DIWALI SWEETS

I have given the recipes for Diwali. About diwali you can see here and here.

CARRNUT HALWA
This recipe is accidental one. I tried first time to do burfi. But accidentally I get a fine halwa. It is delicious one. My husband favourite recipe is here.


Karachi Halwa

The karachi halwa is here

WHEAT HALWA

My aunties (mother–in-law sister) do deliciously this recipe. It is easy to do. It will ready within 20 mins. She will prepare for fasting in Thiruvoonam . From the morning to night she do neivadhyam to god and finish the fasting . The recipe is here.

POTATO HALWA
My aunty(mother’s sister) will do nice this recipe. She will do potato and coconut. I have do little variation for this potato and khova.

Ingredients
Potato – ½ cup
Ghee- ½ cup
Khova- ½ cup
Sugar-1 ½ cup
Milkmaid- ½ cup
Cardamom-3 no’s
Cashews-10 no’s

Method
1.Boil ther potatoes and peel and mash it.
2.In a kadai, fry the cashews in ghee. And fry the potato till a pleasant smell comes.
3. Then add the sugar, khova, milkmaid, cardamom. Mix it finely without leaving your hand.
4. Then wait till it does not touch the vessel remove it.
5. Decorate with cashews
6. Serve it with a savoury.

4 in 1 Burfi
This dish I read from a cook book. It’s strength dish.

Ingredients
Vegetable grated(carrot,beetroot, radish)- 1 cup
Coconut grated-1 cup
Khova without sugar-1/3 cup
Sugar-4 cup
Cardamom-3 no’s
Cashews powder-1/3 cup

Method
1. In a thick bottomed vessel 4-5 teaspoon ghee fry the vegetables till the raw
smell goes.
2. Then add the sugar, coconut grated, cashews powder, khova and mix it finely
without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Spread it in the plate equally.
5. And cut into pieces. Decorate with cashews
6. When it become cold remove it from plate and serve it.


Bread Potato Halwa
This dish is like a badam halwa taste.

Ingredients
Bread Slices-5
Mashed Potato-1 cup
Boiled mashed Moongdal-1 cup
Milk- ½ liter
Sugar-1 ½ cups
Ghee- ½ cup
Any essence - as per taste.
Cardamom-3 no’s
Cashews, dry grapes, badam-1 table spoon

Method
1. In a thick bottomed vessel leaving ghee, cashews,badams,essence add all the thing and mix it. 2. When it becomes thick add the remaining one. Mix it finely
without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Decorate with some cashews.
5. Serve it


Milk dal halwa

Ingredients
Milk- 5 cups
Moong dal Powder (roasted)- ½ cup
Gram flour-1/2 cup
Coconut—1/2 cup
Sugar- 3 cup
Ghee – 1cup
Cardamom-3 no’s

Method
1. In a thick bottomed vessel pour the milk and boil it till it reduce for 2 cups.
2. Then add the remaining things and mix it finely without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Spread it in the plate equally.
5. And cut into pieces. Decorate with cashews
6. When it become cold remove it from plate and serve it


Fried Gram Halwa
It is easy to prepare within 30 min. we can do. It is healthy one also. I think it’s famous in Karnataka. But I surely dono.

Ingredients
Fried Gram-1 cup
Sugar-2 ½ cup
Milk-1/3 cup
Ghee-1/2 cup
Cashews-10no’s
Cardamom Powder-1/2 teaspoon
Orange Color- if u want

Method
1. Powder the gram into fine.
2. In a tawa, put the sugar and water 1 cup and leave for dissolving.
3. After dissolving pour little milk to separate the dust from it and remove the dust using
the spoon or filter it .
4. Then put the powder and mix it well.
5. And pour the remaining milk, ghee, cardamom powder and mix it without leaving
your hand.
6. It it becomes thick and doesnot touch the vessel means remove and pour in a plate
which was spread with ghee.
7. Garnish it with fried cashews and serve it.


Sago Halwa/Karuppatti Halwa

I have read ina tamil magazine (Mangayar malar). The article name is “konzhunaddu samayal” wriiten by a famous chef “Nalabaga Sakkaravarthi Jacob”. This recipe is fine. Konzhunadu means a part of tamilnadu.
I am happy to share the recipe with all.

Ingredients
Karuppatti- 2 cup
Sago- 1 cup
Ghee- 2 cup

Method
1. Fry the sago in a pan and cook it in water into fine.
2. In a thick bottomed vessel, powder the karuppatti and water and dissolve it . Filter it.
3. It become a thick pagu/ gravy add the sago and mix it and cook till the sago cooks.
4. After 5 minutes add little by little ghee and mix it.
5. The halwa sucks the ghee and come out till that time mix it with hand.
6. When it becomes the halwa stage remove it and serve it .

Hints:
If we want cashew and cardamom powder we can add. I have not added because of the original taste of karruppatti.

Banana Biscuit

Ingredients
Banana-1
Wheat Flour- 1 to 1 ½ cup
Corn Flour- ½ cup
Jeera-1/2 table spoon
Sugar- as per taste.
Cardamom Powder- 1 table spoon
Oil –for frying

Method
1. Peel the banana. Cut the bananas into pieces and grind it in mixie with sugar.
2. And add the flours, jeera and cardamom powder.
3. Mix it finely and make the batter into chapatti and cut into diamond shape pieces
4. In a kadai, pour the sufficient oil for frying.
5. After the oil is heated and fry the pieces.
6. When it become brown and remove it.

Dal Burfi

Ingredients
Channa dal- 1 cup
Moongdal- 1 cup
Sugar- 2 ½ cup
Ghee- 1/2 cup
Cashews- as per wanted
Cardamom Powder- ½ table spoon

Method
1. Fry the both Dals till it be little brown. Leave it for cool and soak it and grind it.
2. Cook it in steam in the idli cooker for 10 min. After it become cool make it powder in
the hand itself.
3. In a kadai make a sugar syrup and put the powder and mix it with hand.
4. Put the fried cashews and cardamom powder. Mix it finely
without leaving your hand. 5. Since, it does not touch the vessel remove it.
6. In a plate, spread the ghee and pour it. Decorate with some cashews.
7. Serve it


Coconut Rava Burfi

Ingredients
Coconut grated-1cup
Rava/sooji-1 cup
Ghee- 1 cup
Milk- 1 cup
Sugar- 2 1/2 cup
Cardamom powder- 1 table spoon

Method
1. In a thick bottomed vessel, put all the ingredients and mix it.
2. Mix it finely without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Decorate with some cashews.
5. Serve it.