The festival of lights Diwali could also be called the festival of sweets! I loved to learn about the Punjabi seasons, festivals, and their special dishes which I share with you in the new edition of Menus and Memories. Here is an easy recipe for a Diwali sweet taught to me by my dear friend Baldev Dhaliwal from California, show below with cousin Satinder Brar. It’s truly a healthy sweet, with protein and minerals as well as sugar.  May it brighten your day!
*Khoa is pressed whole milk cake found in the dairy case in South Asian groceries. 

Cashew Fudge (D) Khajoo Burfee  Yield: 16 pieces

2 cups unsalted cashew pieces 

1 cup sugar 

Scant ½ cup water 

¼ teaspoon ground cardamom

1½ cups grated khoa 

Pinch of salt (optional)

1 tablespoon sprinkles or silver jimmies (optional) 

Spray or butter an 8 X 8-inch glass baking pan. 

Thoroughly mix together cashews and sugar, then grind the in a processor in several batches until just evenly ground. Remove to a high-sided, microwaveable glass container. Combine the water and cardamom thoroughly with the cashews, sugar and khoa. Microwave the mixture on high for 8 minutes, without stirring. It will be bubbly, thick and very gooey. Allow to rest for one minute and then transfer with a spatula to the baking dish. Spread into a 8” by 8” square. Cool for 20 minutes. Sprinkles the jimmies evenly onto the candy and press lightly. Cut with an oiled knife into 16 pieces. Allow to completely harden and dry out before serving. If it doesn’t harden, put it in the refrigerator.