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Diwali Mithai


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Sweets
Diwali is the ideal time for some great traditional meethas. But if you can combine custom with some innovation then you can make some really nice and interesting festive sweets.

Diwali is the ideal time for some great traditional meethas. But if you can combine custom with some innovation then you can make some really nice and interesting festive sweets.Festive pedas

Ingredients:
1/2 kg. Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder
1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios

Method:
Grate khoya with a steel grater.
Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan.
Heat first on high for few minutes.
The on slow till done.
Make sure to stir continuously, while on heat.
When mixture becomes thick and gooey, add cardamom.
Mix well, and take off fire.
Allow to cool, gently turning occasionally.
Shape pedas into small rounds.
Mix pistachios and cardamom seeds and press a bit on top of each.
This is the basic recipe. You can add walnuts or cashew in the mix for that extra richness.

Balushahi

Ingredients:
3 cups maida
3/4 cup ghee, melted and cooled
Curds 1/2 cup
1/4 tsp. soda bicarb
1/4 tsp. fine cardamom powder
ghee to deep fry

Syrup:
1-1/2 cups sugar
3/4 cup water
5-6 drops lemon juice

Method
1.Sieve together flour, and soda. Add cardamom powder.
2. Rub in ghee thoroughly.
3. Add curds and mix in one direction only.
4. Make stiff dough, add a tbsp. of tepid water if required.
5. Keep aside covered in a cool place or fridge for 1-2 hours
6. Make small rounds balls about 3″ in diameter.
7. Press to flatten a bit, and make depression in center with thumb. This is the traditional balushahi shape.
8. Heat ghee well in frying pan, cool a bit, then add a few patties.
9. Return to slow flame. Do not invert until one side is pinkish.
10. Invert carefully with knife, and fry other side similarly. Repeat for all dough.
11. Meanwhile prepare syrup of 1 thread with sugar, water and lemon juice.
12. Drain, cool a bit, transfer to syrup, allow to soak for 5 minutes.
13. Remove and keep on a perforated plate to drain excess syrup.
14. Cool completely, before transferring to air tight container.

Sugar Coated Balushahis:

1. Reheat remaining syrup till 2-1/2 thread consistency is obtained.
2. Coat above balushahis with this, or dip on side in the syrup.
3. Keep on mesh to cool, and let the sugar set to a white coat.
4. Sprinkle some red rose petals and crushed cardamom over them to decorate.

Badam Katlee

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Ingredients:
250 gms almonds (soaked overnight)
200 gms sugar powdered
few tbsp milk

Method:
1. Drain and change water from almonds.
2. Peel almonds, keep aside.
3. Wash once more, to remove any traces of brownish colour.
4. Grind to a fine paste, using as little milk as possible.
5. In a heavy large skillet, mix paste and sugar.
6. Cook, stirring constantly, using a large handled spoon or spatula.
7. Take care of splattering in initial stages.
8. Also, do not stop stirring, or the mixture will burn and stick to the bottom of skillet.
9. When a soft mound is formed, which leaves sides of skillet easily, take off fire.
10. Grease a clean work surface and a rolling pin with melted ghee.
11. Put a small mound on it, roll quickly while still warm, to 1/5″ thickness.
12. Mark out long diamond shapes with a sharp knife.
13. When almost cool, remove carefully with a sharp edged wide spatula.
14. Cool completely before storing in layers between sheets of butter paper.

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