Happy Diwali and Mast diwali Dhamaka Recipes for all to relish

Happy Diwali to all my friends and family. May God shower his blessings  to all human beings and let light of diwali enlighten our lives and  the hearts and minds of all human beings. Happy diwali to all fellow bloggers and  may everyone have a  prosperous and sucessful year and may evreyone celebrate many more future diwalis together with same enthusiasm and fervour. We bow to our creator and thank him for this joyous and spiritual festival of lights. God is true light of this world who can bring true light and meaning to are lives.

Kesar Badam Peda

120gm butter

350ml condensed milk

2cups milk powder

badam to garnish

kesar

Preparation :

In a bowl add butter condensed milk and milk powder amd microwave for 1 minutes then remove and stir microwave another 10 min then remove cool it and referigerate for and hour and shape pedas add kesar strand and badam for garnish

Chocolates for diwali :

1cup dark chocolate

1cup milk chocolate

Rum soft centred chocolate

40 gm  dark chocolate

50gm cream

4-5 drops rum essence

microwave cream for 30 sec then add dark chocolate

Pineapple centred chocolate

1/2cup icing sugar

1/4tbsp water

4-5 drops pineapple essence

 Blueberry  centred chocolate

2tbsp blueberry jam

2tbsp warm water

make a sauce of the above ingredients

Toffee centred chocolate

 2tbsp sugar melted into caramel

3-4 drops water

2tbsp condensed milk

2 drops butterscotch syrup

make a sauce of the above ingredients

Nutty chocolate

100gm dark chocolate

75gm nuts like badam raisins peels cashew

Festival flavour chocolates

1 cup white chocolate

1/2 tsp kesar emulsion

1/2 tsp khus syrup

1/2 tsp rose essence

1/2 tsp gulkand
1/2tsp elachi
1/2 tsp almond essence
1/2 tsp pista essence

Preparation :

In chocolate making plastic moulds pour white chocoate with help small spoon into heart shape or fower shaped mould then shake or tap the tray to remove the air bubbles keep in fridge for 5 min then add any of soft centre you like of your choice above e.g. rum centre tap the tray and keep for 5min in fridge to set and remove again pour dark chocolate tap the tray and keep in fridge for 5min and serve

In the chocolate making mould pour white chocolate mixed with rose essence or any falvouring of choice then tap the tray and keep in fridge for 5 min then remove add dark chooclate and  tap the tray and keep  in the fridge for 5 min and serve. Decorate chocolates with cellophane paper or color wrappers tie bows or ribbons or decorative wires and serve in basket or as a decorative boquet.

Jalebis

2 cups semolina

1 cup maida

2tbsp besan

warm water to make thick batter

2tbsp dahi

1 bowl thick Sugar syrup
1/2 tsp elachi

1/2 tsp kesar emulsion

Preparation :

Mix above ingridients and make a thick batter and keep to ferment 8 to 10 hours then after fermentation add 1bsp oil and color and salt to taste and make jalebis pouring batter in a jalebi making bottle and deep frying  circular jalebis and dip in sugar syrup serve with nuts and kesar strands

Phirni:

2 cup cooked rice

2 cup milk

1 cup sugar

200 gm fried mawa for 2min

1tsp elachi

1tsp kesar

salt

badam for garnish

Preparation:

In a kadai mix above ingridients and boil 10 minutes then add elachi and kesar  and serve cold garnish with badam and dryfruits and silver foil.

Orange Malpua :

1 cup maida

3tsp rice flour

3tsp mawa

3tsp dahi/curd

1tsp orange peel 

desi ghee for frying 

Sugar syrup :

2 cups sugar

1/2 cup or 1/4 cup water

make two thread consistency syrup

Garnish :

1 orange slices

1/4 cup badam

Preparations :

In a bowl add above ingredients and mix well keep aside for 30 minutes then take a kadai and pour ghee and start making circular malpus or pancakes and deep fry or panfry as you like then serve with sugar syrup and decorate with orange slice slices and badam slices for garnish

Pista Gulab Jamun :

200gm mawa

2tbsp sooji soaked in 2tbsp milk

2tbsp maida

1tsp elachi 

melted chocolate and pista for garnish

Preparations :

knead above ingredients and mae a smooth dough and shape into balls by greasing your palms with ghee then deep fry the jamuns in low flame till golden brown you can stuff jamuns with nuts or chocolate or toffee or sugar crystals. serve gulab jamuns by dipping in chocolate and rolling it in pista slices with help of toothpick

Ghiya/doodhi  ki Burfi :

500gms Ghiya

150gm sugar

1 to 2 tsp ghee

250gm mawa

1/2 tsp elachi 

3 to 4 drops green color

silver foil

Preparations :

In a pan add ghee and fry grated dudhi till the water dries then add mawa and sugar and fry till leaves sides then close flame add green color and elachi and serve with silver foil on greased tray when cool cut square shape barfi pieces.