October 21, 2006

Diwali - Festival of Lights-

Happy Diwali to Indians worldwide~ and Malaysian's like me finding every excuse to have a festive celebration!

Diwali, also called Deepavali (Hindi: Diwali or Deepavali, Marathi: Tamil: Kannada: Deepavali) is a major Hindu festival. Known as the "Festival of Lights," it symbolises the victory of good over evil, and lamps are lit as a sign of celebration and hope for mankind. The festival of Diwali or Deepawali (literal meaning: lines of lamps) is rooted in the mythological epic Ramayana, and is a celebration of the return of Lord Ram after killing Ravan the Demon during his exile for 14 years. The day of killing Ravan is celebrated as Dussehra (19 to 21 days before Diwali). Celebrations focus on lights and lamps, particularly traditional diyas. Fireworks are associated with the festival in many regions of India.

Diwali is celebrated for five consecutive days in the Hindu month of Ashwayuja. It usually occurs in October/November, and is one of the most popular and eagerly awaited festivals of India. Hindus, Jains and Sikhs alike regard it as a celebration of life and use the occasion to strengthen family and social relationships. (wikipedia)
When the Malays celebrated "Hari Raya"; my chinese family would have a celebration of our kind; charcoal on the barbecue pit, Mah-Jong sets, wine, cards, Karaoke, and the sort! *laughs* I love being Malaysian...and I love my family's take on life and festivity.
Still in tune with my habits from home; I had a little Diwali celebration in my Sydney kitchen.
Milk and Coconut Burfi
1 cup fine grated fresh coconut
1 L milk
3/4 cup sugar
3 tbsp condensed milk
3-4 tbsp ghee (I omitted)
5 cardamom pods
Chopped almonds as garnish
Heat milk and cardamom in a large pot, take it off the stove and cover with lid for 30 minutes. SPoon out the pods. Return pot to stove and add the rest of the ingredients (leave out the almonds). Stir mixture over low heat for about 1-2 hours till mixture turns thick and sticky. Be careful to watch for the milk burning. Try using a pot with a thick base and stirring continuously. When lumpy and sticky, add in the ghee and cook for another 30 minutes. Dish out onto a greased mold/tray or layer with clingfilm (like I have done with mine). Top with almonds and allow to set overnight. Slice to serve.This recipe reminds me of a creamier and softer version of coconut candy I used make in Malaysia.
burfi is an Indian /Pakistani sweet made from condensed milk, cooked until it solidifies. Barfi is often flavoured with cashew, mango, pistachio and spices, and is sometimes served coated with a thin layer of actual silver. Visually, barfi sometimes resembles cheese, and may have a hint of cheese to it. For this reason, barfi is sometimes called "Indian cheese cake". Barfi is popular all over India and is often a part of Indian festivals (wikipedia)
Indian sweets are commonly eaten in small portions as they are meant to be very sweet and intensely rich. These gave me an immediate sugar rush with one mouthful! Haha; I still remember my first taste of Gulab Jamun...it was probably the sweetest thing I've eaten to date! *laughs*
Im visiting an Indian home for dinner to celebrate! *gets excited* Thanks heaps to Pinky's family for inviting Amrit and I over!

11 comments:

pinky said...

happpy diwali!!!Being so far from home u tend to miss family and friends especially during the festive season but u have made it feel so much like home ..love ya su yin..muacks

Anonymous said...

happy diwali! greetings from cali!

Khapz said...

Happy diwali girls! We have got a MASSIVELY delecious dinner lined up!! Cant waaaaait! See you all real soon =).

sspaks said...

At which point of the recipe do u add the grated coconut? Thks! Ur barfi looks delish n im itching to try making some!

Robyn said...

Hi there, just came across your blog and think it's fantastic. Love all your creations, the photos and videos are awesome. I'm a newbie at cooking and this makes for good inspiration. Keep it up. :)

locura said...

Happy DepaRaya!! (yes, it happened again!)

Anonymous said...

Hi i was just wondering where you got your grated coconut from. I can't seem to find it anywhere in the city.

flower said...

Love reading your blog. We are having our hari raya here in Perth either on Tuesday or Wednesday, not sure yet. Are you going to have some rendang and nasi impit.

Su-Yin said...

pinky: Muackz :)

acaligurl: THanks! Hehe...

khaps: Dinner at yours was GREAT! say hey to the family for me yeah? :)

sspaks: ERm...add it right after the milk is heated and flavours from the spices are infused. They were delish! :)

littlegreenapple: Hey!! thanks for the kind compliments...it really means alot to know that I inspire others to love food as much as i do :) hehe

locura: Haha! Happy DeePa-RaYA~ to you tooo

anonymous: I got mine frozen from an asian grocery store in Eastgardens Westfield (Pagewood)

flower: hmmm...haha prolly not nasi impit...but i'm typing up a post on Raya now, not quite done wiht it...stay tuned ;) Hehe

Brilynn said...

What are the little blue rounds on top? It looks great!

Anonymous said...

Hey Su-yin,
Just chanced by your blog, and must say you've got a great site here with loads of yummy recipes (I can tell by merely looking at them! ;)). I'll definitely try some of them - The coconut burfies look good! Keep blogging!