Its time to begin the festivities as the 'Festival of lights' is literately knocking on our doors. To make this Diwali extra special for all my readers and well wishers, I will be collaborating with a very talented blogger Parinaaz Marolia . Parinaaz is a mum to a toddler, passionate blogger and amateur photography dabbler. She blogs at A Dollop of that! It is mostly about Parsi recipes and baked stuff.
For today's post, she has made assorted chocolates in two variants brandy creme and honeyed pistachio. ( For more info, scroll down to the bottom of this post )
As an added bonus another blogger is joining us at the last minute. Ms Saswati Hota, also from Odisha, is a part of the Indian Air Force family . She is contributing with a sweet known as Labanga Latika in Odisha.
Coming back to my recipe, Chuda Ghasa is a traditional preparation from Odisha. A coarse mix of beaten rice with sugar, ghee and freshly grated coconut, it is prepared during festivals. Some people also add chopped fruits and boondi to it to enhance the taste. With this recipe, I have attempted to deconstruct it and serve it in the form of separate layers just like a parfait. But a much healthier and simpler one.
Read on for the recipe -
Preparation Time - 20 mins
Ingredients -
Preparation - Take the beaten rice, 2 tbsp sugar and cardamom in a mixer. Give a buzz to get a coarse mix. Add the ghee and freshly grated coconut to the mixer jar and give another buzz. This is the regular chuda ghasa which looks like breadcrumbs.
Mix the hung curd with 2 tbsp sugar, a pinch of saffron and pistachios.
Mix the boondi/crumbled motichoor laddoo with the 2 tsp chuda ghasa.
Take two small glasses . Spread a thick layer of the chuda ghasa on the bottom. Top it with the oranges and chopped berries.
Top it with the hung curd .
Finally add a layer on boondi mix and garnish it with toasted pistachios.
Chill it in the fridge for 1-2 hours before serving.
Do not forget to check this out !!
Parinaaz's recipe - Assorted Chocolates (feat.) Liquor & Honeyed-Pistachios
And
Saswati's recipe - Labanga Latika
For today's post, she has made assorted chocolates in two variants brandy creme and honeyed pistachio. ( For more info, scroll down to the bottom of this post )
As an added bonus another blogger is joining us at the last minute. Ms Saswati Hota, also from Odisha, is a part of the Indian Air Force family . She is contributing with a sweet known as Labanga Latika in Odisha.
Coming back to my recipe, Chuda Ghasa is a traditional preparation from Odisha. A coarse mix of beaten rice with sugar, ghee and freshly grated coconut, it is prepared during festivals. Some people also add chopped fruits and boondi to it to enhance the taste. With this recipe, I have attempted to deconstruct it and serve it in the form of separate layers just like a parfait. But a much healthier and simpler one.
Read on for the recipe -
Preparation Time - 20 mins
Ingredients -
- 1 1/2 cup beaten rice
- 4 tbsp sugar
- 1 tsp ghee
- 2 tsp freshly grated coconut
- 3 tbsp chopped berries (I had only dried ones)
- 2 tbsp chopped orange
- 1/2 cup hung curd (Greek yogurt)
- 1 tsp chopped pistachios
- 1/4 cup sweetened boondi ( or 1 motichoor laddoo)
- 1-2 green cardamoms
- a pinch of cardamon
- a pinch of saffron
Preparation - Take the beaten rice, 2 tbsp sugar and cardamom in a mixer. Give a buzz to get a coarse mix. Add the ghee and freshly grated coconut to the mixer jar and give another buzz. This is the regular chuda ghasa which looks like breadcrumbs.
Mix the hung curd with 2 tbsp sugar, a pinch of saffron and pistachios.
Mix the boondi/crumbled motichoor laddoo with the 2 tsp chuda ghasa.
Take two small glasses . Spread a thick layer of the chuda ghasa on the bottom. Top it with the oranges and chopped berries.
Top it with the hung curd .
Finally add a layer on boondi mix and garnish it with toasted pistachios.
Chill it in the fridge for 1-2 hours before serving.
Do not forget to check this out !!
Parinaaz's recipe - Assorted Chocolates (feat.) Liquor & Honeyed-Pistachios
And
Saswati's recipe - Labanga Latika
Wow , Didi..Kudos to u. Odia heithibaru garbita
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