The recipes

My Diwali Sweetmeat Favourites

A collection of some classic and some reinvented Diwali sweetmeats, which are also perfect for your Eid table.

  1. Fresh Cream Burfee
  2. Quick and Easy Burfee
  3. Pistachio Burfee
  4. Mango Burfee
  5. Blueberry Ripple Burfee
  6. Viral Dubai Pistachio Burfee Bundts
  7. Simply Wonderfuls
  8. Coconut Simply Wonderfuls
  9. Caramel and Chocolate Simply Wonderfuls
  10. Channa Magaj
  11. Channa Magaj and Chocolate Brownie Fingers
  12. Rose and Cardamom Coconut / Kopra Paak
  13. Coconut, Caramel and Chocolate Logs
  14. Bombay Halwa
  15. Mawa Ghari
  16. Banana Puri

adventureswithsugar.com/my-diwali-sweetmeat-favourites/

Back to the collection

The recipe

Fresh Cream Burfee

adventureswithsugar.com/fresh-cream-burfee/

Method

Method: fresh cream burfee

  1. Combine the milk powder and cream: Place the milk powder in a large bowl together with the dessert cream.
  2. Rub together: Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don't worry if there are still large chunks.
  3. Rest: Let this rest for at least two hours, or even overnight.
  4. Grind: Once the milk powder has rested, place it into a food processor and/or grinder to pulse it to a powder – about a minute.
  5. Sift: Sift this powder into another bowl, repeating with the remains within the sieve until everything is ground.
  6. Make the syrup: Then begin by making a syrup by placing the icing sugar, fresh cream and ghee into a large pot and heating. Set your stove to a medium heat, not too high.
  7. Boil the syrup: Let everything dissolve and come to a boil – depending on your stove, this could take about 3 – 5 minutes. If you drop a bit of the syrup on a plate and hold it vertically, it will run down slowly, but not drip off the plate.
  8. Add the milk powder: Then add the milk powder and continue to cook until the burfee begins to bubble a bit. Turn the heat low and continue to cook for a few minutes. It will still look very unset, but will set as it cools.
  9. Add the flavourings: At this point, add in the cardamom and rose essence, if using, and mix in to combine.
  10. Let cool: Remove the pot from the heat, allowing the burfee to cool in the pot, with lid open, until cool to the touch.
  11. Knead: Then knead it until you have a soft, creamy delight.
  12. Don't let it dry out: Do not leave it open for too long as the burfee will dry out.

The recipe

Quick and Easy Burfee

Makes about 20 piecesPrep 3 minCook 7 minTotal 1 hr

adventureswithsugar.com/quick-and-easy-burfee/

Method

Method: burfee

  1. Heat the pot: Place a heavy-based saucepan over a medium heat.
  2. Make the syrup: Add the ghee, cream and icing sugar to the pot and stir to combine.
  3. Boil: Let everything dissolve and come to a boil, then boil for 4 – 5 minutes. To check, let a drop of the syrup cool, then press it between your thumb and index finger – it should feel tacky.
  4. Add the milk powder: Add the milk powder in three batches, stirring well after each one so that it is fully mixed in.
  5. Add the flavourings: Turn off the heat, then add the cardamom and rose water and mix well.
  6. Let cool: Let the burfee cool completely.
  7. Knead: Once cool, knead until soft.
  8. Shape and decorate: Finally, shape and decorate however you like – I pressed mine into triangle moulds.

What should I know about making this?

What if I can't find pouring cream?

Use fresh cream (around 30% fat) mixed with milk: 75% fresh cream to 25% milk, so 375ml fresh cream and 125ml milk.

Can I use any milk powder?

Only full cream milk powder, such as Klim, Nido or Nespray.

Can I use pre-ground cardamom?

I would not advise it – freshly ground is best.

Which rose water do you use?

I use Bustan. Whichever you choose, use a good-quality rose water rather than rose essence.

Why a heavy-based saucepan?

The residual heat carries on cooking the burfee and helps it set after you take it off the heat, which reduces the cooking time.

What if my burfee is too wet once it has cooled?

Knead in more milk powder, about 2 tablespoons at a time, until it comes together.

What if it is too dry and crumbly?

Knead in water, a tablespoon or two at a time.

Can I make it ahead, and how do I store it?

Yes, keep it in an airtight container in the fridge for up to a week. Let it come to room temperature before kneading and shaping.

The recipe

Pistachio Burfee

adventureswithsugar.com/pistachio-burfee/

Method

Method: pistachio burfee

  1. Combine the milk powder and dessert cream: Place the milk powder in a large bowl together with the dessert cream.
  2. Rub together: Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don't worry if there are still large chunks.
  3. Rest: Let this rest for at least two hours, or even overnight, to dry out a little.
  4. Grind: Once rested, pulse the mixture in a food processor and/or grinder to a fine powder – about a minute. Sift into another bowl, regrinding anything left in the sieve.
  5. Make the syrup: Place the icing sugar, fresh cream and ghee into a large pot over a medium heat (not too high) and let everything dissolve and come to a boil. It is ready when a drop on a plate, held upright, runs down slowly without dripping off.
  6. Add the pistachio paste: Add the pistachio paste and cook for 3 – 5 minutes, stirring, until it has dissolved into the syrup.
  7. Add the milk powder: Then add the ground milk powder and continue to cook for 3 minutes, stirring all the time.
  8. Add the flavourings: Stir in the cardamom, rose water and almond essence, along with the pistachio and rose essences if using.
  9. Add the ground pistachios: Finally, mix in the ground pistachios until evenly combined.
  10. Let cool: Remove the pot from the heat and let the burfee cool in the pot, with the lid open, until cool to the touch.
  11. Knead and set: Knead until smooth and creamy, then press it into a lined tray in an even layer and leave to set. Do not leave it uncovered for too long, as the burfee will dry out.

Method: topping

  1. Spread the paste: Once the burfee has set, spread the pistachio paste over the top in a smooth, even layer. If it is too thick to spread, warm it in the microwave for a few seconds.
  2. Decorate: Scatter over the chopped pistachios and rose petals, and finish with a few flakes of gold leaf.
  3. Cut: Cut into squares to serve or pack into your Diwali parcels.

What should I know about making this?

Why rest the milk powder with the dessert cream?

Hydrating, resting and then grinding the milk powder is what gives this burfee its soft, smooth texture, rather than a grainy one. It is a bit of a faff, but worth it!

Do I have to use the essences?

The pistachio and rose essences are optional – the rose water, almond essence and cardamom carry the flavour on their own.

Can I make this ahead?

Yes, just keep it covered in an airtight container so that the burfee does not dry out.

The recipe

Mango Burfee

adventureswithsugar.com/mango-burfee/

Method

Method: mango burfee

  1. Combine the milk powder and cream: Place 250g of the milk powder in a large bowl together with the dessert cream.
  2. Rub together: Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don't worry if there are still large chunks.
  3. Rest: Let this rest for at least two hours, or even overnight, to dry out a little.
  4. Grind: Once rested, pulse the mixture in a food processor and/or grinder to a fine powder – about a minute. Sift into another bowl, regrinding anything left in the sieve.
  5. Bloom the saffron: Place the saffron in the tablespoon of water and set aside to bloom.
  6. Make the syrup: Place the ghee, icing sugar, water and mango pulp into a large pot over a medium heat. Cook for 5 – 8 minutes, stirring, until the syrup coats the back of a spoon and thickens slightly.
  7. Add the milk powder: Then add the ground milk powder along with the remaining 120g of milk powder, and cook for 3 – 5 minutes, stirring all the time.
  8. Add the flavourings: Stir in the bloomed saffron (with its water) and the cardamom.
  9. Let cool: Remove the pot from the heat and let the burfee cool in the pot, with the lid open, until cool to the touch.
  10. Knead and shape: Knead until smooth, then shape as you like – press into moulds, or into a lined tray and cut into squares once set. Do not leave it uncovered for too long, as the burfee will dry out.

What should I know about making this?

Why rest the milk powder with the dessert cream?

Hydrating, resting and then grinding the milk powder is what gives the burfee its soft, smooth texture, rather than a grainy one.

Do I need moulds?

Not at all! Press the burfee into a lined tray and cut it into squares or diamonds, or roll it into balls.

Can I make this ahead?

Yes, just keep it covered in an airtight container so that the burfee does not dry out.

The recipe

Blueberry Ripple Burfee

adventureswithsugar.com/blueberry-ripple-burfee/

Method

Method: blueberry compote

  1. Cook the blueberries: Place the blueberries, caster sugar and lemon juice in a saucepan over a medium heat, until the sugar has dissolved, the blueberries start to soften and the colour begins to run.
  2. Thicken: Stir in the cornflour slurry and let it bubble gently for a minute or two, stirring, until thick and glossy. You want it thick, so that it ripples through the burfee rather than soaking into it.
  3. Let cool: Set aside to cool completely (I pop mine in the fridge) whilst you make the burfee.

Method: burfee

  1. Combine the milk powder and cream: Place the milk powder in a large bowl together with the dessert cream.
  2. Rub together: Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don't worry if there are still large chunks.
  3. Rest: Let this rest for at least two hours, or even overnight.
  4. Grind: Once rested, pulse the mixture in a food processor and/or grinder to a fine powder – about a minute. Sift into another bowl, regrinding anything left in the sieve.
  5. Make the syrup: Place the icing sugar, fresh cream and ghee into a large pot over a medium heat (not too high) and let everything dissolve and come to a boil – about 3 – 5 minutes. It is ready when a drop on a plate, held upright, runs down slowly without dripping off.
  6. Add the milk powder: Then add the ground milk powder and continue to cook, stirring, until the burfee begins to bubble a bit. It will still look very unset, but will firm up as it cools.
  7. Add the flavourings: Stir in the cardamom, and the rose essence if using.
  8. Let cool: Remove the pot from the heat and let the burfee cool in the pot, with the lid open, until cool to the touch. Then knead it until soft and creamy.
  9. Ripple: Roll the burfee into balls and arrange them in a tray lined with cling wrap. Spoon the cooled compote into the gaps and over the top, then press everything down firmly into an even layer, so that the compote ripples through the burfee. Leave to set.

Method: topping

  1. Melt the chocolate: Melt the white chocolate in the microwave in short bursts, stirring in between, so that it does not burn.
  2. Spread: Spread the chocolate over the set burfee in an even layer and leave it to set.
  3. Cut and decorate: Cut into squares, then dust each one with the crushed freeze-dried blueberries (I covered just half of each square) and finish with a fresh blueberry and a flake of gold leaf.

What should I know about making this?

Can I make the compote ahead?

Yes, and it is best that you do, as it needs to be completely cool before it goes into the burfee.

Can I use frozen blueberries?

I have only tested this with fresh blueberries, so cannot comment here.

How do I store it?

Keep it covered in an airtight container in the fridge, as the compote is fresh fruit.

The recipe

Viral Dubai Pistachio Burfee Bundts

adventureswithsugar.com/viral-dubai-pistachio-burfee-bundts/

Method

Method: burfee

  1. Flavour the burfee: Make sure your burfee is at room temperature. Rose pairs wonderfully with pistachio so if you want to add a drop or two of rose essence to the burfee and knead it in, feel free to do so.

Method: kataifi pistachio layer

  1. Grind the pistachios: Place the pistachios into a grinder or a NutriBullet and begin to grind for about 5 minutes. Depending on how oily the pistachios are, they may form a paste or turn into a sticky powder. Use the oil, adding gently to form a thick paste.
  2. Add the milk powder and chocolate: Then add the milk powder and white chocolate and continue to mix until a paste forms and comes together.
  3. Add the tahini: At this point, you can add the tahini for added flavour if you like, but I know it is not to everyone's taste.
  4. Sweeten to taste: Finally, if you feel that the paste is not sweet enough, add a bit of icing sugar and continue to mix.
  5. Fry the kataifi: For the kataifi, melt the ghee on a medium heat in a medium pan. Add the kataifi and fry until nice and golden, about 5 minutes. Remove from the pan and let cool completely, before using.
  6. Mix the filling: When the kataifi is cool, mix the kataifi with about a quarter of the pistachio paste a little at a time, adding more pistachio paste to get to your desired texture. More paste and you will have a creamier filling. Less paste and you will have a crunchier filling.
  7. Store the leftover paste: You will not use all the pistachio paste and the rest can be stored in an airtight container in the fridge for later use.

Method: assembly

  1. Set up a pouring station: Set up a pouring station, by having a large tray bigger than the silicone moulds on hand.
  2. Coat the moulds: Melt the white chocolate and pour into your silicone mould, making sure to coat the mould well. Then tip out excess chocolate onto the tray you have set aside, such that only a thin coating remains. Repeat with the rest of the bundts by scraping up and reusing the chocolate that is tipped out of the bundt. You may need to remelt if it begins to set as it cools.
  3. Chill the shells: Once done, place in the fridge to set and harden, about an hour. Depending on the quality of your chocolate, you may want to do a second coating to prevent the bundts from cracking when you unmould them. But be careful not to add too much, or your bundt will be too sweet.
  4. Add the first layer of burfee: Place a bit of burfee into the bundt first and place in the fridge to set, for about 30 minutes.
  5. Fill and seal: Then add in the pistachio kataifi filling followed by more burfee to seal off the bundts.
  6. Let set: Place in the fridge to set for at least two hours before unmoulding.
  7. Decorate: Decorate as desired – I have painted these on with lustre dust. I did not use any paint base with it.

The recipe

Simply Wonderfuls

Makes about 25 Simply Wonderfuls (about 20g each)Prep 40 minTotal 1 hr 15 min

adventureswithsugar.com/simply-wonderfuls/

Method

Method: Simply Wonderfuls

  1. Cream the butter and sugar: Using a hand mixer, cream the butter and icing sugar until pale and fluffy, around 3 minutes.
  2. Add the milk powder: Then gradually add the 225g milk powder, a bit at a time. You can begin with the hand mixer, but the mixture eventually gets quite stiff, and I find kneading it by hand works best.
  3. Add the flavourings: Add the cardamom, lemon juice and vanilla bean paste and continue to mix. If the mixture still feels a bit wet, gradually add the extra 25g milk powder until it comes together.
  4. Don't panic if it's soft: The mixture will be quite soft initially, but don't worry – as the milk powder is exposed to the air, it does dry.
  5. Chill: Place it in the fridge to chill for about 30 – 40 minutes, where it will firm up a bit.
  6. Colour the almonds: Whilst that is chilling, colour your nibbed almonds by simply rolling them in some pink and green food glitter dust.
  7. Shape: When ready to shape, pat the mixture into a rectangular block about 2cm thick. Dip your Malaysian cutter in some icing sugar and push the inset back to make space for the mixture. Punch out a shape, then gently push it out with the imprint.
  8. Finish: Brush with pink or gold Barco glitter dust, then sprinkle some almonds in the middle. Serve and enjoy!

What should I know about making this recipe?

What if the mixture is too wet or soft?

Add the additional 25g milk powder from the recipe, a little at a time. You should not need more than that.

How do I use a Malaysian cutter?

There is basically an outer cutter and an inset. Make sure the base of the inset and the edge of the cutter are both coated in icing sugar. Then push the inset back, press down onto the mixture (patted into a rectangular block about 2cm thick) and punch out the shape. Push the inset out to ease out the pattern, then carefully remove it.

How do I colour the almonds?

Simply toss some nibbed almonds in the pink glitter dust and some in the green, then mix them together to combine the colours.

How do I paint on the glitter?

Dip a food-safe brush in the dry glitter dust – there is no need to mix it with an edible paint base. Tap off any excess from the brush, then gently apply it to each Simply Wonderful. Do not paint the entire thing, as you want to see some of the original colour.

How should I store them?

In an airtight container in the fridge, for up to a week.

The recipe

Coconut Simply Wonderfuls

Makes about 25 Simply Wonderfuls (about 23g each)Prep 40 minCook 5 minTotal 1 hr 15 min

adventureswithsugar.com/coconut-simply-wonderfuls/

Method

Method: coconut Simply Wonderfuls

  1. Cream the butter and sugar: Using a hand mixer, cream the butter and icing sugar until pale and fluffy, around 3 minutes.
  2. Add the milk powder: Then gradually add the milk powder, a bit at a time. You can begin with the hand mixer, but the mixture eventually gets quite stiff, and I find kneading it by hand works best.
  3. Add the coconut, sesame and flavourings: Mix in the desiccated coconut, sesame seeds, cardamom and lemon juice until evenly combined. If the mixture still feels a bit wet, add a little extra milk powder until it comes together.
  4. Chill: Place it in the fridge to chill for about 30 – 40 minutes, where it will firm up a bit.

Method: coating

  1. Toast the coating: Whilst the mixture is chilling, toast the coconut and sesame seeds in a dry pan over medium heat for a few minutes, stirring constantly, until lightly golden. You want to watch it carefully, as coconut goes from golden to burnt very quickly!
  2. Let cool: Tip the coconut and sesame into a shallow bowl and let them cool completely before coating.
  3. Shape and coat: Roll the chilled mixture into balls of about 23g each, then roll each one in the toasted coconut and sesame until coated. Serve and enjoy!

What should I know about making this recipe?

What if the mixture is too wet or soft?

Add a little extra milk powder, a bit at a time. The mixture will be quite soft initially, but don't worry – as the milk powder is exposed to the air, it does dry.

How should I store them?

In an airtight container in the fridge, for up to a week.

The recipe

Caramel and Chocolate Simply Wonderfuls

Makes about 25 Simply WonderfulsPrep 1 hrCook 15 minTotal 2 hr 30 min

adventureswithsugar.com/caramel-and-chocolate-simply-wonderfuls/

Method

Method: caramel Simply Wonderfuls

  1. Brown the butter: Melt the butter in a light-coloured saucepan over medium heat, swirling the pan often. It will foam, and then the milk solids at the bottom will turn golden brown and smell nutty, around 5 – 8 minutes. Pour it into a bowl straight away, scraping in all the browned bits. As some of the water cooks off, you should be left with about 200g of brown butter.
  2. Let it set: Place the brown butter in the fridge, stirring every so often, until it firms up to the consistency of soft, room-temperature butter, around 1 hour. You want it soft enough to cream, but not liquid.
  3. Toast the milk powder: Whilst the butter is setting, toast the 150g milk powder in a dry pan over low heat, stirring constantly, until evenly golden, around 5 – 8 minutes. You want to watch it carefully, as it goes from golden to burnt very quickly! Tip it into a bowl and let it cool completely.
  4. Cream the butter and sugar: Using a hand mixer, cream the brown butter and icing sugar until pale and fluffy, around 3 minutes.
  5. Add the caramel treat and flavourings: Then add the caramel treat, caramel essence and nutmeg, and beat until smooth.
  6. Add the milk powder: Gradually add the toasted milk powder and the 75g plain milk powder, a bit at a time. You can begin with the hand mixer, but the mixture eventually gets quite stiff, and I find kneading it by hand works best. If it still feels a bit wet, add a little extra milk powder until it comes together. Finally, knead in the chopped almonds.
  7. Chill: Place it in the fridge to chill for about 30 – 40 minutes, where it will firm up a bit.

Method: chocolate shells

  1. Coat the mould: Fill each cavity of the mould with tempered chocolate, then turn the mould over and tap out the excess, leaving a thin shell. Scrape the top of the mould clean and let the shells set in the fridge for about 10 minutes.
  2. Fill: Press the chilled caramel mixture into each shell, leaving about 2mm at the top.
  3. Seal: Spread more chocolate over the top, scrape it level, and chill until fully set, around 20 – 30 minutes.
  4. Finish: Pop the Simply Wonderfuls out of the mould and brush the raised designs with gold glitter dust. Serve and enjoy!

What should I know about making this recipe?

What if I do not have a chocolate mould?

Roll the chilled mixture into balls of about 22g each and chill them until firm. Then dip each one in melted chocolate and let them set on baking paper.

Do I have to toast the milk powder?

It is what gives these their deep caramel flavour, so I would not skip it. Just keep the heat low and keep stirring.

What if the mixture is too wet or soft?

Add a little extra milk powder, a bit at a time. The mixture will be quite soft initially, but don't worry – as the milk powder is exposed to the air, it does dry.

How should I store them?

In an airtight container in the fridge, for up to a week.

The recipe

Channa Magaj

adventureswithsugar.com/channa-magaj/

Method

Method: channa magaj

  1. Hydrate the gramflour: Place the gramflour, butter ghee and milk in a large bowl. Massage all these together to form a slightly crumbly mix – not quite as fine as breadcrumbs. Do not worry if there are a few large clumps, as you want this for texture. Do not crumble the mix too finely. Let this rest for about an hour.
  2. Roast the gramflour mixture in ghee: Heat the 190g of butter ghee in a large pot, on the stove until melted and hot. Reduce the temperature to a low-medium heat and add in the gramflour mixture. Let the gramflour slowly roast in the ghee. Initially everything will seem fairly smooth, but as it cooks little clumps will begin to form, almost a bit grain-like. This is what you want. It is very important to stir at very regular intervals to prevent the mixture from scorching and to facilitate the clumping of some of the gramflour.
  3. Finish roasting the mixture: When the mixture turns a light brown, caramel colour and begins to smell nutty, you know it is done. This will take 15 – 30 minutes depending on the heat of your stove. At this point, there will still be a lot of ghee on the surface, but that is fine. You are not looking for the ghee to be totally absorbed into the gramflour mixture.
  4. Let cool: It is very important to let this mixture cool completely, before adding in the remaining ingredients. The ghee will solidify a bit and it is what gives your channa magaj that soft decadent texture.
  5. Knead in the dry ingredients: Once the ghee and gramflour are completely cool, add in the Klim, icing sugar and ground cardamom and knead until it all comes together.
  6. Serve as desired: You will have a soft, but mouldable mixture which you can then place into a tin and slice into pieces, put into moulds, scoop with an ice cream scoop and sprinkle on nuts, or use in any other way you desire.
  7. If it's too soft: If the channa magaj is still too soft, then you can pop it into the fridge for about thirty minutes to firm up a bit.
What should I know about making this recipe?

I usually use the questions that people have on the recipe to update this section, but I honestly have not had many in the past. In my view, this recipe is relatively straightforward, where the only real skill required is patience.

The recipe

Channa Magaj and Chocolate Brownie Fingers

adventureswithsugar.com/channa-magaj-and-chocolate-brownie-fingers/

Method

Method: chocolate brownie

  1. Prepare the tin: Grease and line a 20cm square tin with baking paper. Allow enough overhang on the sides of the tin, to be able to lift out the brownie once cool.
  2. Melt the chocolate and butter: Melt the chocolate and butter on the stove, and allow to cool.
  3. Mix the sugar and yoghurt: Mix the sugar and yoghurt together, before adding the chocolate mixture to it.
  4. Fold in the dry ingredients: Add in the flour, baking powder and cocoa and fold through until well combined.
  5. Bake: Bake in a preheated oven, at 180˚ Celsius for 30 – 35 minutes.
  6. Let cool: Let the brownies cool completely before proceeding.

Method: milk chocolate caramel ganache

  1. Heat the cream: Heat the cream until it comes to a gentle simmer.
  2. Make the caramel: Then heat the sugar in a large saucepan until the sugar completely melts and turns a light amber colour.
  3. Add the butter and cream: Add in the butter and whisk to combine, then add in the cream in two parts. Be careful as the cream will bubble aggressively.
  4. Season: Stir in the flaky sea salt and vanilla and cook for a further minute.
  5. Pour over the chocolate: Place the chocolate in a large bowl and pour over the caramel. Let it stand for a minute, before stirring to combine.
  6. Let cool: Let the ganache cool to a texture which is smooth and spreadable. You can pop it in the fridge, but be mindful to not leave it for too long.
  7. Whip the ganache: Once spreadable, whip it to stiff peaks, being careful not to overwhip or it will be grainy.

Method: assembly

  1. Add the channa magaj: Once the brownie has cooled completely, pat the channa magaj onto the top of the brownie. You may not use all the channa magaj.
  2. Chill: Then place in the fridge to set firm – about an hour.
  3. Slice into fingers: Lift the brownie out of the tin, and slice into 10cm by 3cm fingers, or any size of your choice.
  4. Melt the coating: Melt the milk and dark chocolate together, add the coconut oil.
  5. Set up a pouring station: Place the fingers on a cooling rack, with a large tray underneath.
  6. Coat the fingers: In a confident motion, pour the chocolate over the fingers, allowing the excess to drip off. Scrape up the chocolate on the tray and repeat with the remaining fingers.
  7. Reheat if needed: You may need to reheat the chocolate.
  8. Let set: Once fully coated in chocolate, leave to dry and set completely. This could take an hour or so.
  9. Pipe the ganache: To finish off, pipe the whipped ganache on the top, being careful not to pipe too much (as I did) or the balance of the caramel will be overpowering.

The recipe

Rose and Cardamom Coconut / Kopra Paak

adventureswithsugar.com/rose-and-cardamom-coconut-kopra-paak/

Method

Method: coconut paak

  1. Combine the coconut mixture: Mix the desiccated coconut, milk powder, condensed milk and dessert cream together.
  2. Make the syrup: Heat the caster sugar, water and butter on medium heat until it comes to the boil and let it boil for 5 – 10 minutes. The syrup is done when a drop poured onto a plate can run down vertically, without dripping off.
  3. Combine and knead: Pour the syrup into the coconut mixture and combine with a spoon, as the syrup is still hot – be careful not to burn yourself. Then once cooled slightly, knead with your hand. You can add a bit more coconut and milk powder if you feel it's too sticky.
  4. Divide and flavour: Divide the dough into two equal parts. Colour the one half with a bit of pink food colour and a few drops of rose essence. The rose essence is quite strong, so a little goes a long way. Leave the remaining half white and add cardamom to your taste.
  5. Line the tin: Properly line a 20cm square tin with some cling wrap, making sure that there is sufficient overhang outside of the tin to lift out the coconut paak when it sets.
  6. Press in the white layer: Begin by firmly pressing the white layer into the tin, ensuring to push it well into the ends and smooth the top as far as possible.
  7. Add the pink layer: Then place the pink layer over and repeat the process as with the white layer.
  8. Let set: Let the coconut paak set for a few hours at room temperature, until cool.
  9. Add the chocolate and roses: Melt the white chocolate and spread over the top of the pink layer. Then add your edible roses/rosebuds so it sticks to the coconut paak.
  10. Add gold leaf: Finally, finish off with some gold leaf.
  11. Slice and store: Slice into cubes and enjoy, making sure to store any leftover coconut paak in an airtight container.

The recipe

Coconut, Caramel and Chocolate Logs

adventureswithsugar.com/coconut-caramel-and-chocolate-logs/

Method

Method: caramel

  1. Cook the caramel: Add all the caramel filling ingredients to a medium-size saucepan and cook, stirring continuously, until the mixture comes to a simmer.
  2. Thicken: Reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching. Cook for 10 to 15 minutes, until the mixture has thickened and darkened a shade or two.
  3. Let cool: Remove the caramel from the heat and pour into a bowl to cool.

Method: chocolate coating

  1. Melt the milk chocolate: When ready to coat, melt the milk chocolate completely. Then stir in the coconut oil to increase the pourability of the chocolate.
  2. White chocolate drizzle: The white chocolate is for the drizzle.

Method: assembly

  1. Line the mould: Line the sides of a log-shaped silicone mould with some coconut paak, leaving space in the middle for the caramel filling.
  2. Add the caramel: The caramel should still be warm, but easy enough to handle now. Roll out a long log and place it in the middle of the mould, with the coconut paak surrounding it.
  3. Cover with coconut paak: Cover completely with more coconut paak, so that the caramel is in the centre.
  4. Chill and unmould: Place in the fridge to set for about an hour. When ready to use, unmould from the silicone mould whilst still cold.
  5. Set up a pouring station: Set up a pouring station by placing a baking rack over a larger tray.
  6. Coat with chocolate: Melt the milk chocolate (ideally in a bowl with a pouring lip) as directed above. Pour the milk chocolate over each of the chocolate logs until fully coated – try to use a single, confident motion. The chocolate which drips off can be scraped into the bowl, reheated and used again.
  7. Drizzle: Let the milk chocolate set completely before melting and drizzling some white chocolate over the logs.
  8. Decorate: If you like, you can decorate with toasted desiccated coconut, coconut shavings and some edible gold leaf.

The recipe

Bombay Halwa

Makes 16 – 20 piecesPrep 5 minCook 20 minTotal 30 min

adventureswithsugar.com/halwa/

Method

Method: halwa

  1. Make the syrup: Place the 250ml water, sugar and butter in a pot and bring up to a boil. Let it boil for about 10 – 12 minutes, until the mixture thinly coats the back of a spoon.
  2. Make the cornflour slurry: Whilst the syrup is boiling, mix the 690ml water, cornflour, food colouring, lemon juice and cardamom together.
  3. Cook the halwa: Once the syrup is ready, stir in the cornflour slurry. Continue to stir for around 5 – 10 minutes, until the mixture turns from a cloudy liquid into a translucent, glossy one.
  4. Add the nuts: Once the butter begins to separate from the mixture, stir in the almonds, pistachios and charoli.
  5. Set: Immediately pour into a 20cm square baking tin that's been lined with baking paper and let it set completely.
  6. Garnish and cut: Garnish with pistachios, rose petals and edible gold leaf, then cut into blocks.

What should I know about making this?

Can I use ghee instead of butter?

Yes, ghee works just as well.

Can I make it in other colours?

You can, but it's a bit risky. I think this colour looks the prettiest, and green can look a little unnatural.

What is charoli, and do I need it?

Charoli are small seeds which you can buy from Indian spice shops. They are optional, so you can leave them out.

How do I stop the mixture going lumpy?

Use a heavy-bottomed pot and keep stirring constantly once the cornflour slurry goes in.

How do I cut neat blocks?

Heat your knife slightly, and wipe it clean between cuts.

How should I store it?

Store it outside the fridge, and enjoy it within 4 days.

The recipe

Mawa Ghari

Makes about 24 ghariPrep 45 minCook 30 minTotal 1 hr 45 min

adventureswithsugar.com/mawa-ghari/

Method

Method: pastry

  1. Rub in the ghee: Add the ghee to the flour and rub it in with your fingertips until the mixture looks like fine, damp sand.
  2. Bring the dough together: Then add the milk a little at a time, mixing as you go, until you have a stiff dough.
  3. Knead: Knead the dough for 2 – 3 minutes until smooth.
  4. Rest: Cover and leave the dough to rest for 30 minutes whilst you make the filling.

Method: filling

  1. Toast the sesame seeds: Toast the sesame seeds in a dry pan for 5 minutes until nutty, then remove them from the pan and set aside.
  2. Toast the semolina: Then add the semolina to the same dry pan and toast for about 3 minutes. Add the ghee and stir it through – the mixture will begin to clump, but that's fine.
  3. Toast the coconut: Add the coconut and turn the heat down to low. Toast gently, just until some of the coconut flakes take on some colour (you want it to broadly remain white).
  4. Combine the dry ingredients: Then remove the pan from the stove and add the milk powder, icing sugar, elachie, rose petals, almonds, pistachios and toasted sesame seeds, mixing until evenly combined. Let the mixture cool completely.
  5. Mix the wet ingredients: Mix the condensed milk and dessert cream together in a separate bowl.
  6. Bind a little at a time: Mix 2 cups of the dry mixture with ½ cup of the condensed milk mixture, then roll it into 50g balls (you should get about 7 balls from each batch). Work a batch at a time as you fill the casings (mixing the whole batch at once dries it out by the time you get to the last few, leaving you with dry ghari).

Method: ghari

  1. Roll out the casings: Pinch off about 20g of the rested dough and roll it out quite thinly into a round.
  2. Fill: Place a ball of filling in the middle of the casing and flatten it slightly (not too thin!).
  3. Seal: Gather the pastry up around the filling, then seal it, trimming away any excess, and flatten into a disc about 6cm in diameter and 2cm high.
  4. Shape: If you have a mooncake mould, press each ghari into it to imprint a design.
  5. Freeze (optional): At this point, you can freeze the ghari until you are ready to fry them.
  6. Fry: Fry the ghari in hot ghee, then let them cool completely.
  7. Decorate: Once cool, decorate as desired and serve.

The recipe

Banana Puri

Makes 36 banana puri

adventureswithsugar.com/banana-puri/

Method

Method: dough

  1. Rub in the fats: Start by rubbing the butter and oil into the flour and baking powder.
  2. Form the dough: Add the milk and water to form a stiff dough, then knead for 2 – 3 minutes (but not too long).
  3. Rest: Set the dough aside in the fridge for at least two hours, ideally overnight, so that the gluten relaxes.
  4. Let it warm up: Once rested, remove the dough from the fridge and let it warm up for about an hour.

Method: brushing paste

  1. Make the roux: Begin by placing the butter, flour and cornflour into a saucepan and cooking on medium heat until it begins to smell toasty and the flour has cooked down.
  2. Add the margarine: Then add in the margarine and stir until melted.
  3. Let cool: Allow it to cool for 15 minutes before using. You do not want it piping hot, but it should still be liquid so that it is not too hard to brush.

Method: banana puri

  1. Divide the dough: Mise-en-place is important. Before you start layering or rolling, split your dough into 18 equal balls of about 25g each (I like to weigh them so they are all the same size), and roll them into 14 x 16cm rectangles. I cannot roll things round, and that is OK – they still turn out beautiful.
  2. Start the stack: Each stack uses 6 rectangles, so you will make 3 stacks. Brush the first two rectangles with the brushing paste and very sparingly sift some cornflour onto them, then stack them, flipping the one you are stacking on top so that the two brushed sides face each other.
  3. Build the layers: Repeat this with the next 4 rectangles: brush the top of the stack and one side of the new layer, sprinkle a very light dusting of cornflour, and add the layer on top of the stack with the brushed side down.
  4. Roll out the stack: Once you have all 6 layers stacked, roll it out into a 26 x 30cm rectangle with the shorter side facing you. It feels quite thin, but that is what gives you the beautiful, flaky layers.
  5. Brush the top: Brush the top with more brushing paste and a very, very light sprinkling of cornflour. Leave the last centimetre at the far edge clean.
  6. Coil it up: Roll it away from you, along the longer (30cm) side, so that you end with a 26cm log. Do not start with a tight roll – make a first fold of about 0.5 – 1cm, and from there, try to coil it tightly.
  7. Seal: As you finish rolling, spread a little of the flour and water paste along the last centimetre to stick it closed.
  8. Let it dry: Once rolled, let the log rest for about 5 minutes for the paste to dry.
  9. Slice: Slice off the two uneven ends so that you have a neat 24cm log, and cut it into 12 discs of 2cm each.
  10. Roll the discs: Place each disc on the table with the seam at the bottom, and roll it flat until it is about 12cm long. You should see the layers on both sides of the rolled-out banana puri.
  11. Fry: Heat your oil on low-medium heat, just deep enough to hold the banana puri. I fry them one at a time so that I can watch each one carefully. As it fries, the layers will open; spooning oil over it helps to separate the layers and cook it evenly (but be careful not to burn yourself with the hot oil!).
  12. Remove early: Remove each banana puri when it is just beginning to take on a hint of colour, before it turns golden. Place them on newspaper or paper towel to drain.
  13. Drain: Leave them for 2 days, changing the paper once or twice a day, so that all the oil drains out. You will be surprised how much oil they hold in between all the layers.
  14. Finish: Finish with either a drizzle of syrup or a dusting of icing sugar, and garnish with crushed pistachios, rose petals and some edible glitter.

What should I know about making banana puri?

Why does the dough need to rest so long?

Resting relaxes the gluten, so the rectangles roll out thin without springing back. At least two hours, but overnight is best.

Can I just use butter for brushing?

Most people do, but my mum's roux of butter, margarine, flour and cornflour helps the layers to open more easily when frying.

Do they have to be round?

Not at all! I cannot roll things round, and rectangles work just as well.

Syrup or icing sugar?

The syrup gives more flavour, whilst the icing sugar gives the banana puri a longer shelf-life.

Mine did not turn out on the first try. What now?

Keep going! Even my mum took years to master these. Perseverance really is the most important ingredient.