Depending upon family tradition the menu of food is decided for Karwachauth. However, some important festivities do call for some sweets, specially homemade sweets, are a call for the day. So why not try a hand at some of the yummy & mouthwatering recipes for the day.
Shaahi Rabri
Ingredients:
- 1 kg full cream milk
- 1/2 cup sugar
- 4-5 green cardamoms
- 12-15 almonds - blanched and shredded
- 2 tbsp pistachios - blanched and shredded
- vark (Silver leaf) - optional
Method:
- Bring the milk to a boil in a wide, heavy based pan or a kadahi and add the sugar and cardamoms and simmer over low heat, till thick (at least half should evaporate)
- When thick enough, add sugar and cardamoms.
- Simmer some more, when done, the colour changes to a beigeish cream.
- Shut off the heat. When cool, transfer on to a serving dish, put the silver leaf on the top and garnish with the nuts. Chill and serve.
Note: You can add condensed milk to it to save you from cooking too long, in which case of course, you will have to adjust the sugar also.
Besan ke LaddooIngredients:
- 2 cups gram flour
- 1/2 cup ghee
- 3/4 cup powdered sugar
- 1/4 tsp powdered green cardamom
- few almonds-blanched, slivered, to garnish
- few pistachios-blanched, slivered, to garnish
Method:
- In a kadahi, melt the ghee and add the gram flour.
- Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done. The colour should be a light brown.
- Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
- Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
- Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
- Decorate the top of each ball with almonds and pistachios.
- Can be stored for almost 4-6 weeks.
Rava Laddoo with KhoyaIngredients:
- 200 gm rava (semolina)
- 200 gm powdered sugar
- 200 gm khoya (grated)
- 100 gm ghee
- 1 tsp cardamom powder
- 1 tbsp chopped dried fruits
- silver leaf
Method:
- Heat 1 tbsp ghee in a pan and roast the rava over a low flame until golden in color.
- Heat the rest of the ghee and saute the khoya till it collects together (stir continuously).
- When the khoya cools, blend all the ingredients together and make small balls.
- Garnish with chopped nuts and decorate with silver leaf.
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