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