Diwali is a time for family gatherings, celebrating traditions, and savoring delicious treats. It’s a wonderful opportunity to exchange gifts, light diyas, and enjoy the festive atmosphere.
Make your Diwali even more special by creating sweet treats in the comfort of your own home with Nova pasteurized milk. Impress your loved ones with homemade treats like gulab jamun, kheer and more.
With Nova pasteurized milk, you can ensure that your sweets are not only delicious but also safe to consume. Let’s make this Diwali a memorable one with these simple and tasty recipes!
Besan Ladoo Recipe with Milk
Besan Ladoo, a traditional Indian sweet, is perfect for Diwali celebrations. Made with gram flour, ghee, sugar, and milk, it offers a rich, nutty flavor. Milk contributes to the rich, creamy consistency. Learn how to make these delicious treats from scratch and enjoy the joy of homemade Diwali sweets.
Ingredients:
- 2 cups besan (gram flour)
- 1 cup ghee (clarified butter)
- 1 cup powdered sugar
- 1 teaspoon cardamom powder
- 1/4 cup chopped nuts (almonds, pistachios)
- 1/4 teaspoon saffron strands (optional)
- 1/4 cup Nova Pasteurized Milk
Instructions:
- Prepare the ghee: Heat the ghee in a heavy-bottomed pan until it melts and clarifies.
- Roast the besan: Add the besan to the hot ghee and stir constantly. Cook until it turns golden brown and releases a delightful nutty aroma. This process usually takes between 10 and 15 minutes. Then, turn off the burner.
- Cool and mix: Remove the pan from the heat and let the besan-ghee mixture cool slightly. Gradually add the milk to the besan-ghee mixture, stir it until the mixture is well combined and reaches a desired consistency.
- Add sweeteners and spices: Add the powdered sugar, cardamom powder, and saffron strands (if using) to the besan-ghee mixture. Mix well until everything is combined.
- Form the ladoos: Take a small portion of the mixture and roll it into a ball. Follow the same steps with the remaining batter.
- Coat with nuts: Roll the ladoos in the chopped nuts.
- Store: Store the ladoos in an airtight container at room temperature for up to a week. Enjoy your homemade besan ladoos with a creamy and indulgent twist!
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Karanji/Gujiya Recipe
Diwali doesn’t feel complete without the crescent-shaped Karanji/Gujiya! These delectable sweets are filled with a sweet and savory mixture of khoya, dry fruits, and spices. The flaky, crispy exterior and the flavorful filling make Karanji/Gujiya a beloved treat during the festive season. Learn how to make these intricate sweets at home and savor the authentic taste of Diwali.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup Nova ghee
- 1/4 teaspoon salt
- Water (as needed)
- 1 cup pasteurized milk
- 1/2 cup semolina
- 1/2 cup khoya (mawa)
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 teaspoon cardamom powder
- 1/4 cup powdered sugar
- Oil
Instructions:
- Prepare the dough: In a large bowl, combine the flour, ghee, and salt. Slowly add water, kneading until the dough reaches a smooth, soft consistency. Cover the dough with a damp towel and let it sit for 15-20 minutes.
- Prepare the stuffing: In a pan, heat the milk over medium heat. When the milk begins to simmer, add the semolina and cook, stirring continuously, until the semolina is tender. Then, add the khoya, raisins, almonds, cashews, cardamom powder, and powdered sugar. Mix well and let the stuffing cool completely.
- Make the gujiyas: Divide the dough into small balls. Roll each ball into a circle and fill the center with the stuffing. Seal the edges tightly to prevent the stuffing from leaking out.
- Fry: Heat oil in a deep pan and fry the gujiyas until golden brown.
- Serve: Drain the fried gujiyas on paper towels to remove excess oil. Serve fresh or save for later in an airtight container.
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Kheer
Kheer, is the most sought-after dessert during festive occasions as it is easy to make with just a few ingredients. The sweetness of the kheer perfectly balances out the savory flavors of traditional Indian meals. It is a rich and creamy rice pudding made with milk, sugar, rice, and a variety of aromatic spices and nuts.
Ingredients:
- 1 cup basmati rice
- 2 cups milk
- 1/4 cup sugar (or to taste)
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron strands (optional)
- 1/4 cup chopped almonds or pistachios (optional)
Instructions:
- Wash the rice: Wash the basmati rice repeatedly until the water becomes crystal clear
- Boil the rice: In a heavy-bottomed saucepan, combine the rice and milk. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the rice is tender and the milk has thickened.
- Add sweeteners and spices: Stir in the sugar, cardamom powder, and saffron strands (if using). Let the mixture cook for a few more minutes, letting the flavors meld.
- Cool and serve: Remove the saucepan from the heat and let the kheer cool slightly. Stir in the chopped nuts (if using). Serve warm or chilled.
Gulab Jamun
Gulab Jamuns are often served warm and are a staple at Diwali celebrations. These delicious fried dough balls are soaked in a sugary syrup, giving them a rich and decadent flavor. Enjoyed by people of all ages, Gulab Jamuns are a must-have dessert during festive occasions.
Ingredients
- 1 cup khoya (mawa)
- 1/4 cup milk
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon baking soda
- Oil for frying
- Sugar syrup (see recipe below)
- For the sugar syrup:
- 1 cup water
- 1 cup sugar
- 1/4 teaspoon citric acid
Instructions:
Make the dough: In a bowl, combine the khoya, milk, cardamom powder, and baking soda. Knead until a smooth dough forms.
Make the jamuns: Divide the dough into small balls, about the size of a marble.
Fry: Heat oil in a deep pan until it’s hot but not smoking. Fry the jamun balls until they turn golden brown and puffed up.
Make the sugar syrup: In a saucepan, combine the water, sugar, and citric acid. Bring to a boil, then reduce heat and simmer for 5-10 minutes, or until the syrup thickens.
Soak the jamuns: Once the syrup is cool, add the fried jamuns to it. Let them soak for at least 30 minutes, or overnight for maximum flavor.
Serve: Serve the gulab jamuns warm or cold, drenched in the sweet syrup.
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Basundi
Basundi is a thick, creamy Indian dessert made from milk that is simmered until reduced and thickened. It is often flavoured with cardamom, saffron, or nuts, giving it a rich and aromatic taste. Basundi is a popular choice for Diwali celebrations, as its indulgent flavour and creamy texture make it a perfect treat for special occasions.
Ingredients:
- 2 cups full-fat milk
- 1/4 cup sugar (or to taste)
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron strands (optional)
- 1/4 cup chopped almonds or pistachios (optional)
Instructions:
- Heat the milk: In a heavy-bottomed saucepan, pour the milk and bring it to a boil.
- Reduce heat and simmer: Reduce the heat to low and simmer the milk, stirring occasionally, until it thickens and reduces by about half. This may take 30-45 minutes.
- Add sweeteners and spices: Stir in the sugar, cardamom powder, and saffron strands (if using). Allow the flavors to meld together for a few more minutes.
- Cool and serve: Remove the saucepan from the heat and let the basundi cool slightly. Stir in the chopped nuts (if using). Serve warm or chilled.
See Also: Sip Your Way to Health: Delicious Smoothies and Shakes with Nova Pasteurized Milk