Doodh Pak

Diwali is an occasion you can get to taste umpteen numbers of sweet dishes. Though Jalebi, Gujiya, Gulab Jamun and Gajar ka Halwa are well known and commonly seen of Diwali, Doodh Pak, an equally scrumptious dish is a little less known. Made of almond and milk, it is mostly popular in north and west India. Loved by people who relish on dairy products, the Doodh Pak makes an excellent dessert. Not only tasty, its also very stuffing and fulfilling, that is why it is also a nice recipe for fasting days. Easy to make and wonderful to taste, what all can you ask for? Read on the recipe below and try this recipe out.

Doodh Pak Recipe

Ingredients

• 1/2 cup Almonds
• 1 litre Milk
• 250 grams Sugar
• 1 teaspoon Cardamom powder
• 1 teaspoon Saffron
• 1 tablespoon Pistachios
• 11/2 tablespoon Raisins

Method

• Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
• Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
• Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
• Serve hot or chilled.

Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.

Rawa Ladoo

On the festival of lights - Diwali - preparing delicious sweets is a very old tradition. People indulge themselves in making lip smacking sweets, to serve them to their guests and exchange as gifts. Ladoo is a very popular Indian sweet, which has a number of variety. Rawa ladoo is one such variant, which is easy to make as well as tastes delicious. By keeping the key ingredients (ghee, semolina and sugar) the same, you can bring in a number of variations to the rawa ladoo recipe. For instance, you may make use of other types of dry fruits such as walnuts, apart from cashew nuts and raisins. Sometimes, dried coconut is also added to the recipe. In the article, we have given the simple and basic recipe of rawa ladoo.

Rawa Ladoo Recipe

Ingredients

• 2 cups Semolina (rawa)
• 1/2 cup Powdered Sugar
• 1 cup Ghee
• 1 tbsp broken Cashew Nuts
• 1 tbsp Raisins, fried
• 1 tsp Cardamom Powder, fried

Method

• Heat 1 tsp. ghee in a pan and dry roast the rawa (semolina) till golden color.
• Grind the fried rawa and powdered sugar in a mixer, to make a fine powder.
• Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder. Mix thoroughly.
• While still warm, make the mixture into small lemon-sized balls.
• Cool the rawa ladoos and store them in an airtight container.

Lapsi

Diwali is a festival of sweets, lights and crackers. On this occasion, every India house is flooded with variety of sweets. However, the variety of sweets depend upon the culture and taste of the region as if people in South India make Mysore Pak, Kesari, Rava Ladoo, Pongal, Payasam, Badhusa and in North India people make ladoos, Jalebi, Kheer, Kaju barfi, halwa etc. Lapsi is also a sweet and scrumptious north Indian dish. Made of broken wheat pieces and ghee along with nuts, raisins and dry fruits, it is an easy to make and nutritious recipe. Even if you are willing to try it, read on for the recipe.

Lapsi Recipe

Ingredients

• 1 cup Broken wheat
• 2 1/2 cups Hot water
• 2 tablespoon Almonds
• 3/4 cup Sugar
• 15 nos. Raisins
• 1 teaspoon Cardamom powder
• 3/4 cup Ghee

Method

• Soak the raisins in 1/2 cup water and keep aside.
• Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
• Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
• Serve hot garnished with blanched almonds and pistachios.

Ghathia

On the occasion of Diwali when everybody around is busy making sweet dishes, tasty, crunchy and salty Ghathia or Namak Pare are great relief. Though it is not full time dish, it can be used as snacks and munchies anytime anywhere. Ghathias are like finger chips in shape. Made of either white flour or maida, the Ghathias are light snacks which can be served alone or along with any sweet dish like Gujiya or Gulab Jamun. Preparing a Ghathiya is a very less time taking and hassle free task. So even if you want to be prepare something crunchy and scrumptious without much effort, here is the recipe of the universally liked Ghathias.

Ghathia Recipe

Ingredients

• 1/2 kg Wheat Flour
• 11/2 cups Water
• 1/2 tsp Ajwain
• 2 tbsp Oil
• Oil for frying as required
• Salt according to taste

Method

• Sieve the wheat flour and rub the oil into it.
• Then add the salt, Ajwain and mix well.
• Make a well in the center, add enough water and knead into a stiff dough.
• Heat oil in a kadhai, to smoking point.
• Roll out the dough into big size Chapati (flat round Indian bread)and cut it into long strips.
• Now put these long strips into the hot oil.
• Remove from the oil when crisp and golden brown in color.
• Drain on tissue paper, cool and store in airtight containers.

Kheer

Diwali is a festival of crackers, lights and sweets. Every Indian home is flooded with sweet dishes on the occasion of Diwali. Thousand varieties of sweet dishes are prepared by the many families residing in the country. However, out of them, the one dish that remains special for every one is the traditional ‘kheer’. Made up of rice, milk and various kinds of dry fruits, kheer is one of the most popular Indian desserts. Extremely luscious in taste, it is very easy to make. Through people in different regions of the country make kheer in varied ways, the most popular and common recipe of the sweet dish has been given below. Read on and know how to make kheer.

Kheer Recipe

Ingredients

• 1/4th cup Long grain Rice (washed and drained)
• 4-5 cups Milk
• 2-3 Cardamom Seeds (crushed)
• 2 tbsp. Almonds (blanched silvered)
• A pinch of Saffron Threads, soaked in a little hot milk
• 1 tbsp Pistachio Nuts (skinned & chopped)
• 1 tbsp Raisins (optional)
• 2-3tbsp Sugar

Method

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove from heat and serve either warm or chilled.

Gajar Ka Halwa

When we talk is about Indian desserts, one name that undoubtedly comes into every person's mind is the traditional Gajar ka halwa prepared on every Indian home in almost all the festivals. On the occasion of Diwali, Gajar ka Halwa is an unavoidable part of the menu. When served hot, the Gajar Ka Halwa tastes wonderful. It is simply the prefect sweet dish to be relished post dinner. Not only its delicious, it’s also fulfilling and nutritious with about 8 grams of proteins, 50.3gram carbohydrates and 1.9 grams of fat. Making Gajar Ka Halwa is not a very difficult task in terms of process; it requires a little more time and patience than any other halwa. Even if you are in love with this mouth watering dish, here is the recipe…

Gajar Ka Halwa Recipe

Ingredients

• 1 kg Carrots
• 1 litre Milk
• 1 teaspoon Cardamom seeds
• 3/4 cup Water
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar

Method

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• Add the milk. Cook on a low flame for 1 hour stirring occasionally.
• Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
• Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Shakkarpare

Shakkarpare is a melt-in-the-mouth sweet, made especially on festivals in India. On the occasion of Diwali, people in northern parts of the country enjoy making shakkar pare, an easy to make recipe, which doesn’t require too many ingredients. Moreover, you can relish on the sweet for many days, because it has a long shelf life. Although making shakkarpare doesn’t take much time, you need to know the consistency of the sugar syrup and the proper method to knead the dough for the recipe. With the instructions given below, you will know how to make delicious shakkar pare.

Shakkar Pare Recipe

Ingredients 

1 cup whole wheat flour
11/2 cup maida (plain flour)
1/3 cup sugar
Water
1 tsp Saunf
1/3 cup ghee
Ghee to deep fry

Method

• Mix all the ingredients except sugar. Blend well. Add little amount of water, while mixing the ingredients, and then knead it into a soft dough.
• Divide the dough into equal parts and roll out into thick chappatis, without using any dry flour.
• Cut the rolled out chappatis with a cookie cutter or knife, into small diamond shapes.
• Lift the cut chapattis with spatula and keep them aside on a dry cloth, for about one hour.
• In the meantime, make a sugar syrup by heating the sugar with water over medium flame. Do not caramelize the sugar. Once the syrup becomes thick, remove it from the flame and set it aside.
• Deep fry the cut chapattis in hot ghee, over slow flame, until light golden brown.
• Drain the ghee well and then dip the fried treat into the already prepared sugar syrup.
• After you have prepared the shakkarpare, set them aside to cool and then store them in an air tight container.

Kesar Kaju Burfi

On the occasion of Diwali, every Indian home is full of umpteen numbers of sweet delicacies. One of the most popular amongst them is the Kesar Kaju Burfi. Also known as Kaju Katli, it is a diamond-shaped sweet, made of cashew nuts and sugar. As this sweet dish is moderately sweet in taste and rich with scrumptious taste of cashew-nuts, it is preferred by all the people who do not like extremely sugary items. In case you are in love with this luscious silver sweet, you must try its recipe given below. It’s easy to make and wonderful to taste, what all can you ask for? Here is the recipe of Kesar Kaju Barfi, just for you!

Kesar Kaju Burfi Recipe

Ingredients

• 500 gm Kaju (cashew nuts)
• 300 gm Sugar
• 1/2 tsp Kesar (saffron)
• 1/4 tsp Orange Color
• 2 Chandi Warak

Method

• Soak the cashew nuts in water for 3 hours.
• Drain the water from cashew nuts and grind them finely.
• In a pan, mix sugar and cashew nuts, and roast on low heat, stirring constantly.
• Add saffron and orange color to the pan and roast them, till the mixture gets cooked properly.
• Remove the pan from flame.
• On the rolling board, place butter paper and pour the mixture on it.
• Now place another butter paper on top, sandwiching the mixture in-between the two papers.
• Flatten the mixture with the help of a rolling pin, moved over the butter paper.
• Remove the butter paper from top and place silver warak on top of the barfi.
• Cut the burfi pieces in diamond shape and serve.

Karanji

On the occasion of Diwali people all over the country prepare best dishes at their home. There are so many varieties of Diwali dishes that it is difficult of decide what to make and what not! However, the salty and yummy Dahi-bhalle and the sweet and scrumptious Karanji are the two special dishes that do not have a substitute on Diwali. Karanji, also known as Gujiya and pirikiya is a dish that is famous all over the country especially in north India. Though preparation of Karanji requires little time and effort, the taste is worth all the patience. One major advantage of Karanji is that it can be stored for weeks and used as dessert as well as snacks. Incase, you have still not tasted Karanji, this Diwali give it a try. Here is the recipe.

Karanji Recipe

Ingredients

For Stuffing:

• 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 (butter)
• salt (pinch)
• warm milk (for doughing)

Method
In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

Dough Preparation:
Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.

Stuffing Preparation:
1. Roast dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients and mill them finely.

Karanji Preparation:
1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
4. Deep fry it till it becomes brownish color.
5. Serve it hot or cold as you wish.

Channar Payesh

On the occasion of Diwali unlike every year when you are busy making Gujiya and Gajar Ka Halwa, you must try something new this time. The new dish given here is Channar Payesh and it is made up of condensed milk, nuts and raisins. A mouthwatering delight to all the dairy products lover, the Channar Payesh is a very easy-to-make kind of recipe. The Channar Payesh tastes the best when it is served chilled. Even if you want to make something uncommon and scrumptious this Diwali, try this recipe given below.

Channar Payesh Recipe

Ingredients

• 1/2 litre Milk
• 1 Tin condensed milk
• 2 tablespoons Sugar
• 1 cup Water
• 2 tablespoons Nuts
• 2 tablespoons Raisins

Method

• Make thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it, blending it thoroughly.
• Boil milk in a deep bottomed pan.
• Add the condensed milk. Simmer for 1-2 minutes. Cool till just warm.
• Add the milk mixture into the channa, a spoon at a time.
• Mix vigorously to form a homogenous mixture till all the milk is used up.
• Pour into a bowl. Mix in the nuts and raisins. Serve chilled.

Rasmalai

On the occasion of lights- Diwali-people enjoy feasting on mouthwatering recipes. Since there is a practice of exchange of sweets on this occasion, it has almost become a custom in every family to prepare umpteen numbers of scrumptious traditional sweets and distribute them amongst relatives and neighbors. People generally prefer making sweets that are universally liked. One of the universally liked sweet is the Rasmalai. Made of cheese, milk, sugar and kesar, this is considered to be a ‘royal recipe’. As this royal recipe is not very difficult to make, you can also try making it as per the instructions given below.

Rasmalai Recipe

Ingredients

• 2 lbs Cows Milk or Ricotta cheese
• 1/2 cup sugar
• 32 oz half & half milk
• A pinch of saffron
• 1/4 tsp crushed cardamom seeds
• 1/2 cup blanched almonds
• 2 tbsp crushed green pistachios

Method

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or wait till it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate with pistachios, chill for 2-3 hours and then serve.

Jalebi

Diwali is incomplete without sweet and scrumptious dishes. One of the most delicious of them is the sugar dipped, beautiful and orange Jalebis. In a country like India where umpteen varieties of sweets are available, Jalebi is a universal favorite. Not only on Holi, Diwali or any festive occasions, Jalebi is something which is included in the regular diet of all the people born with a sweet tooth. The unique shape and the lip smacking taste are the reasons why Jalebi is prepared on every festive occasion in the country. Jalebi tastes the best if served hot or along with curd. Though preparing Jalebi is not a very tiring phenomenon, it requires a little time and patience. Here is how you can prepare this mouthwatering dish.

Jalebi Recipe

Ingredients

• 2 cups All purpose flour (maida)
• 11/2 tbsp. fine grained semolina or rice flour
• 1/4th tsp. baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp. saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2 2/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp. kewra water or rose water
• Ghee or vegetable oil for frying

Method

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.

Besan Ke Ladoo

Ladoos are one of the most liked Indian sweets. Be it a festive occasion or any pooja at home, any happy moment in an Indian family is incomplete without a ladoo. On the occasion of Diwali, ladoo is of special significance because it is considered auspicious to offer ladoo to Lord Ganesha at the Lakshmi-Ganesh Poojan. Though ladoo is of various types- the ‘Motichoor Ka Ladoo’, ‘Sounth Ke Ladoo’, ‘ Nariyal ka Ladoo’, ‘Aate Ka Ladoo, ‘Til Ka Ladoo’, the most loved and relishing of them is the ‘ Besan Ka Ladoo’. Even if you are in love with the scrumptious ‘ Besan Ka Ladoo’, here is the easy to make recipe.

Besan Ke Ladoo Recipe

Ingredients

• 4 cups Gram Flour
• 1 cup Pure Ghee
• 2 cups sugar
• 1 tsp Powdered Cardamom
• 1/2 cup chopped Almonds and Raisins

Method

• Heat the ghee in a pan.
• Add the gram flour and fry it on a low flame stirring continuously till brown.
• Once it is browned, let it cool.
• Add powdered cardamom and sugar. Mix well.
• Add chopped almonds and raisins.
• Shape into ladoos and serve.