Diwali recipe - Laddu

Ingredients:

Besan flour-1 cup
Sugar-1 cup
Water-1 cup
Cardomom - 4
Clove-1
Raisins-1 tbsp
Cashews-1 tbsp
Diamond sugar candy (kalkandu)-2 tsp (optional)
Ghee: 1 tablespoon + 2 tsp
Oil: to fry
Kesar powder - optional


Procedure

Sift the besan and add 1/2 cup of water and 2 tsp of ghee and mix well.

Prepare sugar syrup with 1 cup of sugar and 1/2 cup of water. It should be of 1/2 string consistency (Ilam paagu). If it is more than half string, it will be difificult to make the laddu

Make boondhis using carrot shredder/boondhi maker and fry them in oil. Take it out before it becomes crisp.

Mix the boondhis in sugar syrup.
Mash the boondhis in sugar syrup with a wooden laddle.

Switch on the stove and in very low heat, mash the mixture, add cashew,cardomom,clove, raisins,kalkandu, ghee and stir it for 30 -40 seconds.
Switch off the flame. While the mixture is still warm, make the laddus(You can wet your hands with water and then make the shape).

Diwali recipes

Spongy Rasagullas

Ingredients for Spongy Rasagullas

Milk - 1 liter
Sugar - 1.5 cup
Lemon juice - 4 tbsp

Procedure

In a thick pan, add milk. Once milk starts boiling, turn off the gas and make milk cool down (slightly warm). Add water in lemon juice.

Mix little lemon juice at a time in milk and mix well. Add lemon juice until milk starts to curdle.  Once milk starts to curdle stop adding lemon juice in milk. Strain the curdled milk in any muslin cloth. Spread cloth over sieve and place a utensil beneath the sieve. Pour curdled milk on top of the cloth. All water will drain out in utensil kept beneath the sieve and chena will be left on the top. Pour 1-2 cup cold water on chena so that it becomes cool and the flavor of lemon juice gets washed away. Cover chena from all sides and squeeze rest of water. Soft chena is ready.

Take out chena in any plate and with help of your hands mash and knead well to make it soft and tender. Divide the chena in to parts. Take one part and bind it with hands giving it a shape of ladoo. Place this ball in any plate. Like wise prepare all balls.

Add sugar and 4 cup water in pressure cooker and let it boil. When it starts boiling place the entire prepared Rasgula balls in cooker one by one. Cover it with lid and let it simmer once. Reduce the flame and cook for 7-8 minutes more.

Open the pressure cooker and take out rasgullas along with sugar syrup in a bowl and make them cool down. After 5-6 hours rasgullas become more sweet and tasty. Serve chilled sponge rasagullas for diwali with savouries.

Diwali recipe

Ribbon pakoda

Ingredients

1 cup rice flour(roasted till aroma)
1 cup besan flour
1/2 cup split gram flour
1 tsp chillie powder
1 tsp asfoetida
Salt to taste
Oil to fry
Curry leaves to garnish

Procedure

Prepare your ribbon pakoda press with fitting the right disc to slit the pakodas. Mix all the ingredients. Heat 2 tbsp of oil and pour it into the mixture. Mix the ingredients well by adding water little by little. The dough should be moist. Dont add too much water. The consistency of the dough should be right enough to press from the disc. 

In a thick bottomed heavy pan, add oil for frying the ribbon pakodas. To check whether the oil is hot, add a small amount of dough to it. If the dough sizzles, the oil is ready to fry the pakodas. Take a lemon sized of dough and place it in the press. Press the pakodas directly into the oil with circular motion. Once the pakodas stops sizzling, flip the other side. Once it becomes golden brown, drain it in a tissue paper or in a strainer. Do the same procedure with the rest of the dough. Fry some curry leabes in oil and garnish them in top of the pakodas. Store the ribbon pakodas in an air tight container. Crispy ribbon pakodas are ready to serve with sweets for diwali.

LS kitchen: Diwali recipes

LS kitchen: Diwali recipes

Diwali recipes

Badusha

Ingredients

Maida/all purpose flour/plain flour - 1 cup
Sugar - 1 tsp
Water - 1/4 cup
Baking soda-1/2 tsp
Curd - 2 tbsp
Oil - 1.5 tbsp
Butter - 1/2 cup

For sugar syrup

Sugar - 1 cup
Water - 1 cup
Elaichi - 4 or 5

Step by step instructions

In a bowl, add butter, maida flour, sugar, baking soda, oil & curd. Mix them well together.

Knead them in to a soft dough by adding little water.

In a thick bottomed pan, add sugar and water.

Add 1/2 tsp of milk to the sugar syrup to remove dirt from it.

Divide the soft dough and make them into balls. Fold the edges for getting the shape of badusha swirls. 

In a thick bottomed pan add oil. Once the oil gets heated, slide the badusha's one by one and fry them in batches.

Fry them till golden brown.

Meanwhile, the sugar syrup turns into one string consistency. Switch off the gas and add cardamoms and saffron (optional).

Soak the badusha's in the sugar syrup for 2 minutes.

Chop pistachios for garnishing the badushas.

Yummy spongy badushas ready to serve. Rich flavoured sweet for all occassions.

Diwali recipes

Palkova or milk kova

Ingredients 

6 cups milk
1 cup sugar(adjust according to your taste buds)
Cashew nuts or almond nuts

Procedure

Bring milk to a boil. Reduce the flame and simmer for one hour stirring every few minutes. After some time, the colour changes and the milk begins to solidify.At this point, stir continuously until the thickened milk begins to leave the sides of the pan. Pour sugar and stir again till it becomes thick. Garnish with cashewnuts. Allow to cool.

*You can try with milk powder or condensed milk if you didn't get the thick or good quality milk.

Diwali Recipe

Beetroot halwa

Ingredients

Grated Beetroot - 2 or 3 cups
Sugar - 3 tbsp
Cardamom powder
Milk - 1 cup
Ghee

Grate the beetroots. Boil milk in a pan. Let it reduce to half and switch off the stove.

In a thick pan add 1 tsp ghee. Add the grated beetroot fry for 2 mins. Add the boiled milk and cook till it completely absorbs. After beetroot is cooked well and softens, add sugar and cardamom powder. Sugar melts and the ghee separates in the side. Garnish with cashew nuts. Delicious beetroot halwa is ready to serve.