Check out below how you can treat yourself and your family members with these delicious sweets on Diwali. These are very easy to make at home. The diwali recepis for Jalebi, Rasmalai, Channar Payesh are given below:
Jalebi Recipe
Ingredients:
Method of Preparing Jalebius
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl. Mix well with a whisk and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.
Rasmalai Recipe for Diwali
Ingredients
Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Bake at 350 degrees for 35 minutes or wait till it sets. It should not get brown. Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate with pistachios, chill for 2-3 hours and then serve.
Channar Payesh Recipe for Diwali
Ingredients
Make thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it, blending it thoroughly. Boil milk in a deep bottomed pan. Add the condensed milk. Simmer for 1-2 minutes. Cool till just warm. Add the milk mixture into the channa, a spoon at a time. Mix vigorously to form a homogenous mixture till all the milk is used up. Pour into a bowl. Mix in the nuts and raisins. Serve chilled.
Jalebi Recipe
Ingredients:
- 2 cups All purpose flour (maida),
- 1 and 1/2 tbsp. fine grained semolina or rice flour,
- 1/4th tsp. baking powder,
- 2 tbsp curd (plain yogurt),
- 1 and 1/4th cups warm water,
- 1/2 tsp. saffron threads, slowly dry-roasted and powdered,
- 3 cups sugar,
- 2 and 2/3rd cups water,
- 1/2 tsp green cardamom seeds powder,
- 1 and 1/2 tbsp. kewra water or rose water,
- Ghee or vegetable oil for frying
Method of Preparing Jalebius
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl. Mix well with a whisk and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.
Rasmalai Recipe for Diwali
Ingredients
- 2 lbs Cows Milk or Ricotta cheese
- 1/2 cup sugar
- 32 oz half & half milk
- a pinch of saffron,
- 1/4 tsp crushed cardamom seeds,
- 1/2 cup blanched almonds
- 2 tbsp crushed green pistachios
Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Bake at 350 degrees for 35 minutes or wait till it sets. It should not get brown. Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate with pistachios, chill for 2-3 hours and then serve.
Channar Payesh Recipe for Diwali
Ingredients
- 1/2 litre Milk
- 1 Tin condensed milk
- 2 tablespoons sugar
- 1 cup water
- 2 tablespoons nuts
- 2 tablespoons raisins
Make thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it, blending it thoroughly. Boil milk in a deep bottomed pan. Add the condensed milk. Simmer for 1-2 minutes. Cool till just warm. Add the milk mixture into the channa, a spoon at a time. Mix vigorously to form a homogenous mixture till all the milk is used up. Pour into a bowl. Mix in the nuts and raisins. Serve chilled.
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