Diwali recipes: 5 unique and easy-to-make sweets and mocktails to celebrate festival of lights

Festive season is all about cherishing moments with family members and enjoying traditional gourmet. With Diwali around the corner, why now no longer are trying some healthy and a couple of new recipes this season? Barfi, laddu, walnuts and to lift the festive delight , some mocktails to sip on. Here is a list of sweet and savoury delicacies to brighten up the yummy quotient.

Diwali special recipes

SMOOR’s Kesar Kaju Barfi Recipe

Indulge contained within the rich flavors of SMOOR’s Kesar Kaju Barfi, where creamy white chocolate meets the goodness of cashews and the aromatic essence of kesar. This luxury delight is crafted to lift every celebration.

Ingredients:

• White Chocolate: 400g
• Cashews: 100g
• Kesar (Saffron): 2g
• Silver Leaf (for garnish): 1 sheet

Method

• Prepare the Cashew Paste: Blend the cashews in a food processor until a smooth, fine paste forms.
• Mix the Ingredients: In a bowl, combine the cashew paste with tempered white chocolate. Stir contained within the kesar until the combo is infused with its rich colour and aroma.
• Shape the Barfi: Pour the combo evenly into a barfi mould, guaranteeing a smooth surface.
• Set the Barfi: Refrigerate the mold for 15 minutes or until the barfi has fully set.
• Finishing Touches: Onceset, gently demould the barfi and garnish with the silver leaf. Serve at room temperature for the best balance of flavors and textures.

With its delicate balance of textures and flavors, SMOOR’s Kesar Kaju Barfi brings somewhat of elegance and tradition to your festive table.

Tomatar Ka Halwa

This Diwali are trying this unique halwa by Chef Diwas Wadhera, Executive Chef, Eros Hotel, New Delhi. It serves four those with a median cooking time of 20 minutes.

Ingredients

• 500g of tomatoes
• 150g of sugar
• 2 tbsp of ghee
• four cardamoms
• a hundred and fifty g of khoya

Method

• Boil water and blanch the tomatoes for 2-Three minutes. Drain, peel, deseed and chop.
• Grind cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.
• Boil sugar with ½-cup water and make a syrup and keep aside.
• Heat the Ghee and add the tomato pulp and cook till the liquid dries up. Cook on low heat.
• Enlarge the warmth, add khoya and syrup and stir continuously. In the reduction of to low heat, keep stirring to keep away from burning and cook till it starts to depart the edges.
• Sprinkle the cardamom powder and serve hot.

Smoked Spiced California Walnuts

Packed with nutrition and bursting with flavor, these California walnut treats are perfect for sharing (or keeping all to yourself!). Whether you're hunting for out a sweet indulgence or a savory crunch, these recipes will make your celebrations healthier and more delightful.

Ingredients

• 200g California walnuts
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried rosemary
• ½ teaspoon garlic granules
• 1 teaspoon sweet smoked paprika
• A pinch of chilli flakes
• ¼ teaspoon sea salt flakes, scrunched fine

Preparations

• Toss the walnuts with the olive oil in a mixing bowl. Mix the remaining of the ingredients together, then sprinkle over the nuts while tossing them contained within the bowl so that they get a terrific taking a look coverage.
• Set the air-fryer to 100 and sixty°C the usage of the ‘Roast’ mode and transfer the coated nuts to the fryer basket.
• Roast for six minutes, giving the basket a shake halfway through.
• You can in fact be in a position to are trying this in an oven for 7-eight minutes at 180°C.
• Tip the walnuts onto kitchen paper and spread them out into a single layer.
• Leave to chill completely earlier than serving or storing in an air-tight container.

Coconut Barfi

This Diwali, indulge in your favourite festival snacks guilt-free. Godrej Appliances brings to you delicious and easy Diwali snacks recipes.

Duration: 9 minutes

Mode: Micro mode

Ingredients:

• Grated Coconut Three cups
• Melted Ghee ½ cup
• Milk Maid 1 cup
• Milk 2 cup
• Cardamom Powder ½ tsp

Method

1. Take a microwave oven-safe glass bowl, add ghee and grated coconut, mix well, and cook for Three minutes to roast it. Stir after every minute for better result.
2. After beep, remove and add milk, cardamom powder and milk maid, mix well, and cook for six minutes. Stir twice in between. Serve hot or cold.

Shakkarpara

Duration: 19 minutes

Mode: Convection

Ingredients:

• All-purpose flour (Maida) 2½ cups
• Ghee ¾ cup
• Cream (Malai) ½ cup
• Jaggery powder 1 cup
• Milk ½ cup
• Oil for Brushing 2 tbsp

Method

• Take a mixing bowl, add jaggery powder, ghee, cream, milk, and flour, and blend well. Cover and set aside for 30 minutes.
• Make two small balls of dough. Roll a round puri of 1 cm thickness. Cut Shakkarparas of two cm diameter.
• Percent convection mode and preheat the oven to 200°C for 5 minutes.
• Take a baking plate or crispy plate and arrange the shakkarpara in it and brush lightly with oil.
• Place the crispy plate on the grill mesh rack and keep it contained within the preheated oven. Percent Convection mode at 200°C and set time for 14 minutes. Turn the shakkarparas once in between.
• After beep remove and set to chill. Store them in an airtight container.

Diwali mocktails

Berry Bliss

Are trying this special mocktail by Salil Naik, Senior Bartender at Nksha Restaurant, to sip on with the usual delicacies.

Ingredients:

• Falsa syrup ( himalayan berries )
• Black salt a pinch
• Gondhraj lime juice
• Sonic ( 0.5 soda 0.5 tonic )

Method

• In a highball glass
• Add 45 ml falsa berry syrup
• Add 15 ml gondhraj lime juice
• Add a pinch pf salt
• Add some ice
• Top it up with 0.5 soda 0.5 tonic
• Stir well and garnish with dehydrated gondhraj lime slice

Phataka

This can be every other special drink by  Vikrant Nagaonkar Assistant Bar Manager at Intercontinental Marine Drive, Dome.

Ingredients

• Hibiscus cordial- forty ml
• Peach puree -20 ml
• Pomegranate molasses -10 ml
• Lime cordial-15 ml
• Ginger ale- 30 ml
• Mint- few sprigs for garnish

Method

• Add all ingredients as a substitute of mint and ginger ale shake with ice.
• Strain in rock glass. Add ice
• Add ginger ale.
• Garnish it with fresh mint sprig and peach halv.

Spiced Pomegranate Punch

Vikram Singh Kaplish, Food & Beverage Manager, ITC Grand Central, Mumbai has curated this amazing and refreshing mocktail to feature on the gala time for supper this festive season.

Ingredients

• pomegranate juice 1 cup
• fresh orange juice 0.5 cup
• lime juice 1 tsp
• cumin powder 1/four tsp
• chaat masala 1/four tsp
• club soda 200 ml
• A pinch of black salt
• Ice cubes
• Pomegranate seeds and orange slices for garnish

Method

• Combine pomegranate juice, orange juice, lime juice, cumin powder, chaat masala, and black salt in a shaker.
• Shake well after adding the ice cubes.
• Transfer it to a glass and add club soda on top.
• Add orange slices and pomegranate seeds as garnish.

Are trying these at home and a have a terrific taking a look time filled festive season!

Happy Diwali!