No Indian festival is complete without a gathering of friends and family and tons of food to go along with it. So this Kali Pujo and Diwali, when you have guests over, can you let them go without doing mishti mukh? Why don’t you check out popular cookery show Rannaghar for some delicious recipes? In the meantime, we got you the recipes of some lip-smacking sweets for Diwali from chefs across India which you can try out post Kojagori Laxmi Puja.
Scroll down for the recipes.
Saffron, large pinch
1 kg yoghurt
1/3 cup sugar
2 tbsp warm milk
Nutmeg powder, a pinch
¼ tsp green cardamom powder
5-6 almonds, blanched, peeled and sliced
8-10 pistachios, blanched, peeled and sliced
Put the yoghurt in a piece of muslin and hang it overnight over a bowl, in a refrigerator, to drain. Transfer the drained yoghurt into a bowl. Add the sugar substitute and mix well. Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well. Add the nutmeg powder and cardamom powder; mix well and chill in the refrigerator. Serve chilled, decorated with the almonds and pistachios.
Recipe courtesy: Maharaj Jodharam Choudhary, Khandani Rajdhani
Chena Sandwich with Orange Mascarpone Quenelle
For Chena Patties:
2 l full cream milk
1 tsp lemon juice
2 cups water
1 cup sugar
1 tsp saffron
For Saffron Cardamom Mousse:
150 g white chocolate
250 g whipping cream
½ tsp green cardamom powder
1 tbsp warm milk
½ tsp saffron
For Orange Mascarpone Quenelle:
50 g mascarpone cheese
1 tbsp honey
500 ml orange juice
½ tsp orange zest
3 orange segments
Pistachio and almond flakes for garnish
For Chena Patties:
Bring half of the milk to boil. Switch off the gas and add lemon juice. Stir gently. Keep on adding lemon juice and stirring until the milk splits completely to form chena. Strain the water by passing it through the cheesecloth so that you collect the chena in the cheesecloth. Do not throw the water (whey) away. Tie the cheesecloth at the ends and squeeze a bit to remove the excess water. Place the cheesecloth on a strainer and put some weight on top of it to remove more water. Let it remain for half an hour or so. Alternatively, you can also buy soft chena from the market.
Remove the chena from the cloth and knead gently until it forms a dough and your hands start feeling greasy. Do not overdo, else the patties can become hard and dry. Divide the chena dough into 10 equal balls and press lightly to give it a patties shape. Meanwhile, boil water and half the sugar in a pot. In a separate pot, boil the remaining milk and sugar, add saffron to it and let it simmer and reduce. Once the milk reduces to 2/3rd, remove and keep warm. Once the sugar is dissolved completely and the water is simmering, add half of the patties to it. Cover with a lid and cook for about 10 minutes. You will see that the patties have doubled in size. Remove the patties from the simmering syrup and transfer to a bowl with warm milk and saffron mix. Cook the remaining of the patties in the same way. Let the patties cool down and refrigerate it to be used later.
For the Saffron Cardamom Mousse:
Whip the cream until it reaches soft peak consistency, refrigerate it. Melt the white chocolate and keep aside for using once it is slightly warm. Warm up about a table spoon of milk, add the saffron strands and mix well. Add this saffron milk to the whipped cream; also add the green cardamom powder. Use the cut and fold method to mix the three evenly. Avoid over doing the mixing. Fold in the melted chocolate that should be at room temperature by now. Again, use the cut and fold method to fold in the chocolate to the mixture. Pour this mixture in a mould of your desired shape and fill it half way. Cover the mousse and refrigerate for an hour or two. Additionally, keep some for using as a stuffing in the patties.
For the Orange Mascarpone Quenelle:
Remove the cheese from the refrigerator and keep aside so that it comes to room temperature. In the meantime, put the orange juice to boil in a pan. Add some orange zest to it and let it reduce over gentle heat. In the meantime, remove the orange segments and peel them further to expose the pulp. Roughly chop the pulp. Once the juice reduces to 2/3rd its quantity, add honey and the orange segments. Continue to simmer to get a thin honey consistency. Let it cool. Cream the mascarpone cheese with a pallet knife or a whisk and add the cooled orange reduction to it. Mix well and refrigerate so that the mixture is tight and regains the cream cheese consistency.
For the assembly:
Once cooled, remove the chena patties from the milk, squeeze out excess milk and stuff a layer of saffron cardamom mousse between two patties. Refrigerate. Demould the saffron cardamom mousse on to serving plates; place a chena sandwich on of each of the plates. Use two spoons to form quenelles of the orange mascarpone mix and serve on side of the sandwich. Sprinkle pistachio and almond flakes on the plate.
Recipe courtesy: Chef Sidharth Sharma, Corporate Chef, Saints N Sinners Gurgaon.
Kaju Ki Kulfi with Anjeer and Falooda
For the Kulfi:
1.5 l whole milk (full cream milk)
50 g sugar
100 g cashewnuts
For the Anjeer Compote:
10 dried figs
50 g sugar
250 ml water
Juice of half a lemon
Method for the kulfi:
Boil and reduce the milk till it gets reduced to half its quantity. Add sugar and cook until the sugar dissolves. Cool it down to room temperature. In a food processor, chop the cashew on pulse. Add the cashew in milk mixture. Now with the help of a hand beater, incorporate air in the mixture to make it smooth and lighter. Keep the mixture in the freezer for 2 hours. Repeat the previous steps three times. Fill the moulds and refrigerate for at least 10 hours before serving. Remember to keep stirring the milk on low heat to avoid the bottom part getting burnt. Add the sugar towards the end of the reducing process of the milk and cook on very slow heat, till the grains have melted into the milk.
Method for the Anjeer Compote:
In heavy-bottom pan, caramelise the sugar. Add chopped fig in it and cook for 1 minute. Add water and continue cooking till it reaches thick consistency. Remove from heat and add lemon juice. Cool it and keep it in room temperature.
For the assembly:
Take out the kulfi from the mould and place on top the falooda. Top it with the anjeer compote and sabja (basil seeds). Garnish with fresh rose petal and enjoy.
Recipe courtesy: Chef Milan Gupta, Taftoon Bar & Kitchen, Mumbai
For more recipes, keep watching Rannaghar on ZEE5.