Diwali is here, and with it, Indian kitchens around the city are filling up with an assortment of sweets, that are traditionally made for the festival. Among them is Bombay Bustle and Jamavar’s chef Surender Mohan. The chef shared with us an easy-to-make Diwali recipe that’s sweet and warming and makes the perfect autumn dessert.

Mawa mawe ki kheer is traditionally made with slow-roasted makhana, creamy mawa (solidified milk), and mawe (a mix of rich dry fruit), that you can find on the new Diwali menu at Bombay Bustle. “Kheer is one of the most cherished desserts during the festive season, representing abundance, prosperity, and the sweetness of life,” says Mohan, who is excited to be sharing one of his favourite sweets with the world. “Growing up, the making of kheer was always a special moment in our kitchen,” he says. “The slow stirring of milk, the scent of cardamom and saffron filling the air, and the anticipation of that first spoonful made every Diwali unforgettable.”

The slow stirring of milk, the scent of cardamom and saffron filling the air, and the anticipation of that first spoonful made every Diwali unforgettable.

Mawa mawe ki kheer

prep time: 10 minutes

cook time: 40 minutes

Ingredients:

• Whole Milk: 1 litre

• White pudding rice: 75 gm

• Organic red camargue rice: 35 gm

• Light brown sugar: 115 gm

• Mawa (khoya): 75 gm

• Roasted makhana (lotus seed): 12 gm (cut into half)

• Almond slices: 15 gm

• Cashew slices: 15gm

• Cardamom powder: 2 gm

• Gold leaf for garnish

Method

• Cook 80% of both rice (white and red) separately.

• Boil milk.

• Add the white pudding rice and the organic red camargue rice to the boiling milk.

• Add cardamom powder and cook for 20-30 minutes more until the rice gets soft.

• Add mawa (khoya), makhana cuts, sliced cashew and almond slices keep on a low flame for 8- 10 minutes more until the kheer becomes off-white in colour.

• Finish it with light brown sugar.

• Garnish with roasted makhana, almond slices, pistachios slices, sliced cashew, gold leaf and saffron.

• Serve chilled.


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