Diwali sweets are quite the delicacy during Diwali and Aryaas gourment vegetarian restaurant in Bur Dubai has just the perfect spread of mouth watering sweets for you from Laddus to Gulab Jamuns .Savour these treats prepared at Aryaas ,or order a mixed box of sweets to share with family and friends . If not , try making them yourself with these recipes below.
BOONDHI LADDU
Ingredients:
Milk :1/3 cup
Pistachios :1 tbsp
Orange colour : few drops
Pure Ghee: for frying
Raisins: 1 tbsp
baking powder : a pinch
Sugar :1/2 kg
Bengal gram flour :1/2kg
Method:
- Sieve the gram flour with baking powder so that it mixes well.
- Mix the ghee with enough water to make a batter of thick consistency. Heat up the ghee in a kadhai and with a perforated spoon drop the boodhis into the ghee mixture.
- Rub the better on the perforated spoon ,so that the small drops of batter get dropped into the oil. Simultaneously,tap the spoon on the rim of the dish.
- Fry boodhis until they appear golden brown. Remove and keep them aside.
- Meanwhile ,make sugar syrup of three string consistency.
- Put the fried boodhis in this syrup and mix with the pistachios and raisins.
- When the mixture cools down,use buttered hands to make the ladoos.
JELEBI
Incredients:
flour (Maida) : 4 cups
Fine grained semolina/rice flour:3tbsp
Baking powder :1/2 tbsp
Plain Yoghurt (curd):2 tbsp
Warm Water : 2 cups
Saffron threads(dry roasted and powdered):1tbsp
Sugar:5cups
Water :4 cups
Green cardamom seed powder:1 tbsp
Kewra water or rose water :3 tbsp
Ghee/vegetable oil :for frying Kitchen paper
Method:
- In a bowl ,take 3/4 cup of water and mix well with flour ,semolina/rice flour, baking powder and curd.Mix well using a whisk.
- Add the remaining water and saffron powder to the mixture and mix well intil smooth . Leave the mixture to ferment for two hours. whisk again before use.
- Make one string of syrup by mixing sugar into water and add the dry roasted saffron and cardamom powder.
- Heat the oil in the kadhai on a low flame. Gently pour the better in a steady stream into the kadhai to form coils.
- Fry deeply until they turn into a light brown colour.
- Take out the mixture and drain on kitchen paper ,and immerse them in the syrup.
- Leave for at least 4-5 minutes, until they soak the syrup.
- Take them out of the syrup and serve either hot or cold.
KAJU KATLI(BARFKI)
Ingredients:
Kaju(cashews): 250gms
Water :50 ml
Sugar :125 gms
Ghee :1 tbsp
Cardamom powder :1/2 tbsp
Varak (sliver foil):3-4 sheets(optional)
Method:
- Grind dry kaju (cashew nuts) in a grinder to a fine powder(due to oil in cashews,it may become a paste or lump).
- Take sugar in a pan and add water. Boil till single thread syrup is formed ,about 3-4 minutes after the syrup starts boiling.Cook on slow to medium heat.
- Switch off the burner but do not remove the pan .Mix kaju paste into the syrup.break the lumps with a spoon,pressing it and moving it in circular motion,stir well . Let it cool so that it becomes thicker.
- Transfer it on a greased surface and roll it with a rolling pin to about 1/8 inch thickness.
- Let it cool and apply silver foil gently.
- After about 1-2 hour ,cut the katlis/barfis into dimond shape
MILK PEDAS
Ingredients:
White Khoya or Mawa :1/2kg soft
Powdered sugar:2 1/2 cups (approx 300 grams)
Cardamom powder :1/2 tbsp
Semi crushed cardamom seeds:1 tbsp
Crushed pistachios:1 tbsp
Method:
- Grate the khoya or mawa with a steel grater. Add powdered sugar and mix well.
- Pour the mixture in to a large non stick pan . Heat on high for the first few minutes- then reduce the temperature when done.
- Stir continuously while the pan is being heated .Add cardamom when the mixture becomes thick.
- Use cookie moulds or shape the pedas with the palms of your hand into small patties.
- Mix the cardamom seeds and pistachios . Press them on top of each patty.
- If you are using moulds,sprinkle the cardamom seed and pistachio mixture at the bottom of the mould. Pour the mixture from the pan into the mould. When set well, invert moulds.
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