Diwali Delights for your Loved Ones
Diwali, festival of lights, is around the corner. This festive season lets spread some happiness and bring smiles to your near and dear ones. And what better way than to treat them with delicacies as festivals are all about feasting. Don’t let current times dampen your spirits, celebrate Diwali with your loved ones with specially curated recipes brought to you by Del Monte.
Seed (sunflower + flax) Chocolate bliss balls with dried cranberries
- Yields: 10-12 Bliss Balls
- 3 tbsp dried Cranberries
- 1/2 cup Flax Seeds
- 1 cup Sunflower Seeds
- 3 tsp Cocoa Powder
- 1/2 cup Honey
- 1/2 cup desiccated coconut, for coating
- 1/2 cup white chocolate melted, for drizzle
- In a food processor, add the flax and sunflower seeds and process until you get a fine powder.
- Add the cocoa powder and process for a few seconds.
- Add the cranberries and honey and pulse until well combined. Take it out in a bowl and place in the fridge for an hour to make it easier to roll better.
- Take it out of the fridge and roll out 3 cm diameter balls. For half the batch, coat them with desiccated coconut. For the remaining half, drizzle melted white chocolate over them with a spoon or piping bag. Store in the fridge for several days or in the freezer for months.
Del Monte Cranberry Coconut Laddoo
Preparation time: 30 minutes plus refrigeration
Servings: makes 22-24 Laddoos
- ½ cup, Del Monte Dried Cranberries
- 2 tablespoons, Almonds, roughly chopped
- 2 tablespoons, Pistachios, roughly chopped
- 3 ¼ cups, Dried Coconut, shredded or coconut powder,
- ¾ cup, Full Fat Milk
- 1/3 cup, Khoya/Mawa
- ½ to ¾ cup Sugar (or as per your requirement)
- 2 tablespoons Ghee
- 1 teaspoon Cardamom Powder
- Desiccated Coconut Powder to roll Laddoos, as needed
- In a heavy bottom pan or kadhai, heat 1 tablespoon of ghee.
Add cranberries, almonds and pistachios and fry lightly until nuts turn just golden. Take it off the heat and transfer onto a plate.
- In the same pan, add coconut, milk and mix.
Cook for couple of minutes.
Add sugar, khoya and mix. Cook until everything is mixed well and the mixture is dry and aromatic (around 4-5 minutes). Do not burn.
- Add cranberries, roasted nuts and cardamom powder and mix. Cook for another half a minute.
Take the laddoo mixture off the heat and cool until just warm and not too hot.
- Take a small amount of mixture onto your palm and start making the laddoos depending upon the size you prefer to make. Repeat the same for all the mixture.
- Once done, roll each laddoo into coconut powder and keep.
- Refrigerate it for an hour and serve. Theses laddoos are best stored for 4-5 days under refrigeration.
Preparation Time: 15-20 Minutes
Makes 15-16 Truffles
• Sunflower Seeds- 1/3 Cup
• Pumpkin Seeds- 1/3 Cup
• Flax Seeds- 1/4 Cup
• Oats- 1/2 Cup
• Dried Cranberries- 1/2 Cup
• Seedless Dates- 12-13
• Cinnamon Powder- 1 Tbsp
• In a pan, dry roast the oats and the seeds on a low-medium flame for about 4-5 minutes. The oats should turn light brown in colour.
• In a blender jar, add the toasted seeds, oats, cranberries, dates and cinnamon powder; and blend until everything is well incorporated.
• Taking about a tbsp amount of this sticky mixture, make small balls. Your healthy sugar-free truffles are ready.