Tag Archives: Indian diwali recipe

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

Standard

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.

Kalakand

Standard

Kalakand is one of my favourite which I wanted try from long back, so thought of trying this recipe for this Diwali. Kalakand is one of the most delicious sweet because of its grainy texture, milky flavor and the crunchy pista’s.  Let us move on to the recipe…

CLICK HERE for more Diwali / Deepavali sweets and savories and CLICK HERE for more dessert recipes.

Kalakand, picture of kalakand, images of kalakand, kalakand recipe, diwali 2015, deepavali 2015, kalakand pictures, kalakand sweet, diwali sweets image, deepavali images

Kalakand

Ingredients:

  • Milk – 1 ¼ litre
  • Curd – ½ cup or lemon juice – 1 tbsp
  • Condensed milk – 3 tbsp
  • Saffron – 1 tsp
  • Cardamom powder – 1 tsp
  • Pistachios – 8 nos

Making of Kalakand –

Preparation:

  • Boil 1 litre milk, when it starts boiling add curd and keep the flame to low. Keep mixing till the water separates.
  • Chop the pistachios into fine pieces and crumble saffron into small pieces.
  • Keep stirring until the whey separates completely. Filter the whey and collect it in the container. Now collect the panner.
  • Wash the panner in the running water and drain the water. There should be no water in the panner.
  • Boil ¼ litre milk in a heavy bottomed kadai and keep it in low flame till it reduces to half the quantity.
  • Add the panner to the milk, followed with sugar and condensed milk. Keep stirring till it becomes thick and comes to the rolling consistency.
  • Pour it in a tray and level it.
  • Sprinkle the pistachios and saffron’s.
  • Refrigerate it for an hour and then cut into pieces and serve.

Ribbon Pakoda / Nada Thenkuzhal

Standard

Ribbon pakoda is also known as Nada Thenkuzhal, which is plays a most important dish in every south Indian’s Diwali list. This is the 4th one in my Diwali list. This is one of the best tea time snack. Let us move on to the recipe…

CLICK HERE for more Diwali / Deepavali recipes  and CLICK HERE for more snack recipes.

Taking it to Fiesta Friday #142 hosted by Angie@thenovicegardener.

Ribbon Pakoda, Ribbon Murukku, ola pakoda, images of ribbon murukku, pictures of ribbon murukku, images of ribbon pakoda, pictures of ribbon pakoda

Ribbon Pakoda / Ribbon Murukku

Ingredients:

  • Rice flour – 1 cup
  • Besan flour – ½ cup
  • Split gram dal – 3 tbsp
  • Butter – 1 ½ tbsp
  • Chilli powder – 1 tsp
  • Garlic paste – 2 tsp
  • Cumin seeds – ½ tsp
  • Salt to taste
  • Oil for deep fry

Making of Ribbon Pakoda / Ribbon Murukku / Ola Pakoda –

Preparation:

  • Grind the split gram dal to a fine powder. Keep it aside.
  • Grind garlic to fine paste by adding very little water else use garlic powder.
  • Take all the rice flour, besan, split gram flour, cumin seeds, garlic paste, chilli powder, butter and salt. Mix all these together.
  • Pour water little by little and mix it well to form soft dough.
  • Heat oil in a kadail
  • Take the press and take the right mould and rub with oil on the sides. Fill in the press with the dough for the ¾ th portion.
  • When the oil is too hot. Press the dough to the oil and turn over the sides when the bubble ceases and cook again till the bubbles ceases.
  • Drain it in a tissue paper, bring it to room temperature and store it in an air tight container.
  • Repeat the same for other dough also.

This goes out well with tea and coffee as a tea time snack. This  can be prepared in a large amount and stored in an airtight container for a week.

Note:

  • You can also add pepper powder instead of chilli powder and chilli flakes instead of chilli powder.
  • You can also use garlic powder instead of garlic paste.
  • You can also use sesame seeds along with the cumin seeds.