Diwali is that time of year when mithais hit the culinary limelight—for adults and children alike. To ensure you have a mithi Diwali, here are some dessert recipes that for the festival of lights. Most of these can be prepared in advance or even at the eleventh hour in a rush. What’s best, these sweets can be prepared using everyday ingredients.
These sweet dumplings made of Maida filled with a mixture of khoya and chocolate chips will leave you wanting for more. If you want to quirk up your gujiyas, you can always opt for some jam, powdered Oreo biscuits or even a grated coconut and dry fruit mix. For a savoury option, egg or a paneer filling too works. Follow this recipe by chef Ripudaman Handa:
These sweets packed with the goodness and flavour of gulkand, are not only easy to make, but are sure to give you an instant sugar rush. You could either opt for ready-to-use gulkand, or simply make it at home for an even healthier option. Follow this recipe by Emanual Chauhan for a quick sugar fix.
These bite-sized potlis are addictive once you’ve had one. Make sure to prepare an extra batch since no one can eat just one!
500 gm flour
2 litres oil
150 gm ghee
1 kg sugar
5 gm Baking soda
150 ml water
For the Filling
200 gm khoya (reduced milk)
200 gm sugar
150 gm coconut
1. Make the dough with flour, ghee, cooking soda and water and keep aside.
2. Mix the khoya, sugar and coconut in a bowl into a thick paste, and save for later use.
3. Divide the dough into 30-gram balls.
4. Now take a ball, roll it out into a thin disc of about 4 to 5 inches. Then, take a stuffing portion and place it in the centre of the rolled disc. Next, brush the edges of the disc with some water.
5. Then, bring the edges together to form a potli (like a money bag). Gently, press and seal the potli. Repeat the same for all the potlis.
6. Heat enough oil in a deep pan or kadhai. Make sure that the oil isn’t too hot.
7. Gently, slide in the potlis and fry them until brown and crisp.
Recipe by Chef Mukesh Sharma, Executive Chef, Sheraton Grand Chennai Resort & Spa
The outer layer of this famous Indian dessert glistens like sand, thus it’s referred to as balu. While on the other hand, ‘shahi’ translates to royal. Crispy on the outside, and moist, tender and flaky on the inside, they make for the perfect melt-in-the-mouth sweets that are oh-so irresistible.
1 1/2 cups refined flour (Maida)
1/4 tsp baking soda
4 tbsp ghee
6 tbsp yoghurt, whisked
2 cups sugar
2 tbsp milk
4-5 pistachios, finely chopped
1. Sift together the flour and baking soda into a large bowl. Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs.
2. Next, add the beaten yoghurt and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for around 45 minutes.
3. Divide the dough into 12 equal portions and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball using your thumb. It’s important that you keep the balls covered so that they don’t lose moisture.
4. Over medium heat, pour sufficient ghee in a non-stick kadai. Next, gently slide in the dough balls, two to three at a time, and deep-fry on low heat. If necessary, place a non-stick tawa below the kadai so that the ghee does not get too hot.
5. Gradually, the balushahi will start floating to the top. Turn gently and fry the other side till golden. Remove with a slotted spoon and drain on absorbent paper. Set aside to cool for 45 minutes, or till they reach room temperature.
6. Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.
7. Take the syrup off the heat and soak the cooled balushahi for over two hours.
8. Gently remove the balushahi from the sugar syrup and place on a serving plate. Garnish with the pistachios. Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi.
Recipe by Chef Sidharth Bhardwaj, Executive Chef, JW Marriott Mussoorie Walnut Grove Resort and Spa
Sabudana or Tapioca Sago is perhaps the country's favourite vrat ingredient, and often finds its way into many festive recipes. However, what makes it even more popular is its versatility; from sweet to savoury, and everything in between, sabudana lends its use to almost any and every recipe such as this easy sabudana kheer recipe.
1gm cardamom powder
5 cashew nuts
20gms desi ghee
1. Wash and soak the sago for about 15 minutes to a few hours. Add one-cup water to the pot and cook until they turn soft.
2. Next, pour some milk into the pot and cook, allowing it to thicken.
3. Add cardamom powder and stir.
4. Later, add some sugar. Stir and switch off the flame.
5. Garnish the kheer with fried cashew nuts and dried rose petals (optional).
Recipe by Chef Vipin Kishore, Sous Chef, Aloft New Delhi Aerocity
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