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Home > Home Family > Easy Festival Recipes

Easy Festival Recipes

9 November, 2018

Diwali
, Recipes

It is the Diwali week, and by now, most houses would have cleaned, and much of the shopping would have been done as well.  The diyas are waiting to be lighted and what remains is for the sweets to be purchased or made. While one may easily buy ready-made sweets, the happiness of making it at home for our loved ones is quite something that cannot be expressed. It is entirely possible that our health conditions may put restrictions on eating sweets. However, Diwali is not complete without sweets, so we can always cook for the family and enjoy with them. Here are a few easy recipes in case, you haven’t yet gotten round to the preparation of your Diwali sweets and namkeens.

Kalakand

Kalakand, Mishri Mawa, Milk Cake, etc. are just a few of the names by which this lovely sweet is called in different parts of the country. It is one of the most cherished sweets that are very much in demand during the Diwali time. And because of its texture, it is a good one to eat, for even small kids as well as old people. Here is a quick recipe that can get you Kalakhand in a jiffy.

Ingredients:

  • One tin (400g) condensed milk like Mithai Mate or Milk Maid
  • 2 cups of grated Paneer (approximately 300 grams)
  • Chopped nuts like Pista, Cashew, Badam to sprinkle on top
  • Two teaspoons of Cardamom powder

Preparation

Keep a Thali greased with ghee ready to pour out the Kalakand when it is ready. Mix the condensed milk and grated paneer well in a pan on low flame and keep stirring it for about 15 minutes or so. You will find that the mixture is thickening after it boils and cooks. Add the Cardamom powder, mix well and switch off from the flame. Pour this thickened mass into the greased Thali and set it well, if required with a spatula. Sprinkle the chopped nuts on top and gently press them into the mixture, to hold them. When it cools, you can refrigerate it for a few hours to set it and then cut it out into nicely shaped pieces.

Atta Laddoo

Atta laddoo is a slightly healthier version of laddoo as it is made from Atta. This is also one of the easiest laddoos to make.

Ingredients:

  • 1 cup Atta (250 ml in measuring cup)
  • 1/3 cup powdered Sugar
  • 1/3 cup Ghee
  • 1/3 cup Raisins (roasted with Ghee)

Preparation

In a wide kadai, add the Ghee, melt it and then add the Atta and mix well and keep roasting it well, until you start getting the smell of the roasted flour. You will also find a slight color change; however, it has to be continuously stirred while roasting, so that it does not become brown. You may also check the taste once to see if the Atta is cooked well. Remove from flame and add the powdered Sugar and the roasted Raisins. Mix this well and leave it for a while just so that heat is tolerable to the extent that you can pick and prepare the laddoos with your hand. Neatly prepare all the laddoos and store it in an airtight container.

5 Cup Burfi

This is another easy sweet that can be prepared any time. It is called 5 cups Burfi as the ingredients round up to 5 cups, one cup each.

Ingredients:

  • 1 cup Sooji (previously roasted)
  • 1 cup freshly grated Coconut
  • 1 cup Ghee
  • 1 cup Milk
  • 1 cup Sugar (Slightly more in case you like it more sugary)
  • Chopped nuts (optional)

Preparation

First, you need to grease a Thali with Ghee and keep it ready. Then in a rather large kadai, mix all the ingredients and keep stirring it on medium flame constantly. You will not be able to leave it for about 30 to 45 minutes, so, please switch off the gas stove, if at all you have to move away for something. When you find that it starts solidifying into a mass, please lower the flame and stir a bit more to ensure that the ingredients are well cooked. Then, while it is in still in a pouring condition, pour it out into the greased Thali. The mixture solidifies as it cools down completely. Hence, after it cools down just a bit and is still warm, you can use a butter knife to make the cuts in the Thali, so that it is easier to take out the Burfi pieces when it is fully solidified. This can be stored in an airtight container for a week or so. If refrigerated, it can stay for a while more.

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