Diwali is most happening time of the year in India. It doesn’t matter if you Punjabi or Bihari, Bengali or Maharashtrian, you must be fond of desi mithai – the delicious desserts that you’ll made or buy from local sweet shop.
As a kid I use to love the edible toys made by sugar that we used to call ‘Khilone’. They are made by sugar syrup and often mold in various shapes such as horse, camels, elephants etc. As I grew up ‘Khoya’ become a center ingredient of my traditional desserts.
Melt-in-your-mouth khoya barfi, scrumptious halwas and mouthwatering pedas over other meticulously made, fancier mithai are my weaknesses. And don’t judge me when I tell you that my birthdays never saw dark chocolate cakes or fondant laced customized bakes but a big a box of kaju katli.
Today I am going to share the tiny packets of sweetness that cheered me up without being failed. With time, the veil of ignorance gave way but my love for those simple treats grew greater.
Khoya is a magic ingredient. To Make Khoya from Scratch, all you need is full cream milk and a kadhai (wok). Bring the milk to a boil and let it simmer on low flame. Keep stirring. Milk will eventually thicken and start collecting into a solid mass. And it’s done.
Now you have mastered the art of making khoya at home (or buy from shop), it is about time to learn some dreamy desserts. Also share your recipes in the comment section so I can learn something from you guys. Enjoy!
1. Khoye Ki Barfi
The all-time favourite khoya barfi has a unique taste and it slowly melt in the mouth.
Prep Time: 51-60 minutes
Cook Time: 41-50 minutes
Ingredients for Burfi Recipe
Khoya/mawa: 375 grams
Sugar: 1/2 cup
Liquid glucose: 1 teaspoon
Green cardamom powder
Pista to decorate
Cook the khoya and sugar together in a large thick-bottomed non-stick kadai on low heat, stirring continuously, till the sugar dissolves and the khoya starts to melt.
Add the liquid glucose and continue to cook, stirring continuously, for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai. Add the cardamom powder and mix well.
Transfer the mixture to a greased six-by-eight-inch aluminum tray and spread evenly. Set aside to cool to room temperature and set. Cut into twenty squares or diamonds and serve. Use grated pista to decorate.
Simple ingredients go into making this old favourite of Uttar Pradesh. Click here to know how to make peda
3. Mawa Cake
This melt-in-your-mouth, Rajasthani dessert is a must try
Prep Time: 26-30 minutes
Cook Time: 31-40 minutes
Ingredients for Mawa Cake Recipe
Refined flour (maida): 1 1/2 cups
Mawa (khoya) crumbled: 1 1/2 teaspoons
Butter softened: 3/4 cup
Powdered sugar: 3/4 cup
Milk powder: 5 tablespoons
Corn flour/ corn starch: 2 tablespoons
Baking powder: 1 teaspoon
Soda bicarbonate: 1 teaspoon
Green cardamom powder: 1/4 teaspoon
Buttermilk: 1/4 cup
Milk: 2 tablespoons
Preheat oven to 180°C. Grease moulds or paper cups. Take butter and powdered sugar in a bowl and cream together with a wooden spoon till light. Add milk powder into the bowl and continue to mix. Add mawa and mix again.
Add refined flour, corn flour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to correct the consistency. If the batter is still thick add a little milk and mix.
Pour into the greased moulds or paper cups. Tap the moulds lightly to even the batter. Place them in the preheated oven and bake at 170°C for thirty minutes. Remove from the oven and let them cool before demoulding. Serve warm or cold.
4. Gulab Jamun
Who wouldn't love to have a super treat to satisfy their sweet tooth? The great Indian dessert that needs no introduction; read the recipe here
This one is a hit during Holi festivities and a delightful treat all-round the year.
Prep Time: 31-40 minutes
Cook Time: 11-15 minutes
Ingredients for Gujiya Recipe
Khoya crumbled: 2/3 cup
Refined Flour: 1 cup
Ghee: 3 teaspoons
Oil to deep fry
Dried figs chopped: 1/2 cup
Seedless dates chopped: 1/2 cup
Cashew nuts chopped: 10
Almonds chopped: 10
Walnuts chopped: 10
For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into stiff dough.
Cover with piece of damp soft cloth and set aside for fifteen minutes. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.
Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions. Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri.
Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown. Drain on absorbent paper and store in an airtight container when completely cold.
Send these sweet gifts to your loved ones and enjoy the festival of lights!
There you go, you have recipes of five awesome desserts that will make your Diwali sweet. If you are looking for some other recipes… read my last year’s post… Diwali 2015
Thank you for reading