Diwali Delicacies by Khandani Rajdhani to brighten the season !!!

1. Kesar Shrikhand

Prep Time : 8-10 hour

Cook time : 0-5 minutes

Serve : 4

Ingredients for Kesari Shrikhand Recipe

• Saffron (kesar) large pinch
• Yogurt 1 kilogram
• Sugar substitute sucralose 1/3 cup
• Warm milk 2 tablespoons
• Nutmeg powder a pinch
• Green cardamom powder 1/4 teaspoon
• Almonds blanched, peeled and sliced 5-6
• Pistachios blanched, peeled and sliced 8-10

Method

1. Tie the yogurt in a piece of muslin and hang it overnight over a bowl, in a refrigerator, to drain.

2. Transfer the drained yogurt into a bowl. Add the sugar substitute and mix well.

3. Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well.

4. Add the nutmeg powder and cardamom powder; mix well and chill in the refrigerator.

5. Serve chilled, decorated with the almonds and pistachios

2. Mirchi Wada Chaat

Ingredients

• Bhavnagri chillies slit and seeded 6
• Oil for Friing
• Stuffing masala
• Potatoes boiled, peeled and mashed 1 cup
• Red chilli powder 3/4 teaspo to sprinkle
• Coriander powder 1/2 teaspoon
• Roasted cumin powder 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
• Salt to taste
• Better
• Gram flour 1 cup
• Turmeric powder 1/4 teaspoon
• Fruit salt 1/4 teaspoon
• Ajwain ¼ tea Spoon
• Chaat masala 1/4 teaspoon

Method

• Heat oil in Kadai
• add : ½ teaspoon chilli powder, ½ spoon coriander powder, ½ tea spoon  cumin powder and ¼ tea spoon  garam masala. Mix well  mashed potatoes, stir a little.
• Add salt, mix again and set aside to cool.
• Fill the bhavnagri chillies with this mixture. Set aside.
• Mix together, gram flour, turmeric powder, salt, Fruit Salt (soda) and remaining red chilli powder in a bowl. Add sufficient water and whisk to make a smooth and lumpless batter of pouring consistency.
• Heat sufficient oil in a kadai.
• Dip the stuffed chillies in the gram flour mixture and deep-fry in hot oil till golden brown. Drain on absorbent paper.
• Sprinkle Chaat Masala, Sweet Chutney,and coriander chutney ,Curd and red chilli powder on top and serve warm.

3. Kaju Katli

Ingredients (1 cup = 255 ML)

• 1 cup cashews
• ½ cup sugar
• ¼ cup water
• 1/8 th tsp cardamom powder / elaichi powder
• 1 tsp ghee clarified butter
• silver vark / saffron – optional

Instructions

1. Firstly, in a small mixer jar, take 1 cup cashews.
2. Furthermore, grind to smooth powder. keep aside.
3. Now in a non stick pan, take ½ cup of sugar along with ¼ cup of water.
4. Keep the flame on low and keep on stirring to form syrup.
5. Stir the sugar syrup till it forms 1 string consistency.
6. Now sieve the ground cashew powder.
7. Remember to keep the flame on low all the time and give a good mix.
8. Add cardamom / saffron and continue to mix till it starts releasing from pan.
9. Once the cashew paste turns to dough leaving the pan add a tsp of ghee.
10. Continue to mix till the ghee melts completely and cashew dough is formed leaving the pan.
11. Switch off the stove. and grease the butter paper with ghee.
12. Transfer the cashew dough on to the butter paper.
13. Grease your hand with little ghee and knead 30 seconds.
14. Once you get smooth dough, cover with butter paper.
15. Take a plate and press to form uniform layer.
16. Then roll the dough with a rolling-pin, adjusting the thickness according to your choice.
17. Cut the edges so that you can get perfect diamond shapes.
18. Now cut the dough into diamond shape or the shape you wish for.
19. You can also decorate with silver leaf / silver vark.