Make small slits in the outer circumference of doughnut and then fill motichoor custard in them generously using a piping bag. Cover it and place it under a towel and let it stay uncovered for three to four hours. Rest it for 20 minutesDivide the dough in equal portion and with the rolling pin make small puris of three inches.Refrigerate for an hour and garnish with pistachios before serving.To serve the parfait in a glass, pipe the pepper shrikhand, place a layer of gulab jamuns. Family and friends converge from all directions to bring in the gaiety and festivities. Cover and let it rest for an hour. Decorate with gulab jamuns and serve. Transfer to a kitchen towel.BasundiIngredients½ litre milk1 cup condensed milk½ tsp cardamom powder½ tsp saffron1 tsp pistachio, chopped finelyMethodBoil the milk in a thick bottom pan and reduce it to ¼the of the quantity.Milk CakeIngredients3 litres milk ½ tsp lemon juice450 gm sugar 80 gm ghee Pistachios to garnishMethodReduce the milk to half by stirring it continuously on medium flame in an iron kadai.Stir it well and cook till it gets bubbly and thick.Motichoor DoughnutsIngredients1¼ cup plain flour +½ cup for dusting½ tbsp rose water¾ cup warm milk1/3 cup powdered sugar¾ tsp yeast¼ cup butter, soft, but not meltedOil to fryfor filling½ cup milk½ tbsp custard powder2 tbsp sugar3 motichoor laddos, broken down2 tbsp pistachio, chopped finelyFor decorationSilver leaf, as required12 motichoor laddos, very small sized2 tbsp pistachio, chopped finelyMethodIn a mixing bowl add flour, yeast, sugar and milk, and make a sticky dough. Use a doughnut cutter or a glass and a bottle cap to make doughnuts. Now add saffron, cardamom powder and mix well.Deep fry doughnuts until they turn golden. After it gets grainy and thick, start adding the sugar, one spoon at a time.
Once it sets, cut it into rectangulars and garnish with pistachios. Knead and make a soft dough. Place doughnuts in trays and keep it aside for another hour. Mix the ingredients well.Finally when it starts to splutter, add the ghee and keep stirring it until it changes its colour a bit and starts leaving the sides. Add pistachios and mix well. With the help of rolling pin, gently make a puris of small size.Add the condensed milk and further boil it, till itbecomes thick. Press the folds and roll it in a round shape. Motichoor Doughnuts Diwali is the festival of light, happiness and over indulgence in all ways.
With a fork pierce both side of the puri.Mithai Pataka ParfaitIngredientsFor pepper shrikhand300 gm hung yogurt2 tsp black pepper¾ cup powdered sugar¼ tsp kewra essenceFor the parfait½ kg mini gulab jamuns300 gm caramel popcorn2 peanut chikkis4 sachets popping candy½ cup crushed pistachios and walnutsMethodTo make the pepper shrikhand, add yogurt to a mixing bowl with pepper, sugar, kewra essence. Add butter and knead it for five to six minutes. Apply oil on the puri and dust with maida. Refrigerate for an hour. Here are a few desi sweets and snacks with a twist for you to try this festive season. Keep stirring continuously. Sprinkle flour if needed. Scatter some crushed popcorn and peanut chikkis. Cover the popping candies with a little more of nuts.Crush caramel popcorn and peanut chikkis to make the crunchy element. Switch off the gas and add grated pistachios. Pour the custard over the broken motichur ladoos.
Apply
hexagonal nut Suppliers sliver leaf in the doughnuts and then place motichur ladoos on top of the doughnuts..Grease a large plate and add the cooked mawa in it.Fold the puri the way you make a paper fan. Transfer the mixture into piping bags. Now sprinkle some nuts and some popping candies.Lacha MathariIngredients250 gm maida1 tbsp cuminpowder1 tbsp black pepper powder1 tbsp ajwainOil for frying + ¼ cup for the doughSalt to tasteMethodIn a bowl add maida, cumin powder, black pepper powder, ajwain, oil and water.For the filling, boil milk in a pan and mix custard powder with two tablespoons of cold milk and pour that in to the boiling milk along with sugar.Add the lemon juice and keep stirring it. Add another layer of shrikhand and few more gulab jamuns. Heat oil in a kadai and fry the mathari till it turns golden brown. Sprinkle some pistachios and serve.After one hour, roll the dough to ½ inch thickness.Here are a few desi sweets and snacks with a twist for you to try this festive season