Recipes Diwali Sweets
Flour 1½ cup
Jaggery ½ cup
1 cup of water
Cardamom powder 1/4 tablespoon
Ghee 1 tablespoon
First, heat the water and jaggery until
it dissolves in the water. Strain and
cool it and add cardamom powder and
ghee in the flour and knead the flour
with jaggery water till the dough becomes
stiff. Breaking it into 24-25 parts,
knead and roll it into 4'' rounds. And
keep it aside so as to make it a bit
dry and fry it in hot ghee until its
colour becomes golden. Then drain and
cool it till the khajas becomes crisper.
Serve it or keep it in an airtight container.
Vermicelli - 1/2 cup
Milk - 4 cups
Sugar - 3/4 cup
Cream - 1/4 cup
Ghee - 4 tabs
Almonds - 2 tabs
Cinnamon powder - 1 level tsp
Bananas - 3 numbers
Fry vermicilli in ghee,till it became
light gold in colour. Allow it to coll.
Skin almonds and chop them into small
pieces and Fry well .Boil the milk,
add the vermicelli and keep on stirring
over low heat till the vermicelli is
just cooked and the milk is thick..Reduce
heat and add sugar little by little-stirring
all the time till the sugar dissolves.
Remove from heat, when cold, mix in
the cream, almonds, cinnamon powder
and chopped bananas. Serve chilled with
a little silver varg on top for decoration.
Rice - 1/2 cup
Milk - 6 cups
Sugar – 1 cup
Camphor – pinch
Nutmeg – pinch
Cook the rice with milk till semi thick(stirring
all the time so that the rice does not
stick to the bottom of the vessel and
the rice is well cooked.
Reduce heat; add the sugar, in small
quantity till sugar is well incorporated
remove from fire.
Fry in ghee the cashew nuts and raisins,
till golden in colour. When cold add
to kheer. Powder camphor and nutmeg
and add that too.Serve hot or cold.
add 1/4 cup of beaten cream when the
kheer is cold.
Instead of sugar you can use 1-1/4 cup
of palm jaggery(or ordinary jaggery)
with a 1/4 cup of water-when jaggery
completely dissolves-strain and when
cold,add to the cold thickened kheer.Add
powdered camphor or nutmeg.
Wheat Flour 2 cup
Rice Flour 1/2 cup
1/2 tbsp of omam seeds
1/2 tsp. of turmeric powder
Ghee 2 tablespoon
Some dry flour for dusting
Mix plain flour and 1/4 cup rice flour
together .Add asafetida, onam seeds,
turmeric, oil and mix it properly so
as to make the dough more softer. Apply
ghee and roll it like a large chapati.
Sprinkling some rice flour, roll it
into tight Swiss roll and cut into thick
slices and keep it aside. Then heat
the oil in a pan and fry the pudis till
it becomes golden colour. Now drain
and keep it aside and its ready to serve.
Carrots -1/2 kg
Milk -1 litre
Cardamom -4 to 5
Sugar -1/4 kg
Charmagz -1 tbsp
(dried melon seeds)
Ghee or cashew nuts -100 gms
Almonds -a few
Scrap carrots and grate them.Bring milk
to a boil in a heavy bottomed pan.Add
grated carrots.Cook on medium heat stirring
occasionally without closing the lid
till the mixture is fairly dry(Opp-30
to 40 mts).Add sugar, cardamom crushed
and melon seeds,mix well till everything
becomes semi solid dry. Then add ghee
and fry well by adding the nuts cashew
nuts and badam. Decorate with silver
foil and serve after getting cold.
Ghee - 225 gms
Besan - 225 gms
Castor sugar - 350 gms
Cashew nuts chopped - 1 tsp
Almonds chopped - 1 tsp
Pistachio - 1 tsp
the ghee and besan in a pan over a low
heat. Keep stirring the mixture to avoid
the formation of lumps. When the mixture
is cooked, it will release an aromatic
flavor. Remove the pan from the heat
and let it cool. Add the sugar and chopped
cashew nuts to the besan mixture and
stir in thoroughly. Now mould small
balls of appropriate size, from the
mixture serve hot or cold.
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