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Celebrate the
season with sweets FESTIVAL spirit hots up as the chill in the air increases around this time of the year. It is Divali time and time to pamper the sweet tooth. This time also conjures up the images of grandmother and mother busy in the kitchen making all sorts of sweets for the Festival of Lights and the sweet aroma of besan and semolina being roasted in desi ghee filling the air. Though this trend is dying with many homemakers finding it difficult to find enough time to make all these delicacies nowadays, you can give a sweet surprise to the family by trying out some of the recipes presented here and revive old memories. Mysore Pak
Ingredients: Ground poppy seeds ½ cup Besan ½ cup Maida ½ cup Sugar 2½ cup Oil 2½ tbsp Cardamom powder 1 tbsp Water 1 cup |
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Sieve besan and maida together and add poppy seeds. Boil water and sugar in a pan and add ghee to it. Add the besan flour mixture slowly, stirring all the time to avoid formation of lumps. The mixture should be smooth and shiny. Take off from fire when it starts leaving the sides and bottom. Grease a dish and spread the mixture on it evenly. Sprinkle melon seeds and cardamom powder on it. Cut into desired shapes and let it cool. Paneer jalebi Ingredients Paneer 250 gms Khoya 250 gms Maida 6 tbsp Oil 500 gms Cardamoms 5-6 For syrup Water 750 ml Sugar 750 gms Method Mash the paneer and khoya to make a soft dough. Add maida and make a smooth, soft dough. Take a little dough and roll on your hand and shape like jalebis. Fry these on slow fire till golden. Make the syrup by boiling water and sugar till one thread consistency is obtained. Put the fried jalebis in hot syrup. Take out when well soaked and serve. Rava laddoos Rava 1 cup Milk 1½ cups Oil or ghee 5 tbsp Coco powder 2 tbsps Sugar ¾ cup Desiccated coconut 75 gms Raisins 25 gms Fresh dates (chopped) 2 tbsp Cashewnuts (chopped) 25 gms Method Fry the rava in ghee till golden in colour. Dissolve coco powder and sugar in hot milk and slowly add to the rava. Cook till the mixture is thick and leaves the sides of the pan. Mix raisins, dates and cashewnuts. Take a little bit of the rava mixture in your hand and flatten it. Put the filling on it and roll to form small laddoos. Roll these in desiccated coconut. Shakkarkandi gulab jamun Sweet potatoes ½ kg Maida 1½ tbsp Sugar 1½ cup Khoya ½ cup Soda bicarb a pinch Misri 15-16 pieces Oil for frying Rose water Method Boil sweet potatoes till soft. Peel and mash to get smooth dough. Sieve maida and soda bicarb together twice and add to the dough and mix well while adding khoya to get a soft dough. Boil water and sugar together to get a syrup of one thread consistency. Divide the dough into 15-16 portions.
Take a one portion of dough and put 1 misri in it make a
lemon-sized ball and fry in moderately hot oil till golden brown. Put in
syrup. Sprinkle rose syrup and serve hot with syrup. |
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