Feast: Make new sweets in Diwali

Dried fruit curls

Content:

20 grams raisins, 2 tablespoons ghee for mouth, ghee for frying.

Stuffing: 100 g almonds, 100 g cashew nuts, 2 g pistachios, 2 g raisins, cardamom, saffron and nutmeg powder in proportion, 100 g ground sugar.

Method:

Pour the ghee into the lamb and make a medium hard flour. To chop the pistachios. Now mix crushed cashew nuts, ground almonds, pistachios, raisins, cardamom, nutmeg, saffron and sugar to make a filling. Take small loaves from the ram flour and weave them. Put a tablespoon of stuffing in the middle of the puri in hand and press the double edge of the puri with a little watery finger to bend the nails.

If you don't want to bend the nails, press the edge and bandage. That's how all the furry leo. Then heat the ghee in a pan and add light pink hot curls over medium low heat. When it cools down, pack it in an airtight container and keep it.

Pomegranate Dilruba

Content:

Two large pomegranates with red seeds, 1 cup of cold milk, (size of a cup of tea) 8 to 10 pieces of water, three teaspoons of sugar, three to four drops of red color, a little rose water, 8 to 10 paper cups.

Peel a squash, grate it and squeeze the juice. Separate one cup of seeds and squeeze out the remaining seeds. Add a few red drops to the juice, add sugar and let cool in the fridge. Cut the edges of the bread slices with a sharp knife.

Mix a little rose water and cold milk in pomegranate juice. Then dip a slice of bread in the juice, place it between the palms and squeeze the juice. Then put a few pomegranate seeds in the slice of the foot and press it with the other hand to make a round shape. Make all the pomegranate (pomegranate) dilruba in this way, then arrange them one by one in a paper cup, garnish with pomegranate seeds and serve.

Rava Coconut Grooves

Content

For the layer: 50 gms of mando, 2 tablespoons ghee for mouth, ghee for frying.

Stuffing: Finely grind 1 bowl, 1 bowl of dried copra powder, 1 bowl of powdered sugar, 1 tsp cardamom powder, raisins, a few cashew-almond pieces (if desired)

Put a mouthful of ghee in the lamb and make a moderately hard flour. Bake the rava pink. Also fry the koparu a little. When it cools down, add sugar, cardamom, raisins and cashew nuts and mix everything well. Now take a little flour from the ram flour and weave a small puri in it. Put 1 tsp of finished puri in the middle. Fill it with a clove in the middle and fry light pink ghee in medium heat.

Rubber finish

Content:

20 gms of almonds, 1 ripe banana, one teaspoon of ghee for mouth, 150 gms of sugar, 20 gms of milk powder, 1/2 teaspoon of ground cardamom, 200 gms of gale petha, 8 to 10 raspberries, ghee for frying.

Method:

First of all dissolve the sugar in a cup of water to remove the dirt. Peel a squash, grate it and squeeze the juice. Then mix ghee in the lamb, mix banana and make hard flour with sugar dissolved water. Leave it for 10-15 minutes and weave it in small loaves. Then heat ghee and fry over low heat till golden red. In rubber (basundi can also be used). Before serving, arrange one puri in a deep dish, pour one teaspoon of rubber in it, then place the raspberries on top, or garnish with a piece of fruit according to any season. The rubber-puri thus prepared will bring water to Sajidhji's mouth.

Navratna Ghooghra

Content

For the layer: 50 gms of almonds, 2 tablespoons of ghee for mouth, oil for frying and proportionate amount of salt. For the stuffing: 1 bowl of dried copra, 1 bowl of white sesame, red chilli, asafoetida, turmeric, garam masala, 1 tablespoon fennel, 1 tablespoon coriander, ground sugar, amchoor powder and salt, take everything in proportion, but add superior spices. Only then will it look crunchy.

Add a pinch of ghee to the ramen flour, add salt and make a moderately hard flour. Now lightly fry the copra. Roast the sesame seeds too. Now add all the remaining spices. Mix everything well. Take a little flour from the ram flour and fill it with 1 tablespoon stuffing in it and press the double edge and turn the nails. To prepare all the crocodiles in this way. Then fry pink in oil over low heat. These crows do not spoil for 8-10 days. Also, if you get bored of eating ghughras in Diwali, these chutney ghughras will make your guest happy.

Mawa brain curls

Content:

20 grams raisins, 2 tablespoons ghee for mouth, ghee for frying.

Stuffing Ingredients: 20 gms of flour, 15 gms of powdered sugar, 108 gms of brain bean, cardamom powder.

Method:

Put a mouthful of ghee in the lamb and make a medium hard flour. Bring the dough to a boil and fry pink on gas. Then take off. When it cools down, add sugar. Slowly fry the brain beans and put them in it. Mix everything well, add cardamom powder and mix well. Now take a little bit of flour from the prepared flour and make small finishes. Now take one finish, put a tablespoon of stuffing in between, put another finish on top, press the edge and close the nails. In this way all the ghughras are ready then fry light pink on medium heat. Stay out for two-three days, keep in the freezer if you want to keep more days.

-Glacier