Deepawali Special

 Deepawali Special

Holige, Kosambari and Bonda

Rice and Holige Saru (not in the picture)

All the recipes available in the blog 

How to plan Festival Menu ?

• Plan what dishes you want to prepare for that particular festival and make a list.
• List all the ingredients you need to prepare the dishes.
• Buy only those items you dont have in your pantry.
• Sometimes you have to buy fresh ingredients like jaggery, maida, fine sooji, cardamom, nuts etc.
• Beginners can learn sweets like kheer/payasa, burfi, halwa etc which are easy and quick to prepare.

On festival day, you can start preparation early in the morning like soaking, grinding, chopping, roasting etc and dishes will be ready by lunch.

Proper planning will help in reducing unnecessary stress and fatigue.

Kaju Burfi

 

Kaju Burfi

Ingredients

1 1/4 cup Cashewnuts

3/4 cup Sugar

2 Cardamom powdered

1 spoon Ghee

Method

Grind cashewnuts into fine powder.

Take a thick bottom pan, add 3/4 cup sugar and 1/2 cup water and cook untill sugar dissolves.

Add cashew powder when you get one string consistency of sugar syrup.

Add 1 spoon ghee and cardamom powder, stir continously on a low flame for 3 minutes.

Cashew mix starts leaving the sides of pan, turn off the flame.

Pour the mixture on a greased plate.

Roll gently with a rolling pin and roll slightly thick.

Cut into diamond shapes or desired shapes when it is warm.

Kaju Burfi is ready.

Note

Cook on  low flame only.