HAVE A SWEET DIWALI WITH THESE SWEETS
For kids, Diwali is about crackers and sweets; for adults, it is about meetings and greetings; for elders, it is about enjoying a dinner while commenting Sharma-ji’s son did a better job of lighting his house than you did (because some things never change). But what remains common in all these Diwali scenarios are sweets! Be it consuming them for kids, exchanging them for adults or enjoying them for elders. Sweets are to Diwali what moon is to Karva Chauth – there isn’t one without the other. So let’s prepare for a better Diwali by preparing the best of sweets. Here are a few recipes that will make every Sharma-ji’s son out there envy your Diwali:
Bread Gulab Jamun
With bread gulab jamun, you don’t get the mouthwatering taste of the original sweet. But what you get is an almost as good taste in a lot less time. In other words, an even better sweet. So don’t waste another second (after you are done reading) gathering these items:
- Bread slices4
- Milk2-3 tbsp
- White sugar¼ cup
- Water¼ cup
- Cardamom powderA pinch
- OilFor frying
Follow this procedure to enjoy this dish:
- Prepare sugar syrup by mixing the water and sugar in a syrup and boiling it until it turns into a thick syrup.
- Start with jamuns by removing the crust from the bread slices and chopping them into small pieces. Transfer them to a bowl.
- Add milk and start mushing up the bread slices with your fingers.
- Add more milk as needed until you get a dough that can be shaped. However, adding too much milk will make the mixture very sticky and hard to shape.
- Once done, shape into small balls and set aside on a plate.
- Heat oil until almost smoking and gently drop the bread balls into it, frying on medium heat until golden brown.
- Once the bread balls are done, drain and add to the warm sugar syrup.
- Let the jamuns soak in the sugar syrup for a few hours and then serve.
It is an uncontested fact that it is impossible to find someone who hates chocolate. So rather than challenging this fact, it would be better to prepare this chocolate mousse and make Diwali extra delightful for your kids. Here’s what you will need:
- Milk chocolate2 cups
- Golden syrup1 ½ tbsp
- Fruit juice1 ½ tbsp
- Fresh cream200g
Now, before your kids discover milk chocolate lying around in your house, better make use of it. Here’s the recipe you will need to follow:
- Melt chocolate and golden syrup together in a boiler till you get a smooth mixture.
- Let it cool slightly and add fruit juice. Begin to whip the cream till you get soft peaks.
- Fold the cream gently into the chocolate mixture.
- Once you get a uniform even mousse mixture, pour it in a glass or bowl and refrigerate for 4-5 hours before serving.
When your family is busy loading up on sugar and oil from the Diwali snacks, fruit custard is a nice way to sneak in the nutrition of fruits. Good idea, isn’t it? So gather these ingredients to proceed:
- Banana (chopped)1
- Pear (chopped)1
- Apple (chopped)1
- Custard powder2 tbsp
- Milk1 cup
- Butter1 tbsp
- Sugar¼ cup + 1 tbsp
- Mixed fruit jam2 tbsp
- Pomegranate pearls3 tbsp
Here’s what you need to do to ensure your Diwali night doesn’t lack in nutrients:
- Add milk to custard powder in a bowl and mix well.
- Heat a non-stick pan. Pour the custard mixture in it and cook till it thickens.
- Heat butter in another non-stick pan.
- Add ¼ cup sugar to custard mixture, mix well and cook till the sugar melts. Switch off heat and mix till smooth.
- Add the fruits to the butter and saute. Add left sugar, mix and saute till soft.
- Add sautéed fruits to the custard and mix well.
- Heat jam in another non-stick pan. Add little water, mix and cook till it melts.
- Add pomegranate pearls to the jam and mix well.
- Divide this mixture into individual glasses. Top with the fruit custard and serve immediately or chilled.
This sweet has ‘Diwali’ written all over it. Not literally, but Kaju Katli is to sweets what sweets are to Diwali and what moon is– you get it. So gather these simple ingredients and get ready to prepare something great:
- Cashews1 cup
- Powdered sugar1 cup
- Saffron (optional)⅛ tbsp
- Cardamom powder½ tbsp
Ready to prepare something great? Well then, why wait?
- Soak cashews in water for 30 minutes and grind cashews to a very fine paste.
- Mix one cup of cashew paste and powdered sugar in a non stick pan and heat the mixture over low-medium flame. Add saffron and stir to mix.
- Keep stirring for 7-10 minutes, till the mixture thickens.
- Once the mixture forms a lump and gathers in the center, pinch a very small amount and make a ball with your fingers. If you are able to form a ball, then it is the correct consistency. Switch off the flame and let the mixture cool now.
- Once the mixture is warm to touch, knead into a very soft dough.
- Roll the dough into a ¼ inch thick circle and make diamond shaped pieces.
- Allow the pieces to set for 10 minutes. Store kaju katlis airtight.
A festival and no laddoos? That’s like an Indian cricket match and no Indians in the stadium! So gather about these ingredients to make your Diwali pass the laddoo-test:
- Sabudana2 cups
- Desiccated coconut1 cup
- Ghee½ cup
- Cashew nuts (chopped)8-10
- Powdered sugar1 ½ cups
- Green cardamom powder½ tbsp
- Nutmeg powder¼ tbsp
Here’s how to go about preparing these laddoos:
- Dry roast sago in a non-stick pan for 25-30 minutes or till lightly browned. Cool and grind to a fine powder.
- Dry roast desiccated coconut in another non-stick pan till fragrant. Add ground sago and roast further for a minute.
- Heat ghee in a third non-stick pan; add cashew nuts and sauté till lightly browned. Add coconut-sago mixture and mix well.
- Add powdered sugar, cardamom powder and nutmeg powder and mix well. Cook for 5-7 minutes.
- Divide the prepared mixture into equal portions and shape them into laddoos.
- Arrange the laddoos on a serving plate and serve immediately.
And now you are ready for a tastier Diwali. Yes, Diwali is a festival of lights, so lighten up your taste buds and go berserk on these sweet dishes. Have a great night and a happy Diwali to you and Sharma-ji’s son.