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Recipes For Diwali

From Nimbupani Recipe jar

(This article is sponsored by Milan Restaurant)

Besan Ladoo

4 cups Gram Flour
1 cup pure ghee (clarified butter)
2 Cups sugar
powdered cardamom

Heat the ghee in a pan. Add the gram flour (besan) and fry on a low flame continuously till it is brown and when you smell the aroma. Let it cool sufficiently and then add the cardamom powder and the sugar and shape into ladoos. You may also add almonds and raisins if you wish

Gujjia – A traditional sweet

1 cup maida (plain flour)
1 tbsp ghee(clarified butter)
Water to knead
For the filling
½ cup coconut flakes
½ cup Khoya
1 tbs poppy seeds(khus khus)
1 tsp cardamom powder
1tbs crushed almonds
¼ cup sugar
10 -15 raisins

For the Flour

Mix Ghee and flour well. Add enough water to make a soft dough and keep aside

For the filling
Roast Khoya to alight pink by stirring continuously over low heat. Cool and break with fine crumbs with fingers. Now roast coconut flakes lightly. Cool. Mix all the other ingredients and keep aside
Take small piece of the dough, roll into a ball and flatten it with palm. Place ½ tsp filling on one side and fold over the other half by sealing it with hand. Do the rest of the dough the same way. Dry on paper towels or a piece of dry cloth fo r a half an hour. Deep fry in hot ghee on low flame till it is cooked on both sides. Remove and store in a air tight container.



1/2 cup plain white flour
1 pinch baking soda
½ tsp baking powder
200 gms thick fresh yogurt or curd
1/2 cup gms sugar
ghee for deep frying

Sift the flour, baking powder and the baking soda through a sieve.Keep aside In a bowl, cream the yogurt and 1/4 cup of the maida. Gently and lightly, knead in the flour mixture to the yogurt mixture. Do not do it vigourously. Put the dough aside for an hour and allow it to rise.Make a sugar syrup using the sugar in 6 cups water. Boil it till it has a two string consistency. Knead dough lightly, once again. Divide it into small three inch diameter balls. Flatten the ball by pressing lightly. Make a depression in the centre with your thumb.
In a karhai or wok , heat the ghee, for deep frying. Lower the heat and deep fry the dough cakes or balushais, two or three at a time allowing room for them to expand. Ladle ghee over the balushais as you fry. They will puff out and almost double in size. Fry them till they are a light biscuit colour. Remove them one by one, with a slotted spoon. Drain off the extra ghee by holding the spoon against the rim of the karhai.
Slip the balushais into the sugar syrup or chaasni. When well soaked, remove and keep aside to cool. As they cool they will have a thin sugar-coat on each balushai.

Burfee (Milk fudge with Indian twist)

1 stick (4 ounces) unsalted butter
4 tablespoons all-purpose flour
1 1/2 cups sugar
2 pounds ricotta cheese
Red, green and yellow food coloring

Melt the butter and add the flour, stirring to make a smooth paste. Add the sugar and ricotta cheese, stirring well. Place this mixture in a microwaveable bowl. Cook on high in the microwave for 30 minutes, stirring at intervals of 5 minutes, 4 minutes, 3 minutes and 2 minutes.
Divide the dough into three parts and color one part green, another yellow and another red.
Layer the dough 1-inch thick total, a color at a time, on a greased plate with a rolling pin. Make 1-inch diamond shapes with a knife after the mixture cools completely.

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