Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

In the back streets of most old towns throughout the Subcontinent, there’s almost always a small section of sweet makers, their shops containing large smoke- and spatter-blackened vats full of milk simmering down, milk that will then be fashioned into a range of brilliant sweets. Sweets are eaten as a snack rather than for dessert, and are given as gifts at Diwali, the lunar new year for Hindus (see Glossary).

Many of these sweets can be adapted to the