The Hindu festival will be celebrated on September 17 this year, which means it is fast approaching. If you’re tired of eating traditional mithai every year and looking to cook something unique for Vishwakarma Bhog, here are some amazing yet delicious recipes to whip up:
1. Choco Elaichi Peda
150 ml chocolate flavored syrup
300 g of biscuit marie
150ml condensed milk
1 teaspoon cardamom powder
50 g grated coconut
10 g sliced pistachios
clarified butter, for molding
1 silicone spatula
1 mixing bowl
In a food processor, add the Marie biscuits and crush finely. Take the crushed biscuit in a mixing bowl and add the chocolate flavored syrup, condensed milk and cardamom powder. Mix the ingredients well to form a paste.
Apply butter or ghee to your palms and divide the mixture into equal portions. Form smooth round balls and flatten them to look like Peda. Tuck the coconut and dried pistachios into the center of the Peda. Refrigerate and use.
2. Choco sev barfi
120 grams of feeka mava
40 ml chocolate flavored syrup
80 + 40 grams feeka sev
Slices of dried fruit for garnish (almonds, pistachio)
1 mixing bowl
1 cake pan
In a saucepan, add the feeka mava, chocolate flavored syrup with water and heat. Add 80 g of sev, vanilla essence and mix well to form a thick mixture. Turn off the heat and remove it to a bowl, add the remaining sev, place it in a 6 inch square ring pan. Garnish with strips of dried fruit.
3. Chocolate-nut Kalakand
1 cup condensed milk
1 cup paneer, crumbled
1/4 teaspoon cardamom powder
¼ cup mixed nuts, chopped (pistachios or almonds)
1/4 cup chocolate flavored syrup
A heavy-bottomed saucepan
Hotplate, burner, stove
Heat a heavy-bottomed saucepan over medium heat. Add condensed milk and cook until hot. Now add the crumbled paneer, cardamom powder, chocolate flavored syrup and mix well. Stir constantly to avoid burning.
After a few minutes, it will turn into a thick mass and begin to leave the walls of the pan. It’s time to put out the flame. Take a greased tray and transfer the kalakand mixture to the greased tray, spread it to ¾ inch thickness.
Smooth top evenly with rubber spatula and garnish with chopped walnuts, pat lightly. Refrigerate the kalakand for 2-3 hours. After cooling, cut into desired shapes and serve.
4. Strawberry flavored Jowar Laddu
3 cups roasted puffed jowar
¼ cup slivered almonds
½ tbsp cardamom powder
½ teaspoon dry powdered ginger
2 tablespoons roasted chironji
1 teaspoon of ghee
1 cup jaggery/gud
Strawberry flavored syrup – ½ cup
1 non-stick pan
1 non-stick spoon
In a large kadai, heat the ghee and add the jaggery. Keeping the heat low, stir continuously until the jaggery melts. Add strawberry flavored syrup and stir over low heat until frothy.
Check the consistency by pouring the syrup into a bowl of water. It should form a soft ball. Turn off the heat and add the dry roasted murmura and mix gently. Add the roasted puffed jowar, slivered almonds, cardamom powder, dry ginger powder and roasted chironji.
Mix until the mixture is well combined and the jaggery syrup is evenly coated. Grease your hand with ghee or wet your hand with water. Prepare the ladoo while the mixture is still warm.
(Recipes: Chef Ranveer Brar)