Diwali special: Traditional sweet recipes from Sanjeev Kapoor

, 4:53 PM IST
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New Delhi: Traditional sweets and snacks are of the essence when it comes to Diwali and the celebrations are simply incomplete without home-cooked stuff. This time celebrate the festival by indulging in some sweet as well as tangy treats.

Here are some mouth-watering recipes by Chef Sanjeev Kapoor.

1. Chocolate and nut karanji

Ingredients:

1half cups refined flour (maida)

3 tablespoons pure ghee

Oil for deep-frying

Stuffing

Half cup grated dark chocolate

Half cup chopped almonds

Half cup chopped walnuts

Half cup grated mawa/khoya

2 tablespoons Sugar Free

Method of preparation:

Put the flour in a deep bowl. Add ghee and add 2-3 tablespoons of chilled water or chilled milk. Knead into a medium-soft dough, adding more chilled water or milk as you go along. Divide into small balls and let them rest, covered with a damp cloth.

To make the stuffing, mix the khoya/mawa, Sugar Free, walnuts, almonds and chocolate in a bowl. Chill it in the refrigerator for about 10 minutes. Roll out the dough balls into small round puri. Place a puri on the worktop; moisten its edges.

Place some stuffing in the centre and fold one side of the puri over the other. Press the edges to seal and further twist the edges with your finger tips in a decorative manner. Or cut the edges with a serrated cutter. You can also make the karanji using a mould.

Keep the karanji in the refrigerator for 30-40 minutes.

Heat sufficient oil in a kadai. Deep-fry the karanjis, a few at a time, till light brown. Drain on absorbent paper. Serve hot or allow them to cool to room temperature and store in an airtight container.

2. Banana halwa burfi

Ingredients:

1 cup chopped ripe Nendrabale bananas

1 cup grated khoya/mawa

Half cup Sugar Free

Half cup coarsely ground cashewnuts

Ghee for greasing

Half cup milk

Method of preparation:

Grease a straight-sided shallow tray with a little ghee. Heat a non-stick pan, add bananas and khoya/mawa and cook on medium heat, stirring at regular intervals to prevent the mixture from scorching.

Cook till the ghee begins to ooze from the mixture. Add the Sugar Free and cashewnut powder, and mix. Continue to cook, stirring continuously, till the mixture turns a rich brown.

Add milk and cook till it starts leaving the sides of the pan. Pour the mixture into the greased tray, level the surface and set aside to cool.

Cut into desired shapes and serve.

IANS