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Post # 1
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Join Date: 19 Apr 2010
Location:  KuwaitPosts: 53 |
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Diwali Sweets |
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GUJIA
Ingredients : Flour 250 grams Khoya 500 grams Raisins a few Almonds 100 grams (finely chopped) Cooking oil 3 tablespoon Water 100 ml Sugar 250 grams Preparation : Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day. |
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Post # 2
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Join Date: 19 Apr 2010
Location: KuwaitPosts: 53 |
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RE: Diwali Sweets |
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Besan ke ladoo
Ingredients ½ cup ghee 2 cups of besan 1 cup powdered sugar 1/4 cup chopped almonds & raisins 1/2 tsp powdered cardamom Method 1) Keep the kadhai on low heat. 2) Mix the besan and ghee in the kadhai and stir constantly to avoid lumps. 3) Once slightly brown, allow to cool. 4) Add cardamom and sugar and mix thoroughly. 5) Make small balls of the mixture and serve. |
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Post # 3
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Join Date: 19 Apr 2010
Location: KuwaitPosts: 53 |
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RE: Diwali Sweets |
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Shakkar para
Ingredients 1 cup maida 1/4 cup fine sooji 2 tblsp oil 1/2 cup water For syrup 3/4 cup sugar 1/2 cup water 1/2 tsp coarsely grounded cardamom 3 tbsp coconut powder Method For the syrup Put the water and sugar in a saucepan and bring to a boil. Continue stirring. Heat the syrup till its about half thread consistency. Add cardamom to the syrup and mix it well. For the paras 1) Take maida, sooji and oil and make a stiff dough adding water slowly as needed. Cover the dough and keep aside for 15 minutes or more. 2) Make a big chapatti of the dough and prick it with a knife or fork so that they don't puff while frying. 3) Cut the dough into several small one-inch squares (paras). 4) Heat oil in a kadhai and fry the paras till golden brown in colour. Allow them to come to room temperature and make sure they are crisp. 5) Put all the paras into the syrup and mix but make sure all of them are coated with syrup. |
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Post # 4
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Join Date: 19 Apr 2010
Location: KuwaitPosts: 53 |
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RE: Diwali Sweets |
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Monthal
Ingredients 2 cups besan (coarse) 1 cup ghee 1½ cup sugar 100gm mawa/khoya Elaichi powder Chopped almonds & pistas Method 1) Fry the besan in ghee till it turns dark brown. Take it off the flame and mix in the mawa/khoya. 2) Melt the sugar in water to make a thick syrup. To check consistency, stretch a drop to 1.5 strings between your thumb and forefinger. 3) Mix the sugar syrup with the cooked besan (make sure only one of the two mixtures is hot) and cardamom powder; set in a decorative plate to cool. 4) Once the mixture has set, garnish with almond and pista and cut into bite-size squares. |
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