Diwali: The festival of lights is a five day celebration amongst Indians and also marks the onset of a New year in accordance with the Hindu calender. It is celebrated with much gaiety and grandeur.It is aptly called so, as celebrations are marked with fireworks and lighting of lamps called “Diyas”, signifying the triumph of good over evil and ushering prosperity, success and good cheer into one’s homes.

Worship ceremonies include that of praying to Lakshmi, the goddess of wealth, making of sweets and savories, visiting family and friends with gifts and partaking in indulgent feasts.These can be quite extravagant, with the table filled with special dishes and  desserts.A true celebration of fun, frolic and sweet treats.

“May the divine light of Diwali fill your life with happiness, peace, and good health. Happy Diwali!”

Some key traditions during Diwali include:

• Lighting of clay oil lamps that represent light and enlightenment.
• Homes are decorated fresh marigold flowers.
• Fireworks add to the sparkle of the festivities.
• Traditional sweets and treats of course are an integral part of the celebrations and foster bonds of love and friendships.

The following are some of our favorite sweets enjoyed during our Diwali celebrations. I have recreated healthier Diwali sweets using zero refined sugar and instead used dates, coconut sugar and powdered jaggery wherever possible. These treats are quite wholesome none the less while retaining their delicious flavors. A great alternative to using sugar and yet making the treats more wholesome while retaining their delicious flavors.

1.Date Cake with Rabri:

Have you attempted combining a couple of recipes together? I must admit I’ve turned into quite the experimental junkie of late,turning my kitchen into a food lab of sorts. Here I have created a fusion recipe of sorts. Almost to the point where I don’t quite follow a particular recipe but happy to tweak it and create a unique new combination all together.This one defies any categorization as I’ve followed the classic Sticky Date Cake recipe (made into smaller individual portions by using a removable bottom cheesecake mold) and instead of the usual Toffee sauce (which is quite decadent in itself) have combined it with a traditional Indian twist.

A brilliant pairing of creamy Rabri drizzled over the mini cakes,makes it quite a delightful and an unusual dessert.

What is Rabri?

Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes thick in consistency. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert.However I’ve simplified this process by making this in a microwave.

Ingredients:

225 grams dates
1 teaspoon bicarbonate of soda
85 grams Butter (softened)
170 coconut sugar or powdered jaggery
2 medium eggs
170 grams Self raising flour
½ teaspoon cinnamon powder
2 tablespoons Plain Yogurt
1 teaspoon grated ginger

DIRECTIONS:

Preheat the oven to 180 C.
Put the dates in a bowl with the soda and cover with 200 ml boiling water.
Let this rest for about 5-9 minutes so as to soften the dates.
Drain off the water and puree the dates in a food processor.
Cream the butter and sugar till pale.
Add in one egg at a time and mix well.
Sieve the flour and cinnamon powder together and add to the above mixture.
Stir in the ovaltine and mix well and add the grated ginger.
Lastly fold in the yogurt and pureed dates.
Pour the mixture into a removable bottom mini cheesecake mold.
Bake for about 30-35 minutes or until done.
Once cool remove from the molds and pour some Rabri over each one.

For The Rabri:
1 Cup Milk
1 Cup Paneer grated (cottage cheese
1/2 Cup Condensed Milk
1/4 teaspoon Cardamom Powder
1 teaspoon Ghee

Directions:

Mix all the above ingredients in a microwave safe bowl.
Microwave for about 6 minutes.
Refrigerate and chill for two hours.
Pour over the sticky date cake.

2. Healthy Date & Nut Ladoos:

Ingredients:

• 75 grams whole almonds
• 75 grams walnut halves
• 35 grams cashew nuts
• 35 grams peanuts (unsalted)
• 1 tablespoon hemp seeds (optional)
• 1 tablespoon sesame seeds
• 2 tablespoons dessicated coconut (unsweetened)
• 20 dates (pitted)
• 1-2 tablespoons ghee

Directions:

• Heat a pan on medium heat add in the sesame seeds and roast for a minute or two and remove and set aside.
• In the same pan add in the other nuts one at a time and dry roast for about 5 minutes.
• Cool the nuts and sesame seeds and add them into a food processor and and dry grind this. til a fine powdered texture is acheived.
• Remove this and place in a bowl.
• Now process the dates till a smooth consistency is acheived.
• Next mix the dates and the nut mixture and add in the dessicated coconut and the ghee.
• Mix till all the ingredients are well combined.
• Shape them into small balls and garnish with dried rose petals.

3. Gajjar Ka Halwa:

Any celebration is not complete without a traditional Gajar ka Halwa.This is essentially a delicious and rich  carrot pudding made with grated carrots, milk, ghee (clarified butter),sugar, dried fruits and homemade mawa ( recipe included) to be cooked together. The carrots used for a halwa should be preferably the red variety most often found in the winter months (available in the Indian stores in Canada) You could however use the orange ones if the red are unavailable.

What is Mawa?

 Mawa or khoya  is dried evaporated milk solids. The milk is simmered in a large cast iron pan until all its moisture evaporates and it reduces to solids. Mawa forms a base of almost all  Indian sweets.

Ingredients:

• 500 grams Carrots (peeled and grated)
• 550 ml Milk (full fat)
• 100 grams Ghee
• 200 grams powdered jaggery
• 8-10 Almonds ( blanched and slivered)
• Few raisins
• Pinch of saffron
• 1/2 teaspoon cardamom powder
• 60 grams  mawa (crumbled)

DIRECTIONS:

1. Heat the ghee in a heavy bottom pan.
2. Add the grated carrots and sauté them for about 8-10 minutes.
3. Next add in the milk and cook this mixture till the carrots softens and the mixture is dry. Keep stirring till milk is fully condensed.
4. Then add in the sugar, it will seem quite wet again and hence keep cooking on a low flame till the halwa looks fairly dry.
5. Now add in the cardamom powder and the saffron.
6. Lastly stir in the crumbled mawa.
7. Turn off the heat.
8. Mix in the raisins and cashew nuts.
9. Garnish with slivered almonds.
10. Can be served hot or cold.

Mawa: Dried whole milk

Easy way to make up some mawa:

• 200 grams milk powder ( full fat)
• 40 ml Milk
• Muslin cloth

1. Knead the milk powder with a little bit of milk at a time.
2. Keep doing this till a soft dough has been formed.
3. Tie the ball into a muslin cloth
4. Add water into a pressure cooker. Place a trivet in it.
5. Keep the muslin cloth in a small bowl over the trivet.
6. Shut the cooker without using the weight and steam the dough for about 15-20 minutes.
7. The mawa is now ready.

4. Phirni: ( Rice Pudding)

Phirni is a traditional Indian sweet pudding made in north india on festivals like Eid, and on other celebratory occasions. Phirni is made with ground Rice, or if made with whole rice is termed as “Kheer”. The phirni made with whole rice is also similar to Chawal Ki Kheer. Traditionally served in small earthen bowls but can be served in ramekins as well. Phirni is one of the most favourite indian dessert recipes to make on occasions.

Ingredients of Phirni: Milk thickened with rice flour and flavored with cardamom, almonds and pistachios. I have used some strawberries as well. This popular dessert is served in most Indian households on various festivals and celebrations.

Ingredients:

• 250 Ml milk
• 2 tsp rice flour
• 2 tbsp almonds, chopped
• 2 tbsp pistachios, chopped
• 2 green cardamom (crushed)
• 1 1/2 tbsp coconut sugar or honey
• Few strands of saffron
• Dried rose petals for garnish.

Directions:

• Heat the milk in a pan till it come sto a boil and then the heat to low.
• Reserve a couple of tablespoons of hot and add in the strands of saffron to this.
• Next add in the rice flour and sugar. Stir it.
• Continue stirring till it is fairly thick.
• Add the chopped dry fruits.
• Add in the saffron infused milk and mix well.
• Garnish with chopped dry fruits and crushed cardamom and dried rose petals.
• Chill for 2-3 hours and serve.

5. Besan Ladoos:

Ingredients:

• 1/2 cup ghee
• 2 cups besan (coarse gram flour)
• 1 cup coconut sugar (powdered)
• 4 pods cardamom (peeled and powdered)
• Dried rose petals & crushed pistachios (for garnish)

Directions:

• Take a large wok or kadai and heat half cup of ghee.
• Now add in the besan to the ghee and mix well. Roast on a low flame till the mixture is well combine, It will appear fairly grainy.
• Continue to roast on a low flame, if it appears a bit dry then add in one more tablespoon of ghee.
• After about 20-25 minutes, the besan will start to release the ghee.
• Continue roasting for about 10-15 more minutes till the besan turns golden brown in color.
• Transfer this mixture to a large bowl and cool slightly.
• Add in the powdered sugar and the powdered cardamom and mix well again. (The besan mixture should be warm and not hot when the sugar is to be added)
• Form into balls. Garnish with dried rose petals
• Store in an airtight container.

6. Masala Milk:

Masala milk is a refreshing and flavorful, spiced milk based drink and very popular during festivities in India. This drink is fairly creamy and infused with warming spices and nuts that lend a aromatic flavor.

Ingredients:

• 2 cups of milk
• 2 tablespoons coconut sugar
• 8-10 almonds, chopped
• 8-10 cashews, chopped
• 4-5 pistachios, chopped
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon cinnamon powder
• A few strands of saffron

Directions:

1. Pour milk into a saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent sticking.
2. If using saffron, add the strands to warm milk, allowing it to steep for a few minutes until the milk turns a light golden color.
3. Add chopped almonds, cashews, and pistachios. Then, stir in cardamom powder, cinnamon powder, and nutmeg powder.
4. Add the coconut sugar and stir until it dissolves completely.
5. Reduce the heat to low and let the milk simmer for about 5-10 minutes, allowing the flavors to blend.
6. Pour into cups and enjoy warm, or refrigerate for a few hours to serve it chilled.

I do hope you enjoyed this roundup of delightful treats.

As Diwali is right around the corner, may the warmth of laughter, glows of the lamps and the array of sweets linger in our hearts. This festival reminds us indeed of the beauty of traditions and joy of sharing and togetherness, be it with one’s family or friends. each moment fills us with gratitude and happiness.

Let us then revel in another festive season and carry forward it’s light, love and sweetness in our lives, thus spreading the essence of Diwali in small acts of kindness and joy.