Enjoy Diwali Food and Diwali Sweets at home

By | November 10, 2015

Only few days are left for Diwali. You all must have different plans for this Diwali. When you think of Diwali. One thing that definitely comes to your mind is delicious sweets and food. You can’t resist yourself from gorging on sweets.

Diwali is the festival of light, festivity and celebration. No celebration or festival is complete without sweets. Sweets and snacks are prepared and distributed to friends and neighbors. During this auspicious occasion make sweets at home rather buying from outside and share it with your family, friends and loved ones. This year Diwali is on 11th Nov, 2015.

In many parts of India, during Diwali night sweets are given to the neighbors and friends. In old days, ladies used to make everything at home. but now the times are changing. Its a good time to start anything new or positive in life, donate your old clothes and sweets to poor people or make any kind of donation. On this note, lets start the day with making some sweets which are very easy to make at home. Try to buy Ingredients from your known shop so that the products you use are adulteration free.

 

Lets start with every bodies favorite COCONUT BARFI or Laddoos

Recipe of COCONUT BARFI / LADDOOS .

Coconut Barfi/Laddoo Recipe – Coconut or Nariyal Barfi/Laddooos with condensed milk

Coconut Ladoo RecipeINGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 heaped cup unsweetened desiccated coconut

¾ cup whole milk

¾ cup sweetened condensed milk (i used nestle milkmaid)

3 to 4 cardamoms, crushed to powder

½ tsp rose water (optional)

1 tbsp sugar (optional)

2 to 3 tsp ghee

1 pinch of saffron, crushed or 2 to 3 pinch of saffron powder (optional)

8 to 10 cashews, halved or chopped (optional)

INSTRUCTIONS
Warm the milk first.
In a bowl, take the desiccated coconut and mix warm milk with it.Stir it well. Cover it with a lid and keep it aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.Heat ghee in a pan. Add the milk soaked/fresh coconut. Saute on a low flame for 2 to 3 minutes.Now add the condensed milk and stir. Cook on a low flame stirring often. Add sugar if you feel its less sweet according to your taste. Then add cardamom powder.
Continue stir it. The coconut barfi mixture will thicken slowly.
Keep on stirring, so that the mixture does not stick to the bottom of the pan.
Ghee should start releasing from the sides of the mixture. You will see ghee on the mixture.It takes about 22 to 25 minutes on a low flame.
Add rose water if want some different taste in it while stiring.
Then pour the coconut barfi mixture in a greased tray or thali. let it cool completely.
Sprinkle saffron powder or press some cashews on the top and cut it into required shapes.
If you want to make laddoos than make balls of your size and enjoy them with your family and friends.
slice the coconut barfi and then serve.
Coconut barfi can also be refrigerated. it stay good for 1 to 2 days in the refrigerator.
Kesar Burfi

Saffron Fudge or Kesar Burfi

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Main Ingredients:

Saffron Fudge or Kesar Burfi½ cup Semolina flour (fine Sooji, fine cream of wheat, try to use loose suji instead of packed ones.)
¾ cup raw almonds soaked overnight
a pinch of regular salt
2 Tablespoons Desi Ghee
For the Sugar syrup:

½ cup sugar powder
¼ cup water
a pinch of cardamom powder
½-1 teaspoon Saffron strands(to taste)
a pinch of salt

INSTRUCTIONS
Soak the almonds overnight. Peel and pulse into coarse crumbs.

In a pan, mix all the ingredients of the sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string consistency is achieved.
Meanwhile, in another pan, dry roast the semolina on low-medium heat for 6-8 minutes or until it starts changing color and start giving fragrance.

Add ground almonds, oil and mix well to form crumbs. (Mix continuously by pressing and breaking crumbs to evenly distribute the oil. half a minute)

Add the boiling sugar syrup and mix well.

Take off heat after a few seconds and pour on greased/oiled or parchment lined pan.
Even it out, use knife to cut into square or diamond shape, and let cool for 15 minutes before breaking into pieces.
NOTES
Use ¾ of the syrup, mix well and add more if needed. Semolina from different wheat grains absorbs moisture differently. Once mixed, check if the mixture is already a lump and can be set into burfi. If too dry and crumbly, then add more syrup.
Grease one thali with oil and spread the ready barfi mixture and spread it properly and cut it in the shape you love.you can also use shape moldes available in the market to give a different look.
Kaju Katli Recipe

Kaju Katli Recipe

– One of the most popular Indian sweet made with cashews and sugar

Kaju Katli RecipeINGREDIENTS (measuring cup used, 1 cup = 250 ml)
1 cup cashews/kaju
½ cup sugar or as required
5 tbsp water
1 tbsp ghee
1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron

INSTRUCTIONS

Powder the cashew in a coffee grinder or a dry grinder.
The cashews should be in powdered form and not become pasty or oily.
On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
Grease a plate or a tray.
When all the sugar dissolved in the water, add the cashew powder.No consistency in the sugar syrup isrequired like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.
Stir and keep on stirring the cashew mixture on a low flame.
The cashew mixture would start thickening.
Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
Remove the whole lump of the mixture from the pan and place it in the bowl or plate.
Add the rose petals and ghee to the cashew mixture.
when the mixture is hot enough to handle, then knead the cashew mixture.
flatten the dough and place it on a butter paper or on a greased plate/thali.
Place a butter paper on top and using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
Remove the butter paper and let the rolled cashew dough cool.
When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
Gently remove the kaju katli with a butter knife.
Serve the kaju katli straight away or keep in an air tight container.

Khubani Ka Meetha

– a popular Hyderabadi dessert made with dried apricot
Khubani Ka MeethaINGREDIENTS (measuring cup used, 1 cup = 250 ml)

25-28 dried apricots

1 or 1&1/2 cup strained water from the soaked apricots

sugar as required (optional)

sliced almonds (optional)

INSTRUCTIONS
Rinse the apricots well.
Then soak them overnight in enough water.
Remove the apricots the next day and keep the water aside.
Deseed the apricots.
Keep the hard kernels aside and break the kernels and take out the almond like nuts aside.

Add one cup of the strained water in the pan along with the apricots.
Mash the apricots with your hands and then add them to the pan.
Cook on a low flame for 22-25 minutes stirring occasionally.
If the mixture looks dry, add some water.
Now add sugar and cook for 5-6 minutes more.
Lastly add the almond like seeds of the apricots.
Stir and then serve khubani ka meetha hot or warm or cold.

Fruit Custard Recipe

Mixed Fruits with Custard

Fruit Custard RecipeINGREDIENTS (measuring cup used, 1 cup = 250 ml)
2.5 cups almond milk or regular milk
5-6 tbsp organic powdered jaggery or organic unrefined cane sugar
2 Tbsp eggless vanilla custard powder * read notes for navratri fasting option
3 tbsp almond milk or regular milk taken from the above 2.5 cups
1.5 or 2 cups chopped mixed seasonal fruits

INSTRUCTIONS
Warm the 2.5 cups almond milk Lightly warm the milk. Don’t over heat it. If using dairy milk, then heat it.
Now take 3 tbsp milk from the warmed almond milk and make a smooth paste with the custard powder. With dairy milk also make a paste with warm milk.
Make sure there are no lumps and keep aside.
Add sugar to the warmed almond milk or the hot dairy milk. Stir till the sugar dissolves.
Also add the custard paste to the warmed almond milk or hot dairy milk.
keep on a low flame and keep on stirring till the milk begins to thicken.
You have to stir continuously as to avoid forming lumps in the custard.
Don’t cook till thick as on cooling the consistency thickens more.
switch off the flame and allow the custard to cooland keep it in fridge .
Add fruits. Mix well and serve the fruit custard.
You can also chill the fruit custard and serve it later.
Moong Dal Halwa Recipe

Moong dal halwa

– addictive and delicious halwa made from mung lentils.

Moong Dal Halwa RecipeRECIPE TYPE: desserts

SERVES: 5-6

INGREDIENTS
(measuring 1 cup = 250 ml)
Main ingredients are:
1 cup moong dal/spilt husked yellow mung lentils
9 to 10 tbsp ghee/clarified butter
4 cardamoms in powder form,
10-12 unsalted pistachios, sliced or chopped
10-12 blanched almonds, sliced
1 tbsp golden raisins
To be mixed together:
1 cup full fat whole milk
2 cups water
1 or 1.25 cups regular sugar (can be increased or decreased as per taste).

INSTRUCTIONS
soak the moong dhuli dal or mung lentils, in enough water for 4 to 5 hours.

Drain water and then grind the moong dal to a smooth paste with ¼ or less cup water.

Melt ghee in a non stick pan. Add the grounded moong dal.Stir well.

Keep on stirring the halwa on a low to medium flame.You have to stir the Halwa untill it is properly cooked untill then you have to stir and cook the halwa. The halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. break the lumps while stirring.
When the halwa is cooking, in another heavy based pan or kadai, take milk, water and sugar, and boil it on high flame and stir so that the sugar dissolves. After that low the flame, heat this milk-water-sugar mixture till it comes to a boil.The moong dal mixture should reach a granular consistency before you add the hot milk mixture. You will get a fried aroma from the mung dal paste when it is properly cooked and the color should become a light golden and the Ghee also should get separated from that roasted Moong Dal halwa.
When the milk mixture comes to a boil, add it to the fried mung lentils.
the mixture sizzles, so be careful while adding the hot milk and water mixture.
stir well. Simmer the flame and cook stirring often.
The liquid should get absorbed and once again you will see the ghee getting separated.
In the end, add cardamom powder, chopped pistachios,chopped almonds and raisins.
serve moong dal halwa hot. you can also garnish with some pistachios and serve. So our yummy Moong Dal Halwa is ready to serve.

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Other Lipsmacking SWEET Dishes You would love to try this Diwali.

1.Banana Halwa

This sweet dish is very famous in kerala. Banana halwa recipe is an easy one . so you can try to make it at home too. moreover if you are conscious about the calories . then its a good choice. This dessert is healthy for you.

2. Anjeer cutlet

Anjeer cutlet of jaipur is one dessert you cant resist yourself having more and more. It is a rich dry fruits dessert.

3. Thekua

It is a Special item from bihar . It is made of white flour, jaggery and coconut. It Is Very Nutritious And Can Be Stored For Several Weeks without any Refrigerator. You can also carry thekua for long journeys as snacks.

4. Shahi tukda

Shahi tukda came from mughal’s kitchens . It is a royal Indian dessert and also called double ka meetha. This sweet dish is easy to be prepared at home.

5. Adhirasam

Try this sweet whose recipe originally came from Tamil cuisine. Its main ingredients are rice flour and jaggery. So delicious and awesome sweets to try.

6. Moong daal laddo

Moong daal laddoo is not only delicious to taste but also very healthy. Well, its a low calorie sweet. You can have these ladoos as many as you want without thinking about the calories.

7.kozhukattai

Kozhukattai is a traditional south indian sweet dish which you will rarely find in markets .but, it can be made easily at home sweet as well as spicy. Modak (kozhukattai) is stuffed with jaggery coconut and rice flour. It is easy to digest

8. Sandesh

Sandesh of bengal ( made of fresh chenna). It is definitely gonna give a awesome treat your taste buds. Sandesh sweets are very popular and loved by most people.

9.Mysore Pak : As the name tells it originated in mysore. its their speciality. Mysore Pak is so soft that it will melt in your mouth. A Very tasty dessert made from sweet gram flour and ghee which is often served as dessert in mysore.

Hope, you will enjoy these Sweet Recipes while cooking and serving to your guests this Diwali.

 

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