Have some mouth watering moments this DIWALI

Hey friends. Wishing you and your family a very Happy Diwali and Wealthy New Year. I am here to share with you a collection of delicious traditional Diwali Recipes (which I learned from my mother on this Diwali) to help you make this Diwali celebration more energetic and tangy! Choose and cook your favorite Diwali Recipe with love and delight for your dear ones and win their heart in a very special way!!

MALPUA

Ingredients:

½ kg Maida

750gm sugar

½ liter milk

1 cup grated coconut

6 bananas

25gm dry fruits

5-6 ilaichi

1 liter refined oil.

Procedure:

Boil the milk and stir it till it becomes thick. Then cool the milk and add maida, sugar, dry fruits, coconut and ilaichi powder. Stir it to make the paste.  Then mix it with banana paste and make round balls of the mixture. Fry the balls in hot oil pan until it becomes red. Typically the balls will sink and line the bottom of the pan and rise up in the shape of a disc. Garnish the Malpua with pista and serve it with cream.

SOAN PAPDI

Ingredients:

1 and ¼ cup gram flour

1 and ¼ cup maida

250 grm ghee

2 and ½ cup sugar

1 and ½ cup water

2 tbsp milk

½ tbsp. cardamom seeds crushed coarsely

4” square cuts from a thin polythene sheet

Procedure:

Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the ilaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

BESAN KI BARFI

Ingredients:

Besan 1 kg

Sugar 1 kg

Water 1/2 liter

Ghee 1 kg

For garnishing: Pistas, Almonds

Preparation:

Fry besan in ghee on low flame for about 30 mints till it becomes pink and ghee separates. Mix sugar and water into a syrup. Add this syrup to the besan and mix well. Pour this mixture into a greased tray. When it cools cut into cubes and garnish with pistas and almonds.

GHUGHARA (KARANJI)

Ingredients:

For Filling:

1 cup Sooji (Semolina)

1 cup grated Dry Coconut

1 cup Powdered Sugar

1 pinch Nutmeg Powder

4 Ilaichi

2 tbsp Maida

2 tbsp Poppy Seeds

2 tbsp Mixed Dry fruit pieces

For Dough:

1 cup maida

1 tbsp Ghee

Salt to taste

Warm milk to prepare dough

Preparation:

Roast Sooji, grinded Dry coconut, poppy seeds and maida in ghee. Mix all the above ingredients.

For Dough:

Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:

Make small oval shaped puris from dough. Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much). Deep fry it till it becomes brownish colour. Serve it hot or cold. Ghughara (Karanjis) can be stored for weeks.

CHICK PEAS AND POTATOES CURRY

Ingredients (Serve 4-6)

1 can chick peas

3 lbs potatoes

1large onion

3 cloves of garlic

1 chili pepper

3 tbsp curry powder

1 cup of water

2 tbsp vegetable oil

3 leaves shadow benny (optional)

1/2 tbsp cumin powder

Preparation:

Peel potatoes and cut in quarters. Peel onions and chop finely. In a medium size pan add vegetable oil and heat well. Add chopped onions and chili pepper. Cook for about 2 minutes or until onions sweat. Add curry powder and stir constantly. Now, add about quarter of a cup water and stir occasionally until curry powder, onion, pepper and garlic becomes a paste. Cook for about 5 mints. Add potatoes, shadow benny leaves (if available) and chickpeas. Stir up and let cook for about another 10 mints. Add remaining water and cook until potatoes and chick peas is tender. When the sauce consistency is slightly thick add cumin powder, stir up and remove from heat. This chickpeas and potatoes curry tastes great with cooked white rice.

SITAPHAL RABDI

Ingredients (Serves 7-8)

1 cup: Sitaphal (Custard Apple) Pulp

2 liter: Whole milk

4  Green pista, unsalted

4  Almonds

1 tbsp Chopped fragrant red rose petals

1/4 tbsp Saffron strands

1/4 tbsp Cardamom powder

3/4 cup Sugar

Preparation:

Crush almonds and pista coarsely or cut into thin slivers. Boil milk in a clean heavy pan. Simmer for ten minutes after it starts boiling. Stir occasionally while boiling. Add sugar. Stir till dissolves. Take the pan off fire. Add saffron, cardamom, almonds and pistas. Cool to room temperature. Add sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle a few chopped rose petals to garnish. Serve chilled.

 BADAM (ALMOND) KATLI

Ingredients (Makes 35 Katlis approx.)

250 grm: Almonds (soaked overnight)

200 grm: Sugar powdered

Few tbsp: Milk

Silver foil (optional)

Preparation:

Drain and change water from almonds. Peel almonds. Keep aside. Wash once more to remove any traces of brownishness. Grind to a fine paste using as little milk as possible. In a heavy large skillet mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula. Take care of splattering in initial stages. Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste. When a soft lump is form, which leaves sides of skillet easily, take off fire. Grease a clean work surface and a rolling pin with melted ghee. Put lump on it. Roll quickly while still warm to 1/5" thickness. Apply silver foil and press lightly with foil paper. Mark out long diamond shapes with a sharp knife. When almost cool remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.

Enjoy Diwali.

Happy Diwali. Safe Diwali.