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Tasty treats for a special festival
The child in us lights up when friends and family exchange giftboxes of sweets, chocolates and snacks on Deepavali. Using these recipes, turn them into fun and innovative dishes this festive season. A dry fruit laddu ideal for pregnant women, chaat for rainy evenings, cake made from leftover chocolate and finally, lehiyam to digest it all. Can life get any better?
By
migrator
migrator
Chennai
Dry fruits laddu
Ingredients
½ cup walnuts
½ cup almondsÂ
2 cups seedless dates choppedÂ
½ cup pumpkin seedsÂ
1 cup figs choppedÂ
½ cup dry apricot choppedÂ
½ cup cashewsÂ
1tsp cardamom
Method
- Chop almonds, cashews, walnuts. Dry roast all the nuts and pumpkin seeds till very light gold brown and set aside. After cooled add these nuts to the blender/mixer and turn on just once or twice (don’t make fine powder).
- Chop all seedless dates, fig and apricot. Use good quality dates to make this laddu, try to use fresh ones as those are moist and help to bind laddu well.
- Add the nut mixture to dates, fig, apricot, cardamom and mix it thoroughly.
- Take the mixture and make balls and enjoy with a glass of warm milk.
No-bake chocolate biscuit cake
Ingredients
450 gm biscuit of your choice
2/3rd cup thickened cream
½ cup sugar
1 tbsp butter
½ cup cocoa powder
1 tsp vanilla extract
5 almonds chopped
5 walnuts chopped
For chocolate sauce
150 gm dark chocolate
½ cup thickened cream
White chocolate for decoration (optional)
Deepavali lehiyam
To roast and grind:
3 tsp coriander seeds
1 tsp cumin
1 tsp black peppercorns
1 tsp carom seeds
1 tsp poppy seeds
½ tsp cardamom powder
5 pieces arisi thipili/pipli (long pepper)
1-inch piece adimadhuram (licorice)
1-inch cinnamon stick
1-inch dry ginger, coarsely crushed
10 cloves
1-2 mace
1 nutmeg, coarsely crushed
Other ingredients
5-6 dates, de-seeded
10-12 raisins
300 gm jaggery
¼ cup ghee
3 tsp honeyÂ
Method
- Soak the dates and raisins in water for 30 minutes.
- Heat a wide kadai and dry roast the ingredients given under ‘To roast and grind’ till they are golden-brown.Â
- Transfer the roasted ingredients into the jar of a mixer, grind into a fine powder. Add raisins and dates into the mixer along with the ground mixture.
- Add 1/2 cup water and grind the mixture to a smooth paste and set it aside.
- In a heavy bottom pan, add the grated jaggery and 1/2 cup of water.
- Place the pan over medium heat and keep stirring so that the jaggery melts and starts to boil. The jaggery has to boil and come to a pulpy consistency.Â
- Now add the ground mixture and keep stirring till the mixture thickens.Â
- Add the ghee and keep stirring till you see the ghee separating on the sides of the pan.Â
- Let it cool for 15-20 minutes and then add honey and mix well; transfer it to a clean jar.
Mixture chaat
Ingredients
1 chopped onion
1 grated carrot
1 sliced tomato
1 tsp chaat masala
1 tsp pepper
1 tsp salt
coriander
A handful mixture
1 tsp lime juice
1 tbsp sweet chutney
1 tbsp mint chutney
Method
- Place the slices of tomato on a circular plate.Â
- Add the carrot, onion and coriander.
- Add the chaat masala, salt, pepper and chutneys.
- Add lime juice; garnish with mixture and serve.
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