li refers to a tray. Baked in a tray the thali sweet is a white cake made with fresh coconut, semolina, egg whites. Using more egg whites helps keep the cake fairly white. The ground almond and coconut add to the texture and sweetness of this cake. A must-make Christmas treat during the holidays but often made during traditional East-Indian weddings.
Semolina is very commonly used in Indian cooking and here we make a sweet dessert called sheera often served during breakfast too. Made with semolina, sugar, milk, nuts and sometimes desiccated coconut too. Ghee and rose water give this that very authentic flavor so don’t skip those out. The gel food color is just for presentation so feel free to leave that out.
Dal sweet is fudge made with lentils and sugar cooked low and slow until it’s a thick paste. Then cooled and cut into squares. Traditional dal sweet is a must-have Christmas treat on every cusvar. You can add coconut, nuts and for other things to create your own variations
While this has nothing to do with traditional East-Indian Christmas sweets almost every Christmas platter has jujubes or these gelatine based candied fruit jelly. Kids will be the first to pick them out and they never last long because they are best homemade and fresh.
Milk cream is a must-have sweet for Christmas in the East-Indian community. But classic milk cream can take hours of stirring, bubbling and splattering. This milk cream recipe with condensed milk reduces the stirring time by half.
This is a moist and delicious coconut cake made with semolina (sooji) and fresh ground coconut as well as coconut milk. A rich egg-based cake and takes less than an hour to make. Perfect when you have guests to entertain or just for a quick afternoon tea-time treat.