Badam Burfi

Ingredients
1.Almonds - 2cups
2.sugar - 2cups
3.Ghee - 3-4Tbsp
4.Milk - 2cups


Method
1.Soak almonds over night and peel the skin.(or) add almonds in boiling water for 30 minutes and then remove the skin.
2.Blend these almonds into thick paste by adding milk.
3.In a deep wide bottom non stick pan,add sugar,1cup water and bring it into boil.
Make the syrup into single thread consistency.
4.Now add almond milk paste into the sugar syrup and mix well in medium flame.After 3-4mts add 2tbsp ghee and mix.
5.Keep stirring the mixture to avoid burning.Add remaining 2tbsp ghee to the mixture and cook it till the mixture becomes dough.
6.Transfer it into the greased plate and smoothen the mixture.Let it cool for 20-30mts and cut into desired shape.
7.Transfer into air tight container.

Diwali Special Sweets ---- Boondi Ladoo

 

Ingredients
1.Besan Flour - 2cups
2.Rice Flour - 1/2cup
3.Sugar - 5cups
4.Cardamom Powder - 1/2tsp
5.Cashew nuts - 2tbsps.
6.Raisins - 1tbsp
7.Oil - for deep frying
8.Camphor - pinch
9.water  - 2cups +3tbsp

Method
1.In a bowl sieve besan flour,rice flour.Add water to the flour till you get pouring consistency or like dosa batter.Mix the batter with out any lumps.
2.In a deep non stick vessel add sugar and 2cups water.Stir well till the sugar melts completely.Boil the sugar and water in medium hi flame till you get single thread consistency.Turn off the flame.
3.Heat oil in a deep frying pan.

4.When the oil is hot,place the perforated ladle on top of the oil and pour batter  on the perforated ladle.Rub gently with ladle.You will see boondi falls down in the oil.Fry boondi for 20seconds(Boondi should be soft not crispy) and transfer into sugar syrup.Repeat the same process with the rest of the batter.After you add new batch of boondi to the syrup,mix well till the sugar syrup coats very well to the boondi.
5.Add pinch of camphor,toasted cashew nuts and raisins to the boondi and make ladoos.You should make ladoo when boondi mixture is warm.
6.Let it cool for 1hour and serve.Store in air tight container.

Diwali Special Sweets - Kobbari Boorelu

Ingredients

1.Rice - 2cups

2.Jaggery - 2cups

3.Cardamom powder - 1tsp

4.Ghee - 2tbsp

5.Fresh coconut  - 1/2cup(coarsely blended into the blender)

6.Oil - for deep frying 

Method

1.Soak rice for 12hours and make into smooth powder.Sieve the flour and to get fine powder.

2.In a deep vessel add jaggery,1/2cup water and boil it till you get 1string consistency.

3.Slowly add 3cups  rice flour little by little to avoid any lumps and stir well.

4.Add 11/2 tbsp ghee,coarsely grounded coconut to the dough and mix well.

5.Take a big lemon size ball from the dough and pat gently on the greased zip lock bag .Slowly drop into the oil and deep fry in medium high flame by stirring on both sides.Remove from oil and place on a serving plate.

Bellam/Sugar Gavvalu

Ingredients

1.All purpose flour/Maida - 2 1/2cups

2.Sooji/Rava - 1/2 cup

3.Ghee - 1/4 cup

4.Oil(warm) - 1/4cup

5.Oil - for deep frying

For Syrup

1.Jaggery/Sugar - 3cups

2.Cardamom powder - 2tsp

 Method

1.In a bowl add Maida,sooji and mix well.To this add ghee,oil and mix to the flour.Add enough water to the flour and and make into smooth dough with out any lumps.

2,Knead the dough by rubbing with the palms for 10-12mts.This is important step to get very soft dough.

3.Divide the dough into small marble balls.Grease the gavvalu peeta with ghee or oil .Take one ball at a time and press the ball on gavvala peeta by sliding down carefully with fingers like a shell.

4.In an another bowl add jaggery and 1/2cup water.Heat the jaggery and water in medium flame till the jaggery gets completely melted.Boil the syrup till you gets 2 thread consistency.Add cardamom powder to the syrup and mix.

5.Heat oil in a deep frying pan.Slowly drop the prepared gavvalu/shells into the oil and fry in medium flame.Turn over in between till it changes into golden brown color.

6.Once the gavvalu is done with frying,add these into syrup and let it sit for 2-3mts or till the syrup coats well to the gavvalu.

7.Remove from syrup and let it dry until the jaggery syrup is not sticking to your fingers.Store into air tight container.

Diwali Special Sweets ----- Mysorepak

Ingredients

1.Besan flour - 1cup

2.Ghee -1cup+1tsp

3.Sugar - 1cup

4.water- 1/4 cup

Method

1.In a pan roast besan flour with 1tsp ghee for 4mts in medium flame by stirring continuously.

2.Sieve the roasted flour and keep this aside.

3.Mix besan flour,2/3 cup ghee and mix well with out no lumps. 

4.In a deep bottomed pan add 1cup sugar,water and bring to boil in medium flame.Make into 1 string consistency.when you touch the sugar syrup with index finger you should get 1 string between index and thumb finger.That is the correct consistency.

5.Grease the plate with ghee and keep  aside.

6.Once the syrup gets ready add the besan flour,ghee mixture to the syrup and stir continuously in medium flame.Add remaining 1/3 cup ghee little at a time in between to avoid burning.

7.The mixture turns thick slowly,leaves the sides and forms like a dough.Transfer this mixture to a greased plate and spread evenly.Cut into desired shape and  let it dry for 20 mts.

8.Store into air tight container.