These recipes of best Diwali snacks and sweets will sort out your Diwali cooking plan
Mumbai chefs share recipes of quick-fix dishes that you can prepare at home during Diwali. The ingredients are regular ones and are readily available in the market. Out of a long list of Diwali delicacies, we have picked top three snacks and sweets. Take a look
1. Mawa Burfi
Ingredients:
1. Grated khoya\mawa - 1
2. Sugar- 1 cup
3. Cardamom powder - ½ tablespoon
4. Chopped pistachios for garnishing
Method
1. Heat pan on a medium high flame. Add khoya and sugar and fry until the sugar melts and khoya turns soft.
2. Add cardamom powder in this mixture and set in a greased tray.
3. Let it get cool completely.
4. When mawa set in tray, slice it in burfi shape and garnish with chopped pistachios.
5. Your Mawa Burfi is ready to be served
(Recipe by Chef Kamlesh Rawat)
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Bhajnichi Chakli
2. Bhajnichi Chakli
Ingredients
1. Short grain rice - 1 cup
2. Split black gram - 1/4 cup
3. Split Bengal gram - 1/4 cup
4. Dry coriander seeds- 5 to 6 tablespoon
5. Cumin seeds - 1-3 tsp
6. Turmeric powder - 1/4 tsp
7. Asafoetida - 1/4 tsp
8. Carom seeds - 1/2 tsp
9. Roasted sesame seeds - ½ tbsp
Method
1. In a big pot add 1 cup of short grain rice, ¼ cup black gram and ¼ cup split Bengal gram and roast well. Add 5 to 6 tablespoon dry coriander seeds and 1 to 3 tablespoon Cumin seeds and roast again on high flame.
2. Take this mixture in jar and add 1 tablespoon turmeric powder, 1 tsp carom seeds, 5 to 6 tablespoon roasted sesame seeds and blend well.
3. Take mixture in bowl than add Water to make dough. Rest the dough for 7 minutes.
4. Now grease oil in a Chakli Maker Machine than fill chakli dough and cover. Grease butter paper with oil.
5. Shape chakli using chakli maker and deep fry in hot oil until golden brown.
6. For presentation place chakli in plate and garnish with flowers
7. Bhajnichi Chakli is ready to serve.
(By Chef Gautam Mehrishi)
Anarasa
3. Anarasa
Ingredients
1. Rice, soaked for 2 days - 1 cup
2. Curd - 50 grams
3. Caster sugar - ¼ cup
4. Poppy seeds - ½ cup
5. Cashew nuts, bundi, rabdri and basil leaves for garnishing
Method
1. In a mixer jar add 1 cup of soaked rice. Grind and make a smooth paste. Pour batter in bowl.
2. In a bowl add 50 grams curd, rice mixture, ¼ cup caster sugar and make dough. Rest the dough.
3. Spread poppy seeds on a chopping board. Place a round ball of dough and coat with poppy seeds. Shape the anarasa and deep fry until light brown.
4. Now put anarasa in serving bowl. Garnish with cashew nuts, bundi and basil leaves. Serve with rabri.
5. Anarasa is ready to serve.
(By Chef Gautam Mehrishi)
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