Diwali Recipes

Happy Diwali !

We would like to celebrate the Festival of Light appropriately with these delicious recipes.

Taken from: Classic Indian Cookery (Julie Sahni)

Almond Milk Fudge (Badaam Barfi)

Makes about 4 dozen pieces

• 500 g blanched almonds
• 500 ml milk
• 185 g sugar
• 30 g ghee (Indian vegetable fat or butter)
• 2 x 7.5 cm square pieces of foil (optional)

1. Put the almonds into a blender or food processor and powder. Set aside until needed.
2. Mark and grease a  20-cm square on a baking sheet or on a sheet of greaseproof paper, set onto a work surface.
3. Bring the milk to the boil in a heavy-based non-stick pan. Cook on a high heat, uncovered for 10 minutes until it has thickened, stirring constantly to prevent it burning.
4. Reduce heat to medium, add sugar and cook for an additional 2 minutes or until all the sugar has dissolved. Add the powdered almonds and the ghee. Stir vigorously and constantly as the mixture begins to lump up and stick to the spoon. Release the fudge from the spoon by scraping with a knife or teaspoon. Continue cooking the mixture for another 3 minutes
5. Pour the fudge on the centre of the greased square and working deftly and quickly, flatten and spread to an even thickness within the square. If you are using silver foil, place it over the fudge and gently press to make it adhere.
6. While the fudge is still warm, cut into neat 2.5 by 5 cm diamond shaped pieces, using a sharp knife, dipped in cold water.

NB This keeps well in a tightly sealed container at room temperature for three weeks and for several months in the fridge.

Taken from The Dal Cookbook (Krishna Dutta)

Goan Prawn and Coconut Dal

• 50 g split moong dal
• 50 g toor dal
• 2 tbsp coconut oil or sesame oil
• 2 large onions finely chopped
• 400 g peeled prawns
• 1/2 tsp ground turmeric
• thumb-sized piece of root ginger, finely grated
• 2 fresh green chillies, sliced
• 200 ml tinned coconut milk
• 45 g fresh chopped coriander leaves
• salt to taste

1. Boil the dals in approximately 200-300ml water and set aside.
2. Pour the oil in a pan and stir fry the onions a little.
3. Dust the prawns with the ground turmeric and add them to the pan and toss rapidly for about 20 seconds and stir in the grated ginger.
4. When the aroma of cooked ginger rises, pour in the cooked and cooled dals with the sliced chillies and stir well to mix.
5. Add the coconut milk and cook for 4-5 minutes.
6. Take off the heat and stir well to blend all the ingredients.
7. Sprinkle over the chopped coriander leaves and cover the pan immediately to save flavours. Serve with warm rice.