sanitary napkin pressing machine chakli making machine:Diwali Special Recipes: Easy Sweets and Snacks’ recipes to light up your festival

sanitary napkin pressing machine chakli making machine:Diwali Special Recipes: Easy Sweets and Snacks’ recipes to light up your festival

  Diwali is likely to be a low key affair without crackers due to the novel coronavirus outbreak. However, since the last nine months, India has been relentlessly fighting the infectious disease and will continue to do so even if it means celebrating the festival of light in the simplest way possible. Let’s celebrate Diwali, one of the most important festivals of the year, by lighting up the houses, praying, wearing new clothes and exchanging gifts virtually. Amid numerous Covid-19 restrictions to celebrate the festival, there is no reason to ditch the traditional desserts and snacks that are an integral part of the festival. So, this Diwali munch on some spicy and homemade Diwali special snacks and traditional dishes.

  1. Mawa Stuffed Ravioli with Pistachio Basundi

  Mawa Stuffed Ravioli with Pistachio Basundi

  Ingredients

  For Pistachio Basundi

  1 litre full fat milk

  ½ cup sugar

  ½ tsp pistachio essence

  ½ cup pistachio powder

  1 tsp orange zest

  For Ravioli Filling

  ½ cup mawa/khoya, crumbled

  ½ cup powdered sugar

  ½ tbsp ghee

  ¼ cup mixed dry fruits/nuts, chopped

  For Ravioli Dough

  1 cup of refined flour

  150 ml lukewarm water

  1 ½ tbsps beetroot paste

  1 tbsp oil

  2 tbsps powdered sugar

  Pinch of salt

  ½ litre oil, for frying

  For Garnishing

  Silver Varq (optional)

  Chopped mixed nuts

  Method

  For Pistachio Basundi

  Heat milk in a heavy bottom pan. Let it boil. Then put it on simmer for 15 minutes.

  Add sugar, pistachio essence and pistachio powder to this and let it simmer for 10-15 minutes on medium heat. Stir occasionally.

  Once done, turn off the heat and keep aside to cool down. After cooling, add orange zest to it and mix well.

  For Ravioli Filling

  Heat ghee in a non-stick pan.

  Add mawa and cook for 2 mins. Keep stirring.

  Add sugar and cook for more 3-4 mins.

  Remove from heat and let it cool completely.

  For Ravioli Dough

  Combine flour, beetroot paste, powdered sugar, salt, olive oil and water together to make semi stiff dough.

  Cover and let it rest in the refrigerator for 30-40 minutes.

  For making raviolis, dust the surface with flour and start rolling the dough into ½ inch thin sheet. Ensure that the rolled dough doesn’t stick to the surface.

  With a round cookie cutter, cut 10 roundels.

  Place a scoop of the mawa mixture on one circle, apple water on the edges and cover it with the other cut circle.

  Secure the mixture between the two dough layers by pressing with fingers ensuring no air bubbles.

  Using a fork make gashes on the edges of the raviolis so to ensure that the edges stick together and do not open while frying.

  Heat oil in a pan, and fry the stuffed raviolis for 2 minutes. Do not let it brown. Remove and keep aside.

  For assembling, pour the pistachio basundi in a dish. Place the fried raviolis on top.

  Garnish it with chopped nuts and silver varq.

  Recipe by Celebrity Chef Ranveer Brar

  2. Ginger Khara Sev

  Ginger Khara Sev

  Ingredients

  1 cup besan/gram flour

  ¼ tsp black pepper powder

  ¼ tsp turmeric powder

  1 tsp red chili powder

  ½ tsp garam masala powder

  A pinch of hing

  Salt, to taste

  1 tbsp ginger juice

  1 tbsp oil for kneading + for deep frying

  Method

  In a mixing bowl combine besan, pepper powder, turmeric powder, red chili powder, garam masala powder, hing (asafoetida) and salt. Mix well.

  Heat 1 tbsp of oil and add it to the besan mixture. Mix till you get a crumbly texture.

  Add ginger juice and water to make a soft dough (it will be sticky, so grease your hands).

  Heat oil in a kadai for deep frying. Grease these molds.

  Stuff a portion of dough in the mould and hold it above the kadai. Carefully start pressing the sev through the oil. Press in a circular motion till you get the shape and size you desire. When done cut with scissors. Fry till golden brown and crisp in texture.

  Remove with a perforated spoon and drain excess oil. Repeat with remaining dough.

  When it cools down crack the sev in small pieces and serve or store in an airtight container.

  Recipe by Celebrity Chef Ranveer Brar

  3. Almond and Sesame Pinni

  Almond and Sesame Pinni

  Ingredients

  2 cup wheat flour

  2½ tbsp semolina

  ¼ cup roasted almond slivers

  ¼ cup roasted white sesame powder

  ¾ cup pure ghee

  1½ tbsp gram flour (besan)

  1 cup sugar

  ½ cup water

  ½ tsp green cardamom powder

  1 tbsp roasted white sesame

  3 tbsp roasted whole almonds

  Method

  Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till a golden colour is achieved.

  Mix the sugar and water in a pan, and put it over low heat. Cook till single string sugar syrup is formed.

  Mix the sugar syrup with the wheat flour mixture. Add the green cardamom powder.

  Cook the mixture till it becomes a little dry. Add the roasted almond flakes and ground white sesames to the mixture and mix well.

  Allow the mixture to cool. Divide the mixture into equal parts and shape it into rounds.

  Cut the roasted almond into halves and place it over the pinnis and roll the pinnis gently in roasted white sesame.

  Recipe by Celebrity Chef Manish Mehrotra

  4. Almond and White Chocolate Gujiya

  Almond and White Chocolate Gujiya

  Ingredients

  For the Dough

  2 cups all- purpose flour

  ¼ cup clarified butter (ghee)

  ½ cup water

  For filling

  1 cup white chocolate

  ¼ cup desiccated coconut

  a pinch green cardamom powder

  ½ cup almond

  1 tbsp jaggery

  Method

  Rub the flour and ghee together and bind them together with water to form a soft dough. Rest it for ½ hour.

  In a bowl, mix the chocolate flakes, coconut, almonds together and add jaggery.

  Make small balls of the dough and roll it out into ½ cm thick rotis.

  Place filling in the center, do not overstuff it as it will result in bursting of gujiya while frying.

  Apply water on the edges and seal the ends, the shape will resemble half-moon. Use a cutter to make a design around the edges or pinch and twist the edges.

  Heat oil/ ghee in a deep pan; fry the gujiya till golden brown.

  Recipe by Celebrity Chef Manish Mehrotra

  5. Besan Ke Ladoo

  Besan Ke Ladoo

  Ingredients

  1 cup besan

  ½ cup powdered sugar

  ¼ tsp cardamom powder

  ½ cup ghee

  2 tsps dry fruits of your choice chopped

  Method

  Dry roast the besan in a pan and set aside.

  Heat up the ghee in a pan and add the dry fruits. Cook until golden brown.

  Remove the dry fruits and the roasted besan.

  Cook the besan well with the ghee. Once cooked remove from heat and allow to cool.

  Add in the powdered sugar and cardamom powder at this stage.

  Check to see if it forms a ladoos if not keep kneading with your hands.

  Form ladoos and garnish with fried dry fruits.

  Store in an airtight container for up to 2-3 weeks

  Recipe by Celebrity Chef Rakhee Vaswani, Founder, Palate Culinary Academy

  6. Chakli

  Chakli

  Ingredients

  1 cup rice flour

  ½ cup besan

  2 -3 tbsp melted butter

  ¾ cup (as required) water

  ¼ tsp turmeric powder

  ½ tsp ajwain

  ½ tsp cumin seeds

  1 tsp red chili powder

  Asafoetida (hing) – a pinch

  1 tsp sesame seeds (white and black)

  Oil for deep frying

  Salt to taste

  Method

  Mix rice flour and besan.

  Add turmeric powder, red chilli powder, salt, sesame seeds, hing, jeera and ajwain.

  Add butter, mix well.

  Add water and knead a firm dough.

  Put it in the chakli maker.

  Make the chaklis on a butter paper and refrigerate for 10-15 mins.

  Fry on medium flame till golden colour & crispy.

  Store in an airtight container for up to 2-3 weeks

  Recipe by Celebrity Chef Rakhee Vaswani, Founder, Palate Culinary Academy

  7. Motichoor and Rabri Parfait

  Motichoor and Rabri Parfait

  Ingredients

  6 motichoor ladoos

  1 litre full cream milk

  1tsp cardamom powder

  2 tbsp sugar

  Almond and pistachio slivers for garnishing

  Method

  Heat full cream milk in a heavy pan.

  When milk comes to a rolling boil, let it cook on low heat till it is reduced to half.

  Add cardamom powder and sugar. Cook again till the milk is thickened and has reduced to almost 1/4th of the original quantity.

  Remove Rabri from heat and let it cool completely.

  Crumble ladoos and add a layer of motichoor in shot glasses.

  Pour rabri on top.

  Garnish with almond and pistachio.

  Make all the parfaits in the same manner.

  Chill in the refrigerator for 6 to 7 hours.

  If you want rabri smooth, churn it once in a blender.

  Recipe by Chef Merajuddin Ansari, Executive Chef, Four Points by Sheraton Navi Mumbai

  8. Kiwi Barfi Fudge

  Kiwi Barfi Fudge

  Ingredients

  5 nos. ripened kiwi – crushed or finely chopped

  1/3 sugar

  1 cup paneer

  1 1/2 cup full cream milk

  1 1/2 cup milk powder

  1/2 cup sugar

  Slivered almond and pistachio for garnish

  Method

  In a heavy bottom pan combine kiwi and sugar. Cook till it reaches thick sauce consistency. Take it off the stove and keep aside.

  In another pan combine milk, milk powder, saffron and paneer and cook till it starts thickening, stir intermittently to avoid burning.

  Add cooked kiwi, cardamom powder and sugar. Cook till it thickens and leaves the pan to form a soft dough. Take it off the heat.

  Spread it on greased thali, allow it to cool completely till it sets. Refrigerate.

  Garnish the top with slivered almond and pistachios and saffron.

  Recipe by Chef Merajuddin Ansari, Executive Chef, Four Points by Sheraton Navi Mumbai

  9. Fig Halwa

  Fig Halwa

  Ingredients

  1 cup dried figs(soaked overnight)

  2 tbsp cow milk ghee

  10 soaked peeled almonds

  1 tsp cardamom powder

  1 tsp chopped pistachio

  Method

  Drain the figs blend the smooth along with soaked almonds.

  Heat ghee in a saucepan and add the puree

  Cook till all the moisture is dried, add the cardamom powder

  Serve hot garnished with pistachio.

  Recipe by Chef Ishika Konar – Executive Chef, Atmantan Wellness Centre

  10.
Brown Rice and Prunes Phirni

  Brown Rice and Prunes Phirni

  Ingredients

  15 gms of Himalayan millet

  10 gms jaggery

  500 ml coconut milk

  1 tsp ghee

  1 tsp cardamom powder

  Method

  In a thick bottomed pan, heat ghee and saute the millets for 4-5 mins

  Add coconut milk and jaggery

  Cook on a slow flame while stirring to avoid curdling of coconut milk

  Once the millet is well cooked and pudding is thick, turn the flame off and add cardamom powder

  Serve hot garnished with pistachio powder

  Recipe by Chef Ishika Konar – Executive Chef, Atmantan Wellness Centre

  11.
Almond, Dates and Coconut Ladoo

  Almond, Dates and Coconut Laddo

  Ingredients

  100 gms almonds (soaked deskinned)

  200 gms dates (soaked)

  100 gms freshly grated coconut

  1 tbsp dried desiccated coconut

  1 tbsp ghee

  Method

  1. In a pan add ghee,heat a bit and add the puree of dates and almonds

  2. Add freshly grated coconut and cook for 10 minutes

  3. Turn the flame off and let the ingredients cool down

  4. Make small ladoos and coat them with dried coconut

  5. Serve with jaggery syrup

  Recipe by Chef Ishika Konar – Executive Chef, Atmantan Wellness Centre

  12.
Shahi Shakarpara

  Shahi Shakarpara

  Ingredients

  500 gms maida

  Salt as per taste

  400gms sugar

  1 tsp saffron

  1 tsp lemon juice

  200 ml water

  1ltr ghee

  1 tsp cardamom powder

  Method

  Sieve 1.5 cup all purpose flour/maida, a pinch of salt.

  Knead to a tight dough. Keep aside covered for 20-30 minutes at room temperature.

  Divide the dough into two parts and roll

  Make it into ring shape

  Drop the ring shaped shankarpali gently in medium hot ghee and fry till golden brown

  Once Shahi Shakarpara is fried. Coat it with Sugar Syrup from all sides .

  Garnish it with some Cashews,edible flowers and serve .

  Sugar Syrup Preparation

  In a Pan take 1 & 1/2 Cup Sugar.

  Add 2/3 Cup water. The Sugar & Water Ratio will be 2:1.

  Stir it till sugar dissolves completely.

  Boil it for 2-3 min to get 1 String Consistency. To check one string consistency, take 2-3 drops of syrup in a bowl and check it using your thumb and index finger. It will make one string.

  Add Lemon Juice to avoid Crystallization of Sugar.

  Add 1/2 tsp Cardamom Powder.Mix Well and Keep aside.

  Rabri

  Ingredients

  500 ml litre full fat milk

  1 tbsp sugar

  1/2 tsp rose water

  Method

  Take a heavy bottom pan and add milk to it.

  Bring the milk to a boil.

  Soak saffron in 2 tbsp milk and keep aside.

  Lower the heat to medium low and keep stirring and scraping the sides of the pan after every 10-12 minutes.

  Cook the milk for 1 to 1.5 hours, till it is reduced to quarter.

  Add sugar, rose water and cook for another 3-4 minutes.

  Recipe by Kedar Aras, Jr Sous Chef, Tiara Restaurant, Meluha The Fern An Ecotel Hotel

  13.
Gajar Halwa cups with Kesar Malai

  Gajar halwa cups with kesar malai

  Ingredients

  1 kg carrots

  1 cup sugar

  1/2 litre milk

  1/2 cardamom powder

  Chopped nuts

  100 gms khoya

  3 tbsp ghee

  For Kesar Malai

  500 ml milk

  1-2 tsp sugar

  Pinch Cardamom powder

  Chopped cashews, pistachio, almonds

  5 to 6 Saffron (kesar) soaked in milk

  Method

  Peel carrot and grate them. Add grated carrots and milk in cooker and pressure cook it

  Now transfer the content to a deep bottom pan and let it cook at low flame until milk is absorbed completely.

  Then add sugar and mix well.Let it dry completely and then add ghee and Cardamom powder.

  Give a good mix. Add khoya, mix well and add chopped nuts..

  For Kesar Malai

  Boil milk on a low flame. Keep collecting the malai at the walls. Keep stirring the milk so that it doesn’t stick to the bottom of the pan.

  When it gets thickened add Saffron, Cardamom powder and nuts.Take Off from flame.

  Add khoya (to thicken).

  Line the muffin cups (2 tbsp), put carrot halwa in each cup, press down in molds firmly to take the shape of cups. Refrigerate for an hour.

  Just pull from one side and cups will come out safely from molds.

  Fill with malai. Serve with pistachio and almonds chopped.

  Recipe by Bipin Sharma, Sous Chef, Tiara Restaurant, Meluha The Fern An Ecotel Hotel

sanitary napkin pressing machine chakli making machine:Diwali Special Recipes: Easy Sweets and Snacks’ recipes to light up your festival

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