Only 2 days to go and it’s my favourite time of year DIWALI!!!!
I have to admit that I haven’t made as much as I had planned this year – life has got in the way. However, I had some gorgeous looking persimmon in the house and wanted to make something new with them. I used the same method as Gajjar Halwa (carrot halwa) but the final result was more like the popular Gujarati sweet called suji no shiro (semolina based sweet). The night I made it, we ate it without any additions and it was very tasty. You cannot really taste the persimmon as the fruit has a subtle flavour but the sweetness was definitely there. We all enjoyed it but felt that in future it would benefit from sultanas being stirred through and topped off with almond slivers.
1 tablespoon ghee
2 tablespoons sugar
1 cup milk
2 green cardamom
1 pinch of saffron steeped in a little water
- My persimmon were still firm but ripe. I didn’t want the flesh to be too wet. To prep, I washed, cut of the flower end and peeled the fruit. I removed the inner core and any black bits. Then I blitzed it in my little blender.
- I lightly toasted the cardamom pods before grinding the inner seeds in a pestle and mortar
- I soaked the saffron in about 1 tablespoon of water.
- Grease a dish
- I heated the ghee in a large heavy bottom pan
- Added the pulped persimmon flesh, mixed well in the ghee and cooked for about 15 minutes, stirring all the time. The plan was to dry out the fruit
- Added the sugar and milk. I didn’t want the dessert to be too sweet. So if you have a go at making this, then adjust according to taste.
- Added the saffron water and ground cardamom
- Kept stirring until the milk evaporated and the mixture was coming away from the sides of the pan
- I then put the mixture it into the greased dish and pressed down before putting it in the fridge to chill. In future, I will stir in 1/2 tablespoon sultanas and leave it in a bowl. Before serving, I will add about 1 tablespoon of almond slivers.