Explore Diwali with Cardamom-Spiced Carrot Blondies: A Sweet Start

In New Jersey, Hetal Vasavada recalls her family's annual Diwali celebrations which included visiting friends and family, reflecting a tradition that emphasizes new clothes, cleanliness, and sweet treats to set a positive tone for the new year. Vasavada, known for her cooking blog Milk and Cardamom, draws inspiration from traditional South Asian desserts while innovating with her new cookbook, 'Desi Bakes'. The book features modern twists on mithai, such as cardamom-spiced carrot blondies, which integrate elements of American baking like cream cheese frosting. Vasavada's desserts blend her childhood experiences with the flavors of her heritage, focusing on the idea that starting the year with something sweet is essential. She aims to offer recipes that celebrate the essence of these traditions while appealing to contemporary tastes. The blondies, for instance, are made with roasted cashews and paired with frosting that evokes American carrot cake, raising some playful concerns about sweetness with her family. The combination of flavors caters to both her cultural background and her personal preferences. The recipe includes key steps such as preparing an 8-inch baking pan and mixing ingredients like brown butter, sugar, eggs, and cardamom with grated carrots. After the cakes are baked and cooled, they can be topped with a cream cheese frosting, providing a unique fusion of cultures in each bite. Through her work, Vasavada continues to explore and present the joyful celebration of Diwali in a way that resonates with a diverse audience.