Bring out the sparklers, the new clothes and last (but definitely not the least), the mithais! Diwali is here, everyone..
Start Diwali by popping a gooey, syrupy dahitran in your mouth!
2 cups flour
2 cups sooji
3 tbsp. ghee
3 tbsp. sour curds
Pinch of salt
Ghee or oil for frying
2 cups sugar
1 cup water
Rose water for flavouring
Add ghee, curds and salt to sifted flour and sooji and knead well. Set the dough aside in a warm place for 2 to 3 hours.
Knead the dough again. If necessary use a little water. Knead till soft. Roll out the dough half an inch thick and cut into rounds. Heat some ghee in a deep frying pan and fry the dahitrans a golden brown.
Make a thick syrup with the sugar and water. Flavour with rose water when ready. Soak the fried dahitrans in the syrup before serving.
This should make about 40 dahitrans.
2. Doodhi Halwa
A translucent, pumpkin Halwa.
11/2 kg. fully ripe, slightly hardened white pumpkin (peel)
1 cup water
3/4 kg. sugar
4 cups milk
350 gm. mawa(also known as Khoa)
A few almonds and pistachio nuts
21/2 tbsp. rose water
1 tsp. rose water
1 tsp. cardamom powder
1 tsp. nutmeg powder
Cut the pumpkin in large pieces, put in a pan with water and boil till there is no water left. Add sugar and milk and bring to the boil. Continue to cook till reduced to pulp. Add the mawa and mix well. Take care that the mixture does not stick to the bottom of the pan. Add blanched sliced almonds and chopped pistachios. Remove from the stove and cool, Add rose water, nutmeg and cardamoms, and serve.
This should make about 10- 12 wedges of halwa which can be stored in the fridge for a couple of weeks.
3. Doodhi Halwa (White Pumpkin Halwa)
Another method of making white pumpkin halwa. Just as easy, just as tasty.
1 kg. Doodhi (peel and grate)
4 cups milk
1/4 kg. sugar
2 tbsp. rosewater
1 tsp. ground cardamom
1 nutmeg (grate)
1/4 kg. almonds (blanched and sliced)
Place the doodhi, milk and sugar on the fire and cook for about one hour. Stir constantly. Remove from fire. Mix the cooked doodhi with rose water and half the spices and almonds. Spread evenly on a buttered plate. Sprinkle with the rest of the almonds and spices. Set in refrigerator or on ice. Remove when set, cut into squares and serve.
This should make about 10-12 wedges and can be stored in the fridge for a couple of weeks.
4. Dudh Pak
A typical sweet rice porridge.
4 tbsp. Delhi rice
1 tsp. ghee
8 cups of milk
1 cup sugar
1 tsp. powdered cardamoms
1/2 tsp. powdered nutmeg
1/4 tsp. saffron
1 tbsp. blanched and sliced almonds
1 tbsp. pistachio nuts
1 tbsp. seedless raisins
Wash and dry the rice. Rub it well with ghee and keep aside. Bring the milk to a boil, add the rice and cook on a slow fire till the rice is well cooked. The grains of rice should be very soft. Add sugar and simmer till the milk reaches a creamy consistency. Add the cardamom, nutmeg, saffron, almonds, pistachios and raisins. Simmer for two minutes and serve.
This should come to about 8-10 servings. This dish can be eaten either hot or cold with fresh fried puris or served cold as pudding.
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