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Monday, September 27, 2010

DIWALI SWEETS ( 2 OF 10 )

In this note ~ Sevai Kheer, Anarsa, Badam Katlee, Lapsee, Karanjia, Mithai Khaja, Festive Peda, Almond Sheera, Agra Petha, Parwal Sweets ... Prepare & enjoy !!!

SEVAI KHEER

Ingredients

1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered

Method

Heat ghee in a heavy deep pan.
Add broken vermicelli, stir till lightly roasted.
Add hot milk, stir gently to bring to a boil.
Reduce heat allow to simmer for 5 minutes.
Add sugar, stir till dissolved.
Add cardamom, saffron, cardamom, almonds and pistachios.
Mix and take off fire.
Serve hot and wholesome.

Courtesy : Saroj Kering

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ANARSA

Ingredients

4 cups rice
3 1/2 cups sugar powder
3 1/2 cups ghee
1 tbsp. poppy seeds
1/3 cup milk (approx.)


Method

Wash and soak rice in plenty of water.
Change water everyday, repeating process for 3 days.
Now, drain all water, and spread on a clean cloth for 3-4 hours.
Grind to powder and sieve. Mix in sugar, press and keep aside for 2 hours.
Sprinkle milk little by little, kneading mixture into a soft pliable dough.
On a clean plastic sheet, sprinkle a few poppy seeds.
Take a ping pong sized ball of dough, press onto sprinkled seeds.
Rotate and thin out dough with the hand, forming a 4" sized round.
Heat 3-4 tbsp. ghee in a frying pan. Let in one round, seeds side up.
Shallow fry on low flame, till golden brown. Drain and keep aside.
Repeat for remaining dough, add more ghee as required.
Cool very well for 5-6 hours before storing in airtight containers.

Courtesy : Saroj Kering

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BADAM (ALMOND) KATLEE

Ingredients

250 gms. almonds (soaked overnight)
200 gms. sugar powdered
few tbsp. milk
silver foil (optional)


Method

Drain and change water from almonds. Peel almonds, keep aside.
Wash once more, to remove any traces of brownishness. Grind to a fine paste, using as little milk as possible.
In a heavy large skillet, mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula.
Take care of splattering in initial stages. Also, do not stop stirring, or the mixture burnt and stuck to bottom of skillet will spoil the taste.
When a soft lump is form, which leaves sides of skillet easily, take off fire.
Grease a clean work surface and a rolling pin with melted ghee.
Put lump on it, roll quickly while still warm, to 1/5" thickness.
Apply silver foil, and press lightly with foil paper. Mark out long diamond shapes with a sharp knife.
When almost cool, remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.

Courtesy : Saroj Kering

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LAPSEE


Ingredients

1 cup wheat germ (dalia)
1 1/2 cup sugar or 2 cups jaggery
1 cup ghee
1 tbsp. chopped almonds & pistachios mixed
3 cups water
1/2 tsp. cardamom powdered



Method

Warm ghee in a heavy pan, add wheat germ.
Stir and cook till germ is golden in colour and aroma exudes.
Meanwhile melt sugar or jaggery in 1 cup water.
Keep aside hot.
Boil and add remaining water to roasted wheat germ.
Stir gently now, and cook till the grain of the germ is soft on pressing.
Now add sugar or jaggery, add cardamom and chopped dry fruit.
Stir and simmer covered, stirring occasionally.
Cook till ghee separates along the sides. Serve hot.
Note : Freeze and thaw as required. Before serving, take in pan, sprinkle some hot water, Heat while stirring, till ghee again separates.

Courtesy : Saroj Kering

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

KARANJIA

Ingredients

For Filling:

1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamom powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins

Method

For Cover:

1 cup plain flour (maida)
1 tbsp. ghee
water to knead

Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Mix flour and ghee well. Add enough water to make soft pliable dough. Keep aside.

For Filling :

Roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness. Make small (4 ") rounds, not too thin not too thick.
Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together. Make all in the same way.
Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both sides. Drain and cool completely before storing. Note: You may use a karanjia mould for filling them if available.

Courtesy : Saroj Kering

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

MITHAI KHAJA

Ingredients

1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry


Method

Heat the water and jaggery till all of it dissolves in the water.
Strain and cool a bit. Mix the cardamom powder and ghee in the flour.
Knead the flour with the jaggery water. The dough should be stiff but pliable.
Break into approx. 20 parts. Knead each with palm and roll into 4" rounds.
Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth for an hour or so to dry a bit.
Deep fry in hot ghee on low flame till light golden in colour.
Drain and cool for a while. The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely.

Courtesy : Saroj Kering

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

FESTIVE PEDAS


Ingredients

1/2 kg. soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder
1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios


Method

Grate khoya with a steel (not iron) grater. Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes.
The on slow till done. Make sure to stir continuously, while on heat.
When mixture thick and gooey, add cardamom. Mix well, and take off fire.
Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms into patty rounds.
Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom.
Take some mixture and press into mould. When set well, invert and carefully, unmould.

Note: Above is the basic recipe.

Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added. To above recipe add any of following for varied flavours: cashew powder 1/2 cup, cocoa 2 tbsp.(then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc. Add when the mixture is half cooked.

Courtesy : Saroj Kering


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


ALMOND SHEERA


Ingredients

1 cup coarse wheat flour
1-1/2 cups blanched almonds (refer note)
1 cup sugar
3 cups water
1 tsp. cardamom powder
1/4 tsp. saffron strands crushed
1 tbsp. warm milk
1-1/4 cup ghee
8-10 blanched almonds chopped into slivers or halved



Method

Rub and dissolve saffron in milk, keep aside. Dry and powder blanched almonds, saving 10 for garnishing.
Melt ghee in a large heavy pan. Add flour, stir fry for 2-3 minutes.
Add almond powder, stir fry till golden and aroma exudes. Take care to stir continuously.
Add water, stir and cook. Add sugar, and cook further, stirring gently.
When ghee starts to exude, add cardamom and saffron. Stir, and take into serving dish.
Garnish with chopped almonds. One may put it in hotcase to keep hot, reheat in microwave, or in a pan.

Note: To blanche almonds soak in water for 5-6 hours, peel skin, dab and air on clean towel, till dry. Powder or use as required.

Courtesy : Saroj Kering

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

AGRA PETHA

Ingredients

1 kg. firm white pumpkin
800 gms. sugar
2 tsp. calcium hydroxide (kitchen lime)
1/2 tsp. alum powder
1 tsp. rose water
3-4 drops kewra essence
2 cups water

Method

Dissolve alum in 1/2 cup water, keep aside. Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
Peel pumpkin, discard seeds, mushy centre. Cut into 1"x2"x1" rectangular blocks or as desired.
Prick all over with a metal skewer or fork. Put pieces in lime water. Soak for 30-35 minutes.
Drain, wash under clean running water for 2-3 minutes. Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
Drain, boil pieces in a large heavy pan, till a little soft and exuding water. Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
Put drained pumpkin pieces in syrup, boil till syrup becomes thick again. Keep covered with a mesh, overnight.
Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes. Drain out excess syrup, sprinkle essence and rose water. Cool completely, refrigerate.

Courtesy : Saroj Kering

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

PARWAL SWEETS

Ingredients

500 gms. parwal
250 gms. sugar
450 gms. khoya
50 gms wholemilk powder
10 almonds
10 green pistachios
1/4 tsp. cardamom powder
few saffron strands

Method

Crush together almonds, pistas, in mixie. Peel parwals carefully.
Make lengthwise slit from top to bottom. Put in boiling water, and simmer for 2-3 minutes.
Drain, remove, carefully squeeze out all water. Keep aside.
Roast khoya stirring continuously, till light pink and crumbly.
Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
Stuff into each parwal. Tie each with some clean thread, if required.
Make sugar syrup with 1 cup water. When syrup is just 1 thread consistency, drop in parwals,
Simmer for 2 minutes, remove carefully,and place on a mesh.
Cool, remove strings, cover with silver foil if desired. Serve chilled.

Courtesy : Saroj Kering

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