anybody tell me a nice recipe of some indian mithai for diwali..?

Question

looking for some nice n easy recipe of mithai if anybody know please help..it has to b easy n quick.nothing that requires lot of work in kitchen.

Answer 1

Diwali Menu - The best Diwali recipes

Rava Laddoo (Diwali Mithai)



Number of Servings: 36 Prep Time: 1 1/2 hrs Skill Level: Easy

Ingredients
1 cup Semolina (rava)
1 cup Sugar
1 cup Milk
1 teaspoon Currants or Raisins
1 teaspoon Cashew Nuts chopped small
3 teaspoons Ghee

Instructions:
1. In a medium size thick saucepan brown the rava (semolina) until it turns begins to brown.
2. Add sugar, ghee and milk.
3. Cook until the mixture becomes thick and sticky.
4. Add the chopped nuts and currants to the mixture.
5. Remove the pan from the heat and let cool down enough to work with.
6. When cool, form the dough into small balls.
7. Leave the laddoo balls to air dry for at least an hour.
8. Serve when dry.

Helpful Hints:
Rava Laddoo is a traditional sweet exchanged during Diwali, but makes a delicious desset any time.

Ghee is clarified butter. It can be made by melting a pound of butter in a medium saucepan over medium heat until it boils. When it begins to boil reduce the heat to medium. The butter will form a foam. The first foam will dissappear and after about five minutes a second foam will appear and the butter will become a golden brown color. Brown solids will be in bottom of pan and should be strained out when you pour the ghee into heatproof, airtight containers for storage. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Fresh ghee will keep for a month if stored properly and should not need to be kept cold.




Kachumber
Ingredients:
2 to 3 large Tomatoes, diced
1 large Cucumber, peeled and finely diced
1/4th cup Onion, finely diced
1 Green chili, finely chopped
A few sprigs of Coriander / Cilantro leaves
2 to 3 teaspoons Sugar
3/4th teaspoon Salt
3 to 5 tablespoons Lemon Juice
Method:
1. Toss the tomatoes, cucumber and onion together.
2. Add the green chili, coriander leaves, sugar, salt, and lemon juice and mix well.
3. Serve chilled.
Serves as a great accompaniment with curries.

Hara Bhara Kebab (4 Spinach and Green Pea Patties)
Ingredients:
4 medium potatoes, boiled and then mashed
3.5 oz. or 100g green peas, cooked
3.5 oz or 100g spinach leaves
4 tbsp fresh coriander, minced
1 tsp. garam masala
1 tsp. ginger minced
3 tbsps cornflour
Oil to deep fry
Salt to taste
Method:
1. Mash the boiled potatoes with the boiled peas.
2. Blanch spinach leaves in boiling water. Refresh in cold water and squeeze out excess water. Finely chop.
3. Mix the potato and pea mixture with the spinach.
4. Add the chopped coriander and Garam Masala and ginger. Add cornflour to bind and mix well. Add salt if required.
5. Divide the mixture into 18 equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat patty shape.
6. Heat enough oil in a pan or wok to deep fry. Deep fry the patties in hot oil for three to four minutes. Serve hot.

Curried Garbanzo beans
Ingredients:
2 cans Garbanzo beans
1 large Onions, chopped finely
4 large Tomatoes, chopped finely OR 1 cup of canned tomatoes can be used instead
2 teaspoons Ginger paste
2 teaspoons Garlic paste
2 tbsp. Aanya Robust Mix
Salt to taste
2 to 3 tablespoons Oil
1/4th cup cilantro or coriander leaves, chopped finely
Method:
Heat the oil; add the spice blend and the ginger and garlic paste. Sauté for a few minutes till light brown.
Add the onions and fry till transclucent. Add the tomatoes and sauté till the oil searates from the onion mix.
Add the garbanzo beans. Add 1/2 cup of hot water and cook for 5 to 8 minutes. Serve with Naaans or French breads or sourdough breads

Basmati Rice studded with Peas
Ingredients:
2 cups Basmati rice - Wash and drain the rice. Keep aside for 20 minutes.
1/2 cup Green peas
1/2 teaspoon Cumin seeds
5 to 6 Whole Cloves
1 Bay leaf
2 tablespoons ghee
Salt to taste
4 cups Hot Water
Method:
Heat the ghee, on medium high. Add the cloves, bay leaf and cumin seeds and stir for a few seconds. Then add the rice and continue to sauté for 5-8 minutes, stirring gently so the delicaterice does not break up. Now add the peas and stir.
Add the 4 cups of hot water and the salt (approx. 1 1/2-teaspoon). Increase the heat, and bring it to a rolling boil. Cover the pot with a lid, simmer on low and cook for about 10 minutes. Turn off the heat and allow it to stand, still covered for 5 minutes, until the rice is tender and has absorbed all the liquid. Before serving fluff up the rice with a fork and lightly season with a a tsp. of ghee

Kaddu Ki Subji (pumpkin)
In this dish, the slightly sweet flavor of the pumpkin is offset by the heat from the chillies and the tanginess from the raw mango powder. Serve it with hot Chapatis (Indian flatbread).
Ingredients:
4 cups or 500 gms pumpkin seeds removed, cut into 1" cubes (keep or remove skin as you prefer)
2 large onions sliced thinly
3 tbsps finely chopped garlic
3 dry red chillies
1/2 tsp fenugreek seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp raw mango powder
1/2 tsp sugar
2 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
Method:
Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
Add the dry red chillies and fry for half a minute.
Add the garlic and onions and fry till onion is soft.
Add the powdered spices and mix well. Cook for 2-3 minutes
Add the pumpkin, sugar and season with salt. Mix well.
Cook till pumpkin is soft. Sprinkle with a little water only if needed.
Serve with hot Chapatis (Indian flatbread).

Desserts
Celebrate Diwali 2005 in the spirit of harmony and joy. We have Diwali Sweets for the special celebration of Diwali.
- Bengali Sweets
- Dry Fruit & Nut Sweets
- Ghee Ki Mithai
- Peda & Burfi

Answer 2

Rava Kesari - easy to make, tastes great!

Ingredients

1 cup Cream of wheat
6 tbsp Ghee or butter
1 cup Sugar
3 cups Milk
a few Cashewnuts
a few Raisins
1 tsp Cardamom powder

Direction For Cooking


Heat butter or ghee in a non stick pan. Fry cashews and stir them until they become light brown color and add raisins till done. Remove and keep aside.

Add the rava to that ghee and stir the rava till that comes to light brown color or raw flavor goes away. Remove from heat and keep a aside.

Boil 3 cups of milk when reaches boiling stage and sugar. When sugar dissolves add rava while stirring to avoid lumps. Cook till its almost dry.

Grease a baking pan or a plate and pour this mixture on it. Garnish with cashews, raisins, saffron strands and cardamom powder.

Happy divali!

Answer 3

Diwali a season of sweets and love !

here are two reciepes which is easy to make and great to taste.

1) Rawa+Nariyal laddus:

Ingredients:

Semolina (Rawa) -- 3 cups
Grated fresh coconut -- 3 cups
Milk -- 3 cups
Sugar -- 3 cups
dry fruits -- cashewnuts, pistachio, Almonds (all 3 cut into small pieces) & raisins
Ghee -- 4 tablespoons

Method:

firstly roast semolina in 2 tablespoons of ghee to light golden color and keep aside.

now in a wok put grated coconut, add milk and simmer for about 10 mins or till the whole thing starts to come close. Add roasted semolina and roasted dry fruits to this. keep stirring for 5 mins and then add sugar to the mixture. when the mixture starts to leave the wok, turn off tehe stove and then roll the mixture into balls, and then roll them in coconut powder, your rawa-nariyal ke laddu are ready!

alternatively you can put the entire mixture in a greased tray and let it cool on its own and cut diamond shaped pieces and serve too!

2) sakkarpare

ingredients:

refined wheat flour (maida) -- 3 cups
sugar -- 4 cups
saffron -- few strands
oil to deep fry
salt -- 1 teaspoon

Method:

take the flour in a mixing bowl and add to it 1 teaspoon of salt and 4 tablespoons of smoking hot oil. mix the oil throughly in the flour and then add water and make a tight dough out of it. now roll out the dough with help of a rolling pin on a flat surface and cut square pieces of them.

deep fry these pieces in oil till golden brown ad keep aside.

now in a wok put sugar and add water just enough to wet all the sugar and simmer till the sugar dissolves now add saffron strands and simmer for 5 mins more adn ready the sugar syrup. now add all the fried squares to it and keep tossing the entire thing till sugar starts to crystallize on the squares. now spread out the entire thing and let it cool n dry.

Delicious saffron squares are ready to cherish !