CHENNAI: Here’s another chance to prove that Deepavali is never complete without sweets and savouries. From healthy alternatives like alsi di pinni and aralu hittina to the all-time-favourite milk powder barfi, Vaishali Vijaykumar gathers recipes from homechefs who have their roots in different parts of the country
Chorafali by Manisha Kumbhat
Ingredients
Besan (gram flour): one cup, Urad flour: 1/3rd cup, Baking soda: 1/8 tsp, Oil: 1 tbsp, Extra oil for deep frying, Water: 1/4 cup, Red chilli powder: 2 tsp, Black salt: 1 tsp, Aamchur powder: 2 tsp
Method
Nolen gurer rosogolla by Madhurima Chowdhury
Ingredients
Full-fat milk/ whole milk: 2 litre, Sugar: 1 cup, Nolen gur (date palm jaggery): 2 cups, Lemon/lime juice: 5-6 tbsp, Water: 6-8 cups
Method
Notes
Be sure to use a wide pan for cooking the chenna balls. Do not crowd the pan with the balls, use two cooking pots if needed.
Do not make very big balls as they swell up to double their size when cooking.
Aralu hittina unde by Meena H
Ingredients
Aralu hittu (popped sorghum powder): 3 cups, Black sesame seeds: 1/4 cup, Ghee: 3 tbsp, Cashew nuts (halved): 1/2 cup, Green cardamom powder: 1/4 tsp, Water: 1/4 cup, Jaggery: 2 cup
Method
Notes
In case the mixture turns cold while still making the laddoos, try warming it on low flame to see if the binding process improves. Adding a little milk/fresh cream and mixing well also helps. But, the laddoos need to be consumed the same day/refrigerated for a little longer shelf life.
Milk powder barfi by Vidya Srinivasan
Ingredients
Milk powder: 1 cup, Melted ghee: 1/2 cup, Powdered sugar/icing sugar, as per taste: 1/2 cup, Cardamom powder: 1/4 tsp, Nuts of your choice, Salt: a pinch
Method
Alsi di pinni by Rakhi Mahey
Ingredients
Alsi (Flaxseed): 150 g, Wheat flour: 500 g, Oil: 400 g, Sugar: 350 g, Almond: 100 g, Cashew: 100 g, Pistachio: 1 tbsp, Raisin: 1 tbsp
Method
Notes
Although, traditionally, this is made using desi ghee and jaggery with equal amounts of aata and alsi; the recipe has been modified to suit Chennai’s weather conditions as pinni is actually a winter dessert.
These can be stored in airtight containers under refrigeration for up to 7 to 10 days.
The sugar quantity can be reduced further or increased as per preferred.
Dates & poppy seed laddoo by Anushruti
Ingredients
Dates (deseeded): 500 g (3 cups), White poppy seeds: 4 tbsp, Dry coconut, grated fine or desiccated coconut: 200 g (2 cups), Almonds, chopped: 150 g (3/4 cup), Nutmeg, grated: 1/4, Cardamom pods, crushed: 6 to 8, Ghee (for a vegan option use coconut oil): 1 tsp, Jaggery: 220 g (3/4 cup)
Method
Beetroot banana uniappam by Aalekhya Vasantavada
Ingredients
Beetroot: 1, Rice flour: 1/2 cup, Banana ripe: 1 large, Jaggery: 50 g, Milk: 1/3 cup, Cardamom powder: 1/2 tsp, Baking soda: one pinch, Grated coconut: 1/2 tbsp
Method
Gulgula by Pranav Iyer
Ingredients
Jaggery: 1/2 cup, Water: 1/3 cup, Wheat flour: 1 cup, Fennel: 1 tsp, Cardamom powder: 1 tsp, Baking soda: 1/2 tsp, Salt: 1/4 tsp
Method
Pootharekulu jaggery with dry fruits by Sowjanya Dhanala
Ingredients
Jaggery: 1/2 cup, Water: 1/3 cup, Wheat flour: 1 cup, Fennel: 1 tsp, Cardamom powder: 1 tsp, Baking soda: 1/2 tsp, Salt: 1/4 tsp
Method
Pootharekulu jaggery with dry fruits by Sowjanya Dhanala
Ingredients:
Cardamom powder: 1 tsp (fine powder), Cashews: 150 g, Dry fruits: Almonds, pistachios (finely sliced), Ghee: 150 g, For rice sheets: Heavy gluten rice or boiled rice: 250 g, Water: 500 ml
Method
For pootharekulu chuttalu
Dry-roast nuts in a heavy-bottom pan on a low to medium heat.
Sauté the nuts until light golden colour; allow them to cool. Grind them into coarse powder or cut them into fine slices.
Grate jaggery. Take sliced or grounded nuts separately in a bowl and melt ghee.
Take two-three layers of pootharekulu and place them on a flat surface. Apply some ghee on it.
Add nuts, jaggery and start folding it gently. Ensure that it is folded evenly and store them in airtight containers.