Diwali Recipes

Experiencing Bliss Amid Diwali Delicacies

Among the main causes for celebrating Diwali is the ritual of spending many days in the company of the most delectable sweets that are painstakingly laid out. Elaborate menus are planned days in advance so as to make an exhaustive list with nothing missed out. If so much thought goes into the thought and preparation of foods, it is needless to say that Diwali Recipes must be a treasure of sorts.

Diwali traditions vary from one household to the next, since many generations of tradition and history go into this festival. There is so one sweet or food which can be unanimously crowned the food for Diwali. However, there are several foods and sweets which have gone to become trademarks of Diwali festivities. You can also order Diwali Sweet Hampers Online for the loved ones far away from you. But if, you expect them visiting you in this festive season then, Here are some of them.
 

Mathri Recipes

a savoury snack which is handy to serve guests and your family can never have enough of – a recipe for Diwali that keeps everyone begging for seconds.
 

Ingredients
 

•  3 cups all purpose flour or maida
•  1/3 cup rava
•  2 teaspoons dried methi leaves
•  2 teaspoons ajwain
•  Salt to taste
•  Red chilli powder
•  1/4 teaspoon baking powder
•  Oil for frying

Method

Start by sifting the th the salt, red chilli powder and baking powder. To this, add the ajwain and methi leaves and mix together. Now put in some oil and add water to make into a stiff dough. Once kneaded, leave covered with a damp cloth for at least forty minutes. The dough is now ready to use. Heat oil in a pan, and make the dough into small portions and roll them into small circles. Fry them in the oil till they turn yellowish gold in colour. Do not fry them for too long, or wait till they have turned reddish or brown. Turn them onto paper towels before storing them in airtight containers. The mathris can be made a few days in advance and will keep well. Ensure the container is airtight and dry. Mathris make an excellent tea time snack, but can also be served equally easily as a starter to a meal.
 

Kalakand

unequivocally the king of all sweets, it melts into the mouth and leaves the taste buds tingling in delight. This Diwali sweet recipe is a sure hit.
 

Ingredients
 

•  2 litres buffalo milk – separated into two equal halves

•  1 cup of sugar – you may use a little less to suit your tolerance for sweetness

•  3 tablespoons curd

•  100 grams khoya

•  Pistachios and almonds chopped into fine, thin strips

Method
Start by taking one portion of the milk and bring it to a boil. While on the flame, add in the curd and let the milk curdle. Drain out the whey and hang the paneer till it has been dried of excess moisture. Take the rest of the milk and condense it on a slow flame till it has reached close to half its original volume. Now add the paneer and the khoya to this and stir continuously till it starts to become thicker. Add sugar to the mixture and wait till you see it start to form a large lumpy mass. Turn off the flame and turn it out onto a greased tray. Garnish with the chopped nuts. Wait till the kalakand has cooled down before cutting into squares. They are ready to serve.

It may seem laborious spending hours in the sweltering kitchen putting together goodies. However, seeing everyone partake the delicacies and savour them makes the effort worthwhile. It is never really the Deepavali recipes that go to make the food special. It is the love, devotion and warmth with which they are served that make the experience special.
 

Kaju Katli

Think of Diwali, and you think of rich food and dry fruits. When you can incorporate a sweet that combines both these elements, it is certain to be accepted and enjoyed very readily. Kaju Katli is deleicious, easy to make and can stay for a couple of days without any trouble. This is a must-have this Diwali.
 

Ingredients
 

•  2 cups good quality cashew nuts
•  1 cup powdered sugar
•  ½ cup water (you may need a little less, so use it judiciously)
•  A little cardamom powder, or a little rose essence for flavour, although it is optional. Do not, however, use them both together

Method

Start by grinding the cashews to a powder. The trick is to use them in a mixer and only grind for a few seconds at a time. If you grind them for too long, they will start to leave their oil, and make the mixture pasty. You want a fine, dry powder at the end. Now mix the sugar and water and heat them until you get a good syrup. While the syrup is still hot, add in the cashew powder and mix it in. Stir for a few seconds and then bring the mixture off the flame. Continue to stir until all the syrup is incorporated into the cashew. The basic sweet is now ready. Put out a sheet of butter paper, and roll the cashew mixture onto the paper until it is evenly thick. The rolled sweet should be about ¼ of an inch thick. Cut them into desired shape. Traditional kaju katli is normally in the shape of a diamond, and you may want to stick to it. You could use edible silver foil or ‘warak’ on the katli to make it more decorative.
 

Chocolate Walnut Fudge

This is a very interesting recipe, which is loved by everyone. It is a novel presentation this Diwali. Considering your guests will be going around to see so many people and have the same Diwali sweets everywhere, this could be a refreshing change. Ensure you make plenty, since there will be several takers.
 

Ingredients
 

•  400 grams condensed milk

•  1 cup coarsely chopped walnuts

•  100-120 grams butter

•  2/3 cup cocoa powder

•  1 tsp vanilla essence

•  2 tbsp maida

Method

This is a very non-fussy recipe that is easy to make. Mix all the ingredients excluding the walnuts. Now cook them in a heavy pan, or a double boiler for at least ten minutes, stirring constantly while the mixture cooks on a medium flame. As it thickens, you will see the mixture start to leave the sides of the pan and assume some texture. At this stage, add the walnuts and mix it in well. Now spread this mixture out onto a tin or large tray and leave it to set. This does not need to be refrigerated. Once set, cut it into squares and store in a dry, airtight container. It is ready for everyone to grab.