Top Diwali delicacies
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Top Diwali delicacies

It's that time of the year when diet-conscious people break all rules and gorge on a festival special yummy treat. Here're six snacks that you can make for Diwali.

india Updated: Oct 29, 2010 16:07 IST
Hindustan Times

Six festive snacks you can make and stock up for Diwali:

Besan Ke Ladoo

4 cups of gram flour
1 cup of pure ghee
2 cups sugar
1 tea spoon powdered cardamom
1/2 cup chopped almonds and raisins

Heat the ghee in a pan. Add the gram flour and fry it on a low flame, stirring continuously, till brown. Let it cool. Add powdered cardamom and sugar. Mix well. Add chopped almonds and raisins. Shape into ladoos and serve.

Whole Wheat Methi Khakra

2 tea cups whole wheat flour
1 tea cup finely chopped fenugreek leaves
1 tea spoon ajwain
1 tea spoon sesame seeds
1/4 tea spoon chilli powder
1/4 tea spoon turmeric powder
2 teas poons oil n salt to taste

To the fenugreek leaves, add the ajwain, sesame seeds, chilli powder, turmeric powder, oil and salt and mix very well for two minutes until the leaves become soft. Add the flour and prepare the dough by adding just enough water. Divide the dough into 15 portions and roll out each portion into very thin rounds with help of a little flour. Cook lightly for a few seconds on both sides on a griddle. Apply a little ghee or oil on each khakra. Repeat for the remaining portions. Cook again on a slow flame until crisp using little pressure with help of a cloth. Store in an air-tight jar.


(For Stuffing)
1 cup grated dry coconut
1 cup powdered sugar
1 pinch nutmeg powder
1 pinch dry ginger powder
4 elaichis
2 tea spoon maida
2 tea spoon poppy seeds
2 table spoon mixed dry fruit pieces

(For Dough)
1 cup maida
1 tsp ghee (butter)
Salt to taste
Warm milk (for dough)

(Dough Preparation)
Mix 1 cup maida, 1 table spoon ghee, a pinch of salt and warm milk to prepare the dough. Try to keep the dough a little firm.

(Stuffing Preparation)
Roast dry coconut. Roast maida in ghee. Roast poppy seeds. Mix all the above ingredients and mill them finely.

Karanji Preparation:

Roll small oval shaped puris from the hard dough. Now place the prepared stuffing in the middle of it. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly. Deep fry it till it becomes brownish colour. Serve it hot or cold as you wish.

5 cup wheat flour n 3 table spoons rice flour
1/2 cup unsalted butter
1/2 cup water
1/2 cup milk
1 1/4 cup sugar
pinch of Salt

Mix milk and water. Beat unsalted butter and sugar till it turns fluffy. Add flour and salt. Mix them well. Knead it to a soft dough with the help of milk-water mixture. Divide the dough into three balls. Roll out thick chapattis. Cut them into diamond shaped pieces. Deep fry the pieces till done.

Masala Chakli
1 1/2 cups rice flour
1/2 cup Sabudana
1/4 cup sesame seeds
1 tea spoon red chilly powder
2 table spoons butter
3-4 table spoons oil
1 cup water
Salt to taste

Steam cook the sabudana with 1 1/2 cups of water for 5-6 whistles and allow to cool. In a bowl, mix the rice flour, red chilly powder, salt and sesame seeds. Melt the butter in a small pan and add to the flour mixture. Add the cooked sabudana to the flour, mix well and make soft dough with water. Use the murukku press with star nozzle and place the dough inside it. Heat the oil in a kadai and press the murukku mould over the hot oil in the shape of chakli. Fry the chakli on both sides until turns to brown color and crispy. Drain excess oil in paper towel and store in an
air-tight container.

60 gm poppy seeds
60 gm sesame seeds
Curry powder to taste
A small sized ball of tamarind soaked in a little water
100 gm finely cut coriander leaves
240 gm gram flour
120 gm wheat flour
100 gm grated coconut
Chilli powder to taste
Salt to taste
Pinch of sugar
Pinch of asafoetida

Mix together gram flour and wheat flour. Add salt, asafoetida to it along with hot oil and enough water. Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder. Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. Cut into three centimetre long pieces and deep fry in hot oil till brown and crisp. Remove the bhakar wadi from oil and store in an airtight container.

Other Offers:
A box of surprises
Visit Indigo Deli and select from the vast range of lifestyle products like Reidel wine glasses and other Wine Accessories. You can make your own hamper with their in-house jams, jellies, marmalades, mustards, chutneys, flavoured oils and much more. They also have fondue bowls, and other dinnerware. Prices start at Rs 1500.

Storm in a tea cup
Wagh Bakri tea brings a limited edition 1.5 kg festive pack. The special blend tea is made especially for the Maharashtra market. This festive pack is available in a plastic container that can be reused later.
The festive pack is available in all leading stores for a limited time period only.

Wholesome meal in a thali
Golden Star Thali Restaurant, Charni Road is offering a diya free with every thali during their ongoing Diwali Rasoi Utsav till November 7. The thali includes Gujarati and Rajasthani dishes. Chef Moolaji Maharaj will be preparing the thali with katoris, a tall glass of smoked masala chaas, sweets, farsans and pickles.

First Published: Oct 24, 2010 15:01 IST