There’s nothing better than to celebrate the festival of Diwali with fabulous sweet treats. So treat your sweet tooth with these recipes that’s easy enough to whip up at home. And indulge!
SOJI WITH ALMONDS AND CREAM
You’ll need: 250g unsalted butter; 1 cup semolina; 500ml milk; 1/2 tin Nestlé Sweetened Condensed Milk; 3/4 cup Nestlé Klim Powder; 2 tablespoons desiccated coconut; 2 teaspoons cardamom powder; 4 tablespoons almonds; 2 cinnamon sticks; 1/4 teaspoon Saffron threads; 3 tablespoons rose essence; 1 can Nestlé Dessert & Cooking Cream; coloured Almonds/ Pistachios; 1 teaspoon Egg Yellow Powder Food Colouring
Pre-heat oven to 180°C. In a pot, melt butter. Add in cinnamon sticks, almonds and semolina. Fry on medium heat.
Mix the milk, rose essence and milk powder together. Add into the semolina mixture; stirring until mixture thickens slightly.
Add in the condensed milk, sugar, cardamom powder, and egg yellow colouring. Mix fast and mix through well. Allow thickening once again.
Place in ovenproof dish/ pot and allow to bake. It will thicken more this way and all the flavours will infuse.
Garnish with Nestlé Dessert & Cooking Cream and almonds or pistachios.
You’ll need: 6 tablespoons ghee; 1 cup fresh cream; 4 cups Nestlé Klim Milk Powder; 2/3 cup Nestlé Sweetened Condensed Milk; green cardamom pods; 3 tablespoons rose essence
Heat the ghee, cream, Nestlé Sweetened Condensed Milk, rose essence and cardamom powder in a heavy base pot.
When small bubbles appear, add Nestlé Klim Milk Powder in, a little at a time. Stir until it has cooked through and forms a soft mixture.
Remove from heat and allow the mixture to cool. You can place it in the fridge.
Once the mixture becomes cool enough to handle, shape it into small balls and place it on a baking sheet.
Refrigerate to set.
Using chocolate of your choice, once the balls have set, dip into melted chocolate and garnish to your desire.
VERMICELLI CUP WITH KESAR PISTA SHRIKHAND
You’ll need: 500g vermicelli; ¼ can Nestlé Sweetened Condensed Milk; 5 tablespoons butter; 4 tablespoons icing sugar; 5 tablespoons Nestlé Klim Milk Powder; 2 tablespoons milk; 2 teaspoons cardamom powder; 10-12 Pistachios; 2 tablespoons almonds; pomegranate seeds; 2 cups full fat plain greek yoghurt
Place yoghurt in a muslin cloth to remove water content. Tie it up, and hang it over a bowl in the sink, so the water drips out.
In a pot, melt the butter and break the vermicelli into smaller strands into the pot. Cook on medium heat, stirring until evenly browned and fried. Switch off and remove from heat.
Add in the Nestlé Sweetened Condensed Milk and mix well until evenly combined
Spoon into silicone mould and place in the fridge.
In a bowl, mix the yoghurt, icing sugar, Nestlé Klim, almonds, milk, and cardamom powder together. Mix well. Adjust sugar content to suit your taste and place it in the fridge.
To serve, unmold the nests, spoon some of the Shrikhand filling into the nest and garnish with pomegranate and pistachio.
You’ll need: 3 tablespoons ghee; 3/4 can Nestlé Sweetened Condensed Milk; 1.5 cups almond flour; 4 tablespoons Nestlé Klim Milk Powder; 6 tablespoons Nestlé Cocoa Powder; 2 tablespoons hazelnuts
Bring ghee and the Nestlé Sweetened Condensed Milk to simmer in a thick based pot.
Increase heat slightly after 10 minutes to bring to a boil, whilst stirring continuously.
Add Nestlé Klim Milk Powder, hazelnuts, Nestlé Cocoa Powder, and almond flour to the mixture. Keep stirring, smashing any lumps, to create a smooth batter. Allow for the batter to thicken.
Line a glass casserole with Spray & Cook, pour the mixture in and allow to cool.
You can place it in the refrigerator to cool but remember you don’t want it to set fully as you still need to mould them into shape.
Once the mixture is cooled and manageable, roll into small ball-like shapes
Garnish to your desire and store in an airtight container.
Recipes courtesy of Nestlé recipes with love, Nestlé Cocoa and Nestlé Klim.