In the mood for a ‘sweet’ Deepavali

I’m a Gujarati so this itself should tell you that Deepavali means indulgence. The food we make is very rich so the fitness freak in me takes a backseat for two-three days around the festival. Everyone deserves a break, so that’s when I enjoy the most because I have a sweet tooth.

We make a lot of sweets and savouries and that dominate our festival lunch and dinner. I remember jalebis being made for the longest of time and I know this dish sounds funny but fafdas are an integral part of our cuisine. It’s got a little bit of sugar and salt so it’s like a sweet and savoury combined. We used to have basundi and kheer too but my mom makes things like walnut fudge and chocolates these days because the kids like it more.

Motichur laddus made with pure ghee, kaju and almond katli... this is what I can think of off the top of my head. I’ll have to think about the rest and get back to you! Chocolates and dry fruits also form a large part of Deepavali. 

I love to cook because I think it’s a great stress- buster, so I make dinner on some days. I have had my fair share of kitchen disasters though because I can’t cook rotis properly! I have to keep remaking the atta.