SUGAR HIGH

You will need:
Almond 500gm fried and crushed
Khoya 500gm
Milk 1 litre
Sugar 200 gm
Saffron 1 gm
Ghee 175 gm
Pistachio 50gm
Green cardamom 2 gm
Rose water 10ml

Method:
Boil milk and reduce it to 600ml. In the same vessel,add the crushed almonds and khoya. After simmering for 10 minutes on a slow fire,add ghee and cook it for another five minutes. Keep stirring while you add sugar and make sure it dissolves completely. Once the halwa changes colour to a creamy brown, add rose water,cardamom powder and saffron. Garnish with slivers of pistachio.

KALAKAND
This melt-in-your-mouth sweet preparation is very popular in north and east India.
Punjab Grill
Zorawar Kalra

You will need for a one kg portion:
Khoya grainy quality 1kg
Sugar 200gm/1 cup
Pistachio slivers 3 tsp
Chandi-ka-varq optional
Desi Ghee to grease tray

Method:
Heat khoya in a kadhai,and bring it to a boil over medium heat,stirring continuously. Use a flat spoon khurcha while stirring. After five minutes, remove from the heat and stir in the sugar till it is completely dissolved in the boiled khoya. Transfer the mixture immediately to tray preferably 12215;6 inches greased with ghee. Use a spatula to level the mixture in the tray. Sprinkle pistachio and thump the tray on a table to remove any air pockets in the mix.
Set it aside to cool for 15-20 minutes and wait for it to set. With the tip of a knife cut the set kalakand into tiny squares or any other shape of your choice. Remove the squares carefully onto a platter. Garnish with varq and serve.

BALUSHAHI
This flour pastry is deep fried and soaked in sugar syrup. It closely resembles a mini doughnut. A must in every Diwali feast.
Coriander Leaf
R. K. Reddy

You will need:
Refined flour 225gm
Ghee 125 gm
Yoghurt 2 tbsp
Baking powder 1tsp
Warm water 1tsp
For the sugar syrup:
Sugar 250 gm
Water 200 ml
Lemon juice 1tsp optional

Method:
Sieve the flour in a mixing bowl and add the melted ghee. Knead it into a stiff dough with yoghurt and warm water. Divide the dough into equal sized balls about 40 gm in weight and then flatten them in the palm of your hands.
Make a deep hole through the centre of the ball using your thumb. Keep these dumplings covered with a damp cloth.
For the sugar syrup,boil water and sugar for 15 minutes. Then add a bit of lemon juice to the syrup. The lemon juice clarifies the syrup and adds a dash of its own flavour it.
In a separate kadhai,heat ghee and fry the dumplings on medium heat. Fry them till they are golden brown in colour. Remove them on to a paper napkin to drain out excess oil. Immerse them in the sugar syrup while they are still hot. This helps the dumplings to absorb the syrup better. Dish the ready dumplings on to a platter and serve them hot or cold.