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Recipes - It Is Diwali And Time For ....Sweets!

Contributed by Pujal Patel
10/18/2005

PANEER AND PETHA LADOO

7 oz paneer (cottage cheese) -
9 oz petha
3 ½ oz khoya -
3 ½ oz dry coconut grated
few drops orange and green color
cashew nut pieces
gulkand

 Method


Grate paneer, khoya and petha. Mix them properly. Take a small amount of this mixture and flatten it. Fill the gulkand and cashew nut pieces in the centre and make into balls.Roll the balls in coconut. Add few drops of water to the colors and dot the ladoos using a cotton bud.

 
NANKHATAI (simple and easy)

 3 cups plain flour

2 cups powdered sugar

1 cup ghee (clarified butter)

1 tsp Cardamom powder

1 tbsp Grated almonds

 Method

 Mix the dry ingredients in a bowl and knead into dough with the ghee for 15 minutes. Flatten them into squares. (2cm x 2 cm) Sprinkle with grated almonds. Preheat oven to 350 degrees. Then let the nankhatai cook at 350 degrees for 10 minutes or 300 degrees for 30 minutes.Remove when light brown and let it cool for an hour.

 
SUKHADI

 2 cups wheat flour

1 cup ghee ( clarified butter)

1cup grated jaggery

1 tsp Cardamom powder

 2 tbsp Dry fruits(almonds and cashews) powdered

1 tsp khus khus

 Method

 Heat the ghee on a medium flame and add flour to it. Stir continuously until the flour starts gives a nice aroma for about 15 minutes. Remove from fire and add the dry fruit powder, cardamom powder and jaggery  (after 1 min). Mix and spread it on a greased plate. Cut into squares and let cool for 1 hour. Sprinkle Khus Khus on top.

 
KAJU KATLI

5oz Cashew Nut pieces
5 oz  Powdered Sugar
1/4 tsp. Kevda Essence (optional)
Some extra Powder Sugar for dusting
Silver foils (edible) (optional)

 Method
Soak Cashew Nuts in water for 30 minutes.
Remove from Water and dry on a cloth for 15-20 minutes.
Add Cashews and Sugar into the Mixer and grind until smooth paste. (Note: Do not add water) Cook the mixture in a thick bottom vessel, on slow heat and keep stirring. Remove from heat when mixture hardens and mix essence.
Divide in two equal parts and roll out into uniform thickness using rolling pin,dusting extra powdered sugar. Paste silver foils and cut into diamond shapes.

 
BADAM BURFI

1 cup Badam
1  ½ cup sugar
½ cup Ghee (clarified butter)

 Soak badam for two hours in hot water and peel the skin. Grind it into a thick paste with very little water. Make sugar syrup of single thread consistency and put the ground badam and keep stirring. Pour ghee if the mixture starts sticking to the sides. Keep stirring until it does not stick to the sides and forms as a ball and then put in a greased plate. Cut into diamond shape and decorate with silver foil.

 

   

 

 



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