Meethe Chawal
1 cup rice
½ cup sugar
1/4 tsp saffron (kesar)
50 gms raisins
50 gms cashew nuts
1/2 cup ghee
5 cardamom pods
Wash and cook rice in four cups water. When done, add ghee and sugar and continue cooking on low flame. Stir continuously. Powder the cardamom and add to the rice. Keep cooking till the rice mixture leaves the sides of the vessel. Before finishing off, add saffron dissolve in a tbsp of hot milk. Decorate with raisins and chopped cashew nuts.
Burfi
400 gm tin condensed milk
300 gms grated paneer
1/2 tsp cardamom powder
2 tbsp chopped almonds and pistachios,
2 sheets silver varak (optional)
Mix condensed milk and paneer in a heavy-bottomed pan and cook on medium heat, stirring constantly. When the mixture starts thickening, reduce heat. When it leaves the sides of the pan and comes together as one mass, remove from the heat and spread on a greased tray. Sprinkle the cardamom powder and dry fruits on the mixture. Decorate with varak if using and cut into desired shapes.
More Diwali recipes for:
Gujiya
Coconut Laddus
Rawa Laddus