Category: Desserts

Diwali Recipe Collection 2016

So Diwali is upon us…barely a week away and I know everyone has a lot of to-do lists…shopping, gifts to pack…goodies to send out to friends and family..the list is almost endless 😀 among all the tiny things to do, we often tend to miss out on the actual fun of preparing homemade sweets and savouries for our loved ones and choose to buy them instead…and therefore I bring to you a collection of my most easy, delicious and tempting sweets and savouries that can be made at home with basic ingredients and very little effort😘 I present to you Diwali Recipe Collection 2016!!!!! ✨💥🎉🎊🎁

I won’t be placing direct links here for you to keep clicking, that can get a little tedious. I will be putting the link to each recipe with its step-by-step pictures at the end but not before I give you a detailed recipe right here on this post. That way, it’s up to you if you wish to check the pictures or not. I think that’s fair enough as you won’t have to navigate your way into my archives and spend to much time when you should actually be grabbing a recipe and heading to the kitchen 🤗😂 So, do read till end because each of you is going to end up making something from here…!!!!!

So here we go…

Let’s start with something sweet😊

MYSORE PAK

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Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan releases a nutty aroma. Turn off the flame.

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

Click here for a direct link to detailed recipe of Mysore Pak.

MOONG DAL KA HALWA

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Yield: serves 3-4

Equipment: a heavy bottomed non-stick pan (I use non-stick, it’s easier to work with it), measuring cups/ spoons, a small pan.

Ingredients:

1/2 cup split yellow lentils (dhuli moong dal)

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

Rinse and soak the lentils (dal) in lukewarm water for 2-3 hours (I always use lukewarm water here as it ensured that the lentils are soaked well in less time).

Once the lentils have soaked well, strain them. Blend them in a mixer without adding any water until smooth (I leave them a bit grainy as I mentioned above too). Set it aside.

Heat ghee in the pan, once it melted, add the blended lentil paste and keep stirring on low flame for 15-20 mins. Do not cease stirring as the lentil paste will burn or colour unevenly. After 15-20 mins, the ghee will seperate from the lentils and the lentil paste will be a bit crumbly and golden in colour. Turn off the flame and set this aside.

Now, heat water and sugar in a small pan. Melt the sugar in the water, add cardamom powder and stir well. Turn off the flame. (We are not making a sugar syrup with a thread consistency, we are just melting the sugar here, that should take 3-5 mins)

Now, add the sugar syrup to the cooked lentils and turn on the flame, keep it on low. Keep stirring it and let it come to a gentle boil. Cover with a lid and let the sugar syrup reduce and cook for 5-7 mins with the lentils. Open the lid, check the consistency and cook further if it’s still watery, else, add 1 tbsp of ghee and turn off the flame.

Garnish with nuts of your choice or just pistachios like I have done here, best served warm. Or create a fusion by add a scoop of ice cream to the bowl!

Click here for a direct link to detailed recipe of Moong Dal Ka Halwa

MATHURA KE PEDE

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

 

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

It took me almost 25-30 mins to reach this stage. I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

Click here for a direct to detailed recipe of Mathura Ke Pede.

KHASTI MATHRI

Recipe of Khasti Mathri How to make Mathri Punjabi mathri recipe Mathi recipe Diwali recipes Diwali snacks recipes East Mathri recipe Indian snacks Indian recipes

Yield: 12-13 medium sized mathris

Equipment: a large wok, rolling pin, rolling board, a knife, a mixing bowl, a slotted spatula, measuring cups/ spoons.

Ingredients:

250 gms APF (Maida)

salt to taste

8 tbsp warm ghee

1 tbsp nigella seeds (kalonji, you can use any other spices or masala as per your choice)

water as needed (I used about 1/4 cup)

oil to fry

Method:

Take all the dry ingredients in a mixing bowl, add warm ghee. Now rub these ingredients together for 10-15 mins, they should resemble breadcrumb like texture. This will make the mathris Khasti. Once that’s done, add water little by little to make stiff dough. Knead the dough for a few mins, cover it & set it aside for 15 mins (since I was in a rush today, I did not follow this step but still managed to get Khasti Mathri).

After 15 mins, knead the dough again for 2 mins. Then divide the dough to make equal sized balls. Using a rolling pin, roll them to a thickness of 1/2″ and prick them all over with a knife on both sides. Repeat this step for the entire batch of dough. Next, heat sufficient oil a wok to fry.

Once the oil is hot enough, reduce the flame to low and start frying 2-3 mathris at a time. Do not fry on high flame, the mathris won’t crisp up & will be raw from inside as well. Once they turn golden brown on both sides, remove from the oil & drain on kitchen tissues. Repeat for the entire batch of the rolled mathris. Cool them completely before storing in air tight containers. They keep well for 8-10 days.

Click here for a direct link to detailed recipe of Khasti Mathri. 

CHAWAL KE NAMAK PAARE 

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Yield: serves 2-3

Equipment: measurging cups/ spoons, a large wok, a slotted ladle, a chakli press/ kitchen press, some kitchen tissues.

Ingredients:

1 cup rice flour (Chawal ka atta)

salt to taste

a pinch of baking soda (soda bicarb)

1/2 tsp black pepper powder

5 tbsp ghee

water as needed

oil to fry

Method:

Seive rice flour in a large mixing bowl, add salt black pepper, soda bicarb and ghee.

Keep rubbing these together until the flour resembles a bread crumb like texture and it holds it’s shape when held in a fist (I do it for about 20 mins to get a crisp texture later).

Then using little water make a hard dough. Cover the dough and let it rest for 15 mins.

Next, fill the dough in the kitchen and use the plate shown in the second picture above to make the shapes of the namak paare (as the dough is glutenfree, I wasn’t comfortable rolling it and cutting it into small diamonds, you can do so if you are able to manage to roll the dough).

Heat sufficient oil in a wok, once it’s hot, turn the flame to low. Now drop the pressed pieces of dough into the oil and fry on both sides. Remember to fry on low flame so that they cook evenly and turn crisp.

Once done, remove from the oil and place on kitchen tissue to absorb excess oil. Let them cool off completely before storing them in airtight containers.

Click here for a direct link to detailed recipe of Chawal ke Namak Paare. 

KHOYA PEDA 

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Yield: 7-8 Pedas

Equipment: non-stick pan, a wooden spatula, measuring cups/ spoons.

Ingredients:

200 gms unsweetened khoya

1 cup powdered sugar

1/2 tsp elaichi pwd

a few chironjee or pistachio flakes to garnish

some ghee to grease your palms

Method:

Grate the khoya in a bowl. Add the powdered sugar to the grated khoya. Mix the two well. Then heat a pan, add the khoya-sugar mixture to the pan. Cook it on low flame and stir continuously. The khoya and the sugar will first melt and then slowly start to thicken in about 15-20 mins.

Add the cardamom pwd and mix again. Turn off the flame. Let the mixture cool down completely. (I let the mixture in the refrigerator for about 45 mins as the climate is very hot and humid and making the Pedas would be difficult.)

Once the mixture has cooled down and solidified a bit, pinch lemon sized balls of the dough and roll them between greased palms and make smooth Pedas. You can even decorate them with some chironjee or pistachio flakes. That’s it! These keep well in the refrigerator for 2-3 days easily.

Click here for a direct link to detailed recipe of KHOYA Peda.

INSTANT KESAR PEDA

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

Yield: 8-10 Pedas

Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.

Ingredients:

200 gms condensed milk

1 cup milk powder

2 tsp warm milk

9-10 strands of saffron and some extra to use for the garnish

2 tsp ghee + extra to grease your palms while shaping them

Method:

Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.

Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.

Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.

Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.

Click here for a direct link to detailed recipe of Instant Kesar Peda.

CHAKLI | RAWA MURUKKU 

Rava chakli recipe Rava Murukku recipe Easy recipe for chakli Chakali recipe Polkapuffs Diwali snacks Diwali recipes

Yield: 20-22 medium Chaklis

Equipment: a kitchen press (chakli maker), a mixing bowl, a saucepan, a slotted spatula, a large wok, measuring cups/ spoons.

Ingredients:

1 cup rice flour

1/2 cup fine rava (semolina)

1/4 cup Besan (chickpea flour)

1 cup water + 3 tbsp

1 tbsp hot oil

salt to taste

1/4 tsp rock salt (kala namak)

1/2 tsp red chilli pwd

a pinch of asafoetida (Hing)

1/2 tbsp roasted cumin pwd

1/2 tsp cumin seeds (Jeera)

oil to fry

Method:

Boil 1 cup of water in the saucepan, then add rava and cook it, make sure it is without any lumps. Now, add rice flour, besan , salt to taste, kala namak, red chilli pwd, roasted cumin pwd, cumin seeds, hing and 1 tbsp hot oil to the cooked rava. Give them a mix. Add a little water and make a soft dough. Let the dough rest for 15 mins.

Then, make the Chaklis using the chakli maker on a plate or aluminium sheet. Heat sufficient oil in the wok. Once it’s hot enough, lower the flame and start frying the chaklis on medium flame. Don’t fry on very high flame, else they will remain raw from inside. Fry 3-4 chaklis at a time, don’t overcrowd the wok. Let them turn golden- brown in colour on both sides & drain them on kitchen tissues.

Store them in airtight containers, they stay fresh for 8-10 days.

Click here for a direct link to detailed recipe of Chakli | Rawa Murukku.

KARACHI HALWA | CUSTARD POWDER HALWA 

how to make karachi halwa recipe for cornflour halwa bombay halwa recipeimage for karachi halwa custard powder halwa diwali sweet recipes easy recipes for sweets for diwali

Yield: 17-18 pieces

Equipment: a non stick pan, a wire whisk, measuring cups/ spoons, a tray, a sharp knife, a mixing bowl, a wooden spoon.

Ingredients:

1/2 cup cornflour OR vanilla flavoured custard powder

1+1/2 cups water

a few drops of food colour (I used Orange Kesari)

1+1/2 cups sugar

1 cup water

2 tbsp ghee

1/4 tsp elaichi pwd

3 tbsp chopped cashew nuts

a few slivers of pistachio to garnish

Method:

Grease a tray with some ghee and keep it ready to set the Karachi Halwa

In a mixing bowl, add the cornflour/ custard powder + 1+1/2 cups of water. Also add the colour and whisk these well. Ensure there are no lumps in the mixture. Set it aside.

Next, in the non stick pan, add the sugar & 1 cup of water. Turn on the heat and these melt together. Stir it with a wooden spoon a couple of times. This needs to be done on medium flame. There is no need to get any thread consistency here. Just that the sugar must melt completely and the mixture should be bubbly and frothy. It must thicken slightly and be sticky. Once such a texture is achieved, stir in the cornflour/ custard powder and water mixture in the sugar syrup while stirring all the time so that there are no lumps. In 3-4 mins, you will see that the mixture has started to thicken and has turned glossy in certain parts. Keep stirring continuously.

Now, add the elaichi pwd and the ghee too. Keep stirring and mixing everything together. The texture will thicken more at this stage and become gluey. It will take another 5-6 mins for this. You will see the mixture slowly leaving the sides of the pan. Keep stirring without stopping as this stage is crucial and if you don’t stir, you will end up with lumps all over. Now add the chopped cashews (you can fry and add these, I didn’t fry it). Mix in the cashews quickly. Now you will see that the mixture is beginning to set if you stop stirring it.

Immediately pour the mixture on the greased tray and flatten it out a little bit. Garnish it with some slivers of pistachio. And let it set for at least an hour, at room temperature for the first 20 mins and then in the refrigerator. Once it’s set, use a sharp knife and cut it in any desired shapes. That’s it, it is ready😀 it keeps well in fridge for about 5-6 days.

Click here for a direct link to detailed recipe of KARACHI HALWA.

SHAKARPARA| KHURMA 

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Yield: approximately 3 cups

Equipment: a rolling board, rolling pin, a knife, measuring cups/ spoons, 2 heavy bottomed wok, a slotted spatula, kitchen tissues, mixing bowl.

Ingredients:

2 cups Maida (APF)

2 tsp Bombay Rawa (semolina)

a pinch of salt

a pinch of baking soda

5 tbsp ghee (clarified butter)

Water as needed

oil to fry

For the syrup:

1 cup granulated sugar

1/4 cup water

Method:

In a mixing bowl, seive maida (APF). Add salt, rawa, baking soda and ghee. Rub these together until the texture of the flour resembles to that of bread crumbs. This step is crucial as it ensures the crispness of the shakarpara. I rub these ingredients together for almost 20-25 mins.

Next, take very little water to knead a stiff dough. Cover the dough with a napkin and let it rest for 15 mins.

Divide the dough into 4 equal parts and roll them on a board to a thickeness of 6mm or so. Using a knife cut into small diamond shape pieces. Set them on a plate.

Heat oil in a wok, once it’s hot, lower the flame to minimum and fry the pieces until golden. Keep moving the pieces around in the oil so that they get a golden colour and cook evenly. Cooking on low flame ensures that they are crisp.

Fry the entire batch and keep it on kitchen tissues to absorb any extra oil. Let them cool down completely. They will crisp up as they cool down.

Syrup:

In a wok, take water and sugar. Heat these on medium flame while stirring continuously. The sugar will start melting and also will become very thick. Keep stirring and once the sugar starts settling like a white powder around the wok, add the fried pieces of Maida (APF).

Mix everything together quickly to coat the fried pieces with the sugar. Be quick as the sugar will dry and set within 5 mins.

Let them cool completely before storing in airtight boxes.

Click here for a direct link to detailed recipe of Shakarpara.

INSTANT RAWA LADDOO

How to make Rava Laddoo with condensed milk Rava Laddoo recipe Coconut Laddoo recipe Indian festive recipes Diwali recipe for sweets Polkapuffs

Yield: 12 medium laddoos

Equipment: a non-stick wok/pan, measuring cups/ spoons, a spatula.

Ingredients:

1+1/2 cup Rava (sooji/ semolina…I used the fine variety)

1/2 cup desiccated coconut

1 cup condensed milk

2 tbsp ghee

a pinch of cardamom pwd (Elaichi pwd…optional)

garnish as per your choice…I used some strands of saffron

Method:

Heat ghee in a nonstick wok, add the Rava and roast it until it becomes slightly golden, it takes about 5-6 mins on medium flame. Then add the desiccated coconut into the roasted rava, further roast them together for 5 mins. Then add cardamom pwd (optional) & the condensed milk.

Mix everything well on low flame and cook for about 5 mins, you will then see the mixture coming together like a thick dough. Turn off the flame.

Let the dough cool down for 10 mins. Grease your palms with some ghee and make laddoos with the dough. Keep the laddoos in the fridge for 15 mins. Then remove them from the fridge and re-shape them so that they are nice and round. That’s it! Done😉 they keep well for 4-5 days even without refrigeration. Enjoy!

If you wish, you can fried raisins and nuts too in the dough and make laddoos…but I like them plain! 😋

Click here for a direct link to detailed recipe of Instant Rawa Laddoo.

I am sure you’ll these recipes and try them too😊 My blog has many more recipes for sweets and savouries too, you can check them out in the search bar or in the archives column on the right hand side.

Here’s wishing you and your loved ones a very Happy, Safe and A Prosperous Diwali! May the Festival of Lights bless you! 🎉🎊✨🎉🎊✨

Love,

Shreya💖

Shakarpara | Khurma

I can’t imagine a Diwali without any Khurma (as we call it up North) or Shakarpara (little chunks of pastry dough flash fried and turned crisp, then cooled and dunked into a thick sugar syrup…to make these melt in the mouth sweet bites!)….I am sure your are salivating as you read the description 😜😁 each of these little bite sized yummies are super crisp and taste out of the world….pop one into your mouth and your in food heaven! 

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Don’t they look so pretty…every single one of them looks like a gold nugget to me 😍!! Lol! The flavour is amazing too….it’s very hard to resist them. I remember eating them by the bowls as a kid when my Mom used to make these during Diwali or even during summer vacations as a quick snack. They’d disappear within days…hardly leaving any to be gifted to friends and family.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

As these beauties are dry in texture and stay fresh for almost a week in an airtight container, they make for an ideal gifting idea. Pack them in pretty jars…add a personalised message or not…cover with a delicate doily or an overturned cupcake liner….tie a little festive raksha around them and they are ready! I suggest you add them to your Diwali Goodie Bag list for your loved ones😊

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

This was also a part of my Karwa Chauth Sargi….although made by me! I guess my hubby had more of them than I 😂

Anyways…I will share some tips and tricks here with you how to make perfect, crispy and delicious Shakarpara/ Khurma.

Yield: approximately 3 cups

Equipment: a rolling board, rolling pin, a knife, measuring cups/ spoons, 2 heavy bottomed wok, a slotted spatula, kitchen tissues, mixing bowl.

Ingredients:

2 cups Maida (APF)

2 tsp Bombay Rawa  (semolina)

a pinch of salt

a pinch of baking soda

5 tbsp ghee (clarified butter)

Water as needed

oil to fry

For the syrup:

1 cup granulated sugar

1/4 cup water

Method:

In a mixing bowl, seive maida (APF). Add salt, rawa, baking soda and ghee. Rub these together until the texture of the flour resembles to that of bread crumbs. This step is crucial as it ensures the crispness of the shakarpara. I rub these ingredients together for almost 20-25 mins.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photographyimg_5519

Next, take very little water to knead a stiff dough. Cover the dough with a napkin and let it rest for 15 mins.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Divide the dough into 4 equal parts and roll them on a board to a thickeness of 6mm or so. Using a knife cut into small diamond shape pieces. Set them on a plate.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photographyimg_5522

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Heat oil in a wok, once it’s hot, lower  the flame to minimum and fry the pieces until golden. Keep moving the pieces around in the oil so that they get a golden colour and cook evenly. Cooking on low flame ensures that they are crisp.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Fry the entire batch and keep it on kitchen tissues to absorb any extra oil. Let them cool down completely. They will crisp up as they cool down.

Syrup:

In a wok, take water and sugar. Heat these on medium flame while stirring continuously. The sugar will start melting and also will become very thick. Keep stirring and once the sugar starts settling like a white powder around the wok, add the fried pieces of Maida (APF).

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photographyimg_5525img_5526

Mix everything together quickly to coat the fried pieces with the sugar. Be quick as the sugar will dry and set within 5 mins.

Let them cool completely before storing in airtight boxes.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Hope you try them soon. Also, check out Khasti Mathri recipe here. 

Love

Shreya💖

 

Eggless Cinnamon Sugar Pumpkin Muffins

Love baking…absolutely love it 😍 so little to do and so much to enjoy!! And I can assure you that you’ll love these vegan, eggless and wholewheat muffins! They are so healthy too as they have been sweetened with honey 🙂 and are super moist as they have pumpkin! Sounds delicious!? Wait till I get to the last bit….

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The last and final flourish to these beauties comes from the cinnamon sugar dusting 😍..oh so yum! Do I have you with me so far…!?

So the last 10 days have been going on with too many activities around me…assignments kept me on my toes, Navratri celebrations and the cooking were being juggled with the blog posts alongside…Dusshera was spent with much gusto…🤗 And not to forget the calories that we inhaled during all this😄 And if that wasn’t enough….with my birthday just gone a couple of days ago…it was the breaking point of heavy food..sweets..binge eating!! So much so..that I didn’t bake a thing for my own birthday…lol! Hubby was expecting another batch of my gooey Brownie Muffins but I was just not in the mood!

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So this was something I’d been eyeing on Pinterest and I conveniently had about a large chunk of pumpkin in my refrigerator…. my own little early Hallowe’en cum late birthday treat😄

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These were comforting and warm…I had two of them at a go!! Hubby too approved these…says they are a welcome change to the usual flavours 😄

Let’s get your oven going…

Yield: 8 muffins

Equipment: 2 mixing bowl, muffin tray, muffin liners, measuring cups/ spoons, manual wired whisk, cooling rack.

Ingredients:

109 grams or  approx 3/4 cup + 2 tbsp Wholewheat flour (I used Aashirwaad Select Atta or you can use APF too)

1+1/2 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon powder

1/4 cup vegetable oil

1/2 cup + 2 tbsp honey or more as per taste

183 gms fresh pumpkin purée (see detailed method below)

For the cinnamon sugar coating:

3-4 tbsp icing sugar

3/4 tsp cinnamon powder

Method:

Preheat the oven at 160’c for 10 mins. (Please note that every oven works differently and you must adjust it accordingly)

Line the muffin tray with liners. Set it aside. (If you don’t have liners, grease the tray with oil.)

How to make the pumpkin purée:

Take fresh ripe/ orange pumpkin, wash, peel and cut into small cubes. Add 1 tbsp water to it and make a thick purée. Weigh it to 183 gms/ approximately 3/4 cup.

In a large mixing bowl, sift together the atta, baking pwd, salt and cinnamon pwd. Set it aside.

In another mixing bowl, whusk together the oil, honey and pumpkin purée.

Now, add the dry sifted ingredients to the whisked wet ingredients. Fold everywhere together gently.

Pour the batter into each muffin liner upto 3/4 th capacity. Bake @160’c for 30 mins or until a toothpick inserted in the middle of the muffin comes out clean. Eggless cinnamon sugar pumpkin muffins Polkapuffs recipe Eggless vegan muffinsEggless cinnamon sugar pumpkin muffins Polkapuffs recipe Eggless vegan muffins

Once baked, set the Muffins on a cooling tray for about 15 mins.

For the the cinnamon sugar: 

Mix together icing sugar and cinnamon powder in a small bowl. Using a small tea strainer dust this cinnamon sugar on the muffins:) ….that’s it, they are ready! Perfect to have with some tea/ coffee or even on their own!

Eggless cinnamon sugar pumpkin muffins Polkapuffs recipe Eggless vegan muffins

Also, click here to try my delicious tea time Vanilla Sponge cake in Pressure cooker.

Love,

Shreya💖

Adapted from texanerin baking.

Instant Kesar Peda

Yes, everyone knows I love Pedas 😉 I like them all…well almost! What’s not to like, they are sweet, slightly fudgy and so delicious! Much like these golden beauties…my Instant Kesar Pedas (saffron fudge). A 15 min wonder..more like. 

My blog has many recipes for Pedas, some very quick and some slightly lengthy…but each hold their own…..they are yummy and so tempting.

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

I made these Pedas on the first day of Navratri last weekend…I could think of my Kaju Katli…but I will make that for Diwali 😁along with some Karachi Halwa! I am salivating just thinking about the feast in store for the days to come 😍

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

Anyways, coming to these Pedas….you may or may not have them during Navratri fasts depending on what rituals you follow…

Yield: 8-10 Pedas

Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.

Ingredients:

200 gms condensed milk

1 cup milk powder

2 tsp warm milk

9-10 strands of saffron and some extra to use for the garnish

2 tsp ghee + extra to grease your palms while shaping them

Method:

Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.

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Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.

Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.

Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.

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You can also try my instant Dhoodh Peda, Mathura ke Pede, Khoya Peda, Mawa Burfi among many others this Diwali 😊

Love,

Shreya💝

Brownie Muffins

Brownie…..isn’t that one word enough to make you reach out and grab a piece and then turn around the other way, all by yourself and not share with anyone! Mind you…grab a large or probably even the largest piece if possible. Happens with you?! A lot?! LoL😂 Then these Brownie Muffins are for you my friend. Err…not these ones though..you got to make your own!😜

Reason….because these were made just for my hubby..celebrating his birthday! 💖😘🎂 with these chocolaty, super fudgy and gooey brownies! Who says you must have a cake on a birthday with candles???! We have these brownies and a peck on the cheek😍

Brownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipe

He loves them! They are morish…slightly crisp on the top and soft within. I have just sprinkled them with some slivers of chocolate…..you can choose not to or maybe dust these with some cocoa instead. Or even keep them plain. This is kind of my go-to recipe for brownies, you can make a large brownie too, need not bother with making Muffins at all. But as I said you get a whole muffin to yourself, right 😜!

Anyways…let get started..

Yield: 6 large brownies

Equipment: a large saucepan, a heat resistant bowl, a sieve, a large mixing bowl, electric whisk (or manual), muffin tray, muffin liners, cooling rack, a rubber spatula, measuring cups/spoons (I have used a weighing scale to measure everything in grams)

Ingredients:

56 gms dark chopped cooking chocolate (I use Morde)

56 gms unsalted butter chopped roughly  (approximately 1/2 cup)

28 gms maida (all purpose flour)

18 gms unsweetened cocoa pwd

75 gms fine castor sugar

1/2 tsp vanilla extract

1 nos. large egg

Method:

Pre-heat the oven @180’c for 10 mins.

Keep chopped chocolate and butter in a heat proof bowl. Place water in the saucepan to boil. Once it comes to a boil, place the heat proof bowl with the chocolate and butter on top of the sauce pan. Let the chocolate and butter melt together, stir it a couple of times with a rubber spatula. Once it’s melted, set the bowl aside and let it cool.

Brownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipeBrownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipeBrownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipe

Next, beat the egg and sugar together in a large mixing bowl until light and fluffy. Add the melted chocolate and butter mixture into the eggs. Whisk once more. Then sieve in the cocoa powder and maida into the eggs. Add the vanilla extract too. Fold the mixture gently with a rubber spatula. Do not over mix the mixture.

Line the muffin tray with liners and fill each portion with the mixture upto 3/4 th capacity. Bake them at 180’c for 18-20 mins. Once baked, insert a toothpick in the centre of a brownie, it must come out with moist and gooey crumbs. That’s it, the Muffins are ready. Cool them on the cooling rack for a few minutes. Serve them warm with a scoop of ice cream or just enjoy them plain.

Brownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipe

Don’t these tempt you…😁 Also try my eggless nutties brownie.

Love,

Shreya💝

Eggless Wholewheat Cardamom Cookies | Elaichi Biscuits

Chai and biscuits…have become chai and cookies. The English biscuits have been taken over by chunky cookies all the way from the West! I am not complaining…I never have tea…so the cookies over biscuits dilemma has never haunted me🤗

But my hubby loves his tea…it’s no secret. Although he is not a biscuit or cookie loving kind of a guy…he does like them once in a blue moon…and on that lucky day, he can clean out the tin! 😂

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Store bought cookies are not his kind…he finds them too sweet and the Maida (all purpose flour) makes it way too heavy. I agree…these are precisely the reasons why even I don’t like indulging in them too often. Also, these cookies or biscuits are often made with Dalda (vegetable fat) which isn’t the healthiest choice. Though they are very crisp but definitely not our choice.

So these atta biscuits (wholewheat cookies) were one of the earliest things I learnt to bake for my hubby back when I got my oven! There were few hits and many more misses 😂😂😂😂 I had burned bases to rock solid cookies which wouldn’t come off from the tray…though they were lined with parchment paper! Sometimes, they’d spread so much and turn into a congealed mass…LOL! 😜

But you learn..make your own mistakes and then understand where you went wrong. I referred to so many recipes all over the place just to make a good wholewheat cookie. Finally, almost over a year ago I was able to stick to a recipe where I was happy with each aspect of the result…. It was crisp, perfectly cooked and did not spread much. Just the way I wanted.

It took me almost over an year to bring them to my blog for you as I always bake these at night and clicking pictures isn’t possible then or even if I bake them during weekends, my hubby starts eating them warm off the baking tray! There’s hardly any left for me…forget clicking them 😁

I am going to share a few tips here that I learnt in the process of learning to bake these atta cookies ..

* the very first trial with making these atta cookies was inspired by a recipe I saw in some magazine at my Mom’s place. It had used butter obviously, but I used oil to make it healthy. The result was a congealed mass on the tray even after baking for 25 mins. It simply spread.

* next, after a few hits and misses, I tried them using ghee (clarified butter). They tasted decent but felt a little heavy for our palates. They were crisp but became soggy on the second day. They too spread but not too much. Not satisfactory.

* finally I thought of trying with unsalted cooking butter as per the original recipe but I changed the proportions as per my choice and used just the basic ingredients. By this time I’d already baked the exact same thing over 7-8 times. So I was able to judge the texture and the quantity on sight. Also, extensive research online made me understand the value of refrigerating the cookie/ biscuit dough. It helps. Big time! Using butter does make it crisper and the end result is what you see in the pictures here. The cookies/ biscuits do spread. It will. But it is minimal and gives you perfect looking cookies. These cookies stay fresh and crisp for upto 3 days in an airtight box. (My experience, it never lasts longer than that as I always make a small batch)

Hope you have gone through the tips above before we begin the actual recipe.

Yield: 12-14 small cookies

Equipment: (no fancy equipment is ever used for this, remember I was learning to bake with basic things at home) a wired whisk, a large mixing bowl, a small bowl, baking tray, parchment paper/ baking paper, a cooling rack, measuring cups/ spoons, as small pan, a weighing scale if you have one would be excellent.

Ingredients:

1 cup wholewheat atta (ashirwaad select atta)

75 gms unsalted butter (approximately 3/4th quantity of a 100gm. I used a weighing scale here)

6 tbsp powdered sugar (add more or less as per taste)

1/2 tsp cardamom pwd (Elaichi pwd)

1 small pinch baking soda

Method:

How to measure the atta – fill the cup with spoonfuls of atta. Do not dip the cup into the container with the atta. That way you will always end up with extra atta and the ratio will be wrong.

Seive the atta along with the baking soda once. Set it aside.

Take butter in the pan. Let it melt on very low flame. Once it’s melted, let it cool for 2 mins. Take the butter in a small bowl, then add the powdered sugar and cardamom pwd in the butter. Whisk well to make a smooth mixture.

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Now add this mixture to the sieved atta and baking pwd. Mix it gently and bring it together. This is not like Roti dough so it with crumbly. Let the dough rest for 5-7 mins to absorb the butter. Then gently shape the cookies (takes me 20 mins for just 12 cookies each time). Make sure the shape of cookies is evenly sized and smooth all over. (See the pic above). Place them apart on parchment lined baking tray.

I can make 12 cookies with this quantity, you may have 10 or 14 as well, depending on the size. Once you have shaped the dough, keep them in the refrigerator for 15 mins.

Preheat the oven at 150’c for 10 mins. (Every oven is different so work according to that for setting the temperature and duration for baking).

Take the baking tray out from the refrigerator and place it in the middle of the oven to bake at 150’c for 20-22 mins. They will turn golden on the top and slightly brown at the bottom. Do not bake at high temperatures else the cookies with burn at the base. Once the cookies are baked, keep the baking tray out of the oven for 10 mins on a cooling rack.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Then transfer the cookies to the cooling rack for cooling them completely. They are soft at first then turn crisp as they cool.

Once completely cooled, store them in airtight box.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Occasionally, I do like a cup of lemon tea with these cookies! Also, try sugar cookies by me.

Love,

Shreya💝

Slightly adapted.

Moong Dal ka Halwa

I welcomed Ganpati Bappa with a simple and delicious Moong Dal ka Halwa. Yes, no Modaks at my place because I am not good at shaping them. So, I offer him goodies which I am good at making myself😊 ….maybe next year I will get a cute little Modak mould/ maker and then use that to shape them well! So much to learn 😀  

We do not actually bring a Ganesh Idol home every year but we do decorate our home with garlands of fresh marigolds and lots of roses…bright ‘diyas‘ adorn our Pooja Ghar and I do cook a special meal for my favourite Lord!

This year the menu consisted of Phalhari Kadhai Paneer, Masala Puris, Vrat ki Chutney for Dahi Wade as we don’t include onion and garlic in our meals on auspicious days…and of course, the moong dal ka halwa..:)

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

My hubby likes the halwa to be slightly grainy and moist..hence the quantity of ghee is obviously more…one can adjust that while making it. Also, I only prefer pistachios with this halwa, feel free to add almonds or walnuts…anything you like! As always, this is easy and turns delicious👌 Simply mouthwatering…I had to really resist hard until we had offered the bhog to the Lord before we could gorge on some😂

Let’s make some…

Yield: serves 3-4

Equipment: a heavy bottomed non-stick pan (I use non-stick, it’s easier to work with it), measuring cups/ spoons, a small pan.

Ingredients:

1/2 cup split yellow lentils (dhuli moong dal)

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

Rinse and soak the lentils (dal) in lukewarm water for 2-3 hours (I always use lukewarm water here as it ensured that the lentils are soaked well in less time).

Once the lentils have soaked well, strain them. Blend them in a mixer without adding any water until smooth (I leave them a bit grainy as I mentioned above too). Set it aside.

Heat ghee in the pan, once it melted, add the blended lentil paste and keep stirring on low flame for 15-20 mins. Do not cease stirring as the lentil paste will burn or colour unevenly. After 15-20 mins, the ghee will seperate from the lentils and the lentil paste will be a bit crumbly and golden in colour. Turn off the flame and set this aside.

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Now, heat water and sugar in a small pan. Melt the sugar in the water, add cardamom powder and stir well. Turn off the flame. (We are not making a sugar syrup with a thread consistency, we are just melting the sugar here, that should take 3-5 mins)

Now, add the sugar syrup to the cooked lentils and turn on the flame, keep it on low. Keep stirring it and let it come to a gentle boil. Cover with a lid and let the sugar syrup reduce and cook for 5-7 mins with the lentils. Open the lid, check the consistency and cook further if it’s still watery, else, add 1 tbsp of ghee and turn off the flame.

Garnish with nuts of your choice or just pistachios like I have done here, best served warm. Or create a fusion by add a scoop of ice cream to the bowl!

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Happiness doesn’t come without calories 😉

Love,

Shreya💖

PaperBoat – drinks and memories

If you ask me what season do we usually get guavas (amrud/ peru)…I’d be a little lost. I am not sure! Probably that’s a perk of growing up in a city like Mumbai…my home. I have eaten different fruits and vegetables be it any season… I make methi ke Parathe all year around..not just in winters! I enjoy how easy it is to get organic ingredients in every nook and corner of my city! I have learnt to appreciate this more ever since I started cooking 😂

Coming to guavas…I received these yummy Guava Chilli drinks from PaperBoat in a pretty package and they taste so good…surprisingly.. I’d never tasted this variant as I love their Aamras and stick to that or the JalJeera!! PaperBoat has really captured the flavours of India…the most loved versions of every drink in most houses is created by PaperBoat.

PaperBoat - drinks and memories

The flavours of PaperBoat’s Gauva Chilli are so authentic…that hint of heat from the chilli….between sips of sweet, almost creamy guava nectar….it was just like biting into a salt and chilli smeared slice of guava, that I was almost transported to time gone by…my school days. I guess everyone can relate with me when I say there’d be a ‘amrudwala bhaiya’ (guava vendor) and another couple of guys who’d sell ‘khatti imli (tamarind), slices of ‘kairi’ (raw mango) and ‘borr’ small red berries somewhere out of our school premises and they’d be there with their wares just as you’d be walking back home. I am salivating as I think of those days…they’d be summers…see..there you go! I just remembered that I’d enjoy guavas in summers! 😀… So these vendors, they’d display everything on a small table and keep calling out to kids to come taste these goodies and eventually, every kid did end up on one these stalls and chose what he or she liked the best! I had my favourites too…the kairi and the amrud! I liked them best…a bit of spice with the juicy sweetness in the guavas kept me wanting them more!

PaperBoat - drinks and memories

Although all our parents would disapprove of having these little treats but who’d listen…my Mom would say that these things weren’t washed and they weren’t fresh just to me believe that they were unhealthy…and she’d tempt me by slicing guavas and sprinkling them with chilli and salt at home too and I’d be tempted alright!! They tasted just like the ones from the vendor. Even better but I don’t remember ever confessing that to her 😉😉…

PaperBoat - drinks and memories

Anyways…a sip of the drink reminded me of all that…how apt is their tag line, drinks and memories!
I used this flavour to make some Granita…
Here’s how I made it…
Empty the contents of one packet in a aluminium tray. Freeze it for about 2 hours and then simply scrape the frozen juice with a fork.
Repeat these steps every two hours at least 2-3 times. That’s it, once ready..serve them. They are so delicious and healthy too!

PaperBoat Gauva Chilli - granita recipe by polkapuffs

Thank you PaperBoat!

Love,

Shreya💖

Peanut Butter & Choco Chip Cookies (eggless)

Today seems like such a cookie kinda day to me…all I want to do is grab a good book, some cookies and curl up on the couch! But I won’t, because I am a nice person (😉) and I chose to share a delicious recipe with you guys!! 

May I say I am choosy about my cookies?! I am sure there are many who’ll wholeheartedly agree with me on this. Don’t go putting anything that comes out of a pretty carton into your mouth. Most of those haven’t been made with all the loving that you’d put into a homemade cookie! Yes, love makes all the difference…it tastes better…melts in your mouth and your (my) hubby goes crazy for them! 😍

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Look wise, ahem…I’d say don’t pin your hopes on making every cookie look exactly the same or all perfect around the edges, still if can do that, great! For me homemade cookies should look the part…I don’t go trying to make each of them look even and all…!! Some are bigger than the rest…who cares, get a nibble or two extra😁

I love the bits of Choco chips in every bite and they compliment peanut butter just right. These are absolutely crisp and stay fresh for about 2-3 days in an airtight container, that’s the max they last in my home…maybe they’d keep fresh longer! Who’s to know?! 😂

My suggestion – bake a smaller batch, they taste great when fresh.

Also, you can freeze the dough for upto a week. Portion them before freezing, spread the portioned dough on a plate and freeze. Once frozen, store them in ziplock bags. Later, thaw the number of cookies you want to bake at room temperature for about and hour or until they come to room temperature, then pop them in the refrigerator for 15 mins to set a bit else they will spread too much while baking. Bake them as per the instructions given below.

Anyways…if you are as enthusiastic as me about baking your own cookies, check these out too….. Karachi Biscuits/ Tutti Fruity CookiesBrookies – fudgy mocha flavoured, glutenfree Amaranth cookies (rajgira), Bourbons, Almond Shortbread Cookies, no bake Peanut Butter Cookies, Chewy Butter Biscuits, Sugar Cookies with icing. (Most of these too are eggless…perfect isn’t it!?)

Let’s bake some cookies….:)

Yield: 9-10 cookies (I make them slightly large, yield depends on how you portion them..maybe if you’d keep them smaller, you’ll make around 12-13 cookies)

Equipment: measuring cups/ spoons, baking tray, mixing bowl, fork, parchment paper, a whisk/ electric whisk, cooling rack.

Ingredients:

1/2 cup Maida (all purpose flour)

1/4 cup brown sugar (I used Demerara sugar)

1/4 cup castor sugar

1 1/4 tsp milk

1/4 cup softened unsalted butter

5-6 drops vanilla extract/ essence

1/4 tsp baking soda

1/4 cup chocolate chips

2 tbsp peanut butter (I used smooth)

Method:

In a large mixing bowl, whisk together butter, both sugars, vanilla extract & milk until well combined and fluffy. (I used a manual whisk as it was a small quantity, but use a electric whisk if making double or triple the batch as they must be well combined)

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Next, add the flour, Choco chips & baking soda. Fold them in gently. Lastly add the peanut butter and fold again.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipePeanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

The dough is ready, rest it in the refrigerator for an hour to set the dough.

Once chilled, portion the cookie dough in equal sized balls, flatten them using a fork and place them an inch or two apart as they spread on a parchment paper lined baking tray. Chill the portioned dough balls again for 15 mins in the refrigerator.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Preheat the oven at 180’c for 10 mins. Take the chilled portioned dough balls from the refrigerator and bake them at 180’c for 20-25 mins or until the cookies turn golden brown on all sides. (Bake using just the lower heating rods for first 20 mins, then turn on the upper rods too for the last 5-6 mins, please note every oven works differently so keep an eye on the cookies)

Once the cookies are baked, take them out of the oven, let the cookies first rest on the baking tray for 15 mins as they continue to crisp up further. Then transfer them on to the cooling rack for another 10 mins. Once they are completely cooled, store them in a parchment lined airtight container.

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Hope you bake these soon😀

Love,

Shreya💖

Adapted from Calorie count

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

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Try these for the upcoming festive season!

Love,

Shreya💖

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