Diwali Special Recipes

Motichoor Ladoo


2 1/2 cups gram flour (not superfine variety)
500 ml milk
1/2 teaspoon cardamom powder
3 cups ghee (for deep frying)

2 1/2 cups sugar
3 1/2 cups water
2 tablespoons milk
3 drops saffron

Method – For SYRUP:
1. Put sugar and water in a vessel and boil.
2. 3When sugar dissolves, add milk.
3. 4Boil for 5 minutes till scum forms on top.
4. 5Strain and return to fire.
5. 6Add colour and boil till sticky but no thread has formed.
6. 7Add cardamom powder and mix.
7. 8Keep aside.
Method – Boondi
Mix flour and milk to a smooth batter.
11Heat ghee in a heavy frying pan.
12Hold strainer on top with one hand.
13With the other pour some batter all over the holes.
14Tap gently till all batter has fallen into hot ghee.
15Stir with another strainer and remove when light golden.
16Keep aside.
17Repeat for remaining batter.
18Immerse boondi in syrup.
19Drain any excess syrup.
20Spread in a large plate.
21Sprinkle few tsp.
22hot water over it.
23Cover and keep for 5 minutes.
24Shape in laddoos with moist palms.
25Cool and keep open to dry, before storing in containers.

Atte Ki Pinni
Ingredients:250 g – atta (wheat flour)150 g – ghee (clarified butter) 250 g – sugar1/2 cup – milk25 g – dry fruit mixture – kaju (cashew nuts), halved, badam (almonds) and kishmish (golden raisins) 1/4 tsp – elaichi powder (green cardamom)
In a heavy bottom pan or kadhai, heat ghee and add the wheat flour.
Fry on a low flame stirring continuously till it is brown in colour.
Remove from the heat and transfer it into a plate and allow to cool till it is warm.
Add sugar and cardamom powder.
Sprinkle milk, divide the mixture into equal portions and shape them into a ping-pong size balls.
Decorate each ball with the dry fruit mixture. Note: In place of decorating with dry-fruit mixture. Dry fruit can also be added to the mixture along with cardamom and sugar.



Raw rice…………..1 cupMilk…………………3 cupsJaggery/sugar……1 cupElaichi………………3Coconut pieces….1/2 cupCashew…………….handfulRaisins………………as many as u likeGhee………………for frying them.
Boil the milk along with raw rice.When once rice is cooked well add the jaggery and coconut pieces.
Cover and cook until the jaggrey mixes well.
Add the elaichi.Add the fried cashew and raisins in ghee to the paramannam.

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