Deepavali Sweet Recipes

Deepavali Sweet Recipes

Deepavali (Diwali) 2011  is fast approaching. We plan to feature some exciting Deepavali recipes Like BESAN LADDU,2. Gulab Jamun,RasmalaiGujiya (Karanji),Kesar Kaju Barfi JALEBI Chocolate Burfi ,Rossogolla world in this blog. So that you may try these Deepavali recipes for your family and friends.

Sweet Recipes for Diwali:

1. BESAN LADDU

Ingredients :

• 500 gm besan, sifted
• 500 gm ground sugar
• 200 gm ghee
• 1 tsp green cardamom or elaichi , powdered

Preparation :

Until it smokes, heat the ghee then lower the heat. When it is golden color, add the besan and fry on a medium heat. Take it off the fire for two or three minutes and add the sugar.
Grease your palms with ghee and form the mixture into balls, when it is cooled to a comfortable temperature. Set aside to cool and harden. Store in air-tight containers.

2. Gulab Jamun:

Required things:

• 1 cup Carnation Milk Powder
• 1/2 cup Bisquick – Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
• 2 tablespoons butter -melted
• Whole milk just enough to make the dough
• 2 cups Sugar
• 1 cup water
• Oil for frying

How to Preparation:

• Mix the khoya, flour and paneer together and form the mixture into 12 small balls.
• Wrap a piece of cashewnut in each piece of mixture.
• Make a one string syrup by dissolving sugar in the water.
• Heat the ghee in the kadhai. Fry the balls until golden all over.
• Drain the balls on absorbent kitchen paper then immerse them in the syrup.
• Leave for about 10 minutes before eating.
• Sprinkle with rose water before serving.

3. Rasmalai:

Ingredients:

• 2 lbs Cows Milk or Ricotta cheese
• 1/2 cup sugar
• 32 oz half & half milk
• A pinch of saffron
• 1/4 tsp crushed cardamom seeds
• 1/2 cup blanched almonds
• 2 tbsp crushed green pistachios

Method:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2″ squares. Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate with pistachios, chill for 2-3 hours and then serve.

4. Gujiya (Karanji):

Ingredients:

• cup Wheat flour
• 3 tablespoons Ghee
• 1 pinch Salt
• 1/2 litre Oil (for frying)
• 1 cup Grated coconut
• 3 1/4 cups Sugar
• 1 1/2 cups Milk
• Few Almonds
• Few Raisins
• 1/2 teaspoons Cardamom powder
• 1 tablespoon Poppy seeds

Method:

• In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
• For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
• Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
• After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

5. Kesar Kaju Barfi:

Ingredients:

• 500 gms Kaju (cashewnuts)
• 300 gms sugar
• 1/2 tsp kesar(saffron)
• 1/4 tsp orange color
• 2 chandi (silver) warak

Method:

• Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
• In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
• Mix saffron and orange color in it.roast till done.
• On the rolling board place a butter paper and pour the mixture on it.
• Now place another butter paper ,sandwhiching the mixture between the two paper. Roll it with rolling pin.
• Remove the butter paper from top and place silver warak,and cut the burfi pieces

6. JALEBI

Ingredients :

• White gram dal – 500gm
• Water – 1litre
• Sugar – 1kg
• Coconut oil or refined oil – 1kg
• Jalebi colour (orange) – 5 drops
• Salt – to taste

Preparation :

Lightly crush the white gram dal with little water. Mix salt in it and make a smooth batter of semi-thick consistency. In a pan, heat sugar and add water into it. Add the jalebi colour and when it thickens, remove from the fire.
Heat oil in a thick bottom vessel. Squeeze the prepared batter into the oil through a thin layered cloth. While squeezing the batter, first make three rounds and a flower shape on top. When it is done (don’t fry), remove from oil. Allow oil to drain. Put the jalebis into the warm sugar syrup. Take out after they soak in the syrup for about 15 minutes. Make jalebi’s with the whole batter.

7. Chocolate Burfi Recipe:

Ingredients

• condensed milk (carnation or milkmaid) -1 tin
• cocoa powder
• 1/2 cup
• butter – 1 stick or 50 gms
• chopped & roasted nuts 100 gms
• sugar 3/4 cup

Method:

• Pour the condensed milk into a thick pan, add butter, sugar, cocoa powder and nuts to
• the pan.
• Stir constantly on low to medium heat till the mixture leaves the sides of the pan (say 15
• mins)
• Pour evenly into a buttered dish.
• Allow to cool and set. Cut to pieces.
• Refrigerate if you like.

8. Rossogolla

Ingredients:

• 1 litre milk
• 1/2 tsp. citric acid
• 1 1/2 cups sugar
• 4 cups water
• 2-3 drops rose essence

Preparation

• Heat the milk and bring to boil.
• Cool the milk for a couple of hours. Remove the cream layer.
• Reheat the milk and bring to a boil.
• Add the citric acid dissolved in some water.
• Stir slowly till the milk is fully curdled.
• Keep as it is for 5 minutes.
• Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
• Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
• Press out the excess water and remove in a wide plate.
• Gently knead into a soft dough by passing between fingers.
• Make twelve equal sized balls of the dough.
• Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
• Take off from heat and cool them to room temperature.
• Add essence and chill for at least 4 to 5 hours.