Recipe *Diwali Special Sweets*

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Ghas Mando / Sweetened Maida Roti



How long it takes: 2 hrs

Number of servings: Around 50 of the above size

What you need to have:
1. Maida – 1 Cup

2. Chiroti sujee / rawa (thin sujee) – 2 Teaspoons

3. Pure melted ghee/sunflower oil – 1 Teaspoon

4. Water – Around 1/2 cup

5. Salt – To taste


Ingredients of Ghas Mando

What you do with what you have:
1. Sieve maida in atta sieve and transfer to a wide bowl. Add chiroti sujee, salt, and melted pure ghee and mix as shown in the image 7 below (of the dough and pinched out dough).

2. Add water slowly to make it a slightly tough yet pliable dough. Keep it aside covered for about a half hour so that sujee gets absorbed and the dough is set to roll.

Ingredients of filling:
1. Thin poha / beaten rice – 2-3 cups

2. Sugar - 1 cup

3. Cardamom – 8-10


Ingredients of filling

3. Place a skillet on medium flame and dry roast thin poha / beaten rice till it crimples and is crispy. Make sure you do not burn it and the colour does not change .


Poha / beaten rice being dry roasted

4. Dry roast sugar till it starts crystallizing and transfer it to another bowl adding peeled cardamom to it. When cooled, powder roasted beaten rice, and sugar in the mixer to a medium coarse powder.


Sugar being crystallized

5. On cooling powder both of them together with peeled cardamom to a medium fine consistency.


Powdered mixture for the filling

6. Pinch out a small portion of the dough as shown in the image and dust a little in maida and roll it as thin as possible.Keep it aside in batches, so that only one can be fried at a time. Keep the rolled roti covered.


The dough, pinched out ball and the rolled roti

7. Place a skillet with 2 cups of cooking oil in it on medium flame. When hot, just place the rolled roti in it and fry it on both sides.


Rolled roti being fried

8. Fold it in oil in a semi circular fashion.


Roti being folded while frying

9. Finally fold it into a triangle.


Roti triangle in the oil

10. Once fried, take the roti out of the oil, and while still holding it with a holder, fill it with the previous prepared sweet filling. Enjoy it with tea or as a snack. Yummmmmmmmmmmm!!!!!!!!


Filling being filled into the ghas mando

11. Store it in an air tight container – it will stay fresh for a few days if fresh oil was used for frying.


Ready to serve Ghas Mondo

Good to remember:

1. The outer dough should be kneaded to a consistency that is slightly harder than the chapathi dough. If the dough is very soft the fried roti will turn soft.

2. The roti should be rolled as thin as possible.

3. Beaten rice should be of thin variety. We roast the poha / beaten rice to get rid of the raw smell and get a pleasant aroma.​


Credit : Cuisine India Wordpress
 
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Loveangel

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Vermicelli / Semiya Laddoo



How long it takes : 30 minutes

Number of servings: 10-12 of the above size

What you need to have:
1. Vermicelli – 1 Cup ( I have used Bambino vermicelli)

2. Sugar – Little more than 1/2 Cup

3. Pure ghee – 4-6 Teaspoons

4. Grated cashews – A handful

5. Cardamom – 6-8


Ingredients of Vermicelli Laddoos

What you do with what you have:
1. Place a skillet with vermicelli in it and warm it up for about 5- 10 minutes on low heat.


Vermicelli being warmed up

2. In the same skillet, warm up sugar on medium flame in such a way that it crystallizes and does not liquify.


Sugar being crystalised

3. Both roasted Vermicelli and sugar is as shown in the image below. Add peeled cardamom to roasted sugar.


Roasted vermicelli and sugar

4. Place a frying pan with a little ghee in it and fry grated cashews till brown and crispy too..


Grated cashews being fried

5. On cooling, powder roasted vermicelli and sugar in the mixer to a fine consistency. Add fried cashews from step-4 and add pure ghee as well.


Vermicelli laddoo mix

6. Mix the laddoo mix well with your hands, bind it to laddoos. If difficult one can even add a little melted ghee to it and bind it into laddoos. The laddoos are tasty and one will not even be able to recognize the semiya / vermicelli in it unless otherwise told ! Yummmmmmmmmmmmm…!!!


Ready to serve Vermicelli laddoos

Good to remember:

1. If pre-roasted vermicelli is used for the dish it should only be warmed up so that it will retain crispiness.

2. Sugar should be crystalized to help bind the laddoos.

3. Cashews are texture to homogenize with vermicelli texture and make for relishing laddoos.

4. Binding is a bit difficult since vermicelli does not have the dependable stickiness.

5. Use fresh ghee as far as possible.​
 

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Jalebi



How long it takes : 30 minutes

Number of servings: 25-30 of the above size

What you need to have:
1. All purpose flour – 1/2 Cup

2. Gram Flour (Chick peas atta) – 1 Teaspoon

3. Dry yeast – 1/3 Teaspoon

4. Sugar – 1/2 Teaspoon

5. Cooking oil – 1/2 Teaspoon

6. Zip lock cover – 1

7. Water – A little less than 1/2 cup (Luke warm)


Ingredients of Jalebi

What you do with what you have:
1. Sieve both gram flour and all purpose flour in the atta sieve and keep aside.


Sieved mix of all-purpose flour and chick peas atta

2. Heat the water to a lukewarm temperature and keep it aside. Dissolve 1/3 Teaspoon dry yeast in a bowl and keep aside for about 5 minutes. Add the atta mix from step 1 to it. Also add sugar, oil and luke warm water and stir in such a way that there are no lumps.


Jalebi batter mix

3. Allow it to ferment for about an hour and is as shown in the image below.


Fermented Jalebi batter

Ingredients of sugar syrup:
1. Sugar – 1 Cup

2. Water – 1/2 Cup

3. Saffron – A few strings

4. Cardamom powder – 1/2 Teaspoon

5. Lemon juice – 1 Teaspoon

How to make sugar syrup:

4. Mix sugar, water, Saffron strings in a wide bowl and keep it aside.


Ingredients of sugar syrup

5. Place a skillet which is around 4″ height and a little wide with cooking oil in it on medium flame. Fill in the fermented Jalebi batter in in a Ziplock cover with a 3 mm hole in its corner and squeeze it till you get the required size of the Jalebi.


Jalebi batter being squeezed to make Jalebi

6. Fry it on both the sides till brown and crispy.


Jalebi being fried

7. Heat the sugar syrup from step-4 on medium flame. When it starts boiling, switch it off and add cardamom powder.


Sugar syrup being boiled

8. Dip the crispy fried Jalebi from step-6 into it for a few seconds and since both Jalebi and sugar syrup are hot, the syrup will be absorbed fast. Repeat the process for the remaining fried Jalebi.


Fried Jalebi being dipped in sugar syrup

8. Enjoy hot crispy Jalebi . Yummmmmmmmmmmmmmmmm Remaining may be refrigerated.


Ready to serve Crispy Jalebi

Good to remember:

1. Use fresh maida, chick peas atta for the dish.

2. Adding lemon juice makes the syrup ideal.

3. Use fresh dry yeast, else the batter will not ferment.

4. While frying Jalebi check oil. If it is over heated, switch off and fry after it cools a bit.

5. Adding of colour to Jalebi is one’s choice. I have not added colour at all as I prefer to avoid colouring agents.​
 

Loveangel

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Besan Laddoo



What you need to have:
1. Chick peas atta / Besan – 5 cups

2. Powdered sugar – 2 and 1/4 cup (as per taste)

3. Pure ghee – 1 cup

4. Cardamom – 10

5. Cashews & Raisins – Optional


Ingredients of Besan Laddoo

What you do with what you have:
1. Sieve chick peas atta in atta sieve, peel cardamom and keep it aside.

2. Place a skillet with pure ghee in it on medium flame. When heated simmer the flame and add chick peas atta from step 1 to it and fry for about 45 minutes till you get a pleasant aroma. The colour of atta may also change a little which will taste better.


Chick peas atta being fried in pure ghee

3. Place another skillet and warm up sugar till it starts crystalizing. Add pealed cardamom from step-1 to it and powder the same on cooling.


Sugar being warmed up to just crystalize a little

4. On fried chick peas atta being cooled completely, add powdered sugar from step 3 to it.


Sugar powder added to fried chick peas atta

5. Mix fried atta, powdered sugar well with your hands and make smooth round laddoos. Garnish it with cashews, Raisins of your choice. Yummmmm enjoy!!!!


Ready to serve Besan laddoos

Number of Laddoos: 35

How long it takes: 1.5 hours

Good to remember:
1. Always use a wooden spatula to fry atta in pure ghee/oil/Dalda. The reason being the metal spatula gets heated up and it emits heat and burns the atta more. Wooden spatula being bad conductor of heat it will help out better to fry atta in pure ghee/oil.

2. In the begining one may feel hard to just stir with the wooden spatula as the time passes it will easily move as atta mixes up with pure ghee.

2. Just crystalizing sugar makes laddoos a little harder than brittle.

3. Completly cool fried atta and later add sugar powder to it and make laddoos at your leisure. (Even keeping it overnight and then making the laddoos also will serve the purpose better.)

4. You may feel that ghee is more and is flowing out of atta on being switched off. But be assured that all of it will be absorbed when you add powdered sugar.​
 

Loveangel

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Coconut-Atta Burfi (With Jaggery)



What you need to have:
1. Fresh grated coconut – 1 and 1/2 cup

2. Wheat atta – 1/2 cup

3. Grated jaggery – 1 and 1/2 cup

4. Pure ghee – 4-5 Teaspoons

5. Cardamom 5-6

6. Cashews and Raisins – A handful


Ingredients of coconut burfi

What you do with what you have:
1. Grate coconut, chop jaggery as well and keep it aside.

2. Place a skillet with 4 teaspoons of pure ghee on low- medium flame. When the oil is hot, add wheat atta and stir in continuously till you get a pleasant aroma. Be careful while roasting and make sure it does not get burnt.


Wheat atta being fried in pure ghee

3. On cooling, transfer it to a plate/bowl.


Fried wheat atta

4. Grind both grated coconut with chopped jaggery in the mixer to a smooth consistency. Do not add water!


Ground mixture of coconut and jaggery

4. Place a skillet with 2 teaspoons of pure ghee on medium flame and add this coconut-jaggery mixture from step-3 to it. Stir in till it thickens.


Coconut-jaggery mix being heated

5. When this mixture starts to leave the sides of the skillet, add cardamom powder and fried wheat atta from step-3. Mix well. Spread it on a wooden plank and cut it immediately.


The mix, as it thickens


Mix being spread on a wooden plank

6. Decorate it with either cashews or raisins.


Burfi being decorated with raisins


Burfi being decorated with cashews

How long it takes – 45 minutes

Number of servings – 25-30 of the above size​
 

*Genius*

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Mixed Atta Burfi



What you need to have:

1. Wheat atta – 3/4 cup
2. Chick peas atta - 1/2 cup
3. Peanuts – 1/4 cup
4. Chopped Jaggery – 1 cup
5. Pure ghee – 3/4 cup
6. Cardamom – 4-5



What you do with what you have:

1. Sieve both the atta in the atta siever separately and keep aside.

2. Place a skillet on medium flame with wheat atta in it. Keep stiring till you get a pleasant aroma.
Make sure you do not burn it since you dry roast it. Transfer it to a newspaper to cool down.



3. Place the same skillet on medium flame and roast chick peas atta in it till you get a pleasant aroma. Transfer elsewhere and let it cool.



4. Roast peanuts till you get a pleasant aroma. On cooling, peal and powder it in the mixer to a medium coarse consistency as shown in image 1.

5. Chop jaggery. Peal and powder cardamom as well. On cooling mix both the atta with your hands.



6. Mix chopped jaggery from step 4 to the atta mix from step 5 with your hands in such a way that it gets mixed well. Add peanut powder and cardamom powder from step 4 to it as well.



7. Place a skillet with pure ghee in it on medium flame. Allow it to heat well.



8. When it smokes add the atta-jaggery-peanut mix from step 6 to it and switch off the flame immediately.



9. Grease a plate with ghee and pour in the mix and mark it with a knife to required shape and size.



10. 0n cooling store it in airtight containers and it will remain fresh for more than 15 days.



How long it takes: 45 minutes

Number of Burfis: 15​
 

*Genius*

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Milk Burfi



What you need to have:

1. Bombay sujee – 1 cup
2. Sugar – 4 cups
3. Pure ghee – 1 cup
4. Milk (Thick) – 3 cups (I have used good life (branded) milk)
5. Saffron strands – A few



What you do with what you have:

1. Sieve Sujee in the siever, powder sugar in the mixer, soak cashews in a little milk for about an hour so that it turns soft.
Just run in the mixer to mix with milk.
2. Place a wide bottomed skillet on medium flame and add ghee to it.



3. When ghee melts add Bombay sujee from step 1 to it and fry on a medium flame till you get a pleasant aroma



4. Boil milk on another flame and add it to the fried sujee to cook it. When cooked fully it will be solidified.
(Add the cashews crushed with milk as well at this time. Quantity of milk should be the same . One should soak cashews in that milk itself and not extra in quantity.)



5. Add powdered sugar from step 1 to the cooked sujee.



6. Keep stiring continuously on high flame without break and when it is about to be done add saffron strands to it.
Lower the flame and keep stiring till the mixture leaves the sides of the skillet. Switch of the flame amnd keep stiring till it solidifies.
(The flame depends upon your burner. Always adjust the flame. I have used (good life) milk for this dish. If thin milk is used then it could be a flop and chances of turning out very hard .)



7. Pour the burfi mix on a wooden plank and cut it immediately.



Decorate it required dry fruits and serve. Store it in airtight containers and will remain afresh for more than 20 days if fresh ghee is used



Number of Burfis: around 150-175 pieces of above size

How long it takes: – 45 minutes

NOTE:

1. Always use Thick milk (fat milk) for this dish.
2. Always adjust the flame according to the size of the burner.
3. When the burfi is about to be done, one can switch of the flame and keep stirring till done. (This may take 6-8 minutes.)
4. As soon as it is solidified , spread it on a wooden plank and mark it immediately.​
 

*Genius*

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Bengalgram Dal Panchakajaya



What you need to have:

1. Bengalgram Dal(Chickpeas Dal) – 1 cup
2. Fresh grated coconut – 2 cups
3. Sugar(if thin granules) – 1.5 cup – (if thick granules) 1&1/4 cup
4. Cardamom – 25
5. Sesame seeds – 2 Teaspoons
6. Pure ghee – 2 Teaspoons



What you do with what you have:

1. Dry roast Bengram Dal in a thick bottomed bowl on a medium flame till you get a pleasant aroma and keep it aside for cooling.
Also add the cardamom to it so that it gets warmed and will be easy to peal.

2. Wash sesame seeds in water, drain it and dry roast the same till it pops completely but doesn’t get charred.
Both the roasted dal and sesame seeds is as shown in the image below



3. Peal cardamoms and powder it with roasted dal to a sujee consistency in the mixer and is as shown in the image below.



4. Grate coconut and add sugar to it and mix it with your hand in such a way that it is mixed properly. It is as shown in the image below.



5. Add Dal powder from step 3 to the coconut sugar mix and also add dry roasted sesame seeds from step 2 to it and mix well.
Finally just add pure ghee to it just before serving.

The Panchakajaya is ready to offer it to the almighty !!



How long it takes: 30 minutes

Number of Servings: 10-15​
 

*Genius*

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Gajjar ka Halwa



What you need to have:

1. Grated Carrots(fresh Orange ones) – 3 cups
2. Whole milk – 1 cup
3. Cream (Amul) – 1/4 cup
4. Pure ghee – 1/4 cup
5. Sugar – 1 cup
6. Cardamom – 10-15
7. Cashews – a few
8. Almonds – a few
9. kishmish to decorate A few



What you do with what you have:

1. Wash, clean and grate carrots and half the quantity of cashews and almonds above and keep aside.
Peal and powder Cardamom as well and powder it.

2. Place a wide bottomed skillet on medium flame with milk and grated carrots in it.
Keep stiring and in between add grated cashews, almonds from step 1 and half the quantity of ghee and cream to it.
Let it cook till the milk evaporates and its all mixed well.

3. Add sugar and left over quantity of cream and ghee as well and cook it on low flame till it leaves the sides of the skillet.
Lastly add cardamom powder and spread it on a plate as shown in the image below.



4. Decorate it with cashews, almonds and kishmish. And there below is your halva.



Let it set and you are ready to serve/consume.

How long it takes: 45 minutes

Number of servings: 5​
 

*Genius*

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Besan-Atta-Rava Laddu



What you need to have:

1.Chiroti rava(Thin semolina) – 1 cup 1/2 cup
2.Besan atta – 1/ 2 cup
3.Wheat atta – Around 1 cup
4.Pure ghee – Little more than 1/2 cup
5.Sugar powder – Little more than 2 cups
6.Cardamom – 20-25(if small)
7.Some Kishmish, some Cashews



What you do with what you have:

1. Place a wide bottomed pan with 1/3 of the pure ghee in it.
On melting roast the rava on medium flame till you get a pleasant aroma and set aside.
Make sure it is not burnt and/or changes colour.

2. Repeat Step 1 with Besan Atta and Wheat Atta separately.

3. Mix them all together in a bowl and heat the mixture for about 10-15 seconds while constantly stirring.



4. Heat sugar in another bowl on low flame till it becomes transparent for about 10 minutes adding pealed cardamom to it. On cooling powder it in the dry mixer.



5. On cooling, mix powdered sugar to the fried mixture from Step 3.



6. Thats your Laddu mixture – now tie the laddus adding kishmish, cashews if needed and this is how they should look



Your laddoos are ready!!

What to remember:

- Sugar is heated and powdered so that laddus do not turn brittle and that they can be shaped well.
Do not overheat sugar causing it to change color.

- Add ghee while roasting besan or atta in such a way that you are able to stir it freely on the flame,
too little ghee will cause the spatula to struck and you will not be able to stir properly.

How long it takes: 45 minutes

Number of Laddus: 25-30​
 

*Genius*

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Coconut burfi(chikki)



What you need to have:

1.Fresh grated coconut – 1 cup (100 grams)
2.Sugar – 1 cup (200 grams)
3.Boiled potato (small) – 1
4.Pure ghee – 1 teaspoon
5.Cardamom – 5



What you do with what you have:

1. Crush both grated coconut and sugar in the mixer/blender to a smooth consistency.

2. Boil potato in a pressure cooker/microwave. Once done grate it and set aside.

3. Take 1 tea spoon ghee in a shallow bowl placed on the gas. On melting, add coconut and sugar mixture from Step 1.
Also add the grated potato from Step 2.

4. Keep stirring on low/medium flame till the mixture stops sticking to the bowl.

5. Add crushed cardamom to the above mixture, stir and switch off the gas.

6. Spread the burfi mixture on a clean flat surface (you may use a wooden board – see image below)
Roll the mixture with a chapathi roller and cut it immediately into required shapes and size.



Store them in in air tight containers . It remains afresh for about 15-20 days. You may even choose to refrigerate it.



How long it takes: 30 minutes

Number of servings: 20-25 piece

Note: Frozen coconut may also be used in preparing burfi.

Warning: Do not put off cutting the mixture into pieces – allowing them to cool before doing so would mean that you will be left with
one big rock size piece of coconut-sugar mixture or a powder of both!Also please donot use decicated coconut powder as it has no water content in it like the fresh /frozen grated coconut.
 
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