Diwali Fun

I had intended to post this right after Diwali .. But busy life prevented me from doing so 🙂 … Its better late than never ..

A little background on the festival of lights ‘Diwali’. According to mythology, Diwali was first celebrated to welcome Lord Rama, his wife goddess Sita and his brother Lord Laxman from 14 years of exile. The villagers of  Ayodhya  (home town of Lord Rama), rejoiced by lighting lamps, fireworks, singing songs, decorating the entire village with flower garlands on this day. Since then begun the celebration of Diwali. On this day goddess Laxmi ‘goddess of Wealth’ is primarily worshipped. Also some carry out ‘Chopda Pujan’ (the Account books of Businessmen). All business men want to start out their following year with blessings from goddess Laxmi to have a fruitful year ahead. The preparation for Diwali begins almost 2-3 weeks prior. People clean their houses, shop for new clothes, shop for jewelry :), prepare varieties of sweets and snacks. On the day of Diwali there is a tradition of playing cards and gambling :).

This year Diwali was special for me as it was my first Diwali after my marriage. I wanted it to be special for us. Missed friends and family a lot though :(. Its more fun to celebrate it with all. This post I will share recipes of two sweets that I had prepared for Diwali. Hope you all had a wonderful Diwali. Wishes for a very Happy and Prosperous New Year to all.

Kalakand

Ingredients:

1 small can condensed milk (Milk Maid brand)

Grated Paneer (Same quantity as the condensed milk)

Freshly ground cardamom seeds (4-5 in number. Peel the covering)

8-10 Almonds (peeled and slivered)

Pistachios (for garnishing)

1 tbsp Ghee (for greasing the baking pan)

Method:

  1. In a wok that has thick bottom pour the condensed milk and add the paneer.
  2. On a Med-HI flame cook this mixture. Add cardamom and almonds.
  3. Make sure to keep stirring the mixture continuously to prevent charring.
  4. Keep cooking the mixture, until it does not stick to the wok any more.
  5. Grease a square baking pan or any vessel that has a flat bottom and raised edges with Ghee.
  6. Spread the above cooked mixture in the greased pan and even out the surface. Garnish with pistachios and leave it aside for cooling down.
  7. Once its cooled, cut it into pieces of shapes and sizes of your desire.

Rava Laddoo

Ingredients:

1 cup Rava (Semolina)

3/4 cup Sugar

Freshly ground cardamom seeds (4-5 in number. Peel the covering)

4 tbsp Ghee

2 tbsp fresh grated coconut

8-10 Cashews (Cut into small pieces)

8-10 Green Raisins

Milk (only needed if the mixture is too dry)

Method:

  1. In a wok that has thick bottom, add the Ghee and Rava.
  2. Cook it on a LOW flame.
  3. Add in cardamom and keep stirring.
  4. Once you get the fragrance of cooked Rava or when it turns little light brown, add the sugar, coconut, cashews and raisins.
  5. Once the sugar melts turn off the flame. Let it cool or 2-5 mins.
  6. Try to place the cooked mixture in your palms (be careful of not burning your self, as the mixture might be hot) and shape it into a round laddoo. If the mixture is too dry to hold itself, add in little milk. Make sure to not add a lot, as you wont be able to make laddoos  otherwise. Do this for the entire mixture. Initially the laddoos will be little moist, but once they are set aside for a few mins they dry out.

If you try out any of these recipes, do leave me your comments on how it was and what could be improved.

Bon Appetite!

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