Another brilliant recipe in the Diwali culinary is Gulab Jamun. It is one of the sweetest desserts popular all over the world, especially with Indian culture.
Since we cook the sugar syrup and gulab jamun let us see the ingredients separately.
For gulab jamun
Flour 1 packet it is especially found readymade to make gulab jamun in market
To make sugar syrup
First, let us make sugar syrup. To make sugar syrup we first take a large deep pan and put sugar and water and cardamom seeds.
We bring it to boil. Wait until the sugar gets completely dissolved not so long that it becomes very gluey but only till slightly sticky.
We have the sugar syrup ready
Now let us go for gulab jamun
The first step is to mix gulab jamun flour very well and remove all the lumps as possible.
The second step is to add water and make the dough and let it be more pliable by leaving it for few minutes.
Now in the third step, we will divide the dough equally and make small balls leaving no cracks. The cracks will break down the dough. So this part is very crucial for making a good gulab jamun.
In the fourth step, we take a big fry pan and heat oil in it. To make the oil hot we can heat the pan it in high flames. Once it is heated we lower the heat and fry gulab jamun. It is necessary to be low flames to avoid the gulab jamun being burnt on the outside before it is cooked on the inside. Actively, stir the gulab jamun to consistently cook the gulab jamun and we cook it until the gulab jamun gets dark brown slight golden color on the outside.
After that in the fifth step, we must soak the gulab jamun in the sugar syrup but there are few things to remember in this step. These are very vital things to make a perfect gulab jamun. Number one is let the gulab jamun cool just a little before putting it into the sugar syrup. Second is remembering to keep the sugar syrup warm. Do not let it go cold. If it has slightly warmed the sugar syrup to make it good enough for gulab jamun to be dropped in it.
We have our gulab jamun ready to be served. It can be served warm or cold.
It is tastier to serve with curd or ice-cream.
So let us make this Diwali even sweeter by making these homemade Gulab jamuns and exchange loving sweet memories.
10. Sweet Pangol
It is not necessarily a Diwali dessert by it very much eligible to be so. It is a dish made from rice and cooked with jiggery a sweet substance made from cane sugar, ghee, and cashew nuts. It is very much preferred in Tamil Nadu. It will be uniquely good to serve in this Diwali. So let us haste into the recipe.
Ingredients and the requirement of quantity are as follows:
Raw Rice – 1/2 cup
Moong dal/pasi paruppu – 1/4 cup
Jaggery – 1 cup grated
Cashew nuts -2 tbsp
Raisins -2-3 tbsp
Cardamom – 4 pods or 1/4 tsp powder
Ghee/clarified butter -1/4 cup
Ghee -1/2 tsp (for jaggery syrup)
Every dish begins with a little bit of preparation. Let us get into the preparation:
First thing in the preparation is to dry roast the rice and dal separately. We do not fry it until the color changes it will get burnt, rather only till the rice and dal are too hot to touch.
Now as per requirement of rice (depends upon what rice are you using) add water and let it whistle in the pressure cooker.
Now mix up the rice and dal together.
Next thing in the preparation is to fry raisins and cashew nuts, we separately fry raisins and cashew nuts in the ghee.
We can know is the cashew nut is ready or not because it changes color to brown and to know the raisins are fried enough or not we can see the raisins puff up after frying it in the ghee.
Our preparation is done.
Let us go into cooking method
In a one-fourth cup of water, we heat jiggery. If some impurities are seen filter it, and now we boil the jiggery water with a tablespoon full of ghee. Make sure the heat is medium to not lose water in the form of vapor.
After this, we have to add the mixed dal and rice. To check if the jaggery water is ready to take a little bit it and put it in a cup of water, the correct time is when the jaggery water does not dissolve in the cup of water.
After putting the mixed rice and dal we cook for few minutes we can see that everything turns into almost a paste. It gets well blended. It is this time to add your cardamom powder if you want to.
Now, we add the fried raisins and fried cashew nuts into the rice mixture.
Cook and stir for a while. This is to make sure the cashew nuts and raisins are properly distributed.
This sweet Pongal is ready to be served.
This dish is best to serve hot.
This Diwali makes your Diwali special by trying something that your friends and family do not try and surprise them with this tasty dish.
The next dish in our culinary recipe is the dish that is very famous for Diwali especially in the South Indian culture. It is an easy dish to make and with the suggestions we provide, we think it will be an easy job for you. Let us get started by introducing you to the ingredients required.
Maida /All purpose flour – 1/4 kg (250grams)
Ghee – 50 grams
Vanaspati /Dalda (vegetable oil) – 100 grams
Cooking soda – 1/4 tsp
Sugar -3/4 kg
Water -2 cups
Milk – 4 tbsp
Cardamom powder – 1/4 tsp
Edible camphor /pachai karpram – a pinch
Now let us look into the cooking recipe.
First, let us mix the dalda cooking soda and ghee together to make a paste-like. To mix them well we need to do it for around 10 minutes.
Now, we add flour to it and mix them well with our hands. To convert it into soft dough we add water little by little and knead. The more you knead the softer will be the dough. This will play a crucial role in making the final things very attractive.
We let it be for around 15 minutes at which we cook our sugar syrup.
To make sugar syrup we take a deep pan and with water and sugar in it, we bring the solution to boil. After it comes to boil we add milk and boil some more. Remove impurities of any.
Now let it boil till it gets one string consistency at this time we add our cardamom powder and camphor.
Our sugar syrup is ready.
Now with the dough, we first divide it into small balls and flatten them. Using our thumb we push a depression in the middle. Do not push the depression through and create a hole. This my friends are called Badhusa.
Now to make Badusha
First, heat the oil in high flame to swiftly increase the temperature of the oil and then keep the flame low once badusha are added. You can fry 4 to 5 badhusa at a time depending on the size of your pan. We have to fry badhusa until they get into golden brown color. Make sure to flip them regularly to cook it on both sides. It takes quite some amount of time.
Now put the golden brown badhusas into the sugar syrup that we prepared earlier. We let it be in it for around 10 minutes and take it out on a plate. By this time the Badhusas should have soaked in the sweetness of the sugar syrup.
We then remove it from the syrup and let the syrup on the outer walls of Badhusas dry out.
Finally, we put some grated coconuts or grated cashew nuts in the depression to make it look at little more attractive.
Note one string consistency can be checked as follows:
Take 2 drops of syrup on your index finger and thumb. Measure syrup consistency with fingertips. Open the index finger and thumb opposite to each other and you will see a string of syrup coming up. The string thickness will define its 1 or 2 string consistency.
The Badhusas are ready to be served. This Diwali shows your family and friends your culinary skills by preparing them a sweet Diwali dessert Badhusas.
Next on our menu of culinary recipe Diwali special is a popular Gujarati dessert. This Indian dessert is very popular and is best for the auspicious occasion such as Diwali. And the name of the dish is Mohanthal.
First of all, let us start with the ingredients required.
250 gm gram flour (Besan)
1 Tbsp ghee
3 Tbsp milk, mixed to a crumbly consistency
50 gm khoya
200 gm sugar
1/2 tsp cardamom powder
150 gm ghee
Let us get into the cooking procedures
First, what we have to do is put sugar and half a cup of water over low heat. We must completely dissolve the sugar into the water. Remember not to let the mixture to come to boil.
When it fully dissolves all the sugar, we then boil the water and sugar solution. To check if the water is at the ready state we wanted, put a drop of water solution into a cup of cold water. If it forms a hard lump it means we have got the consistency that we were looking for.
In the other pan, we will be cooking Khoya over low heat. You must stir it throughout the cooking until it becomes all crumbling. Heat some ghee and put gram flour mixture into the ghee and fry until it is brown in color. Remember the stages of the cooking color and states because it will affect the final product.
Once it reaches brown color, we add cardamom. It is for taste. We now mix it very well and once it is done we switch off the heat.
After that, we then mix these two. We add the syrup that we made to this gram flour mixture and gently stir it to mix it well. Thoroughly stir to avoid any lumps.
After knowing the mixture is thoroughly mixed we now spill the mixture into a tray or as it is called in India thali. Remember to grease the thali first. To grease the thali we take ghee and even put it evenly inside the wall of the tray. Make sure that you evenly distribute the mixture all over the tray or thali.
The grease will make it easier to take off the Mohanthal without making it stick to the tray.
Now, to garnish the Mohanthal, crushed almonds and pistachios can be used it is sprinkled from the top.
Let the Mohanthal cook for few minutes and after that, we cut it into desired shapes generally square.
We can serve it as hot or right after cutting or we can also store it in airtight container for few days.
So this Diwali, try something on your own. This is a very simple dish easy to make and with ingredients available almost all the time at our house. Be excited and be creative with the dish. You will get better with every other batch of cooking. Make this Diwali of your own taste. Try it! It is not that hard.
I am Jitendra Sahayogee, a writer of 12 Nepali literature books, film director of Maithili film & Nepali short movies, photographer, founder of the media house, designer of some websites and writer & editor of some blogs, has expert knowledge & experiences of Nepalese society, culture, tourist places, travels, business, literature, movies, festivals, celebrations.