Celebrate Diwali with these 3 traditional sweets you can ace at home

Diwali celebrations are incomplete without festive sweet treats. Mumbai home chefs share three traditional recipes for you to indulge in this Diwali

Diwali is around the corner, cautious preparations are in full swing. Festivities in India are incomplete without sweets, and Diwali is no different. From the Bengali sandesh to Punjabi gajar ka halwa, a plethora of traditional mouth-watering treats are on offer across India. Regardless of whichever is your favourite, we can all agree that Diwali is a festival of indulgence. If you are someone who prefers to treat your family to homemade delicacies, we have rounded up three traditional recipes shared by home chefs across Mumbai to sweeten your Diwali celebrations.

Karanji

The deep fried sugary goodness is a Diwali staple across India. Pic/Leela Shirgaonkar

“You could never think about enjoying Diwali without karanji and shankarpali in every Maharashtrian house. It’s a traditional recipe which requires a perfect measurement of every ingredient,” says chef Leela Shirgaonkar, Shirgaonkar Puranpoli.

Ingredients

For the filling
Semolina (Barik rava) 750 gms, powdered sugar 750 gms, dry shredded coconut 250 gms, cashews 1 cup, golden raisins ¾ cup, white poppy seeds 2 tbsp, and cardamom powder 1 tsp

For the dough
Melted ghee 1 cup, all-purpose flour 1 kg, pinch of salt

Method

1. Melt 2 tablespoons of ghee in a pan over medium heat. Now add the rava and roast until it turns slightly brown.
2. Take shredded dry coconut and roast it in a pan until it slightly changes colour. Allow it to cool before grinding.
3. Roast cashews in a small amount of ghee. Roast white poppy seeds and set aside.
4. In a large mixing bowl, combine roasted rava and coconut. To the mixture, add ghee-roasted cashews, white poppy seeds, and golden raisins. Now, combine the refined sugar and cardamom powder in a large mixing bowl and mix well. The filling is ready.
5. To make the dough, combine all-purpose flour, a pinch of salt and powdered sugar as per taste. Remember to also pour 1 small bowl of melted ghee (mohan) into it and mix it. 
6. In proportion, add half milk and half water. Remember that the dough must be smooth but also tight and hard. When the dough has thickened, set it aside for 1 hour by covering it with a moist cloth.
7. After 1 hour, cut the small pieces of dough. Place the dough on a lightly floured surface and roll it out into a 3 to 5 inch diameter circle with a rolling pin. Fill the middle of the circle with 1 to 2 teaspoons of the coconut stuffing, leaving the borders unfilled. Apply some milk to the corners to help it stick. Bring both edges together and stick them with care. Gently press it so that it is sealed all the way across. To cut the edges, use a karanji cutter.
8. Heat the oil over medium heat and gently place the karanji in the pan for deep frying. Once it turns slightly golden, fry it over a low flame. Fry until golden brown and puffy, flipping as required.
9. To remove excess oil, remove karanji immediately, and drain on paper towels. Karanji are now ready to eat. You can store it for a month in an airtight jar.

Kesar Malai Peda

Native to Uttar Pradesh, pedas are now available in many variations. Pic/ Librina Dsouza

"This kesar malai peda is India's dearest traditional Indian sweet which is made using milk solids and flavourings. Make this for your next festival gathering during Diwali and become a star," shares chef Librina Dsouza, 23eat street kitchen.

Ingredients

Ghee 2 tbsp, sugar ½ cup, khoya 250 gms, kesar milk ½ cup, (optional) pistachio 5-6

Method

1. In a pan, add ghee along with khoya. Cook it on a low-medium flame until the khoya starts to separate from the pan.
2. Add sugar, kesar milk, cook until the mixture thickens. Allow the mixture to cool down a bit.
3. Then take small portions of the mixture and shape them into delicious pedas.
4. Garnish with pistachios and kesar strands.

Kaju Katli

Easy to make Kaju Katli is loved by one and all. Pic/ Rajeshree Kothari.

"It is so versatile that you cannot restrict kaju katli to just Diwali but it still is every Indian's favourite Diwali sweet. Mithai is just a name but kaju katli is an emotion,” shares Rajeshree Kothari.

Ingredients

Cashews 100 gms, sugar 70 gms, handful of silver verak leaves

Method

1. Wash and soak cashews for 5-6 hours, remove all the water and grind into a smooth paste.
2. In a pan, add sugar and 1-2 tbsp of water and make thick syrup.
3. Add the cashew paste and cook till it leaves the sides. Let it cool down to room temperature and knead it well till smooth.
4. Grease a flat surface and roll it evenly. 
5. Apply verak all over it and cut it to your desired shape.

Also Read: Jagerbomb laddoo, please

You can preorder these delicacies via Lokal Kitchen- a food app.

"Exciting news! Mid-day is now on WhatsApp Channels Subscribe today by clicking the link and stay updated with the latest news!" Click here!