Tag Archives: south Indian deepavali recipes

Badam (Almond) Halwa

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Badam Halwa is a rich, delicious Indian dessert prepared with the pureed almonds, ghee, sugar and saffron. Whenever my hubby goes to Chennai, he use to get this Badam Halw and my kids love this a lot. As it’s purely made of badam/almonds and ghee, it would be in small quantity but very expensive and so thought of preparing it at home for this Diwali.

Badam/Almond Halwa takes about 30 mins, and yummy, delicious and the aroma is unbeatable. So hereafter I would say no to outside Badam Halwa. Let me share the recipe of Badam Halwa…

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 other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

I am taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Badam (Almond) Halwa

Badam (Almond) Halwa

Ingredients:

  • Badam/Almonds – 2 cups (levelled)
  • Sugar – 2 cups
  • Water – 2 cups
  • Clarified butter/Ghee – 1 ½ cups
  • Milk – 1 cup
  • Saffron – few strands
  • Yellow food colour – a pinch

Making of Badam Halwa –

 

Preparation:

  • Soak almonds for 2 hrs or soak almonds/badam in boiling water for 15 mins.
  • Soak saffron in a tbsp of hot milk for 10 mins.
  • Drain the water and peel off the skin of the almonds/badam, grind it in the mixer with a cup of milk to a coarse or fine paste (as you prefer, I grounded to coarse paste).
  • Grease a tray with a tsp of ghee/clarified butter.
  • In a non-stick vessel, add in sugar and pour the water, let it boil, stir well so that the sugar dissolves well and let it reduces to ¾ of the quantity.
  • Now pour in the ground almond/badam mixture to the kadai, and start stirring it continuously.
  • Add a pinch of yellow food colour to the soaked saffron milk, give a sir and pour it to the badam.
  • Stir well and when it starts thickening, pour in the ghee/clarified butter little by little along the sides of the badam mixture and start stirring it.
  • Badam/almonds keeps on absorbing the ghee/clarified butter as you pour, but at one stage it starts releasing the ghee/clarified butter along the sides and comes to a glassy and rolling consistency.
  • Transfer the badam/almond halwa to the greased tray and level it with a spoon.
  • Sprinkle few strands of saffron and finely chopped almonds/badam over it.

Note: cook on medium flame or low flame once the badam/almond is added to the sugar syrup. Keep on stirring continuously else the halwa will be burnt. Do not reduce the quantity of ghee/clarified butter, else it would become sticky and would be chewy.

 

Oats and Dry Fruits Burfi Recipe (Sugar Free)/ / Sugar-Free Dry fruits and Dates Burfi recipe / Sugar free Diwali sweets recipe

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As most of them my family has a sweet tooth, but always the sugar minds me, as my hubby is diagnosed with Diabetics. I think to prepare sugar-free recipes, as a result the dish came out well, I have added almost all the dryfruits.

The Burfi was too good and with the loads of healthiness, most important and the highlight of this dish is its – “SUGAR-FREE”. Not only for diabetic people, even its good for kids because of the dry fruits, oats and dates. A heavenly dish for everyone. Give a try guys.

Let us move on to the recipe…

Do check out my other snack recipes in this link: https://madraasi.com/recipes/snacks/ and dessert recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Oats – 1 ½ cups
  • Cashew nuts – ¼ cup
  • Walnuts – ¼ cup
  • Badam / Almond – ¼ cup
  • Pistachios – ¼ cup
  • Dates – 30 nos
  • Ghee / Clarified butter – 1 ½ tbsp.
  • Warm water – ¾ cup

Preparation:

  • Soak dates in warm water for about 15 mins.
  • Deseed the dates if you are using the seeded dates.
  • Grind the dates to a fine paste along with the water.
  • Take oats, walnuts, cashew nuts and almonds and blend these all together to a fine powder.
  • Spread the ground powder in a plate and break out if any lumps (by crumbling with your hand).
  • Roast the ground powder in a kadhai, with a tsp of ghee/clarified butter until it turns golden brown.
  • Pour in the grounded dates paste to the kadhai, add start stirring well.
  • Pour in a tbsp of ghee/clarified butter over the mixture and keep on stirring (else it will be burnt).
  • Stir until it reaches the rolling consistency.
  • Meanwhile grease the tray with ghee/clarified butter and keep it aside.
  • Gently slide the rolled dough to the greased tray and level it with a spoon.
  • Sprinkle the finely chopped pista or pistachios and again level them with a spoon.
  • Leave it for an hour, then cut it to desired shape and leave it for one more hour.

Serve and store it in an air tight container. Stays fresh in an air-tight container for almost 4 days.

Note: You can adjust the quantity of dates as per your sweet tooth.

 

 

Kalakand

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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.

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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.