Just one simple twist and a good old kaju kalti gets a brand new Diwali makeover. Cashew and almond powder mixed with sugar and rose syrup - set and cut into rocket shapes and skewered to look like feisty rockets which you can eat! This is a Sanjeev Kapoor exclusive recipe.
Grainy and sweet, this traditional Indian milk fudge is an all-time hit. Milk and sugar are cooked and then split with alum, cooled, set and cut into cubes. The slight caramelisation gives it a light brown colour and slightly fudgy texture – addictive!
Crunchy, full of banana flavour – the kids will simply love this. This is a Sanjeev Kapoor exclusive recipe.
Chocolate lends its wonderful flavour, colour and taste to anything it is added too including pedas. This is a Sanjeev Kapoor exclusive recipe.
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