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Diwali Festive Sweets – Part II

Today is Dhantrayodashi. People visit friends and relatives from this day during Diwali. We suggest here an easily made fresh sweet for today. Take a grated coconut. Grate some jaggery and keep it separately. Keep diamond sugar crystals in one small bowl separately. There are some fennel seed peppermints available in the shops. Keep aside one small bowl of the same. Take almonds in half of a small bowl. Chop them and keep them separately.

Chop 1/4 of a small bowl of pistachios and keep aside. Chop one small bowl of cashew nuts. Keep aside one heaped bowl dried grapes. Heat 3 teaspoons of branded ghee in a preheated kadhai. Add cashew nuts and stir once. Add almonds. Stir and add pistachios. Stir and add dried grapes. When the grapes puff up, add the coconut and roast well. Then, add grated jaggery and stir well for 2 minutes. Switch off the stove.

Add 1/4 teaspoon cardamom powder, one pinch nutmeg powder and 1/4 teaspoon clove powder and mix well. Add sugar crystals and mix well. Remove from stove and place it aside. In a mixing bowl, add refined wheat flour and one pinch of salt to make the batter in the consistency of dosa batter. If you want to make it richer, add required amount of sugar powder and milk. Smear butter on a preheated tawa and make dosas out of the batter. Roast both the sides in butter. Add the stuffing mixture on the dosa in the middle and sprinkle the peppermint on it. Cover it with the sides of the dosa.

Take it off the tawa onto a plate. Poke 3 long stick of cloves in the middle and on both the sides so that it does not open. Using a sharp knife cut the dosa into 3 parts. A single dosa can thus be served to 3 persons.

About Gayatri T Rao

A double post-graduate (MSc. - Botany and MA - English Literature) Gayatri T Rao is a Senior Multimedia Journalist with vast experience in writing on varied topics.

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