Diwali Recipes

Posted on August 11, 2007 in Diwali Gifts

Diwali Recipes

Diwali is synonymous with a lot of wining and dining on sumptuous feasts, for which no expense is spared. Women spend several days making traditional sweets, snacks and savouries .

On the first day of Diwali, a warm sweet drink is made with semolina, saffron, cardamom, raisins and nuts and eaten with a black-eye bean curry. On the second day, everyone fasts all day and break their fast at sunset with lapsee, a warm sweet porridge made of broken wheat, sugar and clarified butter. Day three is meant for a milk pudding with rice or sago, and often accompanied by spicy urad vada (lentil fritters).

On Diwali day, people eat a lot of vegetarian food, comprising as many vegetables as possible. This signifies a whole year of prosperity. Sweets in their fullest array are common and as gifts people exchange dried fruits too.

Here are some trademark recipes that almost everyone enjoys at Diwali:

Khoya Laddu
Ingredients:

Preparation:

Roast the khoya on low flame till it turns a very light golden yellow. Let it cool. Then, add coarsely powdered roasted sesame seeds and mix it. When lukewarm, add powdered sugar. Mix well and shape into small balls. Arrange in a plate and decorate with kesar, chopped almonds and pistas.

How to make khoya in a microwave oven:

Put three cups of full cream milk powder in microwave oven proof casserole. Make a thick paste by adding sufficient water. Add 2 tbsp ghee. Cover with plastic cling film and microwave for 3 minutes, stirring occasionally.

Gujia
Ingredients:

Preparation:

Mix oil and flour well to give a firm consistency. Now add water and knead lightly. Make soft dough, cover with a damp cloth and set aside. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it well. Add almonds and raisins, and fry for a few more minutes. Remove from fire and let cool.

Make small thick chapattis out of dough. Fill half chapatti with the khoya mixture and, roll it, seal the sides, taking care to see that the khoya does not drop out of the chapatti. Decorate the sealing with a hemming pattern. Deep-fry these gujias until light golden brown on a low flame. Take out the gujias on a newspaper and let the oil soak. Serve hot or store in an airtight container.

Diwali is all about fun and feasting, so don’t think of your diet on that day. Just binge and then you have the rest of the year to diet.

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