Here is a
delectable collection of traditional Diwali Recipes to help you make this
Diwali celebrations more zestful!! The collection includes Recipes for Diwali
deserts and snacks. Choose and cook your favorite Diwali Recipe with love and
delight your dear ones in a very special way!! http://hallosushant.blogspot.com/
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. http://hallosushant.blogspot.com/
4. Hot oil in a pan. Make round shaped balls of the paste.
5. Fry these till they turn red.
Wheat Laddu
Ingredients:
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee
Preparation:
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.
Soan
Papdi
Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet
Preparation:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.
Besan ki Barfi
Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds
Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.
Karanji
Ingredients :
For Filling:
1 cup grated Dry Coconut
1 cup Powdered Sugar
1 pinch Nutmeg Powder
1 pinch dry Ginger Powder
4 Elaichi
2 tsp Maida
2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida
1 tsp Ghee
Salt to taste
Warm milk to prepare dough
Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish colour.
5. Serve it hot or cold.
6. Karanjis can be stored for weeks.
Ingredients :
2 cups khoya
1&1/2 cups of coarsely powdered roasted sesame seeds (til)
Powdered sugar to taste http://hallosushant.blogspot.com/
Kesar, chopped almonds and pistas for decoration
Preparation :
1. Roast the khoya on low flame till it is very light golden yellow color.
2. Let is cool for few minutes.
3. Then add coarsely powdered roasted sesame seeds and mix it.
4. Add powdered sugar when the above mixture is luke warm.
5. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
6. Arrange in a plate and decorate with kesar, chopped almonds and pistas.
Method for Making Khoya in Microwave:
1. Take three cups of full cream milk powder in microwave oven proof casserole.
2. Add sufficient water to make a thick paste.
3. Add 2 tablespoon of ghee.
4. Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)
GUJIA
Ingredients :
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking oil 3 tablespoon
Water 100 ml
Sugar 250 grams
Preparation :
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.
ALMOND SEERA
Ingredients (Serve 4-6)
1 cup of coarse Flour Wheat
1-1/2 cup of Blanched Almonds
1 teaspoon of Cardamom Powder
¼ teaspoon of Crushed Saffron Strands
1 tablespoon of Warm Milk
8-10 blanched Almonds, finely chopped into slivers
1-1/4 cup of Ghee
3 cups of Water
1 cup of Sugar
Preparation :
1. Dissolve the crushed Saffron in the warm milk and keep it aside for some time.
2.Now dry and make a powder of blanched almonds. Save 10 almonds for the purpose of garnishing.
3. Melt some ghee in a large and heavy pan.
4. Add some flour to the ghee. Stir and fry the mixture for about 2-3 minutes.
5.Add some almond powder to the mixture and again stir and fry the mixture till it becomes golden and gives a nice aroma. The mixture should be stirred continuously.
6. Add some water and again stir and cook it.
7. Add some sugar to the mixture.
8. When the ghee starts to exude then add some cardamom and saffron to the mixture.
9. Now stir and place the prepared dish into the serving dish. Garnish it with the chopped almonds.
1 cup of coarse Flour Wheat
1-1/2 cup of Blanched Almonds
1 teaspoon of Cardamom Powder
¼ teaspoon of Crushed Saffron Strands
1 tablespoon of Warm Milk
8-10 blanched Almonds, finely chopped into slivers
1-1/4 cup of Ghee
3 cups of Water
1 cup of Sugar
Preparation :
1. Dissolve the crushed Saffron in the warm milk and keep it aside for some time.
2.Now dry and make a powder of blanched almonds. Save 10 almonds for the purpose of garnishing.
3. Melt some ghee in a large and heavy pan.
4. Add some flour to the ghee. Stir and fry the mixture for about 2-3 minutes.
5.Add some almond powder to the mixture and again stir and fry the mixture till it becomes golden and gives a nice aroma. The mixture should be stirred continuously.
6. Add some water and again stir and cook it.
7. Add some sugar to the mixture.
8. When the ghee starts to exude then add some cardamom and saffron to the mixture.
9. Now stir and place the prepared dish into the serving dish. Garnish it with the chopped almonds.
Ingredients (Serve 4-6)
1 can chick peas
3 lbs potatoes
1large onion
3 cloves of garlic
1 chilly pepper
3 tsp curry powder
1 cup of water
2 tsp vegetable oil
3 leaves shadow benny (optional)
1/2 tsp cumin powder
Preparation :
1. Peel potatoes and cut in quarters.
2. Peel onions and chop finely.
3. In a medium size pan add vegetable oil and heat well.
4. Add chopped onions and chilly pepper. Cook for about 2 minutes or until onions sweat.
5. Add curry powder and stir constantly. Now, add about quarter of a cup water and stir occasionally until curry powder, onion, pepper and garlic becomes a paste.
6. Cook for about 5 mins.
7. Add potatoes, shadow benny leaves (if available) and chickpeas. Stir up and let cook for about another 10 mins.
8. Add remaining water and let cook until potatoes and chick peas is tender.
9. When the sauce consistency is slightly thick add cumin powder, stir up and remove from heat.
10.This chickpeas and potatoes curry tastes great with cooked white rice.
Ingredients (Serves 7-8)
1 cup: Sitaphal (Pumpkin) Pulp
2 litre: Whole milk
4 no: Green pistachios, unsalted
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands
1/4 tsp: Cardamom powder
3/4 cup: Sugar
Preparation:
1. Crush almonds and pasta coarsely or cut into thin slivers.
2. Boil milk in a clean heavy pan.
3. Simmer for ten minutes after it starts boiling.
4. Stir occasionally while boiling.
5. Add sugar. Stir till dissolves. http://hallosushant.blogspot.com/
6. Take the pan off fire. Add saffron, cardamom, almonds and pistas.
7. Cool to room temperature.
8. Add sitaphal pulp. Chill for 3-4 hours till very cold.
9. Put in individual serving bowls sprinkle a few chopped rose petals to garnish.
10. Serve chilled.
Ingredients (Makes 35 Katlis approx)
250 gm: Almonds (soaked overnight)
200 gm: Sugar powdered
Few tbsp: Milk
Silver foil (optional)
Preparation:
1. Drain and change water from almonds.
2. Peel almonds. Keep aside.
3. Wash once more to remove any traces of brownishness.
4. Grind to a fine paste using as little milk as possible.
5. In a heavy large skillet mix paste and sugar.
6. Cook, stirring constantly, using a large handled spoon or spatula.
7. Take care of splattering in initial stages.
8. Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.
9. When a soft lump is form, which leaves sides of skillet easily, take off fire.
10. Grease a clean work surface and a rolling pin with melted ghee.
11. Put lump on it. Roll quickly while still warm to 1/5" thickness.
12. Apply silver foil and press lightly with foil paper.
13. Mark out long diamond shapes with a sharp knife.
14. When almost cool remove carefully with a sharp edged wide spatula.
15. Cool completely before storing in layers between sheets of butter paper.
DOODH PEDA
Ingredients :
1/2 kg khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
250 gms ground sugar
250 gms milk
2 drops rose essence or a few strands saffron or kesar
2 tbsp almonds, finely slivered
2 tbsp pistachios, finely slivered
1 tsp green cardamoms or elaichi powder
Preparation :
Mix the khoya and sugar well, and warm it over a medium fire. Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps. Continue stirring and add more milk, little by little, till all the milk is used up. Lower the heat, if it sticks at the bottom.
Add the rose essence or saffron dissolved in milk, and take off the fire. Mix the flavouring and khoya properly.
In a plate, mix the finely slivered nuts with the cardamom or elaichi powder. Make small balls of the khoya mixture and press on the nuts for decoration. You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.
Ingredients :
1 cup rice
1/2cup sugar
1/4 tea spoon kesar
50 gms raisins
50gms cashew nuts
1/2 cup ghee
5 pods cardamom
Preparation :
Wash and cook rice in four cups water. Add ghee and sugar and continue cooking on low flame. Stir continuously, powder cardamom and add to the rice.. Keep cooking till the rice mixture leaves the sides of the vessel. Grind kesar and add to rice. Finally add raisins and chopped cashew nuts and mix well.
Download Full Free Cracked (keygen available) ScreenLocker.sis