Diwali brings forth the season of cooking and indulgence. Whether you wait to relish sweets on Dhanteras or eagerly look forward to gorging on an Indian thali during the Goverdhan celebration, food and festivities go hand in hand. But every year, the food remains the same.
Video Credit: Chef Kunal Kapur/ YouTube
However, you can get inspired by chefs creating one-of-a-kind recipes that will help you amp up your cooking game and introduce your taste buds with a burst of flavour. Chef Sijarul, Executive Chef, Royal Orchid Brindavan Gardens Palace and Spa, and Chef Sumit Sahu, Sous Chef, Food Production, Taj Usha Kiran Palace, Gwalior, shared some unique dessert creations that will shine out in the festive spread.
Matka Mishti Doi By Chef Sijarul
Ingredients
- 1 litre milk
- 200 grams of sugar
- 200 grams of thick curd
Method
- Starting with a litre of thick milk, pour it into a deep and wide vessel.
- Turn on the heat and allow the milk to come to a full boil then reduce the heat to the lowest and cook the milk until it thickens to half of its original volume.
- Once the milk is thickened, add 200 grams of sugar to it and mix properly.
- Cook on low flame till the sugar gets dissolved.
- Switch off the gas and allow the milk to cool down at room temperature.
- Add 200 grams of thick curd in a bowl and whisk until it is smooth, without any lumps. Slowly pour in the warm milk while stirring the curd in the curd.
- Set the temperature of your oven to 100°C. Transfer the milk-curd mixture to an oven-friendly earthen / clay / ceramic dish.
- Use a lid or aluminium foil to cover the dish and cook the ingredients for 1-1.5 hours.
- Wait for the doi to set and get thick and creamy.
- Once the mishti doi is set, garnish it with your choice of topping and serve.
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Onion Kheer By Chef Sumit Sahu
Ingredients
- 200 grams of onion
- 5 grams almonds
- 300 ml milk
- 5 grams of pistachios
- 10 grams of rose water
- 20 grams of sugar
- 10 grams of kewra water
- 2 grams of cardamom powder
Method
- Peel and chop the onion into small pieces.
- Bring a pan of water to a boil and add the chopped onions. Boil for a few minutes until the onions become soft and tender. Drain the water and set the onions aside.
- Heat milk in a deep heavy-bottom pot. Add the cooked onions and simmer the ingredients for 10-15 minutes, while stirring occasionally.
- Add sugar and cardamom powder to the milk-onion mixture. Stir until the sugar dissolves and the concoction thickens.
- Drizzle of rosewater for extra flavour
- Add chopped almonds and pistachios to the kheer and cook for a few more minutes.
- Let the kheer cool off slightly before serving. You can serve it hot or cold.
- Garnish the onion kheer with additional chopped nuts.