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.
