Coconut Burfi (Naralachi Vadi)

 Coconut Burfi, is a sweet and quick preparation made from freshly grated coconut and sugar. 

Kesar Peda

Ingredients:

Milk Powder - 1 Cup
Condensed milk - 1 cup
Ghee - 2-3 spoons
Cardamom powder - 1/2 tsp
Saffron - 2 tsp
Milk - 1/4 cup

Recipe:

1. Grind the saffron to powder and mix it in lukewarm milk.

2. Heat 2 spoons of ghee in a pan and add condensed milk to it.

3. Cook it on low flame till milk starts to boil.

4. Once milk starts to boil, add milk powder in it. Mix it will. There should not be any lumps left.

5. After mixing it well, add saffron milk to it.

6. Cook the mixture until it thickens and starts to ooze out ghee.

7. Switch off the gas and then place the mixture in a flat plate.

8. Once the mixture cools down, make small balls out of it. Press each ball and press it in the middle with your thumb.

9. Fill in the holes with a pinch of saffron and dry fruit mixture.

10. Kesar pedas are ready to serve.

Gokul Pithe

Ingredients:

Refined flour -1cup
Sugar - 1 cup
Khoya - 1 cup
Fresh desiccated coconut - 2 cups
Jaggery - 1 cup
Cardamon powder - 1/2 tsp
Saffron - 1 pinch
Ghee - 1 tbsp
Water
Oil for frying

Recipe:

 

1. Heat one tbsp of ghee in a pan. Add freshly grated coconut, jaggery and khoya in it. Also add cardamon powder and saffron to it. Saute it well for 5 minutes.

2. As shown in below picture, make a paste of refined flour and water in a bowl.
3. Heat some oil for deep frying in a pan.
4. In another pan add sugar, water and make a 2 thread consistency sugar syrup.
5. Make small shape 'Pithes' as shown in picture.
6. Cover these Pithes with refined flour batter and add it in oil for deep frying.

7. Once Pithes are golden brown, remove them from oil and add it in sugar syrup for10 minutes.
8. Garnish Gokul Pithes with sliced almonds and pistachios. Gokul Pithes are ready to eat.

Amrakhand

Amrakhand is an Indian sweet made from hung yogurt and mango pulp.

Ingredients:

Greek yogurt = 1 kg
Mango pulp = 500 grm
Powder Sugar = 350 grm
Mixed dryfruits = 1 tblsp
Cardamon powder = 2 tsp
Saffron = 1 tsp
 Salt a pinch

Recipe:

 

1.Tie Greek yogurt in muslin cloth and hang it overnight to drain all water from it.

2. Remove hung yogurt in a bowl.

3. Add mango pulp to it and mix well. There should not be any lumps in yogurt.

4. Add powder sugar in it and mix well again. You can adjust the sugar as per your taste.

5. Add mixed dry fruits, saffron, cardamon powder and pinch of salt. Mix well.
6. Cover the bowl and refrigerate for 2-3 hours.

7. You can serve it with puri, roti or just as it is.

Tip:

1. If mango pulp is not available you can use fresh mango.

2. You can also add mango pieces in it.

 

Anjeer (figs) Barfi

Ingredients:

Mixed nuts =  1 cup
Dried Figs = 15-20 nos (soaked in water for 4 hours)
Dates = 7-8 nos
Ghee = 3 tblsps
Cardamon powder = 1 tsp
Nutmeg powder = 1 tsp

Recipe:

 

1. Dry roast the mixed nuts in a pan. Once they are cooled down, chop them coarsely.

2. Make a paste of soaked figs and dates in a mixer.

3. Heat ghee in a pan. Add figs and date mixture in it. Saute it well for 10-15 minutes.

4. It should form a dough. Add half of the chopped nuts, cardamon powder and nutmeg powder in it and mix well.

5.Grease a tray with some ghee and spread the dough in it.
6. Garnish it with remaining dry fruits and put it in the fridge for 4 hours or till it sets.

7. Once it is set, remove from the fridge and cut it into pieces.

8. Anjeer barfi is ready to serve.

Wish you all a very Happy Diwali !!