Recipes for Diwali- Sweet Dishes

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Besan ki Barfi

 

 

Ingredients :

Besan 1 kg

Sugar 1 kg

Water 1/2 liter

Ghee 1 kg

For garnishing: Pistas, Almonds

 

Preparation :

1. Fry besan in ghee on low flame for about 30 mins till it becomes pink

and ghee separates.

2. Mix sugar and water into a syrup.

3. Add this syrup to the besan and mix well.

4. Pour this mixture into a greased tray.

5. When it cools cut into cubes and garnish with pistas and almonds.

 

 

 

 

 

 

 

Karanji

Ingredients :

For Filling:

1 cup grated Dry Coconut

1 cup Powdered Sugar

1 pinch Nutmeg Powder

1 pinch dry Ginger Powder

4 Elaichi

2 tsp Maida

2 tsp Poppy Seeds

2 tbsp Mixed Dry fruit pieces

 

For Dough:

1 cup maida

1 tsp Ghee

Salt to taste

Warm milk to prepare dough

 

Preparation :

1. Roast Dry coconut.

2. Roast maida in ghee.

3. Roast poppy seeds.

4. Mix all the above ingredients & grind them.

 

For Dough:

Mix all the dough ingredients & prepare dough (a little hard).

 

For Karanji:

1. Make small oval shaped puris from dough.

2. Fill the prepared stuffing inside.

3. Apply some water or milk so that it will seal properly (don't apply too

much of water as it will not seal properly).

4. Deep fry it till it becomes brownish colour.

5. Serve it hot or cold.

6. Karanjis can be stored for weeks.

 

 

Sesame

Seed (Til) - Khoya laddu

Ingredients :

2 cups khoya

1 & 1/2 cups of coarsely powdered roasted sesame seeds (til)

Powdered sugar to taste

Kesar, chopped almonds and pistas for decoration

 

Preparation :

1. Roast the khoya on low flame till it is very light golden yellow color.

2. Let is cool for few minutes.

3. Then add coarsely powdered roasted sesame seeds and mix it.

4. Add powdered sugar when the above mixture is luke warm.

5. Mix well and shape into small balls. If the mixture is too hot then the

sugar will melt so care has to be taken that mixture should not be hot.

6. Arrange in a plate and decorate with kesar, chopped almonds and pistas.

 

Method for Making Khoya in Microwave:

1. Take three cups of full cream milk powder in microwave oven proof

casserole.

2. Add sufficient water to make a thick paste.

3. Add 2 tablespoon of ghee.

4. Cover with plastic cling film and microwave for 3 minutes with in

between stirring. (Time depends on power of Microwave oven.)

 

 

 

 

 

 

 

 

GUJIA

Ingredients :

Flour 250 grams

Khoya 500 grams

Raisins a few

Almonds 100 grams (finely chopped)

Cooking oil 3 tablespoon

Water 100 ml

Sugar 250 grams

 

Preparation :

Mix the oil and flour properly to form a binding consistency of

breadcrumbs. Add some water and knead lightly the entire mixture. Make it

soft dough and set it aside with a damp cloth covering it. Fry the khoya in

cooking oil till it becomes light brown and then mix the sugar in it

properly. Add the almonds and raisins, and fry for a few more minutes.

Remove from fire and let it cool. Make small thick chapattis out of that

kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling

it, seal the sides of the chapatti keeping the khoya inside it. Make the

sealing look decorated by giving a look of hemming. Deep-fry these gujias

until it becomes light golden brown, keeping the flame at low. Take out the

gujias on a newspaper and let the oil get soaked. Serve hot or store it in

an airtight container for using it on that special day.

 

 

 

MALPUA

Ingredients :

1 cup sugar

1-1/2 cups wheat flour

4 tbsp yogurt or curd

10-15 whole peppercorns

Milk

Water

 

Preparation :

Make a batter of all of these dry ingredients and the dahi, using 1/2 milk

and 1/2 water till it is thick and of pouring consistency, similar to

pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep

aside and allow it to rise for about two hours.

 

Heat oil on a medium flame. Drop large ladlefuls into the oil to form

circles of 6-8 inches. Typically the dough will sink and line the bottom of

the karhai and rise up in the shape of a disc. Fry till golden. Drain and

pat off the oil. Serve with cream or garnished with pista. Serves five.MOTI CHUR LADDU

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients 2 cups besan

1 & 1/2 cup sugar

10 pods cardamom

1/2 cup raisins

Ghee or oil for deep frying

 

Preparation :

Mix besan with 1 & 1/2 cup water to make a smooth batter free from

lumps. Powder cardamom and keep aside.

 

Fry raisins in a little ghee and keep ready. Make sugar syrup with sugar

and 1 cup of water. Keep the syrup till its consistency reaches a long

string stage. Hold a perforated ladle over oil.

 

Pour some prepared besan batter on the ladle and the drops will fall

through the holes of the ladle on to the hot oil. Cook on low flame,

stirring continuously. Continue till the batter is cooked.

 

Now mix boondi, sugar syrup cardamom powder, raisins and stir well.

 

when the mixture is cool, shape into laddus of desired size.

 

 

 

CABBAGE

'N CARROT BHUJIA

Ingredients :

4 tablespoons oil

1 tablespoon whole black mustard seeds

1 dried red chilli

1 cabbage, finely sliced

350 grams carrots, coarsely grated

1 green chilli, cut into thin strips and seeds removed

1/2 teaspoon sugar

4 tablespoons chopped, fresh coriander

1 tablespoon fresh lemon juice

 

Preparation :

Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1

minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry

the vegetables for about 30 seconds. Add sugar and coriander, stir fry for

another 5 minutes or until vegetables are tender. Add lemon juice. Remove

red chilli before serving.

 

 

 

 

KAAJU

BURFI OR KAJU KATLI

Ingredients :

2 cups of finely grounded Cashew powder

1/4 cup Milk

3/4 cup Sugar

Few silver vark for decoration

 

Preparation :

1. Heat milk in a large pot and add sugar. 2. When it starts bubbling remove from stove and add cashew powder

little at a time. Mix well making a thick form. You may add more powder

if needed for making thick. 3. Pour the mix on a wax paper or thali. Press and spread with your

palms for making thin burfi. 4. Put silver vark on top if you wish. 5. Let it cool completely before cutting in burfi shape. 6. Put in a airtight container and keep in a cool place.

-- OM GURU NATHASAI GURU NATHA