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KHOYA BURFI RECIPE | MAWA BURFI RECIPE| EASY DIWALI SWEETS

20.09 | Label: ,

Mawa-burfi
Khoya burfi| Mawa burfi |Punjabi dodha Burfi is a very tasty Indian Sweet. I remember eating this in assorted Sweet boxes. Last year one of my relative was asking me for the recipe of dodha burfi, which she tasted in Haldiram's Sweet box. This year again she reminded me and you won't belive, it was such an easy sweet recipe and turned out well too. Needless to say  the taste was awesome. I tried this sweet from Indian Cuisine site and it turned out perfectly as how she mentioned. Sharing the recipe of Khoya burfi | Mawa burfi - an easy diwali sweet recipe.


                              INGREDIENTS
Khoya Burfi                   
Khoya-burfi

Preparation Time : 10 mins  Cooking Time : 25 mins
Serves: 2 Recipe Category: Indian Sweet


   Unsweetened Khoya|Mawa   1 and 1/2 cup
   Sugar      1/2 cup
   Ghee    2 tblsp
   Pistachios  few   (for garnishing)


Khoya-burfi
Method:

  • Bring the khoya to room temperature. I used the Nanak Brand Khoya .
  • Take half of it and crumble it with your hand and measure 1 and 1/2 cup. Keep it aside. 
  • Pound the pistachios in a mortar and pestle coarsely. You can chop them into fine pieces too.
    khoyaPista
  • In a pan add ghee and start roasting the khoya in a low flame till it becomes golden brown. It will be slightly grainly or crumbled texture after it is getting roasted. Roasting will took approximately 15 minutes.
    KhoyaFry -khoya
  • Combine sugar with 3 tblsp of water and let it boil for 4 to 5 minutes. No need to get string consistency. Add the sugar syrup to the roasted khoya.
sugarcook
  • Cook in a medium flame till the mixture leaves the side of the pan. It will take 3-4 minutes only.
  • Transfer this mixture to a greased plate and sprinkle the copped pistas on this. Pat gently with the back of a spoon.
Spread-in-plateAdd-pistas
  • When it is warm cut them into desired shapes.
Khoya-burfi   Barfi
  • The burfis will be bit chewy when u taste it immediately. After refrigeration of 2 hours, they become firm and it stayed well for a week in the refrigerator.
Dodha-burfi
Notes:
  1. Even while transferring the khoya sugar mixture to the greased plate you feel like it is not like a whole mass. Do not worry, it will be perfect when cooled.
  2. I used unsweetened Khoya, which i got from Mustafa center.
  3. Pistachios can be replaced by almonds too

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SAFFRON FLAVORED COOKIES | EGGLESS COOKIES FOR DIWALI

02.25 | Label: ,

Indian-short-bread-cookies
Last year for  diwali i have posted NAN KHATAI for diwali, it turned out very nice and also it was a super hit among my friends too. For diwali 2014, too i wanted to post a Indian style eggless cookies. I book marked this 2 years back from Divine taste blog , finally tried it and it turned out very nice. I just followed the recipe without any alterations. If you are interested in making cookies for diwali, try this easy and flavorful cookies. Best give away goodies for diwali too.

Ingredients
Saffron cookies

  Preparation Time : 10 mins | Baking Time : 20 Mins |    Yields: 35 cookies

     All purpose flour | Maida   1 and1/2 cup
     Sugar    1/2 cup
     Pistachios   15
     Saffron    1/4 tsp
     Ghee     1/2 cup (room temperature)
     Milk  2 tsp  (to soak saffron)
     Cardamom powder  a pinch 


Saffron -cookies
Method:
  • Soak the saffron in warm milk for 10 minutes and chop the pistachios into small.
saffron-soakedpista
  • Powder the sugar and add the powdered sugar and ghee in a bowl. Beat this with a spoon till it becomes creamy.
  • In a wide bowl add the flour and cardamom powder.
sugar-gheedough-cardamom
  • Add the creamed ghee and sugar and this mixture to the flour along with the soaked saffron. Make it into a soft dough. You can add few drops of milk to make the dough.
flour-saffrondough
  • Take small portion of dough and roll into a thick circle.
  • Sprinkle few pistachios on this and press it gently with the rolling pin.
roll-doughnuts
  • Cut it with a cookie cutter. Arrange them on a baking tray lined with parchment paper. Repeat this for the rest of the dough.
  • Bake this in a preheated oven at 160 degrees for 10to 12 minutes. These cookies were slightly soft when you take it out but will be crispy when it is completely cool.
ready to bakebaked
  • I slightly over baked my first batch of cookies but did the  second batch perfectly.
Safforn - flavored- cookies
Notes:
  1. Add good qualitly of saffron to get nice yellow colour.
  2. Pistachios can be replaced with almonds or cashew nuts too.
  3. The cookies were not too sweet but were perfect, if you want you can add extra 2 tblsp of sugar to make it little more sweeter.
  4. You can add a pinch of nutmeg powder to enhance the taste.

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SUGAR SYRUP FOR INDIAN SWEETS | INDIAN KITCHEN BASICS

23.05 | Label:

one-string-syrup
As diwali is fast approaching, i wanted to post the make a detailed post on how to check the sugar syrup consistency. I am getting queries from  readers as how to check the sugar syrup consistency. Though i have mentioned that in my Boondi ladoo and mysore pak post, i am explained here again. I tried my best to explain and still you have any queries feel free to mail me or leave your comments. I couldn't take pictures for 2 string and three string as i couldn't bear the heat and got my fingers burnt for keeping it long time in my hand and camera in other hand. Let me explain today how to make sugar syrup or chasni for various sweets . I have given information to the best of my knowledge, which i gathered from my mom , my athai and also from my own experience too . I am sure it will be useful for beginners.

Ingredients
Sugar syrup

  Preparation Time : 5 mins | Cooking Time : 8-15 Mins |  

     Sugar   1/3 cup
     Water   1/3 cup
     Milk  2 tblp


Method:

  • Put sugar and water in a pan and allow this to boil.
  • Stir it once and leave it undisturbed. Do not stir.
  • After the sugar dissolves add milk to the sugar syrup. The impurities if any in the sugar will start floating on the top. Take this out with a help of a perforated ladle. I skipped this step as my sugar was clean .
sugar-watersugar-boil
  • Boil this again. After few minutes, if you take the syrup in a ladle and touch with your hands it will be sticky. This is we call "pisu pisupu padham" in tamil. This syrup is used for Gulab jamun.
  • If you further boil the syrup for few more minutes in low flame, and take the syrup in your hands and test it it will for  half string, that is, it will form a string but will immediately break, if you pull and forefinger and thumb gently apart.It is called half string consistency.
  • The next stage is one string consistency. If you boil few more minutes after the half thread consistency, one string will be formed.
  • When you touch the syrup with your forefinger and rub between thumb, if you gently pull your fingers apart, one string will be formed and it will be firm. This is one string consistency. This is used for boondi ladoo, jalebi and mysore pak.
half-stringone-string-syrup
  • Further more if you boil it will form 2 thread consistency. This is used for sweet boondi and badusha.
  • Further more if you boil and if you take water in a cup of pour little syrup in the water and if you gather this it will make a soft ball. It is called soft ball consistency.
  • It is  used for sakkarai adirasam.
  • Next stage is hard ball consistency. If you put the syrup in water it will gather a mass and if u hit it on a plate it will give "thung" sound. This is hard ball consistency, which is generally used for Chikkis.
hard-ballhard-ball
  • The next stage is caramel stage where the sugar turns slightly golden brown. We don't use this for Indian sweets.
Stay tuned for more Indian sweets coming up for this diwali.

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BREAD DRY GULAB JAMUN RECIPE | DIWALI SWEETS RECIPES

00.33 | Label: ,

Bread-gulab-jamun
Diwali 2014 is  on October 22nd  and i am so excited to share new diwali sweets and savory recipes with you all. Stay tuned for more recipes coming up till diwali.  Gulab jamun is made in almost in all houses for diwali . Two year back i posted Khoya gulab Jamun and i wanted to try dry jamun recipe. Dry jamun will be easy to pack for guests and friends and also the sugar syrup will not get wasted . You can try this version of dry jamun even with instant gulab jamun mix too. Bread jamun was very tasty and pretty soft too. Sharing the recipe of instant bread gulab jamun recipe. Involve your kids in rolling the jamuns in sugar. The recipe i saw in a you tube video and noted it down also i referred Priya's blog too.

Ingredients
Bread dry jamun

  Preparation Time : 20 mins + soaking time 2 hours |  Cooking Time : 35 Mins |   Yields: 15 jamuns

     Bread slices   4
     Sugar (for syrup)  1/2cup
     Milk powder | Maida (all purpose flour)  2 tblsp
     Milk     1/4 cup (room temperature)
     Sugar (to roll)   2-3 tblsp
     Oil    for deep frying
     Cardamon pods   2 (optional)

Bread-dry-jamun
Method:
  • Trim the sides of the bread and dip them in milk and take out immediately.
dip-in-milksqueeze
  • Squeeze the extra milk nicely and place it in a broad vessel. Add maida| milk powder and knead it into a smooth dough, without any cracks. If needed grease your hands with ghee. If you feel it is not binding well, put his in a mixie and pulse once..
make-doughdough
  • Divide the dough into equal parts. Keep oil for deep frying. When the oil becomes hot , keep the flame to low and drop in the balls, do not over crowd the pan. 
ballsfry in oil
  • These bread jamuns took little extra time to cook. Unlike the normal jamuns it was not cooked quickly. Actually i tried cooking this in an paniyaram pan, but lost patience and transferred to oil .Take it out from oil when they turn golden brown and drain them in a kitchen towel.
take-from-oildrain-oil
  • Make the sugar syrup by adding 1/2  cup of sugar in a pan . Add 1/4 cup of water to this. Bring to boil and add cardamom pods if using.
  • Boil till the sugar syrup becomes sticky. Switch it off.
  • Allow this to become warm. Add the fried balls to the syrup and let it soak in sugar syrup for 2 hours.
sugar syrupjamuns in syrup
  • After 2 hours, take out the balls soaked in sugar syrup . By this time most of the syrup must have observed by  the bread jamuns.
  • Take 2-3 tblsp of sugar in wide plate. Roll the jamuns on the sugar and place it on a plate.
take-from -syruproll-in-sugar
  • Repeat the same for the rest of the jamuns.
Bread-dry-jamun
Notes:
  1. Instead of rolling in sugar you can roll in desiccated coconut too.
  2. Even you can roll in small rice mittais too (jeeraga mittai) or rice crispies.
  3. This jamun will stay good for 2 days if refrigerated properly.
  4. Always ensure to cook in a low flame. Else it will not get cooked inside.
  5. If you are planning to keep it as normal jamuns in syrup instead of dry jamun, add 3/4 cup of sugar and 1/2 cup of water for the syrup .

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