Rava Laddu

This is one of the easiest recipes that can be tried even by someone who has never entered the kitchen for sweet preparation. 

Though I do not find it very sweet, my daughter always feels it can be a bit less sweet. Feel free to work around the recipe a bit to suit your taste buds.

Ingredients: 

1 cup semolina

1½ cup sugar

1 tbsp ghee to roast cashew & raisins

1 tsp cardamom powder

2 tbsp raisins

4 tbsp chopped cashew nuts

½ cup melted ghee

Method: 

1. Roast cashew and raisins in 1 tbsp ghee and keep aside. 

2. Dry roast the semolina and cool. 

3. Mix with sugar and mill. 

4. Mix cardamom powder, cashew nuts and raisins. 

5. Divide into 3 or 4 portions. 

6. Pour hot melted ghee into each portion one by one. 

7. Make Laddus while still hot.

Gulab Jamun

I wonder if there is any household where Gulab Jamun is not a part of their Diwali Sweets. I have always had it on my list and still continues to be because my family enjoys this sweet. 

I personally love it served hot with Icecream even though I am diabetic. I tried the Mini Jamuns and they turned out so yummy.

Ingredients: 

¼ kg khoya

60 gm flour

1 tsp cardamom powder

few raisins

ghee to fry

Syrup: 

3 cups sugar

1 ½ cups water

5 crushed cardamoms

1/8 cup rose water

Method: 

1. Knead khoya lightly and mix with flour. 

2. Add little milk to form into dough if necessary. 

3. Form into small balls or rolls keeping a raisin in to each of them.

4. In the mean while, put sugar to boil in a wide pan with crushed cardamoms. 

5. When syrup boils, add rose water. 

6. Heat ghee and when hot, reduce flame and fry jamuns to brown colour & drop into syrup. in wide open mouthed bowl. 

7. Serve after 8 hours.

Seven cup Burfi

Our Diwali Sweets are never complete without Milk Toffee which is a Srilankan delicacy. The recipe of which has already been updated on our blog. I decided to change that this year and made the Seven cup burfi. 

This is a simple and a yummy sweet and you cannot stop with just one.

Ingredients: 

1 cup gram flour

½ cup plain khoa

½ cup finely scraped coconut

1 cup milk

1 cup ghee

2 tsp cardamom powder

2 ¾ cups sugar

Method: 

1. Grease a 11/9” tray with butter & set aside. 

2. Roast the gram flour until you get an aroma.

3. Keep aside to cool. 

4. Add coconut & khoa to flour & mix well with a ladle. 

5. Heat 1/2 of the ghee in a heavy pan & turn off the fire. 

6. Add the flour mixture & stir briskly. 

7. Mix in the sugar & milk & turn on the flame. 

8. Stir continuously on moderate flame. 

9. When the mixture begins to thicken slightly, start adding ghee little at a time & stir. 

10. When the mixture begins to bubble & leave the sides of pan pour into the tray & smooth. 11. Cut into squares after 5 minutes while still warm.