त्यौहार में कौन कौन से पकवान बनाए जाते हैं? दीपावली के लिये व्यंजन - Diwali दीवाली के पकवान | दीपावली पर क्या बनायें.

 त्यौहार में कौन कौन से पकवान बनाए जाते हैं?   दीपावली के लिये व्यंजन - Diwali दीवाली के पकवान | दीपावली पर क्या बनायें.

5 November - 2020

The festival of Deepawali is celebrated on the new moon day of Kartik month. This five-day long festival starts with Dhanteras, followed by Choti Deepawali / Narak Chaudas, then Deepawali Padwa / Annakoot / Govardhan Puja, and then comes the festival of Bhai Dooj,

The festival of Deepawali, which lasts for five days, is as follows.

1. Dhanteras 13 November
2. Choti Diwali / Narak Chaudas 14 November
3. Diwali 14 November
4. Annakoot / Padwa 15 November
5. Bhai Dooj 16 November

For Diwali, you can prepare some sweet and savory dishes in advance which do not spoil for two weeks. And some sweet snacks you can make fresh immediately. Along with this, you can also make some special things for the dinner of Diwali like paneer, dum aloo etc. Vaishnav food is prepared at our house on the day of Diwali i.e. without onion and garlic. So let us also make something special on the occasion of this Diwali.

In America, we celebrate Diwali together with family and friends. When we party for Diwali, we all cook together. Similarly, the food in the photo below is of a potluck party, for which all of our friends had made food together. Papdi chaat etc.

1.Malpua

 Malpua is a very popular traditional Indian sweet. Hot malpuas made in confectionery in India during winters • Easily attracts anyone towards them.... Many of you readers have been asking about the method of making malpuas.. So let's go this time These delicious malpuas are made in Deepawali..... these fine malpuas are fried in desi ghee and immersed in sugar syrup, they are very tasty to eat. But at the same time it is also full of calories, so after eating them, take care of your health and don't forget to exercise regularly. 

 

 Happy Diwali

Stuff
(12 for Malpua))

1. 4 cups full cream milk
2. Semolina 1 tbsp
3. All purpose flour 3-4 tbsp
4. Sugar 1 tbsp
5.  Green cardamom 1
6. Ghee for frying

for syrup

1.  Sugar 1 cup
2.  cup of water
3.  Saffron threads 8-9
4.  Milk 1 tbsp
5.  Cardamom 1
6. long cut for garnish
7. Pistachios 2 tsp

 Recipe :

1. Boil milk in a heavy bottomed vessel, after the first boil, reduce the flame and boil the milk for about half an hour or till the milk thickens completely. Do not forget to stir the milk in between (about every 4-5 minutes).

2. Switch off the flame and keep the milk aside to cool down.
condensed milkh

 

How to make syrup

 

While the milk is cooling down, make syrup and keep it-

1. Soak the saffron strands in a tablespoon of lukewarm milk and keep them aside.

2. Remove the peel of green cardamom and grind the seeds finely.

3. Boil water and sugar in a wok/pan, after the first boil, slow down the flame and cook till the sugar syrup becomes thick. (For Malpua, a single string syrup will be suitable. To test the single string syrup, take a drop of sugar syrup between your two fingers, if a string is formed between the fingers then the syrup is perfectly fine.) In this process It takes approx 3-4 minutes.

4. Put saffron milk and cardamom powder in the syrup and keep it aside.

 

To make Malpua:

 

1. Remove the peel of green cardamom and grind the seeds finely.

2. Add one tablespoon sugar, one tablespoon semolina, crushed cardamom, and about 4 tablespoons all purpose flour to the condensed milk. Mix all the ingredients well together. The mixture of malpua should be like pakoda batter, neither too thick nor too thin. By the way, for your convenience, I have also shown this mixture in the photo below. You can increase or decrease the quantity of flour as per the need.

 

3. Keep this mixture aside for half an hour.

4. Now heat ghee in a flat wok/frying pan on medium heat. Now slow down the flame and spread the mixture of malpua in a big spoon in the ghee. Similarly spread 2-3 more malpuas according to the amount of space available in the pan.

5. Pour the hot malpuas from the side over the strainer. After about a minute, slowly turn the malpuas in the ghee. Fry them from both the sides till they turn golden red. With the help of a strainer, take out the fried malpuas from the ghee.

6. If the syrup has become cold, then heat it. now in lukewarm syrup
Soak the malpuas for 15 minutes.

7. Similarly make malpuas from the remaining batter and soak them in sugar syrup.

Place the malpuas soaked in sugar syrup in the serving dish. now from above Garnish with chopped pistachios and serve these delicious malpuas.

 

2.Badam Deep

 

Badam Deep As the name suggests, these lamps are made of almonds and
Yes, you can also serve it to the guests as it is given by the eaters. This
The lamps are beautiful to look at, very tasty to eat and also healthy
Perfect because they are made from almonds. in almond lamps
If ghee is not added then these lamps are also light.

Prep Time: 5 Minutes

Cooking Time: 12 Minutes
Ingredients (for 11 Diyas)

1.  Almonds 1 cup / 150 grams
2.  Sugar 1/2 cup / 100 grams
3.  Water 3 tbsp
4.  Edible orange color 2-4 drops
5. Materials to decorate the diyas
6.  Khoya 2 tbsp
7.  Powdered sugar 1 tsp
8.  11 pieces of long chopped almonds
9.  Raisin 11
10.  Saffron thread 11

Recipe :

1. Grind the almonds very finely along with the peel.

2. In a kadai heat 1/2 cup sugar and 3 tbsp water on low heat
Heat on. Make a syrup of 2 strings while stirring it evenly. sugar syrup
It takes 3-4 minutes to make.

3. Now add orange color to the syrup.
Almond mixture is ready to serve

To decorate the diyas:

4. Now add ground almonds to this syrup and cook this mixture while stirring continuously till it leaves the sides of the pan. This process takes about 2-3 minutes.
5. Now let this mixture cool down a bit. Now divide this mixture into 11 equal parts and give the shape of a diya.
Almond mixture is ready to serve

To decorate the diyas:
1.1. Grate the khoya. Now add powdered sugar to it.
2. Fill the khoya mixture inside the diyas.
3. Now put raisins on top of the piece of almond and put it on the tip of the lamp.
Put it on.

4. To show redness / heat in the lamp, put a saffron thread on the top of the almond,

 

3.Gulab Jamun

Gulab Jamun is a very popular traditional sweet. Traditional gulab jamuns are made from khoya also known as mawa. After cooking milk for a long time, when all its water evaporates and it becomes very thick and becomes dry when it cools down, then this mixture is called Mawa. By the way, Mawa in the Indian ration shop in India and abroad also.
It is easily available but still you can make mawa at home for purity.

By the way, from Gulab Jamun of bread to Gulab Jamun of potato, cheese, etc., are also in vogue these days. Let us first make traditional Gulab Jamun from khoya which is specially made on the occasion of Diwali or Holi.

Preparation time: 10 minutes
Time taken to make: 30 minutes
About 150 calories per guava jamun

Ingredients for 14 Gulab Jamun• Khoya / Mawa 200 grams

1. • Flour 2½ Tbsp
2. • Milk 2 Tbsp
3. • Cardamom powder tsp
4. • Baking soda tsp
5. • Ghee for frying

Ingredients to fill:

1. • Saffron 15-16 threads
2. • Chironji / Kaj 14 small pieces
3. • Candy / cardamom 14 small pieces

Ingredients for the syrup:

1. • Sugar 1½ cups / 300 grams
2. • 1½ cups water
3. • Saffron 5-6 threads
4. • Crushed cardamom tsp
5. • Rose water tsp

Recipe :

1. First of all grate the khoya / mawa.

Grated khoya, milk, all purpose flour, baking soda, and cardamom powder

 2. Take grated khoya, maida, baking soda, and cardamom powder in a vessel. Mix all the ingredients well together. Now add lukewarm milk little by little and knead soft dough

3. Knead the dough very well so that it becomes very smooth

. 4. Now divide this dough into 14 parts. Grease the dough by applying a little oil in your hand. Now cover it with a cloth and keep it.

5. Now take a ball, flatten it by pressing it with your hand and place sugar candy / cardamom, saffron thread, and small pieces of chironji / cashew in the middle,

6. Now slowly close the dough. rolling the ball gently in the palm
Make it smooth. If there are cracks in it, then it is better to fry the gulab jamun.
may explode.

7. Similarly prepare all the balls. take care that the balls
Always keep it covered with a cloth so that it does not dry out.

8. Now heat ghee in a pan on low flame. I have something in particular
The temperature of the ghee was checked on the request of the readers, which was about
It was 160°F/70°C. Now put some balls in it and gently ladle
Keep adding ghee to it from all sides. By doing this all the gulab jamuns
Let's take a little color from the side. Stirring the gulab jamuns gently in ghee Stay.

9. Fry till the gulab jamuns turn golden red. This process takes about 10-12 minutes. Take out the fried gulab jamuns on kitchen paper.

10. Now boil one and a half cup sugar in one and a half cup water in a wide mouth vessel. After the sugar melts and comes to a boil, reduce the heat and let the sugar syrup cook for 5 minutes. We do not need very thick syrup for this sweet. Now you can add crushed cardamom, rose water and saffron strands in sugar syrup.गे डालें.

11. When the gulab jamuns are lukewarm, put them in the hot syrup and keep them well dipped in the syrup from all the sides. Let the gulab jamuns soak in the hot syrup for at least 20 minutes so that they drink the syrup till the inside and become soft. If the syrup becomes cold, then heat it on medium heat.

12. Everyone's favorite Gulab Jamun is now ready. Hot gulab jamuns are very tasty in the winter season. And in the summer season, serve hot Gulab Jamun with cold vanilla ice cream.
Will keep licking fingers.