Food Recipe by Suchandra Ganguly

We can never have enough mishtis during festive times! Although the local mishtir dokan will be very busy, there is something wonderful about eating sweets we’ve made ourselves.

I love cooking, but believe that you really don’t need to spend ages cooking to make something delicious. We want to enjoy our festivals after all!

I have 2 easy recipes for mithai that I’d like to share with you this festive season. The first requires absolutely no cooking (no gas, no flame, no hot pans!). The second requires some roasting, stirring and patience.

They’re easy to make and use ingredients you’ll have readily available in your kitchen.

Let’s get cooking!

1. Coconut Milk Powder Barfi – No Flame Required!

Perfect if you love making your own sweets but don’t want to spend ages cooking!

Prep Time: 15-20 mins

Chill Time: 1-2 hours

Cooking: None

Serves: 15-18 small pieces

Ingredients

2 cups shredded desiccated coconut

1 cup milk powder

¾ cup powdered sugar (to taste)

3-5 tablespoons milk (as needed)

½ tsp cardamom powder

1 tbsp chopped pistachio/almonds

A little extra desiccated coconut to coat (optional)

Method

1. Place desiccated coconut, milk powder and powdered sugar into a grinder. Pulse until well mixed.

2. Transfer to a mixing bowl and add cardamom powder.

3. Add milk (1 tbsp at a time) and mix well to create a soft dough. We want the mixture to be firm for our barfi not a coconut halwa!

4. Grease a small plate/tray with a little ghee.

5. Place the mixture onto your plate/tray and spread out evenly. Press down with the back of a spoon.

6. Sprinkle with chopped pistachio/almonds. Press down.

7. Place in the fridge to chill for 1-2 hours or until set.

8. Cut into squares or diamonds and enjoy!

My twist!

If you want to give it a festive twist try dividing your mixture into 2. Add a few strands of saffron to one portion (dissolved into 1 tsp milk). Layer your mixture for a beautiful 2-coloured barfi. Alternatively you can make small balls of your mixture and roll in desiccated coconut to make ladoos.

Store in an airtight container in the fridge for up to 3-4 days.

And there you have it! No need to turn on the gas to make your own mishtis. Even the most reluctant cook in the family will be able to get involved!

2. Roasted Moong Dal Barfi – A Little Patience Required!

If you love the smell of roasted dal, rich ghee and making traditional style sweets then this is the recipe for you!

Prep Time: 10 mins

Cooking Time: 25-30 mins

Serves: 16-20 pieces

Ingredients

1 cup yellow split moong dal

½ cup ghee

¾ cup sugar

½ cup warm milk

½ tsp cardamom powder

2 tbsp chopped almonds/pistachio

A few strands of saffron (optional)

2 tbsp water (as needed)

Method

1. Heat a heavy based pan and add moong dal. Dry roast on a low heat until golden and fragrant. Stir regularly to ensure it roasts evenly. Once cooked allow to cool completely.

2. Grind your roasted moong dal into a fine powder. Sieve if needed.

3. In the same pan, melt the ghee. Add your ground moong dal.

4. Roast on a low heat, stirring regularly for around 8-10 minutes until fragrant and slightly darker.

5. Add your warm milk gradually. Stir regularly to avoid lumps.

6. Add your sugar and saffron (if using). Cook on a low heat, stirring regularly until thickened and starting to come away from the sides of the pan.

7. Add cardamom powder and half of your chopped nuts. Mix well.

8. Grease your plate/tray with ghee. Add your mixture.

9. Spread out evenly and flatten. Top with remaining nuts. Press down.

10. Allow to cool completely. If needed place in the fridge for around 1 hour.

11. Cut into neat squares/diamonds and enjoy your homemade moong dal barfi!

My Tips!

To create a delicious barfi, be patient. Roast your moong dal slowly to create that beautiful golden colour.

Ensure your mixture has been cooked enough to hold its shape once cooled.

Store in an airtight container in the fridge for up to 4-5 days.

A Little Mishti, A Lot of Bhalobasha!

Festivals aren’t just about performing rituals, decorating and eating lots of food. They’re about spending time with family, creating traditions and memories.

Whether it is making an offering to Maa Kali, making a special mishtir thala for Bhai Phonta or sending a box of homemade sweets to a neighbour, small gestures like this add a nice touch.

This Kali Pujo and Bhai Phonta put on your apron, get your hands messy and make your own sweetness!

If anyone asks how many mishtis you’ve had so far you can reply with;

"Aar ekta kheye ni, tarpor bolchhi!"

After all, we only get to celebrate festivals once a year! Our diet can wait.

Shubho Kali Pujo & Shubho Bhai Phonta!

• Suchandra Ganguly

Admin

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