Sitting in the pub with a glass of red wine, it suddenly occured to me that we should have an impromptu dinner party for six to celebrate Shubho Bijoya. The next day. What a great idea.
Not so great, actually.
On D day, I ran around London running errands, meeting people, sourcing cubed lamb shoulder arriving home in a blaze of panic barely two hours before guests were due to show.
Refusing to crumble, I made a jug of Mango Lassi and shoved it to the back of the fridge. Then I got to work on 3kgs of Kosha Mangsho, Cholar Dal, Shahi Paneer. Jacking the idea for a fancy snack for drinks, I opted for chilli cheese toasts, and desert was going to be shop bought Gajar Halwa with Vanilla Ice Cream.
The guests arrived on time, just as I finished cooking and put the rice cooker on. Shock number one: They don’t like melted cheese. Shock number two: The rice cooker hadn’t actually been turned on at source, which meant we were all sat waiting at the table with a stone cold and watery pot of raw rice that I ceremoniously served. And shock number three: Just when we could no longer eat or drink anything, I remembered the giant jug of mango lassi at the back of the fridge.
No wonder, then, that seeing all the Diwali prep food porn on the blogosphere has made me want to run screaming to the nearest mithaiwala. Just to regain my street cred, I thought I would trial possibly the most idiot-proof, child-friendly, mithai for dummies: this blindingly simple chocolate burfi, a rich and creamy fudge laced with ghee for Diwali.
If, like me, you have left it to the last minute. This is the recipe to ressurect the domestic goddess in you this Diwali. May you and your family be blessed with all things sweet and special.
Read on for recipe »