Sweet Dishes for Diwali

Badaam (Almond) Barfi


9 ounces of almonds soaked in water for 8 hours
2 cups granulated sugar
1/2 cup ghee (clarified butter)
2 tablespoon chopped pistachios
1/4 teaspoon ground cardamom
1/2 teaspoon saffron soaked in 1 teaspoon milk


Grease a shallow baking dish well.
Grind the almonds to a fine paste.
Boil 1 cup water and stir in the sugar to make a syrup.
Add the almond paste. Stir in butter and stir frequently until mixture becomes thick.
Add cardamom and saffron. Add half the nuts.
Pour into pan and spread evenly. Sprinkle with remaining nuts. While still warm, cut into shapes.

Royal Vermicilli Kheer

Ingredients :
Vermicilli - 1/2 cup (thin variety)
Milk - 4 cups
Sugar - 1/2 - 3/4 cup
Cream - 1/4 cup
Ghee - 4 tabs
Almonds - 2 tabs
Cinnamon powder - 1 level tsp
Bananas - 3 (small)


Fry vermicilli in 2 tabs of ghee, till light gold in colour. let it gets cold. Skin almonds-chop them into small pieces.Fry in 2 tabs of ghee,tillwell toasted.

Boil the milk,add the vermicilli and keep on stirring over low heat till the vermicilli is just cooked and the milk is thick.(Do not over cook the vermicilli). Reduce heat and add sugar little by little-stirring all the time till the sugar dissolves.

Remove from heat, when cold, mix in the cream, almonds,cinnamon powder and chopped bananas. Serve chilled with a little silver varg on top for decoration.


Besan Ka Ladoo

Ingredients :
Ghee - 225 gms Besan - 225 gms Castor sugar - 350 gms  Cashewnuts chopped - 1 tsp Almonds chopped - 1 tsp Pistachio - 1 tsp


Place the ghee and besan in a pan over a low heat.
Keep stirring the mixture to avoid the formation of lumps.
When the mixture is cooked, it will release an aromatic flavour.
Remove the pan from the heat and let it cool.
Add the sugar and chopped cashewnuts to the besan mixture and stir in thoroughly.
Now mould small balls of appropriate size, from the mixture
Serve hot or cold

Carrot Halwa


1 kg juicy orange carrots, peeled and grated
1 1/2 litre full cream milk
400-500 gm sugar
A pinch of elaichi powder (cardamom)
Afew flakes saffron
2-3 drops orange colour (optional)
1 tbsp ghee


Put milk and carrots in a heavy saucepan. Boil till thick, stirring occasionally.
Once it starts thickening, stir constantly to prevent it from sticking to the bottom. Add sugar and cook till it thickens further.
Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee separates.
Serve hot, decorated with a chopped almond or pistachios.

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