Like the Barfi, Gulab jamoon is also milky and sweet. Although I don’t really have a sweet tooth, I’m a little partial to these Divali sweets. I can’t explain it, maybe it’s the ginger and elychee used in the recipes that entices me… I don’t know but they sure taste good.
After Divali prayers when sweet meats were shared, the first thing I would look for in the little paper bags they handed out was barfi. Actually, I would eat that first then carry the bag home: no one was going to get my barfi!
Parsad is another favorite around Divali. Parsad made of cream of wheat makes this Divali indulgence nutritionally worthwhile.
Last year I posted parsad made with cream of wheat. This time I decided to post the other popular variation of parsad; flour parsad.
Peera or Pera is basically a sweet meat similar to barfi, just that it has a ground rice base.
Sweet Rice, an Indian Cuisine, tastes a lot like ice cream. This sweet milky dessert acts as a “pepper neutralizer” after eating hot and spicy dishes.
