Tag Archives: simple diwali sweets

Diwali / Deepavali – 2015

Diwali / Deepavali – 2015

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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Rasmalai

Rasmalai

I was about to prepare Rasgulla for Diwali and when my daughter asked me why don’t you prepare Rasmalai. I thought really it was good idea, as rasgulla and rasmalai is not so far. Hunted many recipes for Rasmalai, finally was about to prepare.

My first try, but it turned out soft, fluffy and yummy. 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 do check out my sweets recipe in this link: https://madraasi.com/recipes/snacks/.

Ingredients:

  • Rasgulla – 10 nos (homemade or store bought)
  • Milk – 3 cups
  • Sugar – 3 tbsp
  • Almonds/Badam – 10 nos
  • Pista/Pistachios – 10 nos
  • Saffron – few strands
  • Kewra or Rose essence – ½ tsp
  • Cardamom powder – ½ tsp

Preparation:

  • I used homemade rasgulla (while preparing rasgulla, just like that I have flatten the paneer balls and then cooked).
  • Soak almond/badam and pistachios in a hot water for 20 mins, peel off the skin and reserve 3 nos of almonds and pistachios for garnish.
  • Grind those (almond/badam and pista) with ½ cup of milk to a paste (fine or coarse as you prefer).
  • Boil milk along with few strands of saffron in a non-stick pan, simmer the flame and let it thicken.
  • Pour in the grounded mixture to the milk along with sugar and cook until the raw smell goes off.
  • Scrape the sides of the vessel with a spoon and drop in the scraped milk and continue boiling.
  • Pour in the rose/kewra essence, sprinkle cardamom powder and cook until the milk thickens.
  • Gently drop the rasgullas and cook in medium flame for 10 mins.
  • Switch of the flame and transfer it to a bowl.

Note: You can adjust the consistency of rasmalai by adding more almond and pistachios paste when you need it thick else add only few quantity when you need a thin rasmalai. You can also use round shaped rasgulla and if you want to flatten the store bought once, gently flatten the rasgulla and gently drop them to the boiling milk.

Do check out my homemade rasgulla recipe in this link: https://madraasi.com/2015/09/27/rasagulla/.

 

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

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

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.