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Happy feasting!

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Recipes With Deepavali round the corner, try the following mouth-watering traditional sweets and savouries

It's rich! Besan laddu PHOTO: S. SIVA SARAVANAN
It's rich! Besan laddu PHOTO: S. SIVA SARAVANAN

Coconut rawa barfi


Desiccated coconut: 1 cup

Rawa: 1 cup

Powdered sugar: 1 1/2 cup

Cardamom powder: 1 tsp

A few strands of saffron

Nutmeg powder: 1/2 tsp

Milk: 3/4 cup

Ghee: 3 to 4 tbsp

Silver foil


Heat the ghee. Roast the rawa, until it turns light golden. Allow it to cool. Add the desiccated coconut, sugar, cardamom powder and nutmeg powder.

Warm the milk. Dissolve the saffron in it. Add it to the above mixture and knead well.

Take a flat dish. Set this mixture evenly.

Cover with silver foil, and allow it to set for some time. Cut into square pieces and serve.

Besan laddus


Besan (gram flour): 250 gm

Ghee: 400 gm

Powdered sugar: 300 gm

Cardamom powder: 3 tsp

Chopped almonds: 2 tsp

Chopped pistachios: 2 tsp


Heat the ghee in a flat pan. Add the besan to it and gently stir on a low flame until it turns light brown.

Allow it to cool. Add the cardamom powder, powdered sugar, chopped almonds and pistachios to the above flour. Knead well, and make small balls.

Dry fruit churva


Poha (rice flakes): 300 gm

Peanuts: 50 gm

Putana dal: 50 gm

Cashew nuts: 50 gm

Raisins: 50 gm

Almonds: 50 gm

Pistachios: 50 gm

Turmeric powder: 1/4 tsp

For frying and seasoning

Red chilli powder: 1 tsp

A few curry leaves

Green chillies: for taste

A little of citric acid

A pinch of sugar

Salt to taste

Oil for frying


Heat the oil in a frying pan. Fry the poha. Sprinkle turmeric powder, and keep it aside. Deep fry the remaining ingredients on a low flame. Add it to the above churva. Heat a little oil. Add the curry leaves and green chillies, and stir fry until crisp. Add this to the above mixture along with the citric acid, sugar, red chilli powder and salt. Mix well. Allow it to cool. Store in an airtight container.





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