Try these Diwali special recipes at your home

DIWALI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

PINEAPPLE & BADAM HALWA

Ingredients                                    Quantity

Almond                                                   250gm
Pineapple fresh                                      200gm
Desi Ghee                                                150gm
Sugar                                                        125gm
Khoya danedar (Reduced milk)          150gm
Green Cardamoms (powder)               01gm
Cashewnut chopped                              15gm

Method:

• First, rinse, peel and finely chop the pineapple
• Heat ghee in a heavy pan on medium flame. Add the chopped pineapple and mix well with the ghee. Cook pineapple on medium flame. Continue to stir until the moisture dries up. Add almonds and sauté continues till halwa turns thick. Before adding almonds, boil the almonds for 2 mins, remove the skin and then blend it in a blender.
• Add sugar and sauté continues until it’s mixed well. Add khoya and keep stirring to avoid burning. Switch off the flame. Add nuts and cardamom powder, mix well and serve it hot or cold

CRUNCHY CHOCOLATE

Ingredients                            Quantity

Dark chocolate                           200gm
Milk chocolate                            200gm
Almonds                                      20gm
Cashew nuts                               20gm
Dates                                           20gm
Pista                                             10gm
Red cherry                                  10gm
Raisins                                        10gm

Method:

• Take all dry fruits and chop. Take milk chocolate and dark chocolate compound and mix equal portions in each bowl. Then put in to the double boiler and heat for 5 min. and stir. Now mix chopped dry fruits in this melted mixture.
• Take any shaped mould and fill it for good shape and freeze it for at least two hours. Garnish with nuts or dry chocolate or as per your choice and enjoy!

GULAB KULFI

Ingredients                         Quantity

Sugar                                       100gm
Full cream milk                    500ml
Corn flour                              50gm
Cardamom powder              2gm
Almond chopped                  30gm
Gulkand                                 20gm
Rose water                            10ml
Fresh cream                         150ml
Rose petals                           5gm

Method:

• Heat milk in a pan medium over low heat; let it boil for 10 minutes. Add sugar and stir well. Let the milk boil until sugar dissolves completely. Add the corn flour into the milk and whisk well to dissolve completely
• Reduce the heat to low and keep stirring for 10 minutes. Once the milk has thickened, add cardamom powder, almond and gulkand. Stir well until the gulkand is combined well. Add cream and rose water, mix well. Let it boil for 2-3 minutes
• Turn off the heat and let the kulfi mixture cool. Now pour the kulfi mixture in kulfi mould , cover it and freeze for at least 6 hours or till the kulfi is well set
• Now take out the kulfis from the mould with the help of a knife and garnish with rose petals and serve

THAI STEAMED CORN BALLS

Ingredients                                        Quantity

American corn                                         500gm
Yellow Curry paste                                  50gm
Lemon leaves, finely chopped              05nos
Coconut milk powder                             50gm
Lemon juice                                             1 ml
Corn flour                                                 100gm
Baking powder                                        2gm
Salt and pepper to taste

Method:

• Cook the corn for at least 05mins and put it into the blender to make a smooth paste
• Add in this paste, coconut milk, lemon leaves, lemon juice, yellow curry paste, corn flour, baking powder, salt and pepper. Mix all together well to make smooth mixture
• Make small balls of the mixture and line them in steamer and steam them for 10 mins. Garnish, serve hot with yellow curry sauce.