Diwali Festival with Best Unique Sweets
Diwali is a festival of lights and fireworks. It is a symbol of the victory of good over evil. A lot of decoration and celebration is witnessed during this festival using the lighted lanterns, diyas, flames of fireworks, etc. The view gives a heartwarming and awesome sight to watch. Diwali is a festival of the entire country. It is celebrated in each and every corner of the country. This festival creates a sense of oneness among the people. It is not only celebrated in India but also in abroad with great joy and enthusiasm. Hindus worship Lord Ganesha and Goddess Laxmi for good wealth, prosperity, wisdom and happiness. Diwali falls on the Amavasya of the month Kartik every year by Hindu calendar and at the end of October or starting of November according to the English calendar. People do a lot of preparations more than a month prior Diwali, they start cleaning their houses and shops, do shopping, and make a list of preparing different snacks and sweets during Diwali, Since there is a ritual among most of the people of distributing sweets and snacks among friends and relatives during this festival and it adds icing on the cake if is made at home by our own hands at the same time it becomes very impressive if we make the traditional sweets and snacks of Diwali with beautiful twists. So, below are few amazing and mouth-watering traditional Diwali foodies with unique twists.
- GULAB JAMUN USING ROTIS(CHAPATIS):
5-6 leftover rotis
1 bowl sugar
2 tsp cardamom powder
4 tsp milk powder
1 tsp chopped dry fruits
1 tsp ghee
1 bowl milk
1 and a half cup water
Oil for frying
Heat a pan on a low flame and bake the left-over(ready) rotis on it till it becomes hard. Now break the hard rotis into uneven pieces and grind them thoroughly till it becomes powder. In a pan add sugar and water and heat it, add the cardamom powder. Off the flame when the syrup is ready. Now in a bowl take the ready powdered rotis, add milk powder and now make the dough by using milk. Knead it with soft hands till it becomes smooth. Now make a small ball of the dough using fingers and palm of your hand. Simultaneously add the chopped dry fruits in it. Now deep fry the ready balls till it becomes brown. Now at last add the fried gulab jamuns in the ready sugar syrup, keep it for some time. Gulab jamuns are ready.
One can also make gulab jamuns in the oval shape.
Gulab jamuns can also be made using bread.
Ghee can also be used for frying.
1 cup wheat flour
¼ cup suji
½ tsp cardamom powder
2-3 tbsp ghee
½ cup grated jaggery
Ghee for frying
Take grated jaggery in a bowl and add ¼ cup of water. Mix it well, till the jaggery dissolves completely. Mix wheat flour, suji, cardamom powder and ghee in the jaggery solution. Mix all the ingredients well and prepare a little stiff dough. Divide dough into 3 to 4 equal parts. Make a ball from each part and roll it into a circle on a flat surface using rolling pin about half an inch thickness. Cut each of the circle into squares or diamonds shape using cutter or knife. Now heat the ghee in a pan and fry the ready shakkarpara till it turns golden brown.
One can use sugar also in place of Jaggery, since jiggery is very good for health it is used in this recipe. You can also bake this shakarpara instead of trying to make it more healthy.
BURFI USING BREAD:
2 cups of fresh white breadcrumbs( or 4 slices of bread)
3 tbsp butter or ghee
1 cup milk
1 cup sugar
1 cup crushed dry fruits
½ tsp cardamom powder
Cut the bread into pieces and grind them well to make the breadcrumbs. Now dry roast the bread crumbs onto medium flame for 5-6 mins till they turn golden brown. Add milk and cardamom powder and keep stirring continuously, till it becomes the texture of the soft dough. Now add butter and keep stirring till the ghee separates from the mixture, add the dry fruits and of the flame. Then add the ready mixture in a greased tray. Let it settle down on the room temperature. Cut them into squares or in any shape as required. Delicious bread barfi is ready.
You can store the barfi outside for a week and in a refrigerator for a long time. Bread is easily available and this recipe is also easy to make. One can also add chocolate in it to make bread chocolate barfi.
MAVA CHOCOLATE KARANJI :
For the dough: 1 cup flour, 3 tbsp ghee, salt to taste and 1 cup water
For the filling:2 cups condensed milk or mava, 2 cup sugar,1/2 cup chocolate chips, a pinch of cardamom powder, oil to fry and sugar syrup to dip karanji’s.
For garnishing: 250 gm chocolate, 50 gm cardamom, 250 gm fresh cream.
To make a dough, add flour, ghee and salt in a bowl, add water to it and mix it well. Make a hard dough and leave it for 30 minutes. In another pan cook condensed milk(mava), till it turns golden brown, add sugar and cook it continuously, then add cardamom powder and off the flame, when the mixture cools down to add some choco-chips and mix it well. Now take a small partition of dough, make a circular shape of it by rolling it on a flat surface. Then use the karangi moulder and place the circular dough in it, then add the ready mixture, wet the edges with few drops of water and then close the karangi mould and press it with palms, remove the edges dough from the edges. Then remove the ready semicircle karangi from the mould and press the edges properly. Similarly, make the karanji’s from the remaining dough. Then fry the ready karanji’s in an oil till they turn golden brown.
After that, take a bowl of chocolate, add some fresh cream and boil it for 5mins in a double boiler and keep stirring or you can also boil it in the microwave for 2mins.
When the karanji’s are ready, dip them in sugar syrup, place them on a plate and on that pour some chocolate syrup. Mava karanji coated with chocolate syrup is ready.
You can also make karanji’s without dipping it in sugar syrup, for this, you have to add powdered sugar in the stuffing. Varieties of stuffing can be made for karanji’s depending on our taste and likes.
THREE LAYERED NANKHATAI:
2 cup Maida
1 cup ghee
1 cup powdered sugar
1/4 cup suji
2 tbsp cocoa powder
In a vessel add melted ghee and sugar, mix (fetna) it completely for few minutes with hand then add maida to it and continue the process of mixing until the dough becomes smooth. Keep the ready dough aside for half an hour. After half an hour makes two portions of the dough one as ¾part and other as ¼ part. Add cocoa powder in ¼ of the portion and keep a ¾ portion as it is. Then take one part of the cocoa powder dough and two part of normal dough. Make three separate balls of it. Now place the chocolate ball dough in between of normal ball dough and then slowly press them together in your palm and make it little flat. Similarly, make the other nankhatai’s. Place the ready nankhatai’s on a greased tray and keep them in a 200’c preheated oven for180’c for 10mins then check the cookies (nankhatai’s) and keep them for more 5mins.
Cookies will get baked till this time, if not you can once again keep the nankhatai’s in the oven for 5mins on 160’c. Cookies (nankhatai’s) are ready.
You can also dip the ready nankhatai’s in the chocolate syrup to make it more yummy and chocolaty.
You can also bake the cookies in cooker. Make this Diwali truly momentous. Wishing you all a very happy, joyous and prosperous Diwali.
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