Diwali is a time for togetherness, cherished traditions and, of course, the irresistible sweets that make every celebration a little more specialWhile classic mithai will always have a place on the festive table, adding a creative twist to familiar favorites can make the occasion even more delightfulWith their rich, nutty flavour and satisfying crunch, California walnuts bring a delicious new dimension to traditional Indian sweetsFrom the indulgent California Walnut Shahi Tukda and melt-in-the-mouth California Walnut Kalakand to the festive favourite California Walnut Til Barfi, these three recipes offer a wonderful way to celebrate Diwali with a little something different.
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California Walnut Stuffed Shahi Tukda
California Walnut Stuffed Shahi Tukda – Chef Neha Deepak Shah
Ingredients
3-4 bread slices, corners removed
For The Filling
1 cup roasted California walnuts
2 tablespoons Ghee
1/2 cup khoya
1/2 teaspoon cardamom powder
2 teaspoons rose water
Dried rose petals
1/4 – 1/2 cup sugar (adjust according to taste)
For The Instant Rabri
1/2 tin mithai mate
1 cup milk
Sugar
1/2 teaspoon cardamom powder
A few saffron strands dissolved in water
2 teaspoons milk powder
For The Garnish
Dried rose petals
California walnuts
Silver leaf
Preparation:
1To start with, grind the roasted California walnuts coarselyYou can crush them too.
2Heat ghee in a pan and add the ground walnutsRoast them lightly on medium flame with constant stirring.
3Crumble the mava and mix well with walnutsCook until the mixture turns crumbly.
4Add the cardamom powder and rose water and cook for another few minutes.
5Mix in the dried rose petals, remove from flame and keep it aside to cool.
6For the instant rabri, heat the mithai mate in a heavy bottomed panAdd the milk and keep cooking and stirring on medium flame.
7Add the saffron water, cardamom powder and milk powderCook for a few minutes and then remove from flame and keep it aside.
8To make the rolls, flatten and roll out the bread slices using a rolling pin.
9Now, mix the sugar into the prepared filling and place the crumbly mixture onto the centre of a slice.
10Apply some water onto the edges of the bread, roll tightly and seal themRepeat with other slices.
11Mix the prepared rabri and place it on medium flame to warm it up.
12Meanwhile, heat ghee in a pan and slightly toast the rolls from all sides.
13Divide each toasted roll into 2.
14Now, pour some rabri onto a flat dish and place the rollsPour some more rabri over them.
15Garnish with California walnuts, silver leaf and dried rose petals.
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California Walnut Kalakand
California Walnut Kalakand – Shumaila Chauhan
Ingredients
1.5 cups walnuts
1L milk
1 tablespoon plus 1 teaspoon lemon juice
4-5 cardamoms, powdered
1/2 can condensed milk
1/4 teaspoon rose water
Chopped walnuts and dried rose petals, to garnish
Preparation
1Roast walnuts in a pan on medium low heat for 3-4 minutesLet cool, and then coarsely chopKeep aside.
2Line a strainer with muslin cloth over a wide bowl and keep aside.
3In a heavy bottom pan, add whole milk and heat on medium high, stirring oftenLet milk come to a boil, then turn heat offAdd 1 tablespoons juice, stirIf required, add another teaspoon till milk curdles completely and the whey separates.
4Pour curdled milk over the muslin lined strainerWash the chena (curdled milk) to rid of the lemon flavor.
5Squeeze out a little of the excess water- be careful not to over squeeze else the kalakand will be too dryTie the edges of the muslin cloth and let it hang over the sink faucet for 10-15 minutes.
6In a pan, add the condensed milk, and chena (curdled milk)Mix and cook on low, stirring oftenCook for 10-12 minutes, till mixture thickens a bit and starts leaving the sidesDo not dry out completely.
7Add cardamom powder and chopped walnuts, reserving a few to sprinkle on the top.
8Grease an 8-inch pan, and line with parchment paperSpread the mixture in half of the pan (the kalakand needs to be thick)Sprinkle the nuts and dried rose petals on topLet set for a few hours, before cutting and serving.
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California Walnut and Til barfi
California Walnut and Til barfi – Shumaila Chauhan
Ingredients
1 tablespoon ghee
500ml full fat milk
1/2 cup milk powder
1/2 cup walnuts
1/4 cup chopped walnuts
3/4 cup sesame seeds
1/3 cup jaggery powder
1/2 teaspoon cardamom powder
Preparation
1In a pan over medium low heat, add the sesame seeds and heat 3-4 minutesThey will turn slightly golden and popDo not burnLet cool and coarsely grind them.
2Pulse walnuts to make walnut mealBe careful to not over grind, else you will make walnut butter.
3In a heavy bottom pan, heat gheeAdd milk and stirLet the milk come to a soft boil over medium heatAdd the milk powderCook over medium heat, stirring oftenMake sure to scrape the sides of panCook for 10-15 minutes, till milk is reduced to half.
4Add walnut and jaggery powder, and mix wellCook for another 5-6 minutes.
5Add in the powdered sesame seedsMix wellStir another 2-3 minutesAdd in the cardamom powder and chopped walnuts (reserving a few for the top)Mix wellStir till mixture thickens and starts leaving the pan and looks doughyTurn off heat.
6Grease a 5” by 7” panLine it with parchment paperSpread the cooked mixture evenlyTop with the reserved chopped walnuts, and sprinkle some sesame seeds. Let set for an hour in the refrigeratorCut into rectangles and serve.