|
|
| Jalebis |
|
Golden spirals soaked in sugar syrup |
| Ingredients |
2 cups maida (refined flour) |
|
1/2 tsp. Baking powder Ghee
for frying |
|
2 cups Sugar |
|
A pinch of saffron |
|
1 tsp. cardamom powder |
|
| Method |
1. Mix maida with baking powder,cardamom powder and water to
made a
batter of the consistency of thick cream.
2. Put it aside in a warm place to ferment for 24 hrs.
3. Dissolve 2 cups of sugar in 2 cups of water and boil till it
becomes a
syrup of one thread consistency.
4. Add saffron soaked in warm water.
5. Now heat ghee in a deep frying pan.
6. Fill up with batter in an ordinary plastic funnel or a coconut
shell or a
muslin cloth and pierce it from the bottom.
7. Now allow the batter to fall into continuos double circles .
8. Allow the jalebis to set and then turn over once.
9. When fried well, remove out of the pan and slip into the syrup ,
apply
slight pressure so as to make them absorb the syrup.
10. After 5 mins, take it out of the syrup , drain and serve hot.
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|
| Malpuda |
|
Sweetened pancakes with raisins |
| Ingredients |
1 cup flour |
|
1/2 cup condensed milk |
|
1/2 cup raisins |
|
Ghee for frying |
|
200 ml sugar syrup |
|
|
Serve with Serve warm, topped with rabdi. |
|
| Method |
1. Mix flour and milk to a smooth batter. Add a little water,
if it is
too thick. Heat a non stick pan on a medium heat.
2. Add a tsp. of ghee to the pan and spread well.
3. Drop one-third cupful batter on to the pan. Do not spread.
4. Cook for a minute or till the edges can be lifted.
5. Turn the pancake. Cook for another 30 to 45 seconds.
6. Dip it in the sugar syrup for 3 minutes and then serve hot.
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|
| Balu Shahi |
|
North Indian savories |
| Ingredients |
For Balu
Shahi : |
|
225 gms refined flour |
|
125 gms ghee |
|
2 tbsp. warm milk/curd |
|
1 tsp. baking powder |
|
1 tsp. warm water |
|
For syrup : |
|
250 gms sugar |
|
2 teacupful water |
|
| Method |
1. Sieve the flour in a mixing bowl and add the heated ghee
and baking
powder.
2. Rub the mixture with your hands , gradually adding milk/curd and
warm
water, and mix into a stiff dough.
3. Break off a small portion of the dough into a ball , then flatten
it, and
make a deep hole through the center.
4. To prepare the syrup, boil the sugar and water together in a large
pan for
15 minutes; the syrup should be quite sticky.
5. Heat the ghee in a frying pan and fry the balu shahi quite slowly
until
they are golden brown.
6. When they are fully done, put them in the warm syrup for a few
minutes,
shaking the pan frequently to let them become well-coated with
syrup.
7. Take them out singly from the pan and place on a shallow dish.
8. Serve cold or hot as you desire.
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|
| Pista Burfi |
|
A Diwali Sweet |
| Ingredients |
400 gms Pistachios (kernels removed) |
|
250 gms Sugar |
|
Water (for sugar syrup) as required |
|
7-8 leaves Edible Silver foil (varakh) |
|
| Method |
1. Blanch the pistachios in boiling water. Drain and remove
the
peels.
2. Make a coarse paste of the blanched and peeled pistachios in a
mixer-grinder, without using any water. Remove and keep aside.
3. Make a sugar syrup of two-string consistency.
4. In a kadai, mix together the pistachio paste and the sugar syrup,
and
with the help of a wooden spatula, keep on stirring the mixture till
it
leaves the sides of the kadai and forms a ball. (take care not to
burn the
mixture).
5. Pour the mixture over a flat wooden surface, and evenly cut with
a
spatula to the desired thickness.
6. Spread out the silver foil (varakh), and cut into square shapes
with a
sharp knife. Remove when cooled.
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|
| Coconut
Burfi |
|
Square shaped coconut preparation |
| Ingredients |
1 cup Sugar |
|
1 cup Water |
|
2 tsp.Ghee |
|
1 cup Desiccated coconut |
|
6 Crushed cardamoms |
|
1/4 cup Chopped cashewnuts |
|
| Method |
1. Heat the sugar and water on a low heat to make a thick
syrup.
2. Remove any scum from the syrup. Add the finely grated coconut and
crushed
cardamoms. Mix thoroughly.
3. Grease a plate with the Ghee and set aside.
4. Turn off the heat while the mixture is still a thick pouring
consistency.
Add the chopped cashewnuts. Mix thoroughly.
5. Pour the coconut mixture onto the greased plate and quickly spread
with a
spatula.
6. After a few minutes, cut into diamond-shaped pieces with a sharp
knife
and Store in an airtight container.
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|
|
Dal Halwa
|
|
Sweet dish of lentil |
| Ingredients |
1cup. Moong dal |
|
1cup Sugar |
|
1/2 cup Milk |
|
2 cups Water |
|
8 nos. Almonds |
|
4 nos. Cardamoms |
|
1/2 tsp. Saffron |
|
3/4 cup Mawa/khoya |
|
1 cup Ghee |
|
| Method |
1. Wash and soak the dal overnight.Grind coarsely, using very
little
water.
2. Prepare a one string sugar syrup with sugar and water.
3. Soak saffron in hot milk. Crumble mawa into fine granules.
4. Blanch almonds, Cool and peel them and cut finely.
5. Heat ghee in a kadhai and add ground dal and fry till golden brown
on a
low heat and keep stirring .
6. Add the sugar syrup and saffron milk. Mix well and cook till halwa
is of
dropping consistency. Add mawa and cook till it dissolves.
7. Serve hot, garnished with crushed cardamoms and and sliced
almonds.
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|
| Mootichur
Ladoo
|
|
A diwali Sweet |
| Ingredients |
2 cups gram flour (besan) |
|
2 cups clarified butter (ghee) |
|
3/4 cups sugar |
|
2 tbsp. almonds, finely chopped |
|
1/2 tsp. cardamom powder |
|
1/4 tsp. edible saffron color |
|
| Method |
1. Mix gram flour with just enough water to make a thick
batter. Add
color.
2. Heat clarified butter (ghee). Through a sieve, gently place batter
drops
into the hot ghee. Fry till pink and drain out.
3. Continue till all batter is used. Reserve the fried drops as
boondis.
4. Heat sugar with 3/4 cup water and make a sticky syrup of one-
thread
consistency.
5. Add fried boondis, almonds,cardamom powder and mix well.
6. While still warm, shape the syrup-coated boondis into round
ladoos, and
leave till dry.
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|
| Badam Ki
Burfi
|
|
Almonds Delight |
| Ingredients |
1 1/2 cup Almonds |
|
2 cups Milk |
|
500 gms. Sugar |
|
1 tsp. Powdered cardamom |
|
4 tbsp.Ghee |
|
| Method |
1. Soak almonds for 4-5 hours in a cup full of warm water.
2. When soft remove the skin and grind the almonds to a paste.
3. Mix the almond paste with milk and sugar and cook in a pan on
medium heat.
4. Stir constantly till sugar melts and the mixture boils.Add ghee
and cook
till the mixture leaves the sides of the pan.
5. Add cardamom powder and pour the mixture into a greased plate and
flatten
it out with the help of a spoon or knife.
6. Cool and cut into strips.
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|
|
Ras Malai
|
|
Cottage cheese balls soaked in flavored
milk |
| Ingredients |
250 gms. Paneer/Chhena |
|
2 liters milk |
|
1 kg sugar |
|
4 tbsp. Flour |
|
10 strands saffron |
|
1/4 cup sliced pistachios |
|
1/4 cup sliced almonds |
|
| Method |
1. Knead and mash paneer/chenna, add 2 tablespoons flour and
mash
again to make a dough.
2. Divide it into equal portions, make balls ,flatten them and keep
aside.
3. Prepare a sugar syrup by dissolving 250 gms. sugar in the 500 mls.
of
water.
4. Now add the dough portions in it and cook over a high flame for 6-
8
minutes.
5. Add half a cup of water and again bring it to a boil. Cook for
another 5
minutes.
6. Remove them and keep them in the sugar syrup .
7. Now take milk in a pan, bring it to a boil, Keep on stirring
continuously.
Simmer until it is reduced to a thick consistency.
8. Add rest of the sugar and keep on a boiling till the sugar is
completely
dissolved.
9. Remove from the flame and refrigerate for an hour.
10. Add the soaked balls and Sprinkle the saffron. Keep in
refrigerator for
another half an hour.
11. Swirl the milk with a light hand just before serving as it will
give
beautiful yellow color of saffron and the white of the milk.
12. Serve cold, garnished with sliced pistachio nuts, almonds.
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|
| Kalakand |
|
Indian Sweet made of milk & nuts |
| Ingredients |
1 tin condensed milk |
|
1/2 kg paneer(cottage cheese) |
|
3-4 powdered elaichi(cardamom) |
|
2 tbsp. full cream milk powder |
|
1 silver leaf(varak) |
|
| Method |
1. Mash paneer coarsely and add milk powder to it.
2. Add condensed milk and mix. Heat the mixture in a thick-bottomed
pan.
3. Cook on medium heat with constant stirring till the mixture
becomes thick.
(8 to 10 minutes.)
4. Remove from the fire and spread onto a greased plate. Sprinkle
elaichi
powder.
5. Top with silver leaf. Cool and cut into squares.
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|
| Rasgulla |
|
Specialty of Bengal |
| Ingredients |
750 ml. Milk |
|
1 cup Sugar |
|
1 tbsp. Flour |
|
1 cup Water |
|
A pinch of Cardamom |
|
Juice of a lime |
|
| Method |
1. Make Paneer/chenna of the milk by adding lime juice to it.
2. Add flour and cardamom to the chenna and knead it with hands until
it is
smooth and pliable.
3. Divide the dough into small equal portions and roll them into
balls.
4. Make a thin syrup by combining 1 cup sugar and 1 cup water and
cook over
low heat.
5. Drop the rasogullas in the clean boiling syrup, and boil for 10
minutes.
6. Sprinkle water on the boiling syrup every 2 minutes.
7. Remove from the heat and cool. Flavor with rosewater.
8. Keep it refrigerated and serve it chilled.
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|
| Chum Chum
|
|
A diwali Sweet meat |
| Ingredients |
5 liters Milk |
|
2 cups Vinegar |
|
2 kgs Sugar |
|
Nuts - for garnishing |
|
200 ml Cream |
|
Food color - orange/pink |
|
| Method |
1. Boil milk, add vinegar and stir till the milk curdles.
2. Pour it out in cold water and strain, to get channa/ paneer.
3. Boil sugar in water and make a thin syrup.
4. The channa or paneeer should be nicely beaten and smoothened. If
found too
soft, add maida (a little) and form a soft dough. Add pink color to
the
dough and mix.
5. Make oblong - shaped pieces of this dough and add to the boiling
thin
syrup.
6. When cooked, these balls (chum chum) will float on top.
7. Take little syrup and further dilute it by adding water.
8. Now dip the boiled chum chums into this diluted syrup and soak for
8 - 10
minutes.
9. Remove from syrup and place the chum chums in a platter. Pipe out
some
whipped sweetened cream over them.
10. Garnish the chum chums with chopped nuts as toppings.
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|
|
Kaju Burfi
|
|
North Indian sweet made of cashewnuts |
| Ingredients |
2 cups cashewnuts soaked in water for 2 hours |
|
1 cup powdered sugar |
|
1 tbsp. Ghee |
|
1/2 tsp. cardamom powder |
|
Silver Varak for decoration |
|
| Method |
1. Drain and blend the cashewnuts to a fine paste.Use as
little water
as possible when blending.
2. In a heavy saucepan put sugar and paste.Cook on a medium heat.
3. Keep on stirring continuously till a soft lump is formed.
4. Add ghee and cardamom powder and mix well.Spread on a clean
greased work
surface.
5. Roll lightly with a rolling pin, to a desired thickness.
6. Apply the silver varak. Cool and cut into diamond shaped burfis.
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|
| Gulab
Jamun
|
|
Brown colored dumplings of maida soaked in sugar syrup |
| Ingredients |
1/8 cup Paneer |
|
3/4 cup Mawa (Khoya) |
|
1/4 tsp. Soda bi-carb |
|
1 1/2 cup Sugar |
|
2 strands saffron |
|
2 tbsp. Flour (Maida) |
|
1/2 tsp. Green cardamom powder |
|
Ghee/Oil for deep frying |
|
| Advice |
These balls can be stuffed with saffron, pistachio nuts or
green
cardamom powder.
If you don't want to use soda bi- carb. You can also use Self rising
flour
for the Gulab Jamuns. |
|
Recipe of Gulab Jamun By using Self Rising Flour : |
|
250 gms, mawa |
|
50 gms. Self rising flour |
|
400 gms Sugar |
|
1/2 tsp. Green cardamom powder |
|
Ghee/Oil for deep frying |
|
| Method |
1. Cook a mixture of 4 cups of water , Strands of Saffron and the
sugar until
the syrup thickens.
2. Remove and keep warm.
3. Mix Khoya, self ring flour, green cardamom powder and a little
water to
make it into a soft dough.
4. Roll the dough into small balls .
5. Heat ghee and deep fry those balls into it till golden brown.
6. Drop the balls into hot syrup.
7. Remove them from the syrup and eat hot without draining the syrup. |
|
| Method
Recipe with the Above Ingredients |
|
|
1. Cook a mixture of 4 cups of water , Strands of Saffron and the
sugar until
the syrup thickens. Remove and keep warm.
2. Grate Khoya and paneer and keep aside.
3. Mix Khoya, paneer, soda bi-carb, green cardamom powder and a
little water
to make it into a soft dough.
4. Roll the dough into small balls .
5. Heat ghee and deep fry those balls into it till golden brown.
6. Drop the balls into hot syrup.
7. Remove them from the syrup and eat hot without draining the syrup.
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|
| Sohan
Papdi
|
|
A diwali
sweet meat |
| Ingredients |
1 1/4 cup gramflour |
|
1 1/4 cup plain flour (maida) |
|
250 gms. Ghee |
|
2 1/2 cups sugar |
|
1 1/2 cup water |
|
2 tbsp. Milk |
|
1/2 tsp. cardamom seeds |
|
| Method |
1. Sift both flours together. Then heat ghee in a pan.
2. Add flour mixture and roast on low heat till light golden. Keep
aside to
cool a little, stirring occasionally.
3. Now make syrup out of sugar, Bring syrup to 2 1/2 thread
consistency Pour
at once into the flour mixture.
4. Beat well with a large fork till the mixture forms thread like
flakes.Pour onto a greased surface or thali and roll to 1"
thickness
lightly.
5. Sprinkle the elaichi seeds and gently press down with palm.
6. Cool, cut into squares, Store in airtight container.
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|
| Rawa Ladoo |
|
A diwali
sweet meat |
| Ingredients |
2 cups semolina(rawa) |
|
1 1/2 cup powdered sugar |
|
1 cup ghee |
|
1 tbsp. broken cashewnuts, fried |
|
1 tbsp. raisins, fried |
|
1 tsp. cardamom powder |
|
| Method |
1. Heat 1 tsp. ghee in a pan and dry roast the rawa till pink
2. Grind the fried rawa and powdered sugar in a mixer to a fine
powder.
3. Heat the remaining ghee and add the powdered rawa, cashewnuts,
raisins and
cardamom powder. Mix thoroughly
4. While still warm, make into small lemon-sized balls .Cool and
store in an
airtight container
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|
| Besan Ke
Ladoo
|
|
A rich preparation of pure ghee and gram flour rolled in dry
fruits. |
| Ingredients |
4 cups Gram Flour |
|
1 cup Pure Ghee |
|
2 cups sugar |
|
1 tsp. Powdered Cardamom |
|
1/2 cup chopped Almonds and Raisins |
|
| Method |
1. Heat the Ghee in a pan. Add the gram flour and fry it on a
low
flame stirring continuously till brown.
2. Once it is browned, let it cool .
3. Add powdered cardamom and sugar. Mix well. Add chopped almonds and
raisins.
4. Shape into ladoos and serve.
BACK
|
|
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mail to webmaster@infotech.co.id
with questions or comments about this web site.
Copyright © 2004 www.indoindians.com
Last modified:
September 19, 2005
|
DIWALI SWEETS
Jalebis
Malpuda
Coconut
Burfi
Dal Halwa
Pista Burfi
Balu Shahi
Mootichur
Ladoo
Badam Ki
Burfi
Ras Malai
Kalakand
Rasgulla
Chum Chum
Kaju Burfi
Gulab
Jamun
Sohan
Papdi
Besan Ke
Ladoo
|
