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Tuesday, September 28, 2010

DIWALI SWEETS ( 6 OF 10 )

In this note ~ Kalakand (Milk Burfi), Khajur Barfi or rolls, Kaaju Barfi, Imarti, Patisa (Soan Papdi), Shrikhand, Kaju Katli, Ice Halwa, Mishti Dahi, Puran Poli ... Prepare & enjoy !!!

KALAKAND (MILK BURFI)

Ingredients

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method

Boil half the milk and add the citric solution as it comes to boil.
Switch off gas.
Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Courtesy : Saroj Kering

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KHAJUR BARFI OR ROLLS

Ingredients

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dry fruits (badam, cashew, pista)
1/2 cup desiccated dry coconut

Method

Break up khajur coarsely. Add milkmaid and dry fruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously. Do not allow to stick to bottom.
It takes a while to cook. Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge.
Cut into slices. Or set in a tray and cut into squares.

Courtesy : Saroj Kering

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KAJU BARFI

Ingredients

150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method

Dry grind the cashew.
Mix khoya (grated) and sugar.
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi.
Cooking, constantly stir till soft lump is formed and does not stick to sides.
Roll on a flat surface to desired thickness and apply silver foil.

Courtesy : Saroj Kering

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IMARTI

Ingredients

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardamom ground
500 gms. ghee to fry

Method

Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Put water little by little. Add colour and mix very well. If using a mixie, beat the dal well by hand till fluffy after grinding.

Keep aside for 3 hours. More is weather is cold. Make 1 tar sugar syrup as shown in introduction. Add cardamom powder to syrup. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee.

Lower flame and allow to crisp turning once. Remove from ghee, drain and dip in hot syrup. Soak for 3-4 minutes, drain and serve. Repeat for remaining batter. Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre. Place over a tumbler and pour in some batter. Hold like a pouch and press out imartis like icing. Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.

Courtesy : Saroj Kering

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PATISA (SOAN PAPDI)

Ingredients

1 1/4 cup gram flour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Method

Mix both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously. Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

Courtesy : Saroj Kering

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SHRIKHAND

Ingredients

1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean muslin cloth overnight. (6-7 hours). Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved, keep aside.
Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts. Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Variations: To make fruit flavoured shrikhand e.g.. mango, add pulp at the stage of adding cardamom and saffron.

Courtesy : Saroj Kering

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KAJU KATLI

Ingredients

500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Method

Drain and grind cashews to a fine paste.
Use as little water as possible.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply silver foil. Cool, cut into diamond shaped katlis.

Courtesy : Saroj Kering

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ICE HALWA

Ingredients

1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tbsp. each almond and pistas slivers (very thin)
8-10 cardamoms
2 pinches saffron flakes
1 tsp. rose water
2 thick large sheets of clean thick polythene for rolling.

Method

Deseed cardamoms and crush seeds coarsely, keep aside. Grease sheets on one side and keep aside.
Mix rava, ghee, milk and sugar in a large heavy pan. Place on high flame, and stir continuously, bring to boil.
Reduce flame and go on stirring till a very soft lump is formed. Add rose water and top with 2 tbsp. ghee.
Take off flame and knead (temper) well with a spatula. Place lump between the greased sides of the sheets.
Roll evenly as fast as possible. Remove top sheet. Sprinkle all the toppings evenly. (i.e. slivers, saffron broken and cardamom seeds)
Replace sheet and reroll quickly till very very thin. Cut in 4" squares, store in airtight container when cool. (Place pieces of butter paper between layers for avoiding sticking.

Courtesy : Saroj Kering

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MISHTI DAHI

Ingredients

1 litre full cream milk
1 1/2 cups sugar
2-3 tbsp. water
3/4 tbsp. fresh curds

Method

Put the milk to boil with 1 cup sugar.
Bring to boil and further boil for 7-8 minutes.
Meanwhile put remaining sugar in a heavy saucepan.
Heat on high stirring continuously, till brown like caramel.
Add water and stir well till boil is resumed.
Add to the boiling milk and stir well.
Boil for a further 5-7 minutes.
Cool till warm. Add curds and stir.
Either pour into individual cups or a single vessel.
Cover with lids or lid.
Keep in a warm, dark, dry place (e.g. a kitchen cupboard) till set.

Courtesy : Saroj Kering

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PURANPOLI

Ingredients

300gms. channa (yellow gram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method

Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed.
Take care to stir continuously, so as not to charr. Keep aside.

Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown.
Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top.

OR

Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories. Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Courtesy : Saroj Kering

1 comment:

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