I miss the sunny winter days when fireworks would be laid out to dry in the sun. I miss the smell of gunpowder. I miss the anticipation. I miss lighting the first sparkler of Diwali and watch the rays of light spiral down.
I miss standing in the middle of the garden at night, squinting my eyes to catch the blurry dazzling outline of our house, lit up with candles and oil lamps. I miss lighting those candles for Diwali.
I miss the sight of lights that outshine the stars above – the lights that illuminate every home for Diwali.
I miss the soul of Diwali on the night sky and on the land.
I miss the end of the Diwali night, when the stark beauty of a dark blue night fails to please.
I miss home.
But I do have near me a little girl, who outshines everything else in this life.
Have a safe and Happy Diwali.
Mohanthal: Chickpea flour fudge, a traditional Diwali sweet. Thanking Manisha Shaw, member of the Gastronomic L’Affaire for the inspiration.
- Chickpea flour: 1 1/2 cup
- Ghee: 1/2 cup
- Condensed Milk: 200gms or 1 cup
- Milk: 2 tbsp
- Cardamom Powder: 2 tsp, or 1/8 tsp pf saffron
- Almond and Pistachio: 1/2 cup mixed
- Melt the ghee in the pan over medium heat and add the chickpea flour.
- Slow roast by continuos stirring and mixing the flour till it takes on a light brown colour. Careful not to burn.
- Let the saffron or the cardamom powder sit in the 2tbsp milk for 5-10 mins.
- Add cardamom or the saffron milk and condensed milk and cook on low heat till it leaves the side of the pan.
- Transfer to a well greased baking tray.
- Smooth top. Sprinkle the nuts.
- Cool completely.
- Cut into square or diamond shapes for a traditional look, or as you fancy.
- Enjoy at room temperature or slightly warmed in the microwave.