Ashtami Special

By Kunal Kapur · 90 min

Ingredients

Instructions

1. Heat 3 tbsp oil, add 1 tsp cumin seeds and let them splutter.
2. Add 1 green chilli and 2 tsp chopped ginger and sauté briefly.
3. Add ½ tsp turmeric, 1 tsp chilli powder, 1 tbsp coriander powder and salt.
4. Add 2 cups boiled kala chana, mix well and cook 5–7 minutes, adding a little water if needed.
5. Finish the chana with 1 tbsp ghee and set aside.
6. Mix 2 cups wheat flour, ½ tsp salt and 1 tbsp oil.
7. Add water as needed and knead into a stiff dough. Rest 10–15 minutes.
8. Divide into small balls and roll each into a disc.
9. Deep fry in hot oil until puffed and golden.
10. Boil 3 cups water with ¾ cup sugar and ½ tsp cardamom powder until the sugar dissolves; keep warm.
11. Heat ⅔ cup ghee, add 1 cup suji and roast until golden and aromatic.
12. Add a handful of chopped dry fruits and sauté briefly.
13. Carefully add the warm syrup, stirring constantly.
14. Cook until thick and the halwa leaves the sides of the pan.

Summarized from Kunal Kapur's video. Watch it for the details.

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