Diwali is a major Indian festival that is very significant in Hinduism and Jainism. Celebrated by approximately 1 billion Hindus and Jains and known as the ""Festival of Lights,"" and lamps (called diyas or kandils) are lit as a sign of celebration and hope for humankind.
The Diwali festival is a great time to discover the culture and history of India. It is also the best time to indulge to various Indian delicacies. This event brings joy and excitement to many as it showcases India's rich culture. Everyone would of course want to prepare his or her best dishes for this special event. Below, you will find some delightful recipes you can prepare for the Diwali festival. So bring out your pots and pans and make the mouth-watering Indian dishes!.
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Whole big Cashew Nuts – 500 gms
Ghee – 3 tbsp
Citric Acid Powdered – 2 pinches
Red Chili Powder – ½ tsp
Garam Masala – 3-4 pinches
Salt - to taste
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashew nuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashew nuts.
Cool completely to room temperature before
storing in airtight container.
Gram flour – 1 ¼ cup
Maida – 1 ¼ cup
Ghee – 250 gms
Sugar – 2 ½ cup
Water - 1 ½ cup
Milk – 2 tbsp
Cardamom seeds crushed coarsely – ½ tsp
4" squares cut from a thin polythene sheet
Sift both the 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 sugar syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 ½ 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 elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in am airtight container.
Gram Flour - 1 kg
Sugar - 1 kg
Water – ½ litre
Ghee - 1 kg
Pistachios & Almonds, sliced – to garnish
Fry gram flour in ghee on low flame for about 30 minutes till it becomes pink and ghee separates.
Mix sugar and water to make sugar syrup.
Add this syrup to the flour and mix well.
Pour this mixture into a greased tray.
When it cools cut into cubes and garnish with the nuts.
Wheat Flour – 1 ½ cup
Yogurt or curd – 4 tbsp
Whole Peppercorns – 10 -15
Milk -1 cup
Water - 1 cup
Make a batter of all of these dry ingredients and the curd, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter.
And whip till smooth.
Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil in a frying pan on medium flame.
Drop large ladlefuls into the oil to form circles of 6-8 inches.
Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc.
Fry till golden. Drain and pat off the oil.
Serve with cream or garnished with pista.
Dry Coconut, grated – 1 cup
Powdered Sugar – 1 cup
Nutmeg Powder – a pinch
Dry Ginger Powder – a pinch
Refined Flour – 2 tsp
Poppy Seeds – 2 tsp
Mixed Dry fruit pieces – 2 tbsp
Refined Flour – 1 cup
Ghee – 1 tsp
Salt - to taste
Warm milk - to prepare dough
Roast dry coconut.
Roast the flour in ghee.
Roast poppy seeds.
Mix all the above ingredients & grind them.
Mix all the dough ingredients & prepare dough (a little hard).
Make small oval shaped puris from dough.
Fill the prepared stuffing inside.
Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).
Deep fry it till it becomes brownish colour on low flame.
Serve it hot or cold.
Karanjis can be stored for weeks.
Semolina – 1 cup
Sugar – 1 cup
Milk – 1 cup
Currants – 1 tbsp
Cashew nuts – 1 tbsp
Ghee – 3 tsp
Break the cashew nuts into 4 pieces.
Wash and dry the currants.
Heat up a little ghee and lightly fry them. Keep aside.
Heat up ghee in a deep pan and fry the semolina on low flame till it turns light brown in colour.
Then mix in sugar and milk and stir fry till the mixture becomes sticky.
Mix in the fried cashew nuts and raisins to the mixture.
Take the pan off the flame and form the dough into small balls.
Serve when cool and dry.
All Purpose Flour (maida) – 2 cups
Oil – 1 cup
Moong Daal (soak 6-8 hrs in Plenty of water with baking soda) – 2 ½ cup
Red Chili Powder – 1 tbsp
Garam Masala – 1 tbsp
Coriander Powder – 1 tbsp
Dried Mango Powder -1 tbsp
Asafoetida - 3-4 pinces
Cumin Seeds – 1 tbsp
Oil - for frying
Salt -1 tbsp
Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt, garam masala, coriander powder, chili powder and dry mango powder.
Stir it until the mixture dries very well.
Preparation for cover
Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp of filling in the cone and seal third side.
Make five to six such cones.
Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green chutneys.
Khoya ( Dried whole milk) – 2 cups
Coarsely powdered roasted Sesame Seeds (til) - 1 ½ cups
Powdered Sugar - to taste
Saffron Threads – to garnish
Chopped Almonds and Pistachios - for decoration
Roast the khoya on low flame till it is very light golden yellow color.
Let is cool for few minutes.
Then add coarsely powdered roasted sesame seeds and mix it.
Add powdered sugar when the above mixture is lukewarm.
Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
Arrange in a plate and decorate with saffron, chopped almonds and pistachios.
Method for Making Khoya in Microwave:
Take three cups of full cream milk powder in microwave oven proof casserole.
Add sufficient water to make a thick paste.
Add 2 tablespoon of ghee.
Cover with plastic cling film and microwave for
3 minutes with in between stirring. (Time depends on power of
Milk powder - 200 gms
All-purpose flour (maida) - 60 gms
Ghee or butter - 500 gms
Sugar - 200 gms
Mix milk powder, all-purpose flour together with 50 gms of ghee and keep aside.
Add sugar, 1/2 litre of water in a pan and boil until the syrup gets string consistency.
To the syrup, add milk powder mixture and mix well with no lumps.
Now add remaining ghee and stir until the mixture thickens.
Grease a plate with ghee and pour the above mixture into the plate.
Allow to cool, cut into pieces and serve.
Dried Figs - 12
Chopped dry fruits (almonds, pista, cashewnuts, walnuts) - 1/3 cup
A few saffron strands
Cardamom (elaichi) powder - 1/4 tsp
2 Edible silver leaves for garnishing
Ghee or butter - 1 tsp
Blanch the figs in boiling water for about 2 minutes. Drain and puree them in a food processor.
Combine the fig puree, dry fruits, ghee, cardamom powder and saffron to make a soft dough.
Roll out into a rectangle of 100 mm. x 75 mm. (4" x 3").
Garnish with silver leaves and cut into 25 mm. x 25 mm. (1" x 1")
Sweetened condensed milk - 400 gms
Dates, de-seeded & chopped - 500 gms
Ghee - 2 tbsp
Water - 1/2 cup
Maida - 2 tbsp
2 silver leaves
In a pan heat the ghee, add the maida and fry for a minute.
Add the water mixing well and allow it to boil.
Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
Remove from fire and cool and cut into squares.
Serve garnished with silver foils.
Condensed milk - 1/2 tin
Fresh paneer, crumbled - 250 gms
Milk cream powder - 2 tbsp
Milk - 2 tbsp
Coconut powder - 200 gms
Combine all the ingredients in the mixer grinder, except the coconut powder.
Heat the ghee. Add the mixture and fry for 10 mins.
Add the coconut powder and cook for 15 mins or till the mixture is dry.
Then cool. Shape the mixture into desired shapes.
Store at room temperature.