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Diwali delights
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There may be several sweet shops in the city. But, you could give a personal touch to Diwali by trying out these recipes.
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SIMPLY SWEET: A festive treat that you can make at home.
DEEPAVALI WOULD not be complete without sweets - especially the homemade varieties. Here are some recipes that are as simple as they are delicious
Gujiya
Ingredients
Khoya - 50 gm
Coconut grated - 30 gm
Chopped almonds - 1 tbsp
Chopped pistachios - 1 tbsp
Kishmish - 1 tbsp
Maida - 100 gm
Ghee - 30 gm
Water - 40 ml
Oil for frying
Sugar - 40 gm
Method: Knead maida, water and ghee to form a stiff dough. Grate the khoya and mix it with grated coconut, chopped almonds, sugar and pistachios and raisins. Divide the dough into 10 equal parts. Roll it out.
Stuff it with the above stuffing and shape it like a half moon.
Deep fry them in moderate hot oil till they turn golden brown in colour.
Presentation: To be served at room temperature, sprinkled with castor sugar or dipped in thick sugar syrup.
Kalakand
Ingredients
Milk - 1 lt
Sugar - 200 gm
Vinegar - 1 tbsp
Chopped almonds - 2 tbsp
Chopped cashew nuts - 2 tbsp
Method: Boil the milk and then simmer till it reduces to 30 per cent of its original volume. Add the sugar to the milk and again simmer for a minute.
Now add the vinegar along with chopped almonds and cashew nuts. Let the milk to curdle and thicken. Set it on a tray and then let it cool. Cut it into squares or diamonds and the kalakand is ready.
Presentation: To be served at room temperature garnished with silver leaves and chopped nuts.
Kesar bati
Ingredients
Milk - 1 lt
Sugar - 500 gm
Saffron - 1 gm
Khoya - 2 tbsp
Vinegar - 1 tbsp
Water - 1 lt
Chopped pista - 1 tsp
Chopped almonds - 1 tsp
Method: Boil the milk, let it cool to 70 degree C. Add vinegar to it, to curdle the milk. Remove the whey, and thoroughly massage the chenna along with saffron water. Make a syrup of 300 gm sugar and 500 ml water.
Make round balls of chenna with a stuffing of khoya, chopped pista and chopped almonds.
Poach these dumplings in the sugar syrup, for 15 minutes, while poaching it keep adding the slurry of maida and water so that he dumplings remain floating. Make one more sugar syrup of 200 gm sugar and 500 ml of water. Dip the poached chenna dumplings in this sugar syrup and the kesarbati is ready.
Presentation: To be served cold garnished with chopped almonds and chopped pistachios.
Besan ke laddu
Ingredients
Besan - 500 gm
Ghee - 500 gm
Sugar - 300 gm
Water - 75 ml
Chopped almonds - 2 tbsp
Chopped cashew nuts - 2 tbsp
Method: Knead besan and ghee in a kadai for some time till the smell of besan starts coming. Make a one string sugar syrup.
Add this sugar syrup to the besan and ghee mixture and cook it for 10 minutes. Add the chopped nuts to this mixture and then shape them into laddus.
Presentation: To be served at room temperature garnished with silver leaves.
O. P. KHANTWAL
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