Diwali is the time to savour delicious sweets.

Indulge your taste buds

Diwali is the time to savour delicious sweets. The familiar taste transports you to your childhood. Mulund resident Divya Bhanushali shares recipes

SEV Ingredients l 1 cup besan (Bengal gram flour) l 2 tbsp hot oil l 1/4 tsp asafoetida (hing) l 1/4 tsp turmeric powder (haldi) l Salt to taste l Oil for deep frying Method l Mix the Bengal gram flour, oil, asafoetida, turmeric powder, salt and three tablespoons of water to make a dough l Make thin strands and then deep fry it hot oil till it turns light brown and crisp l Cool and store in an air-tight container Tips l You can also add it in bhel to make it more tasty l It also works as a snack with tea or coffee CHORAFALI Ingredients l 150 gms Bengal gram flour l 150 gms black gram flour (Adad ki dal) l 150 gms white kidney beans flour l 1/2 tsp papad khara l 1/2 tsp baking powder l 1/3 tsp turmeric powder l A pinch asafoetida l Salt to taste Method l Saute the salt on low flame for 2-3 minutes l Boil a litre of water, add the salt and boil it for a minute l Mix well the flours, turmeric powder, baking powder and papad khara l Add water and knead it into a soft dough l Make 20 balls of the dough and roll out each into thin rotis l Arrange the rotis on a muslin cloth for 30 minutes l Heat oil and cut each roti into long pieces; deep fry on a high flame l Serve with pudina chutney KARANJI Ingredients For cover l 1 cup maida1 tbsp ghee l Water to kneed Method l Make fine crumbs flour and then mix it well with ghee l Add water to make a soft pliable dough Ingredients For filing l 1/2 cup finely chopped coconut l 1 tbsp cardamom powder l 1 tbsp crushed almond l 1/4 cup grounded sugar 10 to 15 raisins Method l Roast coconut flakes and let them cool l Mix the other ingredients l Check for the sweetness l Make four small rounds neither very thin nor very thick l Place 1 tsp filing in one half of the round l Fold it over the other half and seal the mixture; close the edges by twisting or pressing together tightly l Dry on clean cloth for 30 minutes l Deep fry it in hot ghee on low flame till it turns light brown on both sides l Drain and cool it before storing