HAPPY DIWALI to my lovely readers…
Thank you so much for being with me in this wonderful journey. The compilation of EBOOK was an amazing journey and truly inspiring when it has a phenomenal response…
Well celebrations and holidays are coming thick and fast at this time of the year. With Diwali in couple of days, the festive feeling has geared up.The Opera house also lit’s up into a spectacular gold to mark the triumph of light over darkness. Diwali is such a special occasion that Indians communities are proud to share with the world no matter where ever they reside. I have lived in few countries and no matter how big or small the communities has been, it has always been a joyous moment to cherish and enjoy. The lighting of house with diyas and electric lights adds an euphoria to the atmosphere.
Growing up I remember my mum used to prepare varieties of delicacies and we share it with our neighbours and get to sample a vast variety of delicacies. I guess counting calories was not in my agenda else I would have missed relishing it….
For this coming diwali, I am sharing my favourite dessert Cham Cham, the name sounds funny but taste is amazing !!!!.I know many of you will agree to this. Recipe adapted from foodviva. It is very simple and delicious.
Another one I couldn’t resist was beetroot fudge or beetroot barfi adapted from Monika Govardhan book COOKINACURRY. The original recipe is carrot based but I swapped it with beetroot. I was bit apprehensive about its earthy taste but it was amazingly delicious with those double cream, condensed milk…
I hope you will have a great time celebrating this beautiful event with families and friends and I wish you a happy and prosperous Diwali.
Recipe of Cham Cham at the bottom of the post
Recipe for Beetroot Fudge.
180 ml double cream
150 grams milk powder
1/4 cup almond meal
80 grams unsalted butter
750 grams beetroot coarsely grated
400 grams condensed milk
1 tsp ground cardamom powder
20 grams pistachios roughly chopped
Line a baking dish with some butter or parchment paper. In a bowl mix together the double cream and milk powder to a dough-like consistency and set aside.
Heat the butter in a deep non stick sauce pan. Add grated beetroot and cook on a medium heat for 20 mins stirring frequently. Now add the condensed milk and stir well. It might look milky but let it fry over a medium heat until the moisture evaporates and you’re left with a sticky mix. This should take 10-12minutes.
At this stage add the dough mix, and stir it well to prevent it sticking to the bottom of the pan. Keep stirring until there are no lumps. Add almond meal and the cardamom powder and mix well. Turn the heat on a low and let the barfi mix cook for a further couple of minutes. Turn the heat off and tip in the mix in the lined baking dish.
Use the back of the spoon to flatten it out evenly. Top it with pistachios. Cool & refrigerate to set for 2-3hrs or preferably overnight.
Once they are set. Cut into bite size squares and serve.
Note- I used gold lustre powder for shimmer
- 1 litre full fat milk
- lemon juice or vinegar for curdling
- 1 1/2 cups castor sugar
- 4 cups of water
- few drops of desired colour
- For stuffing
- 1/4 cup of Khoya softened
- 2 to 3 tsp of powdered sugar
- 1/2 tsp Cardamom powder
- yellow food colour
- 1/2 cup desiccated coconut
- 1/4 cup crushed pistachios
- Prepare Chenna using vinegar or lemon juice. Transfer them into a muslin cloth and remove the excess whey by hanging them. This will take around 30 to 40 minutes to completely drain the whey.
- Now take the Chenna mash them until soft and greasy. Do it for 8 to 10 minutes. Add colour if desired.
- Shape the Chenna into oblong shape and make sure to keep the size small keeping in mind that it doubles up once cooked.
- In a pressure cooker, boil water and sugar until sugar is dissolved. While boiling add the chenna pieces carefully. Don’t over crowd them and keep rest for the next batch.
- Close the lid of the pressure cooker without whistle and cook them in a medium heat for 12 minutes. Remove the lid and carefully remove the Cham Cham with a slotted spoon.
- Let it set aside and cool down.
- Prepare the filling using khoya. sugar and cardamom powder.
- Slit the Cham Cham in to half and stuff it with the filling and roll it with desiccated coconut and garnish it with crushed pistachios. Refrigerate it for couple of hours and serve .
For instant Instant khoya recipe refer here