A Plateful of Nibbles

100 gm moong flour**

20 gm corn flour

2 tbsp refined oil

1 tbsp sugar

300 ml water

250 ml fined oil to fry

For the syrup:

1 cup sugar

2/3 cup water

1 small stick of cinnamon

1 tsp of lemon juice

For the sugar syrup: 

1. In a pan add water, sugar, cinnamon stick and cook over medium heat until sugar dissolves.
2. Now bring it to boil and cook over medium heat for about 5 minutes. 
3. Add lemon juice and remove it from the heat. 
4. Pour into another vessel and let it cool.

For the dough:

5. Mix moong flour and corn flour and sieve. 

6. In a pan add water, sugar and oil. 

7. Boil this over medium heat. 

8. When the water boils, add the flour mixture and mix well. 

9. Keep stirring until water evaporates.

10. Take out the flour mixture on a surface, knead till smooth. 

11. The dough should be soft.  Add little water if needed

12. Put the mixture in a piping bag with the biggest star nozzle and press. 

13. Pipe out 2 inches long of the mixture and cut it with a pair of scissors.  As shown in the picture.

14. Heat a pan with oil over medium heat and fry the shapes till golden brown. 

15. Remove them from the oil and put in the cool sugar syrup for 1 or 2 minutes. 

16. Take them out from the syrup and place them on a plate.

17. Tulumba is much bigger in shape and size.   So I decided to roll out the remaining dough to ½ cm thickness and cut out different shapes with a biscuit cutters. 

18. Fried them over medium heat in the oil till golden brown and then dip them in the sugar syrup for to 2 minutes.  The taste was delicious.

Moong flour:

You need:

200 gm moong dal

Few cardamoms

1. Wash and strain the dal. 
2. First dry it over the kitchen towel, then on a dish or a tray until completely dry.

3. On a heavy pan over low heat, roast the dal for about 7 minutes until slightly brown. 

4. Remove it from the heat and cool it down completely. 

5. In a grinder grind the roasted moong dal with few cardamoms until fine.

6. Sieve it and store it in an air tight container.