Exclusive sweet dishes by IBIS and Novotel Bengaluru's Executive Sous Chef Pradeep Rao.

Diwali Sweets Recipes

steam Sandesh

INGREDIENTS QUANTITY UNIT

* milk 7 ltr

* sugar 300 gm

* cardamom green 10 gm

* mix dry fruits 200 gm

* ghee 10 ml

* vinegar 200 ml

METHOD:

* Boil milk and add vinegar to it when its curdle strain it through muslin cloth and shake it to drain the excess water

* knead the cheese properly to make it soft and add sugar cardamom powder and dry fruits

* take tray apply ghee in the base and then set this mix in the tray

* give rest for 1 hrs in cold room. and cover it with aluminium foil

* put this tray in steaming for 30 mints in 180 c take it out and give the desired shape

kaju & pista roll

INGREDIENTS QUANTITY UNIT

* cashew nut 700 gm

* pista 300 gm

* sugar substitute 800 gm

* cardamom powder 5 gm

* silver leaf to garnish

METHOD:

* soak cashewnut

* blanch pista and remove skin

* paste both of it seperately . Add 650 gm sugar in cashew nut and 150 gm in pista mixture

* cook both the mix seperately till sugar get disolve add cardamom powder

* take it out from kadai make a sheet of cashewnut and put pista in the centre and roll it

* garnish it with silver leaf

kalakand

INGREDIENTS QUANTITY UNIT

* milk 5 Ltr

* sugar 300 gm

* saffron 1 pinch

* vinegar 10 ml

METHOD:

* boil milk and add vinegar to it

* when its curdle add sugar and saffron into it. Mix it nicely

* cook this mixture until its get thicker and reduce it till 80%.

* Apply ghee in a tray pour this mixture and set in one layer.

* Place it cold room to get set