Diwali is the season of lights, joy and of course, lots of sweets. And, everyone knows how fond little ones are of them. If you want to give your little one healthy options this festive season, the best thing to do would be to make these sweets at home. You can also customize homemade sweets to your little one’s taste and liking. Here are some fun Diwali sweet recipes that are easy for you to make and are guaranteed to be a hit with the little ones. Cashew clusters Ingredients:
Chocolate almond slabs- 350g
Cashews- 2 cups
Kosher salt- 1 teaspoon
Melt the chocolate almond block in the microwave or using a double boiler.
Make sure that it is melted into a smooth liquid.
Dry roast the cashews until they are slightly brown.
Mix them into the melted chocolate and stir till they are coated completely.
Then sprinkle a pinch of salt and mix it in.
Drop this mixture by teaspoon full on a baking sheet lined with parchment paper. Sprinkle another pinch of salt over these lines of cashew clusters to add some texture.
Place it in a refrigerator and allow it to cool and set.
Store these chocolate cashew clusters in an air tight container.
Dry fruit ladoos
Pitted and chopped dates- ½ cup
Chopped dried figs- ¼ cup
Chopped almonds and cashews- ¼ cup
Plain oats- ¾ cup
Hot milk-1/4 cup
Start by soaking the figs and dates in hot milk for about an hour.
Once soft, strain the figs and dates out and grind in a mixer till you have puree-like consistency. You can add some of the milk if it is too coarse.
Dry roast the oats along with almonds and cashew on a low flame for a few minutes.
Grind this mixture into a fine powder.
In a mixing bowl, mix the powdered nuts with the puree, adding the latter little by little. It should have a dough-like consistency when done.
Pick small portions of the dough and roll them into balls to make your dry fruit ladoo.
Serve them in cupcake liners to make them a lot more appealing. You can also garnish them with some shredded coconut if your little one like the taste.
Chocolate chip fudge
Cooked and drained chick peas- 1 ½ cups
Peanut butter- ¼ cup
Ground cinnamon- ½ teaspoon
Unsweetened almond milk- ¼ cup
Maple syrup- ¼ cup
Vanilla extract- 1 teaspoon
Salt- 1 pinch
Chocolate chips- 1/3 cup
Ground flaxseed- ¼ cup
Coconut oil- 2 table spoons.
In a food processor, blend all the ingredients except the chocolate chips until you have a smooth paste.
Stir the chocolate chips in.
Line a shallow pan with plastic wrap.
Pour the mixture in a spread till it is even at the top.
Cover it with a baking dish and wrap with plastic wrap.
Place this in the freezer overnight.
When you remove it from the freezer the next day, allow it to set at room temperature for about 25 minutes so you can get a nice creamy texture.
Cut it into small squares and serve.
Peanut butter brittle/ chikki
Granulated sugar- 1 cup
Corn syrup- ½ cup
Unsalted peanuts- 1 cup
Salt- ¼ teaspoon
Butter- 1 tablespoon
Vanilla extract- 1 teaspoon
Baking soda- 1 teaspoon
In a small bowl, mix the corn syrup and the granulated sugar together.
Then, you can pour it onto a pan and heat for about 4 minutes or microwave it on a high power for the same time.
Stir in the peanuts and the salt and heat or microwave at the same settings for 3 minutes more.
Stir in the baking soda. This will make the mixture very foamy and fluffy.
Butter a cookie sheet generously and spread it on a baking sheet.
Pour the peanut mixture onto this sheet and spread it lightly till it is even at the top.
Make sure that your spread it lightly so that the mixture has more air bubbles in it. That way, it will be more brittle.
If you want it to be flatter, you should spread it out really thin.
Allow this to cool at room temperature. Then break it into small pieces when it is fully set.
These peanut butter brittles should be stored in an air tight container to keep them fresher for longer.