Ahead of Diwali, chef Ranveer Brar has shared these lip-smacking sweet and snack recipes.
You can share your Diwali recipes too!
Rava Laddoo
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 10 to 15 laddoos
Ingredients
- 2 tbsp dessicated coconut, (optional)
- 5 tbsp ghee
- 8-10 cashew nuts, halved
- 1 cup rava
- ½ cup powdered sugar
- ½ tsp cardamom powder
- ¼ cup water
- 1 tbsp condensed milk
Method
- Heat kadai. Dry roast the dessicated coconut till light brown. Keep aside.
- In the same kadai, heat ghee and fry the cashew nuts.
- Remove with slotted spoon and keep aside. Chop them once cooled.
- In the remaining ghee, start roasting the rava.
- Roast for 8-10 minutes or untill light brown in color and becomes aromatic.
- In the kadai add powdered sugar and mix well for 4-5 minutes.
- Add coconut, cardamom powder and cashew nuts. Mix well.
- Pour in water, condensed milk and mix well.
- Start making laddoos when the mixture is hot.
- Serve.
Wheat Flakes Chivda
Ingredients
- 3 cups wheat flakes, crushed
- 2 tsp oil
- 1 cup dried cranberries
- 1 cup coconut, shredded
- 2 tsp sumac powder
- 1 cup roasted peanuts
- 1 cup roasted cashew nuts
- 2 green chilies, slit lengthwise
- 1 tsp red chili powder
- 10 to 12 curry leaves
Method
- Dry roast wheat flakes in a non-stick pan.
- Stir occasionally till crisp (approx 3 to 4 minutes). Keep aside.
- Roast coconut the same pan until turns golden brown and keep aside.
- Heat oil in a non-stick pan.
- Add cashew nuts, peanuts, green chillies and curry leaves. Stir well.
- Add this mixture wheat flakes, add roasted coconut, dried cranberries, sumac, red chili powder, salt, sugar and mix well.
- Cool and store in an air-tight container.
Murmura Laddoo
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 10 to 12 lemon size laddoos
Ingredients
- 3 cup murmura (puffed rice)
- 1 cup jaggery, grated
- 4 tbsp water
- 1 tsp cardamom powder
- 1/3 cup almonds, chopped (optional)
- 1/3 cup pistachio, chopped (optional)
Method
- Dry roast the murmuras in a pan till crisp.
- In a pan; add jaggery and water, mix till dissolved.
- Put it on simmer and cook until it reaches to 2 string consistency.
- Add cardamom powder into melted jaggery and mix well.
- Now add almonds, pistachios and murmuras into it and mix well.
- Turn off the flame. Allow it to cool for 1 minute but not more than that.
- With the wet hands start making balls by taking handful of mixture and start pressing into ball shape.
- Make laddoos of desired size and allow them to cool down, they will harden up.
- Store them in air-tight containers.
Foxtail Millet Chakli
Preparation time: 45 minutes
Cooking time: 35 minutes
Yield: 1 large jar
Ingredients
- 1 cup foxtail millet (kangni)
- ¼ cup split green gram (moong dal)
- 1 tbsp split roasted gram (roasted chana dal)
- ½ cup rice flour
- 1-2 tsp red chili Powder
- Salt to taste
- A pinch asafoetida
- ½ tsp carrom seeds
- 2 tbsp warm oil
- 2 cup warm water to knead dough
- Oil for deep frying
Method
- To make chakali flour, heat a kadhai on medium flame and dry the foxtail millet for 3 to 4 minutes. Remove and keep aside to cool.
- Dry roast the moong dal for 4 to 5 minutes or till fragrant. Remove and keep aside to cool.
- Combine foxtail millet, moong dal, roasted chana dal and grind to a fine powder.
- Remove this flour mixture in a mixing bowl.
- Add rice flour, red chili powder, salt, asafoetida, ajwain and mix well.
- Add in the warm oil and mix in the dough.
- Add warm water and knead into semi hard and smooth dough. Cover the dough with cloth and rest for 10 minutes.
- Put a portion of dough in the chakli mould and pipe the chaklis on butter paper.
- Cut it with scissor when desired size is achieved. Repeat with rest of dough.
- Form in batches. If spirals are not being formed that means dough has less moisture, add some water and knead well.
- Heat oil in a kadai. Deep fry the chaklis till golden brown. Remove and drain off excess oil.
- Store in air tight containers.
Methi Dhebra
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients
For dough
- 1 cup whole wheat flour
- ½ cup cornmeal
- ¼ cup bajra atta
- ¼ cup semolina
- 1 tbsp flaxseeds, toasted
- 1 cup fenugreek leaves
- 1 tbsp white sesame seeds
- ½ tsp carom seeds
- ½ tsp turmeric
- 1 tsp red chili powder
- ½ tsp fennel powder
- 1 tsp ginger garlic paste
- 2 tbsp curd
- 1 tbsp jaggery
- 1 tbsp oil (for binding)
- Salt to taste
- Water as required
- Oil for deep frying
Method
- Make semi-soft dough using all the dough ingredients using sufficient water.
- Make lemon size balls and press them on your palm with 1 cm thick size.
- Deep fry them in hot oil until golden brown in colour. Remove onto absorbent paper.
- Serve hot with curd.
Chef Ranveer Brar hosts the show Station Master's Tiffin on LF, an international lifestyle channel.
Readers, you can share your best Diwali recipes on getahead@rediff.co.in (Diwali Recipes) along with your NAME, LOCATION, and details of the recipe.
Also, please send us your original photograph/s of the recipe/s. We'll carry the best ones right here on Rediff.com.
Readers, you can share your best Diwali recipes on getahead@rediff.co.in (Diwali Recipes) along with your NAME, LOCATION, and details of the recipe.