Hello friends, Happy Diwali to all. My best wishes that this New Year will bring lots of happiness for you and your family. Today, I am going to share recipes (which I have learned from my mother) of some special dishes that people often make on occasion of Diwali. These recipes will to help you (especially girls) to make dishes at your home. You can make your favorite dish among the given 7 recipes and make your love ones happy in a unique way!! The dishes are as below:

1.)    MALPUVA

2.)    SON-PAPDI

3.)    BESAN KI BARFI

4.)    GHUGHARA (KARANJI)

5.)    POTATO-PEAS CURRY

6.)    SITAPHAL RABDI

7.)    BADAM (ALMOND) KATLI

MALPUA

Ingredients:

½ kg Maida

750gm sugar

½ liter milk

1 cup grated coconut

6 bananas

25gm dry fruits

5-6 ilaichi

1 liter refined oil.

MALPUVA
Procedure:

Boil the milk and stir it till it becomes thick. Then cool the milk and add maida, sugar, dry fruits, coconut and ilaichi powder. Stir it to make the paste.  Then mix it with banana paste and make round balls of the mixture. Fry the balls in hot oil pan until it becomes red. Typically the balls will sink and line the bottom of the pan and rise up in the shape of a disc. Garnish the Malpua with pista and serve it with cream.

SOAN PAPDI

Ingredients:

1 and ¼ cup gram flour

1 and ¼ cup maida

250 grm ghee

2 and ½ cup sugar

1 and ½ cup water

2 tbsp milk

½ tbsp. cardamom seeds crushed coarsely

4” square cuts from a thin polythene sheet

soan-papadi

Procedure:

Sift both 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 syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 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 ilaichi and gently press down with palm. Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

BESAN KI BARFI

Ingredients:

Besan 1 kg

Sugar 1 kg

Water 1/2 liter

Ghee 1 kg

For garnishing: Pistas, Almonds

besan barfi

Procedure:

Fry besan in ghee on low flame for about 30 mints till it becomes pink and ghee separates. Mix sugar and water into a syrup. Add this syrup to the besan and mix well. Pour this mixture into a greased tray. When it cools cut into cubes and garnish with pistas and almonds.

GHUGHARA (KARANJI)

Ingredients:

For Filling:

1 cup Sooji (Semolina)
1 cup grated Dry Coconut
1 cup Powdered Sugar
1 pinch Nutmeg Powder
4 Ilaichi
2 tbsp Maida
2 tbsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida
1 tbsp Ghee
Salt to taste
Warm milk to prepare dough

ghughara

Procedure:

Roast Sooji, grind-ed Dry coconut, poppy seeds and maida in ghee. Mix all the above ingredients.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
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). Deep fry it till it becomes brownish colour. Serve it hot or cold. Ghughara (Karanjis) can be stored for weeks.

CHICK PEAS AND POTATOES CURRY

Ingredients (Serve 4-6)

1 can chick peas
3 lbs potatoes
1 large onion
3 cloves of garlic
1 chili pepper
3 tbsp curry powder
1 cup of water
2 tbsp vegetable oil
3 leaves shadow benny (optional)
1/2 tbsp cumin powder

potato and peas

Procedure:

Peel potatoes and cut in quarters. Peel onions and chop finely. In a medium size pan add vegetable oil and heat well. Add chopped onions and chili pepper. Cook for about 2 minutes or until onions sweat. Add curry powder and stir constantly. Now, add about quarter of a cup water and stir occasionally until curry powder, onion, pepper and garlic becomes a paste. Cook for about 5 mints. Add potatoes, shadow benny leaves (if available) and chickpeas. Stir up and let cook for about another 10 mints. Add remaining water and cook until potatoes and chick peas is tender. When the sauce consistency is slightly thick add cumin powder, stir up and remove from heat. This chickpeas and potatoes curry tastes great with cooked white rice.

SITAPHAL RABDI

Ingredients (Serves 7-8)

1 cup: Sitaphal (Custard Apple) Pulp
2 liter: Whole milk
4  Green pista, unsalted
4  Almonds
1 tbsp Chopped fragrant red rose petals
1/4 tbsp Saffron strands
1/4 tbsp Cardamom powder
3/4 cup Sugar

rabdi
Procedure:

Crush almonds and pista coarsely or cut into thin slivers. Boil milk in a clean heavy pan. Simmer for ten minutes after it starts boiling. Stir occasionally while boiling. Add sugar. Stir till dissolves. Take the pan off fire. Add saffron, cardamom, almonds and pistas. Cool to room temperature. Add sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle a few chopped rose petals to garnish. Serve chilled.

 BADAM (ALMOND) KATLI

Ingredients (Makes 35 Katlis approx.)

250 grm: Almonds (soaked overnight)
200 grm: Sugar powdered
Few tbsp: Milk
Silver foil (optional)

badam katli

Procedure:

Drain and change water from almonds. Peel almonds. Keep aside. Wash once more to remove all the traces of brownish-ness. Grind to a fine paste using as little milk as possible. In a heavy large skillet mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula. Take care of splattering in initial stages. Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste. When a soft lump is form, which leaves sides of skillet easily, take off fire. Grease a clean work surface and a rolling pin with melted ghee. Put lump on it. Roll quickly while still warm to 1/5″ thickness. Apply silver foil and press lightly with foil paper. Mark out long diamond shapes with a sharp knife. When almost cool remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.

 Hope you Enjoy making and eating too these Diwali recipes.

Wish you Happy and Safe Diwali.

4 COMMENTS

  1. Ahh a perfect article for a perfect moment dharita….!! :P :) I have never tried the chick peas stuff and I am surely going to get this thing done :D :D
    Thank you so much for bringing up such a delicious work before us. :P :)
    Regards and Best Luck..!!
    Happy Diwali..!! :)

    • Hey Charmie,
      Happy Diwali and Happy New Year.
      Eagerly waiting to listen from you about your chick peas experience. I am sure you will love it .

      Keep Smiling :D

      Regards,
      Dharita

  2. Hello,

    I think i’m gonna go to a sweet shop now :D as the post made to eat those sweets now. I know diwali is already over but for now SOAN PAPDI would work.

    Cheers!

  3. Hey Singh,
    Thanks for taking out your time to read-up. And you can have your favourite sweets anytime. Time or occasion cannot bound us from enjoying sweets ;-) .

    Keep enjoying sweets.
    Keep Smiling

    Regards,
    Dharita

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