Diwali special Recipes

[RAHEN]

FESTIVAL OF THE MONTHShubh Diwali
Diwali is just round the corner. The moment you step out of the house, the streets are lit up with lights. Diwali is celebrated with great pomp and show all over the country. This festival is also known as “festival of lights”.
Every household is sure to make an amazing variety of sweets. There will be a very inviting smell of ghee that flows from every household. Here are a few easy to prepare sweets that are sure to bring appreciation to your cooking!!!

Happy Diwali to all!!

KOPRA PAK

A traditional coconut sweet which is a popular favourite.


Cooking Time : 15 mins.
Preparation Time : 20 mins.

Makes 20 pieces.
Ingredients

2 cups grated fresh coconut
2 cups sugar
1 teaspoon lemon juice
a few saffron strands
1 teaspoon milk
1/4 teaspoon cardamom(elaichi) powder
2 teaspoons ghee
For the garnish

5 pistachios, blanched, peeled and cut into slices
Method
1. Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves.
2. Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice.
3. Remove the floating dirt using a slotted spoon and strain the syrup if necessary.
4. Boil the syrup again until it is of 2 string consistency.
5. Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously.
6. Spread the mixture on a thali (flat metal plate) and allow to cool.
7. Decorate with the pistachios. Cut into desired shape.

[RAHEN]

BESAN LADDU

These laddus are popular all over North India.


Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 7 laddus.

Ingredients

3/4 cup (100 grams) Bengal gram flour (besan), coarsely ground
3/4 cup (100 grams) powdered sugar
1/3 cup (60 grams) ghee
1/4 teaspoon cardamom(elaichi) powder
2 to 3 drops saffron colour
Method
1. Mix together the sugar and saffron colour and keep aside.
2. Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.
3. Add the cardamom powder and mix well.
4. Remove from the fire and pour onto a plate (thali). Cool completely.
5. Mix together the gram flour mixture and sugar.
6. Divide into 7 equal portions and shape into laddus.

Tips
You can use regular gram flour instead of the coarsely ground gram flour for the above recipe.

[RAHEN]

LAVANG LATIKA

Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.


Cooking Time : 30 mins.
Preparation Time : 10 mins.

Makes 12 pieces.
For the covering

1 cup plain flour(maida)
3 tablespoons ghee, melted

To be mixed into a filling

3 tablespoons grated Khoya (mava)
2 tablespoons chopped dry fruits
1 tablespoon sugar
1/4 teaspoon cardamom(elaichi) powder
a few saffron strands

For the sugar syrup

1 cup sugar
1/2 cup water

Other ingredients

12 cloves
ghee for frying

For the sugar syrup
1. Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
2. Remove from the heat and keep warm.

For the covering
1. Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
2. Divide the dough into 12 equal portions.
3. Roll out each portion into a circle of 125 mm. (5") diameter.

How to proceed
1. Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
2. Insert a clove on top of the sealed edge.
3. Deep fry in ghee over a slow flame until golden brown in colour.
4. Remove and drain on absorbent paper.
5. Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
6. Drain and serve warm.



To make khoya..here is the recipe





KHOYA

A basic ingredient for various barfis.


Cooking Time : 15 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

Ingredients

1 litre full fat milk

Method
1. Heat the milk in a non-stick pan on a high flame till it comes to a boil.
2. Continue simmering while stirring continuously till it becomes semi-solid.
3. Cool and use as required.