Diwali Cuisine

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Diwali Cuisine

Gujia To make 20 Gujias

Ingredients:

Flour 250 grams

Khoya 500 grams

Raisins a few

Almonds 100 grams (finely chopped)

Cooking oil 3 tablespoon

Water 100 ml

Sugar 250 grams

Method:

Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add

some water and knead lightly the entire mixture. Make it soft dough and set it

aside with a damp cloth covering it. Fry the khoya in cooking oil till it

becomes light brown and then mix the sugar in it properly. Add the almonds and

raisins, and fry for a few more minutes. Remove from fire and let it cool. Make

small thick chapattis out of that kneaded dough. Fill half of the chapatti with

the khoya mixture and, rolling it, seal the sides of the chapatti keeping the

khoya inside it. Make the sealing look decorated by giving a look of hemming.

Deep-fry these gujias until it becomes light golden brown, keeping the flame at

low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or

store it in an airtight container for using it on that special day.

Kheer For serving 4 to 5 people

Ingredients:

 

Milk 1 liter

Rice 200 grams (soaked for ½ an hour before cooking)

Sugar to taste

Cashew nut a few (finely chopped)

Cardamom 4 to 5 pieces (peeled off seeds only)

Raisin a few (soaked few minutes before adding)

Method:

Put the milk on a pan and let it boil for a few minutes, keeping the flame at

low. Stir continuously when the milk becomes a little thick. Put sugar into the

milk and stir constantly until the sugar melts. When the entire content is

ready, put the rice in it and, stirring at intervals, let it boil for a while.

When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and

the raisins into it and serve it hot.

Mitha Khaja For serving 3 to 4 people

Ingredients:

Flour 1½ cup

Jaggery ½ cup

1 cup of water

Cardamom powder 1/4 tablespoon

Ghee 1 tablespoon

Method:

First, heat the water and jaggery until it dissolves in the water. Strain and

cool it and add cardamom powder and ghee in the flour and knead the flour with

jaggery water till the dough becomes stiff. Breaking it into 24-25 parts, knead

and roll it into 4'' rounds. And keep it aside so as to make it a bit dry and

fry it in hot ghee until its colour becomes golden. Then drain and cool it till

the khajas becomes crisper. Serve it or keep it in an airtight container.

Kharipudi For serving 4 to 5 people

Ingredients:

Wheat Flour 2 cup

Rice Flour 1/2 cup

1/2 tbsp of omam seeds

1/2 tsp. of turmeric powder

Ghee 2 tablespoon

Some dry flour for dusting

Method:

Mix plain flour and 1/4 cup rice flour together .Add asafetida,onam

seeds,turmeric , oil and mix it properly so as to make the dough more

softer.Apply ghee and roll it like a large chapati.Sprinkling some rice flour,

roll it into tight Swiss roll and cut into thick slices and keep it aside .Then

heat the oil in a pan and fry the pudis till it becomes golden colour.Now drain

and keep it aside and its ready to serve

Lapsee For serving 3 to 4 people

Ingredients:

1 cup of wheat gram (Dalia)

1 1/2 of cup sugar

1 cup of ghee

1 tbsp. of chopped almonds & pistachios with 1/2 cardamom powder

Method:

Warm ghee in a pan by adding wheat gram.Stir and cook till gram turns golden in

colour and arom exudes.Melt sugar in 1-cup water and keep aside.Boil and add

remaining water to roasted wheat gram stir gently now, and cook till the grain

of the gram is soft on pressing.Cook till ghee separates along the sides.Now

its ready to serve. More...

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