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Monday, May 16, 2022

Diwali 2016: Sweet recipes and snacks to get you in the festive mood

IT's that time of the year again when no celebration is complete without a touch of sweetness. Indulge with these Diwali recipes and make yourself and your loved ones happy.

By: Express Web Desk | New Delhi |
Updated: October 27, 2016 8:55:48 pm
Indulge in some comfort food this Diwali. Indulge in some homemade food this Diwali.

What is a celebration without good food? Keeping up with the spirit of festivities, we bring you a few Indian recipes to get you in the mood. These recipes might help you hone your culinary skills and turn you into the biggest host of the season and the years to come. Try them out today!

Enjoy the goodness of pumpkin with this recipe. Enjoy the goodness of pumpkin with this recipe.

Maple and Hing (Asafoetida) Roasted Pumpkin Planks with a Maple Lemon Raita (Curd)
Calories: 346

For Maple and Hing Roasted Pumpkin Planks
6 slices – Pumpkin (peeled and cut into long rectangular slices)
2tbsp – Maple Syrup
5g – Cinnamon stick
2g – Cloves
5g – Peppercorns
1 pinch – Asafoetida
5g – Cumin seeds
Kashmiri red chilli
Salt to taste

For Maple Raita (Maple Curd)
1tbsp – Maple syrup
1/2 cup – Plain yoghurt
1/2tsp – Lemon juice
1tsp – Lemon zest punch
1tsp – Chopped Coriander leaves
Red chilli powder
1tsp – Chopped onion
1/2tsp – Chopped green chilli
Black salt pinch

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* Roast the spices. cool and grind in a mortar with a pestle. Marinate the pumpkin pieces with the spices and add 1tbsp of the maple syrup and 1tsp of olive oil to it.

* Pan-fry the slices in a non-stick pan until just cooked.

* Put all the ingredients for raita together in a bowl and mix it well.

* Drizzle the Maple Raita over the pumpkin slices.

— Recipe by

Have you tried beetroot halwa before? Have you tried beetroot halwa before?

Beet and Semolina Halwa with Raisins
Calories: 2853

3 – Beetroot (grated)
1 – Carrot (grated)
1 – Apple
180ml – Maple syrup
3/4th cup – Semolina
1/2 cup – Ghee
1/2 cup – Coconut milk
1/2 cup – Raisins (plumped in hot water)
4 to 5 – Walnuts (shelled and unsalted)

* Put half the ghee in a pan, heat it and roast the semolina until golden brown.

* Transfer into a plate and set aside.

* In the same pot, melt the rest of the ghee.

* Add the grated beetroot, carrot and apple and sweat for 15 mins until soft and the juices have almost evaporated.

* Add the semolina, maple syrup and coconut milk and cook for 15 mins until the mix is dry yet moist.

* Stir in the raisins and grate the walnuts on top.

* Garnish with silver or gold leaf if you want.

— Recipe by

For the fitness freaks, there's always Himachal Apple and Pomegranate Chaat with Maple Tamarind Chutney. For the fitness freaks, there’s always Himachal Apple and Pomegranate Chaat with Maple Tamarind Chutney.

Himachal Apple and Pomegranate Chaat with Maple Tamarind Chutney
Calories: 460

For Himachal Apple and Pomegranate Chaat
1 cup – Apple (diced)
1/2 cup – Pomegranate (peeled)
1tsp – Spring onions (chopped)
1tbsp – Tomatoes (chopped)
1/2 cup – Potatoes (boiled and cubed)
Salt & Pepper to taste
Coriander leaves (chopped)
Chat Masala
Green chillies
1 pinch – Red chilli powder
1 pinch – Cumin powder

For Maple Tamarind Chutney
2tbsp – Tamarind pulp
2tbsp – Maple Syrup
1 pinch – Black salt
1/2tsp – Amchoor powder (Dry mango powder)
1 pinch – Cumin powder
1tsp – Olive oil
1/2tsp – Ginger (minced)
1/2tsp – Green chilli (minced)
1 tbsp – Warm water

* Toss all the ingredients for Himachal Apple and Pomegranate Chaat in a bowl and mix well.

* Blend the ingredients for the Maple Tamarind chutney until smooth.

* Add the chutney and serve garnished with chopped coriander leaves and just a squeeze of lemon on top.

— Recipe by

The goodness of Thandai and Panna Cotta rolled into one. The goodness of Thandai and Panna Cotta rolled into one.

Thandai Panna Cotta
Calories: 1530

275ml – Heavy cream
2g – Gelatine
140ml – Maple Syrup
5ml – Rose water
A few strands of saffron
1 pinch – Black pepper powder
1tsp – Almond (ground)
1 tsp – Cashew nut (ground)
1 pinch – Salt

* Soak the gelatine in 2tbsp of cream and heat gently until it dissolves.

* Heat the rest of the cream to a gentle simmer.

* Add maple syrup, saffron, rose water, ground nuts and black pepper and mix well until everything dissolves. Now, stir in the gelatine mixture.

* Pour into glasses or bowls and chill for 4 to 5 hours until set.

* Garnish with grated almonds and maple whipped cream.

— Recipe by

Pista Micro Sponge, Gajar Halwa with Saffron Mousse and Himalayan Honey Comb. What more could you ask for in a dessert? Pista Micro Sponge, Gajar Halwa with Saffron Mousse and Himalayan Honey Comb. What more could you ask for in a dessert?

Pista Micro Sponge, Gajar Halwa with Saffron Mousse and Himalayan Honey Comb
Calories: 400

For Pista Micro Sponge
8 – Eggs
1 – Egg yolk
160g – Sugar
3g – Salt
42g – Flour
50g – Pista powder
20g – Pista paste

For Gajar Halwa
1kg – Carrot peeled and grated
300g – Sugar
500g – Khoya
250g – Ghee
10g – Cardamom
200g – Mix dry fruits

For Saffron Mousse
50ml – Milk
50ml – Cream
2 – Egg yolks
25g – Sugar
1 pinch – Saffron strands
5g – Gelatin leaf
100g – Whipped cream

For Himalayan Honey comb
200g – Sugar
100g – Pure honey
60ml – Water
15g – Baking soda
5g – Himalayan salt

* Whip egg and the egg yolk with sugar. Add sifted flour, salt, pista powder and pista paste to it.

* Put the batter in a plastic glass and microwave for about 1 min.

* Take out once it cools down, scrap the side of the plastic glass to remove the sponge.

* In a thick sauce pan mix carrot and sugar and cook until all water evaporates.

* Add ghee to it and cook it for a while. Add shredded khoya, cardamom powder and dry fuits to the mix.

* Boil milk and cream with saffron strands, made sabayon with whipped yolks and sugar on a double boiler. Whisk it vigorously until the batter becomes thick.

* Add gelatin in the hot batter and let it cool until 45 degree celsius, and then fold the whipped cream. Use as required.

* In a thick sauce pan, caramel sugar honey with water and let it cook till 145 degree celsius, until its starts getting a honey colour.

* Add baking soda, Himalayan salt and mix it vigorously. Pour over the silpat to cool down. Do not touch the mix as it is boiling hot and let the bubbles settle down.

* Once cool, keep it in air tight container.

— Recipe by The Leela Palace, New Delhi.

Come fall in love with the symphony of Indian desserts. Come fall in love with the symphony of Indian desserts.

Symphony of Indian desserts – Mango Ghewar and Kulfi (Berry / Fig & honey/ Saffron pista)
Calories: 350

For Mango Ghewar
3 cups – Plain Flour
1 cup – Ghee
3-4 – Ice cubes
4 cups – Water
1/2 cup – Milk
1 cup – Mango Puree
1kg – Ghee

For Kulfi
2.5ml – Milk (full fat)
250g – Sugar
10ml – Gulab Jal
200g – Condensed milk
50g – Mix red berries
30g – Figs
20ml – Pure honey
100g – Pista
1 pinch – Saffron strands

* Prepare sugar syrup of 1 thread consistency and keep aside.

* In a large bowl put ghee and then mix milk,flour, mango puree and water together to make a smooth batter. Add water as required. Batter should be of running consistency.

* Take a steel cylindrical container (height should be at least 12-inches and diameter 5-6 inches), fill half of it with ghee and heat.

* When ghee is hot, pour a glassful of batter in the centre slowly in one continuous threadlike stream.

* Allow foam to settle. Pour one more glassful in the hole formed in centre.

* When foam settles again, loosen ghewar with an iron skewer.

* Place on a mesh to drain excessive oil.

* Keep sugar syrup in a wide flat bottomed container to fit in ghewar.

* Dip ghewar in it, and remove. Keep aside on mesh to drain excess syrup.

* Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.

* In a thick pan, heat full fat milk and bring it to boil by stirring it until reduced to half.

* Now, add sugar, condensed milk, berries, fig & honey, saffron & pista and gulab jal.

* Keep on simmering the milk with added flavors until the milk is reduced to ¼th of its original quantity.

* Let the mix completely cool down and then fill in plastic cylindrical tubes. Keep it in the freezer.

* Just before serving, unmould the kulfi and serve.

— Recipe by The Leela Palace, New Delhi.

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