For the Sweet-toothed

Chicken Barfi

At this time of the year, the mithai-binge is at its peak, but it’s no more about homemade desserts. Those have, instead, been eclipsed by an array of gourmet delicacies that flood the market. Chefs from across the Capital share recipes for Diwali that keep the tradition of homemade mithai alive, albeit with a twist

Flax Seed Ladoo
by Gordon Galea, Pastry Chef Andaz Delhi

Ingredients
Jaggery, 300 gms
Flax seeds, 150 gms
Peanuts, 500 gms
Sesame seeds, 50 gms
Water, 150 ml

Method: Boil jaggery in a sauce pan. In another pan, roast the peanuts and the sesame seeds until they turn golden brown. Allow the roasted peanuts and sesame seeds to cool down. Now, grind them into a fine powder. Strain the jaggery syrup before adding flax seeds to it. Finally, add the peanut and sesame powder to the mixture and let it cool down to 40-degree Celsius before shaping them into balls of 30 gms each. Once they’ve taken shape, serve.

Chicken Barfi
by Mohammed Nazir, Head Chef, Veda, Connaught Place

Ingredients
Chicken Breast (boneless), ½ kg
Milk (full cream), 2 kg
Cashewnuts, 100 gms
Sugar, 300 gms
Cardamom powder, 5 gms
Kewra water, 3 tbsp

Method: Boil the chicken breast for 10 minutes and add two tbsp of kewra water. Take it out and allow it to cool. In a mixer, add cashews and boiled chicken, and grind to a paste. Boil the milk for 10 minutes, add the chicken and cashew mix and cook. Add the cardamom powder and remaining kewra water along with the sugar mix and keep cooking till it thickens. Transfer to tray and let it cool before cutting it into cubes. Add silver leaf to decorate for the festive season.

Jumbo Jalebi with a Fennel Yogurt Pudding, Green Cardamom Syrup and
Mint Leaves
by Prem K Pogakula, Executive Chef, The Imperial New Delhi

Ingredients
All-purpose flour, 1 cup
Yoghurt, ½ cup
Oil, for deep frying
Sugar, 2 and a ½ cups
Water, 2 cups
A pinch of saffron
Green cardamom, 6 whole
Strained yoghurt, 2 cups
2 tbsp warm milk
A pinch of nutmeg
A pinch of cardamom powder

Method:In a large bowl, whisk refined flour, yoghurt and sufficient water to a smooth consistency. Cover and keep in a warm place to ferment for 24 hours. Before cooking the next day, whip the batter again for a few minutes. Heat sufficient oil in a pot on medium heat. Pour some batter into a pastry bag with a small straight tip.

Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, until they are evenly golden and crisp. Drain and soak in the cardamom and sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

For the cardamom syrup: Combine two cups of water with two cups of sugar. Add a pinch of saffron and six green cardamom pods into the mixture. Cook on a medium/low flame for 30 minutes. Remove the cardamom pods and let it cool.

For the yoghurt pudding: Mix two cups of strained yoghurt with two tbsp of warm milk, a pinch of nutmeg and cardamom powder Arrange all of them on top of the jalebi and serve Tip: Make the jalebi as big as possible.