Hema’s 4 Diwali Special Sweet Recipes | Easy Sweet Recipes | Indian Sweets | Dessert Recipes

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Lauki Burfi
Ingredients

Bottle Gourd – 1 No. (Medium Size)
Ghee – 2 Tbsp
Full-fat Milk – 500 Ml
Unsweetened Khoa – 100 Gms (Tip: Instead Of Khoa You Can Also Use Milk Powder Or Condensed Milk)
Sugar – 1/2 Cup
Chopped Almonds
Chopped Cashewnuts
Chopped Pistachios
Raisin
Cardamom Powder – 1/2 Tsp
Rose Essence – 1/4 Tsp
Dried Rose Petals (Optional)
Ghee – 2 Tsp
Grease The Tin With Ghee
Butter Paper

Method

Cut off the ends of the bottle gourd
Peel them and remove the core (taste a small bit of the bottle gourd to ensure that it is not bitter)
Grate the bottle gourd using a medium-sized grater
Transfer the grated bottle gourd to a sieve and squeeze off the excess water
Heat a kadai with ghee, add the grated bottle gourd
Saute the vegetable for 2 mins
After sauteing, add full-fat milk and stir well
Cook the vegetable in the milk, and stir the milk continuously
Cook until the milk is reduced
After the milk is thickened, add unsweetened khoa (Instead of khoa you can also use milk powder or condensed milk)
Add sugar and milk everything well
After the mixture is thickened and it comes together
Add chopped almonds, cashew nuts, pistachios, raisins, cardamom powder, rose essence, and dried rose petals
Mix it well and add ghee
Give it a mix, and let the mixture cool
Take a tin, grease it with ghee
Line the base with butter paper, fill the tin with the burfi mixture and level it
Apply some ghee on top of it and spread it across evenly
You can either leave the burfi at room temperature or in the refrigerator for about 3-4 hrs to set
Once it is set, release the sides of the tin using a knife
Flip the tin over a hard surface, tap it at the back and slowly unmould the burfi
Cut the burfi according to your desired size and shape and serve them

Rasgulla
Ingredients

Milk – 1 1/2 Liter
Juice Of 2 Lemons
Water

To Make Sugar Syrup
Water – 5 Cups
Sugar – 2 Cups
Cardamom Pods – 4 Nos
Kewra Water – 1/2 Tsp

Method:
Method
Heat 1 and 1/2 liters of milk
Bring the milk to a boil, make sure to stir it at intervals
Once the milk is boiled, add the juice of 2 lemons
Stir it well
The milk has curdled and the whey water is separated
Turn off the stove
Strain the milk over a strainer lined with a muslin cloth
Rinse the chenna with cold water a few times to remove any lemony flavor
Tie the muslin cloth and let it drip for about 30 mins
Take the chenna in a wide bowl
Knead the chenna well till there are no more big granules and you get a soft dough-like consistency
Knead it for about 15 mins
Make small balls out of it and keep it aside, make sure to keep the chenna balls covered
Heat a pot with 5 cups of water, add 2 cups of sugar
Let the sugar dissolve completely
Pound 4 cardamom pods gently
Add the cardamom pods and let the sugar syrup come to a boil
Once the sugar syrup comes to a boil, add 1/2 tsp of kewra water and mix well
Keep the flame on medium and gently add the chenna balls
Let it boil for 15 mins on medium flame
Gently stir it at intervals so that the rasgullas cook evenly on all sides
After 15 mins the rasgullas have doubled in size
Reduce the flame to a low and let it simmer for 10 mins
The rasgullas are done, turn off the stove and cool the rasgullas till they come to room temperature
You can serve it as it is, or you can serve it chilled
You can store these Rasgullas in the refrigerator for about 1 week.

Badam Halwa
Ingredients

Badam – 2 Cups
Boiled Milk – 1 Cup 
Sugar – 2 Cups
Ghee – 1 Cup
Saffron Milk

Method

Soak the almonds overnight
Peel the skin and transfer the badam into a mixer jar
Add milk gradually and grind it to a paste (not too fine or too coarse)
Heat a pan with some ghee, add the ground badam paste to the pan and mix it
Cook the badam paste for 20 mins on medium-high heat, stir it continuously
Add sugar and mix well
Cook again for 10 mins on low flame, stir it continuously
Add ghee and mix the mixture well
Add saffron milk and mix till the mixture is thickened
Finally, add some ghee and finish it off
The Badam halwa is ready to be served. You can either it serve it warm or at room temperature

Kaju Katli
Ingredients

Cashew nut – 1 1/2 cups
Water – 1/2 cup
Sugar – 3/4 cup
Cardamom powder – 1/4 Tsp
Ghee – 2 Tsp

source

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