Sweet Diamond Cuts

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Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

Sweet Diamond Cuts

Sweet Diamond Cuts
Cooking Time: 20 minutes
Prep Time: 20 minutes
Makes: 2 to 3 cups

Ingredients:

1. Sugar - 1/4 cup
2. Cardamom pods- 2
3. All purpose flour- 1 cup
4. Baking soda - 1 pinch
5. Salt - 1 pinch
6. Ghee - 2 tsp
7. Water - as required
8. Oil - for deep frying

Instructions:

Grind together sugar and cardamom pods to form a fine powder.In  a large mixing bowl combine together the powdered sugar,all-purpose flour, baking soda and salt.Mix together until combined.Add the ghee and mix well using your fingertips.

Add sufficient quantity of water and knead well to form a smooth and soft dough.Cover and keep aside for 15 to 20 minutes

Divide the dough into 3 or 4 equal parts.Take one portion and roll it into a thin rectangle on a lightly floured surface.

Using a biscuit cutter or a sharp knife cut it into diamonds.Heat oil in  pan.Once the oil is hot add the prepared diamond cuts , gently stir using a slotted spoon to separate the pieces. Cook until both the sides turn golden brown ,over medium heat.

Transfer onto clean kitchen towel.Repeat with the remaining dough.Allow to cool completely and store in an airtight container for up to 1 week.

NOTES

• You can also use whole wheat flour instead of all-purpose flour.
• Adjust the quantity of sugar according to your taste.
  
  

30 Diwali Sweets and desserts

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DIWALI SWEETS / DESSERTS

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Boondi Laddu	Mysore Pak	Kesar Badam Peda
Kaju Katli	Besan Laddu	Rava Laddu
Carrot Halwa	Kerala Boli	Jowar Burfi
Chikoo Kesari	Rabdi	Shahi Tukda
Milk Peda	Kaju Peda	Gur Padpi
Spiced date and nuts balls	Nankatai	Gulab Jamun
Coconut Laddu	Easy double layer fudge	Sukhiyan
Easy paal payasam	Semiya Payasam	Pineapple Payasam
Healthy No cook -coconut milk payasam	Carrot Payasam	Paal payasam
Aval Vilayichathu	Neipayasam	Unniappam

---

DIWALI SWEETS / DESSERTS

---

Boondi Laddu	Mysore Pak	Kesar Badam Peda
Kaju Katli	Besan Laddu	Rava Laddu
Carrot Halwa	Kerala Boli	Jowar Burfi
Chikoo Kesari	Rabdi	Shahi Tukda
Milk Peda	Kaju Peda	Gur Padpi
Spiced date and nuts balls	Nankatai	Gulab Jamun
Coconut Laddu	Easy double layer fudge	Sukhiyan
Easy paal payasam	Semiya Payasam	Pineapple Payasam
Healthy No cook -coconut milk payasam	Carrot Payasam	Paal payasam
Aval Vilayichathu	Neipayasam	Unniappam

---

DIWALI SWEETS / DESSERTS

---

Boondi Laddu	Mysore Pak	Kesar Badam Peda
Kaju Katli	Besan Laddu	Rava Laddu
Carrot Halwa	Kerala Boli	Jowar Burfi
Chikoo Kesari	Rabdi	Shahi Tukda
Milk Peda	Kaju Peda	Gur Padpi
Spiced date and nuts balls	Nankatai	Gulab Jamun
Coconut Laddu	Easy double layer fudge	Sukhiyan
Easy paal payasam	Semiya Payasam	Pineapple Payasam
Healthy No cook -coconut milk payasam	Carrot Payasam	Paal payasam
Aval Vilayichathu	Neipayasam	Unniappam

Pakkavada | Ribbon Pakoda

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Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Kesar Badam Peda | Step by step recipe

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Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.