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Holidays & Special Occasions

Diwali Mithai Platter (Indo-Fijian Festival Sweets)

The Quirky Foodster Team

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15 minutes
Prep
10 minutes
Cook

Ingredients

  • 200 g (1 3/4 cups) Full-cream milk powder
  • 200 ml (3/4 cup) Sweetened condensed milk
  • 60 g (1/4 cup) Ghee
  • 1/2 tsp Ground cardamom
  • 30 g (1/4 cup) Chopped pistachios, for garnish

Method

  1. Melt ghee in a heavy-bottomed pan over low heat.
  2. Add milk powder and stir continuously to avoid lumps and burning.
  3. Pour in condensed milk and cardamom, stirring constantly for 8–10 minutes until the mixture thickens and pulls away from the pan sides.
  4. Pour the mixture onto a greased tray and spread evenly to about 2 cm (3/4 in) thick.
  5. Scatter chopped pistachios on top, pressing gently to adhere.
  6. Cool completely, then cut into diamond or square pieces (barfi).

Introduction: Diwali, the festival of lights, is widely celebrated across Fiji’s Indo-Fijian community, and households prepare platters of mithai (sweets) such as barfi and ladoo to share with family, friends and neighbours during the celebrations.

Cultural Background: Diwali, the festival of lights, is widely celebrated across Fiji’s Indo-Fijian community, and households prepare platters of mithai (sweets) such as barfi and ladoo to share with family, friends and neighbours during the celebrations.

Tips: Stir constantly on low heat — this mixture scorches easily if left unattended. Let the barfi set for at least 2 hours before cutting for clean edges.

Variations: Add a few strands of saffron for colour and fragrance. Roll into round balls instead of setting flat, for a ladoo-style sweet. Already vegetarian; not naturally vegan due to milk, condensed milk and ghee.

Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: Is mithai only made for Diwali?

A: Diwali is the biggest occasion for mithai in Fiji, but these sweets also appear at weddings and other celebrations.

Q: Can this be made dairy-free?

A: Traditional barfi relies on dairy for its texture; a coconut-milk-based sweet is a more suitable dairy-free alternative.

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