Roll The Sweetest, Creamiest Ladoo By Adding Condensed Milk And Ghee
Ladoo is one of the most outstanding Divali desserts. Its signature yellow colour and distinct flavour profile set it aside from other popular desserts around this time.
Ladoo is one of the most outstanding Divali desserts. Its signature yellow colour and distinct flavour profile set it aside from other popular desserts around this time.
Though cashew barfi is not commonly eaten for Divali in Trinidad and Tobago, it is very popular in India. As one of the most expensive sweets in India, it is often gifted at celebrations.
Corn is marinated in garlic, chandon beni and pepper—savoury down to the cob. The curry itself is especially delicious when made with grate-and-squeeze, fresh coconut milk.
The first bite is aromatic, soft and a treat. Spoil your friends and family this Divali by surprising them with a stuffed gulab jamun at your get together.
Skip the extra step of boiling the mango before currying it. The result is fantastic. Enjoy it down to the seed.
Traditionally eaten from a brown paper bag, parsad is a favourite of many. Made with either cream of wheat or flour, it is usually served along with other sweets at the end of puja.
Murtani or pepper choka is the choka of all chokas. With roasted bhaigan, tomatoes and ochroes, there is little left to want in this smoky and savoury side dish.
Silky wonton skins wrapped around spicy, juicy curried chicken makes for a winning appetiser. The fusion of Chinese and Indian cuisine creates an hors d’oeuvre that’s literally bursting with flavour.
This nutty and aromatic rice pilaf is the perfect side dish for chicken or lamb. Bay leaves perfume the rice and coconut milk adds floral notes while dates add a sweet bite.
Barfi, similar to fudge, is a dense milk-based dessert that’s regularly cut into squares or diamonds. It’s sweet, soft and rich and takes no time at all.