Lip-Smacking Diwali Recipes to Enjoy on the Day
The biggest festival in the country is incomplete without making special dishes. Make this Diwali extra spicier, juicier, and sweeter with quirky food ideas and take the celebrations one notch further. Here, are our top Diwali recipes pick. Think you can top that?
I. Makhane Aur Kaju Ki Kheer:
This dish is imbued with the divinity of lotus seeds, a luxurious touch of khoya and milk, and the goodness of pistachios and almonds. There’s no reason you should miss on this dessert on the ‘D-day’.
1/2 Litre Milk
3 Tbsp Khoya/Mawa
1 Tbsp Almonds, chopped
1 Cup cashew nut (toasted) and Lotus Seeds (puffed)
1 Tbsp Pistachios, chopped
2 Tbsp Pure ghee
1/4 tsp Green cardamom powder
1. Take a non-stick pan and heat ghee in it. Take another non-stick pan, a deep one, and heat the milk until it starts boiling. Now, add cashew nuts and makhane to the first pan and begin sautéing lightly.
2. Add powdered sugar and khoya to the milk and boil on low heat. Now, add sautéed makhane and cashew nuts to it and mix gently. Add pistachios, almonds, and green cardamom powder.
3. Take it off the heat and cool it to room temperature.
4. Refrigerate it and serve chilled.
II. Hare Matar ki Tikki:
While relishing the sweets, don’t forget to include the spice of life in your Diwali recipe. This delicious tikki tastes extra good with yoghurt, green & tamarind chutney.
500 g green peas (shelled)
1 tbsp ginger, chopped
2 Tbsp desi ghee
Green chillies to taste
1 Tbsp chaat masala
Roasted chana powder, for binding
1 boiled potato
1/2 tsp yellow chilli powder
1 Tbsp fresh coriander
1 tsp cumin powder
Salt to taste
For Tamarind Chutney:
2 Tbsp jaggery (gur)
2 Tbsp tamarind pulp
1/2 tsp cumin powder
1/2 tsp garam masala powder
For Hare Matar ki Tikki:
1. Boil the green peas and then mash using a potato masher. Also, mash the boiled potato separately.
2. Sauté green chillies and chopped ginger in heated ghee in a pan. Now, add the crushed green peas to it and cook until the ghee starts leaving pan’s sides.
3. Add chaat masala, yellow chilli powder, cumin powder and salt and continue cooking.
4. Now, take the pan off the heat and add roasted chana powder for the purpose of binding. Add the mashed potato now, along with the chopped coriander.
5. Adjust the seasoning.
6. Make little patties out of the mix. Cook them over the griddle with desi ghee until a golden crust develops.
For Tamarind Chutney:
1. Boil together jaggery and tamarind pulp in 1 cup of water.
2. Add cumin powder and garam masala powder. Cook for a few minutes until you get a smooth appearance.
III. Gulabi Phirni:
This delectable dessert with rice and fragrant milk is a perfect contender for the pious and auspicious festival of Diwali. Rose water and petals enhance its aura.
1/2 Cup Milk
1 Cup Basmati rice, soaked
2-3 Cups Milk
1/4 tsp Cardamom powder
3 Tbsp Sugar
3-4 strands of Saffron
2 tsp Rose water
1 Tbsp Rose petal powder
1. Take a kasora* and wash it properly. Soak it in water for 10-15 minutes.
2. Take a mixer, and blend together the 1/2 cup milk and soaked rice. Do not let it turn into a very fine paste. Stop when it becomes a little grainy.
3. Take a pan and add rice blend & 2 cups of milk into it. Milk quantity can be adjusted as per the consistency.
4. Now, add rose water, rose petal powder, saffron, cardamom powder, and sugar.
5. Stir it till it is lump free and thick.
6. Now, pour the phirni mixture into a kasora.
7. Sprinkle it with a few fresh petals of rose.
8. Refrigerate it for 3 hours.
9. Serve cool.
*A kasora is a round shallow earthen bowl. You can get it easily from a potter. In case you couldn’t, a glass bowl can be used as its substitute.
IV. Khoya Paneer:
This royal treat can effortlessly be the star of the show on the day. Easy to cook, this creamily rich dish with cheese chunks can be savoured with butter or aalu naans.
500 Gram Paneer (cubed)
1 Cup Cashew Nut
1/2 Cup Khoya
2 Tbsp Desi Ghee
2-3 Nos Green Coriander
1/2 Nos Ginger, chopped
1/4 Cup Curd
2-3 Nos Green Chilli, chopped
2-3 Nos Green Cardamom
Salt to taste
1. Wash the cashew nuts. Grind them after boiling.
2. Heat desi ghee in a pan. Add green cardamom and green chillies. It’ll start crackling.
3. Now, add beaten curd, salt, and cashew nut paste in it. Cook for about 10 minutes.
4. Then, add paneer cubes and grated khoya and still well. Adjust the seasoning.
5. Top it with coriander leaves.
6. Serve it hot.
V. Beetroot Halwa:
This highly nutritional flavourful halwa is both a treat to eyes and the taste buds. Making an impression with this delicacy would be a cakewalk.
150 gm ghee
1-kilogram grated beetroot
50 gm mixed dry fruits
150 gm khoya
150 gm sugar
500 ml full cream milk
2 green cardamom
1. Thoroughly wash the beetroot and then peel it followed with the grating. Now, transfer it to a strainer and let it in the stream of cold water for about 5 minutes. Drain the excess water and put it aside.
2. Take a pan with a heavy bottom and heat it. Add grated beetroot and milk in it and cook on a slow flame for 20 minutes.
3. After the beetroot absorbs milk and is cooked, add ghee and cook for another 10 minutes. Add cardamom powder and sugar. Grated khoya can be added now.
4. Cook for 10 more minutes. Serve with a garnish of dry nuts.
Are there any special recipes you make on Diwali? Do share with us.