Choti Diwali Special: Here's A Unique Halwa Recipe Shared By Chef Siddharth Bharat

It's that moment of the year when the festive exuberance engulfs us with the hope of positivity, happiness and prosperity. The arrangements for one of the most popular festivals have begun as people clean their house, select new attires for puja, streets, light their homes with beautiful fairy lights, and encapsulate the aroma of desi ghee mithai. 

Diwali festivities involve pujas and prayers in our homes and offices and spending quality time with family, friends and feasting to our heart's content. While there are many things to cook but without sweets, any festival feels incomplete. As we relish tons of food items, offering delicious sweets is like a ritual during this festival.

So on this occasion, to avoid getting stuck in the kitchen for long, prepare something quick, easy and deliciously sweet, here's ‘Aloo halwa canape with saffron sauce’ with simple ingredients. Here is the recipe from Chef Siddharth Bharat in collaboration with Godrej Vikhroli Cucina.

Ingredients:

• 4 medium or 1 cup potatoes peeled, mashed and boiled
• Milk - ½ cup
• Sugar - ⅓ cup or as per taste
• Ground cardamom - ½ teaspoon
• Ghee - 4 tablespoons
• Cashew nuts, almonds, and pistachio chopped - 2 tablespoons + 1 teaspoon for garnishing
• Godrej Sunflower oil - for frying the nuts
• Bread - 2 slices (for canape)

For the saffron sauce:

• A small pinch of saffron
• 100ml cream
• 50 ml milk
• 1 tbsp butter

Preparation Method:

Halwa

1. Heat ghee in a non-stick pan.
2. Add boiled, peeled and mashed potatoes.
3. Sauté on low heat till this turns slightly golden.
4. Add cardamom powder, milk, sugar and mix well so that there are no lumps.
5. Stir continuously until halwa turns dry.
6. Add chopped cashews, pistachios and almonds.
7. Mix and cook well for one minute, and it's done.

Canape

1. Cut roundels from bread and toast both sides in the pan by applying ghee.
2. Bread should be golden brown.
3. Heat oil and fry the nuts till golden brown.

Sauce

1. Mix saffron in milk and keep aside till the milk changes its colour to saffron- yellow.
2. Add butter to a vessel and let it melt. (Make sure the pan is in low flame and butter doesn't burn).
3. Add cream and whisk well.
4. Add saffron milk and whisk well.
5. Cool it for a minute in low flame, and it's done.

Assemble all ingredients and with the help of a piping bag, put halwa on top of bread canape and assemble them on a bed of saffron sauce. Garnish with chopped nuts, rose leaves and a few microgreens.