Sweets for the lights

Diwali, a festival which celebrates the victory of good over evil, is just around the corner.

As with all other festivals, such as Christmas and Eid, exchanging gifts, feasting and visiting relatives and friends become an important part of Diwali celebrations. Naturally, sweets come into high
demand.

Nowadays, it is easy to go out and buy a box of sweets. But these are not easy to make, unless you are a professional halwai (a chef who specialises in preparing Indian sweets). So why not hone your culinary skills and try making a few sweets at home?

Peanut crackle

Spread the peanuts on to a baking tray and place in a moderate oven for five minutes. Remove from the oven and cool.

Put the sugar, water and corn syrup in a deep pan and heat gradually. Stir well until the sugar dissolves and bring to a boil.

Brush down the sides of the pan with a wet pastry brush to prevent crystallisation.

Boil until the temperature reaches 300°C or hard-crack stage (use a candy thermometer). Add the nuts and lemon juice; pour into a greased shallow pan and leave to cool.

Once it is cool enough to handle, stretch to make it as thin as possible. Break into pieces and store in an airtight container.

Note: This can be made in advance, saving time on the big day.

Fairy fudge

Combine the sugar, milk, water and salt. Stir and bring to boil so the sugar dissolves. Also, brush the sides of the pan with a wet pastry brush to prevent crystallisation. Cook to a soft ball stage: 236°C.

Add the vanilla and butter. Remove from heat and cool until lukewarm. Beat with a wooden spoon until the mixture holds its shape. Add the marshmallow cream and continue beating until cool. Spread in a greased pan. Cut into squares when cold.

Note: This dish can also be made much ahead of time.
Sooji ka halwa

Combine the sugar and water. Bring to a boil. Lower heat, add the raisins and simmer for a few minutes. Remove from heat. Heat the saffron slightly and soak in warm milk.

Heat the ghee and roast the semolina and gram flour until it is pale golden. Stir continuously to avoid burning. Add the sugar syrup and milk in a thin stream. Continue stirring until the mixture thickens.

Pour into a serving dish and let it cool. Decorate with silver leaves. Or place paper containers in small muffin trays, spoon the liquid halwa into them and leave to cool. Serve the halwa in paper cups.

Note: The semolina halwa can be made only a day in advance.

Paneer kheer

Boil the milk until it thickens and is reduced to half the original quantity; remember to stir occasionally so that it does not stick to the base of the pan.

Dissolve the cornflour in a bit of cold water. Stir it in and cook on low heat until it thickens. Mix the sugar with half a cup of water and cook until syrupy .

Grate the paneer and add it to the syrup and stir it into the milk. Add the ruh kewra and cool. Pour this into a dish. Decorate with vark, almonds and pistachios. Chill and serve.

Note: Paneer is home-made cottage cheese. It is also available in Indian sweet shops. Wash it in plenty of cold water to remove its sourness or the milk will curdle.

Ruh kewra is a flavouring available in grocery stores.