Skip to main content

Here's for a happy, fun filled diwali!



I love starting traditions. Take diwali sweets, we never make them at home but last year I went ahead and made some coconut barfi. Haven't tried it again all of last year but decided to make it again for diwali. After all, it's so simple - thanks to the recipe from Alka over at sindhi rasoi.

First I mixed 100 grams dessicated coconut with 2 tsp of milk powder. Then, I mixed 75 grams sugar with 1/2 cup water and cooked it until it was a thick syrup. Added the coconut, milk powder and stirred around for around 5 minutes, until the mixture started to stick to the pan.

Then I poured the mix into my 6 inch tart tin and spread it around. I had some macadamia praline lying around from last week's cupcakes so a layer of that went on top of the hot fudge. Cut it into square when cool for a lovely nutty flavored coconut barfi.

Hope your diwali's as sweet this year!
Labels:

Comments

AJ said…
Diwali wishes to you too!!
November 7, 2010 at 8:18 AM
Anonymous said…
I don't often get excited by Indian sweets but that looks really good Simran. :)
And I know what you mean about starting new traditions. I often feel that we are losing our old traditions, tastes..even the aromas of what we cook and eat aren't the same anymore. And festivals are so much about the nostalgia of all the food and aromas which was part of our childhood. We (A couple of other friends and I) decided that we will start a new Diwali tradition by cooking together and sharing with friends and family. We made 300 chocolate chip cookies and some methi mathris this year and while that is a bizarre combination, it was a lot of fun and excitement capturing the past.
Hopefully we will do this every year. Maybe next year it will be this barfi!
November 12, 2010 at 6:14 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...
13 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more