RECIPES FOR DIWALI 🪔

COCKTAIL RECIPES | MINISTRY OF BOOZE

GREEN APPLE INFUSED BEACH ICED TEA
Ingredients:
 Green Apple-1 Pc
 Absolute Vodka-20ml
 Grand Marnier-20ml
 Bacardi Carta Blanca-20ml
 Beefeater Gin-20ml
 Cranberry Nectar -60ml
 Fresh Cream-10ml
Method:
 Mix all ingredients except Cream
 Shake and pour in long glass
 Top up with fresh Cream

ELECTRONIC ICED TEA
Ingredients:
 Smirnoff Vodka-20ml
 Grand Marnier-20ml
 Bacardi Carta Blanca-20ml
 Beefeater Gin-20ml
 Captain Morgan Dark Rum-20ml
 Teachers Highland Cream-20ml
 Coke-60ml
 Fresh Lime Juice-10ml
Method:
 Mix all ingredients except Coke
 Shake and pour in long glass
 top up with Coke

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DESSERT RECIPES | TRAFFIC GASTROPUB

MUFFINS MALAI
Ingredients:
 Flour-100 gm
 Butter-150 gm
 Sugar-150 gm
 Raisin-5 gm
 Baking Powder-1 gm
 Egg-2 Pc
 Milk-1 ltr
 Red Cherry-1 pc
Method:
 Make the dough for Muffins
 Mix with Flour, Butter, Sugar, Egg and Bake it
 Make Kheer on the other side
 Then serve it with a Cherry

DIWALI BUMPER
Ingredients:
 Flour: 100 gm
 Dalda: 20 gm
 Sugar: 100gm
 Carrot: 2pc
 Mawa: 50 gm
 Raisin: 5 gm
 Kaju: 5 gm
 Ghee: 3 gm
 Rose syrup: 1 tsp
 Milk: 0.3 ltr
Method:
 Take the fresh Carrot, peel it and grate the Carrot,
 Sauté with Ghee
 Put Milk on it make it as dry as Kheer
 Other side make Khasta with sweet Poori
 And serve it on top of the Khasta

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DESSERT RECIPE | THE LORDS AND BARONS

FLUFFY PANCAKES
Ingredients:
 All purpose / Plain flour-2 cups
 Granulated sugar or sweetener-1/4 cup
 Baking powder-4tsp
 Baking soda-1/4th tbsp
 Milk-440ml/1-3/4 cups
 Salt-1/2 tsp
 Butter-1/4cup (60g / 2 oz)
 Pure Vanilla Extract-2tsp
 Egg-1large
Method:
 Combine together the Flour, Sugar (or sweetener), Baking Powder, Baking Soda and Salt
in a large sized bowl.
 Make a whole in the center and add the Milk, slightly cooled melted Butter, Vanilla and
Egg.
 Whisk the wet ingredients together first before slowly folding them into the Dry
ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).
 (The batter will be thick and creamy in consistency. If you find the batter too thick,
smoothly fold a couple tablespoons of extra milk into the batter at a time until reaching
desired consistency).
 Set the batter aside and allow to rest while heating up your pan or griddle.
 Heat a nonstick pan or griddle over low medium heat and wipe over with a little butter
to lightly grease pan. Pour 1/4 cup of batter onto the pan and spread out gently into a
round shape with the back of your ladle or measuring cup.
 When the underside is golden and bubbles begin to appear on the surface, flip with a
spatula and cook until golden. Repeat with remaining batter.
 Serve with honey, maple syrup & fruit.

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DESSERT RECIPE | AMINIA

KUNAFA
INGREDIENT:
 Vermicelli broken- 250 gms ( Seviyan used for making Kunafa are thin then regular seviyan)
 Butter melted- 200 gms
 Pistachios chopped- 1⁄4 cup
For filling of Kunafa
 Milk- 1 cup
 Cream- 1 cup
 Corn flour- 2 tsp
 Rose Water- 1 tsp
 Cottage cheese grated- 1⁄2 cup
 Mozzarella cheese grated- 1⁄2 cup
 Sugar- 2 tbsp
For Sugar Syrup:
 Water- 1 cup
 White Sugar- 11⁄2 cup
 Lemon Juice- 1 tsp
 Rose Water- 1 tsp
METHOD:
 Take Vermicelli in bowl. Broke them with your finger into smaller pieces.
 Pour melted Butter and mix them well with your hands.
Steps for making kunafa filling:
 Take a separate mixing bowl and add Milk, Cream, Sugar and Corn starch. Mix them well.
 Now turn on the flame, take thick Bottom Pan and add and heat the above mixture on low
flame, until it gets thicker.
 Keep on stirring mixture to prevent it from sticking to the pan.
 Add rose water and mix it, after 2 minutes turn off the flame.
 Add Mozzarella Cheese and Cottage Cheese to above mixture and mix it well.
 Steps for making Sugar Syrup: Take another Pan, add Water, Sugar and cook it until Sugar
gets dissolved completely.
 Keep on stirring and cook it until mixture gets thicken.
 When mixture gets ready, add Lemon juice in it.
For baking Kunafa:
 Take a baking Pan, make the base with half Vermicelli mixture prepared above, press it to
level the dough.
 Now pour the Cheese mixture on this base formed and spread it evenly with spoon.
 After that, take remaining Vermicelli mixture and form another layer above the cheese
layer.
 Its just like Sandwich layer.
 Brush the top layer with melted butter, to make it settle properly.
 Pre heat the oven, put the dish in the Oven at 200 degree for about half an hour.
 Kunafa is ready when it turns golden and crunchy in the surface.
Garnishing Kunafa:
 Evenly pour the pre prepared sugar syrup on the top of Kunafa layer as soon as it comes out
of the oven.
 Garnish it with pistachio before you serve.
 Lastly, cut it like Pizza or cake and Kunafa is ready to eat.

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RECIPE | CANTEEN PUB AND GRUB

APPLE MALPUA WITH SHAHI RABRI
Ingredients:
 All- Purpose Flour- 200gm
 Baking Powder- 25gm
 Sugar- 500gm
 Water- 500ml
 Saffron- A pinch of Saffron
 Rose Water- 3 – 4 drops
 Green Cardamom- 3-4 pcs
 Cinnamon Powder- 1 tsp

 Apple- 1
 Milk- 500ml
 Cardamom-1pc
 Ghee/ Oil- 300gm

Method:
 In a mixing bowl, add all-purpose Flour, Baking Powder and add some Water and mix
well to make a thick batter. Let it rest for 30 minutes.
 Make Sugar Syrup by adding Sugar, Water, Saffron, Rose Water and Green cardamom in
a sauce pan. Make it little thick (2 strings consistency).
 Take a plate and add 1 tablespoon all-purpose Flour, 1 tablespoon Cinnamon powder
and mix well.
 Peel the skin of an Apple, scoop out the seeds, and cut it into roundels. Coat the
Apple slices in the Flour and Cinnamon Powder.
 Next dip the Apple slices in the batter and deep fry in the hot Oil or Ghee over a low
flame till they are light golden. Do not dip the fried Apples in the Sugar syrup for too
long, otherwise it would turn soggy. Soak them in Syrup for 2 to 3 minute.

How to Make Rabri:
 Boil the Milk in a wide, heavy-based pan.
 Add the Sugar and Cardamom and simmer over low heat.
 Do not stir too often, as a layer of cream should form over it.
 After the layer is formed, push it away from the sides towards the centre, stir the Milk
below it gently to avoid scorching.
 Repeat the process till one-third of the volume of Milk is left.
 The time taken will depend on the richness of the Milk and the vessel.
 The wider the vessel and the richer the Milk, the faster it will thicken.
 When done, the colour changes to a beige-cream, and the cream that was pushed aside,
collects in layers.
 Remove from heat. When cool, transfer to a serving dish.