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Recipes Diwali Sweets
Mitha Khaja

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.

Vermicilli Kheer

Ingredients :
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 Kheer

Ingredients :
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.

You could 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.

Carrot Halwa

Ingredients :
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.

Besan Ka Ladoo

Ingredients :
Ghee - 225 gms
Besan - 225 gms
Castor sugar - 350 gms
Cashew nuts chopped - 1 tsp
Almonds chopped - 1 tsp
Pistachio - 1 tsp

Place 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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