Diwali Treats: Community Sharing

Cedarwood is so fortunate to have several families in its community who are close to the culture and spirit of the Diwali festival.

When we committed to taking up a school-wide celebration of Diwali this year, we knew we couldn’t do it without the generous sharing and guidance of our community.

In addition to bringing stories and music to all of our classrooms, and consulting on and supporting the activities our students will take up, these parents have also shared some special recipes so that our community can mark this festival at home with a sweet treat, as well!

Semolina Halwa (Pudding)
Shubhada Pugaonkar, Cedarwood Parent

1 1/2 c. semonlina
1/2 c. ghee or coconut oil (melted butter will also work)
3/4 c. mixture of cashews (coarsely chopped) and whole raisins
3 c. hot water
1/2 c. whole milk (any non-dairy option can be substituted)
5 pods of green cardamom, ground (optional)
Coarsely chopped dried fruits or nuts for garnish (optional)
15 strands of saffron soaked for at least 10 minutes in 2 tbsp of warm water (optional)

Heat a deep pan over medium heat, add the ghee. When the ghee melts, add the semolina and stir to mix well.

Roast the semolina (stirring frequently) until it begins to turn a very light golden color and gives off a faint aroma. Add the cashews and raisins to the semolina and mix well.

While you are roasting the semolina, bring the water, milk, sugar, and cardamom to a rolling boil in a separate pot over medium heat, stirring often. Turn down the heat.

This next step involves much bubbling and splashing, so be prepared and careful! When the semolina is roasted, gently add the water-milk mixture, stirring all the while to prevent lumps from forming. Sometimes it helps to have a cooking partner who can pour while you stir.

Mix well. The halwa can be rolled into balls, flattened and cut into squares, or formed in small molds. However you choose to prepare it, garnish with chopped dried fruit and enjoy!

Coconut Rolls*
Rinkle Jain, Cedarwood Parent

Brown rice spring roll wrappers (Vietnamese ones work great)
1 c. fresh grated coconut (found in Asian markets; frozen works great!)
1/3 c. jaggery (Indian molasses found in Indian stores; a combination of brown sugar and molasses could be used instead)
1/2 c. water
1/2 tsp. cumin
7 cardamom pods
1/4 tsp. ginger powder
1 tbsp. ghee
1/4 c. toasted cashew pieces (optional)

Boil water and add jaggery (or brown sugar and molasses). Once it melts, add coconut, ground spices, toasted cashews, and ghee. Continue to cook on low until the mixture is dry; set aside.

Wet the brown rice spring roll wrappers in warm water. Add generous scoops of the coconut mixture, tuck in the ends, and roll up.

Cut into halves and serve!

*Traditionally, these are made with rice flour as steamed dumplings. Using the rice paper wrapper instead simplifies the process, and is a great activity for little hands!

Rose-Cardamom Coconut Ladoos*
Anuja Chhabra, Cedarwood Parent

2 c. finely shredded (or powdered) desiccated coconut
1/2 c. coconut sugar
1 1/4 c. coconut cream
1/3 tsp. ground cardamom
1 tsp. rose water (optional)
1 tsp. dried rose petals, crushed (optional)

Sprinkle 2 tbsp. of coconut powder on a plate and set aside.

Heat a large frying pan or skillet on medium-low heat, then add the remaining coconut powder. Toast until it starts to turn golden in color, stirring continuously.

Add coconut cream and stir.

Add coconut sugar, rose water, and ground cardamom. Continue stirring until the mixture is a little moist but most of the liquid has dried out (4-6 minutes). Remove the pan from heat and let cool.

Add the crushed rose petals and fold them into the mixture. Scoop 1-2 tbsp. of the mixture and roll between your palms to shape into balls (or ladoos). Lightly roll the ladoos in the coconut powder set aside at the beginning.

Enjoy!

*These ladoos are vegan and gluten-free!