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Unusual Diwali recipes: Oats Gateaux, Jaggery Rajma and more
As part of our everyday series on Diwali recipes, here are some more really interesting recipes for you to share with your loved ones.
Jaggery Rajma
Ingredients
- Half a cup of rajma
- Half a cup of jiggery
- A spoon of crushed cardamom
- 3-4 spoons of grated coconut
Method
- Soak the rajma overnight so that they become soft
- Boil it till tender
- Boil the jiggery in a little water and add to the boiled rajma
- Mix the two well
- Ad the crushed cardamom and put into small bowls
- Sprinkle with grated coconut and serve.
Recipe Courtesy: Kavita Goel, cake baker, Delhi
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Unusual Diwali recipes: Oats Gateaux, Jaggery Rajma and more
Apricot Mawa
Ingredients
- A cup of condensed milk
- A cup of mawa
- Half a cup sugar
- A few strands of saffron
- A few spoons of ghee
- 250 gms apricots (dry)
Method
- Chop the apricots and then soak them overnight.
- Heat a pan and add a few spoons of ghee.
- Once it becomes hot transfer the apricots into it and cook well.
- Add sugar and stir.
- Add the grated mawa and keep stirring.
- Remove from the flame and transfer into bowls.
- Add saffron threads to the condensed milk.
- Pour it over the apricot mawa and refrigerate it for a while before you serve.
Recipe courtesy: Kavita Goel, cake baker, Delhi
Unusual Diwali recipes: Oats Gateaux, Jaggery Rajma and more
Beetroot Halwa
Ingredients
- 1/3 cup suji
- 2 beetroots grated
- 4 -5 spoons of ghee
- 2 cups sugar
- 2 cups milk
- Grated cashew
Method:
- In a pan heat the ghee and add the grated beetroot
- Once the colour changes to a deep red add the suji
- Stir it a minute and add the milk and reduce the flame
- Reducing the flame will allow the beetroot to cook
- Add the sugar and stir
- Once the mixture begins to thicken remove and transfer into bowls.
- Garnish with grated cashew and serve hot
Recipe Courtesy: Debarati Ghosh, college student, Delhi
Unusual Diwali recipes: Oats Gateaux, Jaggery Rajma and more
Chikoo Burfi
Ingredients
- 1 cup of khoya
- 5 chikoos
- Half cup sugar
- 4 teaspoons ghee
- A pinch of crushed green cardamom powder
Method:
- Take out the pulp of the chikoos and blend it well in a mixer.
- In a pan add the khoya and sugar and stir well.
- Once it begins to dry, add ghee and mix well.
- Once the mixture begins to leave the sides of the pan add the cardamom.
- Mix well and pour over a greased dish.
- Allow it to cool in the refrigerator.
- Cut into squares and serve.
Recipe Courtesy: Jyotsna Ramchandani, Recruiter, Mumbai
Unusual Diwali recipes: Oats Gateaux, Jaggery Rajma and more
Oats Gateaux
Ingredients
- 1/2 cup oats
- 1 cup sugar
- 1 litre milk
- Handful raisins
- A little vanilla from the pods; or a few drops of vanilla essence
Method:
- Take milk in a pan and bring to a boil.
- Mix the oats into it and keep stirring so that lumps don't form.
- Add vanilla essence.
- When the mixture begins to thicken, simmer the flame.
- Add sugar and raisins and gently stir for a few minutes.
- Pour it into small bowls and let it cool in the fridge before serving.
- Cooling the mixture will give it a gateau like consistency.
Recipe Courtesy: Alka Bhatia, home maker, 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.