Deepavali or Diwali (Festival Of Lights) is a beautiful festival of Hindus. Celebrated 21 days after Dussehra, it marks the return of Lord Rama (Hero of the epic Ramayana) to Ayodhya after his 14 years exile. Thousands of traditional clay lamps are lit in houses all over the country. Lakshmi -the goddess of wealth and prosperity is worshipped. The houses are cleaned and decorated with designs drawn on the floor (kolams). It is believed that Lakshmi only enters homes that are clean and spotless. People wear new apparel, consume a rich and sumptuous feast and burst crackers.
- 1 kg Rice
- 3/4 kg Jaggery (grated)
- 2 tsp of Sesame Seeds
- Oil, to fry
- Wash rice thoroughly
- Soak them overnight and remove water completely
- Spread them on a cloth for a few minutes to make sure that the rice is dry
- Make a fine powder of it in a blender
- sieve if necessary and set aside
- The flour should be slightly damp
- Add one cup of water to the grated jaggery and heat it in a pan till it melts
- Sieve to remove any unwanted stuff
- Heat it on low flame till it becomes thick syrup
- Add the rice flour to it slowly and stir well
- Remove flame and make sure that no lumps are formed
- When slightly cool make big lime size balls of it
- Heat oil in a thick bottom pan
- Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
- Fry each one in oil on low flame till deep brown and remove
- To remove the oil completely, place it between two flat ladles and press.
- Repeat the procedure till the dough is over
- When cool store them in a container
- These Ariselu last for more than two weeks
All purpose flour 250 gms
Ghee 2 tbsp
Jaggerry 150 gms
Oil 2 cups
Salt 1/2 tsp
- Take maida in one bowl and salt to it and mix well,then add hot ghee and mix well.Make a dough with the help of water....just like the way we prepare dough for puris.Now make very small balls of this maida dough...the size should be as big as a marble(what kids play).Now take this gavvala chekka and apply some maida flour to it so that the dough doesnt stick on to it.You need a special appliance to make them...you call it gavvala chekka(made of wood).Now take one maida ball and place it at the top of the chekka and just apply a little bit of pressure and press it downwards....we get the shape of a gavva(shell).repeat the process with rest of the balls.Deep fry these balls in oil till they r light brown.Prepare one string consistency of jaggery syrup and add all these prepared gavvalu into the syrup and mix well till each and every gavva is properly coated with the jaggery syrup.
Annam Payasam Recipe
- 1/2 cup raw rice washed and drained
- 1/2 cup grated jaggery
- 1 cup water
- 1/2 lt low fat milk
- pinch of salt
- 1/4 tsp cardamom pwd
- 1 tbsp ghee
- 10-12 cashewnuts
- 1 tbsp raisins
- 1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
- 2 Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.
- 3 In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick. Remove from heat and cool.
- 5 Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
Coconut Sweet Ball
- Grated Coconut - 2 cups
- Jaggery - 2 cups
- Cardamoms - 5 nos
- Refined flour - 1/2 cup
- Oil - 250 gms
- Put the jaggery and 1/4 cup of water into a pan. Keep on a low fire and let the jaggery melt. Then add the coconut and cardamom. Stir as it thickens. Remove from fire and allow to cool for 5 minutes. Then make it into small balls.
- Mix the flour with 1/2cup of water and make into a paste. Dip the balls into the flour paste and deep fry.
- Khoya - 1kg
- Coconut pieces - 125g
- Sugar - 250g
- Kesar or saffron - 5-6pieces
- Water - 1/2cup
- Yellow food colour - a little
- Ghee - 1tbs
- Grate the coconut finely. Fry it without any ghee or oil for a few minutes in a shallow pan.
- Fry khoya separately in a heavy bottomed pan till it becomes light brown. Dissolve the kesar and colouring in water. Add sugar and heat, till sugar is dissolved. Add coconut and khoya to sugar syrup and mix well.
- Grease a plate with ghee and spread the khoya mix on it evenly. Leave till set. When set firmly, cut into diamond shaped pieces or into squares.
- Channa Dal- 1 to 2 cup
- Maida- 1 or 2 cup
- Jaggery- 1 or 1/2 cup
- Cardamoms powdered- 5 to 7
- Ghee- 1 cup
- Oil- 1 or 2 tsp
- Water- needed
- Salt- little
- Turmeric powder - little
- 1. Soak the Channa dal for 5 to 6 hours
- 2. Cook the channa dal till it becomes soft. Drain the water & keep aside until the dal should become dry.
- 3. Add jaggery to the cooked dal and keep in slow Fire for 4 to 5 minutes to allow the water to evaporate. Put cardamom powder to the mixture. Keep aside for cooling. Then grind the mixture to fine paste. Prepare a ball of this and keep in a plate.
- 4.Prepare a soft dough of maida ( with water and little salt, and oil and turmeric powder)
- 5.Take the dough and wrap it in a small round size.keep the above paste ball, fold the dough all sides and cover the paste completely.
- 6. Then press this dough slowly in a flour both sides, and gently roll out.( while wrapping if it sticks use a little flour it and then roll it.)
- 7. Put the poli on the pan, roast the both sides then put the ghee on the both sides.
- Sieved Besan flour - 500gm
- Finely powdered sugar - 600gm
- Ghee - 250gm
- Sliced cashew nuts - 50gm
- Raisins - 50gm
- Powdered Cardamom - 10nos
- Fry cashew nuts and raisins in some ghee and keep aside.Heat some ghee in a thick bottom pan on a low flame. Add besan flour and stir continuously. Occasionally add ghee into it. Keep stirring till the flour becomes golden brown and ghee separates. Remove from fire.