Diwali, the festival of lights, is a time of great joy, colourful decorations, and, most importantly, sharing a lot of delectable sweets. The exchange of "mithai" (sweets) is a beloved tradition that represents a spreading of joy and the building of relationships among family, friends, and neighbours. From classic ladoos and barfis to rich pedas, these delicacies are more than simply food; they are an integral part of the celebration, symbolising the sweetness of life and the desire for a fruitful year ahead.
Fig and Cashew Barfi
This recipe gives a rich, fudge-like treat with the unique flavour of figs and the creamy texture of cashews. It's an elegant treat that's perfect for the festive season.
Ingredients:
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1 cup (about 150g) dried figs, stems removed
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1 cup cashews
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1/2 cup almonds
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1/2 cup dates, pitted
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2 tablespoons ghee or unsalted butter
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1/2 teaspoon cardamom powder
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A pinch of saffron strands (optional)
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1 tablespoon milk (for saffron)
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Finely chopped pistachios, for garnish
Instructions:
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Prepare the Saffron (if using): Soak the saffron strands in 1 tablespoon of warm milk and set aside.
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Toast the Nuts: In a pan on low heat, lightly toast the cashews and almonds for 3-4 minutes. Let them cool, then grind them into a coarse powder in a blender.
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Prepare the Fruit Paste: In the same blender, combine the dried figs and dates. Blend until you get a smooth, sticky paste. If it's too dry, add a few drops of water.
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Cook the Barfi Mixture: Heat ghee in a non-stick pan over low heat. Add the fig and date paste and cook for 2-3 minutes, stirring constantly.
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Combine and Shape: Add the ground nut powder and cardamom powder to the pan. If using, also add the saffron milk. Mix everything well until the mixture comes together into a single mass and starts to leave the sides of the pan.
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Set the Barfi: Line a baking tray or plate with parchment paper and grease it lightly with ghee. Transfer the mixture to the tray and use a spatula to spread it evenly into a 1-inch thick layer.
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Garnish and Chill: Sprinkle the chopped pistachios on top and gently press them in. Let it cool completely for at least 3-4 hours, or in the refrigerator for 1 hour, until it is firm.
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Cut and Serve: Once set, cut the barfi into diamond or square shapes. Store in an airtight container for up to two weeks.
Medjool Date and Cashew Peda
This version of Kaju Peda is naturally sweetened with Medjool dates, resulting in a rich, delicious, and healthier sweet perfect for any occasion.
Ingredients:
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1 cup raw, unsalted cashews
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1 cup soft Medjool dates, pitted
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1/4 cup milk powder (optional, but adds a creamy texture)
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1 tablespoon ghee or unsalted butter
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1/4 teaspoon cardamom powder
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A few strands of saffron or chopped pistachios for garnish
Instructions:
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Prepare the Cashew Powder: In a dry grinder or food processor, pulse the cashews until they form a fine powder. Be careful not to over-process, as the cashews will release their oil and turn into a paste. Sift the cashew powder to remove any large pieces.
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Make the Date Paste: Place the pitted Medjool dates in a food processor and blend until they form a smooth, sticky paste. If the dates are firm, you can soak them in a little hot water for 5 minutes before blending.
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Cook the Mixture: Heat the ghee in a non-stick pan over low heat. Add the date paste and cook for 2-3 minutes, stirring constantly, until it becomes soft and pliable.
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Combine Ingredients: Add the prepared cashew powder, milk powder (if using), and cardamom powder to the pan. Mix everything well, stirring continuously on low heat.
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Form the Dough: Continue to cook and stir until the mixture comes together into a single, cohesive dough-like mass that starts to leave the sides of the pan. This should take about 5-6 minutes.
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Cool and Knead: Turn off the heat and transfer the mixture to a greased plate. Let it cool for 5-10 minutes until it's warm enough to handle. Knead the mixture gently with your hands to make it smooth and pliable.
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Shape the Pedas: Take small portions of the dough and roll them into smooth balls. Gently press each ball to flatten it into a disc shape.
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Garnish: Press a few strands of saffron or a pinch of chopped pistachios on top of each peda.
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Store: Let the pedas cool completely before storing them in an airtight container at room temperature for up to one week.
