4 Diwali Special Sweet and Snacks Recipes | Diwali Sweets Recipes at Home | Diwali Mithai Recipes скачать в хорошем качестве

4 Diwali Special Sweet and Snacks Recipes | Diwali Sweets Recipes at Home | Diwali Mithai Recipes

4 Diwali Special Sweet and Snacks Recipes | Diwali Sweets Recipes at Home | Diwali Mithai Recipes #easydiwalisweetsandsnacksrecipes #uniquediwalisweets #diwalisweetrecipesathome #diwalimithairecipes #sweetrecipes #snacks #karaboondi #mysorepak #gheemysorepak #besanladoo #homecooking Chapters: Promo - 00:00 Kara Boondi - 00:22 Mysore Pak - 05:23 Bhakarwadi - 11:09 Besan ladoo - 16:04 Ingredients To Make Boondi Gram / Besan Flour - 2 Cups Rice Flour - 1/4 Cup Salt Hot Oil Oil For Deep Frying Method: 1. Take besan, rice flour and salt in a large bowl. Mix well. 2. Add hot oil and mix again. 3. Gradually add water and mix the batter until it is smooth and lump-free with desired consistency. 4. Heat oil for deep frying in a kadai. 5. Pour the batter on a boondi spatula and hold it above the kadai. 6. Gently stir the batter using another ladle so the batter get dropped into the kadai the shape of small balls. 7. Fry this boondi until golden brown colour and keep them aside. 8. Place the boondi on kitchen paper towels so they absorb the excess oil. Ingredients To Make Kara Boondi Boondi Ghee Cashew Nuts Peanuts Garlic Cloves ( Optional ) Curry Leaves Chilli Powder - 1 Tsp Salt - 1/2 Tsp Cumin Powder - 1/2 Tsp Preparation Time: 5 mins Cooking Time: 5 mins Servings: - Method: 1. Roast cashewnuts in some ghee until they turn golden brown in colour. Keep them aside. 2. Roast peanuts in ghee until they turn dark brown. Keep them aside. 3. Roast a few garlic cloves (about 4-5) in ghee and keep them aside. 4. Roast a few curry leaves in ghee and keep them aside. 5. Take the fried boondi in a large bow. 6. To this, add roasted cashews, peanuts, garlic, curry leaves, chili powder, salt and cumin powder. 7. Mix well until the boondi is well coated with spice powders. 8. Cool down the Kaara boondi completely and then transfer to an air-tight jar for better storage upto 2-3 days. Ghee Mysore Pak To Make Ghee Mysore Pak Gram / Besan Flour - 1 Cup ( 250 Ml ) Ghee - 150 Ml Water - 1/4 Cup Sugar - 1 Cup ( 250 Ml ) Method: 1. Roast gram flour in a pan on medium flame for 10 mins to make sure there's no raw smell. 2. Seive the roasted flour into a large bowl and keep it aside. 3. Heat ghee in a tempering pan and transfer half of the melted ghee to the flour bowl once it cools down. 4. Mix it well until the flour mixture becomes smooth and lump-free. 5. Apply ghee to all sides of a tin and keep it aside. 6. Pour water in a pan and add sugar to it. Let the sugar dissolve. 7. Transfer flour and ghee mixture to the sugar syrup and mix. 8. Gradually add ghee and keep mixing it. 9. Cook for 10 mins on low flame and add the remaining ghee. Cook until it becomes a thick mass. 10. Mix well and transfer it to the tin greased with ghee. 11. Spread it evely and apply ghee on the top. 12. Set it for 2 hours, remove from the tin and cut into small pieces with desired shape. 13. Traditional soft Mysore Pak is ready to be served. Bhakarwadi Ingredients  Sweet Tamarind Chutney Oil For Deep Frying  To Make A Dough Maida - 1 Cup Besan - 2 Tbsp Salt - 1/2 Tsp Hot Oil - 2 Tbsp Water  To Make Masala Powder Coriander Seeds - 1 Tbsp Cumin Seeds - 1 Tsp Fennel Seeds - 1 Tsp White Sesame Seeds - 1 Tbsp Poppy Seeds - 1/2 Tbsp Desiccated Coconut - 1/2 Cup Garam Masala - 1/2 Tsp Kashmiri Chili Powder - 1 Tsp Salt - 1/2 Tsp Sugar - 1/2 Tsp Method In a large bowl, add maida, gram flour, salt, and hot oil and mix well. Mix till you get a crumb like texture Add water gradually and knead it to a dough Let the dough rest for 15 mins To make the filling, heat a pan and add coriander seeds, cumin seeds, fennel seeds and dry roast them for a 2-3 mins Add poppy seeds, sesame seeds, dry coconut, and roast again for a couple of minutes Let the ingredients cool down Transfer it to a mixer jar, add red chili powder, garam masala, salt, sugar and grind it to a fine powder Take the dough and divide the dough into 2 or 3 portions Roll out the dough to a medium thickness round disc Spread the tamarind chutney all over the disc evenly Spread the masala powder fully on top of it Roll the disc tightly Seal the edges (you can also cut them off) Cut the Bhakarwadi to 1/2 inch sized pieces Press each bhakarwadi slightly to seal the masala Heat some oil for deep frying Add the bhakarwadis into the hot oil and fry them on low flame till they golden brown in color The Bhakarwadi is now ready. Let them cool to room temperature and store them in an air-tight container. Besan Ladoo Ingredients Ghee Besan/gram Flour - 2 Cups Powdered Sugar - 1 1/2 Cups Cardamom Seeds Cashew Nuts You can buy our book and classes on https://www.21frames.in/shop HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://www.21frames.in/homecooking FACEBOOK -  / homecookingshow   YOUTUBE:    / homecookingshow   INSTAGRAM -   / homecookingshow   A Ventuno Production : https://www.ventunotech.com/