Deepavali | Diwali (Sweets and Savory) Recipes

Badam Burfi | Almond Burfi / Fudge

This version of badam barfi is my MIL's recipe. It's easy and minimal ingredients. Badam Burfi / Almond burfi is rich in flavour and a very smooth burfi. This is the traditional Indian sweet and there are lots of methods used to make do this sweet. Mostly made or bought in sweet shops during festivities or joyous celebrations. This is not made at home as regularly / widely as other sweets. Also because i think Badam is expensive to an average Indian Family.

Prep Time : 10+15(soaking time)
Cook Time : 30 Mins

  • Badam / Almonds - 1 cup
  • Sugar - 1-1/2 cup (adjust the taste)
  • Water - 1/4 cup ( for sugar syrup)
  • Hot Water - 4 cups 
  • Milk - 1/4 cup
  1. Soak the almonds / badam for 15 mins
  2. Take out all the skins and grind into a smooth paste  along with milk
  3. In a pan add sugar and water bring to boil stir once and boil until one string consistency
  4. Add badam paste and mix well stir constantly on medium flame
  5. In the mean while be prepare for ghee greased plate
  6. Stir until all paste done and come out clean in a pan
  7. Transfer into greased plate leave for few mins
  8. Then cover the parchment sheet paper and flatten them using rolling pin
  9. Cut the desired shapes and store into air tight box

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Dharwad Peda

This is the one most delicious peda and also one of my favorite sweets. This is North karnataka special sweet and has been named after one of the cities in North Karnataka - Dharwad. This is very rarely prepared at home but available in all sweet shops in Karnataka. 

Prep Time : 10 Mins
Cook Time : 20 Mins

  • Mawa / Kova / Khoya - 2 cups , crumbled
  • Sugar - 1 cup
  • Milk - 1/2 cup
  • Ghee - 2 tbsp
  • Cardamom powder - 1/2 tsp
  • Clove / Lavanga / Lavang powder - 1/4 tsp
  1. In a heavy bottom non stick pan. Add mawa in it 
  2. In a medium flame stir mawa once it is slightly melt add milk. Stir it continuously.
  3. Then it become thick add sugar again stir the peda mixture. Add cardamom powder and Lavang powder mix thoroughly. Stir till peda mixture color turns brown completely.
  4. Add ghee mix well and stir until leaves the bottom and sides of pan. Remove from the flame/stove. Let it cool. Make a desired shape (usually round) and roll the pedas into caster sugar. 
  5. Serve

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Paal Kova | Haal Kova | Milk Kova

Paal Kova , Haal kova Delicious sweet paal kova (Paal means Milk, Kova means diary product type of cheesewhich is made out of milk. More info onwiki) Festive season sweets time. It is a little time consuming to prepare and also one needslots of patience. This is rich milk sweet. I love this sweet very much. I remembered that my mom had made this when I went to my native place last year. She made it for my kids. I have made this many time but had never posted it. So here it is then for my blog viewers, Milk Kova. 

Prep Time : 2 Mins
Cook Time : 2hr 10Mins

  • Whole Milk - 1/2 gal (arnd1.8 ltrs)
  • Half & Half - 2 cups
  • Sugar - 1&1/2 cup (adjust the taste)
  • Ghee (clarified butter)  - 1 tbsp
  • Take a heavy bottom pan add milk bring to boil then
  • Reduce the heat in between low & med flame ,  it's in the middle, stir occasionally
  • Slowly it reduces the volume of the milk and it's thickens. 
  • Takes 2 hours (for me). Once it becomes thick and leaves edges of the pan
  • At that point string is must and add sugar stir continuously around another 10 mins until thick
  • Lastly add ghee and stir it once. Switch off the flame and let it cool down . It looks grainy texture. Serve warm
  • Refrigerate one or two weeks

| Copyright © Malas - Kitchen 2014 | | All rights reserved