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Cracking mithai
CELEBRATE DIWALI with these traditional sweets!
Rava Laddu
Ingredients
Rava - 2 cups
Ghee- 4 tblsp
Raisins - 1 tblsp
Cashew nuts (chopped) - 2 tblsp
Sugar- 1½ cup
Cardamom seeds- 1 tblsp
Hot milk- ¼ cup
Method
Fry cashew nuts and raisins in ghee and keep aside. Fry rava in the same ghee. Add sugar, and cardamom seeds and remove from fire. Add milk to it and mix well. Grease your hands and shape it into round balls. Set aside to turn hard. Store it in a airtight tin.
Boondi Laddu
Ingredients
Besan- 250 gm
Sugar- 400 gm
Cardamom seeds- 1 tblsp
Milk- 1 dsp
Yellow colour- a pinch
Sugar candy- 50 gm
Cashew nuts- ½ gm
Raisins- ¼ gm
Cloves- 4
Ghee- 2 dsp
Refined Oil (for frying)
Method
Blend together sugar and 1-cup water to form syrup of one-third consistency. Remove from the fire. Add cardamom seeds, cloves and colour mixed with milk and keep it warm. Make a thick batter of besan with enough water. Beat the batter till it turns very smooth and free of all lumps. Heat enough oil for deep-frying, lower the heat and then take a sieve, hold it over the smoking oil and rub a little batter at a time through the sieve. Tap the sieve on the inside edges to make the mixture fall through the holes into the oil. Fry the boondi to a golden colour. Don't let it become brown. Drain thoroughly and put it into the syrup. Mix thoroughly and keep it tightly packed. Fry the nuts and raisins in ghee. Mix the fried things and ghee (2-tblsp) with the boondi. Add broken candy sugar and mix thoroughly. While hot, form balls with oily hands. Set aside to let it turn hard and then store in an airtight tin.
Mysore Pak
Ingredients
Besan flour- 250 gm
Sugar- 250 gm
Cardamom powder- 1 tsp
Ghee- 500 gm
Saffron essence- ¼ tsp
Milk- 1 tsp
Yellow colour- a pinch
Baking Soda- a pinch
Method
Fry besan flour in 100 gm of ghee stirring continuously till a nice aroma comes. Remove from the fire and sift. Keep the ghee in a hot pan. Put 1-cup water in sugar and prepare syrup of one-thread consistency. Put the flour into the sugar syrup. Keep on fire and keep stirring continuously. Add cardamom powder and a little yellow colour mixed in milk. When it thickens add boiling ghee, a spoon at a time. Put the ghee gradually into the pack stirring all the time. When the mixture is well bended and the ghee begins to appear on the surface, mix the essence and baking soda. Remove from the fire and put in a greased dish. Cut into squares while still warm and leave to set till hard.
Badsha
Ingredients
Maida- 1 cup
Dalda- ¼ cup
Baking powder- ¼ tsp
Sugar- 1 cup
Milk- ¼ cup
Oil (for frying)
Water- ½ cup
Method
Sieve flour with baking powder. Mix with dalda and make soft dough using hot milk. Divide the dough into equal portions and make balls and slightly press on the top of the balls and fry it in the oil. Make sugar syrup and add the fried balls into it. Separate the balls before cooling.
LILY BABU JOSE
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