Kolam made with coloured rice and powder. In India they use traditional clay oil lamps, but tea candles were used here.
Murruku – deep fried and savoury. Imagine pretzels with indian spices.
Rose flavoured acchu murukku – a variation of the above but this one’s sweet.
My favourite are pineapple tarts that melt in your mouth (my cousin didn’t have time to make her incredible ones with fresh pineapple so she got store bought ones this year). Actually these are not traditional and you won’t find them in India. It’s something we borrowed from our fellow Chinese Singaporeans. In Singapore, what’s so cool is, there’s a lot of intermingling and blurring of cultural lines. I think that makes us truly Singaporean. For instance, it’s not a tradition to give kid angpows (lucky money packets) but these days I see Indian versions with purple packets.
Sugi biscuits which are traditional made with ghee which is milk fat.
Another sweet kind of cracker called chippee.