Welcome to ‘Shop Kuali Recipes’, proudly brought to you by Kuali and Tesco, our trusted partner.
Celebrate a sweet Diwali with these ‘Easy Diwali Sweets’ series. Make them and portion in beautiful packaging to give to family and friends to let them know you’re near although social distancing. Happy Diwali! Kuali recommends Laddu, Kesari and Halwa as must-try recipes.
Laddu – A traditional Indian sweet made of flour, sugar with other ingredients that vary from recipe to recipe.
Classic Rava Kesari – A beautiful pudding made with semolina or sugi flour!
Yellow Halwa – Halwa, dense and sweet, is popular not only in Indian cuisine but also in Asian and Middle Eastern cuisines.
Save this recipe to refer later and check out at our Trusted Partner, Tesco.
Want more meal planners? Check out the full listing at Shop, Cook, Eat, Repeat.
- For Laddu
- 830g dhal flour
- 500ml water
- 830g sugar
- 830ml oil
- For Classic Rava Kesari
- 240g sugee or semolina flour
- 10 tbsp ghee
- 20g raisins
- 20g cranberries
- 40g sultanas
- 20g golden raisins
- 40g cashew nuts
- 700ml cold water
- 1/2 tsp kesari colour
- 12 pods cardamom, pounded
- 270g fine granulated sugar
- For Yellow Halwa
- 2.5litres water
- 1.5kg corn flour
- 4.5kg sugar
- 1.5kg ghee
- 300g almonds, roughly chopped
- 300g raisins, roughly chopped
- 200g cashews, roughly chopped
- Mix the flour with 400ml water, then sieve the mixture through a boondi sieve (perforated metal ladle used to make savoury Indian treats) to remove lumps.
- In a pot, boil the sugar with the remaining water till the sugar dissolves to form a thick syrup, then add to flour mixture and mix well.
- In a separate pan, heat up the oil, then pour into mixture and combine well. Using your hands, shape the mixture into lime-sized balls.
- Toast sugee in a pot on medium heat until fragrant. Don’t allow to turn brown. Remove from heat.
- Heat 6 tbsp ghee in a pot.
- Fry raisins and cranberry. When dry fruits swell in the oil, remove from the heat and don’t allow them to burn.
- Fry cashew nuts until golden brown. Remove from the oil and set aside.
- Add 700ml water to the hot ghee. Add kesari colour and cardamom. Allow it to come to a boil.
- Once water and ghee mixture boils, slowly pour in toasted sugee.
- Stir the mixture until it solidifies.
- Add sugar. Sugee mixture will slowly melt as sugar dissolves and will once again solidify.
- Keep stirring until the sugee mixture binds together. Add fruit and nuts.
- Add 2 tbsp ghee and stir all together until everything clumps together.
- Remove from heat and transfer the cooked kesari into a square 7-inch tin.
- Press down with a scraper and spread 1 tbsp ghee to top surface. Wait for it to cool completely before cutting.
- When cool, cut into diamonds and garnish with additional fried cashew nuts.
- Over medium heat, boil the water in a pan, then add the flour, mixing well. Slowly pour in the sugar and cook till it dissolves, stirring frequently.
- Add the remaining ingredients, stirring all the while to prevent lumps. Cook till the mixture thickens and begins to come away from the sides of the pan.
- Remove from heat, pour the mixture into a tray and leave to cool. Once cool, cut the block into squares and serve.