Diwali Contest from Pink and Pink - Updated with Diwali Recipes from Contestants

Diwali is the time when we prepare different snacks at home to delight our family and friends. We have come up with a small contest to give you a chance to win fabulous prizes as part of the Diwali Diwali celebration.



Contest Details:


Send us the photos of the sweets and savories that you prepare for this Diwali with the recipe. Send it to [email protected] or post in our facebook page.

Submission Start date - 05-Nov-2015.
Submission End Date - 11-Nov-2015.
Result Announcement - 13-Nov-2105.


Note: Multiples entries are allowed.

Prizes:


3 best recipes will be selected and given Rs.100 worth voucher. You can request voucher from any one of the following online websites - Amazon.in, Flipkart, Snapdeal and Shopclues. All participants will be given a small consolation prize as a token of love and appreciation.


Terms and Conditions:

1. The recipe and photo should not be copied from any offline and resources. Recipes must be sent in English so that everyone can understand.

2. The photo should be taken by you and the recipe should be written by you on your own style. Do not copy and paste.

3. Please send clear photos. It is fine to take from your phone or camera but it should not be blurred.

4. Be clear with the ingredients and instructions of the recipe.

5. In case if we are not able to provide the voucher from the website you desire, we will give alternate options.

6. Consolation prize will be decided by us and it is a token of love for your participation.

7. We have all the rights to decide the winners and it is final.

Image credit - here

ENTRIES FOR THE CONTEST:

ENTRY #1 - SUKHDI Recipe:                                                                                        

Recipe By : Banu Raghavan

Ingredients:

Wheat flour (atta) (3 cups)
Fresh cream (1 cup)
Jaggery (gur) (5 tbsp)
Desi Ghee (1.5 cups )

Method:

Heat ghee in a kadhai and roast the atta in it till it turns brown. Keep the roasted atta aside till it cools down a little bit.
Now, add jaggery and cream to it. Mix all the contents properly.
Cook the mixture on low flame for 2 minutes. 
Pour this into a thali and after it cools down, cut it into small pieces or make your own desired shapes:)
Store in an airtight container and serve as and when required.

ENTRY #2 - Homemade Doughnuts Recipe:   

Recipe By : Ghazala Naseem

Homemade Doughnut Recipe

Homemade Doughnut Recipe:

Ingredients :

1. White flour - 2 cups
2. Sugar - 2 tbsp
3. Yeast - 1 tsp  ( dry active  yeast)
4. Milk - 3/4 cups
5. Butter 1/4 cup
6. Salt 1/2 tsp
7. Powdered sugar 2 tsp and little dark chocolate  for garnishing
8. Oil for frying

Method:

1.Make the milk lukewarm
2.Add sugar , salt , dry active yeast to white flour.
3.Bring butter to normal temperature and add to flour .
4.Add luke warm milk to this mixture and make a soft  dough.
5.Knead for 5 minutes till the dough is soft.
6.Roll  it using rolling pin of 1/2 inch thickness.
7.using a cutter or  steel glass cut the doughnuts in form of circles , again cut using a smaller  cutter to get that ring shape.
8.Heat oil in a pan or kadai .
9.fry the doughnuts turning both sides till crispy brown.
10.Take out and keep it on a tissue paper which would absorb excess oil.
11Melt the dark chocolate in a microwave or double boiler .
12.Use melted chocolate and powdered sugar for garnishing .


Delicious home made doughnuts are ready to serve.
A perfect sweet dish for festive season .


ENTRY #3 - Adhirasam Recipe:   

Recipe By : Geetha Renganayagam

Adhirasam

Adhirasam recipe

Ingredients:

Raw rice - 1 and 1/2 cups
Jaggery - 1 cup
Sesame seeds -1 tb spoon
cardamom-small pinch
ghee-1tspn
oil-for deep fry

Method:

Wash and soak rice for 2 hours. Drain the water spread in a white cotton cloth for 30 mins. Do not let it dry for long time  adirasam will give become hard.should be moisture

Grind the  moisture rice in rice mill like slightly coarse.
In moisture condition add jaggery.

powder the jaggery and heat it with water just to immerse the jaggery.after dissolved filter it and remove dust particles,again start heat this jaggery syrup in medium flame and stir occasionaly.

keep checking syrup by pouring in water in a small bowl,first stage syrup will dissolve in water,after then it will come like a single string when you pour in water it wont dissolved.In this stage off the flame.

Immediately pour it to the flour little by little. Add sesame seeds, cardamom powder to the flour
Be careful after you add 3/4th of the syrup and keep mixing with a ladle.

Keep it overnight at room temperature in an airtight container or in a vessel cover with cotton cloth. You can keep it  for 2-3 days.
when making divide into equal balls and flatten the ball with a drop of ghee.

Heat oil in kadai and once it is hot, reduce the flame to low. drop the flatten dough  carefully.
Once it rises up, immediately flip it and cook. Once it turns golden brown, drain from oil.
  After become cool store it in airtight container :)
tips:-
In case, you adhirsam is chewy or hard, steam it for 3 minutes in idli plate/ steamer. It becomes soft.


ENTRY #4 - Apple Gulab Jamun Recipe:   

Recipe By : Meenakshi Kapur

apple gulab jamun
Apple Gulab Jamun Recipe

Ingredients
2 apples (peeled and finely grated)
Paneer 250 gms (finely mashed)
Mawa 200 gms
Cinnamon powder 1 tablespoon
cardamom powder 1 tablespoon
1/2 cup  kishmish
ghee for frying

For sugar syrup
sugar 250 gms
water
saffron few strands

Method
Take a pan and add water and then add cinnamon powder, cardamon powder and add grated apples.
Boil the grated apples for about 10 minutes and strain water and keep it aside.
In other bowl, add paneer and mawa and mix with hand and then add grated apples and gently altogether to make it a smooth dough like mixture.
Make balls and in the middle of each ball place 1 kismish.
Take a kadai and add ghee and deep fry these balls.
Take them out on a paper napkin.
Now to make sugar syrup, take water in which apples were boiled and add sugar and bring to a 2-3 boil.
Sieve the syrup and add few strands of saffron.
Now, put all the apple balls in this sugar syrup for sometime.
Serve hot Apple Gulab Jamun.

ENTRY #5 - Loki Burfi Recipe:  

Recipe By: Dipika Mehta

Loki barfi
LOKI BURFI, Easy, light and simple to make with three basic ingredients.
Gaurd,/loki, clarified butter/ ghee and condense milk. Cardamom powder, almonds and silver leaf( optional) for garnishing.
INGREDIENTS
Loki. 1 kg
Ghee 2-3 tbs
Condense milk 300/ 400gms ( 1 tin)
Cardamom powder. 1/2 tsp
Almonds. 8--10.
Silver leaf 1 PC
Green color 4 drops optional
METHOD
1 Wash, peel and grate Loki. Use the thinner side.
2 Heat ghee and put Loki. Cook till all the water has evaporated and the ghee gives a nice shine to the Loki.
3 Pour condense milk. Adjust sweetness to taste. I used around 300 gms as I do not like it too sweet.
4 Keep stirring and let it form into a ball.
5 Sprinkle cardamom powder and mix well.
6 Grease a tray/ thali or a square plastic box and to set the burfi.
7 Empty the contents in the tray and spread it evenly with the help of a spatula.
8 Cut almond slivers and sprinkle on the top.                                                            
9 Put silver leaf. Leave to set.
10 Once set cut into squares and serve


ENTRY #6 - Gujiya Recipe:  

Recipe By: Simur Chugh

Gujiya Recipe

Ingredients:
Ghee / Oil to fry
For the Cover :
500 gms Maida
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya
1/2 tsp green Elaichi Powder
25 gms chopped Badam
25 gms Kishmish
25 gms dried Coconut (shredded)
350 gms Sugar

Method
Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.

Leave to rest for at least half an hour.

For the filling:

Saute the khoya over medium heat till it looks slightly fried.

Take off the heat and when it cools, mix in the sugar, cardamom and almonds.

Shape the filling into ovals about 21 cm length and 1 cm thickness.

Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.

Take a round, wet the edges with water and place a piece of filling over one half.

Fold the other half over and press the edges together to seal.

Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.

Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.

Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.

Make sugar syrup by cooking water and sugar together, till one thread consistency

Dip the gujiyas in it, lift and let dry on a plate.

ENTRY #7 - Corn flour halwa Recipe / Bombay karachi halwa recipe::  

Recipe By: Sowmia Pragash

Cornflour halwa

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients:
Cornflour - 1/2 cup
Sugar - 1 and 1/2 cup
Water - 2 cups
Cardamom powder
Roasted almond and cashews
Ghee - 3 tbsp
Food color - a pinch (optional)
Method:
1.In a bowl, mix cornflour with 1 and 1/2 cup of water without any lumps. Add food color to it and keep aside.
2. Heat sugar with 1/2 cup of water and prepare sugar syrup. No need to check string consistency, but Make sure the syrup is sticky.
3. Add this cornflour mixture to the sugar syrup and keep stirring in low flame.
4. After some time it will be seen glossy and start to thicken.
5. Add ghee and cardamom powder and keep stirring until the halwa texture is seen.

6. Once it becomes thick and start to leave the sides , add roasted nuts and give a good mix.

ENTRY #8 - Milk Halwa Recipe::  

Recipe By: Sowmia Pragash

milk halwa

Prep time: 5 mins
Cook time: 4 hours
Total time: 4 hours and 5  mins
Ingredients:
Full fat milk - 1 litre
Sugar - 1/2 cup
Ghee - 2 tbsp
Lemon juice - 5 drops
Method:
1.In a heavy bottomed vessel, bring the milk to boil. Reduce the flame to low and keep stirring every 10 minutes till it becomes thick. This will take atleast 1 hour.
2. Once it becomes thick, add 5 drops of lemon juice and sugar, keep stirring for 20 to 25 minutes.
3. Now you get a grainy texture in the milk and again cook in low flame  for atleast 1 to 2 hours. Now the milk becomes very thick and at this point you can add ghee.
4. Scrap out the edges and now milk halwa is ready.

ENTRY #9 - Spongy and Juicy Rasagulla Recipe::

Recipe By: Sowmiya Pragash

Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Ingredients:
Full fat milk - 1 litre
Vinegar - 1/4 cup
Sugar - 1 cup
Water - 1 cup
Rose syrup - 1 tbsp
Method:
1.In a heavy bottomed vessel, bring the milk to boil. Add vinegar to it.
2. Milk  starts curdling. After it fully curdles, switch off the flame and add more ice cubes to curdled. So that it prevent further curdling.
3. In a muslin cloth, Strain the milk and seperate the cheese. Wash it in cold water for two times.
4. Squeeze the water and hang the muslin cloth with cheese on tap for 1 hour without any disturbance.
5. After 1 hour, knead the cheese well for 10 mins. Form in to a smooth balls and keep aside.
6. Heat water with sugar in a heavy bottomed wide vessel. when the sugar syrup starts boiling, add the balls one by one and close the lid.
7. After 10 mins the balls will be double the size and now the rasgullas are done.
8. Refrigerate it for 1 hour and serve chilled.

rasagulla (2)

ENTRY #10 - Yereyappa(Yellappa) Recipe::


Recipe By: Maanasa Kadiyali

Ingredients:-
1.  Dosa Rice-1 cup
2. Grated coconut-1/2 cup
3. Fenugreek seeds-1/4 teaspoon
4. Jaggery-1/2 cup (As per taste change quantity)
5. Salt-pinch

Preparation and method:-
1. Soak the rice and fenugreek seeds for two hours.
2. Grind soaked rice, fenugreek seeds and grated coconut finely.Add jaggery and pinch of salt ,grind it to smooth paste for Dosa consistent.
3. Heat refined oil or coconut oil, I prefer coconut oil in a deep bottomed pan.
4. Take small amount of batter and pour it in the center of oil. Fry it deep in both side.

Yereyappa Recipe

Update - 12 Nov 2015:

Our Diwali contest has just ended. I really feel glad to invite Uma Venkatraman to pick the winners. We will declare the results tomorrow as promised smile emoticon

A quick intro about Uma:

Uma Venkatraghavan is a leading nutritionist ,writer-speaker -blogger aimed at changing people's lives to positive health. She has written articles and been part of health shows in various magazines, Tv channels and online media.

Winners Update - 13 Nov 2015:

Winning Recipes picked by our judge Uma Venkatraghavan:

1) Apple Gulab Jamun
2) Loki burfi
3) Homemade Doughnuts

Congratulations Winners. Please drop a mail to [email protected] with the following details.

Your Name
Which shopping voucher you need - Amazon | Flipkart | Snapdeal | Shopclues
Your email id (to which you want the shopping voucher).

If you do not want a shopping voucher, you can ask for Rs.100 worth recharge too. In that case please send your mobile number, operator and circle.

Please send it as soon as possible. Maximum by 1 week.  After that the prize will become void. Please drop a comment below once you have sent the details to the mail id.

Consolation Prize: 

All other participants will be given Rs.20 worth Free Recharge. Please send the following details to [email protected]

Your Name:
Your Mobile Number:
Operator:(Airtel, Aircel, Vodafone etc)
Circle: (Chennai, TamilNadu etc)

Please send it as soon as possible. Maximum by 1 week. After that the prize will become void.  Please drop a comment below once you have sent the details to the mail id.


We will have another contest very soon in the upcoming festive seasons like Christmas, New Year. Stay tuned :)



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6 comments:

  1. My first entry sundari

    http://jiyasdelicacy.blogspot.sg/2015/11/beetroot-burfi.html

    ReplyDelete
  2. Contest sounds interesting and I would like to participate ...

    Sowmia - Sowmia's Galley

    ReplyDelete
  3. I have mailed my recipe of Home made doughnuts !!

    ReplyDelete
  4. hi Pink and Pink blog,

    thanks so much
    just sent in details via email
    thanks

    ReplyDelete
  5. thanks so much for selecting me as winner of loki burfi
    just sent in details via email
    thanks

    ReplyDelete