Diwali Special Recipe: KAJU BARFI

Ingredients:

·         2 cups of finely grounded Cashew powder, 1/4 cup Milk

·         3/4 cup Sugar, Few silver vark for decoration

Preparation:

Heat milk in a large pot and add sugar. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi. Put silver vark on top if you wish. Let it cool completely before cutting in burfi shape.Put in a airtight container and keep in a cool place.

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Diwali Special Recipe: CABBAGE N CARROT BHUJIYA

Ingredients:

·         4 tablespoons oil,1 tablespoon whole black mustard seeds

·         1 dried red chilli ,1 cabbage, finely sliced

·         350 grams carrots, coarsely grated

·         1 green chilli, cut into thin strips and seeds removed

·         1/2 teaspoon sugar,4 tablespoons chopped, fresh coriander

·         1 tablespoon fresh lemon juice

Preparation:

Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli before serving.

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Diwali Special Recipe: KESAR BHAT

Ingredients:

·         1 cup rice,1/2cup sugar,1/4 tea spoon kesar,50 gms raisins,50gms cashew nuts,

·         1/2 cup ghee,5 pods cardamom

Preparation:

Wash and cook rice in four cups water. Add ghee and sugar and continue cooking on low flame. Stir continuously. powder cardamom and add to the rice.. Keep cooking till the rice mixture leaves the sides of the vessel. Grind kesar and add to rice. Finally add raisins and chopped cashew nuts and mix well.

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Diwali Special Recipe: BADAM(ALMOND) KATLI

Ingredients:

·         250 gm: Almonds (soaked overnight),200 gm: Sugar powdered

·         Few tbsp: Milk,Silver foil (optional)

Preparation:

Drain and change water from almonds. Peel almonds. Keep aside. Wash once more to remove any traces of brownishness. Grind to a fine paste using as little milk as possible. In a heavy large skillet mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula.Take care of splattering in initial stages.Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.When a soft lump is form, which leaves sides of skillet easily, take off fire.Grease a clean work surface and a rolling pin with melted ghee. Put lump on it. Roll quickly while still warm to 1/5" thickness.Apply silver foil and press lightly with foil paper.Mark out long diamond shapes with a sharp knife. When almost cool remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.

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