Happy Diwali 2016 Sweets Images : Diwali is meant for joyful celebrations special sweets recipes on diwali makes this festival much awesome.diwali sweets recipes by tarla dalal easy diwali sweets recipes Make your day bigger by these sweet recipes for diwali and you can even gift these sweets to your dear ones .diwali sweets recipes for children diwali sweets recipes in tamil diwali sweets recipes video Here we are providing easy mithai recipes and full detail guide on how to make Diwali sweets,diwali sweets recipes marathi.
Happy Diwali Sweets Recipes Step by Step in Hindi English
We have the wide collection of diwali sweets recipes only for you on the auspicious occasion of deepavali 2016.diwali sweets recipes by sanjeev kapoor diwali sweets recipes in hindi
Diwali will be celebrated on 30th of October 2016 i.e on Wednesday. Enjoy the sweet festival with these wide range of yummy,delicious sweets.
Also See: Happy Diwali wishes and SMS msg
Diwali will be celebrated on 30th of October 2016 i.e on Wednesday. Enjoy the sweet festival with these wide range of yummy,delicious sweets.
Also See: Happy Diwali wishes and SMS msg
DIWALI SWEETS RECIPES :
Here is the list of special diwali sweets to be tasted and gifted on this diwali.
1. Gulab jamun
2. Rasgulla
3. Peni Sweet
4. Laddu
5.Kaju Barfi
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1. Gulab Jamun :
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1. Gulab jamun
2. Rasgulla
3. Peni Sweet
4. Laddu
5.Kaju Barfi
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1. Gulab Jamun :
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Ingredients to make gulabjamun
Please reduce the quantity to suite your needs
This recipe is used in many Indian Restaurants around the world.
3 Cups of Dry Milk Powder (do not use any low fat options)
1 Cup of Self Raising Flour (Self Raising Flour is nothing but Maida/Plain Flour with Baking Powder added to it)
3 Pinches of Baking Soda (Only if you are using plain flour or Maida instead of the Self Raising Flour)
1/2 Cup milk
1/2 cup water
Thickened Cream 200 grams
Oil for Deep Frying
3 Cups of White Sugar
3 Cups of Water
2 Green Cardamoms
This recipe is used in many Indian Restaurants around the world.
3 Cups of Dry Milk Powder (do not use any low fat options)
1 Cup of Self Raising Flour (Self Raising Flour is nothing but Maida/Plain Flour with Baking Powder added to it)
3 Pinches of Baking Soda (Only if you are using plain flour or Maida instead of the Self Raising Flour)
1/2 Cup milk
1/2 cup water
Thickened Cream 200 grams
Oil for Deep Frying
3 Cups of White Sugar
3 Cups of Water
2 Green Cardamoms
Read : happy deepavali messages in telugu
How to make gulabjamun for diwali
Preparation:
This recipe will give you good results if you follow the quantities, use very low heat while frying and you would be rewarded by restaurant quality Gulab Jamuns.
To make Sugar Syrup:
1.Take a pot and add 3 cups of water and add Sugar.
2.Add the Green Cardamoms in the water.
3.Bring the water to boil.
4.Let it boil for 15 minutes. (Keep the pot covered with a lid, just leave a bit of a room for steam to escape.)
5.Once the syrup has thickened a bit then keep it aside.
2.Add the Green Cardamoms in the water.
3.Bring the water to boil.
4.Let it boil for 15 minutes. (Keep the pot covered with a lid, just leave a bit of a room for steam to escape.)
5.Once the syrup has thickened a bit then keep it aside.
To fry the Gulab Jamuns:
1.Take a mixing bowl
2.Add the Milk Powder
3.Add the Self Raising Flour (or Add the Plain Flour and the baking Soda)
4.Add 1/2 cup of milk (Milk is important as it will bind the flour )
5.Add the cream
6.Knead the mixture into a dough.
7.Adjust the quantity of cream which you add to keep a tight dough.
8.Put the pan on very low heat with the oil for deep frying. ( Very Low Heat please )
9.Make small balls of the dough and use some oil on your hands to make a smooth and shiny ball of the size of a cherry. ( Remember that it will swell up while frying and while in the syrup as well)
10.Once the balls have turned dark brown then transfer them in the sugar syrup.
11.The Gulab Jamuns are ready. If the syrup has not penetrated into the center of Gulab Jamuns then keep them dipped in the syrup.
12.You can actually store the Gulab Jamuns in the fridge in the syrup itself.
13.Best way to serve gulab jamun is with Vanilla Ice-Cream
14.Enjoy the delicious sweet on this delightful festival
2.Add the Milk Powder
3.Add the Self Raising Flour (or Add the Plain Flour and the baking Soda)
4.Add 1/2 cup of milk (Milk is important as it will bind the flour )
5.Add the cream
6.Knead the mixture into a dough.
7.Adjust the quantity of cream which you add to keep a tight dough.
8.Put the pan on very low heat with the oil for deep frying. ( Very Low Heat please )
9.Make small balls of the dough and use some oil on your hands to make a smooth and shiny ball of the size of a cherry. ( Remember that it will swell up while frying and while in the syrup as well)
10.Once the balls have turned dark brown then transfer them in the sugar syrup.
11.The Gulab Jamuns are ready. If the syrup has not penetrated into the center of Gulab Jamuns then keep them dipped in the syrup.
12.You can actually store the Gulab Jamuns in the fridge in the syrup itself.
13.Best way to serve gulab jamun is with Vanilla Ice-Cream
14.Enjoy the delicious sweet on this delightful festival
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2. Rasgulla :
2. Rasgulla :
Other names : Roshogolla / Rasagola / Rasgulla Recipe
Prep Time: 30 mins | Cook time: 30 mins | Makes: 12 – 14 rasgullas
Ingredients:
Prep Time: 30 mins | Cook time: 30 mins | Makes: 12 – 14 rasgullas
Ingredients:
Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
Method to make rasgulla:
1. In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles.
2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
3. Switch off the heat and strain the paneer in a cheese cloth.
4. Wash the paneer with fresh water to wash away the sourness of the lemon.
5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.
6. Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes.
7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.
8. In a wide vessel, add the sugar and water and allow the sugar to melt.
9. Now reduce the heat to medium flame and add the rasgullas carefully.
10. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally.
11. Then switch off the flame and let them cool completely.
12. Refrigerate it and serve chilled.
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3.Semya Peni Sweet:
3.Semya Peni Sweet:
Samya peni it is very famous and delicious sweet , which my family members love most . It is very easy to make. It will not take much time even so many guest’s are coming.This samya peni we can get in any sweet shop. We can serve this by adding different ingredients like this ……………………
Ingredients – Samya peni – 1
Ingredients – Samya peni – 1
Sugar powder – 2 tsp
Pista – 4
Badam – 4
Cardamom powder – pinch
Milk – 1 glass
Saffron – little
Pista – 4
Badam – 4
Cardamom powder – pinch
Milk – 1 glass
Saffron – little
Method –
Add soaked 2 Badam and 3 pista [ and left over you make small pieces and keep aside ] with some milk and blend into fine paste .
Add this to the left over milk and boil it to 5 mint’s and add to the seving bowl of where samya peni was placed and pour this on the peni by adding sugar powder and mix well .
From up you can decorate with chopped badam and pista and saffron and serve the delicious desert .
Add this to the left over milk and boil it to 5 mint’s and add to the seving bowl of where samya peni was placed and pour this on the peni by adding sugar powder and mix well .
From up you can decorate with chopped badam and pista and saffron and serve the delicious desert .
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4. Laddu
4. Laddu
Laddu is one of most delicious Indian sweets for diwali festival. I can’t think of one special occasion in India at which this laddoo is not on the menu! It gets its very cute name from the Hindi word for drops or droplets – Boond. Another name for it is Motichoor Laddoo (Moti means bead or pearl in Hindi). Read the recipe and you’ll see why! Once you’re through reading, make some Boondi Ke Laddoo, you WILL NOT regret it!This is the very famous North Indian as well as South Indian sweet where all the categories of people likes it without age factor. 
INGREDIENTS
1/2 kg bengal gram flour
Enough milk to make a thick batter (use full cream milk)
1/4 tsp baking powder
4 cups water
1/2 kg sugar
1 1/2 tsps cardamom powder (made from green cardamoms)
10 strands saffron (optional but highly recommended)
3/4 cup finely chopped dried fruits – cashews, almonds, pistachios
6 tbsps milk
Ghee (recipe below) for deep frying (you could use vegetable/ canola/ sunflower oil but ghee gives tastier results)
Special equipment: A very fine metal sieve
Enough milk to make a thick batter (use full cream milk)
1/4 tsp baking powder
4 cups water
1/2 kg sugar
1 1/2 tsps cardamom powder (made from green cardamoms)
10 strands saffron (optional but highly recommended)
3/4 cup finely chopped dried fruits – cashews, almonds, pistachios
6 tbsps milk
Ghee (recipe below) for deep frying (you could use vegetable/ canola/ sunflower oil but ghee gives tastier results)
Special equipment: A very fine metal sieve
PREPARATION
Heat your oven for 10 minutes at 150 C/ 300 F/ Gas Mark 2 and then turn off. Keep the oven shut to contain heat.
While the oven is heating, put the 4 cups of water and the sugar in a deep pan and boil. As it boils scum will rise to the top. Skim this off with a metal sieve. The sugar syrup must be boiled till it reaches a one-thread consistency. To see how this is done, take a look at Indian desserts.
While the oven is heating, put the 4 cups of water and the sugar in a deep pan and boil. As it boils scum will rise to the top. Skim this off with a metal sieve. The sugar syrup must be boiled till it reaches a one-thread consistency. To see how this is done, take a look at Indian desserts.
Once the syrup has reached the one-thread consistency, remove from the fire immediately, add the cardamom powder, stir and place the pan in the previously heated oven to keep the syrup warm.
Now put the bengal gram flour and baking powder in a large bowl and mix well.
Add a little milk at a time till you get a thick batter. Whisk to ensure all lumps are removed and the batter is very smooth.
Now heat the ghee on a medium flame till hot. Reduce flame a little.
Now put the bengal gram flour and baking powder in a large bowl and mix well.
Add a little milk at a time till you get a thick batter. Whisk to ensure all lumps are removed and the batter is very smooth.
Now heat the ghee on a medium flame till hot. Reduce flame a little.
Hold the sieve about 4 inches above the hot ghee and fill a ladle with the batter. Pour the batter into the sieve. Now use another spoon to gently press the batter through the sieve and into the ghee. It will fall like tiny drops/ beads – Boondi – into the oil! This is what gives the Laddoos their name! Press through all the batter you had put into the sieve like this.
Now fry the Boondi till they are a very pale golden colour. When done, drain, remove and put into a separate bowl. The fried Boondi should be cooked but not crispy.
Repeat till all the batter is used up.
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Once all your Boondi is ready, coarsely crush about 1/4 of it with a fork. Add the finely chopped dried fruits, pour the warm syrup over all the Boondi and keep aside for 10 minutes. The Boondi will soak up the sugar syrup and soften.
While this is happening warm the 6 tbsps of milk very slightly and then soak the saffron strands in it.
After the Boondi has sat in the syrup for 10 minutes, pour this saffron milk (remove strands before pouring) over it. Mix well.
While this is happening warm the 6 tbsps of milk very slightly and then soak the saffron strands in it.
After the Boondi has sat in the syrup for 10 minutes, pour this saffron milk (remove strands before pouring) over it. Mix well.
Now grease your hands lightly with some ghee and start forming the syrup-soaked Boondi into walnut-sized (or slightly larger) balls (Laddoo in Hindi). Press gently but firmly to bind the Laddoos together. Arrange as you go, on a lightly greased platter .
Allow the Laddoos to cool to room temperature before serving.
Boondi Laddoos can be made ahead of time and stored in a cool, dry place in an airtight container for about a week.
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5. Kaju Barfi
Lets start step by step kaju katli or kaju barfi recipe:
1: Take the cashews in a dry grinder or coffee grinder and grind to a smooth powder. i usually keep cashews at room temperature. hence the cashews are dry. avoid using refrigerated cashews. also make sure you don’t over do the grinding process as oil should not release from the cashews. i ran the mixer at a stretch first and then scraped the sides and ran again at intervals for a couple of times.
1: Take the cashews in a dry grinder or coffee grinder and grind to a smooth powder. i usually keep cashews at room temperature. hence the cashews are dry. avoid using refrigerated cashews. also make sure you don’t over do the grinding process as oil should not release from the cashews. i ran the mixer at a stretch first and then scraped the sides and ran again at intervals for a couple of times.
The cashews should be in powder form and not become pasty. if there are tiny pieces in the cashew powder, then just let it be….. or you can also sieve the cashew powder and keep aside. use a medium fine sieve and not a fine one to sieve the powdered cashews.
2: Take sugar and water in a thick bottomed pan or kadai or a non stick pan.
2: Take sugar and water in a thick bottomed pan or kadai or a non stick pan.
3: Keep on low flame and let the sugar dissolve in the water.
4: When the sugar completely dissolves in the water, add the cashew powder.
5: Stir and keep on stirring and stirring on a low flame. if there are lumps then break the lumps as you stir and continue to stir.
6: The mixture would start thickening and almost come together. when it starts coming together in one form and starts looking like a very very soft dough… its time to remove the whole lump of the mixture from the pan and place it on a work surface. this process of getting the cashew dough took me exact 8 minutes on a low flame. depending on your temperature, pan etc you can use a time span of 7 to 9 minutes after adding the cashew powder. another way of checking is taking a small piece of the dough and form into a ball. the ball should not stick to your fingers and be smooth. don’t even bother to scrape the edges. they are chewy.
7: Put the entire cashew dough on the work surface. add rose petals and ghee or oil. the dough would be very hot… so when the heat is enough to handle begin to knead the dough.
7: Put the entire cashew dough on the work surface. add rose petals and ghee or oil. the dough would be very hot… so when the heat is enough to handle begin to knead the dough.
8: Knead the dough lightly. don’t over do as this will release oil from the cashews. the grainy texture in the cashew dough goes away as you knead it. remember the dough should be hot while kneading. you can also apply some oil or ghee on your palms instead of adding ghee/oil separately. in case the dough is soft, then add a teaspoon of some milk powder. if the dough looks dry or dense, add a teaspoon of milk to soften it.
9: Flatten the dough and place it on a greased plate or tray. you can also place it on a large butter paper. the cashew dough should still be hot or warm when you start rolling it. as it cools it will harden more and becomes difficult to roll.
10: Gently roll with a rolling pin to make it slightly even. there will be fine cracks on the dough.
11: To smoothen the cracks, place butter paper on top and roll more. this will smoothen the cracks and the kaju katlis will have a smooth appearance. the cashew dough can also be rolled between two butter papers.
12: Roll to get a thickness of about 3 to 5 mm. let the rolled cashew dough cool.
13: Once cooled completely, cut the cashew dough into squares or diamond shapes. scrape off the uneven edges and you can have them
14: Using a butter knife gently remove the kaju katli pieces from the bottom, taking care that they do not break.
15: Remove and arrange kaju katli on a plate. serve kaju katli immediately or store them in air tight container.
let me tell you, kaju katli will get over very soon you can make them for any festive occasion. another variation of this kaju katli which you should try after mastering this recipe is kaju anjeer rolls (cashew fig rolls). they are also equally popular as cashew barfi.
let me tell you, kaju katli will get over very soon you can make them for any festive occasion. another variation of this kaju katli which you should try after mastering this recipe is kaju anjeer rolls (cashew fig rolls). they are also equally popular as cashew barfi.
We have included almost every Indian sweets recipes for diwali treats. Hope you like this article and once again we wish you a happy diwali.
Must See:
diwali sweets recipes by sanjeev kapoor
diwali sweets recipes in hindi
diwali sweets recipes in tamil
diwali sweets recipes video
diwali sweets recipes marathi
diwali sweets recipes by tarla dalal
easy diwali sweets recipes
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