Sweets and savories for Diwali
Diwali is a time of celebration and apart from oil lamps and candles to decorate their homes, Puja and prayers, special sweets, salty snacks and are central to the festival.
Sweet 'Mithai', where the Indians are dear dimensions are given as a gift. "These candies are made with a combination of paneer(similar to cottage cheese), semolina, chickpea flour, thickened milk, wheat, coconut, grated carrots and spiced with cardamom, nutmeg and cinnamon with nuts and raisins are for the texture. Here is a favorite.
Kalakand
Ingredients:
500g paneer
1 can condensed milk
2 heaping tablespoons of powdered full cream milk
Spices to taste
1 silver leaf (optional)
Paneer Mos around with a fork and add the milk powder and condensed milk. Mixwell.
Mixture into a pan thickness. Cook over medium heat, stirring constantly, until mixture becomes thick.
Remove from heat and spread on a buttered sheet. Sprinkle cardamom powder or slivers of almonds or pistachios on top. Top with silver leaf in use. Let cool and cut into cubes.
Trademarks: 15-20 pieces
Preparation time: 20 minutes
Sweet and salty snacks consumed at home and pooris may include (deep fried bread puffs upalmost into a ball, made with cumin and green chillies or with sugar and cardamom), samosas (pastry triangles filled with spiced peas and potatoes), crescent-shaped pastries filled with coconut, walnuts, raisins and spices. Here is a taste of sweet and salty.
Mizzen laddu
Ingredients:
250g gram flour (besan)
300g caster sugar
400g ghee or butter
3tsp cardamom powder
2 tablespoons almonds, chopped
2 tablespoons pistachios, chopped
Method
Heat ghee orHeat the butter in a saucepan. Add the gram flour and stir well to mix. Cook over low heat until brown and the flour is cooked. Let cool.
Add sugar powder, cardamom powder, almonds and pistachios, flour and form small balls with your hands.
Murukku
Ingredients
90g rice flour
120g cup white flour g
1 tsp sesame seeds
½ teaspoon cumin
½ teaspoon chili powder
½ tsp Asafoetida
3 tablespoons oil
Sale
OilRoast
Method
Mix the flour and add the spices, seeds and salt. Rub in oil and water until a thick dough. Twist dough into round shape.
Heat the oil until a pinch of dough dropped in, rises to the brim with bubbles around him.
Fry until a golden brown, turning occasionally and drain on absorbent paper.
Cool and store in an airtight container.
Another favorite snack, a quick and easy to prepare for guests is Masala CashewNuts
Just deep fry large cashew nuts in ghee or oil, drain on absorbent paper and coated with a mixture of salt, red chilli powder and garam masala. Be careful not to fry too many at a time, or the ghee may initially bubble to look too hard, then cooled quickly so that the nuts very fat.
Related posts: