What's Diwali without indulging in some festive culinary delights? From classic favourites to creative fusions, we’ve curated a collection of recipes to elevate your celebrations. The Tri-Layer Halwa brings tradition and innovation together with layers of beetroot, bottle gourd, and carrot halwa, each bursting with flavour and vibrant colour. The refreshing Orange Cake is a light, irresistible dessert for any gathering, while Badam Halwa Truffles offer a decadent twist to impress your guests. And for a rich indulgence, the Mocha Cake is sure to make a lasting impression. Roll up your sleeves and treat your guests to these delightful recipes.
- Orange Cake
Ingredients:
For Orange cake base
For cake:
- Orange, 70 gm
- Egg, 1 no
- Refined flour, 16 gm
- Unsalted butter, 50 gm
- Castor sugar, 50 gm
- Almond powder, 50 gm
- Baking powder, 1 gm
- Orange juice, 60 ml
- Corn flour, 4 gm
- Sugar, 20 gm
For cake
- Boil fresh oranges in water and make puree.
- Mix egg and sugar, whisk it till mixture gets fluffy consistency.
- Combine together orange puree and egg mixture.
- Then fold the mixture with refined flour, almond powder and add baking powder.
- Finish with melted unsalted butter and rest for half an hour.
- Bake at 180 degree celsius for 45 minutes.
- Cook orange juice, corn flour and sugar together.
- Once you get saucy consistency then remove from the heat and cool it down completely.
- Assemble a slice of warm orange cake on a plate and pour orange sauce on top
- Served with vanilla ice cream and garnish with blueberries and candied orange.
- Date, Coconut, and Mocha Cake
Ingredients
- Unsalted butter, 600 gm
- Sugar, 600 gm
- Eggs, 10
- Maida (Flour), 600 gm
- Baking powder, 10 gm
- Nescafe Coffee, 40 gm
- Coconut powder, 125 gm
- Fresh dates (chopped), 125 gm
- Cream the butter and sugar, adding eggs gradually one by one.
- Once well-mixed, add flour and baking powder.
- Dissolve coffee in water and add to the batter.
- Add coconut powder and chopped dates, mix, and fold well.
- Pour into a mold and bake at 180°C for 45 minutes.
- Baking tip: To avoid heavy flour in your recipe, sift it through a sieve or whisk it to aerate.
- Badam Halwa Truffles
Ingredients
- Almond, 250 gm
- Sugar, 100 gm
- Saffron, 1 gm
- Cardamom powder, 2 gm
- Full fat milk, 100 ml
- Ghee, 25 ml
- Dark chocolate, 80 gm
- Milk chocolate, 80 gm
- White chocolate, 80 gm
- Heat-up the oven at 180°C. Place the almond in baking tray, the roast in the oven until nice brown colour. Remove from the oven and set aside.
- Place the almond in a blender, the using the pulse button cut until make coarsely but not too powder.
- In a pan, heat the milk together with the saffron. In another sauce pan, add the ghee and coarse almond. Start add sugar in the ghee and almond mixture
- Add the lukewarm milk and saffron into the ghee mixture. Finish to add cardamom powder and cook for about 5 minute.
- Cool the badam halwa mixture. Make small balls (around 10 gm). In 3 separate pan, individually melt each type of chocolate.
- Coat the halwa balls into the melted chocolate. Place in the fridge. Then serve the badam halwa truffle with a nice cup of masala chai.
- Tri Layer Halwa
Ingredients:
- Beetroot (grated), 3 cups
- Bottle gourd (grated), 3 cups
- Carrot (grated), 3 cups
- Milk, 6 cups
- Mawa, 1.5 cups
- Sugar, 3 cup
- Ghee, 9 tablespoon
- Cardamom (crushed), 6
- Cashew, 15
- In a pan, sauté the grated vegetable (beetroot, bottle gourd, or carrot) in 1 tbsp ghee for 3-4 minutes.
- Add 2 cups of milk, bring to a boil, and cook until thickened.
- Stir in 1 cup sugar and ½ cup mawa, and cook until the halwa turns glossy and leaves the sides.
- Add cardamom, garnish with cashews, and remove from heat.
- Layer each halwa in a glass, one on top of the other, and serve hot, garnished with nuts.
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