It is desserts which add much more enthusiasm to the festive spirits. Multicolor rangolis adorn the homes and sweet delicacies deck our kitchen. This Diwali gift your people homemade sweets which will surely bring a healthy smile on their faces. Spread love and happiness and check out the following recipes -
- 250 gm besan
- 50 gm khoya
- 200 gm sugar
- 1/2 tsp cardamom powder
- 1 tsp ghee
- 3 tsp milk
- 150 gm ghee
- In a pan add sugar and half a cup of water over low heat and stir till sugar dissolves.
- Let it boil and cook till hard ball consistency.
- Drop a drop into cold water and it should form into a hard lump.
- While sugar is cooking, cook khoya over low heat, stirring all the time, till crumbly.
- In a pan add ghee and add the gram flour mixture and saute till a light brown.
- Add cardamom, mix well and remove from heat.
- Add syrup and stir gently to mix well.
- Transfer to greased thali, garnish with almonds and pistachios.
- When it cool and cut into squares.
Mawa Kachori is extremely delicious sweet dish.This dessert recipe is eaten throughout North India during festivals and special occasions.
- 500 gm all purpose flour
- 200 gm khoya or mawa
- 2 tbs pistachio slivers
- 2 tbs raisins
- 2 tbs almond slivers
- 1 pinch saffron
- A pinch of salt
- 1 tbs Elaichai powder
- 2tbs Kishmish
- Ghee for frying
- Make a dough with all purpose flour, 1tbs melted ghee and water , cover it with lid ,let it rest for 10 minutes.
- Divide into fillings in equal parts
- Roll the dough in circle and place in center mawa filling, and flatten to make discs
- Seal the end using little water
- Fry in ghee at slow flame till golden brown.
- Drain on an absorbent paper and keep aside to cool
- Make sugar syrup by heating water and sugar on medium flame till the sugar dissolves completely, stirring occassionally
- Just before serving dip the fried Kachoris in sugar syrup and garnish with chopped nuts.
Date Nut Ladoo
- 12 dates
- 1 tsp of butter
- 1/2 cup of desiccated coconut
- 1 cup of mixed nuts
- Remove seeds and grind the dates to a coarse paste.
- Dry roast the nuts until they start to brown in patches.
- Add this in a mixie until you have a coarse mixture.
- Heat the butter in a non-stick pan.
- Add the dates, cook on low flame until it turns.
- Add the chopped nuts and blend in. Turn off heat.
- When it's cool, make ladoos of your desired size and roll in the desiccated coconut.
- 3/4 cup of crumbled paneer
- 2 of green cardamom pods
- 1/2 tsp of sugar
- A few strands of saffron for garnish
- A few pistachios
- 2 cups of milk
- 1/4 cup of condensed milk
- Powder the cardamom seeds with the 1/2 tsp sugar .
- In a pan, bring the milk to boil on low heat.
- Add the condensed milk and mix well.
- Add the powdered cardamom.
- Crumble paneer as fine as you can with your fingertips and add it to the boiling milk.
- Stir well to combine. Let it simmer for about 5 minutes more.
- 1 (400 gm) of condensed milk
- 2-3 drops of vanilla extract
- A pinch of salt
- 2 tbsp of unsalted butter
- 1 cup of milk powder
- 1/3 cup of cocoa powder or chocolate chunks
- Heat a non-stick pan and add the butter.
- Add the condensed milk, milk powder, and chocolate pieces or cocoa powder.
- Continue stirring until the mixture starts to turn smooth and add the vanilla and salt. Keep mixing. The mixture will start to thicken.
- Soon - in about 3-4 mins, the mixture will be thicker and a bit harder to mix.
- After 5-6 more minutes of stirring, the mixture will be gloopy and thick and leave the sides of the pan, continue to cook for another 2-3 mins.
- Once the mixture is super thick, pat it down with the back of your spatula or wet fingertips.
- Stick some chopped or whole cashew nuts in there. Let it cool completely and refrigerate for an hour.
- 1 cup of chenna
- 4 tbsp of sugar
- A few strands of saffron
- 1 tbsp of warm milk
- A tiny pinch of salt
- A small pinch of cardamom powder
- Soak the saffron strands in the warm milk.
- Add the sugar, salt and cardamom powder in chenna.
- Transfer it to a pan and cook on low heat to remove the rawness of the chenna.
- Keep stirring until it starts to leave the sides of the pan.
- Transfer to a bowl and add the saffron milk.
- When the mixture is warm, shape into small balls.
- 1 cup water
- 1 cup besan
- 2 cups ghee
- 1 cup sugar
- In a pan add sugar in the water over low heat and once it dissolves, increase the heat, cook till it reaches a one thread consistency.
- Add 1 Tbsp of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.
- Add the ghee, one tablespoon a time till all of it is used.
- Set in a thali, cool, cut and serve.
- 1 kg full cream milk
- 1/4 cup rava
- A pinch of saffron
- 2-3 green cardamoms
- 1/2 cup sugar
- Dry fruits
- Roast rava till slightly covered.
- Now add milk and bring to a boil.
- Keep stirring to avoid scorching.
- Add sugar, dry fruits, saffron and cardamom.
- Cook for another 5 minutes.
- Ready to serve.
- 2 cups All purpose flour (maida)
- 3 cups sugar
- 2 2/3rd cups water
- 1 1/4th cups warm water
- 2 tbsp curd (plain yogurt)
- 1 1/2 tbsp kewra water or rose water
- 1 1/2 tbsp fine grained semolina or rice flour
- 1/4th tsp baking powder
- 1/2 tsp saffron threads, slowly dry-roasted and powdered
- 1/2 tsp green cardamom seeds powder
- 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. Mix well with a whisk.
- Add remaining water and 1/8th tsp. of saffron powder, and whisk to form smooth consistency.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Dissolve sugar in water and cook to form one-string syrup. Just before the syrup is ready add saffron and cardamom powder.
- Take muslin cloth. Lay it flat and just at the center make a small hole.
- Keep mixture in the center of the cloth and twist the remaining part.
- Heat oil in a kadhai. Pour the batter in a steady stream in the 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 the jalebi out of syrup and serve hot.
- Cashewnut powder1/2 kilogram
- Sugar 1 cup
- Saffron (kesar) 5 - 6 strands
- Ghee 2 tablespoons
- Silver warq 6 - 8 leaves
- Dissolve sugar in three fourth cup of water and bring it to boil.
- Add saffron and cook till it forms a syrup of three thread consistency.
- Melt ghee and add to this syrup.
- Add cashewnut powder and mix thoroughly. Set aside to cool slightly.
- Knead it well and roll into half centimeter thick rectangle.
- Spread silver varq over it and cut into diamond shape of approximately one and half inch a side
- 250 gm: Almonds (soaked overnight)
- 200 gm: Sugar, powdered
- Few tbsps Milk
- Silver foil
- Drain and change water from almonds.
- Peel almonds. Keep aside.
- Wash once more to remove any traces of brownishness.
- Grind to a fine paste using as little milk as possible.
- In a heavy large skillet mix paste and sugar.
- Cook, stirring constantly, using a large handled spoon or spatula.
- Take care of splattering in initial stages.
- Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.
- When a soft lump is form, which leaves sides of skillet easily, take off fire.
- Grease a clean work surface and a rolling pin with melted ghee.
- Put lump on it. Roll quickly while still warm to 1/5" thickness.
- Apply silver foil and press lightly with foil paper.
- Mark out long diamond shapes with a sharp knife.
- When almost cool remove carefully with a sharp edged wide spatula.
- Cool completely before storing in layers between sheets of butter paper.
- 1 litre Milk
- 1/4 cup Maida
- 1/4 cup Suji
- Boil the milk till it reduces to 1/2 its quantity.
- Roast the rava till light brown.
- Add to the milk along with maida. There should be no lumps.
- It should be a smooth pouring consistency. Heat the ghee.
- Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
- Take care that it does not become crisp and hard.
- Make a sugar syrup of 1 thread consistency.
- Dip the malpua's in the syrup and lay out on a plate.
Bengali Diwali Special Recipes
- 1 lt cow's milk
- juice of 1 medium sized lemon
- 1 tsp refined flour
- 1 cup sugar
- 1 tsp rose essence
- 2 cups water
- Boil the milk and cool it at room temperature. Skim the milk cream.
- Again boil the milk and when it begins to boil add the lime juice. Continue boiling until the whey separates out.
- Remove from burner and cover the vessel for 15 mins.
- Strain the curdled milk in muslin cloth. Strain the water by lightly pressing it.
- Hang this for 1/2 hour and then place a heavy weight of about 5 kgs on it for about 1 hour.
- Your cheena is ready.
- Knead cheena on a dry surface for about 3 mins.
- Add refined flour and continue to knead for about 5 mins.
- In a pressure cooker boil water, sugar and essence to form thin syrup.
- Make small balls of the cheena mixture and place them in the cooker.
- Cover and cook for 7 mins or until 2 whistles on a medium flame.
Andhra Pradesh Diwali Special Recipes:
Boppai (Papaya) Halwa
- 2 cups - ripe boppai gratings
- 2 cups - ghee
- 1 cup - sugar
- 50 g - kishmis
- 50 g - kaju
- 2 tsp - elachi powder
- a pinch - saffron colour
- Take sugar and some water, cook boppai in it.
- Add saffron and ghee while cooking
- Cook till the mixtures leaves the sides of the pan
- Add raisins and cardamom powder
- Pour the mixture on greased pan
- Let it cool
- Cut into small pieces and garnish with cashew nuts
Goa Diwali Special Recipes:
- 2 cup long grain rice, (washed and soaked for 30 minutes)
- 1 grated coconut
- 1 finally chopped onion
- 1 onion sliced thinly
- 10-12 almonds halved
- 1/4 cup cashews halved
- 2-3 tbsp. ghee
- salt to taste
- Take grated coconut and add 3 cups of boiling water. Cover it and keep aside for 30 minutes. Grind to make a fine paste with water, extract milk, keep aside.
- Heat ghee in a large deep vessel and add cashews. Fry to a light golden, drain, keep aside.
- Same like this add almonds, fry lightly, drain, keep aside.
- Fry sliced onions, till crisp and brown. Drain well, keep aside.
- Now add chopped onions and stir fry these till transparent.
- To this add washed drained rice, coconut milk, salt.
- Bring to a boil, simmer till rice is cooked
- Before serving garnish with fried cashews, almonds, onions
Gujarat Diwali Special Recipes:
- 2 litre whole milk
- 2 tsp curd
- 10 to 12 strands saffron soaked in 2 tsp of warm milk
- 200 gms grounded sugar
- 2 tsp cardamom
- 1/4 cup sliced almond and pistas
- 1 pinch nutmeg powder
(For: 3/4 kilo shrikhand)
- Boil the milk and let it cool at room temperature
- In lukewarm milk add about 2 tsp of curd to the milk. Cover it and let the curd set. It will take about 5-6 hours to set.
- Take muslin cloth and hang the curd in it to allow the whey to separate.
- Curd in the muslin is the base of the srikhand. Be sure to remove water completely from it.
- Remove the mass from muslin cloth into a stainless steel vessel and heat the curd to a smooth consistency.
- Add the grounded sugar and mix well.
- Now add saffron milk to the shrikhand and mix well.
- Add the cardamom powder and nutmeg powder and mix well.
- Decorate with almond and pistas.
- Chill for about 2 hours.
Punjab Diwali Special Recipes:
Atte ki Pinni (Sweet Balls of Wheat Flour)
- 250 g atta (wheat flour)
- 150 g ghee (clarified butter)
- 250 g sugar
- 1/2 cup milk
- 25 g dry fruit mixture - kaju (cashew nuts), halved, badam (almonds) and kishmish (golden raisins)
- 1/4 tsp elaichi powder (green cardamom)
- Take ghee in vessel and heat it. Add wheat flour to it.
- Fry it on low flame with continuous stirring till the flour turns pink.
- Remove from heat and transfer onto a plate and allow it to cool
- Add sugar and cardamom powder
- Sprinkle milk and prepare a dough
- Divide the mixture into equal portions and shape them into small balls.
- Garnish each ball with the dry fruit mixture.
- Mawa (khoya) 1 1/2 cup
- Chenna 1/4 cup
- Sugar 2 cups
- Refined flour (maida) 3 tablespoons
- Soda bicarbonate 1/4 teaspoon
- Green cardamom powder 1/4 teaspoon
- Ghee to deep fry
- Grate khoya. Keep aside.
- Mash chenna. Keep aside.
- Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
- Divide into sixteen equal portions and shape into balls.
- Prepare a sugar syrup with sugar and two cups of water.
- Clear the syrup by removing the scum, if any.
- Heat ghee/oil in a kadai.
- Add the balls and deep fry on low heat till golden in colour.
- Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
For the garnish
- 3/4 cup paneer (cottage cheese), unsalted
- 6 gms sugarite or 1/4 cup sugar
- 8 tbsp milk powder
- 1/2 cup cream
- 1/2 tsp cardamom (elaichi) powder
10 almonds (badam), slivered
- Take non stick pan and combine all the ingredients in it.
- Cook over a medium flame by stirring it regularly for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.
- Take pie dish of 175 mm. (7") diameter and spread the whole material in it. Cool and cut into 16 pieces.
- Garnish with slivered almonds and serve chilled.
- 1 cup wheat flour
- 1-1/2 cups blanched almonds (To blanche almonds soak in water for 5-6 hours, peel skin, dab and air on clean towel, till dry. Powder or use as required)
- 1 cup sugar
- 3 cups water
- 1 tsp. cardamom powder
- 1/4 tsp. saffron strands crushed
- 1 tbsp. warm milk
- 1-1/4 cup ghee
- 8-10 blanched almonds chopped into slivers or halved
- Rub and dissolve saffron in milk, keep aside.
- Dry and powder blanched almonds, saving 10 for garnishing.
- Melt ghee in a large heavy pan.
- Add flour, stir-fry for 2-3 minutes.
- Add almond powder, stir-fry till golden and aroma exudes.
- Take care to stir continuously.
- Add water, stir and cook.
- Add sugar, and cook further, stirring gently.
- When ghee starts to exude, add cardamom and saffron.
- Stir, and take into serving dish.
- Garnish with chopped almonds.
- One may put it in hot case to keep hot, reheat in microwave, or in a pan.