Carrot Gujhia

Ingredients:
Maida - 200 gm.
Ghee - 40 gm.
Carrot Lachha - 1oo gm.
Milk - 1/2 litre
Dry fruits - 100 gm.
Grind Sugar - 50 gm.
Cutted Almonds - 1 tbsp
Grated Pista - 1/2 tsp
Cutted Cashew - 1 tbsp
Refined oil for deep fry

Instruction:
1. Cook carrot lachha in milk on slow flame and stir.
2. When milk become thick then put dry fruits in to it and roast for a while.
3. Put almond, sugar,Pista, cashews after roast.
4. Carrot stuff is ready for filling.
5. Mix ghee and 1 tbsp carrot stuff in maida to make covour.
6. Mix properly and put little bit water to make tight dough out of it.
7. Keep for few minute.
8. Make small balls by prepare maida dough.
9. Take sancha and fill ready stuff on spread maida and give the proper shape.
10. Heat oil in pan and deep fry on low flame to be crispy.
11. Carrot gujhia is ready for serve.

Kanji Vada

Ingredients:

Washed Urad Dal - 1 Cup
Salt to taste
Asafetida a pich
Green Chillie - 1 tsp
Ginger paste - 1 tsp
Chopped Ginger - 1 tsp
Soda Bicarbonate - a pinch
Oil for fry

For Kanji:
Water - 6 Cup
Salt to Taste
Mustard powder - 1 tbsp
Turmeric powder - 1 tsp
Red Chillie Powder - 1/2 tsp

Instruction:
1. Mix the ingredients of kanji
2. Soak urad dal for 4 hour and grind it.
3. Mix properly to add the ingredients of vada.
4. Heat oil in pan and deep fry in golden brown the ready ingredients of vada.
5. Put vada in kanji and leave for 1 day.
6. Kanji vada is ready for serve.