Special Contest - Garnishing Sweets and Snacks!!!

Penmai

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#1
Dear friends,
Diwali, one of the remarkable festival in our country. Snacks and sweets plays an essential part in Diwali apart from crackers!!! Only few days away, I am sure many of you are busy in preparation of traditional snacks and sweets.

Lets have a contest... Its quite impossible to select the winner without tasting the recipe, but yet we can have the contest as, Garnishing Sweets and Snacks.

Decorate your home made sweets and snacks recipes beautifully, take a snap and post it here. Winner will get attractive prize from Penmai.

besan ladoo.jpg

Here is some rules,
1. There should be atleast one sweet recipe and one snack recipe.
2. Should attach atleast 3 photos and maximum 5 photos.
3. Post your entries before the end of the month i.e. November 30th.
4. Photos quality should be good and should be original, not taken from websites.
5. If possible give the preparation method of the Sweets and snacks you had done.
 

sumitra

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#2
Dear Ilavarasi, very good contest announced in the eve of the festival of lights "Deepavali" and making to people to have sweet memories. thanks
 

tint

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#5
Raw groundnuts - 1 cup

Besan - 2tbsp

Rice flour - 2 tsp

Red chilli powder - 1 tsp

Salt


Just wet the groundnuts completely, by smearing water on them, very lightly but thoroughly.

Mix all dry ingredients well.

Sprinkle over the wet groundnuts & shake the vessel well for them to get a uniform coating.


Carefully transfer the coated groundnuts to a baking sheet. See that there is not a single cluster.


Bake at 220 deg C for 15 mts.
The time & temperature are likely to vary slightly for different ovens.



Allow to stand for 10 mts.

Cool thoroughly & store airtight.









 

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tint

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#6
Ragi flour - 1 cup
Wheat flour - ½ cup
Water - 1 ½ cups
Butter - 1 tbsp
White seasame seeds - 2 tsp Or Jeera - 1 tsp
Salt, hing
Oil - to deep-fry

Mix both flours & keep ready in a vessel.

Boil water & immediately pour it over the mixture adding butter.

Stir very well, adding salt, jeera or seasame seeds.

When cool, knead well with hand & make small chaklis.
Deep fry in hot oil.

Cool & store air-tight.
 

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tint

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#7
Moong dhal halva - the Gujarathi way

Split yellow moong dhal - 1/2 cup

Milk - ½ cup

Sugar - ¾ cup

Ghee - 4 tbsp (1 tbsp more tastes very good)

Cardamom powder - ½ tsp

Saffron - ¼ tsp ( warm & powder)

Chopped almonds & pista - to garnish

Wash well & soak moong dhal for 3 hrs.

Drain & grind to a coarse paste, adding minimum water.

Heat the ghee, add the paste & fry on a low fire till the paste is well roasted & turns golden brown.

Do this in a non-stick kadai, because ground moong dhal sticks to the bottom of the vessel quickly.

Keep milk & !/2 cup water mixed & warm.

Lower the flame & add this mixture stirring well.

Continue to stir till all moisture is absorbed.

Add sugar & continue to cook till ghee starts separating.

If you do this in a microwave, you are saved the botheration of stirring continuously.

Add spices, mix well & remove.

Serve hot garnished with nuts.
 

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Parijatham

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#9
Oh mam... nw only i am seeing this thread... i missed this contest. i prepared jilebi, laddu and gulap jamoon for this year diwali... but here almost sweets bags are almost empty... i packed my sweets and snacks to my friends and relatives. if i see this last week i might be posted my sweet recipes here. hmmm missed it,
 

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