Once again it’s the festival of lights – Deepavali. All over India homes, shops and streets are decked in bright colour, tinkling lights, and garlands of marigold flowers. The festival celebrates ‘light over darkness’ and rejuvenating ourselves with knowledge. People lit diya or mud lamps in their homes and offices, symbolically to spread light.
Indulgence in sweets mithai comes only naturally as friends and family visit each other exchanging traditional home made sweets like Ladoo, Karanji, Doodh pak, Kalakand, Gulab Jamun. In recent times, fusion food followers are making fresh efforts to introduce new ingredients and recipes. Rose water, figs, khoya and baadam, chocolate, avocado and variety of nuts give a twist to the traditional recipes.
Here is a quick, easy and nutritious recipe using dry fruits.
30 gms of each – almonds, figs, dates, pistachio, cashew nut ..and any other nut you may wish to introduce
20 gms roasted sesame seeds
10 gms poppy seeds or khus khus
2 spoons ghee or clarified butter
2 spoons wheat flour (optional)
Finely chop the figs, dates and lightly soak them in very few drops of water for about 5-10 mins.
Coarse grind almonds, pistachio, cashew nuts and roasted sesame seeds – all separately! Keep aside in small separate portions.
Put a large pan on the burner to warm, add ghee and stir as it melts. Add the flour and roast till it gives aroma. Add in the dry fruits and nut mixture. Keep aside some pistachio powder and khus khus for garnish. Stir the mixture till all is well coated and mixed. Remove from burner and roll into cylindrical shape tightly. Tie a plastic wrap or aluminium foil and refrigerate.
Once cooled, remove from wrap. Cut into 1/2 inch pieces. Roll the edges with khus khus. Decorate on plate. (Optional – coat with silver edible foil if you wish, adds a festive touch).
Happy Deepavali. Enjoy the treats with your dear ones.
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