#Diwali Special

#Diwali Special

Diwali Most Popular Sweets from all over India.

I have also included some Bengali sweets in this list.

1. Kaju Katli

Perfect Kaju Katli is a traditional Indian cashew fudge candy that’s terrifically smooth, thin, and melts in your mouth.

PREP TIME: 5 Minutes

COOK TIME:15 MINUTES

TOTAL TIME:15 MINUTES

SERVINGS: 10 PIECES

Ingredients

0.5 cup cashew / kaju
0.25 cup sugar
0.13 cup water
0.25 tsp ghee / clarified butter
0.06 tsp cardamom powder

Method

Firstly, in a mixi take 2 cup cashew and blend to a fine powder. Make sure to pulse and blend else, the cashew will release oil and turns into a paste.
Sieve the cashew powder making sure there are no lumps. Keep aside.
In a large kadai take 1 cup sugar and ½ cup water.
Stir well and dissolve sugar. Boil for 5 minutes or until 1 string consistency is attained.
Add in powdered cashew and mix well.
Stir continuously until the mixture is well combined and smooth paste is formed.
Now add 1 tsp ghee and ¼ tsp cardamom powder. Mix well.
Continue to cook until the mixture turns smooth paste and starts to separate pan slightly. Do not overcook, as the burfi will turn hard.
Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
Now fold using a spatula until the mixture thickens forming a dough.
Once the dough is formed, knead slightly, to form a soft dough.
Place the cashew dough between butter paper and roll using a rolling pin.
Roll slightly thick making sure it's uniform.
Now grease with ghee and apply silver leaf or silver vark. Applying vark is optional.
Now cut into diamond shape or shape of your choice.
Finally, enjoy kaju katli for a month when stored in an airtight container.

2. Coconut Burfi

PREP TIME:10 MINUTES

COOK TIME:30 MINUTES

TOTAL TIME:40 MINUTES

SERVINGS: 10 PIECE

Ingredients

1.43 cup coconut, grated

0.95 cup sugar

0.24 cup milk

0.95 tbsp cream, optional

0.12 tsp cardamom powder / elachi powder

Method

Firstly, take 3 cup freshly grated coconut into large kadai.
Add 2 cup sugar and ½ cup milk.
Mix well on medium flame until sugar dissolves completely.
Keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
Now add 2 tbsp cream.
Continue to cook on medium flame stirring continuously.
The mixture starts to thicken after 20 minutes.
And after 25 minutes, coconut mixture will start to separate from pan.
Continue to cook until the mixture starts to hold the shape.
Now add ¼ tsp cardamom powder and mix well.
Transfer the prepared dough into a greased plate lined with baking paper.
Set well forming a block.
Allow to set for 10 minute, or till it sets completely yet warm.
Now unmould and cut into pieces.
Finally, serve coconut burfi / nariyal barfi or store in airtight container for a week in refrigerator.

3. Sandesh

PREP TIME:30 MINUTES

COOK TIME:20 MINUTES

TOTAL TIME:50 MINUTES

SERVINGS: 10 SERVINGS

Ingredients

2.86 litre full cream milk
4.29 tbsp lemon juice / vinegar / curd
0.71 cup powdered sugar
0.36 tsp cardamom powder
4.29 tbsp tutti frutti, almonds or pistachios to garnish

Method

Firstly, boil 2 litre full cream milk in a thick bottomed pan, stir occasionally.
Turn off the stove add add 3 tbsp of lemon juice / vinegar / curd.
Mix well till the milk curdles like while preparing paneer. Add more lemon juice if required.
Now drain off the curdled milk using cloth.
Rinse with cold water, making sure the paneer remains soft and removes lemon flavour.
Squeeze and drain off the water.
Now hang the cloth along with curdled milk for 30 minutes. Do not hang for more time, as they loose moisture completely.
After 30 minutes, mash well for 10 minutes.
Mash till the curdled milk turns smooth and soft. Else it will be difficult to prepare balls.
Further add ½ cup powdered sugar and combine well.
Transfer the prepared paneer dough onto the kadai.
Cook on low flame by spreading and mashing well.
Cook for 5 minutes or till the curdled milk is cooked well. Over cooking, makes paneer crumbly loosing out all moisture.
Now add in cardamom powder and mix well.
Allow it to cool for 5 minutes.
Further, prepare small balls once its lightly cooled and make a dent in center.
Finally, garnish sandesh with tutti frutti, almonds or pistachios and serve.

4. Chocolate Barfi

PREP TIME: 5 mins

COOK TIME: 20 mins

TOTAL TIME: 25 mins

SERVINGS: 10 pieces

Ingredients

MILK BURFI LAYER

0.94 cups milk powder
0.47 cup powdered sugar
0.16 cup + 2 tablespoons milk
2.5 tablespoons unsalted butter
0.31 teaspoon cardamom powder
1.25 drops of kewra essence

CHOCOLATE BURFI LAYER

0.78 cups milk powder
1.88 tablespoons cocoa powder
0.47 cup powdered sugar
0.16 cup + 2 tablespoons milk
2.5 tablespoon unsalted butter

Chandi ka Varak (edible silver leaves), for garnishing

Method

Make the milk burfi layer

In a pan on medium heat, add butter and 1/4 cup milk. Let the butter melt and mix with the milk.
Add milk powder to the pan and mix till it's well combined. Cook for a minute or so.
Add powdered sugar and mix. Also add 2 more tablespoons of milk at this point and the kewra essence and cardamom powder. The mixture will turn thin.
Cook the mixture for 6-7 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan.
Remove pan from stove top and pour the mixture on a parchment paper.
Using a spoon, (which should be dipped in ghee so that mixture doesn't stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter.
Let this layer set and in the meanwhile make the chocolate layer.

Make the chocolate layer

In the same pan on medium heat, add butter and let it melt. Add 1/4 cup milk and combine it well with the butter.
Add milk powder, cocoa powder and mix till well combined. Now add powdered sugar and 2 more tablespoons of milk. The mixture will turn thin.
Cook on medium heat for 6-7 minutes or till the chocolate mixture turns thick and leaves the sides of the pan.

Set the burfi

Pour the chocolate mixture on top of the milk burfi mixture.
Using back of a spoon (again spoon should be dipped in ghee) spread the mixture till it over the milk burfi mixture entirely.
Let the mixture set at room temperature for 1 hour and then put it in the refrigerator for another 1 hour. This is to just quicken the process, you can let is set at room temperature too.
Once the chocolate burfi has set, trim the edges so that we get a perfect square. Cut into 16 pieces.
Keep the chocolate burfi refrigerated and consume with in 3-5 days!

5. Mysore Pak

PREP TIME:5 MINUTES

COOK TIME:20 MINUTES

TOTAL TIME:25 MINUTES

SERVINGS: 10 PIECES

Ingredients

1.67 cups sugar
0.42 cup water
0.83 cup besan / gram flour / chickpea flour / kadle hittu, sieve well
0.83 cup ghee / clarified butter
0.83 cup oil / vegetable oil

Method

HEAT GHEE AND OIL

Firstly, in a large kadai add ghee and oil.
Further get to a boil and simmer till you prepare mysore pak.

MYSORE PAK

Firstly, in a large heavy bottomed / non stick kadai take sugar and water. Get to a boil.
Keep boiling and stirring till the sugar attains one string consistency.
Furthermore, keep the flame on very low and add sieved gram flour little by little.
Give a good stir making sure no lumps are formed.
Further add more besan and continue stirring. Add approximately in 3-4 batches.
Adding in batches and continuously stirring avoids from forming lumps.
Now take a ladleful of hot ghee-oil and pour over the besan mixture.
Further,continuously stir till oil is absorbed completely.
Furthermore, add another ladleful of hot oil-ghee. Sizzles and starts to froth at the top.
Keep continuously stirring till all the oil is absorbed.
Further, keep repeating 4-5 times till the mixture starts to separate from pan.
And also the oil will start releasing from sides. No more the besan mixture will absorb oil.
Immediately, transfer the mixture to greased tray of enough depth. This helps to continue cooking and get golden brown colour in between.
Further, after 5 minutes cut into pieces as desired.
After 30 minutes separate the pieces.
Finally, serve perfect taste and textured mysore pak.

6. Cham Cham

PREP TIME:40 MINUTES

COOK TIME:1 HOUR

TOTAL TIME:1 HOUR 40 MINUTES

SERVINGS: 10 SERVINGS

Ingredients

FOR CHENNA

6.67 cups cows milk, full cream
3.33 tbsp vinegar or lemon juice
1.67 tbsp maida / plain flour, optional

FOR SUGAR SYRUP

2.5 cup sugar
13.33 cups water
3.33 pods cardamom / elachi

FOR STUFFING:

1.67 tsp ghee / clarified butter
0.42 cup milk
3.33 tbsp cream, optional
0.83 cup milk powder
3.33 tbsp saffron milk
1.67 tbsp powdered sugar

OTHER INGREDIENTS

0.42 cup coconut, desiccated
5 tbsp tutti frutti

Method

Firstly, prepare chenna by curdling milk. Drain completely.
And hang for 30 minutes.
After 30 minutes, start to knead the paneer for 8 minutes.
Additionally add 1 tbsp maida and combine well.
Furthermore, make small oval balls of paneer.
Boil for 15 minutes in sugar syrup.
Furthermore, keep aside till it cools completely.
Take cooked paneer balls leaving behind the water.
Slit in between and stuff sweetened khoya.
Further, roll them in desiccated coconut.
And garnish with tutti frutti or dry fruits of your choice.
Finally, serve cham cham recipe immediately or store in refrigerator.

7. Rasgulla

Total Time1h 15m

Prep Time15 m

Servings: 10 pieces

Ingredients

5 litre milk
3 and 3/4 cup sugar
2 and 1/2 teaspoon rose water
1/3 cup and 2 and 1/4 tablespoon lime juice
7 and 1/2 cup water
2 and 1/2 tablespoon all purpose flour
5 teaspoon green cardamom

Method

Making Rasgulla is a child's play if you know the right steps and almost everyone can make this delicious mithai. Take a heavy-bottomed pan and add two litres of full-cream milk in it. When it comes to a boil, reduce the flame and add the lemon juice. Your milk may take a while to curdle and you may require to add a little more lemon juice. Once the milk starts curdling, keep the flame low and allow boiling for 2-3 minutes so that the whey and chhena separates.
Switch off the gas. At this point, you can clearly see the green whey and the paneer or chhena which will separate from the water and stand out as small chunks.
Allow the hot liquid to cool for 10-15 minutes. Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar.
Tie it in the muslin cloth once the chenna cools a bit, squeezing away extra water and allow it to hang for some time. Do not refrigerate or it will make the chhena rubbery. This process may take 3-4 hours
Heat water in a pan. When it comes to a boil, add sugar and allow it to simmer on low flame. After 10 minutes, check the syrup by taking a drop of the syrup in a spoon. If it is of one string consistency, your syrup is ready. Add the juice of half a lemon. This will prevent the syrup from granulating later. Also, add gulab jal and cardamom powder. Switch off the gas.
Take the chhena from the muslin cloth and keep rubbing portions of it from your hand. At this point, you can add the maida. You have to rub it so much that it becomes completely smooth and starts releasing a little oil. Once your chhena is smooth enough and much lighter in texture, make smooth round balls and keep aside.
Meanwhile heat the sugar syrup again, till it reaches a boiling point. Make sure you make small balls as they will swell up once they absorb the syrup. Add the rasgullas one by one in the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame. Do not stir.
Now cover the pan and allow it to simmer on low flame for 5-7 minutes. When you remove the lid, you will be delighted to see that the rasgullas have swelled up and are looking beautiful! Switch off the flame and allow it to cool.
The rasgullas can be enjoyed warm or cold. You can also relish them topped with fruits or ice cream.

Tips

Never refrigerate the chhena or the rasgullas will become rubbery.
Always use full-cream milk for making rasgullas.
You can skip adding maida. If you keep the flame low, rasgulla will not disintegrate.
The colour of rasgulla also depends on the type of milk.
Overboiling rasgullas can make them shrivel down

8. Kalakand

Total Time20m

Prep Time5 m

Serving: 10 Pieces

Ingredients

250 grams condensed milk
1/2 teaspoon spice cardamom
3/4 teaspoon rose water
1 and 1/2 teaspoon cashews
3/4 cup and 1 and 1/4 teaspoon paneer
3/4 tablespoon sugar
6 and 1/4 pistachios
5 strand saffron

Method

To prepare this dessert recipe, take a thick-bottomed pan and pour the condensed milk in it. To it, add grated paneer and mix well. Add sugar and keep the flame on low. Simmer the kalakand mixture and stir it often so that the milk does not stick to the pan. After the mixture starts to thicken, and you see a thick mass, remove from the flame and stir in the cardamom powder.
Grease a plate or a thali with some oil and transfer the kalakand mixture onto it. Even out the surface with a spatula. Gently sprinkle and press the dry fruits onto the surface of the kalakand. Now, allow the kalakand to cool at room temperature and then leave it in the refrigerator for it to set. Slice the kalakand into desired shapes with a spoon and enjoy.

9. Balushahi

Total Time20m
Prep Time10 m
Servings: 10 Pieces

Ingredients

3 and 3/4 cup all purpose flour
1 and 3/4 cup and 2 tablespoon water
3 cup and 2 tablespoon sugar
1 and 1/4 cup ghee

For Dough

1/4 cup and 3 teaspoon baking soda
1/3 cup and 1 and 1/4 tablespoon ghee

For Garnishing

1/4 cup and 3 teaspoon pistachios

Method

Here are some simple steps to prepare delicious Balushahi at home. To prepare this sweet, take a bowl, add some all purpose flour, baking soda and 2/3 cup ghee. Mix the ingredients together to make a stiff dough.
Once the dough is ready, extract small dough balls and roll them into small bite-sized balls.
Then take a deep fry pan and add some ghee, once the ghee is hot enough slide the balls into the oil. Then let them cook, till they turn brown. Then strain the excess ghee and put the golden fried balls on a tissue paper, this will absorb the excess ghee.
Take a vessel and heat it over medium flame. Add sugar and water, allow them to blend and form a thick syrup with two thread consistency. To accentuate the taste and flavour of this sugar syrup, add some saffron strands.
Once, the sugar syrup is ready, dip the freshly fried balls and allow them to absorb the sweetness. Extract the balls and garnish with pistachio and let it cool down. Serve it with some snacks and tea.

Tips

To make the Balushahi more delicious youc can garnish with crushed almonds and pistachios.
To make your Balushahi yummy, you can add some crushed nuts in the dough.
If you want to make it less sweet you can reduce the quantity of sugar or replace with stevia.

10. Nankhatai

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings10 Large Nankhatai

Ingredients

1 cup all purpose flour or 125 grams maida
0.25 cup gram flour (besan) or 40 grams gram flour
0.5 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon sooji (fine rava or cream of wheat) or 20 grams sooji
2 to 3 pinches nutmeg powder or grated nutmeg or ⅛ teaspoon nutmeg powder (jaiphal powder)
0.5 teaspoon cardamom powder
0.5 cup ghee (semi solid) or butter at room temperature, 80 grams
0.5 cup sugar, 100 to 110 grams sugar or ⅔ cup powdered sugar or icing sugar or add as per taste
0.5 tablespoon dahi (yogurt)
1 to 2 tablespoon milk
few almonds or chironji (charoli)

Method

Making Nankhatai Mixture

Powder the sugar finely in a grinder.
Then cream the ghee and powdered sugar with a electric mixer or blender. You can also cream in a food processor.
The mixture should become smooth, light and creamy.
Sift the following dry ingredients - all-purpose flour, besan (gram flour), baking powder and baking soda. Keep the sifted dry ingredients aside.
Add curd (yogurt) to the creamed ghee+sugar mixture. Mix very well.
Now add the sifted dry ingredients. Also add the sooji (rava or cream of wheat), cardamom powder and nutmeg powder.
Gently mix everything. Do not knead.

Making Nankhatai

Just mix and gather to a smooth dough. If the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. Mix lightly and bring the mixture to a dough.
Pinch medium sized balls from the dough.
Roll them evenly in your palms. Slightly flatten them. Press chironji or almonds on the top lightly.
You can also make some criss cross designs on the nankhatai with a fork or toothpick.
Baking Nankhatai
Place the nankhatai in a baking tray.
Keep some space between them as they expand while baking.
Bake the nankhatai in a pre heated oven at 180 degrees c for 20-25 mins till light golden.
Remove and place them on wire racks, so that they cool down.
When cooled, store the nankhatai in an air tight container.

Happy Diwali 2020!!

Image Source : Google

So that’s all for today “stay tuned”

ENJOY😋😋

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