Celebrate Diwali with these simple, delicious sweet treats

Traditional sweets are of the essence when it comes to Diwali and the celebrations are simply incomplete without home-cooked stuff.

Published: 17th October 2017 05:48 PM  |   Last Updated: 17th October 2017 05:52 PM   |  A+A-

Image used for representational purpose only.

By IANS

GURUGRAM: Traditional sweets are of the essence when it comes to Diwali and the celebrations are simply incomplete without home-cooked stuff. This time, celebrate the festival by indulging in some sweet and tasty treats.

Here are some mouth-watering recipes by Chef Sudipta Saha, The Pllazio Hotel, Gurugram.

1. Chocolate Sandesh

Ingredients

2 litres of full cream milk
5 grams of lemon salt
100 g of chocolate
10 g of coco powder
25 g of butter
50 g of sugar

Method

Boil milk at a low temperature. Put lemon salt in it.
Filter it using a muslin cloth and refrigerate. 
In a double boiler, add butter, chocolate chunks, sugar, and cocoa powder.
Pour it to the milk mixture. 
Refrigerate for 30 minutes.
Cut into squares.

2. Gulab Kheer

Ingredients

11 litres of full cream milk
100 g of basmati rice
100 g of sugar
Milkmaid
Rose water
Rose petals

Method

Boil milk at a low temperature for 30 minutes.
Add Milkmaid and sugar and cook for 5 minutes.
Add basmati rice and cook till rice becomes tender.
Add rose petals and rose water.
Let it cool.
Garnish with almond flakes. 

3. Shahi Tukda

Ingredients

1 litre full cream milk 
6 nos. milk bread
250 g of desi ghee
250 g of sugar
100 ml of water
5 pieces of small cardamom

Method

Cut the bread in a triangular shape, remove sides.
Fry in desi ghee till it turns golden in colour.
Dissolve sugar in luke warm water and dip the bread in it.
Boil milk till it becomes thick. Stir constantly.
Pour it on the bread.
Garnish with cardamom powder.

4. Ananas aur malai champ

Ingredients

500 g of raw pineapple
500 g of raw papaya
300 g of sugar
1 litre milk
200 g of khoya
Saffron

Method

Boil milk for 20 minutes at a moderate temperature. 
Add khoya when it gets thick. 
Refrigerate for one hour.
Boil pineapple and papaya for 5 minutes.
Add sugar, pineapple, papaya to a kadhai. 
Cook till it becomes sticky and add saffron.
Make small balls of the milk mixture.
Dip it in the pineapple and papaya mixture.

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