Diwali Dhoom 6 traditional mithais made easy | Recipes | Chef Sanjeev Kapoor

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Diwali Dhoom - 6 traditional mithais made easy

With the number of things to do for Diwali, that the painstaking process of making mithais for hours can definitely be avoided.

Instant Coconut Laddoos
Making this universal favourite is literally child’s play. Desiccated or fresh coconut slightly roasted, sweetened with condensed milk, studded with crunchy almonds, cashews and emerald pistachios. Plus you can experiment so much by adding fun ingredients like chocolate, sesame seeds or even rose syrup!

Quick Gajar Halwa
If not for the amount of time it takes to prepare, gajar ka halwa would be quite a common feature on menus. One simple hack – grate and boil the carrots before you sauté them for the halwa and that reduces the cooking time to almost half and keeps the gajar halwa moist and delicious.

Instant Gulab Jamun
Using milk powder is one of those brilliant shortcuts that lets you appreciate these delicious sweet dough balls as often as you would like to, but don’t because of the long process of making them. Just remember to fry the gulab jamun balls on low to medium heat, so while they take on that brilliant colour they cook well from inside too.

Instant Rabdi
Forget the strenuous process of reducing a ton of milk for hours and getting just a tiny bowlful of creamy rabdi. Try this instant recipe, which gets made in about 30 minutes from scratch. Made with breadcrumbs, milk and condensed milk, flavoured perfectly with saffron and cardamom, a dunk in this rabdi can give several dishes a heavenly lift.

Quick Pineapple Halwa Burfi
This recipe never fails to impress. Pineapples and semolina are cooked within a tiny bit of clarified butter and minimal sugar (because pineapples have so much natural sugar). Set the prepared halwa in a tin and cut it into shapes of your choice. Or place quenelles of them on pieces of toasted bread or cake sponge and present them as attractive halwa canapés.

Instant Tawa Mithai Chaat
The best way to use up the abundance of diwali mithais this season is in this fuss-free recipe. Just cut up the mithai you have at hand into bite sized pieces - right from kaju katlis and gulab jamuns to anjeer rolls and malai sandwiches – you can use anything. Pour some rich rabdi into a hot tawa or a sizzler plate and place the mithais around it. Garnish with pomegranate pearls and dried fruits and place some toothpicks on the side then sit back and enjoy!

For more recipes that will brighten up your Diwali celebrations browse through SanjeevKapoor.com

Happy Diwali!

Happy cooking!

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MasterChef Sanjeev Kapoor

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.