Diwali is not just a festival of lights but also a festival when you can dig in to your favorite sweets without caring much about the calories and just how Rangoli adorns the entrance of our houses on diwali, a table full of assorted sweets embellishes our dining. So if you have a sweet tooth, and want to enjoy and serve your guests some home made sweets then these recipes will surely help you. Not only they are pretty easy to make but will also leave your guests craving for more.
1. Badaam Barfi
- Almonds (soaked and blanched)- 125g
- Poppy seeds (soaked in milk)- 25g
- Milk- 1 litre
- Khoya- 125g
- Sugar- 200g
- Ghee- 200g
- Saffron strands- ¼ tsp.
- Green cardamoms- 4
- Begin with straining the poppy seeds soaked in milk and grind them
- Combine them with almonds, cardamom and milk. Blend all the 4 ingredients until they for a smooth mix.
- Transfer the smooth mix into a pan and cook on slow flame.
- Once the consistency of mixture thickens, add khoya, sugar and saffron into it.
- Allow the mixture to thicken further.
- Add ghee and continue to cook until the mixture leaves the sides of the pan.
- Either serve as hot halwa or set into a slightly oiled tray, cut into the shape of your choice and let it cool.
- After the barfi gets to the normal temperature, store it in the refrigerator and serve whenever required.
2. Coconut Til Laddoos
- White sesame seeds- 2 cups
- Dates (chopped)- 1 and a half cup
- Dry coconut (grated)- 1 cup
- Condensed milk- 400g
- Begin with finely chopping the de-seeded dates.
- Then take a wok and dry roast the sesame for about 1-2 minutes on medium flame until it turn light golden in colour.
- Keep the sesame and let it to cool.
- Add coconut to the wok and stir it well.
- Grind the cool sesame again.
- Mix the ground sesame seeds, chopped dates and coconut powder together in a bowl and mix well.
- Take milk in a pan and add the mixture and cook on low flame.
- Stir constantly and cook until the mixtures starts to leave the sides of the pan.
- Remove from heat and take small amounts of mixture in your hand and roll it into hand to form a ball or laddoo.
- Roll the laddoos in the left over coconut power to add the texture.
3. Mysore Paak
- Gram flour- 1 cup
- Ghee- 1 cup
- Sugar- 1cup
- Water- 1 cup
- Take a heavy bottomed pan and add gram flour. Roast on medium heat until it begins to turn golden brown and sends out roasted aroma.
- Remove from heat and transfer the mixture to a large bowl for it to cool.
- In the same pan, also add sugar, a cup of water and bring them to boil. Stir the mixture constantly and turn the heat to low until you get one string consistency.
- Add roasted gram flour to the sugar mix and combine well. Cook until the consistency is smooth.
- Add a little ghee at the time and a little more after 3-4 minutes with constant stirring.
- Bring the entire mixture together and add the rest of the ghee. Keep stirring until the mixture rises like a froth.
- Remove from heat and pour the mixture into a greased tray. Spread evenly.
- Sprinkle a little granulated sugar over the top and allow it to set and cool completely.
- Cut your Mysore Pak into the shapes of your desire.
- Milk- 2 and a half cup
- All-purpose flour- 1/3 cup
- Sugar- 1/3 cup
- Water- 1/3 cup
- Cardamom (crushed)- ½ tsp.
- Ghee- 2 tbsp.
- Pistachios (sliced)- 2 tbsp.
- Take a heavy bottom pan and boil milk on medium heat until it reduces to half. Stir the milk occasionally in between and keep scrapping the sides.
- Add cardamom and mix.
- The rabdi is made after about 15 minutes of cooking moolk.
- Take another bowl and mix flour, 4 tbsp. sugar, 1//3 cup of rabdi and water to make a smooth batter of pouring consistency. Keep it aside for about 4 to 5 hours before making the malpua.
- Add the remaining sugar to remaining rabdi and mix. Use this ofr garnishing later.
- Over medium flame, heat the non-stick skillet and grease it generously. Let it get moderately hot and then pour 1 tbsp. batter and gently spread to 2-1/2 inch circle to form a pancake.
- After the top of the batter starts drying, spread ½ tsp. of ghee. Wait for another minute and then flip it upside down.
- It should be golden brown from both the sides.
- Repeat the activity for preparing more malpuas.
- Set them in your serving plate and pour 1 tsp. of reduced milk over it and garnish with pistachios.
5. Kaju katli
- Saffron- 1tsp.
- Cahew nuts (broken)- 100g
- Sugar- 6 tbsp.
- Green cardamom powder- ½ tsp.
- Silver varq- 2 sheets
- Water- 2 cup
- Grind the cashew nuts into a fine powder.
- Heat the water in a non-stick pan and add sugar and saffron. Mix and cook until the syrup thickens.
- Add cardamom powder and mix well.
- Add cashew nut powder and stir well. Cook for about 3 minutes.
- Remove from heat and spread the mixture into a large plate and let it cool to room temperature.
- Transfer the mixture to a worktop and knead it a little.
- Spread the mixture to a burfi tray, garnish it with silver varq and keep aside.
- Cut into the shapes of your choice.
- Gram flour (besan)- 250g
- Ghee- 1 tbsp.
- Milk- 3 tbsp.
- Khoya- 50g
- Sugar 200g
- Cardamom powder- ½ tsp.
- Ghee- 150g
- Almonds and pistachios for garnishing
- Put sugar and half cup of water and cook over low hear and stir until the sugar dissolves.
- After it gets completely dissolved, bring the mixture to boil and cook till it gets hard ball consistency.
- Meanwhile, cook khoya over low heat, stirring it the whole time till it gets crumbly. Heat ghee and add the gram flour mixture and sauté till it appears light brown.
- Add cardamom and mix well.
- Remove from heat, Add syrup and stir gently.
- Transfer it to a greased thali, pat to a level and garnish with almonds and pistachios.
- Let it cool and then cut into squares. Store it in an air-tight container.
7. Shahi Tukda
- Refined Oil- 2 tbsp.
- Bread- 2 slices
- Milk- 100ml
- Sugar- 2 tbsp.
- Saffron- a pinch
- Cashew nuts- 25g
- Take a pan and fry bread slice with a little bit of oil and set on a plate.
- In another pan, add milk, sugar and saffron. Mix them together.
- Add raisins and cashew nuts into it and mix them well.
- Take a plate, place the toasted bread and pour the mixture over it.
- Serve hot.
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