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3 SWEETS RECIPES FOR DIWALI FEAST
1. ANJEER BARFI
Soak a cup of anjeer for 2 hours. Grind to make a paste.
Dry roast 2 tbsp khus khus and 17-18 cashewnuts. Grind the cashewnuts into powder.
In a pan, heat ghee. Add anjeer paste, 1/2 cup condensed milk and 1/2 tsp cardamom powder. Mix well.
Add 1/2 cup cashewnut powder. Mix till it becomes a sticky paste. Spread it on a butter paper.
Sprinkle khus khus and roll it. Refrigerate for about 30 minutes. Slice it into pieces and serve.
2. KAJU BARFI
Boil half cup of water, add 6 tbsp sugar, 1 tsp saffron, 1 tsp cardamom powder, 1 cup cashewnut powder. Mix till it forms a paste.
Spread the paste on a greased plate. When it cools down, roll it. Cut into desired shape and serve.
3. GULAB JAMUN
In a deep pan, add 2 cups sugar, 5 cups water, 1 tsp milk and 1/4 tsp cardamom seeds. Boil and strain.
Add 1/2 tsp saffron and 1/2 tsp cardamom powder to the strained sugar syrup.
Combine 11/2 cup khoya, 1/2 tsp baking soda and 1/2 cup maida. Add 1 tsp of milk and knead to make soft dough. Make small balls.
Deep fry the balls in ghee till golden brown. Immerse them in the sugar syrup for 30 minutes. Serve.