Sweet Somas recipe/ Diwali recipes

Sweet somas is one of my favourite Diwali snack.. During my school days I eagerly wait for every Diwali because I love somas verrrrry must, it is quite less sweet & crispy at outside... My mom is damn good in making this crisp somas.. Me & my sister trim the edges with somas cutter & help my mom..haha..:)

 The main thing is to knead the dough as much as possible, so that it gives crisp texture... It may vary in many states because of the fillings... But outer layer is same for all the other varieties.. My aunt will do kara somas by stuffed with veggies mixed with masalas.. It also very nice & perfect for tea time snack....

Preparation time- 20 mins                       Cooking time- 15mins

INGREDIENTS:

FOR DOUGH:

Maida- 1 cup
Rava(white)- 1 tsp
Melted ghee- 2tsp
Vanaspathi/ Dalda- 2tp (optional)
Salt- as needed

FOR STUFFING:

Fried gram dal(pottukadalai)- 1/2 cup
Sugar- 1/2 cup + 2tsp
Grated coconut- 1/2 cup
Elachi- 5
Cashews- 10
Raisins- 10

METHOD:

• Take maida, rava, melted ghee & salt in a bowl & mix together.. Then add water little by little, knead to get a soft dough... Beat knead...again beat knead...repeat the process for atleast 10-12 times, so that you get crisp at outside... Divide the dough into small equal sized balls & keep it aside & rest for 1/2 an hour...
  
• Meanwhile roast the fried gram dal until the aroma rises, cool down & grind into fine powder... And grind the sugar & cardamom into fine powder & keep it separately...
  
• Now roast the coconut & keep it aside...
  
• With a tsp of ghee, roast the cashews & raisins... keep it aside...
  
• Take a mixing bowl, add fried gram dal powder, powdered sugar, roasted coconut, cardamom & fried nuts... All mix it thoroughly & set aside...
  
• Take a small ball of dough & roll it to thin circle.... Spread 1 tsp of sweet mixture & pull the other end & close it... Press well & seal the edges properly... Take a somas cutter & trim the edges..repeat the same process for remaining balls & make it ready...
  
• Heat the oil in a pan, once it is well hot..drop the somas one by one..fry until it becomes golden brown colour....  drain oil & allow it to cool down, it will be crispy soon...
  
• Yummmmmy somas is ready.. cool down & store it in a air-tight container...
  

NOTE- Adding rava gives crispness... Roll the dough into very thin layer... Here I have used pizza cutter instead of somas cutter... Kneading the dough is more important****** 

Badam Halwa recipe/ Diwali sweet recipe

Badam Halwa is a rich & delicious Indian sweet, prepared with almonds, ghee, sugar & saffron threads.. It is absolutely delicious treat for DIWALI.... During my school days, my dad used to buy badam halwa from sri Krishna sweets & it is very occasionally.. It was packed in small packets & asked to share with mom and sister, but I took more packets & hide it on a book shelf :) still remember those memorable days...

 I thought it is too difficult to make & it will take long time to prepare, but once I saw the preparation in TV channel, I was shocked.. because it is so simple & easy to prepare at home.. The only thing is peeling off the skin takes some time, otherwise it is damn easy.... My hubby is huge fan of badam halwa, so I decided to give surprise treat for this Diwali... Hope u too try this recipe at home...

Preparation+Soaking time- 3hours                      Cooking time-20mins

INGREDIENTS:

Badam/ Almond- 1 cup heaped
Sugar- 1 cup
Milk- 1/8 + 1/8
Water- 1/2 cup
Saffron threads- a pinch
Yellow food colour- pinch
Ghee- 6-7 tsp

METHOD:

• Soak almonds for 2-3 hours... Then peel off the skin & keep it aside...
  
• Meanwhile take 1/8 cup of warm milk, add few saffron threads... Then add the yellow food colour & mix well... keep the milk aside...
  
• Then grind the almonds with the another 1/8 cup of milk & grind into fine thick paste...
  
• In a non-stick pan, add 1/2 cup of water & 1 cup of sugar... boil until it gets completely dissolved.... Then add the ground paste of badam with the sugar syrup.... mix well...
  
• Mix thoroughly & keep stirring at low flame for 5-6mins, then add the saffron milk into it... Stir well... Add a tsp of ghee at regular intervals & stir continuously...
  
• Once its stop spluttering & start leaving the sides of the pan & it becomes smooth thick consistency.. it is a correct stage to switch off the flame....
  
• Allowed to cool down & serve as small packets as given at shops(refer pictures?)... 
  
• It is delicious yummy recipe for all....
  

NOTE-  If you want add pinch of cardamom powder also...I don't like that flavor, so I skipped...

Gulab Jamun recipe( with khoya/kova)

Gulab Jamun is one of the favorite sweet for all & iam so excited to posting this recipe.. It can be made easily with Ready-made jamun mix, I usually prepared jamuns with MTR instant pack.... I love jamun verrrrrrry much.. Usually my mom prepare jamuns for every DIWALI, awesome taste than the other sweets... She keeps some jamuns separately for my dad & sister, because I empty the container in few minutes.. :) I always drool When I see jamun Ad on television... I enjoy to have it & making also...

Iam a great fan of jamun, especially made with khoya... Though it takes very long time to prepare but the taste is really extra ordinary when compared with instant mix... especially it fried with ghee.. If you want get the readymade khoya available in stores.. Jamun is our family favorite too, our little hero JINJU likes it very much.... And i am so happy while clicking the jamuns, it came out very well & soon I will post some other varieties of jamun...The credit goes to my grandma, because she's damn good in making khoya jamuns & I learnt from her... I dedicate this recipe to all jamun lovers & enjoy ****DIWALI...***** 

Preparation time(including khoya)- 1hr            Cooking time- 15mins                   Soaking time- 3hours...

 

INGREDIENTS:

Khoya/Kova- 1 cup
Maida/ All purpose flour- 5 tsp
Cardamom- 3-4
Sugar- 2 cups
Water- 1 & 1/2 cups
Food colour- pinch
Ghee/ oil- for frying

METHOD:

• First boil the milk & keep stirring at low flame... slowly it becomes thicker & gets thicker... When it becomes kova consistency, switch off the flame... allowed to cool down... Then add 5tsp of maida into it & make a fine dough...(no need to knead the dough)
  
• Then take a piece of dough & make a small ball without any cracks... Likewise repeat the process to make small equal sized balls...
  
• Meanwhile prepare the sugar syrup... take a wide bowl, add sugar, cardamom & water..along with that a pinch of food colour was added.. Bring to boil for about 10mins(not more than that)
  
• Heat ghee/oil in a pan & bring it to hot.. Gently drop the small balls into it & keep rolling the jamuns to cook all the sides evenly till it appears golden dark brown colour... Drain oil & add immediately to the hot syrup... Fry the remaining balls & soak well for about 3-4 hours or over-night....
  
• Delicious mouth watery gulab jamuns are ready to taste it... yum.. yum !!!!!!
  

NOTE- If you want get the khoya from stores, it is available in readymade... Roll the smalls soft & smoothly without any cracks, otherwise it gives not perfect shape while frying... Transfer the fried balls into HOT SYRUP, so that it will become soft & well soaked at inside too....

Asoka Halwa- sweet (Thiruvaiyaaru style)

Actually Asoka Halwa is not much familier to me.. When I came to Singapore, me n my friend Sundari used to go temple regularly... Once they distributed some pasathams. ..In that red colour sweet was there it tastes awesome & I asked about the sweet, she told that it is ASOKA HALWA & very famous in Tanjore, thiruvaiyaaru... Later I was addicted to it..😁

 Me & my friend SANTHIA was keep on cracking our head of its ingredients... We thought it is prepared from rice or corn flour.. Normally I love Sweets & I wish to know the method of preparation & try at home... Likewise I Google the recipe of Asoka halwa..Finally I got it..

                   

But when I came to know about the ingredients, really I was surprised.. It can be prepared from Moong dal, few spoons of wheat flour, sugar & ghee... Very simple ingredients & i decided to prepare at home.. Because I am huge fan of Asoka halwa, really I fall in love.. Actually the colour tempts everyone to taste... Really it is my dream project & awaited to prepare, finally it is also another super hit recipe from PRIYA'S KITCHEN...

You too check out the recipe & fall in love:)

Preparation time- 5mins                  Cooking time- 30mins           

INGREDIENTS:

Moong dal- 3/4 cup
Wheat flour - 6tsp
Sugar- 1cup
Ghee- 1/2 cup
Red food colour- pinch
Cardamom powder- 1 tsp
Cashew nuts- 10

METHOD:

• First roast the moongdal until the raw smell goes off....  Then add 1/4 cup of water to 3/4 cup of moong dal & pressure cook unti it becomes soft...(give 3-4 whistles)
  
• Once the moong dal is well-cooked, take a blender & grind into fine paste...
  
• Heat 1 tsp of ghee in a pan, add some cashews & fry until golden brown... keep it aside...
  
• With the same pan, add I tsp of ghee & add 5-6 tsp of wheat flour & roast well... it nicely mixed with the ghee....
  
• Now add the ground moongdal paste, 1 cup of sugar... after adding the sugar, it leaves some water...(adding sugar & mix well without any lumps& keep stirring...)
  
• Add 1 tsp of cardamom powder, pinch of food colour... this red colour tempts everyone to taste it.... add some ghee & keep stirring...
  
• Add the remaining ghee & fried cahews, keep stirring... Once the halwa consistency appears, switch off the flame..
  
• Delicious halwa is ready... it can be served either hot or cold...
  

NOTE- Stirring is more important, so that it cannot stick on the sides of a pan.. it is adviced to use non-stick pan.... Switch off the flame at right consistency, it should become non-sticky... 

Ellu Kozhukattai(sesame)

Ellu(sesame) is favorite for Lord GANESH... We can prepare ellu urandai, ellu mittai& ellu kozhukattai also... 

Actually my mom make 5 varieties of kozhukattai, sundal & ellu urandai for VINAYAGAR CHATHRUTHI.. But I don't prefer to eat this, last time my dad compelled to have a bite...I can realize the fine taste of it.. Quite good to eat... So I wanted to share this recipe on my blog...

Preparation time- 20mins   Cooking time- 15mins

INGREDIENTS:

Rice flour- 1/2 cup
Water- as needed
Salt- as needed

FOR STUFFING(poornam):

Sesame seeds(black)- 1/2 cup
Jaggery(powdered)- 1/2 cup (adjust to your taste)
Grated coconut- 1/4 cup( optional)
Cardamom powder- a pinch

METHOD:

• First heat water, when it starts boiling add to the rice flour & mix well until you get a nice smooth dough & make into equal sized balls.. keep it aside..
  
  
  
  
• Now roast the sesame seeds,until nutty smell goes off...
  
• Now transfer into blender & grind it coarsely...then add jaggery & grind into coarse powder.. if you want add grated coconut also...
  
• And make into small equal sized balls...
  
• Grease your hands with oil & take a dough & flatten into cup shape & stuff the sesame balls...
  
• Take a idli steamer & arrange the kozhukattai on a steaming plate & cook for 10-12 mins..
  
• Tasty Ellu kozhukattai is ready...

TIP- Use banana leaf greased with oil & flatten the dough....

Modakam/ Mothagam recipe(sweet coconut)

Sweet Mothagam recipe with POORNAM that is nothing but coconut & jaggery... I like poornam kolukattai than channel dal poornam... it gives very juicy & yummy flavor... Kolukattai is usually prepared for VINAYAGAR CHATHRUTHI... it is so soft & delicious to eat...yummy!!!! 

My mom used to prepare sweet, karam & pidi kolukattai...and ellu mittai too... Me & my sister will eagerly wait till evening, because my mom do pooja when my dad arrives from office... Till that paati never allow us to touch the kollukattai... it was nice memory & missing those happy innocent days..

Lets check out the recipe:

Preparation time- 25-30mins    Cooking Time- 15mins

INGREDIENTS NEEDED:

Raw rice/Idly rice- 1/2 cup
Water- as needed
Salt- pinch

FOR COCONUT POORNAM:

Coconut- 1 cup
Jaggery(powdered)- 3/4 plus 1 tsp
Cardamaom powder- 1 tsp

METHOD:

• Soak rice for about 3 hours & grind into fine paste.. (Otherwise, bring water to boil & mix the water with flour & salt, to make fine & smooth dough.... Then knead & make equal sized balls)
  
  
  
  
• Heat a pan, add 1tsp of oil & pour the thick rice paste & stir to get smooth dough... Once it has formed thick consistency, allowed to cool down & make equal sized balls...
  
• Meanwhile, place grated coconut in a bowl & add powdered jiggery & mix well or roast the grated coconut with jaggery in low medium flame when it starts leaving the sides of pan..
  
• Grease your hands with oil, so that dough cannot stick into your hand.... Take a small ball & make like cup shape & fill with coconut pooranam..close the edges & make MODAK...
  
• Repeat the same procedure to finish the remaining balls & make into madak shape... Then boil water in IDLI STEAMER & arrange the modaks in a steaming plate & cook for 8-10 mins....
  
• Now modak is completely steamed...looks delicious.....!!!!!!!
  

NOTE- You may use INSTANT RICE FLOUR & mix with water & make fine dough... Do not over cook the kollukattai, it gives Rubbery texture... You can add or reduce the amount of jaggery according to your taste......

TIP- My mom used to flatten kozhukattai by using a banana leaf greased with oil...