2 Amazing Dessert Recipes To Prepare For Your Family On Diwali Day

It is officially Diwali day, and a part of us want to give it our all and make it the best day for all who matter to us. Stomach has always been considered not just a way into a man’s heart but also into the soul of all our near dear ones. So this Diwali why not prepare some amazing desserts for your family?

Well, do not worry about the recipes because we most certainly have got you covered. Check out the two amazing recipes that you can prepare for your family-

Khusbu-e-Roshkodom

Ingredients:

1. 500 gm. khoya
2. 15 strand saffron
3. 2 cup sugar grated coconut as required
4. 4 drops of edible food colour
5. 1, 1/2 litre milk powdered
6. Green cardamom as required
7. 4 teaspoon icing sugar
8. Water as required
9. 2 tablespoons lemon juice

Method:

1. Boil milk, add lemon juice to create chenna, strain, and knead into a soft dough.
2. Shape chenna into small rasgulla balls.
3. Make red sugar syrup by boiling water, sugar, saffron, and red colour until it reaches a one-string consistency.
4. Soak rasgullas in the sugar syrup. Cook khoya until brown, add grated coconut and cardamom, and shape into flat circles.
5.  Place soaked rasgullas inside the khoya press and secure.
6. Roll in a mixture of grated coconut and icing sugar, and refrigerate for an hour. Enjoy Khusbu-e-Kadam!

Fig and Walnut Bar

Ingredients:

• 1/2 pound dried figs, stem removed.
• 1/2 cup prune juice, ( will be reduced to 1/4 cup).
• 1/2 cup walnuts, chopped. Leave a few pieces whole.
• 2 tablespoons Sambuca or anise liquor or anise seeds, to taste.

Method:

1. Make sure your figs have all the hard parts of the stem taken off and cut into small pieces.
2. Put them in a pot with prune juice and add it to the pot. If you’re adding any liquor, (anise seeds it’s optional) add it now and cook for a bit to break up the figs.
3. Add a bit of water if the figs are dry.
4. Take off the heat and add the walnuts to the mixture.
5. Put it on a rectangular mould with parchment paper, spread it evenly and let it sit in the fridge.

Recipes by Jaybir Negi, Pastry Chef at The Deltin, Daman