Tag Archives: deepavali recipes

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

Custard Powder Halwa is my recent try for this Diwali 2017, it is very simple, quick to prepare also it tastes delicious. Also, custard powder halwa needs just 4 ingredients to be prepared and also these are commonly available in all out kitchen, so no any fancy ingredient used here. Moreover, the quantity of ghee/clarified butter used is very little compared to other Halwa.

CLICK HERE for more Diwali Sweets and snacks and CLICK for Chicken Briyani , Kuska Briyani (plain briyani) and Mutton Briyani.

Also do check out Banana Halwa, Badam / Almond Halwa, Lauki Halwa, Wheat Halwa, Carrot Halwa, Corn flour Halwa, Dates Halwa, Tri-fruits Halwa, Pumpkin Halwa, Banana Sheera, Beetroot Halwa and Walnut sheera.

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Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

This Halwa can be prepared perfectly even by beginners. Give a try for this Diwali…

Ingredients:

  • Custard powder – 1 cup
  • Sugar – 1 ½ cups
  • Cashew nuts – 7 nos
  • Water – 2 cups
  • Saffron strands – few strands
  • Ghee / Clarified butter – 3 tbsp

Making of Custard Powder Halwa / Custard Powder Halwa Video recipe –

Preparation:

  • Break the cashew nuts into small pieces, keep it aside.
  • Soak saffron strands in a tbsp of water and keep it aside.
  • In a bowl, add custard powder, sugar and mix it well.
  • Pour water, mix it well until it the dissolves. Make sure no lumps are formed.
  • Heat a heavy bottomed vessel, pour ghee/clarified butter, add cashew nuts and roast until it starts turning golden brown in color.
  • Pour in the custard powder, sugar mixture followed by the saffron water, cook only in low flame.
  • Keep on mixing it, until it gets thicken.
  • Once it starts thickening, start beating the halwa, until it rolls out.
  • Keep on beating the halwa, until the ghee oozes out from the sides of the halwa.
  • Meanwhile grease a tray with ghee/clarified butter, transfer the halwa to the tray.
  • Level it with a ladle, let it sit until it reaches room temperature.
  • Slice the halwa into pieces.

Serve it. Store it in an air-tight container, so that it stays fresh for a week time. Also, slightly heat, before serving.

 

 

 

 

Note: This Halwa is prepared in 20 mins, but the important thing in this Halwa, since we custard powder thickens earlier, it’s a must to prepare this Halwa in low flame. Preparing low flame helps custard powder to get cooked completely and then thicken, else it would taste raw. Also, it doesn’t mean the once the halwa is thickened it is done, make sure that it doesn’t stick to the ladle and has a glassy appearance.

 

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.

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Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack

Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…

CLICK HERE for more Diwali recipes

Ingredients:

  • Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Salt – ½ tsp
  • Curry leaves – a sprig
  • Oil – 2 cups (for deep frying)

Making of Nei Kadalai recipe –

Preparation:

  • Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
  • Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
  • Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
  • Drain the oil and remove it from fire. Let it rest for 5 mins.
  • Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
  • Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
  • Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
  • Store it in an air-tight container, it stays fresh for a week.

Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.

Instant Bread Gulab Jamun Recipe / How to make Gulab Jamun with Bread / Gulab Jamun Recipe

Instant Bread Gulab Jamun Recipe / How to make Gulab Jamun with Bread / Gulab Jamun Recipe

Gulab Jamun and Rasgulla being my all-time favorite sweet right from childhood, recently when I came across this Bread Gulab Jamun from my friend, wanted to try it immediately. Luckily had 7 to 8 bread slices leftover from our breakfast, so tried out immediately.

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Instant Bread Jamun recipe / How to make Gulab jamun with Bread / Gulab Jamun recipe

CLICK HERE for more Diwali sweets / snacks recipe and CLICK HERE for more Dessert recipes.

Bread Gulab Jamun is an easy, simple and instant sweet recipe that can be prepared easily and perfect by beginners. I have also shared out a video recipe for Instant Bread Gulab Jamun in my you tube, refer video for perfect texture. Let me share the recipe…

Making of Instant Bread Gulab Jamun / Bread Gulab Jamun Video –

Ingredients:

  • Bread slices – 7 nos
  • Sugar – 1 cup
  • Water for sugar syrup – ¾ cup
  • Rose white essence – 2 drops
  • Milk powder – 4 tbsp
  • Milk – 3 to 4 tbsp
  • Full cream – 2 tbsp
  • Cardamom – 2 nos
  • Lemon juice – 1 tbsp
  • Ghee / Oil – 1 cup (for frying)

Preparation:

  • Cut the corners of the bread, chop them into medium pieces, grind them to coarse powder.
  • Add milk powder, full cream, crumble it well.
  • Sprinkle milk little by little, and knead it gently and roll it to a dough.
  • Divide the dough into small portions, roll it to small balls and keep it aside.
  • Meanwhile add sugar, pour water in a heavy bottomed vessel, cook in medium flame until it reaches slight syrup consistency.
  • Crush the cardamom, add it to the sugar syrup along with the lemon juice (to avoid the syrup from crystallizing).
  • Heat oil / ghee in a vessel, gently drop the rolled-out bread balls and deep fry it in medium flame until it turns golden brown.
  • Drain the oil and remove it from fire.
  • Transfer it to the sugar syrup, once its ready, let it rest for 3 hours.

Serve it. You can serve it along with ice cream.