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.

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