Diwali and mithais are synonymous – so we bring to you our top 5 picks of the season! If these won’t make your mouth water and get you in the Diwali mood then we don’t know what will!
Hara Moong Ka Halwa – Green moong, sautéed in ghee and cooked with sugar and dry fruits to make a rich and delicious halwa. The emerald green colour and rich taste makes it perfect for the Diwali festivities.
Just one simple twist and a good old kaju kalti get a diwali brand new makeover. Cashew and almond powder mixed with sugar and rose syrup - set and cut into rocket shapes and skewered to look like feisty rockets – which you can eat!
Traditionally this deep fried choux pastry is served with a chocolate dipping sauce, but we gave it a desi twist to make it fit Diwali festivities. How about a rich smooth pear flavoured rabdi to dunk the crunchy churros in? Sounds divine, doesn’t it?
Ice cream can be a part of any celebration and Diwali is no different. This one has the dulche de leuche type of sweetness from the caramel and bananas with the green cardamom adding a lovely Indian mithai fragrance and flavour.
Three of our favourite things in one delicious dessert – nutty sesame seeds, dark chocolate and salty caramel. A thin salted caramel sheet studded with sesame seeds alternated with layers of dark chocolate in a parfait. Crunchy sweet and delicious.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.