This is a decadent festive brunch dish to share with friends and family. AS this is twice cooked, you can do all the prep the night before and all you need to do is to finish in the morning leaving you time to relax. You can use a whole (900g) to feed 10-12 or use 600g to feed 6-8.
You will need two 16cms deep round cake tins and a deep baking tray that both these cake tins will fit in. This is to create a water bath for the cake tins.
This is a traditional Indian sweet that I made for Diwali a few days back and it was well appreciated by the family.
Around Diwali, I reminisce about my own childhood memories of this festival with a huge smile. Diwali is about wearing new clothes, decorating the house with as many oil lamps as you can manage, eating a feast and then fireworks. A month prior to Diwali, the preparations for making our own rockets, flower pots and pencils would start. We had a real chemistry lesson patiently delivered by my father. We lived on a University campus and would always have competitions with neighbours. Now we all know better and it is good everyone is keeping away from fireworks because of pollution. The spiritual significance of Diwali is to try to distinguish the truth from lies, illumine our minds from darkness with light and realize the oneness of energy in all living beings. It is believed that the spirits of our ancestors return on the night of Diwali and the fireworks are an offering to their spirits.
There isn’t ever a dessert course in a traditional Indian cuisine. Sweets and other sweet things are served alongside and in some regional cuisines they are eaten at the start of a meal. It is good to have some of these sweet treats as part of your repertoire so you can create an authentic Indian dining experience.