Twitter
Advertisement

Fun and Fitness Mondays: Diwali Delicacies to Devour

This festive season, forget about the calories and savour the sweet moments

Latest News
article-main
FacebookTwitterWhatsappLinkedin

Quick Cashew Barfi
(Recipe Courtesy: Tarla Dalal Team)
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes 8 barfis

Ingredients
1 cup broken cashew nuts (kaju)
½ cup sugar
½ tsp cardamom (elaichi) powder
¼ cup water

Method
1. Blend the cashew nuts in a mixer to a fine powder and keep it aside.
2. Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes. Stir occasionally.
3. Now add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
4. Add the cardamom powder and mix well.
5. Grease a 125 mm (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly.
6. Allow the mixture to cool for 2 to 3 minutes. Cut into 8 equal-sized diamond shaped pieces.
Serve immediately or store in an air-tight container.
Did you know?
Traditional cashew barfis made with mava take a longer time to cook and also need refrigeration after making. This version is made in a jiffy and stays fresh for up to a week at room temperature itself, as it does not contain mava.

 

Chhena Murki
Sweetened cottage cheese rolls
(Recipe Courtesy: Chef Vikas Khanna)

Ingredients
8 cups or 2 lt whole milk
1 cup or 250 gm sugar
4 cups or 1 lt water
A few drops of Rose essence
3⁄4 tsp or 33⁄4 gm citric acid crystals, diluted in 1 tbsp water
2 tbsp or 30 gm all-purpose flour (maida)

Method
1. Combine the sugar with water in a heavy pan and bring to a boil, stirring constantly, till the sugar dissolves. Remove from flame and divide in half.
2. Cool one half of the syrup, mix in rose essence and refrigerate.
3. Mix the remaining syrup with 1 cup water and keep aside.
4. Heat the milk in a heavy saucepan and bring to a boil. When the milk rises to the surface of the pan, add the diluted citric acid and stir the milk to curdle it.
5. When all the milk has curdled and milk solids have separated properly, strain it through a cheesecloth to drain away the whey. Tie the cheesecloth into a bundle and refresh the collected milk solids (chhena) with ice water. Squeeze out all the ice water and place a weight on the bundle to drain away any extra moisture.
6. Pour the prepared chhena into a plate, sprinkle it with flour, cream the mixture till it binds into a dough.
7. Divide the ‘dough’ into half and shape each half into a long, thin roll about 1⁄2” thick. Cut the roll into small 1” pieces. Repeat with the remaining chhena.
8. Heat the diluted syrup (which has not been refrigerated) and bring to rapid boil.
9. Add the chhena pieces to the boiling syrup and cook for 5-7 minutes. Remove the pieces from the syrup and drain well. Add to the chilled syrup and allow to soak for 10-15 minutes. Remove from the syrup and drain very well.
10. Serve immediately.

Find your daily dose of news & explainers in your WhatsApp. Stay updated, Stay informed-  Follow DNA on WhatsApp.
Advertisement

Live tv

Advertisement
Advertisement