5 TRADITIONAL DIWALI DISHES

Zafrani Kaju Katli Recipe

Ingredients-

• 1 tsp saffron
• 100 gm cashew nuts, broken
• 6 Tbsp sugar
• 1/2 tsp green cardamom powder
• 2 sheets silver varq

Direction-

• Grind cashew nuts into a fine powder.
• Heat sufficient water in a non-stick pan.
• Add sugar and saffron, mix and cook till syrup thickens.
• Add cardamom powder and mix well.
• Add cashew nut powder and mix well, cook for about 3 minutes.
• Spread the mixture onto a thali and let it cool to room temperature.
• Transfer mixture onto a worktop and knead a little.
• Spread the mixture into a burfi tray, garnish with silver varq and let it set.
• Cut into squares and serve.

Sandesh Recipe

Ingredients-

• 150 gm paneer (cottage cheese)
• 1/2 cup khoya - grated
• 4 green cardamom - crushed
• Large pinch of kesar (saffron)
• 6 Tbsp sugar / gur
• 6 almonds - shredded thin lengthwise

Direction-

• Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
• Mix in the elaichi and set in a layer about 1/2" thick.
• Refrigerate till set and cut into squares or diamonds and serve.

Pistachio Phirni Recipe

Ingredients-

• 250 Ml Milk
• 25 Gram Rice flour
• 50 Gram Pistachio
• 75 Gram Sugar
• 1 tsp Cardamom powder

Direction-

• Boil the milk and sugar.
• Add rice flour to it.
• Cook on slow fire till it becomes thick runny batter.
• Add cardamom powder and roasted pistachio into it.
• Cook a bit till it becomes the smooth.
• Fill in glasses or mud pots.
• Let it cool for about an hour.
• Serve cold.

Dahi Bhalla Recipe

Direction-

For the bhalla:

• Soak moong dal and urad dal for 2 hours.
• In a food processor grind them nicely.
• Whisk the dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.
• With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.

For the khatti chutney:

• In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.
• Add garam masala and lemon juice. Mix.
• Your khatti chutney is ready.

For meethi chutney:

• Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.
• Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.
• Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.
• Your meethi chutney is ready.

For the dahi:

• Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.

For the chaat masala:

• Mix all the ingredients together.

Plating up:

• In a plate place bhallas. Break them a little from the middle.
• Add sweetened curd, khatti chutney, meethi chutney.
• Garnish with pomegrante and sev.
• Sprinkle some chaat masala.
• Serve.

Ingredients-

For the bhalla:

• 400 gms Moong dal
• 1 cup Urad dal
• 2 tsp Zeera
• 1 tsp Chironji
• for deep frying Oil

For the khatti chutney:

• 1 cup Coriander leaves
• 1/4 cup Pudina leaves
• 1 Green chilli
• 20 Ginger
• 1/2 tsp Black rock salt
• to taste Salt
• 1/2 tsp Garam masala (With black cardamom, mace, nutmeg, zeera, laung)
• 1 Juice lemon

For the meethi chutney:

• 250 gram Tamarind pulp soaked in 1 1/2 cup water
• 800 gram Sugar
• 3 tsp Kachri powder
• 1/2 tsp Saunth powder
• 1 tsp Degi mirch
• to taste Salt
• 1/2 tsp Black rock salt
• 1/2 tsp Garam masala (With black cardamom, mace, nutmeg, zeera, laung)

For the dahi:

• 3 cups Yogurt
• 2 tbsp Sugar, powdered
• For the chaat masala:
• 2 tsp Peeli mirch
• 1 tsp Kali mirch
• 2 tsp Zeera powder
• 2 tsp Garam masala
• For garnishing:
• Pomegranate
• Sev

NARIYAL BARFI

Ingredients-

• 1 cup sugar
• 1 cup water
• 1 1/2 cup freshly grated coconut
• 1 Tbsp khoya
• 1 tsp cardamom powder
• 4-5 chopped almonds
• 6-7 chopped pistachios
• 1 tsp ghee, to grease the tin

Direction-

• Make a sugar syrup by dissolving sugar and water completely. Let it thicken a little.
• Add grated coconut in it and mix them well. Let it reduce on slow heat.
• Now add khoya and smashed green cardamom. Mix them well.
• In a tray, apply some ghee and sprinkle some chopped dry fruits.
• Add in the mixture and keep it in the fridge for 15 minutes.
• Cut into squares. Serve cold.