Diwali Sweets Recipes 2016 | 57 Diwali Sweets

Diwali - the festival of lights is on Nov 11th and I am sure many of you must have started preparing the sweets and savories for the upcoming festival.No festival is complete without sweets and especially for Diwali one likes to indulge in a lot of varieties of sweet. I have compiled a list of sweets across various categories - ranging from kheer to traditional sweets to several others that are specially prepared to distribute among friends and family.
Check out the various sweet treats and do prepare them and enjoy with your friends and family and have a great Diwali. Another aspect of Diwali, is the preparation of sweets at home - its fun and keeps the festive spirit soaring - so if you dont have much time you can prepare some of the simple sweet varieties highlighted below - these include - Kesar Peda ,Paneer Peda ,7 Cups Cake all Payasam recipes.

Check out Diwali Savouries Post here.

For a vast variety of Payasam recipes check out this post.

                  
       Ariselu(Adhirasam)             Karanji                         Kobbari Boorelu  
     
                  
        7 Cups Cake                   Sooji Coconut Burfi                Coconut Burfi

            
                   
      Dry Fruits Ladoo                   Kobbari Louse                Sunni Undalu
 
                   
       Peanut Laddu                  Rava Laddu                         Til(Sesame) Laddu

                    
       Aval(Poha) Laddu        Koa Kobbari Kajjikayalu         Moong Dal Ladoo  
 
                   
       Khoya Jamun             Kesar Peda                             Milk Powder Gulab Jamun
 
                   
        Madatha Kaja                      Dry Fruit Burfi                      Sweet Diamond Cuts

                   
       Paneer Peda                  Coconut Choco Truffles       Oats-Nuts Ladoo

                     
        Rabdi                                         Shahi Tukra                  Sago Halwa

                      
       Carrot Halwa                     Beet-Carrot Halwa                Kasi(Ash gourd) Halwa

                 
       Puran Poli                      Garugu Holige                          Til(Nuvvula) Holige                    

             

                    

        Groundnut Holige           Crispy Sugar Poli                    Sajjappa

   
                      
      Kayi Holige              Boorelu/Poornalu                     Moong Dal Kheer

                 
       Semiya Kheer                    Sooji ki Kheer                     Carrot Kheer

                 
       Sago Kheer                   Rice Chana Dal Kheer          Poppy Seed  Payasam

                 
          Semiya Kesari                 Komala Kheer                Makhana Kheer 
     
                   
       Mango Sheera                     Pineapple Kesari                     Mango Burfi
   
                    

     Chana Dal Payasam             Poha Kheer                           Fox Millet Kheer 

         

     Basundi                               Lauki Halwa                              Carrot Phirni



Check out Diwali Savouries Post here.

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Carrot Halwa | Gajar ka Halwa | Halwa Recipes

'Carrot Halwa' aka 'Gajar ka Halwa' needs no introduction.It is a famous Indian dessert which is so commonly prepared during festivals,occasions and functions.Carrot Halwa can be served hot,warm or at room temperature,it tastes yumm!! Usually it is served with Vanilla Ice cream in functions to make it rich dessert,I just love the combo.

The Preparation process of this halwa is bit time consuming, I find the process of grating the carrots is quite tedious and also one needs to give constant attention while preparing the halwa.I prepare these kind of halwas in two different ways.Sometimes I use a pressure cooker method and use Condensed milk which is bit quick and sometimes I follow the conventional method of preparing the halwa using a thick kadai and also use mawa in it.Both the processes yields good tasty halwa but it all depends on how much time and energy you have to prepare it.I have earlier posted Lauki ka Halwa and Beet-Carrot Halwa which I prepared using the pressure cooker method,you can check out those recipes too if you are interested.

During winters the markets are loaded with those bright red color Delhi carrots, I do not miss to prepare this delicious and yummilicious Gajar ka halwa using those red carrots during the season. But one can prepare this halwa using the regular orange colored ones too.The taste and texture of the carrot halwa slightly differs when using these red and orange carrots,but it tastes delicious neverthless.

Check out few other desserts recipes using fruits and vegetables here:

• Carrot-Beetroot Halwa using Condensed milk
• Carrot Kheer
• Carrot Phirni
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 

Carrot Halwa | Gajar ka Halwa Recipe:

yields 5-6 cups

Prep time: 20 mins | Cooking time: 1 hr | Total time: 1 hr 20 mins

Cuisine: Indian | Category:  Sweets/Desserts

Ingredients:

1/2 kg Red or Orange Carrots, peeled and grated(4 heaped cups roughly)

2 cups Full cream Milk

1 cup Unsweetened khoya(mawa)

1/4 tsp Cardamom Powder
1 3/4 cup Sugar(add it accordingly)
12-15 Saffron strands
2 tbsp chopped Cashew nuts
2 tbsp chopped Almonds
2 tbsp chopped Pistachios
3 tbsp Raisins

1/3 cup Ghee

Method: 

• Soak saffron strands in  2tbsp of warm milk and keep it aside.Slightly press the saffron strands in between your fingers before you add to the milk,this gives good color.

• Peel the carrots and grate them using a grater and keep it aside.

• Heat 1/4 cup ghee in a large thick kadai and add chopped nuts and fry them separately and keep aside.

• Add grated carrots  to the remaining ghee and fry for 3-4 mins and then add the milk.Let it cook for 15-20 mins until all the milk is evaporated and the carrot is cooked.You need to stir it constantly with a steel spatula and always scrape the milk deposits accumulated at the edges in kadai.It may take a couple of minutes more.

• Add khoya and sugar to it and stir it nicely and now the mixture becomes bit thin and hence cook it again for 15-20 mins until the mixture is all dried up.

• Add soaked saffron milk to it and give a nice stir.
• Add the remaining ghee (2-3 tbsp approx) and cook until the ghee separates from the mixture(this takes approx 10 mins),stirring constantly.

• Add all the fried nuts and raisins and cardamom powder and mix everything.

Serve the halwa hot/cold garnished with flaked almonds and pistachios.You can even serve it warm with vanilla ice cream.

Notes:

1. You can even use the pressure cooker for cooking the carrots instead of heavy kadai.In that case,after you fry the carrots in the ghee and add milk bring it to full pressure in the cooker(no need to wait for a whistle) and switch off and wait until the pressure drops and follow the remaining process.This saves some time as to cook the carrots in a kadai takes lot of time.
2. You can even reduce the quantity of sugar to 1 cup and add 1/2 cup of condensed milk which makes the halwa still richer.
3. During winters you can use red carrots to prepare this halwa.The red carrots adds a nice taste to halwa.
4. You can even mix carrots and beetroots to make this halwa.You can find the recipe here for Beets and Carrot Halwa.
5. Replace carrots with beetroot,ash gourd or bottle gourd and follow the same process to make Beetroot halwa,Ash gourd Halwa(Kasi Halwa) and Bottle Gourd Halwa respectively.
6. The amount of khoya can be reduced to 1/2 or 3/4 th cup but the more the khoya,the richer the halwa.

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: carrot halwa, gajar ka halwa, how to prepare gajar ka halwa, halwa recipes, carrot halwa recipe using khoya, indian sweet varieties, sweet recipes, easy dessert recipes, indian dessert recipes

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Moong Dal Murukku | Pesarapappu Jantikalu | Diwali Snacks Recipes

Diwali is nearing by and I see all blogs are flooded with various sweets and savouries recipes.As I mentioned earlier I would be posting few recipes for Diwali as I was fortunate enough to click few pics in the last year when I had spent quality time with my parents during my pregnancy and post natal care. My mom preferred to give me home made sweets, snacks and savouries during that time. Though I could not capture all the food items my mom prepared through my camera,I somehow managed to click few items which I am sharing happily with you people now. This Moong dal Murukku was one of those recipes she prepared for me.

'Pesarappu Jantikalu' aka 'Moong Dal Murukku' is more popular in Andhra when compared to the other South Indian states.The preparation process of this moong dal murukku is similar to  Manugupoolu(Mullu Murukku) but we have added moong dal in addition to the other ingredients used to prepare Mullu Murukku. The taste of the moong dal murukku is significantly different when compared to the Mullu Murukku.Also this murukku has got lovely golden brown color because of the addition of moong dal. Try this crunchy and tasty moong dal murukku for Diwali and I am sure you will hook to it.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Moong Dal Murukku | Pesarapappu Jantikalu Recipe:

Shelf life:2 weeks | Author: Prathibha Garre

Prep time: 30 mins |  Cooking time: 30 mins | Total time: 1 hr

Cuisine: South Indian | Catgeory: Snacks/Diwali Savouries

Ingredients:

4 cups Raw Rice

1 cup Moong dal

1 cup Fried gram

2 tsp Carom seeds(Ajwain)

1 1/2 tbsp Red chili powder

3 tbsp Butter

Salt to taste

Method:

• Dry roast moong dal until slight red in color and let it cool.Slightly warm the fried gram in the same kadai for a minute,do not roast it.
• Grind raw rice,roasted moong dal and fried gram into a fine powder.You can get it done from a mill if you are doing in a large quantity.If you are grinding it at home make sure you grind it to a fine powder and sieve it to remove any rawa residual in the flour.
• Now measure the quantity of flour.Take equal quantity of water and boil it,reserve some water(2 cups) and use it later if necessary to bind the dough.
• In a big bowl take the flour and add carom seeds, salt and red chili powder and mix well.
• Add butter and the rice flour mixture to the boiled water and stir it immediately and remove from fire.If you find it dry add more water(reserved hot water) and mix until you get a thick dough.Leave it aside for 5 mins until you can handle the mixture with hands. 
• Meanwhile heat oil in a kadai to deep fry murukkus..

                                                           

• Use the 3 hole star disc (disc-5 in the image above)in the murukku maker and fill the dough in it.You can even use disc-4 to prepare this murukku.
• Press the murukkus in a circular motion in the hot oil carefully.Do not bother even if it breaks and also try not to over crowd the murukku in the oil.
• Deep fry over MEDIUM to HIGH flame until the bubbles vanish in the oil.Drain on to a colander to remove excess oil.Repeat the same process with all the dough.
• Let the murukkus come to room temperature and store them in air tight container.

You can serve them along with tea or munch when ever you want.

Notes:

1. If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch.
2. The murukkus will be slightly reddish in color when they are fried but they reduce the color by next day and almost turn slightly brown.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Chekkalu/Thattai/Savory Rice Crackers
• Karam Gavvalu - Andhra Special
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Spicy Palakayalu | Spicy Rice flour Balls

Technorati Tags: moong dal murukku, murukku recipes, pesarapappu jantikalu, jantikalu recipes, diwali savouries, diwali snacks recipes 2015, easy snacks recipes for diwali, diwali recipes

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Rava Ladoo | Sooji Ladoo | Rava Laddu Recipe | Easy Diwali Sweets Recipes

Rava ladoo is one of the easiest ladoo recipes which even a beginner can attempt with out any fear,it is not only easy but also is very tasty. There are few variations in the preparation process of these ladoos. In south India few house holds use freshly grated coconut and few do not use it,but the addition of coconut reduces the shelf life of these ladoos.Also some prefer to use milk as binding agent and use little ghee to prepare the ladoos while few prepare the ladoos with lots of ghee and again the addition of milk reduces the shelf life of these ladoos.While in North few use dessicated coconut instead of fresh coconut to make these ladoos.Whatever might be the variation these ladoos still taste equally delicious.

If you are looking for a easy sweet recipe to prepare for this Diwali this sooji ladoo is the best option to prepare.

Also check out other Ladoo recipes in my blog here:

• Coconut Choco Truffles
• Moong dal Ladoo | Pesara Sunni Vundalu
• Minapa Sunni vundalu /Urad dal Laddoos
• Oats and Dry fruits Ladoo -Sugar free and Fat free 
• Kobbari Louz | Coconut Ladoo

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Rava Laddu | Sooji Ladoo Recipe:

yields 18-20 ladoos

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins

Cuisine: South Indian | Category: Sweets

Ingredients:

2 heaped cups Sooji or Chiroti Rava

2 levelled cups Sugar

1 cup grated Coconut

10-12 Cashewnuts,finely chopped

3-4 tbsp Raisins

1/3 - 1/2 cup Ghee,enough to form ladoos

1/2 tsp Cardamom powder

Method:

• Heat 1 tbsp ghee in a kadai and fry chopped cashew nuts and raisins and fry them until the cashew nuts turn golden brown in color and the raisins become plump.Remove them and keep aside.
• In the same kadai add rava and fry until you get a nice aroma and roast with out discoloring the rava and remove it to plate.
• In the same kadai add fresh grated coconut and fry slightly for a short time.
• Powder sugar in a mixie and remove it to a big bowl.
• Powder the roasted rava to a coarse powder,you can avoid this step if you are using baarik rava(chiroti rava).
• Add roasted and ground rava and grated coconut to the powdered sugar in a bowl and mix everything well and leave it aside for half  an hour.
• Add fried cashew nuts and raisins and cardamom powder to the above mixture.
• Melt the ghee and add it to the mixture and mix nicely.
• Make small balls(ladoos) out of this mixture using hands.Roll the ladoos tightly so that they would not break down when arrange in the box later. If the mixture is too dry to roll into ladoos,you can add either more warm melted ghee or some milk and mix well and start making ladoos again.

Arrange them in a wide airtight container and store it upto a week.You can even refrigerate them.

Notes:

1. The shelf life of these ladoos is not much as we use fresh grated coconut in it.I would recommend to keep it in fridge after 1-2 days.
2. If you want to increase the shelf life avoid fresh coconut and can prepare the ladoos following the same process.
3. You can reduce the quantity of ghee and sprinkle approximately 1/4 cup of milk to all the ingredients while mixing in a bowl and leave it for half an hour.
4. The ladoos would be slightly soft while rolling and get set when rested for a couple of hours.

Technorati Tags: sooji ladoo, rava laddu, rawa ladoo, how to make rava laddu, easy sweets recipes for diwali, easy laddu recipes, ladoo recipes

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Kasi Halwa Recipe | White Pumpkin Halwa | Ashgourd Halwa

Kasi Halwa is nothing but halwa made up of White Pumpkin(Ash gourd), I wonder how it got that name but neverthless this halwa tastes just amazing. Kasi halwa is a very popular sweet which is served with breakfast during any occasion or functions in Karnataka. The preparation process of this halwa is similar to any other halwa,but there are few variations in the preparation process of this halwa.One can prepare this halwa with out the addition of milk or khoya and it tastes yet delicious.The addition of koa(mawa) to the kasi halwa is optional but I prefer to add it as it gives a nice taste and texture to the halwa.

Check out few other desserts recipes using fruits and vegetables here:

• Carrot-Beetroot Halwa using Condensed milk
• Carrot Kheer
• Carrot Phirni
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 

Kasi Halwa | Boodida Gummadikaya Halwa Recipe:

Serves 4

Prep time:15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: South Indian | Category: Sweets/Desserts

Ingredients:

2 cups grated White Pumpkin/Ashgourd

1 cup Sugar

1/4 cup crumbled Khoya/Mawa

1/2 tsp Green Cardamom powder

10-12 Saffron strands

2 tbsp chopped Cashews

2 tbsp Raisins

2-3 tbsp Ghee

Method:

• Heat 1 tbsp of ghee and fry the chopped cashewnuts and raisins separately and keep them aside.
• Cut the white pumpkin into big pieces and remove seeds from it.Grate the pumpkin and pressure cook till one whistle without adding water to it.You can even add the grated ashgourd mixture to a thick bottomed pan and saute it until the raw smell goes away,its bit consuming as the vegetable leaves lot of water and saute until the water dried up and the ashgourd becomes soft.
• If you have pressure cooked the ashgourd,let it cool and then squeeze out water from that and keep aside.(If you are directly cooking it on tawa you do not need to squeeze any water from it)
• Add sugar to the ashgourd mixture and cook on high flame until the sugar melts.Reduce the flame add saffron strands and mix well.Cook it further until the mixture turns slightly mushy and cooked well. 
• Add crumbled khoya to it when the halwa is 3/4th cooked
• Once the mixture becomes kind of glossy and transparent mass add 2 tbsp of ghee and cardamom powder and cook until the mixture leaves the sides of the pan.
• Add fried cashewnuts and raisins to the halwa and mix nicely.

Serve it warm or at room temperature.

Notes:

1. The addition of khoya is optional,but it adds nice taste and texture to the halwa.
2. The pressure cooker version is faster but you need to wait to squeeze the water until it cools down.So choose either of the ways according to your convenience.
3. You can even add whole cream milk to the halwa.You can add at the stage of - after the water evaporates from the ashgourd mixture while sauteeing you can add milk and cook further until it is completely absorbed by the mixture and becomes dry.
4. You can add kesar food color too if you wish.But the saffron strands itself will give nice yellowish color to the halwa.

Check out various Diwali Sweets Recipes here.

If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: kasi halwa recipe, boodida gummadikaya halwa, white pumpkin halwa, ashgourd halwa, easy halwa recipes, south indian sweets recipes, halwa varieties

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