Rose Pedha, Mango Pista Barfi & Dry Fruits Ladoo Recipe-Diwali Special
Dear readers , A Very Happy Dhanteras to you all:) Finally I am done with my Diwali faral for this year after making the Rose Pedha, Mango Pista Barfi and Dryfruit Ladoo. Every year I have a target of 10 delicacies.
My friends and family are curious that inspite of living in the US, why do I cook so many Diwali delicacies. I can easily get them in stores or get it from India. Frankly speaking when you live so far from home, there is no way you can feel it’s Diwali here if you do not take efforts. Now these efforts can be attending diwali parties, making faral or following the rituals. In India even if you don’t do anything special still you get the feel of Diwali…lanterns, firecrackers, decorated streets, packed markets and everything just screams that Diwali is coming up
For me I feel it is Diwali when I make the delicacies. I start exactly a week before Diwali and make 2 delicacies everyday after coming back from work. Trust me it is not that difficult. Here is the link to my last years Diwali Celebrations.
This year I made Chakali, Shankarpali, Bhadang, Bhakarwadi, Sev, Ribbon Pakoda, Karanji,Rose Pedha, Mango Pista Barfi and Dryfruit ladoo. You can find all the recipes on this link.
These desserts are pretty easy to make and here are the recipes..
Rose Pedha -30 Pedhas
1 cup ricotta cheese
1 cup khoya
1 cup condensed milk
1/4 cup roohafza
Pista and silver warkh for garnishing. You can buy silver warkh online on this link
Mix everything except garnishing in a pan.
Now cook the mixture for atleast an hour. Keep stirring at regular intervals.
After an hour the mixture will thicken.
Remove it from the gas, transfer to a container and refrigerate overnight.
Next day make pedhas and garnish with pista and silver warkh.
I used the Me Festive Pedha Press for shaping the pedhas. You can buy it on this link
Mango Pista Barfi-20 Barfis (Adapted from Maunika Gowardhan Recipe)
2 cup mango puree
2 cup milk powder
1 cup condensed milk
1 cup double cream
1 tsp ground cardamom
1/2 cup chopped pistachios and silver warkh for garnishing
Add the condensed milk to the mango puree and mix well. In a small sauce pan add the mix and bring to a boil.
Simmer stirring frequently on a low heat for 10-12 mins. The mix will reduce slightly. Add the double cream and continue cooking for a further 15 minutes. Also add the ground cardamom powder. The barfi mix will thicken.
Now using a whisk and working quickly add the milk powder; a few tablespoons at a time.
Whisk well until all the milk powder has blended in. Keep the heat low and stir to make sure there are no lumps.
It will come away from the sides of the pan and form a smooth dough.
Set the barfi in the lined flat dish, smooth out the edges and sprinkle with pistachios.
Cool and set in the refrigerator for 2-3hrs or preferably overnight. Cut into squares and serve.
Dry Fruit ladoo-12-ladoos
1 cup dates
1/2 cup almonds
1 cup dessicated coconut
Almonds for garnishing
In a grinder add all the ingredients and grind coarsely
Make lemon sized ladoos from the mixture. Garnish with almonds
See gallery of the recipe pics here