A popular part of Divali celebrations in Trinidad and Tobago are the traditional Indo-Caribbean sweets often enjoyed in the weeks leading up to Divali. These sweets include ladoo, peera, barfi, and more.

While they may be time consuming to make, making these sweets are relatively easy. Learn how to make these Traditional Trinbagonian Divali Sweets

How to Make Ladoo

Ladoo or laddu is a spherical sweet from the Indian subcontinent typically made with flour, clarified butter, and sugar.

Some versions use chickpea flour or semolina flour but the version popular in Trinidad and Tobago uses split pea flour. Here’s an easy recipe from local chef and food influencer Jenna G the Hijabi.

How to Make Barfi

Barfi is a milk based mithai popular in Trinbagonian cuisine. While there are many varieties, including besan barfi and pistaccio barfi the classic local style is generally made with milk and sugar, flavoured with ginger and cardamom decorated with coloured sprinkes.

How to Make Peera

Peera, possibly related to the mithai known as peda can best be described as an Indian milk fudge. According to Jenna G the Hijabi, the process is actually very similar to making ladoo but rice flour is used instead of split peas.

How to Make Gulab Jamun (Fat Kurma)

In Western Asia, Gulab Jamun refers to a small round confection in a spiced syrup. In Trinidad and Tobago however, this treat is known as Rasgulla although it is not the same as Bengali Rasgulla.

Gulab Jamun in Trinidad and Tobago is instead a sweet that is somewhat similar to the traditional Asian version in terms of the soft texture but visually similar to kurma. It is often referred to as ‘fat kurma’.

Coconut Barfi Recipe

According to Jenna G the Hijabi, a popular chef and food influencer; “Coconut barfi is similar to our regular barfi, but with the addition of coconut.”

In appearance however, it lacks the coloured sprinkes associated with barfi, and looks closer to a ladoo because it’s typically rolled into balls.