Diwali 2024: Try These Mouthwatering Dessert Recipes To Enhance Your Diwali Celebration

Celebrate this vibrant festival of Diwali by indulging in these dessert recipes to add flavours and sweetness to your festivity.

Diwali Dessert Recipes

Source : ABPLIVE AI

Diwali 2024: Diwali is referred to as the festival of lights that will be celebrated on October 31st this year. The celebration brings people together and creates an atmosphere of warmth and laughter, tradition, light diyas, and multi-coloured decorations. During these grand festivities, the kitchen also turns into a bustling place of culinary creativity filled with the tasty smell of traditional Indian spices.

From exchanging gifts to indulging in the richness of desserts, Diwali is a treat for all the senses. Here are some dessert recipes for your sweet festival celebration and to add flavours to your festivity. 

Try these recipes infused with the traditional touch and the zest of indulgence that'll make this Diwali truly unforgettable!

1. Death by Chocolate Brownie Recipe - Café Offbeat Up There (By Tanmay Karmakar, Executive Chef, Café Offbeat Up There)

Ingredients:

• Maida (Refined Wheat Flour) – 100 gm
• Choco Chips – 20 gm
• Sugar – 100 gm
• Egg – 1 piece
• Dark Chocolate – 120 gm
• Walnuts – 80 gm
• Butter – 100 gm
• Butter Pepper – 1 piece (optional for spicing)

Instructions:

• Preheat the Oven: Set your oven to 180°C (350°F) to preheat while you prepare the brownie batter.
• Melt the Chocolate and Butter: In a double boiler or microwave, melt the dark chocolate and butter together until smooth and well combined. Let it cool slightly.
• Mix the Dry Ingredients: In a separate bowl, sift together the maida (refined wheat flour) and sugar. This ensures an even mixture and helps in preventing lumps.
• Beat the Egg: Crack the egg into a small bowl and whisk it until the yolk and white are fully blended. Add this to the cooled chocolate-butter mixture and stir until smooth.
• Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the chocolate mixture. Stir until the batter is well combined but avoid overmixing to keep the brownies tender.
• Add Choco Chips and Walnuts: Fold in the choco chips and walnuts to add texture and flavour. For a spicy twist, finely chop the butter pepper and incorporate it into the batter (optional).
• Pour into a Baking Pan: Grease a square baking pan or line it with parchment paper. Pour the brownie batter into the pan and spread it out evenly.
• Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
• Cool and Serve: Allow the brownies to cool in the pan before cutting into squares. Enjoy your rich and indulgent Death by Chocolate Brownies!

2. Shahi Tukda – Oudh, 1590 (By Chef David, Oudh 1590)

Ingredients:

• White bread slices – 4-5 pieces
• Milk – 500 ml
• Sugar – 100 gm
• Water – 100 ml (for sugar syrup)
• Ghee – for frying
• Saffron strands – a pinch
• Cardamom powder – 1/4 tsp
• Mawa (khoya) – 50 gm (optional for richness)
• Rose water – 1/2 tsp
• Chopped nuts (almonds, pistachios) – 2 tbsp for garnish
• Silver varq (optional) – for garnish

Instructions:

• Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Heat on medium flame and stir until the sugar dissolves. Add a pinch of saffron and a few drops of rose water for extra flavour. Boil the syrup until it reaches a one-string consistency (not too thick). Once done, set it aside to cool.
• Prepare the Rabri: In another heavy-bottomed pan, boil the milk on low heat. Keep stirring occasionally to prevent it from sticking. Continue simmering until the milk reduces to half its quantity. Add cardamom powder, saffron strands, and crumbled mawa (optional) for a richer texture. Once thickened, remove from heat and set aside.
• Fry the Bread: Cut the bread slices into triangles or squares as per your preference. In a frying pan, heat ghee and shallow fry the bread pieces until they turn golden brown and crispy on both sides. Remove the fried bread slices and place them on paper towels to absorb excess oil.
• Soak the Bread in Sugar Syrup: Dip the fried bread slices into the prepared sugar syrup. Let them soak for a few seconds, then remove and place them on a serving dish.
• Assemble the Shahi Tukda: Pour the thickened milk (rabri) generously over the syrup-soaked bread slices. Garnish with chopped nuts, and if desired, decorate with silver varq for a royal touch.
• Chill and Serve: Let the Shahi Tukda rest for a while so that the flavours meld together. You can serve it warm, but it’s best enjoyed chilled. Refrigerate for 1-2 hours before serving.

3. Tiramisu : Chapter 2  (By Chef Susanto Halder, Chapter 2)

Ingredients:

• Ladyfinger biscuits (Savoiardi) – 200 gm
• Mascarpone cheese – 250 gm
• Eggs – 3 large (separated into yolks and whites)
• Granulated sugar – 100 gm
• Strong brewed coffee – 1 cup (cooled)
• Coffee liqueur (optional) – 2 tbsp
• Cocoa powder – for dusting
• Dark chocolate shavings – for garnish (optional)
• Vanilla extract – 1 tsp
• Whipping cream – 100 ml (optional for a lighter version)

Instructions:

• Prepare the Coffee Mixture: Brew a cup of strong coffee and allow it to cool. Add 2 tablespoons of coffee liqueur (if using) for an extra kick of flavor. Set it aside to cool completely.
• Prepare the Mascarpone Mixture: In a large mixing bowl, whisk the egg yolks and sugar together until pale and creamy. Add the mascarpone cheese and vanilla extract, and gently fold the mixture until smooth and well combined. If you prefer a lighter texture, you can also whip 100 ml of cream and fold it into the mixture.
• Whip the Egg Whites: In another bowl, whisk the egg whites until stiff peaks form. This will help make the Tiramisu fluffy. Gently fold the whipped egg whites into the mascarpone mixture, ensuring not to deflate the airiness.
• Soak the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture. Make sure not to soak them for too long, as they can become soggy. Place a layer of dipped ladyfingers at the bottom of your serving dish or individual glasses.
• Layer the Tiramisu: Spread a layer of the mascarpone mixture evenly over the soaked ladyfingers. Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
• Chill the Tiramisu: Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, to allow the flavors to meld together.
• Dust and Serve: Before serving, generously dust the top with cocoa powder. For an extra indulgent touch, garnish with dark chocolate shavings.

4. Zafrani Firni– The Biryani Canteen (By Tanmay Karmakar, Executive Chef, The Biryani Canteen)

Ingredients:

• Gobindo Bhog Rice – 30 gm
• Milk – 200 ml
• Mawa – 30 gm
• Kesar (Saffron) – a pinch (0.0001 gm)
• Ghee – 10 ml
• Elaichi (Cardamom) – a pinch (0.0001 gm)
• Sugar – 50 gm
• Gulab (Rose) Water – 2 ml
• Matka (Clay Pot) – 1 piece for serving

Instructions:

• Soak the Rice: Wash the Gobindo Bhog rice thoroughly and soak it in water for about 30 minutes. Once soaked, drain the water and grind the rice coarsely to create a fine paste.
• Boil the Milk: In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom.
• Cook the Rice: Add the coarsely ground rice to the boiling milk. Stir continuously to avoid lumps. Let it cook on low heat until the rice is fully cooked and the mixture begins to thicken. This will take about 15-20 minutes.
• Add Mawa: Once the rice is cooked and the firni has thickened, add the crumbled mawa and stir well. The mawa will give the firni a rich and creamy texture.
• Flavour with Ghee and Kesar: In a small pan, heat the ghee and add a pinch of kesar (saffron) to it. Stir for a few seconds to release the saffron's color and aroma. Add this to the firni mixture and stir to combine.
• Sweeten and Spice: Add the sugar, elaichi (cardamom), and rose water to the mixture, stirring continuously until the sugar dissolves completely and the flavors are well-blended.
• Simmer and Thicken: Continue cooking the firni for another 5-10 minutes, allowing the flavours     to meld together. Stir occasionally to prevent sticking and to achieve the desired consistency.
• Chill and Serve: Once the firni has thickened to your liking, remove it from the heat. Pour the firni into a matka (clay pot) for an authentic touch. Let it cool to room temperature before refrigerating it for at least 2-3 hours.
• Garnish and Enjoy: Garnish the chilled Zafrani Firni with a few saffron strands and chopped nuts if desired. Serve cold in the traditional matka for a truly indulgent dessert experience.