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Diwali SPL Sweets
Diwali SPL Sweets
Ingredients
Badam -1 cup
Milk - 2 cups
Condensed milk -1 cup
Ghee - 1/2 cup
Powdered Sugar -1 cup
Vanilla essence - 4 tsps
Cocoa powder -1 tsps
Method
Cut 3/4 cup of badam into equal sized pieces. (Can make one badam to three)
Fry them in ghee till they are golden.
In a non-stick kadai add milk, condensed milk and powdered sugar.
Keep on mixing till the mixture thicknes.
Add ghee periodically while mixing.
After about 15 minutes the mixture becomes non-sticky and leaves the sides of
the kadai.
Switch off the gas and add the cocoa powder, vanilla essence and the cut badam.
Mix well and transfer to a plate brushed with ghee.
Cut the rest of the badam into halves and fry in ghee.
Arrange on top of the fudge evenly.
When it cools down a bit cut into equal sized pieces.
Badam fudge is ready to serve.
Kesari has probably obtained its name from the 'kesar' otherwise known as saffron
because of its colour. Though kesari tastes great when had separate it can also be
relished alongwith one of your favourite icecreams as a dessert.
Garnishing
Preparation
Boil the required water. In the meantime, heat the ghee in a kadai, fry the cashewnuts
and raisins. Add the semolina now and fry continuously till it is golden. Now add the
boiled water. Keep on mixing till the semolina absorbs all the water. Now add the
sugar, saffron, food colour and mix for about five minutes. You might find lumps in
the middle. Slightly crush them with the ladle. When the kesari starts leaving the sides
of the kadai switch of the gas and mix the cardamom powder. The required
consistency is that of halwa. Transfer to a serving bowl and garnish with slivered
almonds and cashewnuts. Serve hot or cold.
Kheer is an important sweet dish served at the beginning or end of a meal during any
celebration, in India. Usually kheer is made out of rice, saboodana or vermicelli
combined with sugar or jaggery alongwith milk.
Roasted vermicelli
( broken into small pieces) - 1 cup
Sugar - 1 cup
Milk - 2 cups
Saffron(soaked in warm milk) - one pinch
Cardamom powder - 1/4 tsp
Sweetened Condensed milk - 1/2 tin
Garnishing
Ghee - 1 tbsp
Cashewnuts - 1/2 cup
Raisins - 10
Boil the vermicelli in a thick bottomed broad based vessel in one cup of water for a
minute. Add one cup of milk and let the vermicelli get cooked for another minute.
Now add sugar and saffron. Let it boil for 3-4 minutes. Keep on mixing periodically.
Add the rest of the milk and boil again. Ensure that the kheer does not boil down.
Now add the condensed milk and cardamom powder. Switch of the gas. Transfer the
vermicelli kheer to a serving bowl. Garnish with cashewnuts and raisins fried in ghee.
Serve hot or cold.
Normally thirattipal is made out of fresh milk and sugar. The milk is allowed to boil
till it thickens and curdles. The milk has to be mixed continuously. After that sugar is
added till the required consistency is obtained. You can also make thirattipal with
milk and powdered jaggery. This is quite a time consuming process. Try out this
simpler recipe which is made in a microwave and which gives the same taste but can
be prepared in a jiffy.
Ingredients
Preparation
Take a broad deep microwave safe bowl. Pour all the ingredients in the bowl and mix
well. Keep the bowl in the microwave and cook in the high for 2 minutes. Take it out,
mix well and again cook for 2 more minutes in high. Repeat the process once more. If
required keep for one more minute. The expected consistency is that the ghee starts to
come out and the thirattipal obtains a pink colour. Thirattpal is ready to serve.
Adirasam is a sweet snack, which hails from southern part of India and is made during
weddings and other festive occasions. The making of adirasam is tricky till the
preparation of dough. If the steps are followed carefully, it makes a wonderful sweet
with a yummy taste. And yes, it can be stored for a month in airtight containers.
Ingredients
Preparation
Badusha can be rendered as the king of sweets as the name itself depicts. It requires
lot of patience to prepare this sugary sweet. Usually you look for the layer and
softness which gives badusha the ideal texture. Badushas can be stored for about 10
days in an airtight container. Try out this sweet which will top your list of sweets
during any festive occasion.
Ingredients
Garnishing
Preparation
Preparation of badushas
Ingredients
Preparation
Fry the maida to golden brown colour and keep aside.
Wash and soak the moongdal in 2 cups of water for half an hour.
Pressure cook the dal in 2 cups of milk alongwith the soaked water till it is done.
Cool the dal and mash it thoroughly with a ladle and keep aside.
In a heavy bottomed pan, add the sugar with 2 cups of water.
Boil the sugar syrup and remove the scum, which floats on top.
Make a thick syrup which is sticky when you touch with your fingers and
leaves a trail of two lines when poured.
Add the mashed dal mix and keep mixing.
Add the ghee periodically while mixing for about 20-25 minutes.
The dal mix thickens without sticking on to the base of the vessel.
Brush ghee in a tray and keep it ready.
Add the fried maida and cashew nuts to the dal mixture in the stove.
Mix for about 2-3 minutes.
Pour the done ashoka on the plate.
You can garnish the ashoka with cashewnuts now.
Cool it for 10 minutes and make pieces of your desired shape.
Ashoka can be had like halwa too without making pieces.
This is very good for stomach upsets or ailments which often occur during this festive
season due to consumption of large amounts of oily and sweet items. This should be
had about half tablespoonful preferably in empty stomach in the morning.
Ingredients
Ginger - 100gm
Jaggery - 150gm
Ghee - 50gm
Jeera - 25gm
Coriander seeds - 25gm
Method:
Wash, clean and peel the ginger which is fresh without fibre and cut into small
pieces.
Soak the coriander seeds and jeera in water for about half an hour.
Grind the ginger and soaked coriander seeds to a fine paste.
Now add the powdered jaggery.
In a kadai, put the ground mixture and cook by mixing continuously.
When the mixture becomes thicker add ghee and cook it.
When the ghee starts coming out you can stop cooking.
You can preserve it for one week in a dry container.