A Sweet Fusion: Cardamom-Spiced Carrot Blondies for Diwali

Diwali, the Festival of Lights, is not just an occasion for prayers and celebration; it’s also a time for indulgence in sweets that symbolize the wish for a sweet year ahead. One person who captures this beautifully is Hetal Vasavada in her innovative cookbook, Desi Bakes. Her work shines a light on how traditional South Asian flavors can transform into modern desserts, an idea that resonates deeply with many of us who navigate multiple culinary landscapes.

Delicious desserts inspired by Diwali celebrations.

The Heart of Diwali Traditions

As someone who grew up celebrating Diwali, I remember the vibrant festivities filled with bright clothes, dancing, and, importantly, an abundance of sweets. Each year, my family would gather, bringing with them a range of mithai to share and enjoy. These sweets aren’t just dessert; they carry stories, symbolize love and generosity, and reflect the hopes we carry for the new year. Hetal’s story is one that mirrors my own, and her philosophy on sweets as harbingers of a joyous year is an approach I wholeheartedly embrace.

“You want to start the year with something sweet, so that the rest of year is very sweet.”
— Hetal Vasavada

A New Take on Traditional Flavors

Hetal’s recipes in Desi Bakes transcend the boundaries of traditional Indian sweets, opting instead for a delightful blend of flavors typical of the West. For instance, her take on gajar ka halwa, which traditionally involves slow-cooking finely shredded carrots with ghee and nuts, is reimagined as cardamom-spiced carrot blondies. This is more than a recipe; it’s a celebration of heritage mixed with a modern twist, making Diwali treats accessible to all.

Freshly baked carrot blondies ready to be enjoyed.

Her approach uses Western baking techniques while maintaining that intrinsic essence of Indian sweetness. By finely grating carrots and adding roasted cashews, the texture remains appealing while still paying homage to the original delicacy. The cream cheese frosting, though it may raise a few eyebrows among traditionalists, offers a sweet note that is balanced perfectly for discerning palates. It’s a debate I often have with my own family when I try to innovate on age-old recipes.

Striking the Right Balance

I can entirely relate to Hetal’s self-deprecating humor about the frosting. I often find myself tweaking family recipes to incorporate more contemporary elements, and I know that hesitation all too well—“Why are you putting this cream cheese frosting on here?” Every time I try a new spin, I brace myself for the classic Asian parental critique.

This balance of tradition and modernity in her creations captures my imagination. In my own kitchen experiments, I’ve found that it’s often those simple substitutions that resonate most deeply. Sweetness in desserts can be a personal affair; as Hetal puts it, “the best compliment you can get from an Asian mom is, ‘It’s not too sweet.’” Wise words that I try to keep in mind with every dessert I whip up for family gatherings.

Gathering the ingredients for unique treats.

The Recipe: Cardamom-Spiced Carrot Blondies

To bring some of Hetal’s creativity into my kitchen, I decided to give her gajar ka halwa blondies a try. Here’s how you can replicate this at home:

Ingredients

• 1 1/2 sticks (170 g) unsalted butter
• 1 1/2 tablespoons whole milk powder
• 1 cup (213 g) packed light brown sugar
• 6 tablespoons (75 g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground cardamom
• 1/3 cup (93 g) finely grated carrots
• 1 1/2 cups (180 g) all-purpose flour
• 1/3 cup (48 g) unsalted roasted cashews
• 7 tablespoons (99 g) cream cheese, at room temperature
• 1/2 cup (56 g) powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt
• 1/4 teaspoon fresh lemon juice
• Edible flower petals, for decorating

Instructions

1. Begin by preheating your oven to 350°F. Prepare an 8-inch baking pan with cooking spray and line it with parchment paper.
2. In a saucepan over medium heat, melt the unsalted butter and milk powder, stirring until it turns a deep brown color and smells nutty.
3. In a bowl, whisk together the brown butter with both sugars until smooth, then add the eggs, vanilla, cardamom, and finely grated carrots.
4. Add the flour and cashews, mixing until just combined. Spread the batter in the prepared pan and bake for 25 to 30 minutes.
5. To prepare the frosting, blend cream cheese, powdered sugar, vanilla, salt, and lemon juice until smooth. Decorate the cooled blondies with frosting, and garnish with edible flowers.

Enjoying the Moment

As you take your first bite of these carrot blondies, you not only indulge in a delicious dessert but also connect with the vibrant flavors of Diwali. It’s recipes like Hetal’s that remind us of our cultural heritage while embracing contemporary culinary techniques. I encourage you to try these blondies this Diwali, as not only will you serve up something sweet, but you’ll also partake in a tradition that spans generations.

Celebrate Diwali with an array of sweet treats.

Whether you stick to tradition or take creative liberties, remember that it’s the love and joy behind the sweets that matter most. Here’s to a beautifully sweet year ahead, filled with innovative treats and cherished family moments.

For more delicious recipes and inspiration, check out Milk and Cardamom and celebrate Diwali your own way!