On the eve of Diwali, I would like to share my winning recipes:

1. Creamy and Crunchy Surprise

2. Beetle Surprise

Creamy and Crunchy Surprise

Ingredients:

• Maida – 200 grams

• Rava – 50 grams

• Powedered. Sugar

• Paneer- 100 grams

• Khoya – 100 grams

• Dry Fruits for Garnishing

• Ghee – for shortening the Dough and Deep Frying

• Pinch of Salt

• Oranges

• Rose Leaves

Method:

• Prepare a stiff dough from Maida, Rava and Ghee. Keep aside for 15 minutes.

• In a Kadhai, put the Ghee to heat for deep frying. Make small roundels of the dough and speard it thin. Using a mould, give it a “katori” shape. Deep Fry on low heat.

• Squeeze the juice from the oranges. Heat a pan and pour the juice. Reduce it to a thicker consistency.

• In another pan, bhuno the khoya till it starts leaving the “oil”. In the meantime, grate the paneer. Mix and mash the mixture to form a thick and smooth paste.

• In one more pan, add water and rose petals. Add sugar and cook till a thick consistency is formed. Add the mixture to Paneer-Khoya paste. Mix well.

• Now add the reduced Orange juice to the paste.

• Remove the “katoris” from Ghee. Using a piping bag, fill the katori with the Paneer-Khoya mixture.

• Garnish with Dry fruits and Orange Zest.

Beetle Surprise

Ingredients:

• Beetle leaves

• Rose petals

• Khoya

• Cocoa Powder

• Sugar

• Chandi ka Vark

• Cloves

Method

• Bhuno the Khoya. Add Cocoa powder and keep aside.

• In a pan, boil water and rose petals. Add sugar. Make a gulkand by cooking consistently and adding water if needed.

• On a Beetle leaf place the gulkand, khoya mixture and close it with a clove.

• Place the chandi ka vark for design.