Food: Diwali delights on your plate

| Read time: 15 minute(s)

Festival Of Delight
By Reetu Uday Kugaji

5 days of foodie’s delight! As the Festival Of Lights, Diwali, make its yearly appearance, celebrating these five joyful days with loved ones over good food and company are bound to be on the horizon. While practicing more of good thoughts, good words and good deeds this New Year is a fantastic idea, Chef Reetu Uday Kugaji also shares five delectable desserts to make the muh mitha! Rose and Quinoa Pudding Try this absolutely delectable and healthy rose flavoured quinoa pudding with the goodness of coconut milk, sweetened with organic jaggery, garnished with lightly toasted slivered Almonds, pistachio nuts and dried, edible rose petals. Preparation Time: 10 minutes Cooking Time: 30 to 35 minutes Chilling Time in Refrigerator 01hour Serves: 4 Ingredients and Quantity: Quinoa, coarsely ground- 1/4th cup Rose petals, dried and edible- 1/4th tbsp. Dried rose petal powder, edible- 02 tsp. Coconut Milk, unsweetened- 06 cups Cinnamon Powder- ½ tsp Jaggery, organic, grated- 2 to 3 tsp. / as desired Salt –a pinch For the Garnish: Rose Petals, dried and edible- 03 tsp. Almonds, lightly toasted and slivered- 02 tsp. Pistachio nuts , slivered- 02 tsp. Method: Wash and drain quinoa thoroughly in a fine mesh. In a deep heavy bottomed non-stick pan pour the coconut milk add the drained quinoa and cinnamon powder, bring to a boil and simmer. Simmer for 20 minutes. Stir occasionally. Now add the rose petals and rose petal powder. Add a pinch of salt. Mix well. Let it simmer for another 10 minutes. Add Jaggery and mix well. Switch off the flame. Ensure that the pudding is thick and the quinoa has absorbed enough milk to be cooked through and is tender. Pour the pudding into bowls, cool them completely and refrigerate for 01 hour. Enjoy this chilled delectable and healthy pudding garnished with Rose petals, slivered almonds and pistachio nuts. Chocolate, Roasted Almond and Rose Pudding (Eggless and No-Bake) Recipe by Chef Reetu Uday Kugaji Indulge in this rich and delicious dark chocolate pudding with the goodness of roasted and crunchy almonds, flavoured with rose. Preparation Time: 10 minutes Cooking Time: 02minutes Refrigeration Time: 02 Hours Serves: 04 Ingredients and Quantity: Whole milk, cold – 01 cup Corn-starch/Cornflour – 01 tbsp. Single Cream -90 ml Dark Chocolate, melted- 1/4th cup Dark Chocolate, chopped roughly- 1/4th cup. Roasted Almonds, unsalted and broken / roughly chopped- 10 nos. Rose powder, edible- 1/4th tbsp. Salt – a pinch Brown Sugar – ½ tbsp. Soft unsalted butter – 01 tablespoon For the garnish: Edible rose petals- 01 tsp. Roasted almonds, slivered – 02 tsp. Method: Take about 1/4 cup of the cold milk in a small glass bowl. Whisk in the corn-starch, ensuring that there are no lumps. Transfer to a heavy- bottomed saucepan; add in the rest of the milk. Add the cream, sugar, salt and melted dark chocolate. Whisk well to combine. Heat on low flame cook for 02 minutes or until the mixture is slightly thick. Add roasted almonds and edible rose powder. Take off from the flame. Immediately whisk in the roughly chopped dark chocolate and butter so they melt and combine completely. Pour the mixture into small dessert glasses / bowls / tart moulds. Refrigerate for at least 02 hours. Serve chilled garnished with edible rose petals and roasted almonds slivered. Seethaphal Rabri A rich creamy dessert prepared with thickened milk, flavoured with Sitaphal / Custard apple, green cardamom powder and garnished with broiled saffron, slivered pistachio nuts, almonds and edible dried rose petals. Preparation Time: 15 minutes. Cooking Time: 01 to 1 ½ hour. Refrigeration Time- 03 hours. Serves: 4 Ingredients and Quantity: For the Rabri: Full cream milk- 05 cups Sugar- ½ cup / less , as desired Pistachio nuts, lightly roasted and chopped / slivered-15 gm. Almonds, lightly roasted and slivered- 15 gm. For the Flavouring: Sitaphal / Custard Apple pulp- 1¼ th cup Green Cardamom powder- ¼ th tsp. For the Garnishing:
Saffron, broiled / steeped in lukewarm milk- 1/2 gm. Pistachio nuts, lightly roasted and chopped / slivered-15 gm. Almonds, lightly roasted and slivered- 15 gm. Rose petals, dried and edible- 01 tsp. Method: In a heavy bottomed non-stick pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat. Do not stir too often, as a layer of cream should form over it. After the layer is formed, keep pushing it away from the sides towards the center with the help of a wooden spatula. Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk is left. The wider the vessel and the richer the milk, the faster it will thicken. When done, the color changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts. Remove from the flame. Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a serving dish / clay pots. Refrigerate to chill for at least for 03 hours. For the Serving: Serve chilled garnished with broiled / steeped saffron , almonds and pistachio nuts. Chef Tips:
1. You may use silver leaf to top this dessert to make it more attractive, but remember to apply it before you garnish the dessert. 2. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk. 3. You may add a few drops of kewra essence or natural screw pine essence / Rose water when the Rabri is done. Beetroot Kalakand A variation to the traditional, rich and delectable sweet prepared with home-made fresh cottage cheese, the vibrant beetroot, condensed milk and flavored with green cardamom powder, garnished with slivered nuts. Preparation Time: 10 minutes Cooking Time: 20 to 25 minutes Refrigeration Time: 01 hour Serves: 6 to 8 Ingredients and Quanitity: Home-made Cottage cheese, grated / crumbled- 1 ½ cup. Condensed milk- 3/4th cup / less or more as desired Beetroot purée- ½ cup Ghee- 1/4th tbsp. Green Cardamom Powder- 1/4th tsp. To apply : Silver Leaf (Chandi Ka Varq)-01 sheet (Optional) For the Garnish: Pistachio nuts , slivered- ½ tbsp Almonds, slivered- 1/4th tbsp. Method: In a heavy bottomed non-stick pan and add the grated / crumbled cottage cheese, beetroot purée and condensed milk and mix well. On medium flame, cook for 15 to 20 minutes, occasionally mixing until the mixture starts to resemble a soft dough. Add in the ghee and cardamom powder and mix well . Switch off the flame. Grease a square baking tray with ghee, add the kalakand mixture and spread evenly with a spatula. Once it is completely cooled down to room temperature, apply the silver leaf and sprinkle the slivered pistachio nuts and almonds. Transfer to the refrigerator for an hour before cutting into desired shapes before serving it. Serve this delectable sweet to celebrate happiness. Chawal Ki Kheer (Rice Pudding) Preparation Time: 10 to 15 minutes Soaking Time for rice: 20 minutes Cooking Time: 20-25 minutes Serves: 04 Ingredients and Quantity: Basmati rice- 1/4th cup Milk, whole, full cream – 06 cups Condensed milk- ¾ th cup Sugar- ¼ th cup. / as required Green cardamom powder- ½ tsp. Almonds, slivered- 10 gm. For the garnish: Slivered Almonds- 20 gm Pistachio nuts, whole- 30 gm. Chef Tips: 1. You may add broiled saffron, if desired. 2. You may add rose water to further enhance its flavor. 3. Ensure that you use a heavy bottomed pan, in order to prevent the milk from burning or sticking to the bottom of the cooking pan used. 4. You may add lesser quantity of sugar as we are using condensed milk in its preparation. 5. You may use fragrant Gobindobhog rice instead of Basmati rice.

5 days of foodie’s delight!
As the Festival Of Lights, Diwali, make its yearly appearance, celebrating these five joyful days with loved ones over good food and company are bound to be on the horizon. 

While practicing more of good thoughts, good words and good deeds this New Year is a fantastic idea, Chef Reetu Uday Kugaji also shares five delectable desserts to make the muh mitha! 


Rose and Quinoa Pudding
Try this absolutely delectable and healthy rose flavoured quinoa pudding with the goodness of coconut milk, sweetened with organic jaggery, garnished with lightly toasted  slivered Almonds, pistachio nuts and dried, edible rose petals.

Preparation Time:
10 minutes

Cooking Time:
30 to 35 minutes

Chilling Time in Refrigerator
01 hour

Serves:
4

Ingredients and Quantity:
Quinoa, coarsely ground- 1/4th cup
Rose petals, dried and edible- 1/4th tbsp.
Dried rose petal powder, edible- 02 tsp.
Coconut Milk, unsweetened- 06 cups
Cinnamon Powder- ½ tsp
Jaggery, organic, grated- 2 to 3 tsp. / as desired
Salt –a pinch

For the Garnish:
Rose Petals, dried and edible- 03 tsp.
Almonds, lightly toasted and slivered- 02 tsp.
Pistachio nuts , slivered- 02 tsp.

Method:
Wash and drain quinoa thoroughly in a fine mesh.
In a deep heavy bottomed non-stick pan pour the coconut milk add the drained quinoa and cinnamon powder, bring to a boil and simmer.
Simmer for 20 minutes. Stir occasionally.
Now add the rose petals and rose petal powder. Add a pinch of salt. Mix well.
Let it simmer for another 10 minutes. Add Jaggery and mix well. Switch off the flame. 
Ensure that the pudding is thick and the quinoa has absorbed enough milk to be cooked through and is tender.
Pour the pudding into bowls, cool them completely and refrigerate for 01 hour.
Enjoy this chilled delectable and healthy pudding garnished with Rose petals, slivered almonds and pistachio nuts.


Chocolate, Roasted Almond and Rose Pudding (Eggless and No-Bake)
Recipe by Chef Reetu Uday Kugaji
Indulge in this rich and delicious dark chocolate pudding with the goodness of roasted and crunchy almonds, flavoured with rose.

Preparation Time:
10 minutes

Cooking Time:
02 minutes

Refrigeration Time:
02 Hours

Serves: 
04

Ingredients and Quantity:
Whole milk, cold – 01 cup
Corn-starch/Cornflour – 01 tbsp.
Single Cream -90 ml
Dark Chocolate, melted- 1/4th cup
Dark Chocolate, chopped roughly- 1/4th cup.
Roasted Almonds, unsalted and broken / roughly chopped- 10 nos.
Rose powder, edible- 1/4th tbsp.
Salt – a pinch
Brown Sugar – ½ tbsp.
Soft unsalted butter – 01 tablespoon

For the garnish:
Edible rose petals- 01 tsp.

Roasted almonds, slivered – 02 tsp.

Method: 
Take about 1/4 cup of the cold milk in a small glass bowl. Whisk in the corn-starch, ensuring that there are no lumps.
Transfer to a heavy- bottomed saucepan; add in the rest of the milk.
Add the cream, sugar, salt and melted dark chocolate. Whisk well to combine.
Heat on low flame cook for 02 minutes or until the mixture is slightly thick.  Add roasted almonds and edible rose powder.
Take off from the flame. Immediately whisk in the roughly chopped dark chocolate and butter so they melt and combine completely.
Pour the mixture into small dessert glasses / bowls / tart moulds.
Refrigerate for at least 02 hours. Serve chilled garnished with edible rose petals and roasted almonds slivered.


Seethaphal Rabri 
A rich creamy dessert prepared with thickened milk, flavoured with Sitaphal / Custard apple, green cardamom powder and garnished with broiled saffron, slivered pistachio nuts, almonds and edible dried rose petals.

Preparation Time:
15 minutes.

Cooking Time:
01 to 1 ½ hour.

Refrigeration Time:
03 hours.

Serves: 
4

Ingredients and Quantity:
Full cream milk- 05 cups
Sugar- ½ cup / less , as desired
Pistachio nuts, lightly roasted and chopped / slivered-15 gm.
Almonds, lightly roasted and slivered- 15 gm.

For the Rabri:
Full cream milk- 05 cups
Sugar- ½ cup / less , as desired
Pistachio nuts, lightly roasted and chopped / slivered-15 gm.
Almonds, lightly roasted and slivered- 15 gm.

For the Flavouring:
Sitaphal / Custard Apple pulp- 1¼ th  cup
Green Cardamom powder- ¼ th tsp.
For the Garnishing:
Saffron, broiled / steeped in lukewarm milk- 1/2 gm.
Pistachio nuts, lightly roasted and chopped / slivered-15 gm.
Almonds, lightly roasted and slivered- 15 gm.
Rose petals, dried and edible- 01 tsp.

Method:
In a heavy bottomed non-stick pan, add milk, bring to a boil.
Add the sugar and cardamom powder and simmer over low flame / heat. Do not stir too often, as a layer of cream should form over it.
After the layer is formed, keep pushing it away from the sides towards the center with the help of a wooden spatula.
Keep stirring the milk below it gently to avoid scorching / burning.
Repeat the process till 1/3 rd of the volume of milk is left. The wider the vessel and the richer the milk, the faster it will thicken.
When done, the color changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts.
Remove from the flame. Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a serving dish / clay pots.
Refrigerate to chill for at least for 03 hours.

For the Serving:
Serve chilled garnished with broiled / steeped saffron , almonds and pistachio nuts.

Chef Tips:
1. You may use silver leaf to top this dessert to make it more attractive, but remember to apply it before you garnish the dessert. 
2. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
3. You may add a few drops of kewra essence or natural screw pine essence / Rose water when the Rabri is done.  


Beetroot Kalakand
A variation to the traditional, rich and delectable sweet prepared with home-made fresh cottage cheese, the vibrant beetroot, condensed milk and flavored with green cardamom powder, garnished with slivered nuts.

Preparation Time: 
10 minutes

Cooking Time: 
20 to 25 minutes

Refrigeration Time:
01 hour

Serves:
6 to 8

Ingredients and Quanitity:
Home-made Cottage cheese, grated / crumbled- 1 ½ cup.
Condensed milk- 3/4th cup / less or more as desired
Beetroot purée- ½ cup
Ghee- 1/4th tbsp.
Green Cardamom Powder- 1/4th tsp.

To apply :
Silver Leaf (Chandi Ka Varq)-01 sheet (Optional)

For the Garnish:
Pistachio nuts , slivered- ½ tbsp
Almonds, slivered- 1/4th tbsp.

Method:
In a heavy bottomed non-stick pan and add the grated / crumbled cottage cheese, beetroot purée and condensed milk and mix well.
On medium flame, cook for 15 to 20 minutes, occasionally mixing until the mixture starts to resemble a soft dough.
Add in the ghee and cardamom powder and mix well .
Switch off the flame.
Grease a square baking tray with ghee, add the kalakand mixture and spread evenly with a spatula.
Once it is completely cooled down to room temperature, apply the silver leaf and sprinkle the slivered pistachio nuts and almonds.
Transfer to the refrigerator for an hour before cutting into desired shapes before serving it.
Serve this delectable sweet to celebrate happiness.


Chawal Ki Kheer (Rice Pudding)

Preparation Time: 
10 to 15 minutes

Soaking Time for rice:
20 minutes

Cooking Time:
20-25 minutes

Serves: 
04

Ingredients and Quantity:
Basmati rice- 1/4th cup
Milk, whole, full cream – 06 cups
Condensed milk- ¾ th cup
Sugar- ¼ th cup. / as required
Green cardamom powder- ½ tsp.
Almonds, slivered- 10 gm.

For the garnish:
Slivered Almonds- 20 gm
Pistachio nuts, whole- 30 gm.


Chef Tips:
1. You may add broiled saffron, if desired.
2. You may add rose water to further enhance its flavor.
3. Ensure that you use a heavy bottomed pan, in order to prevent the milk from burning or sticking to the bottom of the cooking pan used.
4. You may add lesser quantity of sugar as we are using condensed milk in its preparation.
5. You may use fragrant Gobindobhog rice instead of Basmati rice.


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