KITCHEN TABLE

DIWALI FAVOURITES MADE EASY

Khushbu Shah shares recipes for perennial Diwali favourites in Amrikan (WW Norton & Company, $47). The book carries a tongue-in-cheek message from her father: “Khushbu did not go to medical school, so please buy this book!”

GULAB JAMUN

Image credit: Amrikan by Khushbu Shah.

Chasni (Syrup)

20 to 25 saffron threads

3½ cups sugar

3 cups water

1 tbsp rose water

Jamun

Neutral oil, for frying

2 cups dry milk powder

1 cup Bisquick

1 teaspoon ground cardamom

2 cups heavy cream

It’s important to make the chasni, or syrup, first so it has a chance to cool down before dropping in the jamun to soak.

In a small bowl, microwave the saffron for 25 seconds. This will dry it out to make it easier to break up the threads. Combine the sugar and water in a medium saucepan over medium heat and stir until the sugar dissolves. Crush the saffron between your fingers and add it to the pan. Turn the heat up to high and bring the mixture to a boil. Boil for 2 minutes, then remove the pan from the heat and add the rose water. Set the syrup aside to cool to room temperature.

While the syrup cools, make the jamun. In your favourite deep frying vessel, heat 3 to 4 inches oil until it hits 350° degrees F.

In a medium bowl, mix the milk powder, Bisquick, and cardamom until evenly combined. Add the cream and bring the dough together with a spoon or with your hands until it forms a smooth soft ball that doesn’t crack. (If the dough feels dry, you can add water, a teaspoon at a time, until it reaches the desired consistency.) The dough should be soft, but it shouldn’t stick to your hands. If it does stick, add a little more milk powder. Pinch off 1-inch balls of dough and roll between your palms until smooth. Set aside on a plate and cover with a kitchen towel. You should have 36 to 40 balls.

Drop 3 or 4 dough balls into the hot oil. Bubbles should form around the dough as soon as you drop them in. Using a slotted spoon, keep turning the jamun until they are evenly brown and golden on all sides, 2 to 3 minutes. If they brown faster than that, you need to drop the temperature of your oil. Using a slotted spoon, transfer the jamun to a plate lined with paper towels. Repeat until all the jamun are fried. Once they are slightly cooled, add the jamun to the syrup mixture. Make sure each jamun is submerged in the syrup. Let soak for 4 to 6 hours at room temperature before serving.

NUTELLA BURFI

Image credit: Amrikan by Khushbu Shah.

Crushed hazelnuts or sliced almonds, for topping

½ cup ghee or unsalted butter

1 (14-ounce) can sweetened condensed milk

¾ cup Nutella

1½ cups nonfat milk powder

Line an 8 x 8-inch baking pan with parchment paper and leave 1 inch hanging over the edges. Spread an even layer of hazelnuts on the parchment and set aside.

Melt the ghee in a large nonstick skillet over medium heat. Add the condensed milk and Nutella and give it a stir. Add the milk powder and stir continuously for 3 to 5 minutes, until the mixture is well combined and starts pulling away from the sides of the pan. Immediately remove the pan from the heat.

Pour the Nutella mixture over the nuts in the pan. Press the mixture evenly across the pan using another sheet of parchment paper. Let it cool, then lift the burfi out of the pan using the parchment paper and place on flat surface. Lightly oil a sharp knife and use it to cut the burfi into 25 squares. Flip the squares over and serve. Refrigerate if not serving immediately.

They last in an air-tight container in the fridge for 3 days or so before they start drying out

Amrikan by Khushbu Shah is published by WW Norton & Company, $47.