Recipe Punjab Diwali Special Recipes


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Milk powder - 2 1/4 cups
Sugar - 1 to 1 1/2 cups (depending on taste)
Thickened cream - 1/2 cup
Cardamom powder - 1 tsp
Almond/Pista slivers for decoration


  1. Place milk powder, sugar and cardamom powder in a microwavable bowl and mix well.
  2. Add the cream and combine thoroughly, the mixture should be neither lumpy nor runny, but of a smooth very thick batter consistency.
  3. Microwave on high for 4 minutes (1000 watt microwave).
  4. Stir once, and microwave for a further 2 minutes.
  5. Allow to rest for 5 minutes and sprinkle the almond or pista slivers on top.
  6. Serve warm or cool.

Shahi Barfi - Semolina Cakes

2 1/2 cups - semolina (sooji)
1 cup - grated fresh coconut
1 cup - sugar
1/2 cup - ghee (clarified butter)
1/2 cup - condensed milk
1/2 cup - water
1/4 tsp - elaichi powder (green cardamom)
10 - badam (almonds), blanched


  1. Heat the ghee in a pan.
  2. Roast semolina on medium heat till it is pink.
  3. Add grated coconut and continue to roast with semolina till coconut loses its moisture.
  4. Allow it to cool.
  5. Add condensed milk and cardamom powder and mix.
  6. In another pan prepare a sugar syrup.
  7. The syrup should be of one string consistency.
  8. Add this to the roasted semolina mixture and mix well. Allow to cool.
  9. Split almonds. Make lemon-sized balls of the mixture and flatten.
  10. Garnish with almond halves.

Atte Ki Pinni - Sweet Balls of Wheat flour


250 g - atta (wheat flour)
150 g - ghee (clarified butter)
250 g - sugar
1/2 cup - milk
25 g - dry fruit mixture - kaju (cashew nuts), halved, badam (almonds) and kishmish (golden raisins)
1/4 tsp - elaichi powder (green cardamom)


  1. Heat ghee and add the wheat flour.
  2. Fry on a low flame stirring continuously till it is pink.
  3. Remove from heat and transfer onto a plate
  4. Allow to cool.
  5. Add sugar and cardamom powder.
  6. Sprinkle milk and prepare a dough
  7. Divide the mixture into equal portions and shape them into small balls.
  8. Garnish each ball with the dry fruit mixture.

Semolina Coconut Sweet Balls

11/2 cups - sooji (semolina)
1 cup - shredded coconut
1 cup - sugar
1/2 cup - water
25 g - kaju (cashew nuts)
2 tbsp - ghee (clarified butter)
1/4 tsp - elaichi powder (green cardamom)


  1. Roast semolina on low heat till light brown.
  2. Add shredded coconut and continue to roast.
  3. Add sugar and water in another pan and make a single string syrup.
  4. Now add roasted semolina, coconut and cardamom powder to this syrup and mix well.
  5. Cover and keep aside for 30 minutes.
  6. Make lemon size balls.
  7. Allow to cool and then store.