Diwali 2024: Sweet recipes you won't be able to resist

Ingredients:

For the churros:

1 cup water

2 tablespoons sugar

2 tablespoons unsalted butter

1 teaspoon vanilla extract

½ cup khoya (dried evaporated milk solids)

1 cup all-purpose flour

1/4 teaspoon cardamom powder

Pinch of salt

2 large eggs or ½ cup ripe banana puree

Oil for frying (vegetable or canola oil)

For the rose-flavoured sugar syrup:

1 cup sugar

1/2 cup water

1 tablespoon rose water

4-5 cardamom pods, crushed

Few saffron strands (optional)

A squeeze of lemon juice (to prevent crystallisation)

For garnish:

Chopped pistachios or almonds (optional)

Dried rose petals (optional)

Instructions:

1. Make the rose-flavoured syrup:

In a saucepan, combine sugar, water, and crushed cardamom pods.

Over medium heat, stir until the sugar dissolves.

Add the rose water and saffron, and let it simmer for about 5-7 minutes until it slightly thickens.

Add a squeeze of lemon juice and remove from heat. Set aside.

2. Prepare the churros dough:

In a medium saucepan, combine water, sugar, butter, and vanilla extract. Heat the mixture until the butter melts and it comes to a boil.

Remove from heat and immediately add the flour, salt, and cardamom powder, stirring constantly until a dough forms. Add the crumbled khoya.

Let the dough cool slightly before adding the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.

(For egg-free option, replace eggs with ripe banana puree.)

3. Pipe and Fry the Churros:

Heat oil in a deep-frying pan to about 350°F (175°C).

Transfer the dough to a piping bag fitted with a star tip.

Pipe about 4-inch length of dough into the hot oil, using scissors to cut the dough from the piping bag.

Fry the churros in batches for 4-5 minutes, turning them occasionally until they are golden brown and crispy.

Remove and drain on a paper towel-lined plate.

4. Soak in Syrup:

While the churros are still warm, dip each briefly into the prepared rose-flavoured syrup. Make sure they get lightly coated but not too soggy.

5. Garnish:

Sprinkle with chopped pistachios, almonds, or dried rose petals. Serve the Gulab Jamun Churros warm with a small bowl of sweetened condensed milk (rabdi) and warm chocolate sauce.

BISCOFF CHEESECAKE

By Chef Jeet Negi of Mahi Cafe

INGREDIENTS

For the base:

Biscoff biscuits (crushed)

Unsalted butter (melted)

For the cheesecake filling:

Double cream

Full fat cream cheese

Biscoff spread

For the topping:

Biscoff spread (slightly melted)

Biscoff biscuits (crushed)

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