SUJATA MALANISUJATA MALANI
If you think sweets are difficult to make, you can check out these recipes that are simple, easy to cook and good to eat (naturally).
HAVE A BITE: Indulge in these delicacies.
SWEETS ARE synonymous with any festival or celebrations in India. With Holi round the corner, it is the right time to try out these recipes.
Date coconut laddoo
Seedless dates: 500 gms
Desiccated coconut (finely grated): 5-6 tbsps
Paneer (freshly made): 2 cups
Powdered sugar: 10 tsps
Cardamom powder: ½ - 1 tsp
Malai: 2 tbsp
Desiccated coconut (for covering) 2 tbsps
Cut the dates into small pieces. Mix it with the malai in a flat pan over a low flame. Keep stirring it until the mixture becomes pulpy. All the pieces should be properly mashed so that you get a smooth paste.
Add the desiccated coconut and mix well. Then allow this mixture to cool. Mix the paneer with the sugar and beat it with your hands until light and fluffy. Add cardamom powder and mix again. Make small balls of this mixture and keep it in the fridge for two hours.
Take a portion of the date mixture and flatten it in your palms. Place a paneer ball in the centre of the date mixture. Cover it and give it the shape of a ball. Roll each ball in dry desiccated coconut. Keep these balls in the fridge for about two to three hours before serving.
Dry fruit barfi
Cashewnuts: 250 gms
Pistachio (soak and remove skin): 250 gms
Almonds: 125-150 gms
Cardamom powder (finely ground): 2 tbsps
Saffron: ½ tsp
Rose water (gulab jal): 2 tbsps
Sugar: 250 gms
Ghee: 2 tbsps
Ghee: for frying
Mix the saffron with rose water. Keep it aside. Cut the cashewnuts into very small pieces. Fry until golden in colour. Soak the almonds in water for eight hours. Peel and grind coarsely. Heat the ghee in a flat pan (kadai). Fry the almond mixture on a low flame. Keep stirring continuously. Gradually add the pistachios and keep stirring until the mixture becomes light brown. Remove from fire. Add the fried cashewnuts, cardamom powder, saffron and rose water. Make a sugar syrup by mixing the sugar with water. Heat over a flame until you get a syrup of four-string consistency. When the syrup cools, add it to the above mixture. Grease a flat plate and spread the above mixture evenly and thickly. Allow it to remain for some time. Cut into squares and serve.
Khoya (grated finely): 150 gms
Milk: 1 litre
Pistachios or almonds: 6-8
Cardamoms (crushed finely): 4 - 5
Powdered sugar: 125 gms
Saffron (mixed with rose water): a bit
Boil the milk until it becomes very thick and you get thick malai. Add the khoya, powdered sugar, saffron and rose water, cardamom powder and continue cooking until the mixture leaves the sides of the vessel. Allow the mixture to cool. Shape into pedas and press a pistachio or almond on it.
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