Caribbean Beat — November/December 2021 (#167)

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need to knowRasmalai, a delicate cardamom-flavoureddessert popular in IndiaManaswiPatil/Shutterstock.comAll About …Divali treatsObserved this year on 4 November, Divali — the Hindu festival of light andrenewal — honours Mother Lakshmi, the deity of wealth and purity, and thetriumph of light over darkness, good over evil. Celebrations in Trinidad and Tobago,Guyana, Suriname, and other Caribbean territories usually include visiting thehomes of relatives to share in scrumptious meals and distributing sweets tofriends and neighbours. You probably know the most popular treats, like kurma,barfi, and gulab jamun. But the repertoire of traditional Indian sweets is muchlarger. Have you tried any of these?KulfiBest known as the Indian version ofice cream, kulfi has a luxuriously densetexture, not whipped soft. Traditionally,the recipe is laborious, but you can usefull cream and cornstarch to knock offsome hours. Evaporate the milk, addsugar, cardamom, saffron, and choppednuts, then cool. Place the mixture in apopsicle mould and freeze for abouttwelve hours. When set, drizzle withpistachios and serve.KalakandWidely sold on the street in Indiabut hardly made at home, kalakandhas an ideal consistency somewherebetween cake and fudge. It’s made viaa reduction of milk and sugar, and cantake hours of constant stirring. If youdon’t have much time, condensed milk,homemade paneer, and cardamom willget you similar results in less than anhour. Top with pistachios.RasmalaiThis Bengali dessert immerses delicatecottage cheese balls in a creamy milkysyrup. It’s one of the healthiest sweetsserved for Divali, due to its low sugarand low sodium content. To prepare it,curdle milk flavoured with cardamomto form the cottage cheese balls, thenboil them in syrup made from sugar,cream, saffron, and more milk. The ballswill soak up the syrup, then you can chillthem and garnish with pistachios. Theend result resembles a soft dumplingthat melts in your mouth.Mysore PakThis delicacy was first made in 1935 forthe king of Mysuru (or Mysore) — a cityin Karnataka state. Legend says thepalace’s chief chef Kaksura Madappaprepared lunch for the king, but ranout of time while he brainstormedan unusual dessert. Madappa mixedgenerous amounts of ghee, sugar, andgram flour to a syrupy consistencyand plated it. When the king was readyfor his dessert, the syrup had partiallysolidified and resembled fudge — andthe rest is history. Traditionally, mysorepak is served at weddings and specialoccasions in southern India.LyangchaYou may have heard of gulab jamun,but do you know its cousin lyangcha,beloved in Bengal? Shaktigarh — thelyangcha capital — has thirty shopson both sides of Delhi Street, eachclaiming to serve the best variety.Prepared with paneer and cheese-likekhowa, this cylindrical sweet is coatedwith sugar syrup and fried in ghee.SAI14WWW.CARIBBEAN-BEAT.COM
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Page 9 and 10: A tasteof homeFor Caribbean people
Page 11 and 12: Pigeon Point, TobagoIf there’s on
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Page 15: WHOLESALE & RETAILbiodegradable foo
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Page 23 and 24: Bahamas JunkanooDuring hall initiat
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Page 46: Valued Caribbean Miles MembersYour
Page 50 and 51: did you even knowLet’s danceIn th

Caribbean Beat — November/December 2021 (#167)

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