Recipe Diwali sweets recipes

[♛Princess]

[FONT=Arial, Helvetica]Diwali is a festival not just for lights, lamps and firecrackers, but for some mouth-watering delights as well. Each region of India has its own traditional variety of sweets and cuisines made specifically for this festival. So, for dining pleasure there are some sweets recipes from the different states of India. It is a way of spreading joy and goodwill among both the givers and the receivers of these delights. Post Your Diwali Sweets recipes here

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[FONT=Arial, Helvetica]1) Shrikhand[/FONT]
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[FONT=Arial, Helvetica](Sweetened yogurt with saffron) [/FONT]
[FONT=Arial, Helvetica]Serves 6-8 [/FONT]
[FONT=Arial, Helvetica]2½ cups plain yogurt (20 fl. oz.) [/FONT]
[FONT=Arial, Helvetica]1 Tbsp warm milk [/FONT]
[FONT=Arial, Helvetica]¼ tsp saffron [/FONT]
[FONT=Arial, Helvetica]¼ tsp elaichi (cardamom) powder [/FONT]
[FONT=Arial, Helvetica]½ cup sugar [/FONT]
[FONT=Arial, Helvetica]2 tbsp raw pistachio nuts, skinned and chopped

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[FONT=Arial, Helvetica]1. Put the yogurt in a muslin bag and hand it up for 4-5 hours to drain whey. Soak saffron in milk for 30 minutes. Whisk the drained yogurt, sugar, saffron milk, and cardamom together until the mixture is smooth and creamy. Put in a dish and chill until set. Garnish with the nuts.[/FONT]

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[♛Princess]

[FONT=Arial, Helvetica]Sandesh[/FONT]
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[FONT=Arial, Helvetica]Serves 6-8
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[FONT=Arial, Helvetica]Ingredients
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[FONT=Arial, Helvetica]1 lb. Ricotta cheese [/FONT]
[FONT=Arial, Helvetica]1 cup sugar [/FONT]
[FONT=Arial, Helvetica]1 tsp. cardamom powder*
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[FONT=Arial, Helvetica]Method
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[FONT=Arial, Helvetica]1. Knead cheese into a fine, smooth paste. In a wok over low heat, cook cheese and sugar, stirring continuously. When sugar has melted and cheese starts leaving sides add cardamom powder. [/FONT]
[FONT=Arial, Helvetica]2. Remove from heat. While still warm, divide into 25-30 portions. Mold each portion into desired shape. Serve at room temperature.

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[♛Princess]

Kheer Mohan
(Stuffed cheese balls)

Ingredients

Makes about 20 balls
Paneer** of 1 gallon milk
½ cup khoya** ?
½ cup mixed nuts, crushed (almonds, pistachio, cashews and currants)
seeds of 2 cardamoms, crushed

Syrup:
4 cups sugar
4 cup water
4 strings of saffron* seeds of 2 cardamoms*



Methods

1. For filling mix khoya, crushed nuts and cardamoms. Set aside.
2. Divide paneer into 20 equal portions. Shape into balls. Make a well in the center of cheese ball and fill with ½ tsp of filling. Close well opening with surrounding paneer. Balls should be smooth. Repeat the above process until all the cheese and filling are used up.
3. Make syrup by bringing all the syrup ingredients to boil, in a large saucepan. Boil for 12 minutes on medium heat. Put cheese balls into syrup. Cover and lower heat and simmer for 15 minutes. Cool.
4. Serve at room temperature.


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[♛Princess]

[FONT=Arial, Helvetica]Gul Gulay[/FONT]
[FONT=Arial, Helvetica]
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[FONT=Arial, Helvetica](Fried Indian Donuts) [/FONT]
[FONT=Arial, Helvetica]Makes 30 balls [/FONT]
[FONT=Arial, Helvetica]2 cups sugar [/FONT]
[FONT=Arial, Helvetica]1 ¼ cups water [/FONT]
[FONT=Arial, Helvetica]juice of 2 lemon [/FONT]
[FONT=Arial, Helvetica]¼ cup baking soda [/FONT]
[FONT=Arial, Helvetica]1 ripe banana-optional [/FONT]
[FONT=Arial, Helvetica]2 cups all purpose flour [/FONT]
[FONT=Arial, Helvetica]oil for frying
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[FONT=Arial, Helvetica]Method
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[FONT=Arial, Helvetica]1. In a medium saucepan bring sugar and water to a boil. Add lemon juice and continue boiling for about 7 minutes. Dissolve baking soda in 2 Tbsp sugar syrup. Set aside. [/FONT]
[FONT=Arial, Helvetica]2. In a large bowl sieve flour. To flour add liquid baking soda. Stir 2 cup of syrup at a time into flour. Mix well in between. Continue until a thick batter is formed. (If banana is being used mash and add to batter). Set aside for 1 hour. [/FONT]
[FONT=Arial, Helvetica]3. Heat oil in wok. Fry by dropping tablespoonfuls of batter into hot oil. Remove with slotted spoon. Drain on a paper towel. [/FONT]
[FONT=Arial, Helvetica]Serve hot.[/FONT]​

 

[♛Princess]

pinni

Ingredients:

150 gms wheat flour
150 gms ghee
150 sugar
3 tsp milk
1 tsp cardomom powder

Melt the ghee and add wheat flour and fry till golden brown and keep seperately. And add sugar and cardomom powder and mix well and sprinkle milk and form tight fist shaped pinnies.


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[♛Princess]

Tasty Mava Burfi

Ingredients:

250 gm Khoya
150 gm Powdered sugar
1/2 tsp Cardamom powder
1 edible Silver foil

Method :

1.In a saucepan, mix the khoya with sugar and saute over low heat until the mixture turns to very soft lump.
2.Place the mixture on a working board and roll with a rolling pin to 1/2 inch thickness.
3.Allow to cool for 5 minutes and spread the silver foil on the mixture.
4.Cut into the mixture into desired shapes and size.

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[♛Princess]

Gujjia
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Ingredients:
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.







Method : Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough.
Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. Store for use in an airtight glass jar.

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[♛Princess]

Besan ke ladoo

Ingredients
½ cup ghee
2 cups of besan
1 cup powdered sugar
1/4 cup chopped almonds & raisins
1/2 tsp powdered cardamom

Method
1) Keep the kadhai on low heat.
2) Mix the besan and ghee in the kadhai and stirconstantly to avoid lumps.
3) Once slightly brown, allow to cool.
4) Add cardamom and sugar and mix thoroughly.
5) Make small balls of the mixture and serve.


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[♛Princess]

Shakkar para

Ingredients
1 cup maida
1/4 cup fine sooji
2 tblsp oil
1/2 cup water

For syrup
3/4 cup sugar
1/2 cup water
1/2 tsp coarsely grounded cardamom
3 tbsp coconut powder

Method

For the syrup
Put the water and sugar in a saucepan and bring to a boil. Continue stirring. Heat the syrup till its about half thread consistency. Add cardamom to the syrup and mix it well.

For the paras
1) Take maida, sooji and oil and make a stiff dough adding water slowly as needed. Cover the dough and keep aside for 15 minutes or more.
2) Make a big chapatti of the dough and prick it with a knife or fork so that they don't puff while frying.
3) Cut the dough into several small one-inch squares (paras).
4) Heat oil in a kadhai and fry the paras till golden brown in colour. Allow them to come to room temperature and make sure they are crisp.
5) Put all the paras into the syrup and mix but make sure all of them are coated with syrup.

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[♛Princess]

Kaju Burfi

Ingredients

• 3 cups Cashew powder
• 2 cups Sugar
• 0.5-cup Water
• Silver foil

Method

• Make sugar syrup of almost 2 thread consistency.
• Then dissolve cashew powder in the solution and make the whole solution thick.
• Then spread it on the plate and put some silver foil.
• Then cut barfi into pieces.

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[♛Princess]

Five Ingredient Burfi



This special burfi is prepared with a combination of besan, maida, pure ghee, sugar, fresh grated coconut, and milk.
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Ingredients

Maida- 2 cup
Besan- 2 cup
Grated Coconut- 2 cup
Milk – 2 cup
Sugar – 2 cup
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Ghee- 1 cup

Method
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Combine all the ingredients together in a heavy bottom on a medium flame. Stir the entire mix for 30 minutes. Switch off the flame once the mixture is thick and does not stick to the pan. It has to roll along with the spatula. Remove and add to a greased plate.

Once cooled make into squares and enjoy!

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[♛Princess]

Ras Malai


4 cups milk
1cup of sugar
1 1/2 tbs baking powder
1 1/2 tbs vegetable oil
1 1/2 tbs maida
1 egg
pista
ilaichi powder

1 cup nido milk powder
mix nido milk powder plus egg add maida ,baking powder and oil to it
make round balls flatten then a lill bit in the center
add milk and sugar let it come to a boill
now add ur milk balls
let it come to boil again reduce the heat do it three times and then cover it switch off the gas .
makes around 20 ras malais!!!! add the pista n ilaichi power n serve chilled!!!!!


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[♛Princess]

Malpua

Ingredients:
1/2 kg maida.
750 gm sugar.
1/2 ltr.milk.
1 cup grated coconut.
6 bananas.
25gm dry fruits.
5-6 ilaichi.
1 ltr. Refined oil.

Process
1 Boil the milk and stir it till it becomes thick. Then cool it.
2 In the milk add maida, sugar, dryfruits , coconut and ilaichi powder .Stir it till it becomes a paste.
3 Make banana paste and add it into the maida paste.
4 Hot oil in a pan. Make round shaped balls of the paste.
5 F ry these till they turn red.

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[♛Princess]

Paneer jamun

Ingredients:

· Paneer - 250 g
· Milk gova (khoya) without sweet - 200 g
· Maida flour - ½ cup
· Baking pwd - a pinch
· Sugar - 2 cup
· Cardamom pwd - 1 tsp
· Ghee - 2 tbsp
· Oil to fry

Preparation:

1. Grate paneer to fine pieces.
2. To this add, maida flour, milk gova, baking pwd and ghee.
3. Mix all together to fine smooth dough.
4. Make lemon sized balls of it.
5. Heat oil in a fry pan, transfer the jamun balls in hot oil.
6. Fry to golden in medium flame.
7. Yummy…! Paneer jamun ready to be soaked in sugar syrup.

To prepare sugar syrup:
1. Take sugar in a wide bowl.
2. Add water to it, such that sugar is just immersed in water.
3. Allow to boil with continuous stirring in low flame.
4. Once the sugar syrup turns oily, turn off the flame.
5. To this add cardamom pwd and mix well.
6. Now add the hot jamun balls and allow to soak for 30 mins.
7. Delicious, lipsmacking paneer jamun ready to relish…!

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[♛Princess]

Coconut Laddu


Ingredients:

1. Grated Coconut - 1 cup
2. Shredded Jaggery - 1 cup
3. Cardamon Powder - 1 tsp
4. Chopped Cashew's - 3 tbsp's
5. Chopped Almond's - 2 tbsp's
6. Raisin's - 1 tbsp

Method:

In a Thick Bottomed Pan or in a Kadaai, add the Grated Coconut and Jaggery and keep stirring, till the Jaggery melt's and starts sticking to the coconut. Add the Cardamon Powder and Mix well.

Keep stirring on slow flame for about 5 minute's, till the coconut Jaggery mix starts sticking to the kadaai and slightly get browned.

Remove from the flame, when the coconut-jaggey mix, sticks to the Pan and add all the dry
fruits, Cashew's, almond's, and Raisin's. Chopped Dates will also be a great addition.

Cool them for 2 minute's. apply oil on your palm and start shaping the coconut-jaggery mix into ball's. if its too hot, wait till the heat is bearable by your palms and start shaping them into balls.

You can have it instant or allow them to set for about 5-6 hrs. it gets firm and tastes good too.

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[♛Princess]

Ingredients:
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• 2 liters full cream/ whole milk
• 2-3 tbsps lime/lemon juice
• 5 tsps flour
• 4 cups water
• 2 cups sugar
• 2-3 tbsps rose water or a few strands of saffron
• A few drops of yellow food colour (according to your preference)
• 200 gms fresh thickened/ heavy/ double cream

Preparation:

• Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
• Strain the cheese and wash it well under running water - to remove all the lime juice from it.
• Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
• Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The smoother you knead the cheese, the better the Cham-Chams. This is the time to add the yellow food color and mix well.
• Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
• Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Cham-Chams, as they will expand to double their size while cooking in the syrup!
• While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth. Now gently press them into an oblong shape and then flatten a little.
• Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
• When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Cham-Chams and chill for a few hours. When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
• Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
• Garnish with slivers of your favorite dried fruit and serve.

 

[♛Princess]

[FONT=Arial, Helvetica]Cucumber Cake [/FONT]
[FONT=Arial, Helvetica]Serves 4-6 [/FONT]
[FONT=Arial, Helvetica]2 Tbsp ghee (clarified butter)** [/FONT]
[FONT=Arial, Helvetica]1 lb cream of wheat [/FONT]
[FONT=Arial, Helvetica]1 lb cucumber (peeled and grated) [/FONT]
[FONT=Arial, Helvetica]½ lb jaggery* [/FONT]
[FONT=Arial, Helvetica]1/8 tsp sugar [/FONT]
[FONT=Arial, Helvetica]¼ cup cashews, finely chopped [/FONT]
[FONT=Arial, Helvetica]6-8 cardamoms, peeled and powdered [/FONT]
[FONT=Arial, Helvetica]½ grated coconut. [/FONT]
[FONT=Arial, Helvetica]1. Preheat oven to 350 degrees. [/FONT]
[FONT=Arial, Helvetica]2. Fry cream of wheat in 2 Tbsp. ghee until light brown. Add grated cucumber, jaggery, sugar, cashews, cardamom powder and 1 Tbsp of ghee. Mix well. Pour in greased pan and bake for 30-45 minutes in oven, until nicely browned.

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[♛Princess]

[FONT=Arial, Helvetica]Pal Poli [/FONT]
[FONT=Arial, Helvetica](Crepes in milk) [/FONT]
[FONT=Arial, Helvetica]Serves 16 [/FONT]
[FONT=Arial, Helvetica]3 cups all-purpose flour [/FONT]
[FONT=Arial, Helvetica]water to make a firm elastic dough [/FONT]
[FONT=Arial, Helvetica]1 quart milk [/FONT]
[FONT=Arial, Helvetica]1 cup sugar [/FONT]
[FONT=Arial, Helvetica]10 cardamoms, powdered [/FONT]
[FONT=Arial, Helvetica]¼ tsp saffron, soaked in hot water [/FONT]
[FONT=Arial, Helvetica]oil for deep frying [/FONT]
[FONT=Arial, Helvetica]almonds, shredded and fried
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[FONT=Arial, Helvetica]Method
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[FONT=Arial, Helvetica]1. Make a firm dough with floor and water. Cover and set aside. [/FONT]
[FONT=Arial, Helvetica]2. Boil milk in a heavy saucepan and keep simmering until thickened and reduced. Add sugar, cardamom and saffron. [/FONT]
[FONT=Arial, Helvetica]3. Meanwhile, divide the dough into 1 to 1-½ inch-diameter balls and, using flour to dust the board, roll out into a thin 6" round. Fold in half and seal edge with water. Deep fry in hot oil. Drain on paper towel. Poli made. [/FONT]
[FONT=Arial, Helvetica]4. Place polis in a shallow dish. Pour the hot milk over the polis and garnish with almonds. This dessert can be served hot or cold.[/FONT]
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[♛Princess]

[FONT=Arial, Helvetica]Jhangri [/FONT]
[FONT=Arial, Helvetica](Indian funnel cake) [/FONT]
[FONT=Arial, Helvetica]Serves 6-8 [/FONT]
[FONT=Arial, Helvetica]2 cups of skinned urad dal. [/FONT]
[FONT=Arial, Helvetica]1½ cups of water [/FONT]
[FONT=Arial, Helvetica]pinch of salt [/FONT]
[FONT=Arial, Helvetica]oil for frying [/FONT]
[FONT=Arial, Helvetica]6 inch square piece of cheese cloth/cake decorating bag [/FONT]
[FONT=Arial, Helvetica]3 cups of sugar [/FONT]
[FONT=Arial, Helvetica]¼ tsp saffron [/FONT]
[FONT=Arial, Helvetica]orange food coloring [/FONT]
[FONT=Arial, Helvetica]vegetable shortening for frying
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[FONT=Arial, Helvetica]Method
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[FONT=Arial, Helvetica]1. Soak the dal in water for 4-5 hours. Drain. Grind the dal with very little water, to a fine paste, add a pinch of salt. [/FONT]
[FONT=Arial, Helvetica]2. Heat oil in a deep pan on medium heat. Make a small hole in the middle of the cloth and stitch to form a round button hole. Put the soft dough in the cloth and gather the four corners and gently squeeze into the hot oil, while moving your wrist to make a flower shape. Fry it until light brown. Remove, drain on a paper towel, and keep it aside. Continue until the dal paste has been used up. [/FONT]
[FONT=Arial, Helvetica]3. Bring water to boil in a medium sized saucepan. Add sugar and let it melt. Then boil it for 4 more minutes. Check consistency by taking a little syrup in between 2 fingers, the fingers should separate easily and syrup should form one string, otherwise cook a little longer. Do not overcook the syrup. Add saffron and orange color to the syrup. Stir. Dip fried jhangries in warm syrup and soak for 2 minutes. Remove from syrup and arrange in a plate. Can be served at room temperature.'

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