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Diwali sweets: Kalakand, Khoya Peda, Gulab Jamun

November 01, 2015 11:00 IST

We had asked you, dear readers, to share your favourite festive recipes with us.

Rediff reader Charu sent us these yummy recipes. You can share yours too!

This Diwali, delight your loved ones with these delectable Indian desserts!

Khoya Peda

Made from brown khoya, powdered sugar flavoured with cardamom powder and garnished with almonds and pistachios, Khoya Peda is very quick to make and is an ideal sweet for Diwali.

Khoya Peda

Ingredients

Method

Notes

You can refrigerate khoya pedas upto a week. Store them in an airtight container. I have added only 1/4 cup of sugar. You can increase the sweetness by adding more sugar.

Kalakand

Kalakand also known as Sandesh is a very popular and delicious Indian sweet made from sweetened condensed milk, cottage cheese and milk powder.

Kalakand

Ingredients

Method

Notes

Always use fresh paneer for making kalakand as sour paneer gives a different taste. It is a good option to use sweetened condensed milk as it is readily available in the market and can make kalakand quickly. You can use different cookie cutters to give attractive shape to kalakand and present it beautifully during festivals or special occasions. Ensure to stir the mixture continuously to avoid burning at the bottom of the pan. Grind the paneer to a coarse and grainy paste and not very smooth paste. This gives a good texture to kalakand.

Karida Kadubu

Karida kadubu is also called as karanji in Maharashtra.

It is a sweet deep fried dumpling stuffed with jaggery and coconut filling.

The outer cover is made with all purpose flour and semolina and the inner filling is made with a mixture of grated coconut and jaggery.

Karida Kadubu

Ingredients

Method

Notes

You can use sugar instead of jaggery to make kadubus. Also the outer layer can be prepared by using wheat flour instead of maida.

Gulab Jamun

It gets its name from Gulab which means rose for the rose flavored syrup and Jamun which is the deep fried light or dark brown dumplings.

Gulab jamun is best served warm or cold or at room temperature or topped with ice-cream.

Gulab Jamun

Ingredients

For the sugar syrup

Method

Notes

Shahi Tukda

Shahi Tukda is a bread pudding dessert of fried bread slices soaked in warm milk with saffron strings and cardamom.

This dessert is said to have its origin in Pakistan and is widely regarded as a rich cuisine propogated during the Mughal era.

Shahi Tukda

Ingredients

Method

Notes

Photograph: charuscuisine.com

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Charu