Two delicious Diwali recipes from Hotel Sahara Star and The Deltin, Daman. 

Chhuhare Ke Laddoo

Recipe by Ranjan Rajani, Executive Chef, Hotel Sahara Star.

Ingredients:

• 250 gm chhuhare
• 150 gm ghee
• 200 gm powdered sugar
• 10 gm green cardamon powder
• 50 gm mawa
• 1l milk
• 50 gm cashew nut

For the garnish:

• 15 gm almond
• 15 gm pistachio

Method:

• Soak chhuhare for 24 hours. Remove the seed and make a thick paste. 
• In a kadhai, melt the ghee and add the chhuhare paste. Stir fry over low heat. It takes about 40 minutes for the flour to get cooked.
• Once the colour becomes light brown, add mava and cook till it is mixed evenly. Switch off the heat and leave the mixture to cool down to room temperature. If it does not cool entirely, it becomes moist when sugar is added.
• Add sugar and cardamom. Mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly. Add cashew nut and pista.
• Shape into round balls. Decorate the top of each ball with almonds and pistachios. Serve.

Anjeer Kaju Roll

Recipe by Vijesh Modi, Sous Chef, The Deltin Daman.

Ingredients:

Method:

• Grind 800 gm of cashew nut and add it in a heavy bottom pan. Add 250 gm of sugar and cook for about 5 minutes on slow heat. Take out and keep the mixture aside. It will look like a thick cashew nut paste. Let the mixture cool.
• Now repeat the same process with figs. Grind 500 gm of soaked figs and add it in a heavy bottom pan. Add 250 gm of sugar and cook for about 5 minutes on slow heat. Take out and keep aside. It will look like a thick paste. Let the mixture cool.
• Take another vessel, cook beetroot juice and add cardamom powder, saffron, honey and pistachio. Mix this mixture with the cashew nut paste.
• Take aluminum foil and spread the fig paste on it using a pallet knife. Then spread cashew nut paste over the fig paste with the help of a spatula.
• Slowing roll over using a silver foil. Keep it in the freezer for couple of hours until it is hard enough to cut.
• Once it is ready, cut it into roundels using a sharp edge knife and serve.