Although the foods associated with Diwali vary from culture to culture around the world, there is a central theme: snacks and sweets.
Many preparations go into the celebration of Diwali, the Hindu festival of lights, which starts Monday.
Roni Mazumdar is the founder and CEO of Unapologetic Foods, a restaurant group that includes Dhamaka and Semma in New York City. He moved to the U.S. from Kolkata when he was 12 and misses the Diwali celebrations of his youth.People are also reading… The sweet that encapsulates the delight of the holiday for him is fresh rasgulla, a Bengali sweet with jaggery, a type of brown cane sugar.
Milk is also a big part of the sweets from Kolkata and eastern India, he says. He loves kacha gulla, made from milk that has been curdled and has a loose texture"like ricotta cheese." It's used in many kinds of sweets. He remembers fondly a steamed-rice, flour-based dumpling called kozhukattai. His family made two versions: a sweet one made with fresh coconut and jaggery, and a savory one filled with lentils and chilies.And many desserts, he says, are finished by soaking them in a sweet syrup. One of his favorites is jalebi, which features chickpea flour. It's dipped in sugar syrup laced with cardamom, saffron and lime.
Maneesha Sharma, a lawyer and mother of three in New York City, celebrates Diwali along the traditions of northern India, where her family is from.
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