DIWALI SWEETS
Doodh Pak
Ingredients:
1 litre Milk
1 tsp Saffron
250 gms Sugar
½ cup Almonds
1 ½ tbsp Kismish
1 tbsp Pistachios
1 tsp Cardamom powder
Method:
Soak the almonds in warm water for couple of hours. Remove the skin and grind to a fine paste.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Boil the milk in, stirring constantly.
Add the almond paste and simmer for 30-35 minutes, stirring regularly.
Add the saffron, sugar, kishmish and pistachios. Cook on a low flame till thick
Sprinkle cardamom powder and serve.
KHAJA
Ingredients
Maida flour : 2 cupsWhite sesame : 1½ tbspSugar( powdered ) : 4 tbspGhee : 5 tbsp
Method
Mix maida, sesame and powdered sugar.Add ghee, a little water and knead to a dough.Make small balls of the dough and make them into long thin tails.Press them with hands to broaden.Heat ghee in a frying pan.Add kaaja and fry till golden.Store them in airtight containers.
PEDA
Ingredients:
1/2 kg Soft white khoya 2-1/2 cups (approx.300gms) sugar powdered 1/2 tsp cardamom powder1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios
How to make peda:
Grate khoya with a steel (not iron) 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 thick and gooey, add cardamom.
Mix well, and take off fire.
Allow to cool, gently turning occasionally.
Use cookie moulds, or shape pedas with palms into patty rounds.
Mix pistachios and cardamom seeds and press a bit on top of each.
If using moulds, first sprinkle some at bottom.
Take some mixture and press into mould.
When set well, invert and carefully, unmould. The pedas are ready to be served
KALAKAND
Ingredients
10 oz powdered milk
10 oz confectioners white sugar
16 oz ricotta cheese(a small container of the
cheese will do)
2 tsp sliced almonds and chopped cashewnuts
Method
Mix the three together to get a creamy paste.
Put the mixture in a microwaveable dish and
cook on low heat in the microwave for about an hour.
Transfer to a open flat dish and top with sliced
almonds and cashewnuts.
Eat when cooled down to room temperature.
If you use low-fat cheese and milk and cut down on
the sugar, you have a very low-calorie delicious
and nutritious dessert.
BESAN LADDU
2 cups chickpea flour (available in Indian stores it is called Besan)1.5 cups butter1.5 cups confectioner’s sugar.½ tsp cardamom powder2 tsp. Chopped nutsTake chickpea flour in microwave safe dish (preferably flat like cookie sheet). Add butter. Microwave it for eight minutes in high power. In between remove dish from microwave in every two minutes and stir. After eight minutes add confectioner’s sugar, cardamom powder and chopped nuts and mix well. One more time microwave it for two minutes. Remove from microwave and let it cool for 10-15 minutes. Make balls and garnish with nuts.
MITHA KHAJ
Ingredients
1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry
Method
1.Heat the water and jaggery till all of it dissolves in the water.
2.Strain and cool a bit.
3.Mix the cardamom powder and ghee in the flour.
4.Knead the flour with the jaggery water.
5.The dough should be stiff but pliable.
6.Break into approx. 20 parts.
7.Knead each with palm and roll into 4" rounds.
8.Make many tiny slits with knife or fork on each on both sides.
9.Keep them aside on a clean cloth for an hour or so to dry a bit.
10.Deep fry in hot ghee on low flame till light golden in colour.
11.Drain and cool for a while.
12.The khajas will become crisper and harder as they cool.
13.Store in airtight container after cooling completely.
Making time: 45 minutes
Makes: 20-25 pieces
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