Diwali, the festival of lights has become increasingly popular worldwide. What are some of the images that come to mind when thinking about Diwali…. Lights, fireworks, glittery dresses, lots of gifts and most importantly mouthwatering sweets and snacks. During this festive season, the air is filled with aroma of mithai or sweets. While of the sweets like ladoo, jalebi, halwa, gulab jamun are universal, some sweets are more regional. In the olden times, every sweet used to be made by hand from scratch. The ladies of the house would gather together in their kitchens and make traditional sweets. This was more like a social activity with people of all ages lending a helping hand. Nowadays readymade sweets and snacks are available which are equally tasty and convenient. The base of most of the sweets and snacks are rice flour, semolina, gram flour, ghee. To these other ingredients like dry fruits, nuts, spices like cardamom are added to enhance the flavor

We at Costking can help you make traditional sweets or you can purchase readymade sweets and snacks from our website.

Gulab Jamun: This is a universal traditional dish which is very popular.  It can be made from scratch or can be purchased readymade. Every family has their own recipe for making this dessert. They are small sized balls which are immersed in rose flavored sugar syrup. Traditionally it’s made with” Mawa” which is hard to prepare at home and may not be readily available in all places. Mawa can be substituted with milk powder.

Recipe (Courtesy of Foodviva.com)

Sugar:                1 cup
Cardamom Pods: 3
Water:                1 ½ cup
Lemon Juice:       1-2 drops(optional)
Milk Powder:        ½ cup
Maida:                1 tablespoon
Baking Soda:      1/8 teaspoon
Ghee:                 1 tablespoon
Milk:                   2-3 tablespoons
Oil or Ghee:         for deep frying 
 

In a deep pan, add sugar, cardamom water and lemon juice. Lemon juice is usually added to prevent the syrup from solidifying when cool. Heat it over medium flame till the syrup reached ½ string consistency or becomes a little sticky. Stir occasionally. It may take around 8-10 minutes to reach the desired consistency. When the syrup is ready, turn the flame off. Add milk powder, maida and baking soda to another bowl. Mix and add ghee. Add milk to the mixture and continue mixing gently. If needed add more milk. The mixture must be soft. Be careful not to overmix or knead the mixture too hard. Grease palm with oil and make medium sized balls. Heat oil or ghee for frying. Once the oil is hot, drop the balls and deep fry till they turn golden brown. Drain and place the balls on a kitchen towel. Let it cool down and then drop the balls into the warm syrup (syrup should not be hot). Soak them for 1 to 2 hours. Serve them warm or chilled. To get a rose flavor to the syrup, add a bit of rose flavor.

Soan Papdi: Soan Papdi is more of a regional dish. It is thought to have originated from North India. It’s a very simple dish which needs no baking or soaking in syrup. The main ingredients are gram flour, maida, ghee, sugar all of which are readily available. Adding spices like cardamom or pista makes it more flavorful. 

Recipe (Courtesy of Timesofindia.com) 

Gram Flour: 1 ¼ cup
Maida: 1 ¼ cup
Ghee: 250 grams
Sugar: 2 ½ cup
Water: 1 ½ cup
Milk: 2 Tablespoon
Lightly crushed cardamom: ½ teaspoon 
 

Sift gram flour and maida into a bowl. Heat a heavy saucepan and add ghee. Add the flour mixture and lightly roast. Keep aside and let it cool. Heat sugar, water and milk and bring to 2 ½ string consistency. Pour the syrup into the cooled mixture and beat well with a fork till threadlike flakes are formed. Pour into a greased surface and roll to 1 inch thickness. Add cardamom and gently press down with palm. Once cooled cut into 1-inch squares. 

Rava Ladoo: Ladoos are a very traditional and popular dessert item. These ball shaped sweets are served during festive occasions or as gifts to family and friends. The common ingredients that make up ladoos are gram flour, semolina, ghee, sugar. They are flavored with dry fruits and nuts. There are different types of ladoos like, boondi ladoo, besan ladoo, rava ladoo etc. 

Recipe (Courtesy of ManjulasKitchen.com) 

Semolina: 1 cup
Coconut powder: 1/3 cup
Ghee or clarified butter: ¼ cup
Fine sugar: ¾ cup
Crushes cashews: 2 tablespoons
Raisins: 1 tablespoon
Cardamom crushed: ¼ teaspoon
Boiling hot milk: Approx. ¼ cup 
 

Heat one tablespoon of butter or ghee and roast the cashews and raisins separately. Remove from fire and set aside to cool. Heat the remaining butter/ghee and lightly roast the rava till it slightly changes color. Continuously stir to make sure that the rava roasts evenly. Add the coconut powder and roast for 2 more minutes. Add the roasted cashews, raisins, sugar and cardamom. Mix well. Add around 2 tablespoons of milk and mix. Add more milk as needed till the mixture becomes moist. Once the mixture cools slightly, round them into small balls. Serve the delicious ladoos after an hour.

Butter Murukku: Murukku is a savory snack that is a favorite among old and young. There are many variations of murukku. Towards North India its commonly known as Chakli. To make murukku, one should have a murukku press to get the exact shape. All the ingredients to make this murukku is available readily or for convenience we can purchase them readymade.

 Recipe (Courtesy of vegrecipesofindia.com) 

Rice Flour: 1 cup
Roasted Chana Dal Flour: 1 tablespoon
Gram Flour: 2 tablespoons
Butter: 2 tablespoons
Cumin seed: ½ teaspoon
Asafoedita : ½ teaspoon
Water: 9 to 10 tablespoons
Salt: As needed
Oil: as needed for frying 
 

Add the rice flour, gram flour and chana dal flour into a bowl. To this add butter and salt. Mix everything and rub the mix with your fingertips till you get a breadcrumb like texture. To this add cumin seeds and asfoedita. Mix well. Add water part by part and knead to a smooth dough. Place the star nozzle into the murukku press. Place a small portion of the dough into the press. Heat oil till its medium hot. Place the murukku press over the oil and press. Let the dough fall directly into the oil. Fry on both sides till the murukku attains a golden color. Remove and drain on a paper towel.

Poha Chivda: Chivda is a regional crunchy snack usually made with flattened rice or poha. Sometimes cornflakes are also used. This snack is usually served during festivals especially Diwali. It is easy to prepare at home or can be purchased from the store. 

Recipe (Courtesy of vegrecipesofindia.com) 

Thin poha: 2 cups
Peanuts: ½ cup
Roasted Chana Dal: ½ cup
Cashews: 1/3 cup
Chopped coconut slices: ¼ cup
Raisins: 2 tablespoons
Oil: As needed for frying
Curry Leaves: 15
Chopped green chillies:2
Turmeric Powder: ¼ teaspoon
Asfoedita: Pinch
Sugar: 2 teaspoons
Salt: As needed
Oil: ½ teaspoon for tempering 

Heat a thick bottomed pan. Gently roast the poha. Do not stir, just gently shake. Once the poha becomes crisp, remove from the fire. Heat oil for frying. Fry the peanuts, cashews, chana dal, coconut slices separately till they become crisp. Fry the raisins till they become plump. Keep it aside. Heat oil, add curry leaves, green chilies and asfoedita. Sauté on a low flame till they become crisp. Add turmeric powder and salt. Also add sugar and let it caramelize. To this add the roasted poha, nuts and raisins. Gently mix. Sauté for 4 to 5 minutes preferably by shaking the pan. Switch the flame off and let the Chivda rest in the pan for around 10 to 12 minutes.

Aloo Sev: Sev is one of the most popular snacks in India and the world over. It is a crunchy noodle like snack made from gram flour to which other spices and ingredients are added to enhance the flavor. Sev is used as a part of a lot of tea time snacks like mixture, bhelpuri, etc. Sev can also be eaten as is.

 Recipe (Courtesy of sheljaskitchen.com)

 Potato: 2 medium
Gram Flour: 1 cup
Chili Powder: ½ tsp
Garam Masala: 1 teaspoon
Asafoedita: Pinch
Turmeric Powder: ¼ teaspoon
Lime: 1 teaspoon
Oil: As needed for frying

Boil the potatoes, peel and mash. To this add asfoedita, chilly powder, garam masala and turmeric powder. Add besan to it. Then to this mixture add salt and lime juice. Knead the dough till it becomes consistent. Grease hand with 1 tsp of oil and further knead. Grease the Sev maker and add the dough. Heat the oil. Once the oil is hot, hold the press over the pre heated oil. Press the dough into the oil. Cook both sides. Drain on kitchen towel. Once cooled, slightly crush with hands.

 

Navratri and Diwali are vibrant festivals celebrated with a lot of joy. Food plays a very important part in these celebrations. Families and friends come together over plates of delicacies. This year let Costking help you plan your menu and make life easy for you. We are a one stop shop for all ingredients and readymade products.

 

 

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