Countdown to Diwali 2012, TWO DAYS to go, and the burfee (milk like fudge) gulab jamboo (Indian version of doughnut) and chana magaj (a sort of fudge made with chick pea flour) all made, garnished, sliced and packed. ONE DAY to go and I need to prepare shrine at home for the “Diwali Day Prayer”. Ensure that I have enough lamps/candles to light up my home.
I also need to ensure all the gifts are wrapped and labelled and need to make up little “goody boxes” which comprises all the goodies that I prepared at home. When we were younger my grandfather chose to distribute close on to 40-45 gift parcels during Diwali, thankfully I am not continuing that that tradition. I only get gifts for my 3 sisters + husbands, 2 sons and daughter in law, nephew, 2 nieces and my mother. My sisters and mum get something for the house, the kiddies all get toys and books, my sons and daughter in law get something of a personal nature.
Todays recipes are for burfee and chana magaj
Burfee
500g klim
1 x 155g can of cream
75ml powdered almonds
10ml cardamom
300ml milk
25ml rose water
30ml sugar
125g butter
375g icing sugar
5-6 strands of saffron
50ml finely coloured almonds-garnish
50ml finely chopped pistachios-garnish
Method
Chana Magaj
35ml milk
20ml ghee
250ml chick pea flour
250ml ghee
10ml cardamom powder
45ml ground almonds
100ml klim
250ml icing sugar
50ml coloured almonds (garnish)
Method
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