Celebrating in the Diaspora - Meethe Khana with Pineapple

Diwali is almost here, and I have been thinking about what it means to celebrate the holiday. G and I often talk about how to teach Poet and Flower about their culture and heritage. We are Americans first but also Indian Americans with a long history and culture behind us.

Diwali Is The Indian Festival of Lights - a Hindu holiday that celebrates good over evil, light over darkness. G has memories of celebrating Diwali in India. He grew up here but spent several years in India as a kid - giving him a glimpse of what Diwali can be. His grandmother would cook lavishly - making special foods that took a labor of love, like badam burfi. In the evening, they would light firecrackers or "crackers" and watch them joyfully explode in the night sky. The next day all the exploded firecracker wrappers would litter the street, a reminder of the previous nights' festivities. These lovely memories helped shape G's remembrance of the holiday.

Celebrating with the kids takes creativity. Keeping connected with family and friends, and our community has been at the top of our list. It is important to show them that lots of people celebrate Diwali. And celebrating at home with food and gifts will always be a given. We taught Poet and Flower's classmates to make diyas with playdough and crystal stickers. The kids gently shaped playdough around a tealight, then happily turn on the light. Celebrating in the diaspora is different, takes work, but can be done.

So this week, in anticipation, I made Meethe Khana. Perhaps not a traditional Diwali recipe, but a celebratory recipe no less. In North India, it is called meethe chawal. And in Pakistan, it is known as zarda. It's a sweet dessert rice that's not quite a rice pudding. Basmati rice is mixed with ghee, saffron, pineapple. The secret ingredient here is pineapple. My mom's recipe included pineapple and I cannot figure out how she discovered this, but it is delicious. The rice is rich and flavored with cardamom, clove and cinnamon. The pineapple really makes a difference by adding both sweetness as well as a hint of fruit.

I love it because it's rich and just a little is delicious. The pineapple and spice are great as a little twist. As you celebrate the holiday, or the weekend, enjoy a little dessert.

Meethe Khana (Meethe Chawal)

An easy and quick Indian dessert. It's like a cross between pilaf and rice pudding. Made with ghee, almonds, sugar and saffron - perfect for a decadent treat. Pineapple adds a nice twist with a little bit of sweetness and fruit to a traditional dish.

• 1/2 cup basmati rice
• 1 cup sugar
• 3/4 cup water
• 1/4 cup milk
• 1/2 cup pineapple juice
• 3 tablespoons ghee
• Pinch saffron
• 1 inch piece of cinnamon
• 4 cloves
• 4 cardamon
• 1/2 cup sliced almonds

1. In a medium saucepan, heat ghee. Add the cardamom, clove, cinnamon and 1/4 cup almonds. Saute for about 30 seconds until they are sizzling.

2. Add rice, sugar, saffron, water, milk, and pineapple juice. Bring to a boil, give it a few stirs, then simmer for 20 minutes.

3. Sprinkle with remaining almonds and serve.

You can also make this in your instant pot. The only measurements that change are for the liquids since you are pressure cooking the rice. 

Put the instant pot on saute mode, heat the ghee. Add the cardamom, clove, cinnamon and 6 tablespoons almonds. Saute for about 30 seconds until they are sizzling.

Add rice, sugar, saffron, 1/2 cup water, 1/4 cup milk, and 1/4 cup pineapple juice. Put the lid on and then manual high pressure mode for 4 minutes. Let natural release.

Serve sprinkled with almonds.