Indian festivals are as much about rituals and family as they are about food. Lay out these delicacies to have the perfect festival

Baked Namakpara

Ingredients
u00bd cup whole-wheat flouru00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
u00bd cup refined flour (maida)u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
u00bd tsp baking powderu00a0u00a0u00a0u00a0
u00bd cup gheeu00a0Salt to tasteu00a0u00a0u00a0u00a0u00a0u00a0
u00bd tsp carom seeds (ajwain)u00a0

Method
Mix the two flours and baking powder. Add ghee and rub in with fingertips to get a crumbly consistency.u00a0
Add salt and crushed carom seeds. Add sufficient cold water to make a stiff dough. Cover the dough and let it rest for some time.
Preheat the oven to 200u00c2u00b0C.
Sprinkle some refined flour on a flat surface and roll out the dough into a half centimetre thick diskette (chapati).
Grease a baking tray with a little oil and sprinkle refined flour on it.
Cut the rolled out dough into diamond shaped pieces.u00a0 Place them on the baking tray and bake in the preheated oven at 200u00c2u00b0C for 15-20 minutes. Serve hot or cool them down and store in an airtight container.



Prune and Pistachio Chocolate Rocks

Ingredients
20 prunes u00a0u00a0u00a0u00a0u00a0u00a0
300 gm pistachiosu00a0u00a0u00a0u00a0
500 gm chocolateu00a0
Coloured sugar balls as requiredu00a0