Photographs: Lavanya Kumara Krishnan/Creative Commons Aditi Bose
As part of our everyday series on Diwali recipes, we bring you some more unconventional recipes to try on!
This Diwali, we spoke to women from different parts of the country and asked them to share their special festive recipes with us.
From the apple coconut poha to macaroni kheer, here are some simple, unconventional recipes for you to make and share with your loved ones.
Dry Fruit and Peanut Laddoo
Ingredients
- One cup of peanuts (roasted)
- Jaggery according to the desired level of sweetness
- A couple of spoons of ghee
- A cup of slivers of cashew, almonds and some raisins
Method
- Crush the peanuts in a mixer.
- Pour it into a bowl.
- Add the dry fruits.
- Melt the jaggery a little and add to the crushed peanuts and dry fruits.
- Mix it well.
- Grease your hands with ghee, take a lump of the mixture and roll it into a ball.
- Repeat this for the rest of the mixture.
- Your Dry fruit and peanut laddoo is ready to be served.
Recipe courtesy: Alka Bhatia, Homemaker, Delhi
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Reader Invite
Do you have an interesting Diwali recipe to share? Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.
Sugar triangles
Photographs: Todd Jordan/Creative Commons
Sugar Triangles
Ingredients
- Half kg maida flour
- 3 cups of sugar
- 1/4 teaspoon cooking soda
- Water
- A few strands of saffron
- A kilo of ghee. Alternatively oil can also be used
Method
- To the flour add cooking soda and few spoons of ghee.
- Add water and knead it into a dough.
- In a bowl take the saffron strands and add a little water.
- Once it turns yellow, mix this into the dough well.
- Roll the dough into circles and cut out triangular pieces.
- Deep fry in ghee till it turns golden brown.
- Drain out the excess ghee and put it in a flat bottomed dish
- Empty the sugar into half a pan of water and bring to a boil till it starts to become caramelised.
- Pour this over the triangle pieces generously and leave it to cool.
- Dust some sugar powder and serve the crunchy triangles.
Recipe courtesy: Dipali Saigal, Interior Designer, Chandigarh
Macaroni Kheer
Photographs: Courtesy Cookatease
Macaroni Kheer
Ingredients
- A cup of macaroni
- 1 litre milk
- Half a cup of condensed milk
- 2 cups of sugar
- 1 teaspoon green cardamom powder
- Half a cup of cut cashews
Method
- Boil the macaroni in a pan with a little oil so that they don't stick together.
- Drain out the water and leave aside.
- Boil the milk in a deep bottomed pan.
- Add the macaroni and stir.
- Once the mixture begins to thicken, add sugar, cardamom powder and condensed milk and keep stirring.
- Turn the flame into the simmer mode and add the cashew pieces.
- Mix well and remove from the flame.
- Pour into small bowls and serve.
Recipe Courtesy: Jyotsna Ramchandani, Recruiter, Mumbai
Apple Coconut Poha
Photographs: Created using images from Creative Commons
Apple Coconut Poha
Ingredients
- 1/4 cup of peeled and boiled apple into tiny pieces
- 2 cups of poha
- A cup of sugar
- A few spoons of grated coconut
- A pinch of green cardamom powder
Method
- Boil the sugar in water.
- Once it begins to caramelise, add the washed poha.
- Make sure that when you are washing your poha, all the excess water is drained out.
- Mix well.
- Add boiled apple pieces.
- Add cardamom powder and grated coconut.
- Stir well.
- Pour into bowls and serve.
Recipe courtesy: Chinmoyee Sarkar, Home Maker, Delhi
Melon Seed Pak
Photographs: Wai Keong/Creative Commons
Melon Seed Pak
Ingredients
- 1 cup khoya
- 1/2 cup dried, peeled and roasted melon seeds
- 1/2 cup sugar
- 1 cup water
- 2-3 spoons of ghee
Method
- Melt the ghee in a pan and then add the khoya.
- Saute it till it gets a little fried.
- Remove from the flame and add the seeds
- Now boil the sugar in the water till it begins to turn sticky.
- Add this sticky sugar to the khoya.
- Stir briskly to mix it in well and so that it does not turn lumpy.
- Transfer it into a flat greased dish and allow it to cool.
- Once it has cooled down, cut into squares and serve.
Recipe Courtesy: Debarati Ghosh, college student, Delhi
Liked this recipe? Click here for more recipes and food features!
Reader Invite
Do you have an interesting Diwali recipe to share? Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.
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