Diwali Recipes You Must Try!


Diwali recipes by JP Singh the Executive Chef of The Leela Bhartiya City Bengaluru. It includes the recipes of Avocado and Aloo Chaat, Rose blossom Ladoo and Sugarfree Anjeer Sultane. Try out their healthy recipes this Diwali!

Avocado and Aloo Chaat


Hash avocado- 80g

Boiled potato-100g

Onion chopped-20g

Tomato Chopped-10g

‘0’ size sev- 15g

Pomegranate seeds- For garnish

Sweet chutney-5ml

Mint chutney-3ml

Sweet curd-10ml

Chat masala-3g

Chopped coriander-2gm

Pickled Onion-For garnish


–           Cut avocado into thin slices

–           Cut the Boiled potato into dices and then fry until golden brown

–           Take a mixing bowl, add fried potato, mint chutney, sweet chutney, sweet curd, chopped onion, tomato, chopped coriander, salt and mix well

–           Arrange the avocado slices into a circle and make sure there is enough space in the center to put potato mixture

–           Put the potato chat at center and garnish with pomegranate seeds, sev and fresh coriander spring.

Rose Blossom Ladoo


Gram flour – 1 kilo

Hazelnut – 250 grams

Sugar – 800 gms

Ghee(clarified butter) – 500 grams

Rose Paste – 150 grams

Rose Petals – 180 gms

Honey – 80 gms


–           In a thick bottomed Kadhai cook melt the ghee and add Gram flour slowly to it

–           Cook the Gram flour till brown color and then leave it aside to cool down

–           Hazelnut to be toasted and then crushed to smaller pieces

–           Make a caramel of the sugar given in the recipe and add the crushed hazelnut to the melted sugar

–           Mix the Gram flour mixture and hazelnut mixture

–           Divide the mixture into 30 gmsladoo and coat it with dried petals of Rose

–           For help of coating the rose petals use some honey in hand to roll

Sugarfree Anjeer Sultane


Dried figs stemmed and coarsely chopped – 400 gms

Dates – 200 gms

Walnuts finely chopped – 150 gms

Cashew nut – 150 gms

Almond – 150 gms

Shelled pistachios finely chopped – 100 gms

Ghee – 70 gms

Cardamom powder -10 gms


–           Take dry figs and soak them in water for 12 hours. Grind them to a fine paste

–           Coarsely chop all the dry fruits and dates. Store aside

–           In thick bottom pan cook the fog paste and chopped dates

–           Continue mixing on slow flame

–           Add chopped nuts and cardamom powder mix well with spatula

–           Spread on a work surface to cook down for at least 2 hours

–           Use a cutter of to shape as desired.

–           Roll the sides with poppy seeds and garnish with gold leaf



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