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Monday, September 27, 2010

DIWALI SWEETS ( 1 OF 10 )

In this note ~ Sandesh Diyas, Marbled Diyas, Fudgy Diyas, Almond Diyas, Sesame Diyas, Coconut Diyas, Chocolate Cereal Diyas, Jalebi, Sitaphal Rabdi, Apple Shake & Badam Doodh ... Prepare & enjoy !!!

SANDESH DIYAS

Ingredients

1 litre milk
1/2 cup curds
2 slices well drained canned pineapple slices
3 tbsp. sugar

Method

Heat milk till it starts to boil. Beat curds, add, stir till curdled.
Add more curds if required.
Take off fire, pour into a colander, lined with a muslin cloth.
Hold cloth securely, was contents of soft cheese with running water.
Press out excess water gently. Transfer soft cheese into a pan.
Add sugar, heat very lightly, till sugar melts.
Take off fire, cool till warm. Run in a mixie till mixture is very smooth.
Take into a plate. Run drained pineapple pieces also, till well crushed.
Press out excess liquid, add to plate. Mix well, chill till stiff, shape into solid diya shapes.
Use a hollow mould if required. Paint to highlight with foodcolour if desired.
Chill very well, store in lidded container in refrigerator.

Courtesy : Saroj Kering

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MARBLED DIYAS

Ingredients

1/2 recipe Coconut diya mixture
1/2 recipe Fudgy diya mixture

Method

Make both mixtures simultaneously or following immediately.
While both are still quite warm, break large lumps of them, in a plate.
Mix with a light but firm hand, till a marble finished lump is got.
Quickly shape diyas over moulds or free hands, as desired.
Decorate or fill also as desired.
Cool till firm,store wrapped individually in airtight container.

Courtesy : Saroj Kering

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FUDGY DIYAS

Ingredients

1/2 cup walnuts crushed
1/2 cup cashews crushed
1-1/2 cups biscuits (marie or glucose), crushed
1/2 cup sugar
1/2 cup butter
2 tbsp. cocoa powder
1/2 tsp. vanilla essence

Method
Put sugar, cocoa, butter in a nonstick pan.
Cook while stirring, till well dissolved.
Take off heat, mix in all other ingredients.
Allow to cool till it can be handled.
Grease palms, shape into diyas, as for other recipes.
Cool well till firmed, fill if and as desired.
Store in airtight container.

Courtesy : Saroj Kering

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ALMOND DIYAS

Ingredients

200 gms. almonds, soaked, peeled
120 gms. sugar powdered
few drops yellow colour

Method

Grind almonds to a very fine paste.
Mix sugar and almond paste, in a heavy pan.
Put to heat, cook, while stirring continuously.
Take care not to let it stick to bottom and burn.
Cook till a soft lump forms, and begins to leave sides of pan.
Take off fire, allow to cool till mixture is handlable.
Take half mixture, add yellow colour, mix till well blended.
Shape into diyas either freehand, or with help of mould as in other recipes.
Fill cavity with yellow mixture, smoothen surface with back of spoon.
Cover outer surface with silver foil, or decorate as desired.
Allow to cool either in cool dry place or in fridge till well set.
Decorate or store in airtight container.

Courtesy : Saroj Kering

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SESAME DIYAS

Ingredients

1 cup flat white, black or mixed sesame seeds
1 cup sugar
1/2 tsp. cardamom powder

Method

Heat sugar in a very thick pan.
Stir gently, to make sure it melts evenly.
When fully melted, add in sesame and cardamom, mix.
Take off fire, mix well, by holding pan down, and folding with a spatula.
Grease hands generously with oil, take a blob at a time.
Mould over diya mould as for chocolate cereal diyas.
Repeat for all mixture, while it is still hot and mouldable.
Allow to cool and stiffen, before prying out.
Fill if desired with chocolate curls or transparent sweetened gelatine, in put wicks.

Courtesy : Saroj Kering

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COCONUT DIYAS

Ingredients

4 cups dry coconut powder or fine flakes
1 tin condensed milk
1 tsp. butter or ghee
1/2 tsp.cardamom powder

Method

Empty condensed milk into nonstick or heavy pan.
Add 3-1/2 cups coconut, mix well.
Cook mixture on low heat, stirring continuously.
Do not allow to scald at the bottom.
Cook till mixture leaves side of pan, and forms a soft lump.
Cool a little, till it can be shaped by hand.
Grease palms with butter.
Roll portions of mixture into pingpong sized balls.
Shape carefully into diyas, with a depression and mouth for the wick.
Coat with leftover dry coconut powder to help handling.
Place a thin long sliver of almond or pista at the mouth for wick.
Dot edge with jeera goli or cake balls.
Chill to firm into shape.

Courtesy : Saroj Kering

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CHOCOLATE CEREAL DIYAS

Ingredients

1 cup chocolate chips or buttons
2 tbsp. butter
2 cup rice, wheat or other cereal

Method

Line diyas moulds with foil paper well pressed. Keep aside.
Place a large pan or double boiler with water to boil.
Place a small pan or upper section over simmering water.
Add chocolate chips and butter, melt while stirring very gently.
When smooth and even in texture, add cereal.
Mix well, take off fire, cool a little.
Pour a small portion into a prepared diya, press into shape with back of a teaspoon.
Repeat for remaining mixture. Allow to cool and harden.
Refrigerate if necessary till hard.
Carefully pry out of mould, peel off foil, place on a plate.
Fill as desired. Repeat for all diyas.

Courtesy : Saroj Kering

=============================

JALEBI

Ingredients

200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle

Method

Sieve 100 gms. maida and besan together. Make a batter using warn water.
Keep aside for 24 hours. Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin, keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling. Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

Courtesy : Saroj Kering

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SITAPHAL RABDI

Ingredients

1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method

Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.

Courtesy : Saroj Kering

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APPLE SHAKE

Ingredients

1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method

Run apple, milk and sugar in mixie, till apple is crushed completely.
Chill the shake.
Pour into glass, from a height, so froth forms.
Serve cold.

Courtesy : Saroj Kering

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BADAM DOODH

Ingredients

2 cups milk
10 almonds
few strands of kesar
2 tsp sugar (more as per you taste)

Method

Blanch the almonds, peel and cut into thin slices, lengthwise.
Soak kesar in 1 tbsp warm milk for 10-15 minutes.
Bring milk to boil.
Add soaked kesar, sugar and almonds.
Let it simmer on slow flame for a min.
Stir well.
Pour into cup, from a height.
This way a lot of froth will form on the milk.
Serve piping hot.

Courtesy : Saroj Kering

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