October 1st, 2017


Diwali is here with its mesmerizing lights, gleeful laughter, and scrumptious treats. Add a sweet note to your celebrations with these delicious recipes.

Serves 10

1 cup mawa, grated
3 tbsp refined flour
2 tbsp ghee
½ tsp baking powder
1 litre ghee (for deep frying)
1¼ cups sugar
220 ml water
1 tsp rose water
2 tbsp milk
1 pinch ground cardamom


  1. In a large bowl, take finely grated mawa, flour, baking powder and cardamom. Mix in the melted ghee, then pour in the milk and continue to mix until well blended into a nice pliable dough. Cover and let it rest for 15 mins.
  2. In a thick bottomed pan, stir together sugar, water, rose water and a pinch of cardamom. Bring to a boil. Simmer for a few minutes until the syrup reaches 1-string consistency. Set aside.
  3. Fill a large kadai halfway with oil. Heat over medium heat for at least 5 mins.
  4. Knead the dough and form into about 20 small balls. Reduce the heat and fry the balls in one or two batches.
  5. After about 5 mins, they will start to float and expand to twice their original size. But the colour will not change much. After the jamun balls start floating, increase the heat to medium, and turn them frequently until light golden. Remove from the ghee onto paper towels using a slotted spoon. Allow to drain for 2 mins.
  6. Drop the balls gently into the pan with the warm syrup. Allow them to soak in the rose syrup at least for an hour and serve warm (if you want to store it, refrigerate in a covered container in the syrup itself).

Serves 15

1 cup pistachios
1 cup sugar
½ cup water
¾ cup ghee
½ cup khoya
A pinch of cardamom powder
A few drops of green food colour


  1. Blanch the pistachios in hot water for about 5 mins. Keep aside.
  2. Carefully transfer the pistachios to a plate and remove the skin.
  3. Roast the pistachios in a pan on medium heat till they become crisp. Allow them to cool.
  4. Blend the roasted pistas into a powder, make some into a coarse mixture and some into a very fine mixture and keep aside.
  5. Heat water in a deep bottomed pan and add sugar. Allow it to boil.
  6. When the sugar solution reaches 1-string consistency, add the powdered pistachios, food colour and khoya. Mix well.
  7. Cook for about 15-20 mins on medium flame. Slowly add the ghee, cardamom powder and stir for another 8-10 mins.
  8. As the mixture starts to leave the sides of the pan, turn off the flame.
  9. Grease a small rectangular cake mould with a little ghee and pour the mixture into it. Spread the mixture evenly and allow it to cool.
  10. Once set, de-mould the halwa and cut into thick slices. Serve.

Makes 20 ladoos

25 dates, deseeded
½ cup pistachios
½ cup almonds
½ cup cashew nuts
2 tbsp sesame seeds (til)
2 tbsp desiccated coconut
1 tbsp + 1 tsp ghee


  1. Add all three nuts in a dry pan and roast them for 5-10 mins on medium heat, till they are nicely roasted. Remove onto a plate and allow to cool.
  2. Crush them coarsely in a blender. Repeat the process with the dates.
  3. Roast the sesame seeds and desiccated coconut separately in a non-stick frying pan and keep aside.
  4. Heat a thick non-stick pan, add the crushed dates and stir them for 5 mins. Add 1 tbsp of ghee.
  5. Add the crushed nuts, coconut and sesame seeds. Mix well.
  6. At a point, the mixture will come together and form a ball. Remove into a bowl and allow it to cool.
  7. Grease your hands with about 1 tsp ghee and take small portions from the mixture. Shape into balls and arrange on a plate. Store in an air tight container. Serve.

Serves 6

1 kg doodhi (bottle gourd)
1½ litre milk
550 gm sugar
250 gm khoya (mawa)
½ tsp cardamom powder
A few strands of saffron
2 tbsp ghee
2 tbsp sliced almonds and pistachios to garnish


  1. Peel and grate the doodhi.
  2. Add milk and doodhi in a heavy kadai. Boil until thick, stirring occasionally. When the mixture starts thickening, stir continuously.
  3. Add sugar and cook further until it thickens.
  4. Add grated khoya and stir to blend well.
  5. Add ghee, cardamom and saffron. Stir on low heat until the mixture starts leaving the sides of the kadai.
  6. Serve hot with a chopped almonds and pistachios.

Serves 4-6

1 litre milk
1½ tbsp lemon juice
½ cup sugar
1-2 pinches cardamom powder
1 tbsp ghee
Pistachios and cashew nuts, chopped for garnish


  1. Heat the milk in a saucepan on a high flame. When it comes to a boil, lower the heat to medium. Take some milk in a ladle and add lemon juice. Allow it to curdle in the ladle, then mix it with the remaining milk to curdle.
  2. It will take a minute till you see the whey separating from the solids, but if you don’t, then add another tsp lemon juice until you do.
  3. Strain out about 2½ cups (600 ml) of the whey (it helps remove a little sourness) and continue to cook the remaining solids for 10 mins on medium heat, stirring frequently so it doesn’t scorch from the bottom.
  4. When the whey evaporates and milk solids remain, add sugar and cardamom powder. Cook until the mixture comes together like a soft ball. Add ½ tbsp ghee to the mixture, mix it well and switch off the heat.
  5. Use the remaining ghee to grease a plate. Pat the mixture on the plate and press firmly from all sides to shape it. Allow it to cool.
  6. Use a heart-shaped cutter to cut it into individual heart-shaped barfi.
  7. Garnish with chopped cashew nuts and pistachios. Serve.

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