DIWALI RECIPES 2014 | TOP 10 DIWALI SWEET RECIPES

7 Cup burfi | seven cup cake is an easy sweet recipe and in most of the houses it is a compulsory one for Diwali. My grandmother also does it every time and she she always says it is easy for distributing among neighbours too for diwali. My mother in law also makes this but she adds cashew paste to this. I have posted Coconut and cashew burfi . But this recipe is different and no complicated steps involved in making this diwali sweet. Looking for an easy diwali sweet, then this 7 cup burfi is a must try one. Check out my full collections of Diwali Sweets recipes

Ingredients

  Preparation Time : 5 mins | Cooking Time : 30Mins |    Yields : 20-22 pieces

     Besan | Kadalaimaavu   1 cup*
     Milk      1 cup
     Ghee      2 cups **
     Coconut    1 cup
     Sugar    2 cups
     Cardamom powder   a pinch (optional)
    *1 cup measurement you can take any small cup of your choice.
    **Ghee no need to add 2 cups, i felt  1 and 1/2 cup is enough.
   

Method:

• Dry roast the besan |kadalaimaavu till it emits a nice aroma. Roast in a low flame. Be careful not to burn this. Switch off the flame.

• Pulse the scrapped coconut once and add it to the besan. Add the ghee, milk and sugar. You can even reduce the sugar to 1 and 3/4 cup too.
• Mix well without any lumps. Switch on the flame and start stirring in a medium low flame.
• Be careful as the mixture will burn fast.

• Keep the flame to medium after 5-7 minutes.
• Soon the mixture will start thicken. At one stage the mixture will come into a whole mass without sticking to the bottom. Also it be porus too.

• Keep a greased plate ready and add the sweet mixture, which has come into a whole mass.
• Spread it evenly. Allow this to cool. When it is warm mark them into desired shapes.

• Once they are completely cool, cut them and  invert the plate and take out the burfis.

1. If you feel the burfi is not firm and is like a fudge, just put it back in the pan and stir for few more minutes and spread it again.
2. ensure the besan is roasted else raw smell will be there.
3. My mother in law will add 2 tblsp of sugar in the last to get firm burfis.

Badusha|Balushahi yes you heard it right, i succeeded finally and got my perfect badusha . For the past 2 years i am trying badusha but somehow it was hard. Finally got it perfect when i made this 2 days back. I literally jumped out of joy . Thanks to my friend's mother in law (Mrs.Shanthalakshmi) who gave me confidence  and gave a lot of tips to make badusha. But like most of the mothers she doesn't follow perfect measurements. But still she gave me some approximate measurements. I am bit skeptical to follow the approximate measurements and was  confused. Sailu's kitchen gave me clarity as the recipe what mami gave was almost close to her and i adapted the flour measurements from her.

Now i can confidently say i can make Soft badusha, a perfect diwali sweet recipe. Try this badusha recipe for Diwali 2014.

Ingredients

  Preparation Time : 15 mins | Cooking Time : 55 Mins |   Yields: 14

     Maida     2 cups
     Baking soda   1/4 tsp
     Melted Ghee + Oil  1/4 cup
     Curd    2 tbslp
     Water    To make the dough
     Oil     to deep fry
     Pista |almond    for garnishing
   For sugar syrup
   Sugar    1 cup
   Water    1/2 cup
   Lemon juice    1/4 tsp
   Saffron    few strands

Method:

• In a wide bowl add the ghee+ oil, baking soda and curd. Beat this well for 10 mins till they get incorporated very well.  Take  the flour in a wide bowl.

• Add the beaten ghee curd mixture to the flour.

• Mix this with your fingers and make it like a bread crumbs. Add water and make it a soft and non sticky dough without any cracks. This is very important. If you knead the dough hard, the badushas will not be soft or flaky.
• Rest the dough for 10 minutes. Keep it covered. 

• Make the sugar syrup by combining the sugar and water. Let it boil and form One string consistency.
• Add lemon juice and saffron to this and switch if off.

• Make  the dough into equal lemon sized balls. Take one ball and flatten it with your palm.

• Make dent in the center with your thumb and heat the  oil for deep frying the badushas.
• Repeat the same for the rest of  the dough.

• When the oil is hot switch off the flame and slowly put in the badusha into the oil. After few minutes the badhusha floats up on the top and switch on the flame.

• Fry in medium low flame till they turns nice brown colour. Never fry in a hurry, it will not get cooked inside.

• Dip it in the sugar syrup. Ensure that the syrup should be warm. Else you warm it for a minute and then dip in the syrup. Let it stay till you fry the next batch. Take it out from the syrup and place it on a plate.

• I added saffron in the second batch and so you couldn’t  see in the above picture. I was bit nervous about the outcome of the badushas and so i forgot to add.
• You can decorate with few coarsely pound almonds or pistas.
• The badushas can be stored for 4-5 days at room temperature.
• It tasted very nice and was soft and juicy the next day.

1. Always fry the badusha in a low heat. Else inside will not get cooked.
2. Do no add cooking soda more than the amount mentioned.
3. Vanaspati |dalda will give a fantastic texture to the badusha.
4. Always make the dough smooth and soft without any cracks.
5. While heating the oil, to check whether it is perfect,pinch a small piece of dough into it and when it raises immediately, the oil is hot. Switch off the flame and put the badushas into it.
6. Never over crowd the badushas into the oil.
7. If the dough is cracked the badushas will get cracked while frying.
8. You can add cardamom powder to the sugar syrup. If adding, just add a pinch.