Making homemade Soji balls allows you to enjoy the sweet taste of traditional recipes. This dish requires a number of ingredients, including 165 grams of semolina, 110 grams of blanched almonds, 80 grams of coconut fiber, 200 grams of dry milk, 2 teaspoons of ground cardamom (elaichi), a quarter teaspoon of nutmeg, 100 grams of melted ghee, and one can of condensed milk.
Optionally, toasted sesame seeds and extra coconut fiber can be added.
The first step is to fry the semolina, blanched almonds, and coconut fiber for ten minutes until they are slightly golden and fragrant. After that, they should be removed from the heat and transferred to a medium bowl. Then, add the dry milk, spices, melted ghee, and condensed milk to this mixture.
The mass must be thoroughly mixed until uniform and allowed to cool completely. Once the mixture has cooled, it should be portioned into small mounds about the size of three teaspoons. These portions are shaped into balls, which are then rolled in coconut fiber or sesame seeds.
The finished balls can be stored at room temperature in an airtight container for five days. The recipe yields twenty balls.
If eating simple lentils, such as arhar or moong, has become boring for family members during lunch, it is worth giving the second course a special and appetizing accent. Dal Makhani, a very popular dish in North Indian cuisine, is mouthwatering when mentioned.
Many believe that reproducing the creamy and thick taste of Dal Makhani, similar to restaurant quality, at home is difficult. However, with a few simple culinary tricks and the right spices, this dish can be prepared quite easily in your own kitchen. Thanks to the perfect combination of butter and cream, these lentils will turn an ordinary lunch into a luxurious feast. Below is the simplest recipe for making Dal Makhani in a restaurant style.
For preparation, you will need: whole black lentils (Sabut Urad ki Dal) — 1 cup, rajma — ¼ cup, local ghee or butter — 3-4 tablespoons, finely chopped onion — 1 (medium size), tomato puree — 1 cup, ginger and garlic paste — 1 tablespoon, Kashmiri red chili powder — 1 teaspoon, garam masala powder — ½ teaspoon, dried Kasuri Methi — 1 teaspoon, fresh cream or homemade yogurt — ½ cup, salt — to taste.
First, thoroughly wash the whole black lentils and rajma, then soak them in water overnight (or for 7-8 hours). The next morning, place them in a pressure cooker along with 4 cups of water, a small amount of salt, and one tablespoon of oil, then cook slowly until 4-5 whistles are achieved, until the lentils are completely soft.
After cooking, open the pressure cooker and gently mash (crush) the lentils and rajma using a ladle. This step gives the dish its creamy consistency.
Next, heat 2 tablespoons of oil and a little vegetable oil (to prevent burning) in a heavy-bottomed pot. Add the finely chopped onion to this mixture and fry until golden brown. Then add the ginger and garlic paste and cook for one minute.
Add the tomato puree and Kashmiri red chili powder to this base. Fry the spices until the oil or ghee starts separating from the sides of the pot.
Pour the cooked lentils and rajma along with the water into the fried spices. Reduce the heat to a minimum and simmer the lentils for at least 20-25 minutes. The slower Dal Makhani cooks, the more delicious the taste becomes. If the lentils seem too thick, you can add a little warm water.
When the dal achieves a thick and creamy texture, add the garam masala powder and dried Kasuri Methi, crushed by hand. Finally, stir in the fresh cream and one tablespoon of oil on top, mix well, and turn off the heat after 2 minutes. The ready-made Dal Makhani in restaurant style is served hot with tandoori roti, naan, or jeera rice.
