Instead of simply salivating looking at your favourite mithai go ahead and try making them following these recipes
It's the festival of lights. A time for family and friends, sharing sweets and lighting up your home with fond memories. Add a sweet touch to these special moments with some traditional sweets made at home.
Khajur Barfi
Ingredients
One cup of dates (khajur)
2 tbsps mixed nuts
3 tbsps khoya
240 ml milk
1 cup sugar
1/2 tsp green cardamom powder (hari elachi) powder
2 tbsps desiccated coconut
Method
Deseed the dates and chop it small pieces. Soak it in milk and then a make a thick paste in a blender. Heat ghee in a pan and add the date puree and sauté until it leaves the sides of the pan. Add the khoya and coconut, mix well and saute till the ghee starts separating. Add the elachi powder, mixed nuts and mix well. Then transfer the mixture into a greased plate. Sprinkle mixed nuts. When it's cooled; cut into squares and serve.
Courtesy Maharaj Jodharam Choudhary - Corporate Chef, Khandani Rajdhani
Besan Ladoo
Ingredients
1 cup gram (besan) flour
1/2 cup powdered sugar
1/4 cup melted ghee
1/2 tsp cup cardamom powder
A few strands of saffron (optional)
1 tsp ghee
2 tbsps cashew nuts or sliced almonds (to be broken and roasted with one tsp ghee
Method
Sieve gram flour and set aside. Roast cashew nuts or sliced almonds lightly in one teaspoon ghee and set aside. Heat the ghee and when warm add gram flour. Roast it on a low flame and stir well for 10 minutes. When raw smell changes and flour turns golden brown, add cardamom powder and saffron. Stir well for less than a minute and turn the flame off. Add powdered sugar in about three to five minutes and blend well. Add roasted nuts and blend well again. Ensure the mix is well blended while still warm. Quickly shape into balls of even size, add ghee to hands if required to ensure that the dough does not stick. Enjoy your ladoos!
Rawa Ladoo
Ingredients
1 cup rava (fine sooji)
3/4 cup caster sugar
1/4 cup melted ghee
1 tsp cardamom powder
3 tsps chopped cashew nuts
4 tsps ghee
Method
Roast cashews nuts lightly in ghee. Remove from ghee and set aside. Roast Sooji/rawa in ghee till fragrant but not brown. Add sugar when a little cool. Mix well and add fried mixed nuts and cardamom powder, add warm ghee and mix well again. While still warm, roll into ladoos immediately and ensure that the ladoos are firm when rolling. The Rawa Ladoos are ready!
Courtesy Chef Surender Mohan, Corporate Chef – Indian Cuisine, The Leela Palaces, Hotels and Resorts
Deconstructed Shahi Tukda
50 ml rabri
1 pista kulfi
12 bread croutons fried in ghee
1 gelatin
50 ml whipped cream
1 pinch of saffron
Method
Soak the gelatin in cold water. Warm the rabri and add the gelatin to it. Pour the rabri in semi circle moulds and set for two hours. Whip the cream with saffron and refrigerate. Melt the pista kulfi and pour it in silicon moulds and freeze it over night. On the platter, demould the kulfi and rabri. Arrange the croutons neatly. Spoon the saffron sauce on the platter.
Courtesy Rachel Goenka, Chef Owner, The Sassy Spoon
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