Diwali is the Indian festival of lights. During the five-day festival, people decorate their houses and offices with fancy lights. They buy fireworks to use on the night of Diwali festival and distribute sweets and other gifts to friends and family. Celebrate the victory of good over evil and shine a light into the inboxes of your subscribers with a Diwali email template from Benchmark. Here are a few recipes for some Diwali sweet treats to share with your subscribers (courtesy of diwalifestival.org).
1/2 kg maida, 750 gm sugar, 1/2 ltr. milk, 1 cup grated coconut, 6 bananas, 25 gm dry fruits, 5-6 ilaichi, 1 ltr. refined oil
1. Boil the milk and stir it till it becomes thick. Then cool it.
2. In the milk add maida, sugar, dry fruits, coconut and ilaichi powder. Stir it till it becomes a paste.
3. Make banana paste and add it into the maida paste.
4. Heat oil in a pan. Make round shaped balls of the paste.
5. Fry these till they turn red.
1 cup wheat flour, 1/4 cup gram flour, 11/2 cup sugar powder, 1/4 cup grated coconut, 1/4 cup dry fruit almonds, raisins, kaju etc, 1 cup ghee
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted, put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5.Take off from the heat quickly and make laddus. You may also put the mixture in an oil-based thali & make small pieces.
For filling: 1 cup grated dry coconut, 1 cup powdered sugar, 1 pinch nutmeg powder, 1 pinch dry ginger powder, 4 elaichi, 2 tsp maida, 2 tsp poppy seeds, 2 tbsp mixed dry fruit pieces
For dough: 1 cup maida, 1 tsp ghee, salt to taste, warm milk to prepare dough
1. Roast dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.
Mix all the dough ingredients & prepare dough (a little hard).
1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish color.
5. Serve it hot or cold.
6. Karanjis can be stored for weeks.
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