|Couldn't find any clay deyas in Port of Spain, and neglected to get them in|
Central, so I made my deyas with clear plastic cups and tea lights!
The Divali holiday was first introduced in Trinidad sometime in the early sixties. I remember hearing the radio ads for the first time, and my sister remarking -with the force of her British primary school upbringing - "Why don't they say it properly, the rally, instead of de-wali?" We've come a long way since then, but still have a giggle at her expense.
This Divali, I was determined to make a special sweet. After going through many recipes on-line, in the newspaper supplements, I settled on Barfi (also called burfee, burfi etc). It is a very milky sweet often accented with the crunch and salt of pistachios. Recipes start with a sugar-water syrup and milk. I started with condensed milk which is easy to find here so that I would add no sugar. Here's the recipe, and the result.
Condensed milk, one can (14 ounces)
Ginger, two thumbs, peeled, finely sliced or chopped
Powdered milk, full cream, 2-3 cups
Pistachios, cup of nuts, chopped
(Alternate: almonds and cranberries, coarsely chopped)
Grease a square pan or dish. Heat condensed milk and ginger very gently in a pot, stirring, for about 10-15 minutes. Watch it carefully or it will start to burn. It will turn a warm buff color. Reduce heat to warm, stir in powdered milk, a cup at a time. Stir in pistachios. The mixture will be slightly stiff. Push it into the greased dish and allow it to cool and set. Turn out on a board and cut in squares with a sharp knife.
This version is decorated with almonds and cranberries, but I like the complement of pistachios better.
|Cranberry and almonds for the topping|
|Dense milky texture and flavour - almost fudge like but not so sweet.|