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Diwali sweets |
19 Oct 2006 |
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 The Indian festival of Diwali, one of the most sumptuous and elaborate in the Hindu calendar, is just beginning. It’s a period which marks new beginnings and is celebrated with great joy and optimism.
Manju Malhi was raised in North West London where she grew up surrounded by Indian culture, traditions and lifestyles. She spent several years of her childhood in India where she explored and experienced the vast and varied cuisines of the country. In her cooking, she draws up on her past and combines it with the realities of urban Western life and has come up with her own unique Brit-Indi style of food.
She joins Miriam O'Reilly to talk about the kinds of sweets and offering that play a big part in the five day festival.
Photograph courtesy of Tara Fisher
coconut treats - Coconut Laddoos
Makes 10-12 pieces
100g coconut powder, plus a little for dusting
100g light condensed milk
If you cannot buy coconut powder, make it at home by grinding desiccated coconut in a coffee mill.
Empty the condensed milk into a pan and add the coconut powder.
Cook on a low heat stirring continuously until the mixture leaves the sides of the pan and forms a soft lump. This should take about 2-3 minutes, but make sure the mixture doesn’t burn.
Take the pan off the heat and cool the mixture for a short while until it can be shaped with your hands. Place some coconut powder on a flat plate.
Roll the portions into ping pong sized balls and coat evenly with the coconut powder.
Indian fudge – barfi
Makes approximately 12-15 squares
1tsp unsalted butter
50g caster sugar
155ml double cream
125g full-fat milk powder
Melt the butter in a heavy-based pan, then add the sugar and stir continuously over a medium heat for 3 minutes. Add the cream and simmer for 3 minutes. Add the milk powder. Continue stirring for 5 minutes or until the mixture becomes stiff and thick and it begins to leave the sides of the pan. Carefully place onto greaseproof paper and shape into a 10cm square about 1.5cm thick. Cool, then cut into 2cm squares and serve.
For some extra spice, add the crushed seeds of 4 green cardamom pods to the mixture as it begins to thicken.Disclaimer
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