Diwali Recipes - The India Diaries

Treats For The Festive Season

Less than a couple of weeks to go for Diwali and practically every household has started smelling of ghee and sweets! So what special have you planned for this year? Whilst the regular are always everyone’s favourite, adding few new items is a novel idea too! Here are a few of my favourite, yet uncommon Diwali sweets, and their recipes.

Anjeer BarfiAnjeer Barfi: This particular recipe which I’d tried is by Chef Anurag Garg, who is a Junior Sous Chef at Courtyard by Marriott Chakan. You will need a kilogram of seedless dates, 200 grams of sugar, a little over a kilo of seedless dried figs, 80 grams of ghee, 100 grams of dried nuts and about 7 grams of powdered greed cardamom.

Making this is pretty simple and not very time consuming either. Clean the figs carefully, boil and chop them before keeping them aside. Next, rough the dates and in a vessel, cook the figs and dates over medium heat, stirring continuously.

After some time, add sugar, and again let the mixture cook, while stirring continuously. When the mixture starts to leave the sides of the vessel, add ghee and remove from heat. Once off the flame, add the chopped dried nuts. Now grease a tray and put the mixture in it. Level it across the tray and let it cool. Once it sets, cut into pieces, and serve.


Beetroot Halwa - TIDBeetroot Halwa: Amazed? Beetroot isn’t one of the most loved vegetables anyway, and to imagine making a halwa out of it might come as a surprise to many. Well, it did to me, I’ll admit.

To make this brilliant sweet dish, you will need a kilo of beetroot. Along with it, you’ll need 2 tbsp ghee, about eight pieces each of raisins and coconuts, half a liter of milk, two and a half cups of sugar and about 2-3 cups of water.

Making beet root halwa is pretty easy. In a shallow pan, add water and grated beetroot. Cover the pan and let the water boil until it gets evaporated. At this point, add the sugar along with half of the milk you have kept for this recipe. Stir continuously so that the mixture doesn’t stick to the bottom of the pan. Add ghee and keep stirring. Ultimately, add the remaining milk and let it simmer for 1-2 minutes on low heat. Your beetroot halwa is ready. Take it off the heat, and it is ready to serve, with raisins and cashews as garnish.

Read Next: Fashion Tips For The Festive Season.

Sooji Laddoo - TIDSuji Ke Laddoo: To make this, you will of course need sooji – about 500 gms, along with 500 mls of full cream milk, 300gm of sugar, six cups of ghee and a handful of mixture of cashew & raisin.

Heat the ghee in a pan, and keep it on medium flame. Here, add the cashews and the raisins. Fry for a couple of minutes and take the nuts out.

In the ghee, add the sooji and roast it until you get a faint, distinctive aroma. Add sugar and mix, and then add milk. Keep stirring so that there are lumps. Let the mixture thicken and let it cook until the sides start releasing from the pan. Now add the raisins & nuts, mix, make laddoos out of the mixture, and, your sooji ke laddoos are ready!


Author: Samarpita Sharma Mukherjee

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