Chef Vikas Khanna was in Hyderabad and cooked a Diwali special mithai inspired by Hyderabad's Khubani-ka-Meetha.
He was accompanied by the chefs at Taj Krishna Hyderabad and Taj Deccan.
He made a tempting and enticing dish with a dash of purple colour.
To give the perfect puple colour to the dish he added some purple potato starch to it.
He rolled the dough, added the purple stuffing and rolled it on a flat surface. and then cut them into pieces.
He next soaked some dried apricots and drained off the excess water from them after they became fluffy.
He then added some dry fruits and fenugreek seeds to this misture.
He then stuffed the purple balls with apricot mixture and serve them!
He also tried a Rajasthani dish at the event.