Sweet Treats for the Festival of Lights

The Hindu/Sikh/Jain festival of lights celebrated in India, Diwali, starts tomorrow, and many bloggers are cooking up special dishes to sweeten the day.

At Mahanandi, blogger Indira needs to overcome her lifelong aversion to pumpkin:

But would the pumpkin accept me? I was skeptical. So I took the help of almonds, milk kova and of course our true friend that would instantly bring joy to any occasion, ‘the sugar.’

The sugar indeed brought joy, allowing her to create a delicious-looking pumpkin halwa.

The Saffron Trail’s Nandita has a massive three-parter devoted to Diwali. She makes “the mother of all Tambram sweets, Teratti Paal, a subtle sweet with just three ingredients: milk, ghee, and sugar. On the savory side, there’s Spicy Khajas, a deep-fried coin-shaped treat flavored with chili and cumin. I could eat a lot of those.

Latha, of Masala Magic, accompanies her recipe for the rich, dense chickpea-flour-based treat besan ladoo with a look back at her childhood Diwali celebrations in India:

I remember many a Diwali at home back in India where we would wake up at 3:00 a.m. in the morning, unable to contain the excitement of the festival ahead. Diwali mornings always started at our home in the wee hours of the morning. ... The kids in our street would always compete at who would be the first to burst a set of fireworks!

For many more Diwali blog posts, check in with Past, Present and Me, where Vee is hosting this month’s roundup of Indian food bloggers’ recipes. This month’s topic: Diwali, of course. Vee will post the recipes on October 21.

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