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

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

Burfi (Indian Milk Fudge)

Divali (Diwali) is one of the most eagerly anticipated holidays of my country. Yesterday my son came home from his Catholic School with his painted clay deya (a small, clay, lamp) eager to light it right away. Great was his disappointment when I explained that he needed to wait until the the next day.

Divali is a Hindu festival but in Trinidad and Tobago it is embraced and enjoyed by