| Diwali
- The festival of Light |
| Diwali, the Hindu "festival of lights," is the best known of Hindu festivals and
certainly the brightest and charming. Amid the dark skies of autumn, lights illumine homes throughout India and its
Diaspora, while families celebrate with visits, gifts, and feasts.
The five day long festival starts in the 14th day of the dark half of the Hindu calendar month of
Aswina. (Every Hindu month is divided into a light half
generally fortnight long, when the moon waxes, and a dark half, when it wanes.) By the Gregorian calendar,
Diwali generally falls in October or November; in 2003, it begins on October 25. |
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| Delicious
Diwali Recipes |
Gujia
Ingredients :
Flour 250 grams Khoya 500 grams
Raisins a few Almonds 100 grams (finely chopped)
Water 100 ml Cooking oil 3 tablespoon
Sugar 250 grams
Method :
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and
knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering
it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it
properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let
it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the
khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make
the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes
light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil
get soaked. Serve hot or store it in an airtight container for using it on that special day. |
Mitha Khaja
Ingredients :
Flour 1½ cup Jaggery ½ cup
1 cup of water Cardamom powder 1/4 tablespoon
Ghee 1 tablespoon
Method :
First, heat the water and jaggery until it dissolves in the water. Strain and cool it and add
cardamom powder and ghee in the flour and knead the flour with jaggery water till the dough
becomes stiff. Breaking it into 24-25 parts, knead and roll it into 4'' rounds. And keep it aside
so as to make it a bit dry and fry it in hot ghee until its colour becomes golden. Then drain and
cool it till the khajas becomes crisper. Serve it or keep it in an airtight container. |
Kheer
Ingredients :
Raisin a few (soaked few minutes before adding) Rice 200 grams (soaked for ½ an hour before
cooking)
Sugar to taste Cashew nut a few (finely chopped)
Milk 1 liter Cardamom 4 to 5 pieces (peeled off seeds only)
Method :
Put the milk on a pan and let it boil for a few minutes, keeping the flame at low. Stir
continuously when the milk becomes a little thick. Put sugar into the milk and stir constantly
until the sugar melts. When the entire content is ready, put the rice in it and, stirring at
intervals, let it boil for a while. When the rice is cooked, garnish it with the chopped cashew
nuts, cardamoms and the raisins into it and serve it hot. |
Chirotey
Ingredients :
4-1/4 cups plain flour 3/4 cup rice flour
3/4 cup ghee 2-3 pinches salt
ghee for deep frying 1-1/2 cups sugar ground
Method :
Sieve together plain flour and slat. Add in measured ghee, mix with fingers till crumbly. Add
cold water, knead into a pliable dough. Cover with moist cloth, dividing into 20 parts. Make a
cream by beating together rice flour and 3 tbsp. ghee. Roll each part into a wafer thin round.
Brush with creamedflour, place another place another round on top. Repeat procedure for 5-6
layers. Roll tightly into a round cylinder. Cut 1" thick slices, roll lightly to a thick round.
Repeat for all dough. Heat ghee in heavy pan, fry rounds till golden on slow-medium heat. The
layers of chirote should show when they open a bit on frying. Only then will they be and look
crisp. Allow to cool a little, sprinkle powdered sugar over it, cool completely. Store in
airtight container after cooling completely. Serve this favourite diwali sweet, as desired.
Note: one may coat chirote with a foamy sugar syrup of 2-1/2 thread consistency. This would
however, make it taste more sweet than the powdered sugar variety. |
Kharipudi
Ingredients :
Wheat Flour 2 cup Rice Flour 1/2 cup
1/2 tbsp of omam seeds 1/2 tsp. of turmeric powder
Ghee 2 tablespoon Some dry flour for dusting
Method :
Mix plain flour and 1/4 cup rice flour together .Add asafetida,onam seeds,turmeric , oil and mix
it properly so as to make the dough more softer.Apply ghee and roll it like a large
chapati.Sprinkling some rice flour, roll it into tight Swiss roll and cut into thick slices and
keep it aside .Then heat the oil in a pan and fry the pudis till it becomes golden colour.Now
drain and keep it aside and its ready to serve. |
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