25 September 2017Last updated

Food | Recipes

Sweet treats

In hues of yellow and orange, these moreish recipes will perfectly illuminate the festival of lights

14 Oct 2016 | 12:00 am
  • Mango mousse


Mango mousse

Prep time 10 mins
Cooking time 15 mins, plus 4 hours
Serves 4

4 sheets gelatine
1 mango, peeled, flesh chopped
1 tsp turmeric, ground
60g brown sugar
2 tbsp lime juice
2 eggs
100g plain yogurt
100ml whipping cream
To garnish:
Ground turmeric and rose meringues
Soften the gelatine in cold water.

Puree mango with turmeric, 1 tbsp sugar and lime juice. Set aside 2 tbsp of the puree to garnish and chill the rest.

Beat eggs with the remaining sugar in a heatproof bowl set over a saucepan of gently simmering water. Remove from heat when thick and creamy.

Squeeze the water out of the gelatine and dissolve it in the egg mixture. Beat until cool and then stir in the mango puree and yogurt.

Whip the cream until stiff and fold into the mango mix.

Line 4 small pudding moulds with cling film and spray with non-stick cooking spray. Divide the mango cream between the tins, cover, and chill for at least four hours until set. To serve, turn the mousses out from their moulds on to plates. Sprinkle with turmeric and spoon the reserved puree around. Serve with meringues.



Prep time overnight
Cooking time 10 mins
Serves 4

For the milk:
60g blanched almonds
40g cashews
60g unsalted pistachios, shelled
2 tbsp melon seeds
100g golden sultanas
1 litre whole milk
175g caster sugar
Saffron threads, a pinch
1 small cinnamon stick
1 tbsp green cardamom pods
1 tsp black peppercorns
To serve:
80g whole almonds, sliced
60g unsalted pistachios, shelled
40g cashews, finely chopped

For the milk, soak the nuts, melon seeds and sultanas in a bowl of warm water for 30 minutes. Drain. Puree in a food processor to make a paste (add a little water to thin out if needed).

Heat milk in a heavy-based saucepan set over moderate heat. As it reaches the boil stir in the sugar, saffron, and cinnamon stick. Reduce to a gentle simmer, stirring frequently, until the sugar has dissolved.

Lightly crush the cardamom pods. Pick the seeds out. Grind with peppercorns in a mortar with a pestle. Stir into the milk. Remove from the heat and leave to cool for 15 minutes. Strain into a jug, cover, and chill.

The next day, pour thandai into glasses. Garnish with almonds, sliced pistachios and cashews and serve immediately.



Prep time 15 mins
Cooking time 20 mins, plus 1 hour
Serves 6-8

For the syrup:
250g caster sugar
125ml water
½ tsp rosewater, optional
For the ghewar:
4 tbsp ghee, or butter, melted
80ml milk
200g plain flour, sifted
1 tbsp cornflour
Bicarbonate of soda, a pinch
300ml water
Natural yellow food colouring
Vegetable oil, for frying
Edible silver leaf (optional)
To serve:
3 tbsp pine nuts, sliced
2 tbsp unsalted pistachios, shelled and chopped
2 tbsp whole almonds, finely sliced

Combine sugar and water for the syrup in a pan and cook over medium heat, stirring gently, until the sugar dissolves and the mixture turns into syrup. Bring to the boil and stir in rosewater. Boil for 2 minutes, then remove from heat and leave to cool.

Combine the ghee and milk in a mixing bowl and beat well to form a stable emulsion; take care not to over mix and separate the mixture. Sprinkle flour, cornflour, and bicarbonate over, and beat slowly to a thick batter. Slowly beat in the water, little by little, until the batter is of pouring consistency. Add a few drops of food colouring and mix until uniformly light yellow in colour.

Heat oil in a heavy-based saucepan set over moderate heat until it registers 180°C on a sugar thermometer. Add small ladles of batter and deep-fry for 3 minutes, turning occasionally, until golden-brown. Remove to a plate lined with kitchen paper to drain. Repeat for remaining batter.

Return the sugar syrup to a gentle simmer. Use the tip of a knife to cut pieces of silver leaf and apply to the ghewar. Use a pastry brush to brush the leaf on the surface of the ghewar.

Add the ghewar to the syrup, 3-4 at a time, and leave to soak for 1 minute. Remove from the syrup and drain on kitchen paper. Repeat for the remaining ghewar.

Arrange the ghewar on a platter, boring holes through their centres with a sharpening steel or even a clean finger. Garnish with nuts just before serving.

Santara ni basundi


Prep time 10 mins
Cooking time 45 mins
Serves 4-8

1.5 litres milk
250ml condensed milk
6 sweet oranges, juice of
2 sweet seedless oranges, cut into segments
1 tsp ground cardamom
Chopped pistachios, to garnish

Place the milk in a non-stick pan and bring to the boil. Lower the heat and reduce the mixture to around half, stirring continuously.

Add condensed milk and cook for a further 20 minutes, stirring continuously. Leave to cool a little and then chill in the fridge.

Add orange juice and half the orange segments to the cold milk mixture and stir in the cardamom. Pour into small bowls, sprinkle with pistachios and garnish with the remaining orange pieces. Freeze for around 10 minutes and serve immediately.



Prep time 5 mins
Cooking time 25 mins
Serves 4

2 tbsp ghee
1 tbsp green cardamom pods
1 tbsp whole cloves
1 cinnamon stick
80g roasted vermicelli, available from Indian grocers
750ml whole milk
200ml sweetened condensed milk
Golden caster sugar, to taste
To serve:
Saffron threads, a pinch
2 tbsp unsalted pistachios, shelled and chopped

Heat ghee in a heavy-based saucepan set over a medium heat. Add cardamom pods, cloves, and cinnamon stick, and fry for 2 minutes.

Stir in the vermicelli and cook for 2 minutes, stirring frequently. Pour in milk and bring to the boil. Reduce to a simmer for 10 minutes or until the vermicelli is cooked.

Stir in the condensed milk and sugar to taste. Cook over a low heat until thickened. Fish out the cinnamon stick, cardamom pods, and cloves. Serve the seviyan warm with a garnish of saffron threads and chopped pistachios. The pudding can also be chilled and served cold.