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Mysore Pak, Kalakand and more Diwali recipes

As part of our every-day series on Diwali, we'd earlier shared recipes of sago banana kheer, pumpkin fudge and fruit seviyaan kheer.

Here, Parool Dedhia shares with us some interesting traditional recipes that you can try at home. You can share yours too!

Mysore Pak

The Mysore Pak is a traditional sweet of Karnataka made from gram flour, ghee and sugar.

Ingredients

• 1 cup besan (chane ka atta)
• 1 cup sugar
• 2 to 2 1/2 cups ghee
• 1/2 cup water
• A few almonds to garnish

Method

• In a thick bottomed pan mix all the above ingredients and stir well.
• Put the gas on medium flame and keep on stirring the mixture in a single direction until the mixture starts thickening and becomes almost golden brown.
• Now you need a little rigorous stirring as the mixture starts leaving the sides of the pan and a net like mixture starts to form.
• As soon as the ghee leaves the mixture you can conclude that the Mysore Pak is totally done.
• While it is still hot, empty this it into a dish greased with ghee and spread evenly but do not stir.
• Add slivers of almonds as garnish.
• Let it cool for a few minutes and then cut it into pieces. 

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Reader Invite

Do you have an interesting Diwali recipe to share?  Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.

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Kalakand

Another traditional sweet that is popularly served during Indian festivals, Kalakand is made out of sweet condensed milk and cottage cheese.

Ingredients

• 250 gms cottage cheese (grated finely)
• 1 tin condensed milk
• 2 tbsp milk powder
• 1 pinch of cardamom powder
• Almond and pistachios (to garnish)

Method

• Add cottage cheese, condensed milk, milk powder and cardamom powder to a thick bottom pan.
• Keep stirring until the mixture leaves the sides of the pan.
• Spread this mixture on a plastic sheet.
• Garnish with slivers of almonds and pistachios.
• After it cools, cut them into squares and serve.

Kuttu ke Pakore

Kuttu ke Pakore

Made from buckwheat flour, Kuttu ke Pakore (buckwheat fritters) make for a spicy and crispy snack during the festive season.  

Ingredients

• 3 medium-sized potatoes (boiled till half done)
• 1 cup buckwheat flour (kuttu ka atta)
• 1/4 cup finely chopped coriander leaves
• 1/2 tbsp black pepper powder
• Salt to taste
• Ghee for frying

Method

• Mix buckwheat flour, pepper/powdered salt and coriander leaves in a bowl.
• Gradually add water and beat the mixture with a ladle to make a smooth paste.
• Cover the mixture and leave aside for 15 to 20 minutes.
• Peel the skin off the half-boiled potatoes and slice them diagonally.
• Heat the ghee on a medium flame for frying.
• Dip the potato slices in the butter and fry them in ghee until they turn reddish grey and crisp.
• Kuttu ke pakore can be served with ghee, chutney or tomato ketchup.

Reader Invite

Do you have an interesting Diwali recipe to share?  Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.