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Badar Bheni – Sirotti- Easy Deepavali Sweets

Ingredients:

  • Maida – 1 cup
  • Sugar-1 cup
  • Rice flour-2 tbs
  • Ghee- 2 tbs
  • Cardamom – 1 no

Procedure:

  1. Sieve maida, add 1 tbs ghee and mix well.
  2. Add adequate water and knead it into a thick paste to make 2 mm thick rotis and leave it for 10 minutes.
  3. Heat 1 tbs ghee in a kadai till it melts and remove from heat.
  4. Add rice flour to the hot ghee and mix well.
  5. Make 6″-diameter maida rotis.
  6. Spread rice flour paste thinly and evenly on the top of one roti.
  7. Place another roti on it and spred rice flour paste on the top side.
  8.  Place the third roti on it and spred rice flour paste on the top side.
  9. Roll the three-layered roti smoothly,but tightly,  into a long rod.
  10. Cut the roll across into 1″ pieces.
  11. Place each small roll in a slanting position and press the roll smoothly into a long 2 mm poori.
  12. Heat oil in a kadai and fry the pooris till golden brown and place them over tissue paper/cloth to drain the excess oil. Spread the pooris  onto a plate.
  13. Grind sugar and cardamom into fine powder and sprinkle it over the pooris. Turn over the pooris and sprinkle the sugar powder again.

Badam Halwa/Cake-Easy Deepavali Sweet

Ingredients:

  • Badam-100 g
  • Sugar-100 g
  • Milk-1 cup
  • Ghee-1/4 cup
  • Saffron-1 pinch

Procedure:

  1. Soak badam in warm water for 6 hr, remove the skin, and blot out water with a paper/towel.
  2. Grind into a thick coarse paste with adequate quantity of milk.
  3. Heat milk in a kadai, add sugar and stir well till it dissolves.
  4. Add badam paste and stir continually till you get the desired consistency.
  5. Reduce heat, add saffron and ghee and mix well.
  6. When done transfer it to a plate coated with ghee and flatten the badam mix.
  7. Use as halwa. Or, if hardened, cut into diamond shaped cakes.

Paal Payasam (Milk Payasam)

Ingredients:

  • Milk 1 liter (¼ gallons)
  • Raw rice 50 grams (2 ounces)
  • Cashews 6 finely sliced
  • Cardamoms 3 powdered
  • Sugar (depends on how sweetness you want)
  • Pachai Karpooram (Raw Camphor) size of a whole black pepper
  • Ghee (clarified butter) 2 tsp

Procedure:

  1. Prep:
    1. Fry the rice in 1 tsp ghee on low heat till it becomes golden brown.
    2. Let the rice cool
    3. Grind it coarsely and boil it in water and cook it
  2. Heat the milk in low heat until it reduces to half its volume
  3. Add the cooked rice and cook for 5 minutes and remove from heat
  4. While its still hot add sugar, cashews, cardamoms, pachai karpooram, and the left over ghee and stir till the sugar dissolves
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