Diwali or Deepavali is our biggest festival. It is celebrated for 5 days. Each community have their own stories associated with Diwali. According to Hindu legends, Lord Rama returned to Ayodhya after defeating Ravana from his 14 years exile and his subject lit the lamps to celebrate his return and to mark victory or light over darkness. Another Hindi Legend says that Pandavas from Mahabharata returned to their Kingdom after completing 13 years of Vanavas and their people celebrated this day to mark their return. Jains community believe that this day Lord Mahavira attained enlightenment (Moksha). Sikhs celebrate this day to mark Guru Guru Hargobind’s freedom from jail. There are so many other mythological stories associated with each day of this festival.
In true sense, Diwali is a festival which brings people together irrespective of their cast, religion, social, economic and cultural barriers. And moreover, we have chances to eat the best food, sweets and snacks cooked in the house.
We have listed down few sweets and snacks from different part of India you can try
1. Manapparai Murukku
Manapparai is a small town in Tiruchirappalli district of Tamilnadu. Once you step down from the bus, an hour drive from Trichy, you can see ladies and men running towards you carrying their pride murukku in aluminum vessels. It cost less than a rupee per piece and its favorite snack for poor and rich people of Manaparai. Murukku (also called chakli in some parts of India) is a signature snack which is holding a place in Manapparai culinary history. Murukku is made from rice flour with mildly pungent spices like jeera. Local say that the higher amount of salt present in the water of Manapparai makes this murukku so special. Around the Manaparai Railway station, you still find many people frying murukku in same traditional way.
A deep fried south Indian murukku or Chakli is one of the item you would love to eat. It can be made with Ragi, Bajra Flour, Bengal Flour, Rice Flour
Rice Flour – 2 /5 cups (It’s better to make your own rice batter though)
Cumin Seeds – 2 tsp
Sesame Seeds – 2 tsp
Asafetida Powder (Hing) – 1/2 tsp
Butter (or Ghee) – 2 tsp
Omam (Ajwain) – 1 tsp
Salt as per taste
Oil as required
Murukku Maker – greased and fitted
1. Combine rice flour, butter, salt, sesame seeds, cumin seeds, Asafetida powder and Oman in a bowl.
2. Add enough water and mix well to a thick, bendable dough
3. Fill the murukku maker till 3/4th with the dough.
4. Heat oil in a deep-frying pan over medium flame.
5. Press the murukku maker over the hot oil and make concentric circles to get the murukku shape.
6. Cook on both sides it turns golden brown.
7. Remove and drain the oil.
8. Store in an airtight container.
It is a best evening snack or you can even serve it with rice dishes. Moreover, it is healthy option for the kids. As you can choose your own ingredients, instead of rice flour, you can use ragi flour, Bajra Flour, Besan (Bengal Gram Flour), Little Millet, Kodo Millet Murukku. According to your taste you can also add different spices such as garlic, Chili Powder etc.
2 Laddu or Ladoo
Everybody knows Laddu is Indian round shape sweet which is mostly made during the festival seasons and auspicious occasions in the house. We also know many varieties of Mithaiwala Shop made laddus. In different parts of the country, Laddus are made with different ingredients such as peanut ladoo, Besan ladoo, Til laddu, Malai ladoo, Coconut ladoo, aata ladoo, ragi ladoo, moong daal ladoo, rava ladoo, sattu ladoo etc.
Famous Laddus of India- Motichur Laddu (Pan India), Ladagi Ladoo (Famous in Karnataka), Pinni Laddu ( Famous in Punjab), Gond Laddu (Famous in Haryana), Bandar laddu ( Famous in Andhra Pradesh)
There are so many varieties of laddu we can easily make it at home with healthy ingredients this Diwali.
Ragi Boondi Laddu Or any millet powder can be used.
Recipe (For better result soak the ragi / other millets overnight)
Ragi – 2 cup
Chana Dal -.5cup
Baking Soda – 1/4 tsp (optional)
Ghee – 2 tbsp
Cashewnuts – 1 tbsp
Raisins – 1 tbsp
Oil/ Ghee for deep frying
Jaggery powder For Jaggery Syrup: 2 cups
Water – 1/4 cup
Cardamom powder – 1/2 tsp
Grind ragi and Chana dal together and make a smooth pourable consistency batter, in a pan put oil for frying, once oil is hot place bundi maker and pour batter with ladle, do not put too much of boondi, it should be easily movable in the oil. When it is cooked remove it, and finish the rest of boondi, once you are done keep it aside and make Jaggery syrup and pour on it mix it well and keep it untouched for about 2 hours to absorb jaggery syrup completely. Now fry Kashew nuts and raisins and pou it in ragi also put cardamom powder.
Take small amount of boondi and try making round ball in your hand. Now your Ragi boondi Laddu is ready to eat.
3 Famous Tirunelveli Halwa Or Wheat Halwa With Dry Fruit
Tirunelveli is famous for its mouth smacking Halwa. Halwa is usually made from crushed juice taken out from well-soaked fresh wheat berries. The taste changes even if it is not soaked well or not boiled properly. Iruttu kadai is one that carefully looks after both. The most important thing about halwa is the way it is stirred.
Wheat Berries .5 cup
Ghee 2 cup (use homemade or organic ghee for better result)
Kashewnuts 10-12 (or any other dry fruits according to taste)
Sugar- 1.5 cups (healthy option- Jaggery powder)
How to make it?
1. Soak wheat berries overnight and make a smooth paste and make milk out of it
2. use strainer to stain milk.
3. Keep it aside for minimum of 6-8 hours for fermentation or till thick milk settles down at the bottom, leaving the thin water above.
4. Discard all the thin water carefully.
5. Add 1/3 cup of water to the collected milk and mix it well.
6. Heat the pan with 1 tabs Pure ghee and add cashew nuts/ or dry fruits till it turn golden brown and remove only dry fruits leaving remaining ghee.
7. In the same pan put .5 cup sugar / or Jaggery powder and keep it in the low flame simultaneously in the other burner put a large pan and put rest of the sugar or jaggery powder and put half cup of water and allow the sugar completely to melt to make sugar syrup.
8. Once it starts boiling and comes to the one string consistency, add wheat milk and continuously stir it to avoid lumps.Within few minutes it will become little thick and by now sugar in the small pan might have turned brown golden
9.Now carefully add this mixture to halwa and continue to steer it. Now you can see halwa turning to authentic look, you can add remaining ghee and keep steering it till it stops absorbing ghee and stops sticking to the pan. Now add Cashew nuts or dry fruits cardamom powder and steer it for few minutes.
Now your mouth watering Tirunelveli Halwa is ready to eat.
4 Kaju Katli
4 Kaju or Cashew Katli
Kaju katli is a pan India sweet and easily can be made at home.
1 cup cashew nuts powder
1 cup sugar
1 Cup milk
A greased plate to set the Barfee/ Katli in
Silver leaf (not important)
Cardamom powder for taste
How to make it?
1. Make fine paste of Cashew nut powder and milk in a blender
2 Cook Paste and sugar till it leaves the paste starts leaving the pan becomes like batter.
3. Remove the paste from the stove and keep it to cool for some time or till you can handle the heat.
4. Roll it in greased a surface with greased roller. Roll till it is between ¼ centimetre to 1/8 centimetre.
5. Now cover with the silver leaf and leave to cool, then cut into diamond shaped pieces. Your Kaju Katli is ready. You can use jaggery instead of Sugar if you are health conscious and for greasing you can use ghee instead of oil.
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Wish You Happy and prosperous Diwali !!