SomruS Diwali Recipes
Just in time for Diwali, we’ve got two great recipes compiled by Benjamin Newby that will help you celebrate Diwali right. (And for those of you scratching your heads, here’s our post explaining the tradition behind the Diwali.)
This drink was inspired by the popular drinks surrounding Diwali such as nimbu pani (lemon notes, ginger, mint), Jal Jeera (Cumin Black pepper), badam milk (almond butter) to capture the spirit of the festival. It can be served as a cocktail or as a as a shot served in a pani puri. Milk is used as the perfect digestive and also the revered status of the cow in India.
In a blender add:
- 1.5oz SomruS
- 0.75oz ginger liqueur
- 0.5oz Limoncello
- 2oz milk
- 8 mint leaves
- ¼ tsp black pepper
- ¼ tsp cumin
- 6 ice cubes
Blend in blender. Served in stemless wine glass rimmed with cumin’d almonds or tap a small hole into a pani puri and fill with cocktail. Change the last sentence to: Enjoy it in one go or as a shot.
- 2oz SomruS
- 200gms condensed milk
- ¾ cup milk powder
- 2 Tsp Melted Ghee (+ pan grease)
- 6 strands of saffron chopped
- 4 Pistachios and 4 almonds crushed
- A sprinkle of edible gold leaf for each peda
- Coconut oil to coat
- Soak saffron in 1 fluid oz. of warm milk. Crush the pistachios and almonds. Set to all one side.
- With no heat, grease a non-stick pan with ghee, add condensed milk, milk powder and saffron milk. Whisk it well so that there are no lumps. Then add SomruS and whisk again.
- Heat over low flame. Keep on heat until it starts to leave the sides of the pan. Once it starts leaving the sides of the pan, add ghee and mix.
- Keep cooking until the mix is thick and sticky. Careful as it will be hot. Try to take a small portion to roll, you should be able to form a ball. If it sticks to your hand and doesn’t turn into a ball then heat the mix for longer. If you are able to Switch off and let it cool down for 10mins. When it is still warm, pinch small plum sized portion and make a ball. Flatten it.
- Using your thumb make a small indentation in the center, add chopped pistachios and almonds and arrange in a clean plate. Repeat. Leave to set for an hour. It will look moist for a while then will become dry.
- Baste each peda in a thin layer of coconut oil. Sprinkle with edible gold leaf. They are ready to enjoy.
- You can refrigerate but allow to reach room temperature before serving. Will last a week.