Diwali Recipes

Ingredients

• ·500 g besan (gram flour)
• ·300 g ghee
• ·250 g powdered sugar
• ·1 tsp cardamom powder
• ·Slivered almonds and pistachios

Method

1. 1Melt the ghee in a heavy kadai on low heat and add the besan.
2. 2Roast on low heat for 20–25 minutes, stirring continuously, until it turns a deep golden brown and smells nutty. Do not rush this — raw besan tastes bitter.
3. 3Take off the heat and cool for 10 minutes. Add powdered sugar and cardamom while still warm, mixing well.
4. 4Rest the mixture for 15–20 minutes so the ghee sets slightly, then shape into laddoos with lightly greased palms.
5. 5Press a pistachio sliver on each and cool completely before storing in an airtight jar.

Ingredients

• ·2 cups rice flour
• ·1/2 cup roasted gram flour (besan)
• ·1 tbsp sesame seeds
• ·1 tsp ajwain
• ·2 tbsp butter
• ·Salt, chilli powder, water

Method

1. 1Mix rice flour, besan, sesame, ajwain and salt. Rub in the butter until crumbly.
2. 2Add water gradually to make a soft, non-sticky dough.
3. 3Fill the chakli press with the star plate and pipe spirals onto a cloth or butter paper.
4. 4Deep fry on medium heat until golden and the bubbles stop — low heat makes them absorb oil.
5. 5Drain on paper and cool before storing; they stay crisp for about 10 days.

Ingredients

• ·250 g cashews
• ·150 g sugar
• ·100 ml water
• ·1/2 tsp cardamom powder
• ·1 tsp ghee
• ·Edible silver leaf (optional)

Method

1. 1Soak cashews in warm water for 2 hours, then grind to a very smooth paste with minimal water.
2. 2Boil sugar and water to a one-string syrup.
3. 3Add the cashew paste and cook on low heat, stirring constantly, until the mixture leaves the sides of the pan.
4. 4Add cardamom and a little ghee, then spread on a greased tray to about 4 mm thick.
5. 5Cool fully, apply silver leaf if using, and cut into diamonds.