Diwali Spacial Recipe

[minisoji]

Sweet Stars

Ingredients

Bengal gram - 100gms
Green gram dal - 50gm
Ghee - 150gms
Powdered sugar - 250gms
Finely grated dry coconut - 100gm
Milk - 3/4cup
Cardamom powder - 1tsp
Sliced Almonds - 10nos
Peeled melon seeds - 1tbs

Method

Soak the dals overnight and grind into a coarse thick paste. Heat ghee in a non-stick pan and fry the dal paste on a low flame, stirring constantly. It should not be over-fried.

Add milk and powdered sugar and mix. Now add grated dry coconut and cardamom powder and keep on stirring till the mixture becomes thick and leaves the sides of the pan. Take off the fire and cool. Make balls of the mixture. Flatten them between the palms and shape them into stars.

Garnish them with sliced almonds and peeled melon seeds.

[minisoji]

Coconut Sweet Ball

Ingredients

Grated Coconut - 2cups
Jaggery - 2cups
Cardamoms - 5nos
Refined flour - 1/2cup
Oil - 250gms

Method

Put the jaggery and 1/4cup of water into a pan. Keep on a low fire and let the jaggery melt. Then add the coconut and cardamom. Stir as it thickens. Remove from fire and allow to cool for 5 minutes. Then make it into small balls.

Mix the flour with 1/2cup of water and make into a paste. Dip the balls into the flour paste and deep fry.

[minisoji]

Kesar Pak

Ingredients

Khoya - 1kg
Coconut pieces - 125g
Sugar - 250g
Kesar or saffron - 5-6pieces
Water - 1/2cup
Yellow food colour - a little
Ghee - 1tbs

Method

Grate the coconut finely. Fry it without any ghee or oil for a few minutes in a shallow pan.

Fry khoya separately in a heavy bottomed pan till it becomes light brown. Dissolve the kesar and colouring in water. Add sugar and heat, till sugar is dissolved. Add coconut and khoya to sugar syrup and mix well.

Grease a plate with ghee and spread the khoya mix on it evenly. Leave till set. When set firmly, cut into diamond shaped pieces or into squares.

[minisoji]

Cashew Nut Burfi

Ingredients

Cashew nuts - 2cups
Sugar - 2cups
Ghee - 1cup
Powdered cardamom - 1tsp
Silver foil

Method

Soak cashew nuts in water for 4 hours and grind into a thick paste. Boil sugar with 1 cup water and prepare a thick syrup. Add ground cashew nuts to the syrup and stir continuously on a low flame. Add ghee also. When the content leaves the sides of the vessel, remove from fire. Pour the content evenly to a greased vessel and cover with the silver foil. When cool, cut into diamond shape pieces