Deepavali, also known as the Festival of Lights, is regarded as one of the most vibrant and colourful celebrations known to man. Deepavali in our country is celebrated in great Malaysian fellowship. Open houses are a common thing with food served in the plenty amidst gleeful chatters and catch-up sessions all around. Though this year has introduced new and unusual ways of celebrating joyous occasions, one variable always remains the same – the food. Get into the spirit of Deepavali with these sweet Indian desserts, and this is how you can make them from your very own kitchen.
- 2 cups Gram flour / Besan flour
- 1 cups water
- Oil (for deep frying)
- For the batter, add the besan flour and water gradually while mixing until a smooth.
- For the boondi, pour the oil into a pan and heat until hot before pouring a ladleful of the batter over a perforated ladle. Move the batter in a circular motion as it drips into the hot oil. The batter should float to indicate the oil is hot enough.
- Drain and set aside.
- For the sugar syrup, add the sugar and water into a pot before boiling until a single string consistency.
- Add the cardamom seeds, powdered cloves and colouring.
- Add the sugar syrup into boondi and mash.
- For the roast nuts, add ghee, cashew nuts and raisins before mixing.
- Add them to the boondi and mix well until fully absorbed.
- Scoop small portions of the boondi into your hand and shape them into small balls to form the laddu.
- For the jaggery syrup, add water and jaggery into a kadai. Boil and mix until fully melted before removing the dirt by filtering the jaggery syrup.
- Pour the jaggery syrup into the kadai and stir until a string consistency for about 5 minutes.
- Add baking soda, cardamom seeds and rice flour and mix until a dough is formed. Leave to rest for about 8 hours.
- Add 1 cup of oil and allow to rest for another 8 hours. After 8 hours remove the oil.
- Heat your wok with oil over medium heat.
- Roll the dough in your hand before flattening and dropping into the hot oil to fry.
- Fry each for about 3 – 4 minutes or until golden brown.
- Repeat the process before setting aside to cool before serving.
3. Sweet Samosa
- ½ fried gram dal
- ¾ cup sugar
- ½ cup coconut (grated)
- 1 elachi (cardamom)
- Add flour, cornflour, salt and oil into a bowl and mix well, before adding ¼ cup of water to stiffen the dough. Set aside for 2 hours.
- While waiting, for the filling, grind the fried gram dal into a coarse rava like powder.
- Grind sugar until fine with the elachi.
- Dry roast the grated coconut and fry over medium heat until fragrant.
- Mix the grounded fried gram dal, powdered sugar and cooled coconut grates and store in an airtight container.
- Knead the dough until smooth and divide them equally before rolling each into thin pooris.
- Add a spoon of the filling into each and grease the sides of the pooris well.
- Fold it over and seal the sides well before trimming the excess edges to look like a small pouch with a knife or a cutter. Leave some edges sealed to prevent spillage when frying. Repeat for all and keep covered until you deep fry.
- Deep fry in medium heat until golden brown on both sides. Set aside to cool before serving.
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