Chef Sudhakar adds a touch of sweetness to Diwali celebrations.
Dry Fruit Barfi
- 50 gm almond
- 100 gm dates
- 50 gm raisin
- 50 gm cashew nuts
- Take a pan and shallow fry the almonds, raisins and cashew nuts.
Put all these ingredients in mixer jar along with dates.
Grind the ingredients.
- In a food pan, set the mixture.
Leave it for 10 minutes to set.
Once it sets, cut into rectangular pieces and serve.
Ragi and Coconut Laddoo
- 100 gm ragi flour
- 50 gm grated coconut
- 3 tbsp honey
- 20 gm sesame seeds
- In a pan, shallow fry the ragi flour till it becomes slightly brown.
Transfer the flour to a plate and keep it aside to cool down.
- Take ragi flour, add honey and finely grated coconut mixture to it.
Mix all the ingredients in a bowl and make a dough.
- Prepare small round dumplings out of the dough.
Coat the dumplings with roasted sesame seeds.
Chef Sudhakar is attached to the Bheemili Resort managed by Accor Hotel.
So, Dear Readers what are you cooking this Diwali?
Do you have a traditional recipe, which has been handed down by your mother or mother-in-law?
Would you be indulging in sweets made in ghee or opt for the healthy, fat-free varieties?
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