CONVERGENCE SEPT-OCT 2017

Food Indulgence
Coconut Candy
Coconut Candy
Coconut candies are often made using
the brightest of colours and you will see
hot pink, apple green or even a
combination of colours on your candy.
It's edible food colouring, so don't go
ringing the health alarm. The main
ingredient? Coconut! Toasted coconut
flakes, sugar, milk and condensed milk
are the usual suspects in this snack.
Palkova
Palkova
Pronounced 'paal-kova'. The Tamil word
'paal' already denotes its main ingredient
which is milk. The sweet is basically a
thickened and sweetened milk delight.
Milk is brought to a boil and thickened
before sugar is added. Cardamom and
nuts are optional.
Gulab Jamun
Pronounced 'goo-lub ja-moon'. A milksolid
based sweet, this berry-sized balls
are deep-fried and left to soak in roseflavoured
sugar syrup giving it a spongy
feel. It is a famous snack in India,
Pakistan, Nepal and Bangladesh.
Gulab Jamun
Payasam
Payasam is a rice pudding made by
boiling rice, broken wheat, tapioca or
vermicelli with milk and sugar. It is
flavoured with nuts and spices which
include cardamom, raisins, saffron,
cashews, pistachios or almonds. Scoop
the syrupy goodness that often comes
in yellow, brown or white variants. The
colour variation stems from the type of
sugar or lentils used in the dessert.
Payasam
Kesari
Kesari is a sweet South Indian dessert
made with semolina, ghee, dry fruits
and saffron. If you prefer homemade
desserts over store-bought, pre-packed
kesari mixes are widely available in
supermarkets or specialised Asian
stores. All you need is several extra
ingredients and you're good to go!
Kesari
Pictures by Nikkul, Nandhinikandhasamy, Miansari66,
Thamizhpparithi Maari, Amanda Fernandes, David Lee,
Chozha, DreamyFlutura11 and Tanyadesigan
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