Monday is the start of Diwali, the Hindu Festival of Lights. As with any holiday. there are fun foods and treats. One of the best spects of the holiday is that there is always freshly made sweets on hand to enjoy with fanily and friends.
Regular contributor and cookbook author Proya Krishna wrote about this celebration of light over darkness in today's New York Times Food section. There will celebrations worldwide along with ones here in the States.Ms Krishna heads to South Asian shops across the country to sample their special Diwali treats or mithai. There is Maharaja Sweets in Jackson Heights Queens. Owner Sukhdev Bawa employees travel back to India on aregular basis and bring back ideas for regional snacks. He has the Bengali sweet amarkali filled with cherries and pistacchios. He ships these and other mithai sweets across the country.Kent , Washingon outside of Seattle has Punjab Sweets offering such treats as besan burfi made with chickpea flour and milk cake. The owner Iqbal Dha hires only other women to bake a variety of desserts. It's also the central meeting place for many of the desi community.Jayasri Sweets of Herndon Virginia has got such a reputation that even people bring its' signature sweet, kaja a deep fried pastry back to India to show relatives the Americn version. Owner Jaysari Gampa and her husband Dilipkumar run this popular bakery.
Some mithai makers have adapted American ingredients. Sohan Lal Gaba uses cow's milk instead of buffalo for his slabs of milk cake in his Brij Mohan Indian Sweets and Restaurant in Sharonville, Ohio, a Cincinnati suburb.he also found the American versions of chickpea floir and sugar were much different too. Surati Farsan Market in Artesia, California, a big South Asian hub is opend for twenty hours a day during this time. The store is festooned with lights as owner Ashvin Patel sells such goodies as cashew based kaju katli and coconut rich kopra pak. Ms. Krishna also includes recipes for coconut ladoos from Jaysari Gampa and Mr. Patels' caramel badam burfi. The ladoos are a mix of just unsweetened coconut, sugar and cardamon. The coconut and sugar are cooked together as they become a kind of candy. The spice is added later as the blend is rolled into golfball sized balls. The badam burfi is like a milky fudge made with cooked milk , sugar and almond flour.It's then pressed intoa pan and caramel and nuts are poured over ir.
Celebrate Dowali with lights, love and sweets. These mithai are deilcious whether store bought or homemade. Enjoy them with family and friends.
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