Move beyond cupcakes and doughnuts! This Diwali try some delectable Indian goodies | art and culture | Hindustan Times
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Move beyond cupcakes and doughnuts! This Diwali try some delectable Indian goodies

Diwali, for most of us, is as much about food as it is about soaking in the festive spirit the traditional way to spend some quality time with friends and family. And while you are at it, how about trying your hands at some traditional delectables with a modern twist.

art and culture Updated: Oct 22, 2014 20:52 IST
Deekshita Baruah

If you are one of those struggling to come to terms with commercialism taking over the festive spirit, you've come to the right place. We tell you how to inject some warmth into the magic all around.

First up, set aside the mad rush if you want to play the perfect host. Look at it like this. Diwali, for most of us, is as much about food as it is about soaking in the festive spirit the traditional way to spend some quality time with friends and family.

And while you are at it, how about trying your hands at some traditional delectables. Yes, you read it right; this is about those same evergreen Indian goodies, but with a modern twist.

Read on and you''ll be surprised to see a lip-smacking world beyond those cupcakes, doughnuts and cheese cakes.

Gajjrella pie with nutty chocolate crunch

http://www.hindustantimes.com/Images/popup/2014/10/Gajjrella-pie.jpg

Ingredients:
Gajjrella
Milk 0.5 ltr Carrot 1 kg Sugar 150 gm Raisins 50 gm Cashew nut 50 gm Green cardamom 5 gm
Desi ghee 100 gm Khoya danedar 200 gm

Sweet tart
Maida 300 gm Butter 200 gm Sugar (breakfast) 100 gm Milk 200 ml

Method:
Gajjrella
Clean and peel carrots, grate coarsely.
In a deep pan add carrots, milk and green cardamom (crushed).
Put it on fire and cook till carrot is completely cooked and entire milk is consumed.
In a separate kadhai add ghee. When warm add raisins and cashew nut.
Sauté for a minute. Add ¾th khoya and sauté for another 3-4 minutes.
Now add cooked carrots and sugar. Cook for another 3- 4 minutes.
Take off fire and cool.
Line individual pie shells with Gajjrella, top with crumbled Khoya garnished with dark chocolate crunch.

Tart
Knead soft dough with all the ingredients.
Roll to ¼th inch thickness.
Line tart mould with the dough.
Bake in oven at 180- 200 degree celsius for 20- 25 mins.
Let it cool and de-mould.
Use as required.

Recipe by Executive Chef, Sandeep Panwar, The Metropolitan Hotel and Spa, New Delhi

Immirti flan with fresh fruits

http://www.hindustantimes.com/Images/popup/2014/10/Immirti.JPG

Ingredients:
Immirti
Split black gram skinless (dhuli urad dal) 150 gm Rice 40 gm Edible orange red color optional Sugar 750 gm Saffron 0.5 gm Rose essence 5 ml Green cardamom powder 1 tsp Vegetable oil (for deep frying) Kiwi 1 whole Papaya few pieces Melon few pieces

Custard cream
Whipping cream 75 gm Custard powder 20 gm Milk 200 ml Sugar 40 gm

Method:
Immirti
Soak dal and rice together for 60 minutes.
Drain and grind with the color to a soft, spongy mixture with a coarse texture.
Boil sugar with 3 cups of water till a syrup of single-thread consistency is reached.
Remove from heat and strain the syrup.
Add saffron, rose essence and green cardamom powder. Keep the syrup hot.
Heat sufficient olive oil in a shallow flat jalebi kadhai.
Take one ladle full of batter in the immirti cloth, hold tightly and press the batter through the hole into the hot oil. Make small batches and deep fry on both the sides till crisp and light golden brown.
Drain the hot immirti and dip into the sugar syrup. Let them remain immersed till they have absorbed enough syrup. Drain and place the immirti on a flat plate.
Let it stand so as to allow it to come down to room temperature.
Top it with custard cream and fresh sliced fruits.

Custard cream
Boil milk in a heavy bottom pan.
Take off 100 ml of milk and cool.
Add custard powder to make a slurry while still warm.
Add sugar to boiling milk.
Now add custard slurry to the boiling milk.
Keep stirring and cook till required consistency is obtained. Keep aside and chill.
Whip cream to the stage where it starts to form peaks.
Add cream to the chilled custard mix.

Recipe by Executive Chef, Sandeep Panwar, The Metropolitan Hotel and Spa, New Delhi

Coconut Burfi with Zafrani Rabri topped with Blue Berry

http://www.hindustantimes.com/Images/popup/2014/10/coconut-burfi.jpg

Ingredients:
Coconut burfi
Rabri 200 ml Blue berry 50 gm Saffron 1 gm Desiccated Coconut powder 500 gm Sugar 400 gm Cardamom powder 0.5 gm Ghee 50 gm

Zafrani Rabri
Milk 2 ltr Sugar 250 gm Green cardamom 5 gm Kewra essence 2 drops Pistachio powder 5 gm

Method:
Take a deep pan, add ghee and heat the pan.
Add coconut powder, sugar keep constant stirring in medium flame. Until the mixture starts leaving the pan and forms a foamy whitish bubbles.
Meanwhile keep the tray greased.
While stirring colour should not change. Add cashews, elachi at last.
Pour immediately to the greased tray and level it with a greased aluminum foil to give it a smooth finish. Cut in to pieces while it is still warm.
Bring the milk to boil in a deep heavy pan.
Add the sugar and cardamom seeds and leave to simmer over a low heat.
Keep constant stirring until the milk is reduced to one quarter.
Remove from the heat and add the kewra essence. Sprinkle pistachio powder on top.
Melt dark & white chocolate separately at room temperature.
Take a garnish sheet, pour uneven lines of melted dark chocolate and after apply white chocolate on full sheet.
Cut the chocolate to your choice and set it for few minutes.
Your chocolate sheet garnish is ready to use.

Recipe by Chef Nimish Bhatia, Corporate Chef, The Lalit, New Delhi

Coconut Burfi With Mint Rosogulla

http://www.hindustantimes.com/Images/popup/2014/10/mint-rassogulla.jpg

Ingredients:
Raspberry 50 gm Chocolate garnishes 50 gm Raspberry flavoured vegan caviar 20 gm

Coconut Burfi
Desiccated Coconut powder 500 gm Sugar 400 gm Cardamom powder 0.5 gm Ghee 50 gm

Rassogulla
Milk 2 ltr Lemon juice/vinegar 10 ml Rose essence 1 tsp Cardamom powder 1/4 tsp Water (for syrup)1 ltr Sugar1 kg

Method:
Take a deep pan, add ghee and heat the pan.
Add coconut powder, sugar keep constant stirring in medium flame. Until the mixture starts leaving the pan and forms a foamy whitish bubbles.
Meanwhile keep the tray greased.
While stirring colour should not change. Add cashews, elachi at last.
Pour immediately to the greased tray and level it with a greased aluminum foil to give it a smooth finish. Cut in to pieces while it is still warm.
Take a deep pan and heat milk in it. Bring it to a boil.
Add lemon juice, stirring slowly and gently till cheese separates from the milk.
Now turn off the heat and strain it through a strainer/muslin cloth.
Make sure all the water from the cheese is drained.
Now knead it to make a soft dough.
Make small rounded balls from the dough, keep aside.
The balls should not have any cracks in it.
Now combine sugar and water in a saucepan and boil it.
Add cheese balls to the syrup and cook it for about 20 minutes.
Add rose essence or cardamom powder and turn the heat off.
Now shift cooked rosogulla to mint syrup to give good look & taste.
Melt dark & white chocolate separately at room temperature.
Take a garnish sheet, pour uneven lines of melted dark chocolate and after apply white chocolate on full sheet.
Cut the chocolate to your choice and set it for few minutes.
Your chocolate sheet garnish is ready to use.

Recipe by Chef Nimish Bhatia, Corporate Chef, The Lalit, New Delhi

Gulkand ke Jamun

http://www.hindustantimes.com/Images/popup/2014/10/DSC01003.JPG

Ingredients:
Jamun
Khoya 1 kg Chenna 500 gm Refined Flour 500 gm Ghee For frying

Sugar Syrup
Water 500 ml Sugar 500 gm Rose water few drops Gulkand 2 tbsp

Method:
Prepare the sugar syrup by boiling water and sugar, till all the sugar dissolves.
While boiling scum regularly and also remove the bubbles on top.
Mash the chenna in a mixing tray.
Grate the khoya and add to the mashed chenna. Also add refined flour at this stage.
Now knead the above mixture to prepare soft dough.
Set aside the mixture and leave it for resting. Meanwhile heat the ghee in a kadhai.
Prepare round balls out of the above mixture. Stuff the gulkand in the centre and again shape them into round balls.
Fry on slow flame till golden brown in colour.
Take out the dumplings from the kadhai and drop them in sugar syrup.
While serving place tiny tit bits of gulkand on top.

Recipe by chef’s at Taj Palace, New Delhi

Cocogulla

http://www.hindustantimes.com/Images/popup/2014/10/DSC01016.JPG

Ingredients:
Milk (Full cream) 1 ltr Vinegar 50 ml Sugar 250 gm Water 250 ml Ritha 50 ml Coconut milk 200 ml Desiccated coconut 100 gm

Method:
Heat milk and add vinegar to it.
Let the curdling occur. Meanwhile, soak the reetha in water.
Once curdled, strain through a muslin cloth.
Let all the whey drain. Use the left over mass for processing.
Let the cheese cool down and make small round dumplings out of it.
Prepare sugar syrup by boiling water and sugar. Also add reetha water to the sugar syrup.
Now add the prepared dumplings and boil till the dumplings enlarge and become paddy.
Now scoop all the dumplings and drop them in coconut milk.
Place the cocogulla in a chiller and served chilled garnished with desiccated coconut.

Recipe by chef’s at Taj Palace, New Delhi

Have a safe and happy Diwali, guys!