Gateau Diwali Platter (Gato Diwali)
The Quirky Foodster Team
Ingredients
- Desiccated coconut — 2 cups (160 g / 5.5 oz)
- Sweetened condensed milk — 1 cup (300 g / 10.5 oz)
- Semolina — 1 cup (180 g / 6.5 oz)
- Ghee, divided — 1/2 cup (115 g / 4 oz)
- Sugar — 1/2 cup (100 g / 3.5 oz)
- Milk — 1/2 cup (120 ml / 4 fl oz)
- Ground cardamom — 1/2 tsp
- Chopped pistachios, to garnish
Method
- For the coconut barfi, combine the desiccated coconut and condensed milk in a saucepan and cook over low heat, stirring constantly, for 8–10 minutes until it thickens and pulls together.
- Press the mixture into a greased tray, smooth the top, and let set in the refrigerator for 1 hour before cutting into diamond shapes.
- For the semolina sweet, heat half the ghee in a separate saucepan and toast the semolina over low heat for 5–6 minutes until fragrant and lightly golden.
- Add the milk, sugar and cardamom, stirring continuously until the mixture thickens into a soft, fudge-like consistency.
- Stir in the remaining ghee and transfer to a greased dish, pressing down and cutting into squares once cool.
- Arrange both sweets together on a platter, garnished with chopped pistachios.
Introduction: An assorted platter of sweet, ghee-fried treats prepared for Diwali, including coconut barfi and semolina-based sweets, shared among family and neighbours.
Cultural Background: Diwali is one of Mauritius’s most widely celebrated festivals, reflecting the island’s large Hindu community, and preparing a platter of homemade sweets to share with family and neighbours is a cherished part of the celebration.
Tips: Stir both mixtures constantly over low heat to prevent them from catching or burning. Let each sweet cool and set fully before cutting for the neatest pieces.
Variations: Add a few drops of rose water to the coconut barfi for extra fragrance. Include a layer of chopped nuts pressed into the barfi before it sets.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Not applicable — served at room temperature.
Nutrition: Per serving (approx., mixed platter): 260 kcal, 5 g protein, 12 g fat, 34 g carbohydrate.
FAQs:
Q: Can these sweets be made ahead of Diwali?
A: Yes, both keep well for several days stored in an
Q: Are these sweets shared with neighbours?
A: Yes, sharing homemade Diwali sweets with
- Desiccated coconut — 2 cups (160 g / 5.5 oz)
- Sweetened condensed milk — 1 cup (300 g / 10.5 oz)
- Semolina — 1 cup (180 g / 6.5 oz)
- Ghee, divided — 1/2 cup (115 g / 4 oz)
- Sugar — 1/2 cup (100 g / 3.5 oz)
- Milk — 1/2 cup (120 ml / 4 fl oz)
- Ground cardamom — 1/2 tsp
- Chopped pistachios, to garnish
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