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Flour 250 grams Khoya 500 grams
Raisins a few Almonds 100 grams (finely chopped)
Water 100 ml Cooking oil 3 tablespoon
Sugar 250 gramsMethod :
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.
Mitha KhajaIngredients :
Flour 1½ cup Jaggery ½ cup
1 cup of water Cardamom powder 1/4 tablespoon
Ghee 1 tablespoonMethod :
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.
Raisin a few (soaked few minutes before adding) Rice 200 grams (soaked for ½ an hour before cooking)
Sugar to taste Cashew nut a few (finely chopped)
Milk 1 liter Cardamom 4 to 5 pieces (peeled off seeds only)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.
4-1/4 cups plain flour 3/4 cup rice flour
3/4 cup ghee 2-3 pinches salt
ghee for deep frying 1-1/2 cups sugar groundMethod :
Sieve together plain flour and slat. Add in measured ghee, mix with fingers till crumbly. Add cold water, knead into a pliable dough. Cover with moist cloth, dividing into 20 parts. Make a cream by beating together rice flour and 3 tbsp. ghee. Roll each part into a wafer thin round. Brush with creamedflour, place another place another round on top. Repeat procedure for 5-6 layers. Roll tightly into a round cylinder. Cut 1" thick slices, roll lightly to a thick round. Repeat for all dough. Heat ghee in heavy pan, fry rounds till golden on slow-medium heat. The layers of chirote should show when they open a bit on frying. Only then will they be and look crisp. Allow to cool a little, sprinkle powdered sugar over it, cool completely. Store in airtight container after cooling completely. Serve this favourite diwali sweet, as desired. Note: one may coat chirote with a foamy sugar syrup of 2-1/2 thread consistency. This would however, make it taste more sweet than the powdered sugar variety.
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 dustingMethod :
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.