Over the weekend we celebrated Diwali, India’s festival of lights. The celebrations are vibrant, joyous and lit with illuminated tiny lamps called diyas. It is a custom to cook many varieties of snacks and sweets and share them with loved ones.
Although this is the only time of year we eat specific Indian sweets (this is definitely a time of year for treats!) I wanted to make something different as well as “healthy”, if you can call a sweet treat that! Maybe the word I’m looking for is healthier than the typical syrupy and overly sugary Indian mithai (sweets) we often indulge in.
I made a simple filling of milk powder, chai spices and coconut, and filled them into sliced sweet mejdool dates. The natural sweetness from the dates is enough, and no extra sugar was added. This made for one Indian sweet you don’t have to worry about indulging in!
I used Natural Delights medjool dates, which are succulent, soft and really delicious! They are large in size and perfect for this recipe.
This took no time to put together – no muss, no fuss! And left more time to enjoy…
1/2 cup milk powder
1 tbsp. Arvinda’s Chai Masala
1/4 cup dried unsweetened shredded coconut
1/4 cup milk, to bind
20-22 mejdool dates, sliced with pits removed
1 tbsp. pistachios, chopped, to garnish
1/8 cup pomegrante seeds, to garnish
Method: In a medium bowl, mix together milk powder, Arvinda’s Chai Masala and coconut. Add milk to bind it together. Fill mixture in sliced dates and garnish with pistachio nuts and pomegrante seed for a touch of red colour. Arrange on a platter for a nice presentation. Makes 40-44 pieces.
Not only for Diwali, this would be a beautiful sweet to serve during the upcoming holiday season alongside cheese platters or on a sweet table.