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.
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.
Jalebi is fried and soaked generously in a ginger-kicked syrup that’ll have you begging for more.
Goolab jamoon, gulab jamoon, goolab jamun—whichever way you spell it, whatever you call it, the thing tastes real good so who cares?
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.
Kurma is synonymous with childhood memories and primary school tuck shop days.