Parsad

Parsad is a Trinidadian dessert that is served at Divali.  Visit any Hindu household during this time and you will be given a bag of parsad. The popular version is made with flour. However I much prefer to make my parsad with semolina. Cream of wheat is also delicious but the semolina version is my favourite.




Parsad
Yeild (4 servings)


1 cup evaporated milk 

1/4 cup sugar

1/4 tsp

Badusha treats for Phagwah (Holi)

What a weekend!

We are fortunate to have two public holidays and an extra long weekend to celebrate. This year we have a bit of an unusual situation as other holidays also fall within this Easter weekend so let me say Happy Easter,  Happy Shouter/Liberation Baptist Day and Happy Holi!







Before I continue I must say thank you to my friend Gareth Leigh for very kindly allowing me

Trinidad Kurma

Trinidad is blessed to have a culture that embraces the festivals of different religions and every year I look forward to Divali, the Hindu festival of lights. If I lived abroad I think this is one of the holidays that I would miss like crazy.

Divali would be incomplete without the many offerings of Indian sweets that make their appearance at this time. Kurma, a traditional, Trinidadian

Modak ( Steamed, Coconut Dhal Dumplings)

Divali is nearly upon us and my mind is already on the food, especially sweets. This one is a sweet, steamed, rice dumpling from the South of India. Modaks are usually made for the festival of Ganesh Chaturthi in honour of Lord Ganesh. While not a Divali sweet per say, it was just too tempting to pass up.









Traditionally modaks are filled with with coconut, jaggery (unrefined brown