Happy Deepavali, Sweets Recipes

Taste of Mysore wishes all its readers and visitors of this blog A Very Happy, Safe and Prosperous Deepavali. May godess Lakshmi bless you all with her choicest blessings and shower happiness and good health in abundence. Enjoy your day !

Here is a festive platter to you all :D ...
From Left to Right Badam Puri, Gulab Jamun, Rasmalai, Chakkuli and Bisi Bele Bath. All recipes will be up soon. Bisibelebath recipe is already blogged on Taste of Mysore, please feel free to browse the recipe list

Recipes for the Badampuri, Rasmalai, Chakli, Gulab Jamun....

I took the recipe from here and adapted it to suit the ingredients I had with me

For Puri :
Maida : 1 cup
Almonds : 10 (blanced and blended to make fine paste)
Ghee : 1tbsp
Nutmeg powder : a pinch
salt : a pinch

For spread:
Melted Ghee (1tbsp) and rice flour  mix (1/2 tbsp)

Cloves for sealing, Oil for deepfrying

Sugar Syrup :
1 cup sugar
1/2 cup water
few strands of saffron
1 clove


Sugar Syrup :
1.In a thick bottomed pan take 1 cup sugar and 1/2 cup water, bring it to boil.
2.Let it boil till it attains 1 string consistency (a drop of syrup when pulled between your thumb and index finger should form one strand )
3.Switch off the stove and add saffron strands and clove. Cover and start frying puris.

Puri :
Mix all dry ingredients.
1.Add ghee and almond paste and mix it to make dough. Use less water, and more almond paste for better flavor.
2.Take a lemon sized ball and roll into 5" diameter circle. Apply rice n ghee spread and fold into half to make a semicircle.
3.Apply the spread on the folded portion and fold into half to get a triangle.
4.Gently press the edges to seal and prick a clove in the center to lock the puri
5.Deep fry in oil till they turn brown and crisp. Dip them in hot sugar syrup leave for for 3 mins and remove the puris. Garnish with dry fruits and serve.


You need the following to make Malai :
Milk 1/2 litre
Vinegar 1/2 tbsp

1.Heat milk and when milk starts boiling add vinegar and continue boiling till you get curdled milk.
2.Strain the curdled milk to separate solids and liquid. Use a cheese cloth/muslin cloth/ to filter.
3.Tie the cloth and keep it under a heavy weight object. I place cooker filled with little water over the cloth.Let it be there for next half an hour.
4.Remove the milk solids and knead the mixture to a homogenous mass.
5.Make lemon sized balls. When you make balls they should not break/crumble which indicates a well kneaded milk solids.
6.Take 1 part of sugar and 2 parts of water in a vessel and warm it up to dissolve sugar.
7.Drop the cheese balls into the sugar solution. Pressure cook this mixture for 3 whistles.
8. Once the pressure is down, remove the cheese balls, press them gently to squeeze away the water.

For Ras :
Milk : 1/2 litre
Mixed Dired Nuts Powder : 2 tbsp (Click on it to know the recipe)
Sugar : 4 tbsp (or adjust according to your taste)

1.Mix the dried nuts powder in 2tbsp of milk to make paste add more milk if u need.
2.Bring the milk to boil. Continue to boil till it becomes thicker than the milk you used. I boiled it for 8 mins approximately.
3.Add the dried nuts powder paste and sugar. Continue to boil till sugar dissolves. Check the taste and add more sugar if needed.
4.Switch off the stove and add all the cheese balls into the hot milk and let it aside.
When the milk is at room temperature, transfer it to refrigerator in a appropriate container.
5.Refrigerate for 7-8 hrs and serve chilled.

Note : I used my blender to make homogeneous mass of milk solids, the result was thicker cheese ball. Please use your muscle power and be gentle to the milk solids and you will get spongy cheese balls which I got 2nd time ...

Gulab Jamun : I used MTR jamun mix, so it was easy peasy..
Chakli (click on it) recipe is already blogged on TOM. Please feel free to use Recipe List to browse through the archived recipes.

Enjoy making your sweets. .......
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