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Have a delicious
Divali! THIS week we bring some more recipes to add a ‘sweet’ punch to your Divali preparations this year. Jhatpat rasmalai Ingredients Milk 1 litre Sugar 1 cup Eggs 3 Pistachios 10-15 Cardamom powder ½ tsp Kewra essence
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Method Boil the milk and add sugar to it while stirring all the time. Separate the egg whites and yolks. Beat the egg whites till soft peaks form. Put one tsp of egg white into the boiling milk. It will spread. Remove from milk and place in a bowl. Make more flowers with the rest of the egg white. Add the beaten egg yolks to the boiling milk and cook in a double boiler till it becomes thick like custard. Add cardamom powder and essence and pour over the egg white flowers. Deco-rate with pistachio slices. Serve chilled. Cashew rolls Ingredients Khoya ½ tsp Sugar (powdered) 3/4 cup Condensed Milk 1 tin Cashewnuts 2 cups Almonds 2 tsp Chironji 2 tsp Pistachio 2 tsp Cardamom powder 1 tsp Method Mash khoya with powdered sugar and knead till smooth. Grind cashewnuts with a little water and mix in khoya. Add cardamom powder. Roll into a long sausage and refrigerate. Heat the condensed milk and add the rest of the dry fruits. Cut the cashew rolls into 2½cm thick rounds and add to the cooled milk. Decorate with silver foil and nuts. Flowers of heaven Ingredients Maida 300gm Milk 1 cup Sugar 3/4 cup Oil 2 tsp Cardamom powder 1 tsp Pinch of salt Vanilla essence Oil for frying Method Mix salt in maida and sieve twice. Add 2 tbsp hot oil and rub well. Add sugar and cardamom powder in milk and add this slowly to the maida to get a tough dough. Keep covered for 10-15 minutes. Make balls of different sizes ranging from pea-sized to walnut-sized. Roll all the balls into puris of various sizes. Keep the bigger one at the bottom and brush with sweet milk and place the next smaller puri on top till the smallest puri is placed. Press the middle part with the thumb and give radial cuts so that it looks like a flower. Lift up the corners of each layer gently. Make all flowers in the same way. Fry these on slow flame till crisp. Sprinkle powdered sugar on top and serve. These can be stored for some days. Dry fruit rolls Ingredients Maida 1-1/3 cup
Butter 90g Cinnamon powder ½ tsp Khoya 1 cup Cashewnuts 1 tbsp Almonds 1 tbsp Chirongi 1 tbsp Dessicated coconut 1 tbsp Sugar (powdered) 1 cup Method Sift the flour and salt twice. Rub in butter. And enough water and knead gently until smooth. Cover and refrigerate for 30 minutes. Make small balls of the dough and roll each on a lightly floured surface to an oval about 8 cm long. Lightly roast dry fruits and grind in a mixer. Mix these and powdered sugar in khoya and knead till smooth. Put a part of this filling on each oval. Lightly brush one end of oval with water and roll up. Lightly brush each seam side of each roll with water. Roll in sugar. Place rolls about 3cm apart on greased oven trays and bake in moderate oven for about 20 minutes or till light brown. Cool and keep in an airtight container. Khasta namkeen Ingredients Melon seeds 100 gm Makhane 50 gm Almonds 50 gm Peanuts 50 gm Cashewnuts 50 gm Sesame seeds 30 gm Pepper 1½ tsp Mustard seeds ½ tsp Curry leaves 2-3 sprigs Amchoor 1 tsp Sugar (powdered) 2 tsp Salt 1½ tsp Method Shallow fry each item separately in I tbsp oil. Fry almonds, cashewnuts and peanuts till brown. Makhane should be light golden and melon seeds puffed up. Heat 1 tbsp oil add mustard seeds, til
and curry leaves. Fry for some time. Add the dry fruits, salt,
pepper, sugar and amchoor. Stir thoroughly cool and store in an
airtight jar. |
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