Mithai in the making

This Diwali, celebrate the festival with a slew of yums that expert chefs have curated just for your house party.

Basundi Ingredients

Full fat milk 2 litres Sugar 1/2 cup Cardamom powder 1/2 tsp Saffron 7-8 strands (soaked in 2 tbsps warm milk) Pistachios 2 tbsp l Almonds 7-8 (blanched and peeled)

Method Sliver blanched almonds, chop pistachios and set aside. Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and simmer for 12-15 minutes, stirring in intervals of two to three minutes. Add sugar. Keep stirring constantly. Allow milk to simmer till thickens, reduces quantity to half. Add cardamom powder. Cook for a few minutes and allow it to cool. Garnish with almonds and pistachio. Serve.

Atte Ki Pinni Ingredients Atta (wheat flour) 250 gm Ghee 250 gm Sugar 250 gm Milk 100 ml Green cardamom powder 15 gm Cashewnut 25 gm Almond 25 gm Raisins 25 gm

Method In a kadhai, heat ghee and add wheat flour. Fry on a low flame stirring continuously till brown in colour and leaves aroma. Remove from heat and transfer it into a plate and allow cooling till warm. Add sugar and cardamom powder. Sprinkle milk, divide mixture into equal portions and shape them into a ping-pong size balls. Decorate each ball with the dry fruit mixture or can mix with mixture.

Rasiya Muthiya Ingredients 1 cup shredded spinach (palak) 1 cup grated bottle gourd 1/2 cup boiled sprouted moong 1/4 tsp turmeric powder 1/4 tsp asafoetida (hing) 3 tbsp besan (bengal gram flour) 2 tbsp oil l Salt to taste 2 tsp green chilli paste 1/2 tsp sugar Oil for greasing Other Ingredients 3 tbsp oil 2 tsp mustard seeds ( rai/sarson) 1/2 tsp asafoetida (hing) 1/2 tsp turmeric powder 1 tsp chilli powder Salt to taste 2 tbsp curds

Method Combine ingredients in a deep bowl and mix well to make a semi-soft dough, adding water if required. Apply a little oil on your hands and divide the mixture into four equal portions. Shape each portion into approximately 150 mm. (6") length and 25 mm (1") in diameter cylindrical rolls. Arrange rolls on a greased sieve and steam for 20 to 25 minutes or till a knife inserted into the muthia comes clean. Remove set aside. Heat oil in a deep pan and add mustard seeds. When seeds crackle, add the asafoetida, turmeric powder, chilli powder, salt and curd and mix well. Pour tadka over the muthiya. Serve.

— Recipes courtesy Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani

Kaju Katli Ingredients Cashewnut 1 kg Ghee 250 gm Sugar 700 gm Green cardamom powder 15 gm Chandi ka varq 5 nos

Method Soak cashewnuts in water for an hour, make a paste and mix with sugar. Cook mixture for another half hour and add ghee and cardamom powder and mix well. Place mixture into a flat tray and keep for cooling. Apply chandi ka varq and cut into diamond shapes and serve to your guest.

— Recipes courtesy Chef Ashwini, Marriott Whitefield

Gajar Ka halwa Ingredients Carrot 500 gm Cashewnut 50 gm Almond 50 gm Castor Sugar 500 gm Desi ghee 100 ml Cardamom Powder 10 gm White chocolate 200 gm Dark chocolate100 gm Fresh cream 50 ml Mawa 200 gm Pistachio 50 gm Dried fig 50 gm Micro greens for garnish: Pomegranate seeds 50 gm l Saffron 1gm

Ingredients Prepare gajar ka halwa with 2 cups thickly grated carrot, 1 tbsp ghee, 2 tbsp milk, 4 tbsp sugar, 4 tbsp mava, 1 tbsp raisins, 1 tbsp chopped almonds, 1/2 tsp cardamom powder

Method Heat ghee in a cooker; add carrots and sauté on a medium flame for 5 minutes, while stirring continuously. Add the milk, mix well and pressure cook for a whistle. Allow the steam to escape before opening lid. Transfer into a broad non-stick pan, add sugar, mix well and cook on a high flame for 5 to 7 minutes, stirring continuously. Add mava, mix well and cook for more 1 to 2 minutes, while stirring continuously. Add the raisins, almonds and cardamom powder and cook for another 1 minute. Make mini desserts using mawa, dry fruits, saffron and fig. Make thin rectangular sheets of white chocolate and reserve. Heat fresh cream add dark chocolate to make a ganache and keep. Arrange gajar ka Halwa on top of sheet, assemble mini desserts on the gajar ka Halwa and garnish it with micro greens, saffron and pomegranate seeds. Pipe the dark chocolate Ganache on the serving plate and place the regtangular white chocolate sheet and serve.

Recipe courtesy Chef Durbar Basu Ray, Ritz Carlton

Pappu Chekkalu (Telugu) Ingredients Rice flour 3 cups All-purpose flour 2 cups Green chilli paste 3 tbsp Bengal gram (chana dal) 1/4 cup MTR red chilli powder 1 tsp MTR Cumin powder 1 tsp Carom seeds 2 tsp Butter 1/4 cup curry leaves finely chopped (15-20 leaves) Salt to taste and oil for deep frying.

Method Soak chana dal for 2-3 hours and set aside. In a large mixing bowl, combine rice flour, maida, salt, cumin powder, chilli powder, carom seeds, curry leaves, green chilli paste, soaked chana dal, salt and mix well. Add butter and mix into flour. Add 3-4 tbsp of water at a time, make a smooth dough and set aside for 30 minutes. Heat oil in a kadhai on medium heat. Divide the dough into about 30 pedas (balls). Lightly oil two 5-inch square plastic sheets, place a dough peda on one sheet, then place the other sheet on top of the ball. Flatten into a 2-inch disk. Peel top layer off and using your fingers, dampen the top of the disk lightly. Remove from sheet and gently drop into hot oil. Fry for 3-5 minutes until both sides are golden brown. Remove onto an absorbent paper to drain excess oil. Cool and store in an airtight container for up to two to three weeks. Serve with a dollop of your favourite chutney.

— Recipe courtesy MTR Dishcovery – www.dishcovery.in