Chefs Mozanne Karbhari And Vikas Singh Share Sweet Recipes

Diwali is all about mouth-melting delicacies, rangoli filled with colours, the light of diyas, and pictures clicked in traditional attire. If your favourite festival is Diwali, why are you simply relying on store-bought sweets? The real fun is making authentic Indian sweets at home, taking glimpses of every step, and savouring each bite with your loved ones.

But are you worried that the homemade treats won’t turn out as good as the sweet shop next door? Don’t worry; to ease the process of making authentic desserts at home, Slurrp interviewed Chefs Mozanne Karbhari And Vikas Singh to get the tried and tested recipes. With these easy-to-follow steps, you can make traditional sweets and make the most of the festive season.

Also Read: Diwali 2024: Delicious Deep-Fried Snacks To Prepare For The Festive Season

Kaju Ki Barfi By Chef Mozanne Karbhari, Sous Chef, ITC Grand Central, Mumbai 

Ingredients:

• 500 grams cashew nut
• 300 ml milk
• 75 grams sugar
• 50 grams pista slivers
• 20 silver leaves

Instructions:

1. Blend cashew nut to a smooth paste.
2. Put the mixture and sugar into a thick bottom kadhai.
3. Cook, stirring continuously, until the mixture starts to thicken, leaving the sides of the kadhai and forming into a ball.
4. Put the mixture on a flat surface or a tray to ¼ inch thickness.
5. Cool the mixture completely, and put silver leaves on top of the flattened mixture.
6. Cut into diamond shape. Serve with pista slivers sprinkled on top.

Anarse By Chef Vikas Singh, Executive Chef At The Westin Mumbai Garden City

Ingredients:

For the dough:

• 2 cups rice flour
• 1 cup jaggery (grated or powdered)
• 1/2 cup water (adjust as needed)
• 1/4 teaspoon cardamom powder 
• A pinch of salt
• Ghee or oil (for frying)

For filling :

• 1 cup grated coconut (fresh or desiccated)
• 1/2 cup jaggery (adjust to taste)
• 1/4 teaspoon cardamom powder

Instructions:

1. In a pan, heat the water and dissolve the jaggery completely. Add cardamom powder and salt.
2. Gradually add rice flour to the jaggery mixture, stirring continuously to form a soft dough. Let it cool slightly.
3. In another pan, mix grated coconut and jaggery. Cook on low heat until the jaggery melts and combines well with the coconut. Add cardamom powder and let it cool.
4. Take small portions of the dough and flatten them into small discs. Place a small amount of filling in the centre and fold the edges over to seal.
5. Heat ghee or oil in a pan. Fry the shaped Anarse on medium heat until they turn golden brown and crisp.
6. Remove from oil and drain on paper towels. Serve warm or at room temperature.