Mithais (sweets) are integral to Diwali. Every house greets its visitors with sweets on that day. Companies gift mithais to their employees, parents send mithais to her married daughters house, elders buy sweets for the younger ones and so on. At no time is the business is so brisk in sweets shops as much as it is during Diwali.
Some popular Diwali sweets are ras mali, rosgulla, kajukatli jalebi, barfi, peda etc. Major sweet shops have assorted mithais in one pack so that people can choose whatever they like. But this is not imperative. Mithai packs containing only one sweet such as soan papdi, ladoos barfis are also popular.
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Milk one litre Vinegar 2 tablespoons Sugar 1 teaspoon
To make syrup: Water five cups Sugar one and half cups Rose essence few drops
Method for preparation for Rosgulla (diwali recipes):
Boil milk and add vinegar. Once the watery part of the milk is separated, strain and wash thoroughly. Tie the mixture using a muslin cloth. Squeeze it to remove water. Add a spoon of sugar and start kneading. Take this mixture and make into small balls. Keep them aside. Add sugar and water and heat over a low flame to make syrup. When the syrup starts to boil, start adding the balls. Let it cook for 10 minutes. Remove it and let it cool.
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Ingredients for Kaju Barfi recipes (Diwali mithai recipe):
Cashew nuts (powdered)- one cup Sugar - one cup Milk - half a cup Ghee - one cup A silver foil
Method of preparation for Kaju Barfi recipe (Diwali mithai recipe):
Heat a pan, and then add milk with sugar. After a syrup is formed, add the powdered cashew nut and mix well to avoid any lumps from being formed. Heat on a low flame. Stir well by adding 2 teaspoons of ghee frequently. When the mixture thaws and starts bubbling, remove the pan. Pour the mixture into a greased plate coated with silver foil. Let the mixture warm. Then cut it into pieces and wait for it to cool. It is ready to eat!
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Ingredients for Besan Ladoo (Diwali mithai recipe):
Gramflour (besan) - three fourths of a cup Sugar - three fourths of a cup Ghee - one-third of a cup Sooji (semolina) - 2 tablespoons Cardamom (powdered) - half a teaspoon Cashewnuts - 2 teaspoons Saffron food coloring - 3 drops
Method of preparation for Besan Ladoo (Diwali mithai recipe):
In a wide mouthed pan, heat ghee and add cashew nuts. When it turns slightly brown add gramflour and semolina and heat on a low flame till it is slightly brown once again. Then add cardamom and mix well. Put it the resultant mixture in a plate and let it cool. Mix sugar and saffron food coloring. When the gramflour mix cools, add sugar mixture and mix well. Mould them roundly and store in airtight containers.
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Time to prepare : five minutes Cooking Time : five minutes
Ingredients for Kalakand (diwali recipe):
Cream milk 1 tin Milk powder four teaspoons Ghee two teaspoons Clingfilm
Method of preparation for Kalakand (diwali recipe)
Empty contents of the creamed milk and add ghee and milk powder to it in a pan. Mix them well with a spoon. Using a clingfilm cover the mixture and keep it on high lame for around two and half minutes. When it starts boiling, put off the flame for 5 seconds and repeat the process again. After the second time, remove it and let it cool...
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