MATHIYAS Made from Muth or Turkish gram, these melt-in-the-mouth, paper thin, deep fried golden poppadums are Diwali must-haves! They are savoury with a sweetish tinge and have a generous sprinkling of ajwain. Everyone that you visit during the festival will serve mathiyas -that send your diet for a toss, because you simply cannot stop at one.
MOHANTHAAL Make this at home or buy it from your favourite mithaiwala, mohanthal completes Diwali like nothing else. A fudgy mix of besan and sugar laced with lots of ghee, saffron and dry fruits, this rich sweet is heavy on the tummy but heavenly on the tongue! A quick tip: heat it for 10 seconds in the microwave and dig into the gooey dessert!
CASHEW BURFIS The kaju katri, traditionally a diamond shaped burfi made from pounded cashews and sugar and garnished with silver foil has received a makeover over the years. Now the kaju burfi is available in fancy rolls, attractive shapes, while some are stuffed with figs, dates, pistachios and even coated with chocolate.
KACHORIS Though they aren't originally a Gujarati snack, most Gujarati homes will serve these deliciously flaky kachoris stuffed with a spicy moong daal mixture, topped with tangy yogurt, date and tamarind chutney and dry roasted cumin seeds that give the dish a solid flavour of its own.
FRIED DAAL Deep friend lentils are an all time Gujarati favourite. Nobody really needs a festival to enjoy these, however, you can't celebrate a festival without them either! Lentils such as moong, chana or masoor dal are soaked, fried or roasted and rolled in the choicest of mouthwatering spices and are eaten by the handful. Who needs popcorn when you've got these?
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