisins 1/2 cup,1/2 tsp green cardamom powder. 

Saute all well to mix into a dry mix. Remove to a dish. Spread and cool. 

Give it half an hour to cool and then make balls out of the mix.

Spread coconut powder on a dish and roll the laddu's on it.

Take a serving platter and put the laddu's on it.

Serve.

Misti Semai :

Ingredients :

Vermicelli (Semai)                                                 1big cup

Clarified Butter (Desi Ghee )                                  2 tbsp

Sugar  (Chini)                                                         1/2 cup

Green Cardamoms(Elach),crushed                          2-3

For Garnishing

Pistacio (Pista)

Almond (Kat Badam)

Raisins (Kismis)

Cashewnut (Kaju Badam)

Rooh afza Drink

Preparation:

Take 2 tbsp desi ghee in a pan and heat.

Now saute the vermicelli on high flame stirring continuously till golden.

Vermicelli

Then add 1 cup water.measurement----1 cup vermicelli =1 cup water.

Now cover and cook on low flame till all water evaporates and the vermicelli is soft and cooked . It will take 10 minutes. Stir once or twice to check. When soft and ready add 1/2 cup sugar. Mix well to the vermicelli

Add 2-3 Cardamom ,crushed and mix. Again cover and let it stand for a couple of minutes.

Serve hot garnished with pista,badam, kismis.

This is a dry dish.

Variation : Add 1 tsp Rooh Afza on top.