India's biggest celebration, Diwali, is here and it would be a shame not to launch into some homemade spiced treats.
This season calls for much festive feasting and nibbling so I have two recipes for you.
Masala Badam is mixed nuts tossed in warm spices, while the Cashew Coconut Burfi is a 15-minute fudge that makes a lovely sweet morsel well after Diwali has passed.
Enjoy with Masala Chai surrounded by friends and family.
Masala Badam
Serves 4
Ingredients
- 2 tbsp coconut oil
- 400gm mixed nuts
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp black pepper
- 1.5 tsp salt
- Mango powder to finish (optional)
Method
Pour the oil in a wok on medium high heat. When it’s hot, empty the nuts into the oil and then sprinkle over all the spices. Stir well for a few minutes until they are well coated and toasted. Then turn the heat off and mix in the salt.
When the nuts are cool, mix them again to get all the spices on them and then eat straightaway or store in an airtight container for up to a week.
Cashew Coconut Burfi
Ingredients
- 1 cup desiccated coconut
- Half a cup of hot water
- 6 green cardamoms
- 200ml Coconut cream (at least 75 per cent coconut)
- 3 – 4 tbsp light brown sugar
- 170gm smooth cashew butter
- White sugar to serve
Method
Line a square or rectangle baking dish with paper. I used a loaf tin because I have ready paper linings for it. Pour the hot water over the coconut, mix well and leave to hydrate and release its flavour. Skin the cardamoms and crush the seeds into a fine powder. Bring the coconut cream to heat on medium high in a heavy bottomed saucepan stirring regularly for five minutes.
When it’s bubbling, mix in the brown sugar and, as it melts, stir through the coconut. Then add the cashew butter and cardamom slowly, mixing well to incorporate them evenly with the coconut. Keep stirring for another five minutes until the mixture turns solid and starts coming together as a dough. Tip it into the lined tray, smooth the top and let it cool. When it’s cool, freeze until solid. To serve, cut into squares, thaw in the fridge and sprinkle white sugar over the top.
