Last year in London i made many new friends and during Christmas party tried my hands on this easiest Coconut Laddoo recipe luckily it turned out to be the best ones and everyone appreciated ;). 

Shankarpali is a renowned Maharashtrian sweet made during Diwali. Since my childhood I have been eating Shankarpali. I had/have many Maharashtrians friends and fortunately I know what kind of sweets they make on different occasions. Since diwali is near and am sure everybody is busy preparing diwali dishes. Shankarpali is one of my favorite among the diwali sweets. These came out so crispy that I got loads of compliment from my sister and my colleagues. The use of semolina (rava) gave a nice crunch to the shankarpali.

Ingredients

• 2 cups maida
• 1/2 cup semolina (rava/sooji)
• 1/2 cup ghee
• 1/2 cup sugar (powered)
• Salt a pinch
• Water as required
• Oil to deep fry

Instructions

• Make thin syrup of sugar and water in bowl.
• Add semolina, salt, ghee and water to maida and make dough the way we make for rotis, knead dough lightly using sugar syrup.  





• Keep this dough aside, covered, for about half an hour.
• Now take a small round of this dough and roll it like roti.
• Cut this rolled out roti into diamond shape with a knife.

• Deep fry in oil on medium heat till shankarpali turns light brown in color.


• Your crispy shankarpali are ready to eat J

After the shankarpali cools completely we can store them in a dry container with a tight lid. Enjoy them with a cup of tea, during office tea breaks, when you feel like munching or with the rest of the Diwali goodies J

Sending this to Diwali event.

And to Diwali Special – Sweets & Savories event.

And to Khusi's "My Diwali My Way" event.

And to Serve It - Festival Potluck event and to Denny's page

In festive season I love eating suji ka prasad the most and during this ganesh chaturthi I did not get much of it L So to make maximum out of my sunday got up late in morning (Sunday hai bhai who will feel like getting up early :D) after getting up first  thing I did was got in kitchen and made the most awaited suji ka halva. Sharing easier version of this recipe with you all J

Ingredients

·        1 cup suji (semolina)

·        1 cup sugar

·        2 teaspoon ghee

·        Dryfruits of your choice (I used grated almonds, cashwenuts and raisins)

·        2-3 cardamom, coarsely powdered

·        2 cups water

Instructions

·        Heat ghee in pan, add suji and stir on low flame till mixture turns golden brown in color.

·        Add dry fruits in pan.

·        Add sugar and water together and keep stirring.

·        Stir continuously to avoid burning.

·        Continue stirring till the mixture thickens.

·        Your suji ka halwa is ready to eat J

 

Sukhadi is my all time favorite sweet dish because it’s simple and easy to prepare. During my childhood days I use to stay in maninagar, gujrat. And I remember going Mahudi and the reason is its prasad I just love sukhadi. Mahudi is a village near the river Sabarmati. This village is in Mansa Taluka of Gandhinagar District. The temple's prasad Sukhadi is not allowed to be taken outside the temple it’s still a mystery for me why we are not allowed to take them home :(. It has to be eaten in the temple premises itself and the devotees are prohibited from taking outside the temple premises people say it is inauspicious to do so.

Whenever I make them it turns out to be the best and I enjoy that. It’s actually traditional Gujarati dish and here in Maharashtra it’s called as Gudpapdi or Godpapdi. Sukhadi takes very little preparation time and is ready in a moment. So here I share my method of making this close to heart recipe with my blogger friends J

Ingredients

• 2 cups wheat flour
• 1 cup grated jaggery
• 1 cup ghee
• Almond or cashew nut pieces (optional)

Instructions

• Pour ghee into pan and let it heat on medium flame.
• Add wheat flour and keep stirring till the flour turns golden brown and roasted.
• Keep on low flame to avoid burning the flour.
• Remove the pan from flame and add grated jaggery and mix well
• Grease plate with ghee, when the jaggery is melted pour the hot wheat batter on the greased plate and spread the batter evenly on it.
• Let the mixture cool down, with the help of knife cut sukhadi into any desired shape.
• Tasty sukhadi is ready to eatJ.
• Store it in a container and can be enjoyed for weeks.

Sending this to Radhika's Let’s Cook ~ Scrumptious Breakfasts event.

And to Diwali Special – Sweets & Savories event.

Ingredients

• 2 cups apple, grated
• 3 cups coconut, grated 
• 2 cups sugar
• 2 tbsp ghee
• 1 tsp cardamom powder

Instructions

• Heat up ghee in a pan and add grated apple, grated coconut and sugar.
• Cook till sugar melts entirely.
• Add cardamom powder to it and mix well.
• When the mixture will thicken and leaves the sides of the pan remove from heat and immediately spread evenly on a plate.
• Refrigerate for at least an hour and once it is cool, cut into desired shapes.
• Refrigerate in an air tight container for upto 3-4 days.

Sending this Apple Coconut Burfi Recipe to Diwali Special – Sweets & Savories event by Radhika.

And also sending this Apple Coconut Burfi Recipe to Iftar Nights event by Jabeen.

Sending this Apple Coconut Burfi Recipe to Foods for fasting - Vrat ka Khana special event.

And to ABC Series event.

Ingredients

• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Lemon juice
• 1/2 cup Water
• 1/2 cup Chopped Nuts (almonds ,pistachios, etc)

Instructions

• Boil the milk in a large pan till it thickens to some extent.
• Add 1 tsp of lemon juice to the thickened milk and stir constantly till the milk becomes granular.
• Remove it from flame.
• Strain it and hang up in a muslin cloth to drain out excess water.
• No need of kneading the paneer, keep it aside.
• Heat up the left over milk, till it reduces to half of its volume.
• Add the paneer and boil till the mixture thickens by stirring continuously.
• Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again.
• Keep on stirring till it leaves the sides of the vessel.
• Remove from flame and pour on to a greased plate. Sprinkle the chopped cashews and sliced pistachios on top. Cut into pieces after it cools.
• Your favorite Kalakand is ready to eat. 

Sending this Kalakand Recipe to Diwali Special – Sweets & Savories event by Radhika.

And to Akila's dish name starts with K event.