Diwali Recipes

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Adhirasam Recipe

Ingredients

• 1/2 kg Rice
• 300 gm Jaggery
• Oil for frying

How to make Adhirasam

• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• Dissolve jaggery in minimum water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides.

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Basundi Recipe

Ingredients

• 1 litre Milk
• 1/2 cup Sugar
• 1/2 tsp Cardamom Powder
• 1/2 cup Chopped Dry Fruits

How to make Basundi

• Bring the milk to boil in a pan and simmer it till it gets reduced to half.
• Add sugar and cook for some more time till it gets thickened.
• Now add cardamom powder and put off the flame.
• Allow it to cool. Garnish with chopped dry fruits.
• Basundi is ready. Serve chilled.

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Raj Bhog Recipe

Ingredients

• 200 gms Cottage cheese
• 1/2 kg Sugar
• 1/2 tsp Saffron (soaked in milk)
• 2 tbsp Cashew nuts
• 2 tbsp Almonds
• Yellow colour
• 2 tbsp Cardamom powder

How to make Raj Bhog

•Mix cashew nuts, almonds, pistachios and cardamom powder.
•Blend it well in mixie to make a powdered mixture.
•Add saffron milk and make a paste.
•Make small balls from this nut paste.
•Cut cheese into two parts
•Add saffron and colour to one part and keep the other part white.
•Make small balls from both the parts.
•Place a nut ball inside the white cheese balls.
•Cover this with coloured cheese balls.
•Prepare sugar syrup.
•Boil the cheese balls in syrup over medium flame.
•Cook it for more 20 minutes.
•Keep it for cooling.
•Serve with sugar syrup.

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Carrot Halwa Recipe

Ingredients

• 1-1/2 kg Carrots
• 200 gms Condensed milk
• 2 tbsp Ghee
• Handful grated cashew nuts and almonds

How to make Carrot Halwa

• Wash and grate the carrots finely.
• Transfer the grated carrots to a pressure cooker and cook for about two minutes.
• Remove the lid from the cooker and allow excess water to evaporate.
• Keep churning the carrots occasionally to avoid them from getting burnt.
• Pour sweetened condensed milk and ghee over the cooked carrots.
• Simmer till the milk, carrots, and ghee are well blended.
• Remove from the flame.
• Sprinkle with grated cashew nuts and almonds.
• Carrot Halva is ready to serve.

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Bedmi Puri Recipe

Ingredients

• 500 gms Maida
• 100 gms Moong Dal
• 1 tsp Red chilli powder
• 1 tsp Ground coriander
• 1 tsp Garam masala
• 4 tbsp Oil
• Salt to taste

How to make Bedmi Puri

• Mix moong dal, red chili powder,ground coriander, garam masala and grind it.
• Make a paste of grinded mixture.
• Add oil and paste in maida
• Add water and make dough out of it.
• Make small balls out of the dough and roll out it to make puris.
• Deep fry it till the blow up.
• Bedmi Puri is ready.

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Almond Seera Recipe

Ingredients

• 1 1/2 Cup almonds
• 3 Cups hot milk
• 250 gms Ghee
• 1/2 Cup sugar

How to make Almond Seera

•Soak the almonds overnight.
•Peel off the almonds and wash.
•Grind to make fine paste.
•Fry the paste in ghee. First fry it on a high flame then on slow flame.
•The paste should become light brown.
•Gradually pour warm milk and stir.
•When the mixture becomes thick, add sugar and cook again. Keep stirring till ghee gets separated.
•Garnish it with chopped nuts.
•Almond Seera is ready to serve.

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Besan Laddoo Recipe

Ingredients

• 3/4 Cup besan
• 3/4 Cup powdered sugar
• 1/3 Cup ghee
• 1/4 tsp Elaichi powder
• 2-3 Drops saffron colour

How to make Besan Laddoo

•Mix the sugar and saffron colour together. Leave it aside.
•Melt ghee in a kadhai and cook the besan over low flame.
•Stir continuously till the besan becomes light brown in colour.
•Mix the elaichi powder and again stir.
•Remove from the flame and pour it on a thali. Let it cool.
•Now mix together the gram flour mixture and sugar.
•Divide it into equal parts and give the shape of laddus.
•Besan Laddoo is ready.

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Muruku Recipe

Ingredients

• 2 cups Rice Flour
• 1/2 cup Urad Flour
• 1/2 cup Besan Flour
• 1/2 cup Butter
• 1 1/2 cup Water (to knead)
• 2 tsp Red Chili Powder
• 1 tsp Cumin Seeds
• A fistful of Sesame Seeds
• Salt to taste
• Oil for frying

How to make Muruku

•Take a bowl and put rice flour, urad flour, besan flour, cumin seeds, sesame seeds, red chili powder, sesame seeds, and salt into it. Mix them well.
•Soften the butter and add it into the mixture.
•Now add water slowly into the mixture and knead it to make soft dough.
•Place a lump of dough in Muruku Maker. Pipe out the patterns, forming circles, on a greased plate.
•Heat oil over medium flame.
•Carefully fry murukus in the oil, without touching each other.
•Fry till they turn light golden brown in color.
•Place the murukus on a kitchen paper towel, to drain the surplus oil.
•Allow them to cool.
•Murukku is ready to eat. Store in a dry container.

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Malpua Recipe

Ingredients

• 4 tbsp Maida
• 1 Cup cream
• 1 Teacup sugar
• A few saffron strands
• 2 tsp Milk
• 2 tsp Rose water
• 2 tbsp Chopped dry fruits
• Ghee

How to make Malpua

•Mix the flour and cream into a batter.
•Grease little ghee on a pan and spread small amount of batter on it.
•Fry both sides in little ghee till it turns golden brown.
•Drain it on a paper.
•Boil the sugar in 1 cup of water for 5 minutes to make syrup.
•Heat the milk in a bowl.
•Add the saffron and rub until it gets dissolved.
•Add it to the syrup.
•Add rose water to this mixture.
•Now put the malpua in warm saffron syrup for about 2 to 3 minutes and drain.
•Malpuas are ready to serve. Garnish them with dry fruits.

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Parwal Sweet Recipe

Ingredients

• 500 gms Parwal
• 450 gms Khoya
• 250 gms Sugar
• 50 gms Wholemilk powder
• 10 Green pistachios
• 10 Almonds
• 1/4 tsp Cardamom powder
• Saffron strands

How to make Parwal Sweet

•Crush almonds and pistas in a mixie.
•Peel off the parwals. Slit lengthwise.
•Drop them in boiling water and cook for about 2-3 minutes.
•Drain the water and carefully squeeze out water.
•Roast the khoya till it becomes light pink. Stir continuously.
•Remove from the fire and cool a little.
•Add milk powder, crushed almonds, pistas, cardamom and saffron.
•Stuff this mixture into each parwal.
•Prepare sugar syrup of 1 thread consistency with one cup water.
•Drop the sugar syrup in parwals. Cook for about 2 minutes.
•Take out carefully and keep on a mesh.
•Cool and cover with silver foil.
•Parwal Sweet is ready to serve.