Diwali Sweets And Snacks Diwali 2013

Here is a collection of sweets and snacks for Diwali.

Paalkova	Savory Diamond cuts	Shahi Rabri
Sweet Paniyaram	Bombay Halwa	Mango Kesari
Karasev	Karachi Halwa	Rava Kesari
Madras Mixture	Cornflakes Mixture	Puran Poli
Thenkuzhal	Omapodi	Boondhi Ladoo
Paneer Pakora	Pasiparuppu Murukku	Javvarisi Vada
Surul Poli	Kaasi Halwa	Ashoka Halwa
Nendran Chips	Olai Pakoda	Paasiparuppu Urundai
Sweet Corn Halwa	Gulab Jamun	Sweet Somas
Carrot Halwa	Panasa Thonnalu	Maida Biscuits
Rava Ladoo	Garlic Murukku	Aloo Bhujia
Murukku-Version 2	Chivda	Kodubale
Malai Jamun	Tirunelveli Halwa	7 Cup Burfi
Thattai	Sago Murukku	Masala Peanuts

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Malai Jamun

Today is the last day for the theme occasion in Blogging Marathon#27 and wanted to finish the theme with a dessert.
Malai Jamun is a tempting and delicious sweet in which the regular soft and spongy jamuns are soaked in a creamy,thick flavored milk.
This recipe I adapted from here and slightly tweaked it to my convenience and taste.I made couple of times with the store bought gulab jamun mix and my kiddo loved it a lot.But this time tried it with khoya which was lying in my freezer since 3 weeks.Her is the recipe..........................

Ingredients

For the Jamun

Ingredient	Quantity
Unsweetned khoya/mawa	1cup
All purpose flour	1/4cup
Baking soda	a pinch
Ghee	2tsp
Milk	to knead
Sugar	1/3cup
Cardamom powder	a pinch
Water	3/4cup
Oil	as needed to fry

For the Malai/Rabdi

Ingredient	Quantity
Whole Milk	21/2cups
Sugar	1/4cup
Badam milk powder	2tbs
Pistachios(finely chopped)	for garnishing

Method

•  In a heavy bottom pan add the milk and simmer it till it reduces 1/3rd,then add the sugar.Let it boil for 5 minutes.
• Now mix the badam milk powder in a2tbs of milk and add it to the milk.Put off the fire and keep it aside.
• In a pan dissolve the sugar in water and heat,make a thick sugar syrup.No need of any string consistency,keep it aside.
• In a bowl take the khoya,all purpose flour,baking powder and ghee,mix it well.Now add milk little by little and make a soft dough.
• Pinch a small gooseberry size ball and roll into a smooth ball without giving too much of pressure.
• Heat the pan with oil in a medium flame and drop 6-7 and rotate the pan so that all sides of the ball gets cooked evenly.
• Once it is cooked to golden brown color drain it  from the oil and drop it in the  sugar syrup.
• After 10 minutes take the jamuns from the sugar syrup carefully add add it to the milk  mixture and garnish it with chopped pistachios.
• Refrigerate for 2-3 hours and serve it chilled.

Enjoy.............................................................

• Instead of simmering the milk 11/2 cups of evaporated milk and 1/2 cup of condensed milk can be used.
• Instead of badam milk powder finely chopped nuts and saffron can be used.
• The amount of sugar given for the rabdi can be increased if you are not using condensed milk or badam milk powder.

Check out my fellow bloggers participating in Blogging Marathon#27.

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