The festival of Diwali gives us the license for fun and revelry. During the festive season of Diwali, India dresses up in a new look of fun and feasts. Diwali is the time for decorating your house with earthen lamps called diya, wearing new clothes, bursting firecrackers, meeting family and friends and of course enjoying the delicious items of sweets and snacks prepared specially for this occasion. People make colorful rangoli patterns in front of their house to give a festive look, special Diwali recipes are made and even gift items and greeting cards. Weeks before Diwali, every Hindu family is busy painting and decorating their homes, and shopping for gifts and preparing new dishes. On the Diwali day, shops are packed with people buying freshly made sweets. You can choose from a wide variety of sweets available in the market ranging from dry fruit sweets to special Diwali sweets.

Here are some recipes for sweets, which you can try at home as they are easy to make and fast to cook. You can try out these dishes and serve to your guests on the festive day.

Kesar Kaju Burfi Recipe

Ingredients:

1 tsp Kesar (saffron)
1000 gms Kaju (cashewnuts)
1/2 tsp orange color
600 gms sugar
2 chandi (silver) warak

Method:

Put cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
Mix sugar & Cashewnuts in a pan on a low flame, stiring constantly.
Mix orange and saffron color in it.roast till done.
Place a butter paper on the rolling board and put the mixture on it.
Now place another butter paper ,sandwhiching the mixture between the two paper. Roll it with rolling pin.
Take out the butter paper form top and place silver warak.
Cut the burfi pieces.

Jalebi Recipe

Ingredients:

4 cup flour (maida)
3 tbsp. fine grained semolina or rice flour
1/2th tsp. baking powder
2 tbsp curd (plain yogurt)
2 cups warm water
1 tsp. saffron threads, slowly dry-roasted and powdered
5 cups sugar
4 cups water
1 tsp green cardamom seeds powder
3 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Method:

In a bowl, take 3/4th cup of the water and mix well with flour, semolina or rice flour, baking powder, curd.You can also use a whisk for mixing.
Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth.
Keep the mixture for about 2 hours to ferment and whisk again before use.
Make one string syrup by mixing sugar into water & add saffron and cardamom powder in it.
Heat oil in a kadhai at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.
Fry them deeply until they turn in light brown color.
Take out the mixture from the kadhai and drain on kitchen paper and immerse in the syrup.
Keep them atleast for 4-5 minutes until they soak the syrup.
Take them out of syrup and serve hot.

Rasgulla Recipe

Ingredients:

Milk - 1/2 litre
Refined flour (maida) - 2 tsp
Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar- 1 cup
Water- 1 cup
Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

Heat milk in a pan and bring it to boil. Remove from heat.
Add citric acid or lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose essence.
Refrigerate and serve chilled.

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