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.


 photo BadamBurfi1_zpsa7002c7e.jpg

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

Ingredients
  • 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
Method
  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

 photo badamcollage_zps264bc9f4.jpg
 photo Badamburfi3_zpsa824985d.jpg

 photo Badamburfi4_zpsf4ef9c5d.jpg



| 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. 



 photo Dharwadpeda4_zps5322b827.jpg

Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients
  • 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
Method
  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

 photo Dharwardpeda1_zpsd33d9819.jpg

 photo DarwardPeda3_zps22cd2fe1.jpg



| 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. 

 photo Palkova_zps82e7c69d.jpg

 photo palkovacollage_zpsee34ab70.jpg

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

Ingredients
  • 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
Method
  • 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


 photo Palkova2_zps97229ff7.jpg

 photo Palkova3_zps278b668d.jpg

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