Make Diwali sweeter

Badusha. Photo: Special Arrangement

Badusha. Photo: Special Arrangement  

Here are some easy-to-make sweets for the festival of lights



Maida (Refined flour): 500g

Oil and water: 150 ml each

Baking Soda: Quarter Tsp

Cardamom powder: Half Tsp

For Making Sugar Syrup

Sugar: One kg

Water: One litre

Rose essence: Half Tsp

Method of preparation

Mix the refined flour, cardamom powder, Baking soda and oil and knead till it becomes soft dough.

Keep it aside for 20 minutes.

Take small quantities of the dough in your hand, apply little ghee in your palm and tightly roll the dough into small balls. Flatten them and make a slight trough in the centre.

Deep fry the pieces in oil on medium flame till they become golden crisp.

Soak the pieces in warm sugar syrup

Garnish the Badusha with colored desiccated coconut.

Carrot Halwa


Carrot: 500g

Boiled milk: 400ml

Milk Khoya and Butter: Two Tbsp each

Sugar: 170g

Cardamom powder: Half Tsp


Ghee: Three Tbsp


Grate the carrot.

Heat ghee in a Kadai, add the grated carrot and fry it nicely.

Add milk and let it boil till the carrot cooks and becomes a soggy mixture. Once the thick consistency is achieved, add sugar and stir well.

Add the cardamom powder, khoya and continue stirring.

Garnish with Ghee fried Cashew nuts & Raisins.

Vermicelli Burfi


Vermicelli and sugar: 50g each

Water: 350ml

Ghee: 50ml

Cardamom powder: Half Tsp

Cashew nuts: One Tbsp


Heat ghee in a pan, golden fry the Vermicelli and cashew nuts.

Keep aside the fried vermicelli.

Boil sugar in water to make sugar syrup.

Add the golden fried vermicelli and Cardamom powder in warm sugar syrup and stir it gently.

Put some ghee over the vermicelli mixture.

Set ready a greased tray; pour the prepared vermicelli into the tray. Let it to cool and set.

After 30 minutes, cut the vermicelli burfi into squares. Serve with cashew nuts on top.

Chef M.S.Raj Mohan is the Director of the Department of Hotel Management & Catering science, Mary Matha College, Periyakulam. For more of his recipes, visit the YouTube Channel Food Tape or his blog

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Printable version | Feb 27, 2020 11:40:25 AM |

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