Diwali, the upcoming Festival of Lights, is a beautiful Hindu holiday that celebrates the victory of good over evil. Candles and oil lamps glitter like tiny jewels throughout towns and cities across India. A variety of traditional foods, mostly sweets, are offered as gifts to family and friends. Excitement reigns as new clothing is purchased and prayers are sent out to the goddess of wealth, Lakshmi.
The following Indian desserts are traditionally served at Diwali celebrations. Ingredients such as mango, lemon, cardamom, saffron, coconut, almond and pistachio will delight the senses!
Mango Upside-Down Cake
In Hindu mythology, mangos are known as 'food of the gods'. The following mango recipe offers a sensational, Indian flair at any dessert table with tropical fruits.
Ingredients:
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1-1/4 cup flour
- 1 egg
- 1/2 cup milk
- 1/4 cup shortening
- 1 Tblsp butter
- 2 Tblsp lemon juice
- 2 cups mango, sliced
Directions:
- After slicing mangos, toss in bowl with lemon juice to coat.
- Grease 8-inch cake pan, add brown sugar evenly, and cover with mango slices.
- For cake batter, cream shortening and sugar, then add beaten egg.
- After sifting dry ingredients together, add to batter, alternating with milk until well mixed.
- Pour batter over mangos and bake in preheated oven at 375° for 50-55 minutes.
- Flip cake upside down onto plate and serve while still warm.
Rice Kheer - (Rice Pudding)
Ingredients:
- 1/4 cup long grain rice
- 4-5 cups milk
- 2-3 crushed cardamom seeds
- 2 Tblsp slivered almonds
- pinch of saffron threads, soaked in hot milk
- 1 Tblsp chopped pistachio nuts
- 1 Tblsp raisins
- 2 Tblsp sugar
Directions:
- Bring rice, milk and cardamom to boil in pan, reduce to simmer until rice is soft and breaks apart.
- Add almonds, pistachio, saffron and raisins to simmer for 3-5 mins.
- Add sugar and stir till completely dissolved.
- Remove rice Kheer (pudding) from heat and serve warm or chilled.
Lemon Tarts in Macaroon Shells
Ingredients:
- 3 cups sweetened, flaked coconut
- 1/2 cup white sugar
- 3/8 cup all-purpose flour
- 2 egg whites
- 1 tsp vanilla extract
- 1 box of lemon instant pudding mix
- 1 carton of frozen whipped topping
Directions:
- Line a muffin tin with 12 paper cups.
- Combine 2 cups of the coconut, sugar, flour, vanilla extract and egg whites; stir well.
- Press mixture into cups, pressing down on bottom and sides to make shells.
- Bake in preheated 400° oven until edges are lightly browned ( approx. 6-8 mins)
- Prepare lemon pudding mix and spoon into each macaroon shell.
- Add whipped topping and sprinkle the remaining coconut over each tart.
As long as there are festivals and celebrations, there will be desserts lovingly made to share with loved ones and friends. Namaste.
Vicki F. Chavis - Growing up in Asia, Europe and North America left Vicki with a love of cuisine, history, language, fashion and travel. Today she writes on ...
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