Deepawali or Diwali is the biggest and the brightest of all Hindu festivals. The four days of celebration, brightens the country with its brilliance, and dazzles all with its joy. Each of the four days is full of feast, frolic, fun and food. Sweets of different types play a very important role in any celebrations. Whatever the festival may be without the sweets the day will be incomplete. Relatives and friends start visiting the houses during festive season. Start preparing these yummy sweets and make your day delight. These three sweets are very commonly prepared and eaten on the day of diwali especially after burning the crackers. Below are the easy recipes which you can prepare at home before the day of diwali.
Recipes of Diwali Sweets
Mohanthaal is a famous sweet from the Guajarati cuisine. It is a tactfully made sweet made in most houses during Diwali. The basic ingredients of mohanthaal are besan, ghee, mawa and sugar.
- 3 cups of besan
- 1 ¼ cup ghee
- ¼ cup khoya
- 2 ¼ cups sugar
- ½ tsp cardamom powder
- 10-12 almonds
- 10-12 pistachios
How to Make
- Combine besan and ¼ cup of ghee in a bowl and mix well with the finger tips till the mixture is crumbly. Leave it for 10 minutes.
- Cook the besan and ghee on slow flame till it turns brown while stirring continuously and scraping the sides of the kadhai.
- Add the mava, and cook on a slow flame a few minutes , while stirring continuously. Remove from the flame.
- Make a sugar syrup with sugar and little water Cook on a slow flame s to form a one-string consistency.
- Add the sugar syrup to the besan mixture and keep stirring continuously for 10 to 15 minutes till the mixture thickens to a dropping consistency.
- Add the cardamom powder and half of the almond and pistachio slivers and mix well.
- Pour into a. (8″) diameter thali and spread the mixture evenly with a spatula.
- Sprinkle the remaining almond and pistachio slivers and keep aside .
- Cut square or diamond shape and store in an air-tight container.
Recipe of Gulab Jamun made from Milk Powder (Diwali special in north and south India)
Gulab Jamun is one of the most popular sweet to celebrate any occasion whether it’s small or big Authentic gulab jamun is prepared with khoya and it taste delicious but now a days milk powder gulab jamun has become more popular. It can be served at hot, cold, warm or room temperature.
Gulab Jamun made from Milk Powder
- 1 cup Milk Powder ¼ cup Maida
- ¼ tsp Soda Bicarbonate
- ¼ Cup Milk or as needed [
- 1tbsp ghee
- Oil/Ghee For Deep Frying
- 2 Cups Sugar
- 2 Cups Water
- 1tsp Rose Water
- ½ tsp Fresh Crushed Cardamom
How to Make
- Prepare sugar syrup by boiling sugar and water in a large bowl to make a 1 string consistency syrup. Add cardamom powder and rose water .
- Whisk milk powder, Maida, soda in a bowl.. Add r ghee and rub with palms to combine it well .
- Add milk in small quantity and make soft dough. Knead for 4-5 minutes to make it smooth, and keep aside for 10 minutes.
- Make 20-22 smooth balls from the dough. Heat oil in a wok and drop the 6-7 gulab jamuns and deep fry on slow flame until they become brown. Keep stirring all the time.
- Cool for 2-3 minutes then drop in prepared sugar syrup and allow it to soak for minimum 30 minutes.
- Garnish with almond or pista slivers and serve.
Recipe of Gujiya (Diwali special)
Karanji, Karjikai, Kajjkayalu etc. is same name for Gujiya, which is a must sweet on Diwali and Holi in every house in North India.
Recipe of Gujiya
For Outer Layer
- 2 Cups – Maida
- 4 tbsp. – Oil
- Oil – To Deep Fry
- ½ kg –Mawa
- 2 Cups – Powdered Sugar
- ½ tsp – Cardamom Powder
- 2 tbsp.– Raisins
- 4 tbsp. – Chopped pistachios
How to Make
- Mix 4tbsp.oil in the flour. Add water and make stiff poor like dough and keep aside.
- In a wok cook mawa in slow flame for 2-3 minutes or until its melts, loosen up. Powder sugar with cardamom seeds. Add to the kola along with raisins and pistachios slices.
- .Knead dough again for 4-5 minutes and make small size balls.Roll into thin poor of 5′ diameter
- Grease the gujiya mould with oil and place rolled poori on top of it. Place 1 tbsp. of filling on one side of partition.
- Bring another partition together and close it. Press the edges to seal gujiya well and remove excess portion from mould. Gently open mould and take out gujiya.
- Heat enough oil for deep frying and drop 3-4 gujiya at time and fry in medium to slow flame until both sides golden brown,
- Cool completely before storing in air tight container.