Here are some sumptuous recipes to try this festive season and have a yummilicious festive season.
Festive season is all about cherishing moments with loved ones and enjoying traditional gourmet. With Diwali around the corner, why not try some healthy and some new recipes this season? Barfi, laddu, walnuts and to elevate the festive delight , some mocktails to sip on. Here is a list of sweet and savoury delicacies to brighten up the yummy quotient.
Diwali special recipes
SMOOR’s Kesar Kaju Barfi Recipe
Indulge in the rich flavors of SMOOR’s Kesar Kaju Barfi, where creamy white chocolate meets the goodness of cashews and the aromatic essence of kesar. This luxurious delight is crafted to elevate every celebration.
Ingredients:
- White Chocolate: 400g
- Cashews: 100g
- Kesar (Saffron): 2g
- Silver Leaf (for garnish): 1 sheet
Method
- Prepare the Cashew Paste: Blend the cashews in a food processor until a smooth, fine paste forms.
- Mix the Ingredients: In a bowl, combine the cashew paste with tempered white chocolate. Stir in the kesar until the mixture is infused with its rich color and aroma.
- Shape the Barfi: Pour the mixture evenly into a barfi mould, ensuring a smooth surface.
- Set the Barfi: Refrigerate the mould for 15 minutes or until the barfi has fully set.
- Finishing Touches: Onceset, gently demould the barfi and garnish with the silver leaf. Serve at room temperature for the perfect balance of flavors and textures.
With its delicate balance of textures and flavors, SMOOR’s Kesar Kaju Barfi brings a touch of elegance and tradition to your festive table.
Tomatar Ka Halwa
This Diwali try this unique halwa by Chef Diwas Wadhera, Executive Chef, Eros Hotel, New Delhi. It serves 4 people with an average cooking time of 20 minutes.
Ingredients
- 500g of tomatoes
- 150g of sugar
- 2 tbsp of ghee
- 4 cardamoms
- 150 g of khoya
Method
- Boil water and blanch the tomatoes for 2-3 minutes. Drain, peel, deseed and chop.
- Grind cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.
- Boil sugar with ½-cup water and make a syrup and keep aside.
- Heat the Ghee and add the tomato pulp and cook till the liquid dries up. Cook on low heat.
- Increase the heat, add khoya and syrup and stir continuously. Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides.
- Sprinkle the cardamom powder and serve hot.
Smoked Spiced California Walnuts
Packed with nutrition and bursting with flavor, these California walnut treats are perfect for sharing (or keeping all to yourself!). Whether you are looking for a sweet indulgence or a savory crunch, these recipes will make your celebrations healthier and more delightful.
Ingredients
- 200g California walnuts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon garlic granules
- 1 teaspoon sweet smoked paprika
- A pinch of chilli flakes
- ¼ teaspoon sea salt flakes, scrunched fine
Preparations
- Toss the walnuts with the olive oil in a mixing bowl. Mix the rest of the ingredients together, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
- Set the air-fryer to 160°C using the ‘Roast’ mode and transfer the coated nuts to the fryer basket.
- Roast for 6 minutes, giving the basket a shake halfway through.
- You can also do this in an oven for 7-8 minutes at 180°C.
- Tip the walnuts onto kitchen paper and spread them out into a single layer.
- Leave to cool completely before serving or storing in an air-tight container.
Coconut Barfi
This Diwali, indulge in your favourite festival snacks guilt-free. Godrej Appliances brings to you delicious and easy Diwali snacks recipes.
Duration: 9 minutes
Mode: Micro mode
Ingredients:
- Grated Coconut 3 cups
- Melted Ghee ½ cup
- Milk Maid 1 cup
- Milk 2 cup
- Cardamom Powder ½ tsp
Method
- Take a microwave oven-safe glass bowl, add ghee and grated coconut, mix well, and cook for 3 minutes to roast it. Stir after every minute for better result.
- After beep, remove and add milk, cardamom powder and milk maid, mix well, and cook for 6 minutes. Stir twice in between. Serve hot or cold.
Shakkarpara
Duration: 19 minutes
Mode: Convection
Ingredients:
- All-purpose flour (Maida) 2½ cups
- Ghee ¾ cup
- Cream (Malai) ½ cup
- Jaggery powder 1 cup
- Milk ½ cup
- Oil for Brushing 2 tbsp
Method
- Take a mixing bowl, add jaggery powder, ghee, cream, milk, and flour, and mix well. Cover and set aside for 30 minutes.
- Make two small balls of dough. Roll a round puri of 1 cm thickness. Cut Shakkarparas of 2 cm diameter.
- Select convection mode and preheat the oven to 200°C for 5 minutes.
- Take a baking plate or crispy plate and arrange the shakkarpara in it and brush lightly with oil.
- Place the crispy plate on the grill mesh rack and keep it in the preheated oven. Select Convection mode at 200°C and set time for 14 minutes. Turn the shakkarparas once in between.
- After beep remove and set to cool. Store them in an airtight container.
Diwali mocktails
Berry Bliss
Try this special mocktail by Salil Naik, Senior Bartender at Nksha Restaurant, to sip on with the traditional delicacies.
Ingredients:
- Falsa syrup ( himalayan berries )
- Black salt a pinch
- Gondhraj lime juice
- Sonic ( half soda half tonic )
Method
- In a highball glass
- Add 45 ml falsa berry syrup
- Add 15 ml gondhraj lime juice
- Add a pinch pf salt
- Add some ice
- Top it up with half soda half tonic
- Stir well and garnish with dehydrated gondhraj lime slice
Phataka
This is another special drink by Vikrant Nagaonkar Assistant Bar Manager at Intercontinental Marine Drive, Dome.
Ingredients
- Hibiscus cordial- 40 ml
- Peach puree -20 ml
- Pomegranate molasses -10 ml
- Lime cordial-15 ml
- Ginger ale- 30 ml
- Mint- few sprigs for garnish
Method
- Add all ingredients except mint and ginger ale shake with ice.
- Strain in rock glass. Add ice
- Add ginger ale.
- Garnish it with fresh mint sprig and peach halv.
Spiced Pomegranate Punch
Vikram Singh Kaplish, Food & Beverage Manager, ITC Grand Central, Mumbai has curated this amazing and refreshing mocktail to add on the gala meal time this festive season.
Ingredients
- pomegranate juice 1 cup
- fresh orange juice 1/2 cup
- lime juice 1 tsp
- cumin powder 1/4 tsp
- chaat masala 1/4 tsp
- club soda 200 ml
- A pinch of black salt
- Ice cubes
- Pomegranate seeds and orange slices for garnish
Method
- Combine pomegranate juice, orange juice, lime juice, cumin powder, chaat masala, and black salt in a shaker.
- Shake well after adding the ice cubes.
- Transfer it to a glass and add club soda on top.
- Add orange slices and pomegranate seeds as garnish.
Try these at home and a have fun filled festive season!
Happy Diwali!