Diwali mithai and more

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 BarfiIngredientsOne cup of dates (khajur)2 tbsps mixed nuts3 tbsps khoya240 ml milk1 cup sugar1/2 tsp green cardamom powder (hari elachi) powder2 tbsps desiccated coconutMethodDeseed 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 RajdhaniBesan LadooIngredients1 cup gram (besan) flour1/2 cup powdered sugar1/4 cup melted ghee1/2 tsp cup cardamom powderA few strands of saffron (optional)1 tsp ghee2 tbsps cashew nuts or sliced almonds (to be broken and roasted with one tsp gheeMethodSieve 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 LadooIngredients1 cup rava (fine sooji)3/4 cup caster sugar1/4 cup melted ghee1 tsp cardamom powder3 tsps chopped cashew nuts4 tsps gheeMethodRoast 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 Tukda50 ml rabri1 pista kulfi12 bread croutons fried in ghee1 gelatin50 ml whipped cream1 pinch of saffron

MethodSoak 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