Beauty & Fashion

As the festival of lights draws near, California walnuts brings you a mouthwatering selection of recipes crafted to add a warm glow to your Diwali table. Each of these delightful creations, featuring the wholesome goodness of California walnuts, is more than just a feast for the senses—they’re a blend of mildly sweet flavors, crunchy textures, and nourishing ingredients, perfectly suited for the festive season.

As you explore these curated recipes for your Diwali celebrations, you’re not only savoring rich flavors but also welcoming a bounty of health benefits. The nutty crunch and delicate sweetness of California walnuts bring an extra dimension of flavor and texture to each dish, elevating your festive fare. From melt-in-your-mouth kebabs to luxurious chocolate barfi, these recipes are crafted to delight your senses and nourish your body, creating a festive table that’s as healthful as it is delicious.

Walnut Gujiya – Hemasri Subramanian

Ingredients  : To Make Dough : 1/2 cup wheat flour, 1/2 cup maida, 2 tablespoons sooji, Salt, 2 teaspoons ghee, 2 tablespoons milk, Warm water

To Make Filling: 1 cup California walnuts, 15 dates, Dry rose petals,1 teaspoon cardamom powder

Method : In a mixing bowl, combine wheat flour, maida, sooji, salt, and ghee, blending until evenly mixed. Pour in the milk and stir to incorporate, then gradually add warm water, kneading the mixture into a smooth dough for about 5 minutes. Coat the dough lightly with ghee, cover, and set aside to rest for 5 minutes.

For the filling, add walnuts, dates, dried rose petals, and cardamom powder to a food processor and pulse until it reaches a coarse consistency.

After 30 minutes, divide the dough into smaller portions and roll each into a small circle. Spoon a portion of the walnut-date filling onto the center of each circle, fold over one side, and press the edges to seal.

In a kadai, heat oil over medium flame and deep fry the gujiyas until they turn golden brown and crisp. Enjoy this delicious, festive treat!

Walnut Chocolate Burfi – Hemasri Subramanian

Ingredients: 3 cups California walnuts, 200g dark chocolate, 50g unsalted butter, 1/2 cup milk, 2 cups milk powder, 1 cup digestive biscuits (powdered), 1 cup condensed milk

Method: Place California walnuts in a mixer jar and pulse briefly until coarsely chopped; set aside. Finely chop the dark chocolate and set it aside as well.In a pan, melt butter and add the crushed walnuts, stirring them in.Add the chopped chocolate to the walnut-butter mixture and combine until smooth.

Pour in milk and sprinkle in milk powder, stirring gradually to blend everything together. Stir in the powdered biscuits, mixing thoroughly. Finally, add condensed milk and mix until well-combined.

Spread the barfi mixture evenly in the pan and allow it to cool completely. Once set, cut the barfi into squares and serve this delicious treat!

Walnut and Rajma Kebabs – Chef Neha Deepak Shah

Ingredients : ½ cup California walnuts, ½ cup black eyed beans, cooked (Rajma), 2 teaspoons oil, 1 onion, finely chopped, 3-4 cloves of garlic, chopped, 1 green chilli, chopped, 2 tablespoons tomato ketchup, 1 tablespoon red chilli sauce, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon chilli flakes, ½ teaspoon oregano, 1 tablespoon coriander, chopped Salt and pepper, to taste, Peri peri seasoning (optional)

For topping- Cheese slices, Mango salsa, walnut, mint leaves

Method:  In a non-stick pan, heat oil over medium flame and add onions, garlic, and green chili. Sauté for 2-3 minutes until softened. Stir in ketchup, chili flakes, chili sauce, chili powder, oregano, salt, and pepper, mixing well. Cook for another 30 seconds.

Add the cooked beans and walnuts, stirring to combine. For added flavor, sprinkle in some peri-peri seasoning at this stage. Add chopped coriander leaves, mix thoroughly, and remove from heat. Let the mixture cool slightly, then blend into a paste. If needed, cook the blended mixture again briefly to remove excess moisture.

Shape the mixture into equal portions, form kebabs, and cook on a tawa over medium heat until golden brown on both sides. Remove and garnish each kebab with a cheese slice, mango salsa, walnuts, and a mint leaf. Serve hot with green chutney and enjoy this flavorful treat!