It’s Time To Tweak The Traditional Diwali Recipes

As a child, Diwali, the festival of lights always used to be a purely mithai-centric festival. A celebration without Laddus, Ghevar, Karanji and Gulab Jamun was near to impossible. Even today, there are mind boggling varieties of sweets available in the market, but with changing times we need to jazz up the conventional sweets and give it a healthy twist.

Here, we have rounded up 3 traditional recipes with a modern tweak:

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You thought Karanjis are always sweet, but here we have come up with a savoury Karanji recipe that will take your visitors by surprise.

For Peas Stuffing

• 1 cup peas (matar)

• 1 tbsp green chilli paste

• ½ tsp cumin seeds

• ¼ cup milk

• 3 tbsp coconut (grated)

• 1 tsp oil

For Calzone

• 2 cups whole wheat flour

• 1 tsp sea salt

• 1 tsp carom seeds (ajwain)

• 2 tsp yeast

• 1 tsp sugar

• ¾ cup warm water

• 2 tbsp olive oil + for brushing

Procedure

• Wash green peas thoroughly and grind it into a coarse paste using very little water

• Heat little oil in a non-stick pan

• Add cumin seeds and when they splutter, add grated coconut

• Roast till golden brown

• Now add the prepared peas paste to the pan and sauté on medium flame for 2-3 minutes

• Once the peas are cooked; add milk, salt and chilli paste

• Cook the mixture till it is dry-enough to form a smooth paste

• Divide it into 6-7 portions and keep it aside to cool

For making calzone

• Mix all the ingredients (under calzone) except the oil

• Knead the mixture into a firm dough using warm water

• Using olive oil, knead it for another 2 minutes (make sure the dough is elastic)

• Cover it in a moist muslin cloth and let it stay for half an hour

• Remove the dough from the muslin cloth (the dough rises to double its size)

• Again knead using a tbsp olive oil.

• Divide this dough into 6 equal parts

Method:

• Using very little dry flour, roll out each dough ball into a 4 inch circle

• Place a portion of the peas filling on one end of this circle

• Apply a small amount of water at the end of the crust and fold it to make the usual Karanji

• You can also make some designs with the help of fork or Karanji maker

• You can either deep fry the Karanji or microwave it

• For baking – Brush with olive oil and bake at 180 degree Celsius for about 10 minutes

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• Serve immediately with chutney of your choice

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Traditional Laddus are generally soaked with ghee, but considering our lifestyle isn’t it better if we could switch to a healthier version using oats?

• 2 cups Quick cooking oats

• ¼ cup Nuts (pistachio, almonds, cashews, walnuts)

• 2 cups Mixed dried fruits (apricot, figs, dates, raisins )

• 1 tsp Flax (optional)

• ¼ tsp Cinnamon powder (optional)

• 1 tsp Sesame Seeds (optional)

• 1 tbsp Rock sugar pieces (optional)

• ½ cup Cornflakes (optional)

Method:

• Dry roast quick cooking oats (Quaker oats) for around 5 minutes on a heavy bottom pan

• Stir constantly to prevent burning

• Roast till it turns golden brown in colour

• Finely chop all nuts and dry roast them

• Also, chop dried fruits finely and heat up a little to increase their shelf life

• Grind it coarsely

• If you want to add flax, dry roast it till it starts popping up and then grind it coarsely

• Now grind the roasted oats and add cinnamon powder to this

• Add crushed cornflakes, rock sugar and nuts.

• Mix everything well and roll to about 24-25 balls

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• If you find it difficult, apply a little ghee to your palms

3. GAJAR HALWA CHEESECAKE

Do you wish to enjoy the goodness of both the traditional as well as modern desserts in a single bite? Well, Gajar Halwa Cheesecake is one such recipe tailor made for someone like you.

For Carrot Halwa:

• 1.5 cups Grated Carrots

• ¼ cup Milk

• ¼ cup Evaporated Milk

• 2 tsp Melted Butter + Oil

• 5 tbsp Brown Sugar

• ½ tsp Cardamom Powder

For Cheesecake Crust:

• 10-12 Digestive Biscuits

• 2 tbsp Oil

For Cheese Mixture:

• 1 cup Hung Yogurt

• 2 cups Grated Cottage Cheese (Paneer)

• ½ cup Condensed Milk

• 2 tbsp Rose Water

• 2 tbsp Chopped Pistachio

Procedure:

• Take a 8X8”square or circular dish and line it with wax paper or foil

• Crush digestive biscuits to make a coarse powder in a blender and add oil to it

• On pressing, this mixture should hold shape

• Press the crumb mixture evenly in the dish and keep in the refrigerator for at least half an hour

• Take a microwave safe bowl and add melted butter (or ghee) and carrots

• Microwave on High for 2-3 minutes

• Now add milk, evaporated milk, cardamom powder, sugar and again microwave on High for 8-10 minutes

• Let it cool for 5 minutes, you will see that the milk has evaporated by now

• In a blender, mix cottage cheese, hung yogurt, condensed milk and rose water to a smooth consistency

• Now add the prepared carrot halwa and run the blender again in short pulses

• Ensure that the mixture retains its grainy texture

• At this point taste the mixture and if required add more condensed milk

• Remove the biscuit crust from the refrigerator and pour this carrot mixture over it

• Refrigerate again for a minimum of 6 hours

• Now lift the cheesecake with wax paper or foil and place it on the serving plate

• Cut desired pieces with the help of a knife dipped in hot water

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• Serve with chopped pistachios on top

Give a modern touch to your traditional Diwali recipes and everyone will go gaga for sure.