Indians are sweet people in general. So it comes as no surprise that the country has so much to offer to those with a sweet tooth. No matter where you find yourself in the country, there is going to be something to satisfy your craving for something sweet.
Balushahi
With festivals around the corner and preparations in full swing, we thought of sharing a simple yet delicious sweet recipe, which you can prepare at home without putting in much efforts. Balushahi is an authentic culinary delight, which happens to be an inseparable part of festivals and occasions in India. In fact, when it comes to Indian weddings and tradition, in most parts of the country, the bride carries this sweet, when she visits her in-laws the first time after marriage. Packed in large bamboo baskets and decorated with coloured paper, this delicious sweet is a symbol of joy and festivity. Prepared with desi ghee, Balushahi might be rich in calories, but the taste is just mind-blowing. Melt-in-the mouth it is also called Makkhan Vada in many regions. You can make Balushahi at home by following this easy and quick recipe. Try out this special recipe on festivals like Holi, Diwali, Janamashtami, Durga Puja and even get togethers and parties and impress your family and friends.
Ingredient
- 6 cup all purpose flour
- 3 cup water
- 8 cup sugar
- 2 cup ghee
For Dough
- 1 cup baking soda
- 2/3 cup ghee
For Garnishing
- 1/2 cup pistachios
Pedha
There is no other Peda found in the world which can beat the delicious taste of Mathura Peda. If you take just one bite of the traditionally prepared Mathura Peda, you will end up having at least 4 of them.
Traditionally, Mathura Peda was made from cow’s milk but these days we also use buffalo’s milk. Tagar(powdered sugar) and Mawa(dry milk) are used while making it. Both the ingredients are available in the market or you can make them at home.
Traditionally, Mathura Peda was made from cow’s milk but these days we also use buffalo’s milk. Tagar(powdered sugar) and Mawa(dry milk) are used while making it. Both the ingredients are available in the market or you can make them at home. When you prepare Mathura Peda remember to fry/roast Mawa as much possible. The more Mawa is fried/roasted the more its shelf life increases. Do add little amounts of milk/Ghee from time to time while frying Mawa, this makes frying/roasting for a long time easy. According to my experience frying Mawa in Ghee is better then frying it in milk. So lets start preparing Mathura Peda.
Ingredients
- Khoya/Mawa – 500 grams ( 2 1/2 cup)
- Tagar – 500 grams ( 2 1/2 cup)
- Ghee – 1-2 tbsp/ 1/2 cup milk
- Elaichi(cardamom) – 8-10(peeled and grounded)
Petha
If there is anything that comes close to the popularity of Taj Mahal from Agra, it is the delicious and popular Agra Ka Petha, a popular Indian sweet from the state. It is translucent looking, soft, chewy and candy-like, eaten dry or dipped in sugar syrup (chashni). Petha is known to be made from ash gourd vegetable, also known as winter melon or white pumpkin. Petha is of rectangular or cylindrical shape and loved by kids and adults alike. With the growing demand of this Indian dessert, there is now a wide variety of Petha available including kesar petha and angoori petha. Although cooking petha at home can be a huge task, but our recipe here will make it a little easy for you to be able to enjoy this delicious treat at home!
Ingredient
- 1 Kg White pumpkin (large and hard)
- 2 tsp Chemical lime
- 3 cups Sugar
- 3 cups Water
- 2 tbsp Milk mixed with 2 tbsp water
- 1 tbsp Lemon juice
- 3-4 Green cardamoms-peeled and crushed
- 1 tsp Gulab jal
Rewari
It’s festival time! Makar Sankranti, Lohri, and Pongal – the first festivals on Hindu calendar are just a few days away. And every household has geared up to welcome these festivals with cheer and joy. These festivals celebrate – nature’s bounty and the change of seasons. During the months of October – December, the sun starts to move towards the south. Because of limited sunlight and harsh weather conditions, crop harvesting comes to a standstill. But as January sets in, the sun begins its journey towards the north which marks the end of the winter gloom.
Ingredients
- 1.5 cups Sugar
- 3/4 cup Water
- 3/4 cup Corn Syrup (I have used Karo Lite)
- 1 tablespoon Kewra essence
- 1 teaspoon Eliachi powder
- 3/4 teaspoon Salt
- 1/4 cup Sesame seeds or white Til
- 1 tablespoon Ghee
- 1/4 cup Roasted sesame seeds to roll the flatten sugar rewari