Make the festival of lights a fiesta of sweets
Dazzle your family and friends with these home made sweets.
For two dozen squares.
Milk powder – One-and-a half cups
Sugar - 2 cups
Solid ghee – Half cup
Water - Enough to cover the sugar to make syrup
Grease an eight inch aluminium square tin well with ghee. Take a wok and melt the ghee. Tip in the milk powder by the spoonfuls and keep stirring over minimum flame for five minutes. Ensuring that there are no lumps and the ghee is evenly distributed in the powdery mass. Touch the milk powder to check if it is warm and free of lumps, if it is so, the milk powder is ready. Reserve in a bowl. Also, the milk powder should retain its colour.
Tip in the sugar in the same wok and pour surface-level water. Over medium flame, stir so that the sugar melts and the syrup thickens to one-string consistency. When you pull a tiny drop between your thumb and index finger, the drop forms a single string. Take a small ladle and spoon the warm milk powder into the syrup. Stir continuously over the sides and base surface of the wok for about 15 minutes.
Or until the lump-free mixture first bubbles, the frequency of the bubbling increases, the milk mixture spouts elongated bubbles all over and the milk mass starts to come off the sides as you stir non-stop. Pour this into the greased tin. Let this cool for 15 minutes. Lightly touch the surface of the burfi / fudge.
It is ready to be cut if it is firm to the touch and does not ‘give way’. Slice carefully, with a sharp, greased knife, wiping the knife on a tea towel to remove the crumbs. Arrange on a serving platter. Store in a tissue-lined air-tight container.
The recipe makes 20 squares.
Milk powder - 150 gms
Drinking Chocolate powder - 3 tbsp
Sugar crystals - 100 gms
Water – Half cup, for the syrup
Butter - 100 gms
Grease a five inch aluminium square tin. In a bowl, mix the milk powder with the drinking chocolate powder evenly. In a wok, place the sugar and water. Let the sugar melt and reach the one-thread consistency. Tip in the block of butter. Let this melt over a low flame. Tip in the drinking chocolate-milk powder mixture. Over minimum heat, stir so that the mixture is evenly incorporated. Now, immediately, pour the mixture into the greased square aluminium tin. Let this cool for 20 minutes.
Mark into squares, wiping your sharp knife on a tea towel to clean the fudge crumbs. Place in a frost-free freezer for about 20 minutes more to firm up. Run a knife along the scored lines and dislodge carefully. Keep refrigerated, it firms up in the fridge. Serve fresh. Store in an airtight container lined with tissue paper.
Puffed Dal Laddoo
The recipe makes 14-15 balls.
Puffed dal (Pottu Kadala) - 100 gms
Sugar granules - 100 gms
Ghee (warm) - 2 tsp
Milk - 2 tsp
Pulse the puffed dal to a very fine powder. Powder the sugar into a fine dust. Combine the dal and sugar powder with a spoon. Add the warmed ghee and milk. Knead into a ball. Pinch out equal sized portions. Roll into smooth round balls. Re-roll into perfect shapes . Arrange on a serving platter. Refrigerate (lower rack) after use. Keeps for 2-3 days in an air-tight container.