GURU NANAK JAYANTHI RECIPES
Guru Nanak Singh was the founder of the Sikh religion. His birthday is celebrated on every November each year. According to the Hindu calendar, he was born in the month of Kartik, which falls between October and November each year. Sikh Guru's birthday is also known as Guru-purbs.
Guru nanak Jayanthi is an occasion for the Sikh community to make merry and pamper their taste buds. Sikhs around the world and those especially living in Punjab and Haryana states of India celebrate this occasion with great pomp and splendor. The entire community ruptures into a festive mood. Many dishes ,especially sweets are prepared and shared with near and dear ones on this occasion. Hope this section shall help you to learn some truly delicious recipes for Guru Nanak Jayanthi.
ATTE KA SEERA 
Ingredients
Wheat Flour
2 tbsp
Ghee
2 1/2 tbsp
Sugar or molasses
1 cup
Elaichi powder
Chopped pista and almonds
Method
- Add flour and roast on slow fire, stirring continuously.
- Side by side add to sugar 2 and a half cups water and keep to boil.
- When the atta becomes a golden brown, add the boiling sweet water .
- Stir gently and continuously till excess water evaporates and the ghee separates.
- Decorate with chopped nuts.
MALAI LADOO
Ingredients
Condensed milk
1/2 cup
Paneer
250 gms
Kewra essence
2 -3 drops
A pinch of yellow colour
Method
- Mash paneer.
- Add condensed milk and cook on slow flame, stirring continuously.
- Cook till thick and sides leave.
- Add essence and remove from flame.
- Mix well.
- Pour on plate.
- Cool. Make ladoos.
- Sprinkle powdered elaichi and decorate.
JALEBIS
Ingredients
Plain flour(maida)
1 cup
Bengal gram flour
1 tbsp
Fresh yeast
1/2 tbsp
Ghee
1 tbsp
Sugar
1 cup
Lemon yellow food colour
2 - 3 drops
Lemon juice
1/4 tbsp
Few saffron
Ghee as required
Method
- For the jalebi batter:
- Sieve the plain flour and gram flour together. Dissolve the yeast in 1 tablespoon of water.
- Mix the flour mixture, yeast solution, ghee, 1 tsp sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
- Keep aside for 10 minutes till the yeast ferments.
- For the sugar syrup
- Dissolve the sugar in a cup of water and simmer for 5 minutes till the syrup is of 2 string consistency.
- Add the saffron and lemon juice and mix.
- Remove from the fire and keep aside.
- How to proceed
- Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1) deep].
- Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the center which is finished with button-hole stitch.
- Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approx.50 mm (2) diameter].
- Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
- Drain immediately and serve hot.
KAJU BARFI
Ingredients
Cashewnuts
150 gm
Sugar
400 gm
Elaichi powdered
Silver foil(optional)
Khoya
500 gm
Method
- Dry grind the cashew
- Mix khoya (grated) and sugar
- Heat in a heavy pan, stirring continuously.
- Once the sugar dissolves, add the cashew (powdered) and elaichi
- Cooking, constantly stir till soft lump is formed and does not stick to sides
- Roll on a flat surface to desired thickness and apply silver foil.