Here comes the round up of this event. Hope everyone will try these recipes for Diwali. I was planning to segregate the festivals and posts. Though posted under the heading dussehra, some recipes suited the occasion Diwali also. So, you can choose the recipes of your choice for the respective festivals. And, please do accept a participant's award from me and post it in your blog. Kindly let me know if I have missed out any entries. I expect the same enthusiastic participation in my "Food for orphanage" event too. HAPPY DEEPAVALI.
Wonderful Laddu recipe by non-blogger and my friend sankara srinivasan. Nalabhagam. He has done this for a satsang.
PREPARATION OF LADDU
GRAM FLOUR 4 CUPS
SUGAR 10 CUPS. (EACH CUP OF FLOUR SHOULD HAVE 2.5TIMES SUGAR)
GHEE 6 CUPS.
OIL – TO FRY
CASHEW NUTS 50 TO 100GRAMS
ELAICHI (ELAKKAI) 10 TO 15GRAMS
RAISIN – AS PER OUR REQUIREMENT.
FIRST TAKE THE GRAM FLOUR AND SHEIVE ALL TO MAKE IT PERFECT AND ADD THE WATER AND MIX IT. THIS PASTE IS TO MAKE THE BOONDHI, SO IT SHOULD NOT BE TOO MUCH WATER AND SHOULD NOT BE TOO MUCH THICK ALSO. THEN HEAT THE OIL AND WITH THE FILTERED LADDLE (KAN KARANDY) MAKE THE BOONDHI. IT SHOULD NOT BE TOO MUCH CRIPSY, TAKE OUT WITH 70% FRYING.
IN THE MEANTIME TAKE THE SUGAR IN A METAL POT AND ADD LITTLE WATER TO JUST FILL THE SUGAR AND BOIL IT. AFTER IT BECOMES KAMBI PAGU (DON’T KNOW EXACT ENGLISH WORD, SORRY) PUT ALL THE BOONDHI IN THE SUGAR MIX AND MIX IT WELL.
THEN HEAT THE GHEE AND PUT CASHEW NUTS AND AFTER IT BECOMS RED, PUT THE RAISIN AND CLOVES AND PEEL THE SKIN OF ELAICHI AND PUT ALL ELAICHI AND HALF OF THE SKINS AND MIX IT AND ADD IT WITH THE SUGAR/BOONDHI MIX.
NOW ALL THE MIXTURES ARE IN ONE BOWL AND MIX IT WELL AFTER IT BECOMES WARM. ADD MILK AND MIX IT HARDLY.
FINALLY MAKE ROUND LADDU WITH OUR DESIRED SIZE. IF WE WANT WE CAN ADD SUGARCANDY (KALKANDU) FOR TASTE.
NOW LADDU READY!!Wheat toffee by non-blogger and my friend Rajam
Wheat flour - 1 cup
Powdered jaggery - ½ cup
Ghee - ½ cup
Powdered cardamom - 1 teaspoon
Fry wheat flour in ghee (under sim flame) till it is golden brown, with constant stirring. Then add jaggery powder and stir well. When jaggery has melted add cardamom powder. Stir well in sim flame till you get proper consistency. Pour it in a greased plate, cut into desired pieces and allow it to cool. Wheat toffee is ready.
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Gud Halwa by Shalini
Sweet potato poli by Sailaja
Moong dhal murukku by Sailaja
Instant milk halwa by PJ
Lotus seeds pudding by Deepti
Thenga Burfi by Sara
Malpoa by Indrani
Aloo halwa by Deepthi
Paal Kozhakattai by Gethen
Chakka pradhaman by Gethan
Sweet Kozhukattai, Butter murukku, Masal vadai, medhu vadai, Payatham paruppu payasam, Kadalai paruppu payasam, Cashew coconut peanut burfi, Rava saffrom kesari, Semiya payasam,
Kadalai paruppu sugiyan, Payaru nei urundai, and Jangri by Sanghi
Janthikalu by Raje
Thenkuzhal murukku, Gramflour kheer,
Microwave thirattupaal & Moongdal ladoo
Chakali, Chiroti &Gulab Jamun by Jyothi
Kalkandu saadham, Rawa ladoo, Nippattu,
Dhoodh peda , and Masal vada by Padma
Black chenna sundal by Indu
Nethi bellam appulu by Kalva
Coconut rawa ladoo by EC
Rawa ladoo by Sheba
Payesh by Arundhati
Ribbon pakodas by Lata
Shankarpali by Rekha
Besan ladoo by Rekha
Vadai, appam and kadalai urundai by SriVidhya
Urad dhal laddu by Renu
Kuttu ki puri by Sireesha
Sweet potato Halwa by Sireesha
Sabudhana vada by Sireesha
Thayir vadai by Kamala
Jangiri , Ribbon Pakoda,
Paruppu Payasam, Mullu murukku by Usha Nandini
Boondi laddu, Karamani sweet sundal,
Rava coconut laddo and Thenkuzhal by Usha nandini
Moong dhal Halwa by Arti
Atte ka Halwa by Kanchan
Masala Dhoodh by Preethi Nilesh
Narkoler Gurer Naru by Barnali