Diwali comes the joy of lights and happiness is incomplete without the special sweet dishes and snacks of this festival. Indians have a handful of many recipes in the festive season too which is famous all over India. The recipes I have shared below – Some recipes are well known and common but still the perfect way to cook is important. Also there are some very easy and quick recipes with very less ingredients which you must try this Diwali!
Take 250 gm chakli bhajani flour.
1tsp red chilli powder and some turmeric powder.
1tsp carom seeds, 1tsp sesame seeds.
Salt. Mix well.
NOW – heat 8 tsp oil. Pour this hot oil over the mixture. Cover it with a lid for 5-7 minutes. Do not mix it.
Uncover the lid – mix the dough well – add water as required and prepare a soft dough for the chakli.
Take the chakli maker. It has a small disc at the bottom which makes the perfect chaklis. Before stuffing the dough apply some water inside the chakli maker. Stuff it with the dough completely. Press but the chakli dough in a butter paper or plastic. Shape it by rotating the chakli maker in circles. Close both the ends so they fry well.
Fry them in hot oil till they brown. You can store it in air tight container. It can be crisp till 15 days.
Take ¾ cup plain flour.
Add 2 tbs semolina.
2-3 tbsp. of ghee.
Mix all these well.
Add water and start making the dough.
Make a soft dough. Cover it with a wet cloth. Keep it aside for 15-20 minutes.
Now make the FILLING for the karanji.
½ cup desiccated coconut.
2-3 tbsp. powdered sugar.
1 tbsp. raisins.
1 tbsp. cashewnut pieces.
½ tbsp. almond pieces.
½ tsp cardamom powder.
1tps poppy seeds.
Mix all well.
Make small balls of the dough and keep the rest dough covered with wet cloth. Start rolling the ball, not a very thin. Cut it with a ring so that all the karanjis are in the equal shape. Apply little water at the edge. Fill the fillings in it and fold in halfly. Then start pressing the edges. And then fold it inside and the tip that comes out …press it again and fold it. Continue doing this till you finish the entire karanjis.
Now fry them in medium hot oil. Make sure to fry it well and don’t be in hurry. The outer covering should not taste raw. Let it fry on a slow flame. Flip them as they turn brown. Once they are golden brown …take them out.
3) SHAKAR PARA
The crispiness and taste is always wonderful of this Diwali snack which can be enjoyed in all seasons.
Take 1 cup sugar.
1 cup water.
Put this to boil and keep stirring.
Once they dissolve (the sugar).
Add ½ cup clarified butter (ghee).
Slow the flame and let it boil on slow flame for 2-3 minutes.
Cool it down. Add pinch of salt.
Then add the flour I it. Don’t add a lot – pour little and keep mixing it, and keep adding.
Mix the dough well. Make it a soft dough.
Take a big ball, flatten it and start rolling it.
Don’t take flour if the dough sticks to the base. Use ghee.
Make it to the size of a small roti and then cut it in squares.
ADD them in hot oil – fry till you get nice golden brown colors.
It stays crisp till 7-8 days in air-tight containers.
4) COCONUT BARFI.
We will need – 1 liter milk.
2 grated fresh coconuts.
1 cup sugar.
Saffron soaked in water and powdered cardamom.
The ratio should be like 2 cups of coconut and 1 cup of sugar.
Add the milk in a bottom pan on flame.
Add 2 cups of grated coconut
1 cup of sugar. Keep stirring. Wait for it to boil and keep stirring in between.
The milk should not stick to the bottom, milk should be mixed with milk. The little liquid is okay. The mixture will be tight with little liquid.
Remove it from the flame and flatten it on a dish.
The soaked saffron should be crushed well and apply it to the barfi through a brush. Sprinkle cardamom powder on the barfi.
Place it in the refrigerator for 5-6 hours. The barfi will be soft and do not cut it.
5) LIQUID KESAR PEDHA.
Boil a liter of milk stirring it well.
Boil it completely and reduce it to the half.
Add saffron strands. Scrap out the cream forming at the edges of the milk boiling.
Add milk masala powder to it which is easily available in the market.
Add sugar to it.
Aside in a bowl take 2tsp water and add gilletine to it. Add this to the milk. Boil it for a minute and then let it cool down.
Take two glass and pour it half in it. And place it in the freezer for 20 mins to set.
In a bowl – take some curd, honey, raisins, cashews, almonds flakes, diary milk chocolate (break them into 2-3 pieces. Mix this well and add it to the top of the Kesar pedha glass.
Do try all this recipes and make your Diwali more special and lightening.
The author of the article is SANGITA MAITY. She is currently a FYBMS student of K.J. Somaiya College and loves writing and exploring new things in life.