EVER SWEET DIWALI!

This Diwali, try your hand at these recipes that Anupy Singla describes as her children’s favourites and relatively easy in Indian For Everyone (Surrey Books, $35)

KAJU KI BARFI

3 green cardamom pods, seeds removed and hulls discarded

2 whole cloves

1 cup raw, unsalted cashews

3 tbsp powdered milk

½ cup granulated sugar

½ cup water

2 tsp unsalted butter

In a mortar and pestle, grind the cardamom seeds and the cloves to a fine powder.

In a blender, combine the cashews and the powdered spices and process until the mixture takes on an almost powdery consistency.

Transfer to a medium mixing bowl. Add the dry milk and mix by hand. Break down lumps and remove any larger pieces of cashews that did not grind down. Set aside.

In a medium stockpot over high heat, combine the sugar and water. Bring to a boil. Continue boiling for 10 mins, until it thickens and becomes a syrup. Test for readiness by putting a tiny bit between your thumb and forefinger. When you pull them apart, sticky strings should form. When 2 strings form at a time, the syrup is ready. Be careful not to burn yourself.

Add the butter, stir well, and cook for 1 to 2 mins., until the butter has melted and the ingredients come together. Remove from the heat.

Add the cashew mixture and stir well, until the mixture hardens slightly, but not too much. If it seems too crumbly and not moist enough, add a little more melted butter, a tsp at a time, until it has a consistency that can be rolled out.

Spread the mixture on the back of a well-greased thali. Grease a rolling pin and use it to press down the mixture into a 9-inch circle that is ½-inch thick. Set aside to cool for an hour.

Slice into diamond shapes with a sharp knife or pizza cutter and serve immediately.

BESAN PINNI

1½ cups besan, sifted

½ cup ghee or vegetable oil

½ cup raw, unsalted almonds, finely ground in a blender or food processor

¾ cup granulated or raw cane sugar, finely ground in a blender or food processor

Place the besan in a heavy-bottomed pan over medium-high heat and dry roast for 2 to 4 mins., until lightly browned. Add the ghee to the sauté pan and stir well.

Reduce the heat to medium-low and cook, stirring occasionally, for 45 mins. to an hour, until aromatic.

Add the almonds and cook for five mins.

Remove from the heat, add the sugar and stir until well combined. It’s important for the sugar to be very fine so it blends well. It’s also very important to add the sugar after you remove the mixture from the heat so the sugar doesn’t immediately begin to melt.

Transfer to a large mixing bowl and set aside for 10 mins. until it is slightly warm but cool enough to handle. If it’s dry and does not bind, add a little more melted ghee, 1 tsp at a time.

Gather a handful of the mixture. While turning it slowly in one hand, squeeze it and bind the mixture together into a smooth ball. Place on a platter and continue making the balls with the rest of the mixture. Set the pinnis aside to cool and harden slightly. Transfer to an airtight container and refrigerate for up to a month.

You can also freeze them for up to 3 months.

GAJAR KA HALWA

2 lbs carrots, trimmed and peeled

¼ cup plus 2 tbsp ghee

6 cups milk

1½ cups sugar, finely ground

Seeds of 6 green cardamom pods, plus more for garnish

1 cup coarsely ground raw unsalted almonds

1 tbsp golden raisins

1 tbsp finely chopped pistachio

Grate the carrots in a food processor or with a hand grater.

In a 6-quart heavy-bottomed stockpot over medium-high heat, warm the ghee.

Add the carrots and sauté, stirring constantly to prevent sticking, for 4 mins until they soften. Add the milk and bring to a boil.

Reduce the heat to low and simmer, partially covered, for 3 to 4 hours, stirring occasionally to ensure nothing sticks to the bottom of the pot. The mixture is ready when all of the milk is absorbed, the carrots have swelled and the mixture becomes fragrant.

Raise the heat to medium and slowly add the sugar. Cook for another 30 mins., stirring occasionally, until the sugar melts and blends well.

Finely grind the cardamom seeds using a mortar and pestle. Add to the stockpot with the almonds and raisins.

Cook, stirring occasionally for 15 to 20 mins., until the halwa starts to pull away from the sides of the pot and starts to thicken and come together. It should be very dry. Remove from heat and set aside, for up to 2 hours at room temperature.

Transfer to serving bowls and garnish with a pinch of ground pistachios. If you like, sprinkle a little more ground cardamom and serve warm or cold.