Happy Diwali - Diwali Recipes

Malpua
Ingredients:

• 1/2 kg maida750 gm sugar
• 1/2 ltr.milk
• 1 cup grated coconut
• 6 bananas
• 25gm dry fruits
• 5-6 ilaichi
• 1 ltr. Refined oil

Process

1. Boil the milk and stir it till it becomes thick. Then cool it.
2. In the milk add maida, sugar, dryfruits, coconut and ilaichi powder . Stir it till it becomes a paste.
3. Make banana paste and add it into the maida paste.
4. Hot oil in a pan. Make round shaped balls of the paste.
5. Fry these till they turn red. 

 

Wheat Laddu
Ingredients:

• 1 cup Wheat Flour
• 1/4 cup Gram Flour
• 11/2 cup Sugar Powder
• 1/4 cup Grated Coconut
• 1/4 cup Dry Fruit almonds, raisins, kaju etc
• 1 cup Ghee

Preparation:

1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.

Soan Papdi
Ingredients:

• 1 1/4 cup Gram Flour
• 1 1/4 cup Maida
• 250 gms Ghee
• 2 1/2 cups Sugar
• 1 1/2 cup Water
• 2 tbsp Milk
• 1/2 tsp Cardamom seeds crushed coarsely
• 4" squares cut from a thin polythene sheet

Preparation:

1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

Mushrooms in Onion Gravy
Ingredients :

• 200 gm Mushrooms
• 3 Onions
• 2 Tomatoes, finely chopped or pureed
• 3 Green chillies, finely chopped
• Coriander leaves
• Salt as per taste
• Red chili powder as per taste
• A pinch of garam masala powder
• A pinch of cardamom powder
• Oil

Preparation :

1. Slice mushrooms, boil them and keep aside.
2. Make a paste of the onions.
3. Heat oil in a wok and add the onion paste; cook till the paste turns golden brown.
4. Add the tomatoes, green chilies, salt and red chilli powder.
5. Cook the tomatoes till the gravy leaves the sides of the wok.
6. Add water if required.
7. Add the mushrooms and cook for a while.
8. Season with garam masala powder, cardamom powder and coriander leaves.

Besan ki Barfi
Ingredients :

• Besan 1 kg
• Sugar 1 kg
• Water 1/2 liter
• Ghee 1 kg
• For garnishing: Pistas, Almonds

Preparation :

1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.

Karanji
Ingredients :
For Filling:

• 1 cup grated Dry Coconut
• 1 cup Powdered Sugar
• 1 pinch Nutmeg Powder
• 1 pinch dry Ginger Powder
• 4 Elaichi
• 2 tsp Maida
• 2 tsp Poppy Seeds
• 2 tbsp Mixed Dry fruit pieces

For Dough:

• 1 cup maida
• 1 tsp Ghee
• Salt to taste
• Warm milk to prepare dough

Preparation :

1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.

For Dough:

1. Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:

1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish colour.
5. Serve it hot or cold.
6. Karanjis can be stored for weeks.

Sesame Seed (Til) - Khoya laddu
Ingredients :

• 2 cups khoya
• 1&1/2 cups of coarsely powdered roasted sesame seeds (til)
• Powdered sugar to taste
• Kesar, chopped almonds and pistas for decoration

Preparation :

• Roast the khoya on low flame till it is very light golden yellow color.
• Let is cool for few minutes.
• Then add coarsely powdered roasted sesame seeds and mix it.
• Add powdered sugar when the above mixture is luke warm.
• Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
• Arrange in a plate and decorate with kesar, chopped almonds and pistas.

Method for Making Khoya in Microwave:

1. Take three cups of full cream milk powder in microwave oven proof casserole.
2. Add sufficient water to make a thick paste.
3. Add 2 tablespoon of ghee.
4. Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)