Mitha Khaja

 

Mitha khaja is one of the delicious special Diwali sweets recipes. Mitha Khaja recipe is described in north Indian style; it can be prepared with regular kitchen ingredients.

 

Ingredients:

 

Plain flour – 1 ½ cups

Jaggery – ½ cup

Ghee – 1 tsp.

Water – 1 cup

Cardamom powder – ¼ tsp.

Ghee – For deep fry

Method:

 

• Add jiggery to the water and heat until it dissolves.
• Filter the dust particles and let it cool.
• Add 1 tsp. of ghee and cardamom powder to plain flour.
• Knead the mixture with the help of jiggery liquid.

 

Tip: Make sure that the dough is stiff and elastic

 

• To the above quantity you can make around 20 parts.
• Press the ball with hand gently so that it bulges 4 inch width
• Pierce with fork or slit with knife around the ball.
• Keep them on a clean cloth for about one hour so that they can dry and absorb less oil
• Heat ghee on a frying vessel and deep fry the balls until they turn golden brown.
• Mitha Khaja become crispy and hard once they are cooled.
• Store them in an air tight container.

 

Nutritional facts of mitha khaja:

 

• Jaggery is made in the natural way and no chemicals are used for its processing
• Magnesium present in jaggery strengthens our nervous system
• Jaggery also has selenium which acts as an antioxidant
• Potassium and low amount of sodium present in jaggery helps maintain the acid balance in the body cells
• Jaggery is pure form of sugar, it is also called medicinal sugar. It purifies blood, helps indigestion and also shown good results on dry cough
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is used in Indian medicinal practice to help with ulcers, constipation, skin care and to promote healthy eyes
• Ghee is also said to memory retention power

 

Imarti

 

Imarti is a famous North Indian sweet. It is available in most of the sweet shops. It is a variant of jalebi, here we use urad dal instead of flour. It is less juicy when compared to native jalebi. Its shape and color make us mouthwatering.

Ingredients:

 

Urad dal – 2 cups

Sugar – 3 cups

Water – 300 ml.

Saffron color

Cardamom ground – ½ tsp.

Ghee (to fry) – 500 gms.

 

Method:

 

• Soak urad dal for atleast 16-17 hours. It’s best if you soak it during whole night.
• Wash and clean if there is any skin, drain.
• Grind to smooth thick paste. Add color in a little water and mix well in the paste.
• If you are using any mixer grinder instead of stone grinder then beat the paste well so that it turns out fluffy after grinding.
• Put the paste under normal room temperature with lid closed, if the temperature is cold then put for one more extra hour

 

Preparation of sugar syrup:

 

• Take equal proportion of water and sugar i.e.: 1:1 ratio
• Take broad and low bottomed vessel for preparation of sugar syrup.
•  Add cardamom powder and boil the sugar syrup for 30 minutes

• On the other hand heat the frying pan and add the ghee.
• Using imarti bottle or soft plastic sauce bottle which has a small nozzle, form imartis in the hot ghee.
• Lower the flame so that it turns into crispy.

 

Tip 1: You can substitute 12 x 12 inch thick white cloth with that of plastic bottle having button size hole in center.

 

• Here in this case you will put the batter in the cloth and hold the paste like a pouch and squeeze

 

Tip 2: Shaping of Jangri : First form a circle, then make continuous ringlets along the ring still you come to your staring point.

 

• Remove from ghee and dip in the hot sugar syrup.

• Soak for 3 minutes, drain the liquid
• Imarti is ready, serve hot

 

Nutritional facts:

 

• Urad dal is a good source of energy as it replenishes the body iron storage.
• It is rich protein source. It helps in building muscles and overall body development.
• It is rich in fiber content and helps in digestion.
• It is rich source of magnesium and folates, which boosts heart health.
• Apart from all the above it helps in reducing cholesterol levels in the body.
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is also said to memory retention power
• Ghee is rich in antioxidants which act as an aid in the absorption of vitamins and minerals from the food we eat.

 

Chickoo Halwa

 

Chickoo halwa is one of the mouth-watering sweet dishes prepared from sapodilla/sapota (in India) fruit. This sweet recipe can be served as a snack or as after meal dessert. Chickoo halwa is one of the popular desserts which are served during festive season or on any special occasions and this is one of the Diwali Sweets

Ingredients:

 

Chikoo fruits- 6

Milk – 1/2 tea cup

Sugar – 1/4 cup

Khoya – 150 gms.

Cochineal (essence) – 2-3 drops

Ghee – 1 tbsp

Almond or walnut ( for garnishing)

 

Method:

 

• Peel the chickoos, blend it to fine paste.
• Boil the milk in a heavy saucepan.
• When the milk turns slightly thick, add khoya and cook, stirring in a uniform way.
• After some time add little ghee and sugar. Cook on low  flame stirring continuously till ghee oozes out.
• Chickoo halwa is ready. Serve hot, garnishing with almond or walnut

 

Nutritional facts:

 

• Sapodilla is rich in dietary fiber
• It contains good amounts of antioxidant vitamins like vitamin A, C and antioxidants.
• Sapota has antibacterial, antiviral and anti-parasitic effects
• Fresh ripen sapodilla are good source of minerals like copper, potassium, iron, pantothenic acid and vitamins like niacin, folate which are essential for optimal health.
• Milk is rich in calcium, which is an essential element for growth and proper development of strong bone structure
• Milk is an excellent source for dental health, as it protects the enamel surface against acidic substances
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is also said to memory retention power

 

Soan Papdi

 

Soan Papdi is one of the famous Indian desserts. It is one of the Diwali sweet which melts in the mouth leaving its tangible flavor. As we all know sweets in India are famous world wide.


Ingredients:

 

Gram flour – 1 ¼ cup

Plain flour (Maida) – 1 ¼ cup

Ghee – 250 gms

Sugar – 2 ½ cups

Water – 1 ½ cup

Milk – 2 tbsp

Cardamom seeds (crushed coarsely) – ½ tsp

Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds (4 seed mix) – 2 tsp.

 

Method:

 

• First sift both flours together and heat ghee in a heavy saucepan.
• Now add flour mixture and roast still light golden color.
• Keep aside to cool.
• Simultaneously prepare syrup.
• We make syrup out of sugar, water and milk by bringing it to 2 ½ thread consistency.
• Pour at once into the flour mixture.
• Beat well with a large fork until the mixture forms threadlike flakes.
• Pour onto a greased surface and roll to 1″ thickness lightly.
• Sprinkle the 4 seed mix and crushed cardamom seeds and gently press with palm.
• After cooling, cut into 1″ squares.
• Soan papdi is ready, store in airtight container.

 

Nutritional facts:

 

• Milk is the best source of calcium supply to our body.
• Milk is rich in calcium, which is an essential element for growth and proper development of strong bone structure
• Milk is an excellent source for dental health, as it protects the enamel surface against acidic substances
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is rich in antioxidant which acts as an aid in the absorption of vitamins and minerals from the food we eat.
• Badam helps in reducing bad cholesterol and keeps the heart healthy
• As it is high in potassium, it helps in blood circulation
• It is also rich in calcium content and keeps the bones strong

 

Cashew Burfi

 

Cashew Burfi is one of the famous Diwali sweets. It is a simple Indian recipe made from sugar and chashewnuts. Kaju Barfi is not only delicious but also healthy. Learn how to make Cashew Barfi with our easy to learn steps.

Ingredients:

 

Cashew/kaju  – 1 cup

Cream – ¼ cup

Sugar – ½ cup

Silver leaf

A little Ghee

 

Method:

 

• Soak kaju for 3 hours.

• Grind the nuts to a paste.

• Take a flat tray, and grease it with ghee.

• In a thick bottom vessel put the sugar and cream, go on stirring for about 5-8 minutes till you get a single strand consistency.

 

Tip: Use organic sugar to be free from chemicals. Crush and make powder of it when mixed with cream.

 

• Once its done add the kaju paste and stir continuously till the ball is formed in the center.

• Then immediately pour it on the greased tray.,make a thin (an inch)layer out of it.

• After about 5 minutes carefully undo the silver leaf covering the whole sweet.

• Cashew Burfi is ready. Cut the burfee.

 

Nutritional facts:

 

• Cashew nuts do have a relatively high fat content (12 grams per ounce, 2 grams saturated fat), but it is considered “good fat.”
• It also have a fatty acid, which lower the risk of heart disease
• They have a high energy density and high amount of dietary fiber
• It’s high magnesium content also takes the credit for its healthy heart qualities
• High copper content helps the body utilize iron, eliminate free radicals, develop bone and connective tissue, and produce the skin and hair pigment melanin.
• From many years sugar is treated as tempting ingredient, but because of health issues you can use sugar free sweetener.
• Organic sugar is less processed and chemical free so you can have it under caution (sugar is not recommended for diabetes patients)