Diwali Recipes - The Deltin, Daman

1.      Gulkand Stuffed Rose Sandesh

Ingredients :-

1 tbsp rose sherbat

5 drops rose essence

2 cups full-fat milk

1 tbsp lemon juice

1 1/2 tbsp powdered sugar

1 tbsp milk

2 tbsp Gulkand

20 gms Cashew Nuts

For The Garnish

1 tbsp finely chopped almonds (badam)

1 tbsp finely chopped pistachios

shredded rose petals

Method :-

1.       Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.

2.       Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.

3.       Strain the mixture using a strainer and allow all the whey to drain out.

4.       Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well.

5.       Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse.

6.       Divide the mixture into 7 equal portions and roll each portion into a ball and then stuff it with gulkand and chopped cashew nut mixture.

7.       Finally garnish it with almonds, pistachios and rose petals.

8.       Put in the fridge for 30 minutes and serve.

2.      Pista Paan

Ingredients :-

For Pistachio Barfi

Pistachios 1 cup

Milk Powder- ¼ cup

Corn flour -1 tsp

Powdered sugar -1 tbsp

Edible green colour 4-5 drops

Condensed milk -2 tbsp

Cardamom powder- ¼ tsp

For Filling

2 tbsp pistachios blanched, peeled and chopped

2 tablespoons almonds, blanched, peeled and chopped

2 tablespoons walnut, chopped

4-5 drops Kewra essence

1/4 teaspoon cardamom (elaichi) powder

a few saffron strands(optional)

Method :-

1.       Place a small size pan over medium heat and add the shelled pistachios.

2.       Roast the pistachios at medium low heat by continuously flipping so that they don't get burn. Now let the pista cool down and then grind them in mixer to a fine powder.

3.       You may sieve the powder to get rid of any bits of pista left. Roasting helps to grind the pista into fine powder.

4.       Now let the pista cool down and then grind them in mixer to a fine powder. You may sieve the powder to get rid of any bits of pista left.

5.       Now add the milk powder, sugar, cardamom powder and corn flour. Mix it well; add few drops of edible green food color. Add 1 tbsp of condensed milk.

6.       Mix it with hand, it will turn into crumbly texture; again add 1 tbsp of condensed milk. Now you will be able to form dough. If not add little more condensed milk. Chop the dry fruits and set aside.

7.       In a small pan take 1 tsp of butter or ghee (clarified butter) on low heat, add 1 ½ tbsp of condensed milk and stir it. Add chopped dry fruits, cardamom powder and kewra essence. Stir for 1 minute and turn off the heat.

8.       Now keep the filling mixture aside. Now roll out this dough in between 2 sheets of plastic till it is 5 mm. Cut 12 squares pieces, you may roll again the scrap pieces or enjoy them as pista barfi

9.       Meet the centre point of pieces and join the other half part of barfi. Press it firmly to give a conical shape.

10.   Divide the filling into 8 equal portions. Fill it in the cones with the help of a spoon and garnish with silver leaf and chopped pistachios. Your home made Pista paan mithai is ready to serve.

About The Deltin, Daman:-

The property, a 176 room & suite hotel is the perfect getaway for vacationers, ideal for a weekend getaway or even for an extended stay.

The Deltin is a world of new experiences and luxury. Enter this, opulent 5-star property that has a range of exquisite avenues for everyone in the family. Explore your favorite cuisines at The Emperor and The Vegas or unwind at The Whiskys, the bar for gentlemen with taste. Relax & rejuvenate at the spa or enjoy a swim in one of their pools, the grandest dip in Daman.

Adding to this perfect experience are retail as well as wedding and MICE spaces. Step into The Deltin, Daman - a notch above, and a class apart.