DIWALI SWEETS AND SNACKS

Diwali sweets and snacks collections

"Diwali" we jump out of joy on hearing this magical word. Kids feels happy becoz they get new clothes, more holidays, crackers and lots n lots of fun. We feel happy that we can made different sweets and savouries for the family and friends. We share our recipes and dishes with one another and have lots of fun making them. Some will make dishes along with their neighbours and relatives making fun, chatting and enjoying. Husbands  will blink like this and think of killing us due to expenses in this month..... hehehe wat to do.........

Ok lets see some DIWALI special sweets from my archive, easy to make and yummy to eat and share with friends, family and relatives...............

jamun-bonda

kollu-thokku

lobongo-latika

mawa-gujiya-with-carrot-halwa

Dried apricots and nuts biscotti

Coloured sheerpira

Murukku

Badam Halwa

KOLLU THOKKU(HORSEGRAM BALLS)

                   KOLLU THOKKU

This recipe is an authentic recipe made by my grandma.She'll prepare this for special occasions.We enjoyed a lot on those days and that was my sweet memories with my grandma.But she prepared this dish with kadalai(channa gram dal).I tried the recipe with kollu(horse gram dal).It needs only 3 ingredients and simple to make,we can enjoy a delicious snack.

I made this for shhh..... secret recipe challenge by priya.I paired with poornima porchelvan from http://www.poornimacookbook.com/.She has given me Rice and Kollu.I hated to prepare a regular rice dish so I decided to try my grandma's recipe with kollu.

Ingredients:

Kollu(Horse gram)-1 cup   

Raw Rice-1/2 cup   

jaggery-1 cup  

If you wish you can add cardamom powder a pinch

Method:

          Soak Rice for 1/2 an hr.Grind them with some water to a fine paste.And place a steamer on stove and grease a tray with oil or place a pure thin cloth on that tray or bowl.pour the batter into the bowl and steam them like idlies for 10-15 mins.

In a meanwhile dry roast kollu till it changes a slight color and grind them with jaggery in the mixer.My grandma will grind it in mortar and pestel.Then add in the idlies and grind well.They'll make like a paste now roll them into small balls and enjoyyy the treat...

The Idly

mixture f jaggery and horsegram

kollu(horsegram)

Ground paste....Ready to roll

Yummy balls ready to serve

MAWA GUJIYA WITH CARROT HALWA(SAMOSA STUFFED WITH CARROT HALWA)

       

   

                               Mawa gujiya with carrot Halwa

                                    This is my recipe for SNC challenge by  Santosh Bangar from santhosh's kitchen.She has give this recipe to challenge our south team.I'm so happy to present my recipe to her challenge.It is a delicious evening snack to enjoy with your family.

                    In original recipe the filing was made from Mawa and coconut but i've twisted the recipe by filling Delicious carrot halwa inside it.Yummy and delicious Gujiyas i've got............

Ingredients:

Carrots grated-1 cup   

sugar-1 cup 

 Ghee-1/4 cup 

 nuts-1 tbsp 

Milk-11/2 cups 

salt a pinch(to enhance the sugary flavour)   

Mawa/condensed milk-1/4 cup

Method:

                       In a pan add half of ghee and grated carrots saute well till the raw smell disappears.Now add in milk and cook till the carrots cooks well and reaches mashy consistency.Add in sugar and mawa saute well when blends and rolls like a ball add leftover ghee and nuts mix well and remove from fire.

Gujiya dough:

Maida- 1 cup  

 cornflour-1 tbsp  

 salt a pinch

 powdered  sugar-1 tsp

               Mix all together add water and knead to make a soft dough.

Gujiya:

        Take out a lemon sized  dough and roll them round.Fill in the carrot halwa in centre and fold into half.Now pierce them with fork on sides to seal them or you can use gujiya mould to make perfect gujiyas and fry in oil to golden brown.Now enjoy the hot gujiyas with juice............

Yummy carrot Halwa

LOBONGO LATIKA

                                  

Labongo latika

                             This is a sweet dish from bengal.Bengalis like sweets a lot and it plays a vital role in their diningtable and their social  ceremonies.Labongo means "clove".clove is used to seal the envelope like folding of the dough.

                           The stuffing is made of khoya,un sweetened condensed milk.It is generally available in the market or you can prepare at home.I have tried a new and easy version of making khoya,I made the khoya with milk powder.

                       I made this dish for the SNC - South Vs North Challenge by Divya Pramil.This group is having north team and south team.Every month they are challenging each other with their authentic dish.I belong to south team and this month Sanoli Ghosh from sanolisrecipies challenged south team with Labongo latika.

Ingredients:

For the dough:

Maida-1 cup 

sugar pr-1 tbsp  

salt-a pinch 

baking pr-a pinch 

 nutmeg pr-a pinch 

saffron-few strands soakes in 1 tbsp of warm water  

ghee-11/2 tbsp warm water as needed to knead a soft dough.  

cloves-10 nos 

Method:

 In a bowl add maida,sugar pr,salt,baking pr,saffron water and ghee mix well add warm water slowly to the mixture and knead well till it becomes a soft dough.Cover it with a wetcloth and set aside for 20 mins.

khoya filling:

Skimmed milk powder-1 cup 

 hotwater-1/2 cup

 sugar- 4 tbsp or according to your taste

                                Mix them well with a whisk and pour into a saucepan.Heat till the sauce thickens and doesnot stick to the spoon when it cooled down.If it reaches the consistency then cool it down.

Sugar syrup:

sugar-1 cup 

water-1/2 cup 

cloves 2-3 nos(I have omitted rose essence and used cloves to make it smells clove)

                      Mix all ingredients and make two strands thick syrup.keep it warm.

Method:

                                        Cut the dough into 10 equal parts.Take one ball and roll them flat then fill in the mixture in centre and close the sides and make an envelope.pierce each envelope with clove and fry them in hot oil and arrange them in a plate.Pour the sugar syrup over it and serve.

          

                          

DRIED APRICOT AND NUTS BISCOTTI

                                      DRIED APRICOT AND NUTS BISCOTTI

                       

                                Priya suresh from HomeBakersChallenge made this biscotti challenge for november month.This is my first challenge with home bakers i hope my entry will make a space in the chellenge.

                           It is my first try to make a biscotti.I tried it with a fear whether it'll comeout well or not.My cousin came to help me,i added the ingredients and she mixed it and we baked them.......oh...well well well......the result was sooo good.I never expected that my first try would be a big sucess.I took American style vanilla biscotti and done my variations from http://www.kingarthurflour.com/recipes/american-style-vanilla-biscotti-recipe .I think u all would like it .

Ingredients:

        maida- 2 cups

bread before getting biscotti shape

         butter-6 tbsps

       vanilla extract-1/2 tsp(i used vanilla pod it gave a good texture in the dough)

       baking powder-11/2 tsp

      pineapple essence-few drops(don't use more)

      salt-1/2 tsp

       sugar-2/3 cup

     pineapple pieces-1 tbsp(can use tinned,fresh or boiled with sugarsyrup)

   dried apricots-1 tbsp(soak in hot water for 10 mins and cut into pieces)

   chopped nuts(not finely chopped)-2 tbsp(i used walnuts,badam&cashew,can use dates also)

Method:

         preheat oven at 350 degrees

           1.  Beat butter and sugar till creamy.

           2. Add in baking pr,vanilla extract,pineapple essence,salt beat well.

        

           3.Add the flour mix well with hands or with paddle attachment then mix in dried apricots,pineapple pieces,chopped nuts mix well till the dough rolls to a ball.

         

          4.seperate the dough into 3 quarters place on part on the floured surface and roll rectangular slightly flatten thesurface and place on the baking sheet.

         

          5.Bake for about 25-35 mins.remove from oven and cool for 15 mins.

         6.Cut the bread into diagonals and arrange in the baking tray bake again for 15 mins flip and bake for abt 5 mins.

       Cool and store in an airtight container.

    

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COLORED SHEER PIRA(MILK BURFI)

                         

        Colored sheer pira(Milk burfi)

It is an afgan sweet and very easy to make.I have tried it for the first time and i feel so happy that i have got the good results.Just we need only 5 ingredients to make but need so much patience to complete this dish.Hope u all enjoy this recipe in this Diwali.My kids and family liked this sweet a lot.Can make in many colors and flavours related to ur creativity.

Ingredients:

Skimmed milk powder-2 cups

coarsely crushed nuts-2 tbsp

sugar-1 cup

water-1 cup

pineapple essence-few drops(can add any flavoured essence of ur choice)

Method:

                                1.   In a saucepan add water,color and sugar make it to boil in simmer for abt 15 mins check from every minute after 10 mins of boiling the syrup.pour a drop on the plate and check it is not runny when the syrup thickens and appears like a ball then it is ready to mix with rest of the ingredients.

                               2.    Set a rectangular aluminium  tray greased with ghee.

                              3.    Meanwhile add milk pr,nuts and essence in a bowl and pour the sugar syrup and whisk well immediately till it rolls like a ball.

                             4.    Put the mixture into the greased tray and spread them,tap them flat and cool for a while when still warm cut them into desired shapes and cool completely and remove the pieces from tray and store tight in a container.

link to  Nivedhanam for FOODELICIOUS

KURMURA MURUKKU

                                   

kurmura murukku

This is a rice dish made of raw rice flour and urad dal its is a fried dish.we indians make it for festivals and special occasions.we can preserve it for a month or soo but in an airtight container.my kids love it....................u can try it its very easy to make but very tasty snack can go with evening tea.

For murukku flour:

Raw rice-1cup

urad dal-1/4cup

soak rice &dal for 2hrs and drain water grind in a food processor a fine powder and seive.(you can preserve this in fridge for 6mths)

murukku:

Ingredients:

murukku flour -1cup

butter-1tbsp

salt to taste

ajwain(Omam)-1/2tsp

oil to fry

Method:

Mix murkku flour,salt add butter mix with crumble texture and add some water to make a soft dough.heat oil in a medium heat fill the mixture in a pipping bag and squeeze like roundels/straight strips and fry till it slightly change its color not till golden.strain excess oil and store in an air tight container.