Words by Aishwarya Johnson Jogul
This time most of us are bound to celebrate the festival of lights away from home, but here are a few quick and easy recipes which can come handy if you want to host a Diwali party at your accommodation which will totally add an Indian vibe to your cuisine.
Gajar Ka Halwa (Carrot Pudding)
Grated carrot – 2 cups (3 whole carrots)
Sugar – 3/4 cup (1/2 cup for mild sweetness)
Cardamom powder – 1/2 tsp
Boiled milk – 1/2 cup
Salt – a pinch
Cashew nuts – Few (other nuts can be used too 😊)
Ghee – 2 to 3 tbsp
- Wash and peel the outer skin of carrots. Grate them using a grater. Measure 2 cups from it and set aside.
- Heat 1 tbsp ghee in a pressure cooker. Saute the grated carrot in medium to high flame till its raw smell leaves completely. It takes 5 to 7 minutes. Carrot changes to pale red in colour. Add boiled milk (at room temperature) and a pinch of salt. Mix well.
- Cover the lid. Put the weight valve. Keep the flame high and pressure cook for 2 to 3 whistles. Open the cooker after steam is released. Carrot becomes soft after cooking and some milk will be leftover in the bottom of the cooker.
- Add sugar, cardamom powder and a tsp of ghee to avoid halwa sticking to the bottom of the cooker. Mix well. Carrot mixture liquifies after adding sugar. Mix in medium to high flame till the mixture becomes thick and starts to leave the sides of the cooker.
- Roast cashews in the remaining ghee. Add to the halwa. Mix well and serve it warm with a scoop of vanilla ice cream. Enjoy!
Khajur Burfi (Dates Sweet)
Condensed Milk – 210 ml
Dates, – 500g (dried)
Almonds – 125g (ground)
Desiccated Coconut – 50g
- Chop the dates roughly and put into a heavy, non-stick pan
- Add the milk and ground almonds
- Cook on a low heat, stirring continuously, do not allow to stick to bottom
- Stir gently until the mixture forms a soft lump (this may take a while)
- When cool, take a spoonful of the mixture and roll into a ball
- Roll the ball in the desiccated coconut and put in a sweet case
- Chill in the fridge