Diwali recipes: Meethe Chawal and Burfi

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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

Rajni Anand Luthra
Rajni is the Editor of Indian Link.
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