Hema's 4 Diwali Special Sweet Recipes | Easy Sweet Recipes | Indian Sweets | Dessert Recipes

Hema's 4 Diwali Special Sweet Recipes | Easy Sweet Recipes | Indian Sweets | Dessert Recipes #ArcotMakkanPeda #MakkanPeda #Nawabsweets #DiwaliSweets #DiwaliRecipes #peda #indiansweets #arcotsweets #malailadoo #ladoo #laddu #InstantRicePayasam #RicePayasam #Payasam #Bhakarwadi #snacks #easyrecipes #easydiwalisweets #homecooking Arcot Makkan Peda Ingredients Maida - 1 Cup Cooking Soda - 1/2 Tsp Unsweetened Khoa - 1/2 Cup Unsalted Butter - 2 Tbsp Curd - 1/4 CupChopped Mixed Nuts (Cashew Nuts, Pistachios, Badam & Melon Seeds) Saffron Oil For Deep Frying To Make Sugar Syrup Water - 3 Cups Sugar - 3 Cups Cardamom Powder (Optional) A Pinch Of Saffron (Optional) Method: For the Sugar syrup 1. Add water and sugar to a saucepan. 2. Stir until the sugar dissolves. 3. Once the sugar dissolves, boil it for 10 mins. 4. After 10 mins, add cardamom powder and saffron. Sugar syrup is ready, keep it aside. To make the Makkan Peda 5. For the stuffing, roughly chop the nuts and keep them aside. 6. To a large bowl, added maida, cooking soda and mix them. 7. To this add unsweetened khoya and unsalted butter and knead well for 5 mins. 8. Now make small portion of the dough and roll it. 9. Make a well in the center and place chopped nuts and saffron. 10. Now, seal and shape it into peda. 11. Heat oil for deep frying and drop the pedas. 12. Once they are golden brown color, take them out and soak them in the sugar syrup. 13. Let it sit atleast for about 5 hours or overnight. 14. Delicious, super soft Makkan peda are ready to enjoyed. Malai Ladoo Ingredients Milk - 1 1/2 Litre Sugar - 1/4 Cup Cardamom Powder - 1/4 tsp Juice of 2 Lemons Water Ghee Method Boil the milk and add lemon juice Stir the milk till it is curdled Strain the curdled milk to remove the chenna Pour some cold water on the chenna and keep it aside Boil some milk, once the milk starts boiling add the sugar Mix well, add cardamom powder, and the chenna Mix everything together Turn off the stove, cool the mixture Knead the mixture well Take a small portion of the mixture and shape the malai ladoo The Malai Ladoo is ready to be served Instant Rice Payasam | Rice Kheer Ingredients Raw Rice - 1/2 Cup ( Soaked For 15 Minutes ) Water - 1 1/2 Cup Milk - 1 litre Condensed Milk - 200 ml Ghee - 2 Tsp Cashew Nuts Raisins Cardamom Powder - 1/2 Tsp Saffron Method 1. In a pressure cooker, add the soaked rice, and enough water to cook the rice 2. Pressure cook for 2 whistles 3. Keep the cooked rice aside 4. Heat a pan and add the milk to it 5. Bring it to a boil 6. Add the cooked rice to the milk and let it simmer till the milk is thickened 7. Add condensed milk (you can also add sugar if you don’t have condensed milk) and mix well 8. Heat some ghee in a pan, add the nuts and roast them till they are golden in color 9. Add the roasted nuts, cardamom powder, and saffron strands to the kheer and mix well 10. Serve the Instant Rice Kheer warm. Bhakarwadi Ingredients Sweet Tamarind Chutney Oil For Deep Frying To Make A Dough Maida - 1 Cup Besan - 2 Tbsp Salt - 1/2 Tsp Hot Oil - 2 Tbsp Water To Make Masala Powder Coriander Seeds - 1 Tbsp Cumin Seeds - 1 Tsp Fennel Seeds - 1 Tsp White Sesame Seeds - 1 Tbsp Poppy Seeds - 1/2 Tbsp Desiccated Coconut - 1/2 Cup Garam Masala - 1/2 Tsp Kashmiri Chili Powder - 1 Tsp Salt - 1/2 Tsp Sugar - 1/2 Tsp Method In a large bowl, add maida, gram flour, salt, and hot oil and mix well. Mix till you get a crumb like texture Add water gradually and knead it to a dough Let the dough rest for 15 mins To make the filling, heat a pan and add coriander seeds, cumin seeds, fennel seeds and dry roast them for a 2-3 mins Add poppy seeds, sesame seeds, dry coconut, and roast again for a couple of minutes Let the ingredients cool down Transfer it to a mixer jar, add red chili powder, garam masala, salt, sugar and grind it to a fine powder Take the dough and divide the dough into 2 or 3 portions Roll out the dough to a medium thickness round disc Spread the tamarind chutney all over the disc evenly Spread the masala powder fully on top of it Roll the disc tightly Seal the edges (you can also cut them off) Cut the Bhakarwadi to 1/2 inch sized pieces Press each bhakarwadi slightly to seal the masala Heat some oil for deep frying Add the bhakarwadis into the hot oil and fry them on low flame till they golden brown in color The Bhakarwadi is now ready. Let them cool to room temperature and store them in an air-tight container.
source