Tag Archives: diwali snacks

Diwali / Deepavali – 2015

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Deepavali celebration at our home, clicks during pooja. Let me list out the dishes and click on the name of the food for recipe link:

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Mung Bean Ladoo recipe /Paasipayaru urundai /Whole GreenLentil Ladoo – Diwali Ladoo recipe

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Rarely do I use to prepare Mung dal/Paasiparuppu/Split Greengram laddu, but one of my friend suggested me to prepare Mung Bean/Paasipayaru/Whole GreenLentil Laddu which her grandma prepares very often, because of its packed health benefits. I too tried out, and it was a very delicious and I am glad that my kids loved it a lot. Let me share one of the healthiest recipe with you all for this Diwali/Deepavali. Let us move on to the recipe…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other laddu recipes in this link: https://madraasi.com/recipes/snacks/.

Mung Bean Laddu / Paasipayaru Laddu

Mung Bean Laddu / Paasipayaru Laddu

Ingredients:

  • Mung Bean / Whole Green Lentil / Paasi Payaru – 1 cup
  • Sugar – ¾ cup
  • Ghee/Clarified butter – ¼ cup
  • Cardamom powder – ½ tsp
  • Cashew nuts – 5 nos
  • Almonds/Badams – 5 nos
  • Salt – ¼ tsp

Preparation:

  • Dry roast whole green lentil/paasi payaru/mung bean, until nice aroma comes out or until it starts turning brown in colour.
  • Blend cashew nuts and badam to a coarse powder and keep it aside.
  • Blend sugar to a fine powder.
  • Blend the roasted whole green lentil/paasi payaru to a fine powder and keep it aside.
  • Sieve the ground green lentil and transfer to a bowl.
  • Add in the powder sugar, powdered cashew nuts and almond mixture and cardamom powder. Mix all these together.
  • Heat ghee/clarified butter in a kadai, pour it to the flour mixture and mix it with the spoon.
  • When the heat comes down, mix it well with your hands and grease your palm with ghee and start rolling small quantity of flour to balls (laddus).

Store it in an air-tight container, so that it stays fresh for a week time.

Also check out our Rava Ladoo recipe, Besan Ladoo Recipe, Sesame Ladoo recipe, Paneer Ladoo recipe , Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.

Mysore Pak Recipe / Soft Mysore pak recipe / Nei Mysore pak recipe – Diwali special recipe

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Mysore pak is one of my all-time favorite for almost 12 years. The first time my love born towards MYSORE PAK was due to my mother-in-law, as she use to get me mysore pak from a shop – “Velayudha Nadar Sweet Stall” from Sivakasi (my hubby’s hometown). No words for its taste, it melts in mouth like anything. I thought preparing Mysore pak is a toughest job, but recently when I saw few of my fellow bloggers posting Mysore pak recipe, I too wanted to try it.

Finally today I tried it and the result was a heavenly mysore pak in my first attempt. It took just 20 minutes prepare. Happy I made a new and my favorite sweet this Diwali. It was very easy to make and I bet everyone could make it. Let us move on to the recipe…

Do check out my other Diwali snacks (sweets and savories) in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/.

Mysore Pak

Mysore Pak

Ingredients:

  • Besan / Bengal gram flour – 1 ½ cups
  • Sugar – 1 ½ cups
  • Ghee / Clarified Butter – 1 ½ cups
  • Water – ¼ cup + 2 tbsp.

Preparation:

  • Sieve the besan / bengal gram flour and keep it aside.
  • Roast besan flour with a tsp of ghee/clarified butter, until the raw smell goes off (be careful it should not be burnt).
  • Take 1 cup of ghee/clarified butter in a bowl, add in the roasted besan little by little and mix it well with the ghee/clarified butter (Be sure no lumps should be formed). Keep it aside, until the sugar syrup is ready.
  • Grease a tray with ghee and keep it aside/
  • In a non-stick vessel, take sugar and water, let it boil, stir once in a while and wait until it reaches one string consistency.
  • Pour in the ghee + besan flour mixture, start stirring and keep in medium flame.
  • Keep on stirring continuously, else lumps would be formed.
  • When the mixture begins to thicken, pour in ½ cup of ghee/clarified butter, little by little along the sides and continue stirring.
  • Stir until it starts leaving the sides of the vessel and comes to the rolling consistency.
  • Transfer the mysore pak to the greased tray and level it with a spoon.
  • Leave aside for 10 mins, let it get set, cut it to diamond or square or rectangle shape as you wish.
  • Take it out after 20 mins and store it in an air-tight container.

Yummy Mysore Pak is ready.

Note: Pour in the ghee + besan flour mixture only after you get one string consistency in sugar syrup, also at the final stage besan flour should come to rolling consistency. These two stages are very important else the mysore pak will become hard. Cook in low flame, once you add the mysore pak + Ghee/Clarified butter mixture.