Once the word “Diwali” is heard, an excitement flows in to all our mind. The first thing of this festival celebration begins with sweets, traditional viand that tempt you to eat all while. Next, main thing strikes your mind is loudening of crackers. Yes, this wonderful festival celebration almost there to begin that excite kids with beautiful trendy costumes, sweets, lightning crackers, etc. For super mom’s at home who got ready to prepare delicious Diwali special dishes, here are some different style of recipes that decorate your occasion more colorful and tasteful.
The most celebrating festival Diwali almost celebrated all over India. To celebrate this festival, instant Diwali special recipes and sweets that can prepare easily at home are:
1. Sweet Folded Poori
3. Maddur Vada
4. Gulkand Jamun
5. Munthiri Kothu
6. Sago Laddu
7. Apple Coconut Burfi
8. Garlic Murukku
9. Spicy Thattai
Here the top mentioned ten recipes preparation process is briefly described. Make use this cooking process to magnificent this Diwali celebration with traditional and delicious snacks.
Sweet Folded Poori
➤ Prepare soft dough by mixing wheat flour, ghee, and a pinch of salt to taste by adding lukewarm water.
➤ Now, make ready the filling in a bowl by mixing grated dry coconut, sugar, crushed nuts and keep it aside. Make sure that coconut is well dried so that you can preserve the sweet well for several days.
➤ Prepare poori sheets with the use of chapatti press, fill it with the sweet stuff and fold by fixing the border tight with some designs at the border.
➤ Deep fry the folded poori in hot oil till it gets golden brown.
➤ Kid’s lovable yummy folded poori is ready to eat.
➤ First, roast the coconut in ghee till it turns light golden brown. Keep it aside and let it dry to room temperature.
➤ In a hot pan, prepare jaggery water and filter in a strainer. Now the jaggery syrup is ready for further use.
➤ Then mash the ripe banana and grind into a smooth puree.
➤ Now fry the rice flour and wheat flour for 1 minute. Ensure that the color of the flour should not change.
➤ In a large bowl, add all the prepared ingredients like fried flours, jaggery water, banana puree, fried coconut. Mix it well like an idly batter consistency.
➤ Leave the batter undisturbed for 30mins. After 30mins, add a pinch of salt, roasted sesame seeds, cardamom powder.
➤ Then heat the pie pan and pour ghee in each hole. Now fill half hole with batter. Cook in a low flame on both sides. Once it gets golden brown on both sides, the dish is ready to serve.
➤ Mix rice flour and ¼ of rava in a bowl. Add finely chopped onion, chopped green chilies, curry leaves, chopped coriander leaves, salt to taste.
➤ Mix it well by adding hot oil, or you can use ghee for preparing soft dough like chapatti dough. You can add water in parts to get the required consistency. Make sure, it should not stick to your hands.
➤ Once the dough is ready, make it as a ball and prepare a round patty by pressing it having a less thickness.
➤ Then deep fry the rounded patty in a well-boiled oil. Cook well on turning both the sides.
➤ After the onion turns into golden brown, the Maddur vada is ready to serve. If needed crispier vada, fry till more to get it. Serve hot with coconut chutney.
➤ In a hot pan, pour water and sugar. Allow it to boil till it becomes slightly sticky. To acquire one string consistency, let it boil and add one drop lemon juice, saffron, and cardamom powder. Mix well and keep it aside.
➤ Cut the bread sides and use only the center bread parts for the dish. Powder the bread and add milk into it.
➤ Mix well the bread powder with milk as a soft jamun dough. Roll out the dough into small balls. Now the jamun balls are ready.
➤ Add a spoon of gulkand stuffings in each ball and make it as a lemon sized stuffed balls.
➤ In a hot oil or ghee, deep fry the gulkand stuffed balls till it reaches the golden brown.
➤ Once it turns in to a golden brown, add the fried balls directly into the warm sugar syrup.
➤ Leave it to soak in the syrup for 30mins. Now, the mouth-watering Gulkund Jamun is ready to taste.
➤ Soak jaggery in warm water and let it boil. Prepare jaggery water with slightly thick (no string consistency) and keep it apart.
➤ In a hot pan, dry roast the green gram and once it cools down, grind the dal into a coarse (rava texture) powder.
➤ Next, dry roast the coconut and grind it after it gets golden brown. Then mix all the ground mixtures like dal powder, coconut and add cardamom powder. Mix all powders well.
➤ Now heat the prepared jaggery syrup again. Once, it gets heated, add this prepared powder mix little by little and turn off the stove. Stir well to mix up with the syrup.
➤ Once jaggery syrup mixed well, make into small balls when the mixture is still warm so that your balls won’t break. Set aside the rounded balls for 30mins.
➤ At that time, make the coating batter by mixing up the rice flour with turmeric powder, salt, and water. Make it into a slightly thin idly batter consistency for coating the balls.
➤ Take a ball dip into this batter and roll it to coat on all sides. Heat oil in a pan, drop the dipped coated balls and fry. To get a bunch, drop it by combining 2 to 3 balls at a time.
➤ After fried well, serve the sweet bunches. You can also preserve it for a few days.
➤ Soak the required Sago in water for overnight at least 6 to 8 hours.
➤ Heat a pan, pour ghee and fry the cashews until it gets golden brown. Transfer the cashews to plate and keep it aside.
➤ In the same pan, add ghee and saute the soaked sago for few minutes. Then add sugar to it and stir continuously without getting lumps.
➤ Add cardamom powder, saffron, turmeric powder and stir to mix up well with the sago.
➤ Pour the ghee and stir well until it leaves the ghee side of the pan.
➤ Now add the roasted cashews and stir. Remove from the stove.
➤ With mild warm, make the sago mixture into round shaped laddu as your desired size.
➤ Finally, decorate the laddu with one cashew on top of each laddu. This laddu will stay great up to 4 days in room temperature.
Apple Coconut Burfi
➤ In a frying pan, add peeled apple, freezed grated coconut, sugar, saffron and stir occasionally on medium heat.
➤ Once the mixture comes together, and the apple gets tendered with the mixture for 10mins, add cardamom powder and nuts.
➤ Stir continuously until the mix becomes a soft dough. After five more minutes, turn off the stove.
➤ Pour the mixture into the 3 to 4-inch thick square or round shaped ghee spread plate. Spread few nuts over the mixture. Press the placed mixture with a spatula to make it firm to the plate.
➤ Cut the Burfi in one-inch square shape while it is slightly warm. Let it cool for nearly 2 hours to dry and retains its shape.
➤ Now you can remove the sliced squared shaped yummy Burfi form the plate and serve.
➤ At first, grind garlic in a mixer, add water and blend well as a puree.
➤ Next, in a bowl add rice flour, asafoetida, cumin seeds, sesame seeds, butter and mix it well.
➤ Make it like a soft dough by pouring water and hot oil to the mixture.
➤ Then heat oil in a deep fry pan. At that time, place the dough in the desired press shape and make murukku in your favorite size.
➤ Finally, drop the murukku into the hot oil and fry on both sides till it gets exact golden.
➤ Drain the oil in paper tissue or cotton cloth and serve. You can preserve it in air tightened container for longer use.
➤ Soak the chana dal in water. At that time, heat a pan and fry the rice flour and roast it little.
➤ Then in the same pan, fry two tablespoons of urad dal flour (for single cup rice flour) and transfer to the roasted rice flour bowl.
➤ Along with two roasted flours, add roasted gram powder, salt, chili powder, asafoetida, grated garlic, curry leaves and at last soaked chana dal into it.
➤ Mix it well by adding water and hot oil to it like a soft dough.
➤ Now make that dough into smoothly rounded balls. Place the balls in your palm and press it to get the flat thattai texture.
➤ In that using fork, prick it on top of the patty dough.
➤ Deep fry this patty in a hot oil pan. Fry it on low flame for few minutes to cook on both sides.
➤ Once reached a golden brown, remove the roasted spicy thattai from the oil, drain and serve it after few minutes.
➤ To get the urad dal flour and moong dal flour, then dry roast the dal and grind it as powder leave you with the desired flours.
➤ In a bowl, mix three flours with salt, oil and coconut milk. Sprinkle water and make it as a smooth dough. Make sure that the dough does not contain any cracks and, it is not sticky.
➤ Keep the dough covered. Using the flat strip plate in the murukku press, fill the dough and make the long strip in a clean sheet or towel.
➤ Cut each tape to smaller strips that cover your top of the forefinger when you roll over it. Join the ends of the strips to make it a cylinder.
➤ In a pan, pour oil for deep fry. Once the oil gets heated, drop the rolled cylinder shaped seedais and fry them in medium flame.
➤ After the seedai color turn to golden brown, transfer to the oil drain tissues and preserve it in air tightened steel box.
Try out all these instant sweets and snacks and make this festival more nutritional and taste rich occasion. Visit us Atchayapathra Foods