Kaju Barfi |
Kesar Bhat | Jalebi |
Moti Chur Laddu | Ghathia |
Gulab Jamun |
Gram Dal Vada - Gram Balls | Rasgulla -
Small sweet balls |
Besan Ka Ladoo - Gram flour Balls |
Cabbage 'N Carrot Bhujia
2 cups Sugar
1/2 cup Water
3 1/4 cups Cashew powder
1/2 cup Cashewnuts
Pour enough sugar in water to prepare a sugar syrup of about 2 thread
Then dissolve cashew powder in the sugar syrup to make the whole solution
Next, spread the thick solution on a plate. Cover it with some of the silver
foil. Your barfi is ready. Let it dry and harden under the foil cover.
Then cut barfi into pieces. Sprinkle some cashewnuts atop to garnish.
Keep your Kaju barfi in the refrigerator to chill for sometime. Then serve
this sweet delicacy and sweeten up the diwali evening for your near ones.
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams
Cooking oil 3 tablespoon
Water 100 ml
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.
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
Make a batter of all
of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is
thick and of pouring consistency, similar to pancake or dosa batter. And whip
till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about
Heat oil on a medium flame. Drop large ladlefuls into the oil to
form circles of 6-8 inches. Typically the dough will sink and line the bottom
of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat
off the oil.
Serve with cream or garnished with pista. Serves five.
1 cup rice
1/4 tea spoon kesar
50gms cashew nuts
1/2 cup ghee
5 pods cardemom
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 with a kittle eater and add to rice. Finally add raisins and
chopped cashew nuts and mix well.
2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of
the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and
whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the
syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell
with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.
MOTI CHUR LADDU
2 cups besan
1 & 1/2 cup sugar
10 pods cardamom
1/2 cup raisins
Ghee or oil for deep frying
Mix besan with 1 & 1/2
cup water to make a smooth batter free from lumps. Powdercardemom and kee aside.
Fry raisins in a little ghee and keep ready. Make sugar syrup with sugar and
1cup water. Keepig the syrup tilll the consistency reaches a long string stage.
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
Make the dough by combining the milk powder, Bisquick, butter. Add just
enough whole milk to make a medium-hard dough. Divide the dough into 18-20
portions. Make balls by gently rolling each portion between your palms into
a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen
Heat the oil on high and then lower the heat to medium. Slip in the balls
into the hot oil from the side of the pan, one by one. They will sink to the
bottom of the pan, but do not try to move them. Instead, gently shake the
pan to keep the balls from browning on just one side. After about 5 mins,
the balls will rise to the surface. The Gulab Jamuns should rise slowly to
the top if the temperature is just right. Now they must be gently and
constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to
break. So adjust the temperature to ensure that the gulab jamuns do not
break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will
ensure complete cooking from inside and even browning.
The syrup should be made earlier and kept warm. To make the hot sugar syrup
add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods,
slightly crushed and a few strands of "Kesar". Mix with a spoon and then
heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add
the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in
syrup overnight for best results. They can be served warm or at room
Rasgulla - Small sweet balls
1) Doodh(milk) - 750 ml.
2) Cheeni(sugar) - 1 cup.
3) Maida(Flour) - 1 tbsp.
4) Paani/Jal(Water) - 1 cup.
5) Elaichi(cardamom) - A pinch.
6) Nimbu Pani(lime juice) - A little.
1) Add lime juice to the milk to make paneer/chhana out of it.
2) Add flour and cardamom to the chhana. Then knead the mixture with
hands to make it smooth and pliable.
3) Split the the dough into several small portions of equal quantity.
Then, roll them into same-sized balls.
4) Mix 1 cup sugar and 1 cup water and boil at a low temperature to
make a thin syrup.
5) Drop the balls in the clean boiling syrup. Boil for 10 mins.
Sprinkle water on the boiling syrup every 2 minutes.
6) Remove from the heat and cool. Your "Rasgulla" is ready. Sprinkle
rosewater for flavor.
8) Keep your snow-white sweetmeats in a refrigerator. Serve hot or
cold, depending on your preference.
Besan Ka Ladoo - Gram flour Balls
1) Ghee(Clarified butter) - 225 gms.
2) Besan (Gram flour) - 225 gms.
3) Castor sugar (or table sugar) - 350 gms.
4) Cashew nuts - 1 tsp, chopped.
5) Badam (almonds) - 1 tsp, chopped.
6) Pesta badam (Pistachio) - 1 tsp.
1) Take a medium-sized frying pan.
2) Place over it the ghee and besan and heat over oven at a low
temperature, stirring the mixture now and then to avoid the
formation of lumps. When cooked, the mixture will release a sweet
4) Remove the pan from the oven. Let it cool.
5) Add the sugar and chopped cashewnuts to the besan mixture. Stir
6) Now mould out of the mixture small balls of appropriate size.
Your "Besan Ka Ladoo"(or Sweet Gram Flour Ball") is ready. Serve hot
Crispy and Spicy Recipes
Gram Dal Vada - Gram Balls
1) Channa dal (gram dal) - 2 cups.
2) Coriander leaves - 1/4 cups.
3) Namak (salt) - 3/4 cups.
4) Curry leaves - A handful.
5) Lalmirch(red chillies) - 4.
6) Green chillies - 3
7) Adrak (ginger) - 1 cm.
8) Piaz (onion) - 2
1) Soak gram dal in water for a couple of hours.
2) Wash with cold water. Then drain off the water.
3) Wash and chop onion, green chillies, curry leaves and coriander
4) Grind the dal in coarse pieces with red chillies.
5) Add all the other ingredients and roll the resulting mixture into
vadas(balls). Deep fry in oil till the balls turn golden in colour.
6) Your Gram Dal Vada is ready and can be served either hot or cold.
Tastes great with a dahi bath(curd spread) all over.
1/2 kg Wheat Flour
11/2 cups Water
1/2 tsp Ajwain
2 tbsp Oil
Oil for frying as required
Salt as per taste
Sieve the wheat flour and add oil into it.
Add salt, ajwain and mix well.
Make a well in the center, add enough water and knead into a stiff dough.
Roll out the dough into big size Chapati (flat round Indian bread)and cut it
into long strips.
Heat oil in a kadhai, to smoking point.
Now put these long strips into the hot oil.
Remove from the oil when crisp and light golden brown in color.
(Careful: slight delay in removing then from the oil will spoil the ghathia
Drain on tissue paper, cool and store in airtight containers.
CABBAGE 'N CARROT BHUJIA
4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli
1 cabbage, finely sliced
350 grams carrots, coarsely grated
chilli, cut into thin strips and seeds removed
1/2 teaspoon sugar
chopped, fresh coriander
1 tablespoon fresh lemon juice
Heat oil in a frying
pan, saute mustard seeds and dried red chilli 1 minute Add cabbage, carrots and
green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds.
Add sugar and coriander, stir fry for another 5 minutes or until vegetables are
tender. Add lemon juice. Remove red chilli before serving.
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