Why dont you prepare some delicious sweet delicacies during this diwali? Check out below some recipes for badam phirni, gulab jamun, besan ke laddoo....
Badam Phirni Recipe
- 12 nos. Almonds
- 4 tablespoons Rice flour
- 2 and 1/2 cups Milk
- 5 tablespoons Sugar
- 8 strands Saffron
- 1 teaspoon Cardamom powder
Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside. Boil milk. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron. Stir continuously till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Remove from fire and cool to room temperature. Pour into individual bowls, garnish with almonds and pistachios and refrigerate.
Gulab Jamun Recipe
1 cup Carnation Milk Powder, 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda), 2 tablespoons butter -melted, Whole milk just enough, to make the dough, 2 cups Sugar, 1 cup water, Oil for frying
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Put in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan. Do not move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
The syrup should be made earlier and kept warm. To make the hot sugar syrup mix 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving bowl. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.
Besan Ke Ladoo Recipe
4 cups Gram Flour, 1 cup Pure Ghee, 2 cups sugar, 1 tsp Powdered Cardamom, 1/2 cup chopped Almonds and Raisins
Heat the ghee in a pan.Add the gram flour and fry it on a low flame stirring continuously till brown.
Once it is browned, let it cool.Add powdered cardamom and sugar. Mix well. Add chopped almonds and raisins. Shape into ladoos and serve.