Have you stuffed your kitchens with Diwali yummies? If yes, throw them out, they are old-fashioned. Or, hey, just send them over to our office. *Wink* Here are a few recipes from Better Butter that will make you a Diwali favorite. Go on, add some zaika to your kitchen.

Diwali Lehiyam

Traditional preparation from Tamil Nadu during Diwali to aid digestion after all the sweets and savories:

Recipe Ingredients

• Fresh Ginger: 250 gms
• Cumin powder: 50 gms
• Coriander powder: 50 gms
• Jaggery: 500 gms powdered
• Ghee: 3 tbsp

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Recipe Preparation

1. Wash and peel the ginger, slice them into circles and grind into a fine paste without adding any water to it.
2. Now add the cumin and coriander powder and mix well and set aside.
3. Mix jaggery and 1/8 cup water in a heavy bottom pan and heat on medium flame to let the jaggery melt.
4. Now strain the jaggery syrup to remove any impurities and bring it back to the same pan.
5. Turn the heat to medium and let the jaggery syrup thicken. The consistency should be such that when you drop some in a bowl of water, you will be able to roll it well.
6. Now add the ginger, cumin and coriander mix and cook on low to medium flame.
7. About after 15 minutes of cooking, add 1 tbsp of ghee and keep stirring.
8. 5 minutes later, add one more tbsp of ghee and continue stirring.
9. After a minute, you will see the mixture becoming a single mass. After this, add the remaining 1 tbsp of ghee and cook.
10. In about 2 or 3 minutes you will see the mixture leaving the edges of the pan and resembling your traditional
11. Turn off the heat and remove it from the stove.
12. Let cool completely and transfer to a clean air light container, preferably a steel one.
13. Refrigerate, once it cools down.
14. Serving: 1 marble size every morning

 

Kasi Halwa / White Pumpkin Halwa

Who says pumpkins should only be used during Halloween? Here’s a Kasi Halwa recipe that will make your Diwali sweeter than ever.

Recipe Ingredients

• Grated White pumpkin 1 cup
• Sugar 3/4 cup
• Ghee 1 1/2 tbsp
• Cardamom powder 1/2 tsp
• Saffron a pinch
• Edible camphor very little
• Cashew nuts 1 tbsp

Recipe Preparation

1. Fry cashew nuts in a little bit of ghee until they turn golden brown, then keep aside.
2. Take a fine muslin cloth, filter the grated pumpkin.
3. Boil the filtered pumpkin water in a heavy bottomed pan.
4. Add saffron, followed by filtered pumpkin in the boiling water and allow it to cook on low flame.
5. Add sugar, mix and leave it to cook.
6. When it looks glossy and starts to combine well, add ghee, cardamom powder, edible camphor and mix well.
7. When the mixture leaves the sides of the pan, add fried cashew nut, mix and turn the heat off. Serve hot.

Can’t get enough? Don’t worry, we’ll keep you posted with new, drool-worthy recipes. You can also visit Better Butter for more Diwali delicacies.