Wednesday, October 19, 2011

God Shankarpale (Sweet diamonds)

Hey it's Diwali time again!!! I think for this week everybody must be busy in preparing sweets & savory items for Diwali. With All my other varieties for Diwali, I want to add some more traditional things in my list. God Shankarpale (Sweet diamonds) is very typical recipe for Diwali in Maharashtra. This is not very time consuming and also easy to make.

Milk - 1 cup

Sugar - 1Cup

Oil/ Ghee - 1 cup

Wheat flour/ Maida -3 cup

Fine Semolina (barik Rava) - 2 cup

Salt - a pinch.

Oil for deep fry


Heat milk, sugar and ghee in heavy bottom pan. When it started boiling , turn the heat off. When the mixture  becomes warm add slat and then the flour and rava mixture little after a gap. Knead a soft dough. If the dough is sticky, you can add little flour to it. Cover and keep aside for 30 minutes. Heat oil for deep frying in Kadai. Make 5-6 equal portioned balls of the dough. Roll out a ball and make a round like thick roti. Cut it into diamond shaped pieces with pizza cutter. Deep fry this pieces in oil on medium flame till it becomes slightly golden brown. Cool down completely and store it in airtight container. It also taste good with hot tea :-)

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Tuesday, October 11, 2011


Malpuas, we first had in Rajdhani Restaurant. My husband liked it very much. So decided to try it @ home.  First I tried with Maida & cream then with Khoya but we like the most is the version which I made on Dasara Festival. Rabdi tastes awesome with Malpuas…..a hit combo for festive season.

For sugar syrup
Sugar - 1 Cup

Water - 1/4 cup

Cardamom powder - 1/4 teaspoon.

For Malpua

Wheat flour - 2 cups

Curd - 4 tablespoons

Milk - 1/4 cup

Sugar - 1 teaspoon

Salt - a pinch

Pure ghee for frying

For Rabdi

Milk - 1 Litter

Sugar - 1 Cup

Cardamom powder - 1/4 teaspoon


For Sugar Syrup
In a thick bottom vessel mix sugar and water. Boil it to 1 string consistency. Add cardamom powder. Sugar syrup is ready.

For Malpua

Mix flour, sugar & salt. In a bowl whip the curd and milk. Add flour mixture in it and mix it neatly so that no lumps should form. Batter should be of pouring consistency like Dosa batter. If needed you can add more milk into batter. Keep aside for 1 hour.

After one hour heat pure ghee in a pan. Pour small ladleful batter in ghee. It will form a small circle. Fry on both sides till it becomes golden brown. Drain ghee from Malpuas and immediately deep it in warm sugar syrup. (Syrup should be warm.) Deep malpuas for 1 minute and drain.

For Rabdi
Boil Milk in heavy bottom pan. Simmer for 10 minutes, after it starts boiling. Stir in between so that it will not stick on edges. Reduce it 1/4th in quantity. Add sugar and mix wel. The rabdi should be very thick. Add cardamom powder and mix well. Cool the rabdi to normal temperature.


Place malpuas in serving plate. Pour little rabdi on it and decorated with sliced pistachio. Malpua should be hot and rabdi should be at room temperature.

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Wednesday, October 5, 2011

Fried Kadabu

Since I was busy in Dandiya night preparation in our apartment (Oh! It was fun.), I got delayed in posting this lovely recipe. It's a typical sweet dish of Karnataka. Me & my father love this like anything. There are two varieties steamed Kadabu ( kucchida kadabu) & fried Kadabu. Whenever I see this dish, I totally forget about my so called Diet Plans ;-)

For stuffing (HURNA)

Chana Daal - 500 Gms

Sugar - 500 Gms

Cardamom Powder - 1 table spoon

Nutmeg powder (jayphal pud) - 1 Tea spoon

Salt - 1 Pinch

For Cover

Whole wheat Flour - 1 cups.

Fine semolina - 1/2 cup

Hot Oil -3-4 teaspoon

Salt - 1/8 tea spoon

Oil for deep fry.


Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.

When the spatula stands straight in it, take of from the flame. Now grind this very finely in Puran yantra or siever as shown below. This is a very easy method to make the stuffing smooth.
Now add Cardamom Powder and Nutmeg powder and mix wel. When you started cooking daal, mean while knead the flour for the cover with given ingredients. The dough should be hard. Keep it aside. When the stuffing (HURNA) cool down shift it to a bowl. Make small lemon size ball of dough. Roll it like puri. Place 2-3 teaspoons of stuffing at the center of the Puri. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise stuffing will come out while frying) You can twist edges as shown in pictures to close it properly and it also looks nice. Make all kadabus with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Serve with hot ghee on top.

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

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