Today marks the start of the Hindu celebration of Diwali, the festival of lights. The holiday is celebrated throughout India and the Indian diaspora, usually with festive foods and a variety of small sweet treats, called Mithai. However we were interested to learn that a popular alternative to Mithai in India is chocolate, and Cadbury chocolate in particular. Writing for the New York Times, Priya Krishna describes the long-seated dominance of Cadbury, a British confectioner now owned by the multinational brand Mondelez, and their sweet milk chocolate “Dairy Milk” bars, in India. The company first got its foothold in India during British colonization, and it is still the main player in the Indian chocolate market. While many other food categories are dominated by local companies, Cadbury has only been growing in recent years. While Cadbury may still be synonymous with chocolate in India, Krishna describes a small handful of artisan Indian and Indian-American chocolatiers are trying to beat the company’s monopoly in India and the diaspora with their innovative small-batch chocolates.
Tag Archives: Diwali
Happy Diwali! Diwali, the Hindu festival of lights, started yesterday, October 27, 2019, but it is not too late to get in on some delicious treats to celebrate this holiday. Today, for Diwali, we will be making Soan Papdi (aka patisa, son papri, sohan papdi or shonpapdi), a North Indian confection with an amazing melt-in-the-mouth texture. Really, it is unlike anything I have had before, somewhat like cotton candy, but with flaky layers, often formed into cubes. You definitely have to experience it for yourself! This treat was first introduced to me by my friend from Delhi, who brought the treat back directly from a favorite sweet shop. Soan Papdi is popular throughout India, especially during festivals. With a base of ghee (clarified butter), gram flour and sugar, soan papdi is often flavored with cardamom, but you can now find it flavored any number of ways, including mango, pistachio or chocolate. Check out Steemit, The Times of India and Awesome Cuisine for Soan Papdi recipes.
The Hindi festival of lights – Diwali – is right around the corner on October 19th. The Indian diaspora is found all over the world, meaning that Diwali, and its collection of sweets called mithai, have traveled with them. You can check out our previous coverage of Diwali treats on the blog. Today, we’re celebrating Diwali Trinidad-style with Kurma. Trinidad has a long Indian heritage, so unsurprisingly, Indian treats are a big thing on the island. Kurma are ginger and cinnamon-spiced fried dough sticks in a sweet glaze, and though associated with holidays in Trinidad, they can now be found year-round. You can try your hand at Trinidadian Kurma with recipes from Simply Trini Cooking (seen below) and Trini Gourmet.
Halloween and Dia de Los Muertos are right around the corner – but so is Diwali, the Hindu festival of lights, which falls on October 30 this year. Diwali is absolutely awash with sweet treats (some of which we have covered before), collectively called Mithai, and the proper Diwali table is full with as many sweet treats as possible. One popular genre of Indian sweets is called laddoo/laddu, which are basically round truffles that come in a myriad of flavors. Today, I’m going to be sharing one of our favorite and simplest recipes for coconut laddo, which are super easy to make. Check out recipes from Veg recipes of India, Cooking and Me and Rak’s Kitchen (seen below). These laddoos also remind us of Brazilian beijinhos, one of the most popular sweets across the country. Seems like condensed milk and coconut have fans on pretty much every corner of the earth!
Happy Diwali! The Hindu festival of lights is known for its delicious snacks, some of which we have previously discussed on ETW, especially the sweet ones! However, there are also savory snacks popular on Diwali! We love salt as well as sweet so here is one of those classic salty snacks – murukku. Murukku, a snack from Tamil Nadu in the Southern India is made with rice and urad dal (black lentil) flour, pressed through a mold (like a spritz cookie) and then fried. Depending on the additions, there can be hundreds of varieties of murukku (also sometimes called chakli)! Yummy Tummy has a recipe for potato murukku, and Chef in You has a recipe for Mullu (Thenkuzhal) Murukku. Rak’s Kitchen has a recipe for butter murukku and eight other varieties. Many of the murukku recipes call for asafoetida, a South Indian spice you can usually find at Indian groceries, so be sure to pick some up.
Diwali, the Hindu festival of lights, is right around the corner, which means it is time for Diwali sweets, or Mithai. The sweets served vary from region to region, and we have covered a few before on ETW (just a drop in the bucket), including ghugra and susiyam. However, we recently discovered a new Diwali specialty, Kaju Katli, a cashew fudge candy made with sugar and ghee (yes “Kaju” means cashew). M loves cashews, so this recipe seemed especially appropriate to try, and Kaju Katli seems pretty easy to make. Here’s a recipe from Padhu’s Kitchen and another from Rak’s Kitchen (which includes saffron). For extra flair, it is also sometimes decorated with silver leaf, vark (as below). In some ways, Kaju Katli even reminds us of one of our favorite Brazilian candies made from cashew and sugar, the cajuzinho!
Diwali, the Hindu “festival of lights” is upon us, and that means a vast supply of excellent food. We talked a little bit about the Diwali snacks, known as Mithai, before. Mithai vary widely from region to region and it is near impossible to cover them all. This year we decided to dig a little deeper into regional specialties, like fov/poha from Goa, a rice-based dish (5 more recipes here), Ghughra, filled turnovers from Gujarat, and Susiyam, fried sweet chickpea fritters from Tamil Nadu. The recipe site Barwachi has an extensive list of regional Indian Diwali recipes, including many dishes we never have heard of before.
Happy Diwali! It is the first day of the Hindu Festival of Lights today, which mean a time for family, togetherness, celebration, and naturally lots and lots of delicious foods. Foods eaten on Diwali vary widely by location and family, however it is generally agreed that there should be a large assortment of sweet treats. Of course, we are absolutely for any excuse to put out a huge dessert spread. As part of the Diwali celebration, street fairs, or melas, are often set up, providing entertainment and selling any manner of delicious foods. The little sweets are known as mithai, and are:
“ a cross between snack, dessert and confectionery. If there’s one thing that captures the Indian culinary psyche, it’s mithai. Little morsels are nibbled throughout the day, on their own, with masala chai or as part of a meal alongside savoury items.”
If you are not near a Diwali market, or would simply like to prepare some mithai of your own, the Guardian has a slideshow of some of the most quintessential Diwali sweets to inspire you. For those looking to make their own mithai, I Love India, SpicyTasty, Rak’s Kitchen and Divya’s Cookbook have recipes for favorites like gulab jamun, laddu, barfi and jalebi. For a non-traditional take, why not make some truffles inspired by the traditional barfi sweets.