Simple festive dishes to prepare at home and impress family and friends

As the festival of Diwali approaches, it's a time when we all over-indulge in sumptuous sweets, savouries and what not. In today’s world, most of these goodies are stores bought as most of us do not have the time to prepare them at home, but just in case you wish to impress your family, friends and colleagues, here are some simple traditional festive dishes that you could prepare at home and ensure you don't miss the family fun, you enjoyed as a child. These recipes have been shared by chef VH Suresh, Corporate executive Chef at Platform 65.

In this culinary adventure, we will walk you through recipes of Malida Laddu, bobbatlu and basundi.

You'll need the following ingredients to prepare this traditional Telangana Batukamma Festival dish.

Pearl Millet Flour (sajjalu) - 500g

Salt - 5g

Jaggery - 300g

Cardamom (Ilachi) - 15g

Ghee - 15g

Place the pearl millet flour in a bowl

Mix the flour with sufficient water to form a dough

After making a roti (like chapatti), cut it into small pieces

Add small pieces of jaggery to the roti

Also, add ghee and cardamom

Next, mash it well and shape it into a laddu

Bobbatlu recipe: Bobbatlu is a sweet flatbread made with split chickpea lentil stuffing. This bobbatlu recipe is one of the best bobbatlu made with spiced split chickpea lenient stuffing.

2 cups split chickpea lentil (Chana Dal)

2 cups Jaggery

2 pods of cardamom

1 cup all-purpose flour or Maida

1/4 tsp salt

1 cup oil or ghee

1 sheet of aluminium foil

Place the soaked split chickpea lentils in the pressure cooker with just enough water to cover it, and then cook it for 5 to 6 whistles.

Strain the split chickpea lentils and let them cool or become warm. Add two cups of Jaggery.

Keep stirring until the Jaggery melts and all the water evaporates. Add cardamom powder and switch off the flame.

Then add the split chickpea lentils to a grinder jar to make a fine paste.

Now make small-sized balls with the dal and keep it aside.

Making bobbatlu dough

Take a cup of all-purpose flour or (maida) and add salt

Add required water and knead the flour to a soft dough, add 2-3 tbsp of oil and keep aside.

After 2-3 hrs, the dough should have become very soft and smooth. If not just punch the dough with the wrist for 5 minutes or until it becomes soft and smooth.

Take the same-sized dough and flatten on the aluminum foil.

Place the prepared ball of Purnam or stuffing at the center of the flattened dough.

Bring the edges together so that the Purnam or stuffing is completely covered with the dough.

Take off the excess dough securing the Purnam.

Add 1/4 tbsp of oil to the filled ball and roll it in a circular motion until it becomes thin.

Heat the pan, add 1 tsp of oil or ghee and invert the foil over the pan and slowly pull the rolled bobbatlu on to the pan.

Fry the bobbatlu till it turns golden on medium flame and flip over.

When the bobbatlu turns golden on both sides, transfer to plate and serve hot.

Basundi recipe: Basundi is a rich, sweetened milk dessert, infused with cardamom, nutmeg, and various nuts. This creamy delicacy is well-loved in the western regions of India.

Milk - 500 grams

Saffron - 1 gram

Sugar - 200 grams

Cashews (Kaju) - 20 grams

Almonds (Badam) - 10 grams

Pistachios (Pista) - 10 grams

Cardamom (Elaichi) - a few pods

Ghee - as per your preference/taste

Place a thick-bottomed pan on the stove.

Pour the milk into the pan and bring it to a boil on medium flame, allowing it to boil for around 15 minutes.

Add saffron to the boiling milk and continue to boil.

Reduce the milk until it reaches approximately 50% of its original volume.

Add sugar, ground nuts (cashews, almonds, pistachios), and any cardamom (if desired).

Finally, turn off the flame and allow the mixture to cool.