Diwali is one of the biggest festivals of India. It unites Indians in many ways. Through its theme of the triumph of good over evil, glowing lights, decluttering, festivities, fireworks, joy, and gift-exchange. It is a joyful time for people to gather and celebrate with their family, friends and loved ones. And food plays a very important role in the celebrations.
So, what is eaten during the five-day festival of Diwali?
The immediate answer is sweets – and plenty of them. Indian sweetmeats, known as “mithai” 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 savory items. They are served in beautiful trays when guests come visiting. They are gift packed and sent to the homes of neighbors and they are relished before and after food.
Therefore, Diwali without sweets and savories cannot be imagined!
When I was a little girl, Diwali was zealously celebrated at my Grandparent’s house. The preparation of sweet and savory dishes used to start at least 2 weeks before the main festival. My grandmother used to make various Indian Mithai and savory dishes and a menu for each day of Diwali was drawn, well in advance.
Chickpea flour, rice flour, semolina, various beans, lentils and grains, squashes, carrots, thickened condensed milk or yogurt are normally used as base ingredients; to which cashew nuts, almonds, pistachios, chirongi nuts or raisins are added. Fragrant with sweet spices like cardamom, cinnamon, cloves or nutmeg, they’re further blinged up with saffron, rose or kewra (pandan leaf) water, and silver or gold leaf. Her food was derived from the Indian Food Wisdom and I can write a whole new blog on it.
Now, that I am a mother and not a very talented cook, I suffer from nostalgia and the fear that my little one would not know of the mighty Indian Kitchen and the flavor it exuded.
But thanks to Ralph Chef, this Diwali, I learned a very yummy, Indian delicacy based recipe that can be prepared within 30 minutes, even by a newbie home cook like me, and tastes truly divine.
I am sharing this recipe with you as a part of my Mommy’s Kitchen series on this website.
Without much ado, let’s learn a fab dish and you are free to practice it at home!
Rasgulla Float by Ralph Chef
Prep Time: 20 min Serves: 4
- Rasgullas – 4
- vanilla ice cream – 300 gms
- Edible rose petals – 25 gms
- Slivered almond and pistachios – 25 gms
- 2 Marie Biscuits
- Rose essence – a few drops / to taste
Squeeze the sugar syrup from therasgullas and set aside in the refrigerator.
Transfer the Vanilla Ice cream in a serving bowl and allow it to liquify in the refrigerator (I recommend London Dairy Vanilla for the best flavor)
Once the ice cream is in liquid form, add the squeezedrasgullas, rose petals and essence (optional) and place it back in the fridge.
Allow the concoction to sit in the fridge for a couple hours to soak well.
In the meanwhile, crush Marie biscuits in your foodprocessor / mortar & pestle until fine crumble.
Before serving, garnish it with the crushed Marie biscuits, pistachios and almonds.
Ralph Chef can be reached at-
Mobile : +97155 99 28206
I hope you are already salivating, looking at the pictures. Imagine, when it looks so good, how nice it would taste. I hope this recipe will bring in a sweet smile to your face and sweet fragrance to your Mommy’s Kitchen.
Thank you, Ralph Chef for sharing this recipe with my readers/viewers. Truly appreciate it! You can read a salad recipe by Ralph Chef here on my Facebook page and you can read other Mommy’s kitchen recipe by clicking here.
But it doesn’t end here.
Ralph Chef has announced Special Diwali Discounts for our tribe. Use the code, ‘Diwali with LLL’ and get 15% discount on Diwali Cupcakes & 10% discount on all other bakes.
This is a first time order discount, so ORDER NOW!!
Wishing you and your loved ones a very Happy & prosperous Diwali.