Enjoy Cooking: Diwali Special

Showing posts with label Diwali Special. Show all posts

Friday, 25 November 2011

Ingredients

Method of preparation

Sift rice flour and gram flour and mix it with red chilli powder, asafoetida, salt and butter.
Add water in small increments and make a soft dough.
Now take a small quantity if dough and place it in the murukku press with the star holes in it and squeeze it moving in circular motion directlt onto oil or squeeze it on a plate greesed with little oil and drop them into oil.
Fry it till it is slightly golden yellow and not brown in medium flame.

Ingredients

Method of preparation

Fry the cashews and raisins with little ghee and place them aside.
In the same pan, fry the rava until light golden brown.
Add milk, water and sugar along with the food colouring and bring them to boil.
Now add the slightly roasted rava in small increments and stir well between each addition.
Make sure no lumps are formed.
Add the remaining ghee and stir continuously till it forms one huge lump without sticking to its sides.
Add the cashews and raisins and serve hot.

Ingredients

Method of preparation

Ingredients

Method of preparation

Syrup:

In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
Let the syrup boil for a minute then remove it from the heat.
Stir the syrup until the sugar is dissolved.
Set the syrup aside.

Gulab Jamun:

In a bowl, mix milk powder, flour and baking soda.
Add the butter and mix well.
Now add milk to make soft dough. The dough will be sticky.
Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
Knead the dough.
Grease your hand with butter so that it does'nt stick to your hand.
Divide the dough into equal portions and roll them into round balls.
Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil.
Fry it till golden brown. While frying keep rolling the gulab jamuns around so they are evenly browned.
Transfer the gulab jamoon into the syrup solution.
The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.

Ingredients:

Method of Preparation :

Microwave the butter in a wide bowl for a minute.
Sieve and add the milk powder and condensed milk and mix them gently. Just fold everything.
Now microwave the whole mixture for 4 minutes ,taking it out every minute and mixing it gently and evenly.
Finally add the ground cardamom powder into it.
After that let it cool until you can handle the mixture in your hand.
Take a wide plate and grease it.
Now make a round balls out of the mixture using your hand and flatten them to form pedas and place it in the greased plate so that it doesn't stick to the bottom.
And just decorate them with your favorite nuts and store it in an airtight container to prevent cracking.

Ingredients

Methods of preparation

Heat ghee in a pan and once it is hot, roast cashews and raisins.Once the cashews baloon up,take them out.
Add the remaining ghee and roast the Rava under medium heat for a couple of minutes.
Mix the roasted rava,cahews and raisins to the powdered sugar in a bowl.
Take small amount of mixture in your hands and clump it to make balls.If required add milk at this stage to form balls.

Caution : Do not burn the rava.

Ingredients

Method of Preparation

Sieve the gram flour and dry roast in a pan for couple of minutes.
Prepare the sugar syrup by adding just enough water to cover the sugar in a thick bottomed pan for a couple of minutes, until the sugar dissolves completely.
Now add the gram flour slowly in small amounts stirring continuously making sure no lumps are formed.
When the mixture starts to boil start adding ghee in small increments maintaining the heat in level 3/4 (Medium).
Once all the ghee is added continue stirring for some time until the mixture turns to form a lump without sticking to the edges of the pan.
Now transfer the contents to a greased pan and spread it evenly .Cut into desired shape when hot.