A sweet celebration for Diwali, festival of lights: Andrew Coppolino | CBC News
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For Cambridge chef and culinary instructor Jasjit Kaur, Diwali is a moment on the Sikh calendar to enjoy favourite, traditional foods while celebrating the larger festival of lights that the occasion marks.
The Hindu holiday is observed by several other Indian religions, but across the board people see Diwali as the symbolic spiritual triumph of light over darkness, good over evil and knowledge over ignorance.
While the celebrations vary from region to region in a country as vast and diverse as India, people attend religious ceremonies, enjoy fireworks and gather together to enjoy various foods — including “mithai” sweets.
WATCH | Chef Jasjit Kaur sends a Diwali greeting:
Featured VideoThis weekend Diwali celebrations will take place around Waterloo region. Cambridge chef Jasjit Kaur says the holiday is all about sweetness and light.
That’s a primary motivation for Kaur, whose cooking show In the Kitchen with Chef Jasjit Kaur airs on Rogers TV and displays many of the techniques she uses in cooking Indian dishes.
While Diwali is observed on Nov. 12 this year, preparation begins well ahead of that day in many households, according to Kaur.
“Houses are cleaned thoroughly and even painted if needed,” says Kaur. “Sweets, nuts and gift baskets full of household items may be put out as early as a month or two before.”
At homes and businesses there may be special Diwali parties, she says.
Food, of course, plays a significant role during Diwali, a time to share happiness, joy and sweets, adds Kaur.
“We thank, honour and recognize how each person is meant in life to be special. Special mouth-watering sweets are handcrafted at home according to the family’s own traditions.”
A significant part of Kaur’s goal with her cooking show and the preparation of her cookbook Saving the Legacy of Punjabi Traditional Recipes — a project that is gathering recipes and stories from the Sikh community — is to preserve these traditions which she says are in decline.
“These days, sweet shops or Indian stores have lots of options for all kind of sweets, so recipes and traditions at home are being lost,” she says, adding that she’s currently finishing up recipe testing and photography for the community-sourced book.
“This will be a cookbook which will be always special with authentic and tested traditional recipes, with chef’s notes to make them work in everyone’s kitchen.”
The recipe Kaur has chosen to make to celebrate Diwali, while traditional, has been tweaked in her kitchen, she says, in order to capture a couple of her childhood memories.
She chose kaju barfi, which is one of her favourite sweets, but says it was key to make the Diwali treat in a unique fusion sort of fashion in the form of paratha, which is another of her favourites.
“I wanted to give people a unique idea to use any leftover sweets, be it kaju barfi or any sweet they might get from family and friends,” she says.
“It bursts with flavours, and I love eating it with a mango pickle because it enhances those flavours so nicely.”
Jasjit Kaur’s Kaju Barfi Paratha
Ingredients
Kaju barfi cashew fudge (available from most grocery stores or Indian sweet shops)
Salt
Chapatis (available ready-made at Indian stores)
Elaichi (green cardamom) seeds pounded coarsely
Saffron threads
Flour (traditionally wholegrain wheat atta flour)
2-4 tablespoons ghee clarified butter
White butter to serve (whipping cream churned in a food processor)
Mango pickle to serve
Crushed cashews and pistachios for garnish
Edible silver leaf for garnish (optional)
Method
Heat a griddle or flat pan (tawa) on medium heat.
Crumble kaju barfi fudge into a mixing bowl. Add a pinch of salt and mix. Take one chapati and spread with kaju barfi. Sprinkle with the cardamom and a few threads of saffron. Cover with a second chapati and, using ghee, pinch the edges together so the filling doesn’t fall out.
Dust with a little flour and press together with a rolling pin. Set the stuffed paratha on the hot griddle. Cook for a few minutes to warm through, brush with ghee and flip. Cook until the paratha reaches your desired crispness and doneness. If you wish to have both sides crispy, then brush with ghee and flip again. Repeat the process for the number of parathas you wish to make.
Garnish with butter and silver leaf (if you choose) and serve with mango pickle.
For more about Jasjit Kaur and her legacy recipe project, visit www.kitchenpunjabi.com
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