ROUND-UP OF EVENT "DUSSEHRA, DHANTERAS,DEEPAVALI"

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

NECESSARY THINGS:

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

MILK 100GRAMS

CLOVE 10NOS.

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

INGREDIENTS:

Wheat flour - 1 cup

Powdered jaggery - ½ cup

Ghee - ½ cup

Powdered cardamom - 1 teaspoon

METHOD:

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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