Sunday, August 14
07:23 AM

Diwali delights

3 Nov 2020

Diwali’s round the corner (November 14) and you may not be heading to India for your annual fanfare with family and friends. However, be ready to entertain surprise guests who might drop in to exchange pleasantries without quite announcing their arrival. If you don’t want to be caught unawares, and at the same time, want to avoid bringing in sweets from the store this year, here are a few easy-to-do, quick recipes for a few all-time favourites:


Rawa Laddoo



3 cups semolina

1 cup finely powdered sugar

1tsp cardamom powder

3tbsp ghee

1tbsp raisins

2tbsp chopped cashewnuts

½ cup grated coconut

2-3tbsp milk or water



Roast the semolina on medium flame till it becomes aromatic but make sure it does not turn brown. Transfer the semolina to a big bowl. Then roast the coconut and add to the bowl. Add the powdered sugar and the cardamom powder and mix well. In a small pan, heat the ghee on medium flame and fry the chopped cashewnuts for a minute. Then, remove from fire, add the raisins and transfer this to the bowl of semolina. Mix all ingredients well. While the mixture is still warm, add 2tbsp of milk or water and mix well. Now, grab handfuls of the mixture and form tight balls by pressing it together and turning it around to get an even spherical shape. Make sure the nuts and evenly distributed, so that every laddoo has some of it. When all the laddoos are done, leave them to dry out. Initially, they will appear moist and soft, but a couple of days later, they will turn nice and firm as the water/milk content dries out. Store in refrigerator – stays fresh for a fortnight.



Moongdal Halwa



1½ cups moongdal – soaked in water overnight

¾ ghee

1 cup sugar

1 cup milk

1cup water

1tsp cardamom powdered

Few strands of saffron soaked in 1tbsp milk

1tbsp raisins

2tbsp chopped, toasted almonds

A pinch of salt



Grind the moongdal to a coarse paste. Head ghee in a non-stick pan, add the ground moongdal paste and fry well for 4-5 minutes on medium flame. Then add milk, water, saffron milk, and a pinch of salt, and cook on medium flame, stirring continuously, for about 5-6 minutes. Then add the sugar and cardamom powder, and continue cooking for 5-6 minutes. The halwa will begin changing colour from yellow to golden brownish. Turn off flame when the consistency is firm enough, not flowy. Garnish with almonds and raisins and serve warm.



Cornflakes Chivda



2 cups cornflakes

½ cup roasted peanuts

½ cup roasted channa dal

2 sprigs curry leaves

2tsp oil

1tsp mustard seeds

½tsp red chilli powdered

½tsp sugar

½tsp salt

1tbsp toasted coconut chips

1tbsp raisins

2 green chillies – chopped (optional)



In a wok/pan, heat the oil and add the mustard seeds followed by curry leaves and chopped green chillies. Fry till crisp, then add the chilli powder, salt, and  sugar and mix well with a wooden spoon. Add the cornflakes, toss well and let them get toasted well for 5-6 minutes. Now, add the peanuts, channa dal, coconut chips and raisins and toss well. Cool the chivda completely before serving.

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