Kumari Palany & Co

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Enjoy Grand Diwali festival with these recipes for delightful sweets and savouries!

Posted on: 21/Oct/2022 10:44:26 AM
Recipes for Deepavali Sweets!

1. Murukku with coconut milk

  • Raw Rice Flour 1kg
  • Fried and powdered black gram pulses 200 grams
  • Fried grams powder 200 grams
  • Asafetida 1 teaspoon
  • Cumin Seeds 2 teaspoons or sesame seeds 2 teaspoong=fuls
  • Coconut milk 1 cup
  • Salt as required
  • Oil for frying
  • Butter 4 teaspoonfuls

A mixture of 4 cups of raw rice flour with 1 cup of fried and powdered black gram pulse will make crisp murukkus! For making soft murukkus, some butter can be added to the flour mix. Note that excess use of butter may lead to the murukkus breaking easily!

Making the black gram flour and the coconut milk at the house itself will make for tastier and healthier consumption!

2. Gulabjamun:

  • Gulab Jamun Mix 500 grams
  • Sugar 700 grams
  • Ghee (clarified butter) as required
  • Cardamom powder as required
  • Chopped walnuts as required

Take the Gulab Jamun mix and the required water into a soft thick paste. Grease a vessel with oil and make balls of the Gulab Jamun mix and keep them in this vessel.

Now, take a vessel, add the chopped walnut pieces and add water and let boil Add the cardamom powder. Now, add half of the ghee (clarified butter). Now, add 2-3of the balls prepared and keep turning them until all sides get cooked!

Once the sugar syrup is ready, drop the fried Gulab Jamun Balls in the syrup and let them be in the syrup at least for 5 minutes. When you add the Gulab Jamun Balls even as the syrup is hot, the Gulab Jamun will be ready to eat as the syrup cools!

3. Ashoka Halwa:

  • Greengram - 200 grams
  • Sugar 400 grams
  • Ghee (clarified butter - three-fourth cup
  • Cashew Nuts 10
  • Wheat Flour 4 teaspoonfuls
  • Orange colour (Kesari Powder)  a pinch
  • Cardamom powder half-a-teaspoonful

Keep some water in a vessel. Add the greengram to be immersed completely under the water. Let this boil.

In another vessel, add a cup of ghee, fry the cashew nuts and remove and keep aside. Now, add the wheat flour and refined flour to the ghee and fry. Once fried, add the boiled green gram and stir. Once the green gram gets completely mashed and mixes with the wheat flour and refined flour mix, add sugar and the kesari powder (orange colour) and keep stirring continuously. Once done, add the fried cashew nuts, cardamom powder and the remaining ghee and mix. Ashoka Halwa is ready!!

4. Chocolate Burfi

  • Ghee (clarified butter Half-cup 55 grams
  • Milk half cup 125 ml
  • Milk Powder 2 cups 200 grams
  • Powdered sugar one-third-cup 65 grams
  • Cardamom powder quarter teaspoon
  • Cocoa powder 2 tablespoons

Add a cup of ghee to a vessel. Add half a cup of boiled and cooled milk. Add a cup of the milk powder and stir. Once solidified, add one-third cup of powdered sugar. Now, add a quarter tablespoon of cardamom powder. When the mixture starts leaving the sides of the vessel, the Palgova is ready! In another vessel, add some ghee and half the Palgova. Shape it with a ladle.

Now, add the 2 teaspoons of cocoa powder. Now, add this mix on top of the Palgova remaining in the vessel. Now, keep this in the fridge for 3 hours.

Sweet, tasty, yummy Chocolate Burfi is ready!

5. Laddu:

  • Basin (split gram flour) 200 grams
  • Sugar 350 grams
  • Oil as required
  • Cashew nuts and raisins 20 each
  • Cloves 8
  • Diamond sugar cubes 15
  • Green Camphor a pinch
  • Full cardamom 5
  • Milk 1 teaspoon
  • Orange colour (Kesari Powder) a little

Add 50 ml of water to the sugar and heat. When it boils, add the teaspoon of milk, remove the dirt, add Kesari powder, make a syrup and remove it from the stove!

Now, add water to the split-gram flour and make a thick paste. Heat oil in a frying pan and using a `boondhi-making ladle`, drop the small balls of flour in the pan, fry and take out.

Now, add the fried balls to the syrup. Add cashew nuts, raisins, diamond sugar cubes, cardamom, and green camphor and stir the mix. When it is just hot to handle, make laddus on the palms!

6. Mysore Pak:

  • Basin (split gram flour) 100 grams
  • Sugar 300 grams
  • Ghee 200 ml

In a wide vessel, add sugar and 50 ml water and dissolve the sugar in the water.  In another pan, heat the ghee. Once the sugar syrup reaches the pearl-forming thick, add a handful of split gram flour, and a little of hot ghee, alternately and keep stirring. When the mixture comes out crisp, remove it from the stove, and pour it on a butter-lined tray, When it cools to a certain level, make square or rhombus pieces cutting the mixture!

7. Jangiri:

  • Full green gram pulse 200 grams
  • Rice 1 spoon
  • Sugar 300 grams
  • Orange Powder (Kesari Powder) or Yellow colour powder a pinch
  • Cardamom essence or Rose Essence a few drops
  • Chopped cashew nuts a little
  • Oil as required (for frying)

Wash the black gram along with rice and soak in water for 30 minutes! Grind it in a grinder to a very thick batter. Add the food colour.  Now, in another vessel, add water to the sugar and let it dissolve. Heat till it becomes a paste consistency. Now, pour this on a wide basin or plate and add essence.

Make a hole in the milk sachet or a cloth piece, fill it with the mixture made, and squeeze this on a pan of hot oil to ring shapes. Remove from the pan once fried and drop into the syrup. Let them soak for 10 minutes and then remove them! Now, adorn this with chopped small pieces of cashew nuts!