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 #diwalisweets #diwalispecialrecipes #diwali2021 #LaukiBurfi #Lauki #Burfi #sweets #ghiyaburfi #dudhihalwa #easysweet #dessert #bottlegourdsweets #rasgulla #rasagulla #milksweets #BadamHalwa #diwalirecipes #diwali #halwa #badamhalwarecipes #indiansweets #homemadesweets #easysweet #quicksweetrecipes #KajuKatli #CashewBurfi #KajukiBarfiRecipe #sweet #sweetrecipe #festivalspecial #homecooking Lauki Burfi Ingredients Bottle Gourd - 1 No. (Medium Size) Ghee - 2 Tbsp Full-fat Milk - 500 Ml Unsweetened Khoa - 100 Gms (Tip: Instead Of Khoa You Can Also Use Milk Powder Or Condensed Milk) Sugar - 1/2 Cup Chopped Almonds Chopped Cashewnuts Chopped Pistachios Raisin Cardamom Powder - 1/2 Tsp Rose Essence - 1/4 Tsp Dried Rose Petals (Optional) Ghee - 2 Tsp Grease The Tin With Ghee Butter Paper Method Cut off the ends of the bottle gourd Peel them and remove the core (taste a small bit of the bottle gourd to ensure that it is not bitter) Grate the bottle gourd using a medium-sized grater Transfer the grated bottle gourd to a sieve and squeeze off the excess water Heat a kadai with ghee, add the grated bottle gourd Saute the vegetable for 2 mins After sauteing, add full-fat milk and stir well Cook the vegetable in the milk, and stir the milk continuously Cook until the milk is reduced After the milk is thickened, add unsweetened khoa (Instead of khoa you can also use milk powder or condensed milk) Add sugar and milk everything well After the mixture is thickened and it comes together Add chopped almonds, cashew nuts, pistachios, raisins, cardamom powder, rose essence, and dried rose petals Mix it well and add ghee Give it a mix, and let the mixture cool Take a tin, grease it with ghee Line the base with butter paper, fill the tin with the burfi mixture and level it Apply some ghee on top of it and spread it across evenly You can either leave the burfi at room temperature or in the refrigerator for about 3-4 hrs to set Once it is set, release the sides of the tin using a knife Flip the tin over a hard surface, tap it at the back and slowly unmould the burfi Cut the burfi according to your desired size and shape and serve them Rasgulla Ingredients Milk - 1 1/2 Liter Juice Of 2 Lemons Water To Make Sugar Syrup Water - 5 Cups Sugar - 2 Cups Cardamom Pods - 4 Nos Kewra Water - 1/2 Tsp Method: Method Heat 1 and 1/2 liters of milk Bring the milk to a boil, make sure to stir it at intervals Once the milk is boiled, add the juice of 2 lemons Stir it well The milk has curdled and the whey water is separated Turn off the stove Strain the milk over a strainer lined with a muslin cloth Rinse the chenna with cold water a few times to remove any lemony flavor Tie the muslin cloth and let it drip for about 30 mins Take the chenna in a wide bowl Knead the chenna well till there are no more big granules and you get a soft dough-like consistency Knead it for about 15 mins Make small balls out of it and keep it aside, make sure to keep the chenna balls covered Heat a pot with 5 cups of water, add 2 cups of sugar Let the sugar dissolve completely Pound 4 cardamom pods gently Add the cardamom pods and let the sugar syrup come to a boil Once the sugar syrup comes to a boil, add 1/2 tsp of kewra water and mix well Keep the flame on medium and gently add the chenna balls Let it boil for 15 mins on medium flame Gently stir it at intervals so that the rasgullas cook evenly on all sides After 15 mins the rasgullas have doubled in size Reduce the flame to a low and let it simmer for 10 mins The rasgullas are done, turn off the stove and cool the rasgullas till they come to room temperature You can serve it as it is, or you can serve it chilled You can store these Rasgullas in the refrigerator for about 1 week. Badam Halwa Ingredients Badam - 2 Cups Boiled Milk - 1 Cup  Sugar - 2 Cups Ghee - 1 Cup Saffron Milk Method Soak the almonds overnight Peel the skin and transfer the badam into a mixer jar Add milk gradually and grind it to a paste (not too fine or too coarse) Heat a pan with some ghee, add the ground badam paste to the pan and mix it Cook the badam paste for 20 mins on medium-high heat, stir it continuously Add sugar and mix well Cook again for 10 mins on low flame, stir it continuously Add ghee and mix the mixture well Add saffron milk and mix till the mixture is thickened Finally, add some ghee and finish it off The Badam halwa is ready to be served. You can either it serve it warm or at room temperature Kaju Katli Ingredients Cashew nut - 1 1/2 cups Water - 1/2 cup Sugar - 3/4 cup Cardamom powder - 1/4 Tsp Ghee - 2 Tsp
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