diwali sweets recipes 2016

By | October 17, 2015

Diwali sweets recipes….

Diwali or deepavali is the festival of light, festivity and celebration. No celebration or festival is complete without sweets.

So here we are presenting some recepies of sweets that can help you to make sweets on the occassion of diwali..

two ways of making besan ladoos:

  1. in the first method, the besan or gram flour is roasted in ghee till it start giving a nutty fragrance. this method has a slight different texture. it is easy but with the ghee added first there is too much hand work required while stirring the ladoo mixture. i have already posted this method of making besan ladoo recipe.
  2. another very common method used in north india is to dry roast the besan or gram flour first and then add the ghee after some time and roast it further till it start giving nutty fragrance. this method i have learned from my mil who is making besan ladoo since ages. as per my experience, this is more fool proof method and the taste and texture of the besan ladoos also comes better than the first method.

while making besan ladoos, its important to roast the gram flour well, till it starts releasing the ghee and also will starts giving nutty fragrance. if you add sugar into the gram flour before it is roasted well, then the uncooked gram flour will have a raw taste in the ladoo and you won’t get the perfect sweet taste in the ladoos. also roast the gram flour on low flame and keep on stirring continuously. secondly, once you add the sugar then stir continuously so that no lumps are formed.overall, besan ladoos are easy to make and they are very nutritious and healthy. to make them more healthy, you can add dry fruits like almonds, raisins, cashews or pistachois. they are also good during the winters.. and also loved by most kids. you can make them in bulk and store in air tight container.

receipe of making KAJU KATLI….

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup cashews/kaju
  • ½ cup sugar or as required
  • 5 tbsp water
  • 1 tbsp ghee or coconut oil (optional)
  • 1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron
INSTRUCTIONS
  1. powder the cashew in a coffee grinder or a dry grinder.
  2. the cashews should be in powdered form and not become pasty or oily.
  3. on a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
  4. meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
  5. when all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
  6. stir and keep on stirring the cashew mixture on a low flame.
  7. the cashew mixture would start thickening.
  8. cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
  9. remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
  10. add the rose petals and ghee or oil to the cashew mixture.
  11. when the heat in the mixture is hot enough to handle, then knead the cashew mixture.
  12. flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
  13. place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
  14. remove the butter paper and let the rolled cashew dough cool.
  15. when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
  16. gently remove the kaju katli with a butter knife.
  17. serve the kaju katli straight away or keep in an air tight container.
NOTES

1: if using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. add the powdered saffron in the cashew dough.

2: if using rose water, then add it to the sugar and water solution.

 

step by step kaju katli or kaju barfi recipe:

1: take 1 cup cashews/kaju in a dry grinder or coffee grinder and grind to a smooth powder. i usually keep cashews at room temperature. hence the cashews are dry. avoid using refrigerated cashews. also make sure you don’t over do the grinding process as oil should not release from the cashews. i ran the mixer at a stretch first and then scraped the sides and ran again at intervals for a couple of times.

the cashews should be in powder form and not become pasty. if there are tiny pieces in the cashew powder, then just let it be….. or you can also sieve the cashew powder and keep aside. use a medium fine sieve and not a fine one to sieve the powdered cashews

2. : take ½ cup sugar (or as required) and 5 tbsp water in a thick bottomed pan (or kadai or a non stick pan).

3: keep on low flame and let the sugar dissolve in the water. there is no consistency in the sugar syrup like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.

4: when the sugar completely dissolves in the water, add the cashew powder.

5: stir and keep on stirring and stirring on a low flame. if there are lumps then break the lumps as you stir and continue to stir.

add kaju or cashew powder

6: the mixture would start thickening and almost come together. when it starts coming together in one form and starts looking like a very very soft dough… its time to remove the whole lump of the mixture from the pan and place it on a work surface. this process of getting the cashew dough took me exact 8 minutes on a low flame.

depending on your temperature, pan etc you can use a time span of 7 to 9 minutes after adding the cashew powder. another way of checking is taking  a small piece of the dough and form into a ball. the ball should not stick to your fingers and be smooth. don’t even bother to scrape the edges. they are chewy.

7: put the entire cashew dough on the work surface. add 1 tsp rose petals (or rose water or 8-9 strands of saffron) and 1 tbsp ghee or coconut oil. addition of rose petals and ghee are optional.

the dough would be very hot… so when the heat is enough to handle begin to knead the dough.

8:  knead the dough lightly. don’t over do as this will release oil from the cashews. the grainy texture in the cashew dough goes away as you knead it. remember the dough should be hot while kneading. you can also apply some oil or ghee on your palms instead of adding ghee/oil separately. in case the dough is soft, then add a teaspoon of some milk powder. if the dough looks dry or dense, add a teaspoon of milk to soften it.

9: flatten the dough and place it on a greased plate or tray. you can also place it on a large butter paper. the cashew dough should still be hot or warm when you start rolling it. as it cools it will harden more and becomes difficult to roll.

10: gently roll with a rolling pin to make it slightly even. there will be fine cracks on the dough.

11: to smoothen the cracks, place butter paper on top and roll more. this will smoothen the cracks and the kaju katlis will have a smooth appearance. the cashew dough can also be rolled between two butter papers.

9: flatten the dough and place it on a greased plate or tray. you can also place it on a large butter paper. the cashew dough should still be hot or warm when you start rolling it. as it cools it will harden more and becomes difficult to roll.

roll the cashew or kaju dough

10: gently roll with a rolling pin to make it slightly even. there will be fine cracks on the dough.

roll cashew or kaju dough

11: to smoothen the cracks, place butter paper on top and roll more. this will smoothen the cracks and the kaju katlis will have a smooth appearance. the cashew dough can also be rolled between two butter papers.

12: roll to get a thickness of about 3 to 5 mm. let the rolled cashew dough cool.

rolled cashew dough

13: once cooled completely, cut the cashew dough into squares or diamond shapes. scrape off the uneven edges and you can have them :-)

cut cashew dough - kaju katli recipe

14: using a butter knife gently remove the kaju katli pieces from the bottom, taking care that they do not break.

kaju katli or kaju barfi

14: remove and arrange kaju katli on a plate. serve kaju katli immediately or store them in air tight container.

kaju katli or kaju barfi

Happy Diwali To All of you……

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