Sweets Recipes for Shab-e-barat
One could say that the art of making sweets is etched deep into our traditions, and by extension, our very existence. The mothers and grandmothers of yesteryear’s spent countless hours perfecting this art, and to ensure their hard work would not go to waste, passed down the fruits of their labour to the next generation.
Here are some sweet recipes for best occasions like Shab-e-barat.
Gajar’s/Carrot’s Halwa :
- 1 kg carrots
- 2½ cup boiled milk (you can also use dry milk powder)
- Sugar to taste
- ½ tsp cardamom powder
- 3 tbsp butter
- 10 almonds
- 10 pistachios
- 10 cashews
- (You can use nuts of your own choice e.g. walnuts etc.)
Wash, peel and grate the carrots. Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening, add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and ‘carrot halwa’ or ‘gajjar ka halwa’ is ready. Serve hot.
Kaju Barfi :
- ½ cashew nut powder
- 1 cup sugar
- 5 – 6 strands saffron (kesar)
- 2 tbsp ghee
- 6 – 8 leaves silver warq (tabak)
Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a syrup of three thread consistency. Melt ghee and add to this syrup. Add cashew nut powder and mix thoroughly. Set aside to cool slightly.
Knead it well and roll into half centimeter thick rectangles. Diamond shape of approximately one and half inch should be made on the side. Spread silver warq over it and cut into Diamond Shape
Boondi’s Laddu :
- 500 gm gram flour
- 1 liter water or milk
- 750gm ghee for frying
- 750 gm sugar
- 3 1/2 cups water
- 10-12 drops orange color
- 10-12 flakes saffron – soaked in little water
- 50 gm chopped cashew nuts
- 50 gm raisins
- 10 cardamoms – peeled
- Boondi strainer or fryer of medium sized holes
- Gram flour : 1 1/2 table spoons
- Maida or All purpose flour : 2 cups
- Plain Yogurt (Curd) : 2 table spoons
- Saffron strands : 10-12
- Cardamom seeds (powdered) : 5-6
- Baking powder : 1/4th table spoon
- Sugar : 3 cups
- Rose water (optional) : 1 1/2table spoons
- Refined oil or ghee for frying
- Warm water : 1 1/4th cups
- Water : 2 1/2 cups
Take maida (all purpose flour) in a bowl, add gramflour to it and mix well. Now add yogurt and some water and mix thoroughly and make sure that there are no lumps formed.
It will consistency look like a ribbon (when the mixture is dropped from a height, it should fall like a ribbon).
Add a pinch of baking soda to this mixture and mix well. Pour the batter into a jalebi bottle (available in the market), or a ketchup bottle or even an icing bag. Just make sure that the hole/nozzle is not too big.
Next, prepare the sugar syrup by dissolving it in water and heating this mixture until it obtains the string consistency that is, when you place a drop of this sugar syrup between your fingers and stretch them apart, the syrup will look like a string between your fingers. Once the consistency is almost reached, add saffron and cardamom powder and give it a quick stir.
Now, heat oil on a low-medium flame in a deep-frying pan.Next, pour the batter by squeezing the bottle/icing bag into the pan in a concentric circular motion to obtain a coil shape. Deep fry the jalebis until they turn golden and crisp. Do not over fry or leave it until they are brown. Remove the jalebis and drain them on a tissue paper to remove excess oil.Then, immerse them into sugar syrup for at least 5-6 minutes such that they absorb the syrup well. Jalebis are ready to serve.They taste best when served hot.