Grandma’s Diwali treats

With the festival of lights coming up, indulge your sweet tooth with these age old, yet unique dessert recipes.

Nilaava

Ingredients 1 cup Besan 2 cups Coconut milk cup Jaggery Ghee Cardamom powder Almonds

Method Dry roast the besan until it changes the colour. Mix the coconut milk and jaggery, allowing it to melt. Mix in the besan to the above mixture. Ensure that it doesn’t have any lumps. Add some ghee and cook this mixture on slow flame, until it becomes thick. Take a non-stick pan and grease it. Pour the above mixture and allow it to cook on slow flame. Cover the pan and place some hot coal pieces on top. Allow it to be cooked until the mixture becomes firm, and the base gets a nice, golden brown colour. Garnish with chopped almonds.

Lahsoon Ki Kheer

Ingredients litre Milk 20-25 peeled garlic flakes 1 cup Sugar 10-15 Raisins Pistachios Cardamom powder 1 tbsp Khoya

Method Chop the garlic and soak it in some vinegar for two hours at least. Wash the garlic in hot water. Cook it in some fresh water for about two to three minutes. Wash and cook the garlic in fresh water for two to three minutes again. Repeat this procedure three times at least. Next, heat the milk and allow it to reduce to half. Add to it the sugar, cardamom powder and the raisins. Add the garlic, and let it simmer in the milk for about five minutes. Serve the kheer with chopped pistachios and grated khoya.

Boot Ka Halwa

Ingredients: 2 cups Fresh green channa 1 cup Khoya 1 cup Sugar 1 cup Milk Nuts 2-4 tbsp Ghee 1 inch stick of Cinnamon Cardamom powder

Method: Blend the channa and milk to form a smooth paste. Take a thick bottom pan and heat the ghee. Add the channa paste and fry well, while continuously stirring on low to medium heat. Sauté this until the paste starts leaving the edges. Add the khoya and sugar. Mix well Cook further for another 10 minutes on low flame, until the sugar dissolves. Add the cardamom powder. The halwa is ready once you see the ghee separating. Garnish the halwa with roasted nuts and serve hot.