CORN FLOUR HALWA:

INGREDIENTS: YIELDS 2 CUPS. COOKING TIME: 20 MINUTES

PREPARATION TIME:5 MINUTES
RECIPE SOURCE: UMA'S KITCHEN EXPERIMENTS
CORN FLOUR

1/2 CUP

SUGAR

1 AND 1/2 CUP

GHEE

1-2 TBLSP

WATER

2 AND 1/2 CUP

CASHEW NUTS

FEW

ORANGE FOOD COLOUR

2 PINCHES

METHOD:

In a pan add a tsp of ghee and fry the chopped cashew nuts till golden brown and
keep it aside.

Grease a plate with ghee and keep aside.

In a bowl. mix the corn flour with 1 and 1/2 cup of water , food colour without any
lumps.

In a heavy bottomed pan or non stick pan add sugar and add 1 cup of water.

Let the sugar gets dissolved , no need to check for string consistency.

Simmer the flame and mix the corn flour mixture once nicely with a spoon and
add it to the sugar syrup.

Mix well in a medium low flame. Stir continuously.

Add 1 tblsp of ghee and stir continuously to avoid forming lumps, this will give a
glossy texture and the halwa starts getting transparent.

Add the roasted cashew nuts when the mixture becomes thick.

Stir well and mix well so that the cashews will get into the halwa.

Add the remaining ghee and at this stage the halwa will be glossy and starts
leaving from the sides of the pan.

Transfer it to the greased plate. Either you can leave it for 2 hours to cool down
and cut into pieces or you can serve it in a bowl too.

I didnt make it into pieces as i made the halwa around 3 30 in the evening and if i
wait for 2 more hours there wont be enough of sunlight to click the pictures.

Note:

You can make this halwa in microwave too.

The sweet is perfect for this halwa so no need to add extra sugar.

Always ensure that the corn flour mixture will not have any lumps.

This will stay good for 4-5 days in the refrigerator but the texture will not be the
same if you keep it inside the refrigerator. So better to make it and consume
within 2 days.

CARROT BURFI RECIPE | EASY DIWALI SWEETS RECIPE

Thursday, October 24, 2013 Festival recipes, Sweet, sweets 46 comments

After the very successful attempt of trying out the BADAM BURFI I wanted to try out the
carrot burfi. To add more happiness, this carrot burfi turned out fantastically well and it took
15 minutes for me to finish making Burfi. It tasted awesome and my daughter Varsha who is
a perfect taste maker, raised her thumbs on the very first bite. If you are new for making
sweets for the first time, this burfi is definitely an easy sweet to try out for this Diwali. So
lets move on to the recipe of carrot burfi Easy Diwali Sweet.

PREPARATION TIME: 10 MINUTES.COOKING TIME: 15-20 MINUTES MAKES: 15 17

INGREDIENTS:

CARROT (GRATED)

1 CUP

MILK

1/4 CUP

GHEE

1/4 CUP +2 TBLSP

SUGAR

1 CUP

BESAN | KADALAI
MAAVU

1/2 CUP

PISTAS

TO GARNISH(OPTIONAL)

CARDAMOM
POWDER

A PINCH

METHOD:

Grate the carrots and grind it into a paste by adding the milk.

Sieve the besan | kadalai maavu to avoid lumps

Grease a tray with ghee and set it aside.

In a wide bowl add the ground carrot mixture, sieved besan, sugar and start
stirring in a medium low flame. Be careful not to get it burnt.

Melt the ghee and add it slowly in regular intervals.

The mixture will start bubbling and at one stage it start leaving the sides and will
form a mass. Switch off the flame.

Transfer it to the greased tray.

I finely chopped pistachios and garnished on the burfi

When warm cut this into desired shapes.

I finely chopped pistachios and garnished on the burfi.

I generally struggle to cut the burfis into diamond shapes. My friend Shri made
this for me and now i learnt the method of shaping the burfis into diamond .

The night light makes the color to look different. the burfis came out in the colour
which you see in the main picture.

Notes:

If by any chance you feel the burfis are very soft and can not cut, just put this
again in the pan and stir for 3-5 minutes in low flame.

Always keep the flame in low. do not make it burnt

RAVA LADDU RECIPE |RAVA LADOO | DIWALI RECIPES

Saturday, November 03, 2012 Festival recipes, Sweet, Traditional Recipe 31 comments

Rava laddu or Rava ladoo is a simple and exoctic sweet made with Semolina or sooji.
Though i attempted this for the first time, i have tasted this many times. But i always like the
texture to be smooth and not the grainy rava texture. I just followed my Besan ladoo recipe
replacing rava instead of besan. Try this easy and yummy Rava ladoo for this Diwali.

INGREDIENTS: Makes 13- 14 ladoos

RAVA | SOOJI |
SEMOLINA

1 CUP

SUGAR

3/4 CUP

MELTED GHEE

1/4 CUP

CASHEW NUTS

FEW

CARDAMOM
POWDER

A PINCH(OPTIONAL)

METHOD:

In a pan add 1 tsp of ghee and roast the cashew bits and keep it aside.

In a same pan roast the rava till it for 5 to 10 minutes in a medium flame. Do not
get it burnt or the change the color.

Allow this to completely cool.

Grind this into a fine powder along with sugar.

Add cardamom powder(if adding) at this stage and pulse once for even mixing.

Transfer this mixture to a wide bowl.

Add the roasted cashew also to this and mix well.

Melt the ghee and add this to the rava sugar mixture.

Mix well with a spoon and make it into round balls.

The mixture will be easy to handle only. If you feel that you cant make balls, just
sprinkle 1 tblsp of milk .

This can be stored in a air tight box for 4-5 days in room temperature.

Note:
1. If you want to make it with less ghee you can add half of ghee and half of milk too.
2. But if u do this this has to be consumed in a day.

RIBBON PAKODA | NADA THENKUZHAL |DIWALI SNACK

RECIPE
Wednesday, October 19, 2011 deepavali, Snack, Traditional Recipe 47 comments

Ribbon Pakoda| nada thenkuzhal|ola pakoda is an easy snack which is made during diwali
| janmasthami in most of the houses. My mom and mil makes this very often as we all love
this in our family. I am sharing the recipe for ribbon pakoda an easy snack recipe:

Preparation time:5 minutes| Cooking time:25 minutes

INGREDIENTS:

RICE FLOUR

2 CUPS

BESAN( BENGAL GRAM

FLOUR)

1 CUP

RED CHILLI POWDER

2 TSP

SALT

AS NEEDED

ASAFOETIDA

2 PINCHES

SESAME SEEDS |ELLU

1 TSP

MELTED BUTTER + HOT OIL

2 TSP + 2 TBLSP

OIL

FOR DEEP FRYING

METHOD:

In a wide bowl, add the rice flour and gram flour .

Add in the redchilli powder, salt, sesame seeds,butter and asafoetida.

Mix this into a soft dough using water.

Heat oil for deep frying in a kadai.

Add a portion of dough in the murukku press (use the ribbon pakoda achu) and
make a round layer in hot oil.

When it is done on one side flip this carefully using the ladle.

When the sizzling sound subsides take it out from the hot oil and drain the excess
oil in a kitchen towel.

Repeat this for the remaining dough.

Store this in airtight container.

Note:
1. Always fry the pakoda in hot oil. If you make the make the flame low the pakodas
will drink lot of oil.
2. Always use fine quality and smooth flour.
3. If the flour is not of fine texture the pakoda will break when we make and also it
will drink oil.
4. If making in bulk, just mix all the ingredients except water.
5. Make dough in batches to avoid the pakodas getting reddish in colur.
6. Fresh ground pepper powder can be used instead of red chilli powder.
7. Always add hot oil to the flour mixture. It gives crispiness to the snacks

GODHUMAI HALWA | EASY WHEAT FLOUR HALWA | DIWALI

RECIPES
Saturday, October 18, 2014 Festival recipes, Sweet, Traditional Recipe 8 comments

After trying the Kasi halwa and Karachi halwa i thought i will try Godumai halwa | wheat
halwa at home. I tried the halwa with wheat flour and it turned out pretty awesome. I just
jumped out of joy and it tasted exactly like the Tirunelveli halwa which we get in shops. But
home made is always best right. So without waiting just go and try this halwa at home. I
adapted the recipe from here. Very easy to prepare and no complicated steps. Just have to
stir patiently. You get glossy halwa. So go ahead and prepare this Godumai halwa for this
Diwali 2014.
Check out other Popular Indian Diwali Sweet recipes

Kaju katli

Milk peda

Badusha

Ingredients

Preparation Time :10 mins+ 3 Hours soaking | Cooking Time : 45 Mins |

cups
Wheat flour 1 cup
Water
5-6 cups
Sugar 2 cups
Ghee 3/4 cup
Cashew nuts few
Cardamom powder a pinch
Orange food colour a pinch

Yields: 3

Method:

In a wide bowl, add the wheat flour and make it into a dough as we make for
chapathi. Do not add salt or oil.

Add 5 cups of water to this and soak this in water for 3 hours.

After 3 hours mix this nicely with hands and strain the liquid.

Add one more cup of water and extract some more milk from the wheat dough.

Discard the residue.

In a heavy bottomed pan, add 1 tsp of ghee and roast the cashew nuts till golden
brown. Keep this aside.

Add the extracted water (around 5 cups it came) to the pan and slowly start
stirring it. Keep the flame low, high flame will spoil the halwa and will not get
cooked.

I first put in the normal pan which i use but since it was overflowing i transferred
it to a big non stick pan.

After 10 minutes the mixture will be like a porridge and start thickening.

Add the sugar now and mix the orange color with 1 tsp of water. Add this orange
colour to the halwa. Stir well.

Add 2 tblsp of ghee and stir well in a low flame. From now on wards only stirring is
the job. Just add the ghee(melted ghee) and add in between. Slowly the halwa will
get a glossy texture.

Add the cashew nuts and the elachi powder. Stir nicely. The halwa will start
coming like a jelly ball without sticking to the bottom.

Switch off the gas and if you want you can pour this in a greased plate and cut
them into pieces.

I want to have this like halwa in a bowl. So didnt spread in a plate.

Enjoy hot Tirunelveli Godhumai halwa.

Notes:
1. Only stirring part takes extra time else not much complications in the recipe.
2. The entire process should be done on a lower flame as keeping on a high flame
will spoil the halwa.

3. Make sure not to get any lumps in the first 10 minutes. So stir continuously in a
low flame.
4. This stay well in room temperature for 2 days and stay well in the refrigerator for a
week.
5. When you want to reheat , just heat water in a vessel and boil it nicely. Switch it
off and keep the halwa in a steel bowl and place it inside the hot water.
6. It will taste awesome when it is hot.