As Diwali approaches, the excitement of the festive season is reaching its peak! In India, no celebration is truly whole without the delightful presence of sweets. What could be more wonderful than infusing your Diwali celebrations with a unique, personal touch by crafting delectable homemade sweets that you can savor with your dear ones?
This Diwali, trade the clamor of fireworks for the delightful symphony of chopping and infusing aromatic ghee into dry fruits as you create a range of irresistible sweets right in your own kitchen.
Rasmalai Coconut Cake by Chef Prashant Chipkar, Culinary Head, Masti Dubai Cocktails & Cuisine
For the Rasmalai Coconut Cake:
White Chocolate: 80 grams
Cooking Cream: 120 grams
Gelatin Sheets: 6 grams
Whipped Cream: 100 grams
Philadelphia Cheese: 80 grams
Coconut Milk Powder: 20 grams
22-karat Gold Dust: as required
For the Biscuit Base:
Valrhona’s 66% Dark Chocolate: 30 grams
Butter: 50 grams
Hazelnut Praline: 40 grams
French Biscuit: 50 grams
For the Chocolate Spray:
White Chocolate: 50 grams
Cocoa Butter: 50 grams
White Color: 3 grams
For the Cardamom Sponge:
White Chocolate: 25 grams
Egg yolk: 20 grams
Egg white: 30 grams
Flour: 50 grams
Cardamom Powder: 2 grams
Sugar: 45 grams
FOR THE RASMALAI COCONUT CAKE:
- Start by whisking the cooking cream & the coconut milk powder together.
- Now transfer the cream into a heavy bottomed pan & heat it up till 60 degrees.
- Once the temperature of cream reaches 60 degrees remove from the heat &add in the gelatin.
- Cool the mixture to room temperature
- Now fold in the cream cheese followed by the whipped cream.
- The mixture is now ready to be poured into any desired silicone mold.
- Pour the mixture into the mold and layer in the rasmalai in two layers. Set asideto refrigerate for 6 hours.
- Now add the French biscuit base at the end of each mold, & let it set for another 2 hours.
- Demold the coconut rasmalai arrange in an assembly to be sprayed with thewhite chocolate spray.
- Finally Dredge with some 22-k gold powder & the rasmalai is ready to be served.
FOR THE BISCUIT BASE:
- Melt the chocolate in a microwave
- Add in the softened butter.
- Mix well and the add in the hazelnut praline.
- Fold in the French biscuit and mix with a spatula.
- Make a homogenous & pliable mixture and keep aside till use.
FOR THE CHOCOLATE SPRAY:
- Melt the Chocolate & the cocoa Butter together on a double boiler.
- Once homogenized add in the white food coloring & mix well.
- Strain the mixture and transfer it into the spraying device.
FOR THE CARDAMOM SPONGE:
- Mix all the ingredients together in a blender. And mix till everything is well incorporated.
- Now strain the mixture and transfer it to a siphon.
- Charge the Siphon with two No2 Chargers Shake well. Let it rest for 10 minutes before use.
- Prepare a paper cup by slitting its base, 2 small incisions should be enough
- Now fill ¼ cup with the mixture and microwave it for 45 seconds on full power.
- Once cool carefully take out using a spatula. The micro sponge is ready for use.
Ukad Nevrya by Chef Yogen Datta, Executive Chef ITC Maratha Mumbai & Area Executive Chef West Region ITC Hotels
Warm water: 50 ml
Rice Flour: 100 gms
Jaggery powder: 20 gms
Fresh grated Coconut: 50 gms
Raisins: 10 ml
Nuts: 10 gms
Ghee: 30 ml
Poppy Seeds: 20 gms
Saffron: 1 gms
Silver Warq: 2 leaf
Salt as per taste
Cardamom powder to taste
In a pan, take ghee and heat on slow flame.
Add raisins & nuts and cook well, now add freshly grated coconut and saute until golden brown.
Add jaggery & cardamom powder, cook further until the mixture is soft & sticky.
Take the mixture off the flame and let it cool aside.
Add warm water to the rice flour & mix well to dissolve the lumps.
Now add ghee & saffron to the mixture & knead the dough well.
Now make small dumplings and roll them flat on a surface, fill the coconut mixture and shape it into half-moon.
Ensure the sides are sealed well, and shaped & designed with the fork.
Now place all the karanji into a steamer and steam it well until cooked.
Once cooked plate them, garnish them with poppy seeds, saffron and warq.
And here the ukdiche karanji are ready.
Choco-Coconut Karanji by Chef Ranveer Brar
Handful of raisins
30 gm chopped nuts (pista, almonds, cashews)
HERSHEY’S Spreads Cocoa with Almond: 2 tbsp
4-5 dates cooked & pureed
Desiccated coconut: 5 tbsp
Milk powder: 1 tbsp
HERSHEY’S Chocolate Flavoured Syrup: 2 tbsp
For Outer Layer:
15-20 fresh dough sheets
Oil for deep frying
In a pan, add ghee, raisins & nuts and fry for 30 secs.
Add in HERSHEY’S Spreads Cocoa with Almond, desiccated coconut & HERSHEY’S Chocolate Flavoured Syrup and cook for 2 mins. add milk powder.
Remove it into a bowl so that it cools faster
Mix well and set the stuffing aside
For Outer layer:
Take 15-20 ready-made fresh dough sheets
Hold one of the circles in hand and place a ½ tsp of stuffing at the center and seal the ends with water to give it a karanji shape
Use a fork to give it a unique design at the edges
Repeat this process with the remaining dough. Make a batch of karanjis and keep them ready
Heat oil for deep frying.
Drop in the karanjis and deep fry until golden
Rest the fried karanjis on a wire rack and allow to cool completely
Drizzle some HERSHEY’S Chocolate Flavoured Syrup on top
Serve them any time of the day
Hershey’s Nuts Barfi by Chef Ranveer Brar
2 tablespoons ghee
1 cup cashew powder
1/2 cup sesame seeds powder (white sesame seeds toasted and ground)
1/2 cup Hershey’s Strawberry flavoured syrup
1½ tablespoons chopped almond
1½ tablespoons chopped pistachios
1½ tablespoons chopped cashew nuts
1 heavy bottom pan
1 barfi dish/plate
In a heavy bottom pan, add ghee and heat it up.
To the ghee, add cashew powder, sesame paste and chopped nuts.
Cook this together till the moisture evaporates. Do not brown the mixture.
Add HERSHEY’S Strawberry Flavored SYRUP and cook till the mixture is combined and semi dry.
Add the mixture to a barfi tray or any plate to set. Set it aside at room temperature for 2 – 3 hours.
To garnish, sprinkle the top of the barfi with chopped pista and serve.
Rasmalai recipe by Chef Aditya Sahu
To make Chenna:
1¼ liter milk or 5 cups full fat milk for chenna
1 to 2 tbsp lemon juice or vinegar (mix with 2 to 3 tbsp water) or 4 to 6 tbsp curd
1 litre ice water or ice cubes
For Sugar Syrup:
1 cup refined white sugar
3½ cups water
¼ tsp cardamom powder or elaichi powder
To make Rabri (Thickened Milk):
¾ liter milk (3 cups full fat)
½ cup sugar for rabri
Pinch saffron or kesar (optional)
2 tbsp pista or almonds sliced
Make Rabri (Thickened Milk)
Pour 3 cups milk to a heavy bottom pot and boil.
Add saffron and sugar when the milk comes to a boil.
Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom.
When a layer of cream forms, just move it aside.
Boil until the milk thickens and reduces to half the quantity. Set this aside to cool.
Cool half of this and chill in the fridge. Keep the other half warm.
Bring 5 cups milk to a boil in a pot. Turn off the stove.
Pour lemon juice and keep stirring until the milk has curdled completely.
If it doesn’t curdle then add some more and stir.
Next if it fails to curdle then turn on the stove & regulate to a low flame. Stir until it curdles.
Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2 mins.
Drain to a muslin cloth lined over a colander.
Pour fresh water over the chena and rinse well. You can also do it under running water for the sour taste to vanish.
Wrap the chena in the cloth. Squeeze off excess whey and make a knot.
Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.
Chena should not have any excess dripping whey & should not be completely dry. It must be moist and grainy but not very sticky or dry. Please check the images above the recipe card.
Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it.
Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. Do not go by the time but focus on the texture – smooth, non grainy and non-sticky texture is required.
Make 12 equal balls and flatten them to make discs.
If the discs are slightly cracked on the sides, roll the sides gently. Set these aside.
Bring 3½ cups of water to a boil with 1 cup sugar.
Stir until the sugar dissolves completely. Then add cardamom powder.
When the sugar syrup begins to boil rapidly, then add the discs gently.
Cook covered for about 9 to 10 minutes on a moderately high flame.
Turn off the stove. Remove the pot from the stove to avoid cooking further.
Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.
When done they will sink in the syrup.
How to Make Rasmalai
Take off the discs to a plate and cool them.
Squeeze them gently in between your palms to remove sugar syrup.
Add these to the half of the warm thickened milk or rabri.
Rest them for 3 to 4 hours. Pour the other half of the chilled rabri to this just before serving.
Garnish rasmalai with chopped nuts.