Diwali is one of the important festivals that we celebrate. It is a festival which everyone looks forward to, four days of relaxation, festive atmosphere, array of sweets and savoury, pooja and celebrations with near and dear ones and not to miss the bursting of crackers! This year Diwali starts on October 17.
I thought of making a mega collection of sweets and savoury for Diwali. I approached my blogger friends on facebook and all were enthusiastic about it. Thankyou dear friends for your wonderful posts. This post would not have happened without your contribution. The collection consists of sweets for festive cooking, burfis and pedas to store in the box, cakes for the diwali party along with a few savoury dishes. I do know what to cook for the festive season.
collage diwali 2017
Click on the title or the picture for the recipe
Basundi by Jayashree
Moong Dal Halwa by Meera Giridhar
Moong Dal Halwa
Instant Rabri by Aanchal Arora
Rasmalai by Aruna Panangipally
Bamboo rice payasam by Seema Doraiswamy Sriram
bamboo rice payasam
Gurwale Chawal by Maria Nasir
Munganey by Sandhya Nadkarni
Peach Phirni by Poonam Bachav
Rabri Malpua by Trupti Bhatt
Meethe Chawal by Jolly Makkar
Pista Gulkand Ladoo by Piyali
pista gulkand ladoo
Mysore Pak by Avin S Kohli
Gujiya Bites by The Belly Rules the Mind
Kesar Malai Peda by Jagruti Danecha
Kesar malai peda
Seven Cup Fudge by Jayashree
seven cup burfi
Malai Cake by Sonia
Chocolate Cupcake by Sarika Seth Gunjal
Triple Chocolate Cake by Sonia Gupta
triple chocolate cake
Dharwad Peda by Parulz
Little millet and walnut ladoo by Nalini Somayaji
millet walnut ladoo
Chocolate Nankhatai by Poonam Bachhav
Mango Almond Burfi by Sapna
mango almond burfi
Nippattu by Jayashree
Lauki Kofta Curry by Aanchal Gupta
no onion garlic lauki kofta curry
Vanilla, caramel and chocolate burfi by Jagruti Danecha
Vanilla, caramel and chocolate burfi
No cook coconut gulkand modak by Sandhya
Coconut gulkand modak
Urad dal kachori by Swati
Cherry chocolate kunafa tart by Afroz
Amrit by Rajani
Amrit by Rajani
Chiwda by Jayashree
Wishing one and all a Happy Diwali ! May the year ahead be filled with peace and joy ! If you have liked this post, do share it further.
Happy Cooking !
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Seven cup burfi is a popular sweet or fudge made in South India. It is called as a seven cup sweet as the measure of all ingredients together is seven cups.It is usually prepared during Diwali.
seven cup burfi
Other burfi recipes on the blog: Coconut and Mango Burfi Dates Burfi Coconut Burfi
Recipe of Seven Cup Burfi
- 1 cup fresh grated coconut
- 1 cup gram flour
- 1 cup milk
- 1.5 cup ghee
- 2.5 cup sugar
- a pinch of salt
- Grate the coconut, use the finely grated one for this.
- Take a thick bottom pan and mix all the ingredients except salt.
- Heat it on a low flame, keep stirring, as it will easily get burnt.
- Grease a plate with a little ghee.
- Let cook for fifteen to twenty minutes. It becomes a thick porous mass with bubbles all over.
- Sprinkle a little salt and mix well.
- Spread it on the greased plate.
- Make incisions after some time.
- Do not remove them immediately.
- Store in a tight jar.
Take a tip:
- The actual recipe calls for three cups of sugar and one cup of ghee, but I have decreased the sugar and increased with ghee.
- Use good quality besan to get good results.
Seven Cup Burfi
Seven Cup Burfi is a sweet preparation made of fresh coconut and gram flour along with a few other ingredients. Make it for the forthcoming festival and enhance the joy.
fresh grated coconut
pinch of salt
Grate the coconut, use only the finely grated one for making this one.
Take a thick bottom pan and mix all the ingredients except salt.
Heat it on a low flame, keep stirring all the while.
Grease a plate with a little ghee.
It takes about fifteen minutes to be ready. It forms a thick porous mass.
Pour it on the greased plate. Cut them into pieces.
Do not remove immediately.
- Adding of salt is optional.
- Cardamom powder may be used.
- The actual recipe calls for three cups of sugar and one cup of ghee, but I felt it was too sweet.
- Use any cup for measurement but ensure you use the same one for all ingredients.
Wishing all my readers a very Happy Dasara ! May the victory be of the good and truth always. May peace and happiness prevail in this world.
Do check out my e-books on Amazon. Subscribe to get all updates and a Book of Handyhints for free! Do watch out for a special post during Diwali!
If you have liked this post, do leave a comment or your feedback.
Basundi is a delicious sweet dish made during festivals. It is popular in the states of Karnataka, Maharashtra, Gujarat. It is creamy, thick and makes a good dessert. (more…)
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Ganesh Chaturthi or Vinayaka Chauti is round the corner and we see so many blogs with dishes for the same. It is a important festival which is celebrated for ten days in some places. Ganesha idols are bought and beautiful decorations are made around with flowers and crafted motifs. Lord Ganesha is the eliminator of obstacles and also the Lord of wisdom and learning. He is the God of beginnings in rites and ceremonies, precedings take place in good thought and note. Various offerings are made to the Lord. Modak, kadabu, chakli, panchakajjaya and sundal are some of the usual preparations made during this festivals. Panchakajjaya is a simple offering that is made during this festival. (more…)
I am extremly happy and its one of those cherished moments , my blog www.evergreendishes.com has turned two today. A journey I embarked after much thought, the hit of the button and the message read “Congrats for choosing us !” from the hosting service, was a shock for a moment, if I could ever do such a thing and soon things paved way. Well , since then the journey has been a wonderful experience. I am thankful to one and all for the support. And as a token of appreciation and celebration I bring to you the decadent Dates Burfi. (more…)
With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.
For the stuffing :
Split pigeon peas ( tur dal) 1 cup
jaggery grated 1 cup
cardamom powder 1/2 tsp
camphor a pinch
dessicated coconut 1/2 cup
cashew pieces and raisins 1/4 cup
For the covering :
wheat flour 1 1/2 cup
rice flour 2 tsp
ghee 1/2 tsp
Other ingredients :
- oil for frying
- flour for dusting
dough for the covering
Cook split pigeon pea in a pressure cooker with adequate amount of water. Add ghee to it. When done, remove and drain the water. The stuffing has to be prepared. You can either cook it directly now in a thick bottomed pan or put in a colander and smudge it along with jaggery. I have a handy equipment for it. I get a liquified form of the mixture. I now boil it, to get the right consistency. Add all the other ingredients to it. Once, you have got a moderate consistency, remove and keep aside, it becomes thicker on cooling.
In the meanwhile, mix the ingredients of the dough and keep aside covered.
Make balls of the stuffing and keep aside.Take a ball of the dough and roll it. Take a mould and place it over it. Take a ball of the stuffing ,elongate and place it over it. Slowly ,seal it and remove from the mould.
Heat oil in a pan. Slowly, put it and deep fry on moderate flame , until brown in colour on both sides. Put it on an absorbent paper. Repeat the procedure for all others.
Salads form an important part of our diet. Here I have used moongdal to make it. This version is called as moongdal salad koshambir and is usually made during functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.
- 1 cup moong dal
- 1 teaspoon bengal gram
- 1 big cucumber
- 2 teaspoon oil for seasoning
- 1/4 teaspoon mustard seeds
- a pinch of asafoetida
- a few curry leaves
- 2 green chilly
- 1 cup fresh coconut
- salt to taste
- 1/2 lemon
moong dal salad
- Soak moong dal and gram dal in water for half an hour.
- Remove the skin of big cucumber and cut it into small pieces.
- Drain the water of the dal and put it in a colander for ten minutes.
- Later,put in a bowl and add cucumber, salt and grated coconut to it.
- Make seasoning and add to it.
- Add a dash of lime juice to it.
- Serve as an accompaniment or binge as a snack.
Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. The seeds should be removed.
Here are a few of my festive recipes
Lemon rice, Beans stir fry, Masala Bhath, Shenga holige, Appi payasa, Cabbage pakoda
Moongdal salad koshambir recipe
Moong dal salad is usually prepared during festivities in South India. It is tasty to have as a light snack.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
a pinch of asafoetida
a few curry leaves
salt to taste
Wash both the dals and soak them in water for half an hour.
Drain the water and put in a colander.
Peel the skin of the cucumber and cut into small pieces.
Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.
Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.
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Cabbage pakoda fries are welcome on days when onions are restricted. They are equally taste and serve as an ideal accompaniment with rice and sambar. Here is a quick recipe to make crispy fries.