Using Yamuna Devi’s pistachio milk fudge recipe noted in my previous entry, I was ready to put my own spin on the classic Indian dessert.
Saffron is something already made in India but I decided to incorporate it into this recipe, while also reserving the pistachios for a decoration. Continue Reading
My Hindi instructor is so sweet; she randomly gave me a light blue lehenga after class that she didn’t want.
So I thought I would make her some sweets for her kindness.
This week is Diwali, which means I go to Indian sweets and spices in Beaverton to get sweets for my Diwali feast. From the left, the brown balls are gulab jamun, coconut gulab jamun, carrot halwa burfi and cashew burfi. The middle is a rosewater ladoo.
As a western traveler of North and South India, I feel that the sweets are pretty uniform, meaning you can often get any kind of sweet anywhere in India.