Top Diwali Recipes

Come2India brings you a new Ebook – on Diwali Recipes – specifically on Sweets and Savories. e !unted far and wide wit!in India and present t!e top "# Sweets and "# most popular Savories from all over India. $gain we try to !ave no regional bias in t!e selection of t!ese recipes. Diwali% t!e festival of lig!ts% is celebrated wit! ent!usiasm all over t!e country. Diyas are lit and &oddess 'aksmi is welcomed !ome. 'anterns or kandeels are !ung outside t!e !ouse. Rangoli adorns t!e doorsteps. 'aksmi pu(a is performed after sunset. )!e traditional pu(a t!ali is decorated and laden wit! delicious sweets. It is t!e time for family get*toget!ers and feasts. +reparations begin in earnest a couple of weeks leading to Diwali. ,ew clot!es are boug!t and firecrackers are procured. )oday% even t!e sweets and savories t!at are so intrinsic to t!e celebration of Diwali are store*boug!t. -ut t!is time round% try a few few simp simple le Diwa Diwali li reci recipes pes for fami family ly and and frien friends ds.. eep eep alive alive t!e t!e trad tradit itio ion n of preparing a few sweets at !ome. e !ave 2 sections * Sweets and Savories. e !ave !ave select selected ed easy*t easy*to*m o*make ake recipe recipes s t!at t!at are popula popularr in differen differentt parts parts of t!e country. 'ook up our tips for an added twist. )ry t!em.... 'et t!e aroma of !ome*made sweets and savories fill your !ome wit! t!e festive spirit/ Did we say t!at t!is ebook is free0 Do a &ood arma – Spread t!e word around about t!is Ebook. S!are wit! your friends and families.

RAVA LADDU )!is simple Indian sweet is popular in most parts of t!e country. )!ese small sweet treats are easy to make and keep well for weeks.

Rava

" cup

Sugar

" cup

&!ee

"1 cup

3ilk 4optional5

" tblsp

Cardamom

" no

Cas!ew nuts about 6*7

In a pan% dry roast rava on a low flame till it gives off a pleasant aroma. -ut ensure t!at it doesn8t get burnt. 9n cooling% grind it to fine powder. +owder t!e sugar fine along wit! cardamom. Roast t!e cas!ews in a bit of g!ee till t!ey are golden brown. 3i: t!e rava% sugar and nuts. ;eat t!e remaining g!ee. $dd it to t!e mi:ture. S!ape laddus by binding t!e mi:ture into tig!t balls. Store t!em in an air*tig!t container.

=ou can add a couple of tbsp of milk to t!e mi:ture w!ile binding. )!is makes it easier. -ut t!en t!e laddus mig!t not keep for long.

)!e ric! flavor of cas!ews comes t!roug! in t!is Indian sweet% one t!at finds pride of place during most festivals and (oyous occasions.

Cas!ewnuts @## gms soaked 2 !ours in water Sugar A## gms &!ee " tbsp Cardamom @*B finely powdered

&rind cas!ews to a fine paste wit! very little water. ;eat sugar and cas!ew paste in a !eavy* bottomed pan. Cook on medium !eat% taking care to keep stirring continuously. $ soft lump will t!en start to form. $dd g!ee and cardamom powder and mi: well. Spread t!is mi: on a greased rolling board. board. Roll lig!tly lig!tly wit! a rolling pin to reuired t!ickness. t!ickness. Cut into diamond diamond s!aped ka(u katlis.

< =ou can add silver foil before s!aping t!em into diamonds. $ variation to t!is recipe of ka(u katli is to add some saffron dissolved in warm milk. )!is can be added w!en you add t!e cardamom powder.

Dark brown (aggery*soaked delicacies of Sout!ern India% $t!irasams are usually made for Diwali.

Raw Rice 2##gm soaked in water for about 2 !ours  >aggery "@#gm ater @#ml Cardamoms @*B powdered fine Dried ginger powder 2 tsp 9il for frying

Drain t!e rice and spread out to dry on a clot!. &rind t!e slig!tly damp rice. )!e rice powder s!ould be uite fine. =ou can sieve out t!e coarser pieces. $dd cardamom powder and dried ginger powder to t!e rice flour. $dd some water to t!e (aggery and bring it to a boil. Strain t!e mi:ture to remove impurities. -oil t!e syrup again till it is t!ick. +our it into t!e ground rice mi:. old in t!e mi:ture to form doug!. 'eave it aside for a couple of !ours. nead t!e doug! into balls. &rease your !ands to aid t!e s!aping. latten eac! ball. ry t!ese at!irasams in !ot oil till t!ey are deep brown. +ress down t!e ladle on eac! of t!em as t!ey are frying. < =ou can store t!e e:tra at!irasam doug! in a refrigerator in a air*tig!t container for use later. or ease of preparation% you can try t!e ready $t!irasam mi: available off t!e s!elves.

Crescent*s!aped fried pastries% stuffed wit! coconut*based fillings% karan(is are a popular sweet in 3a!aras!tra and arnataka. )!ey are made during many festivals% especially Diwali and &anes! C!aturt!i. )!ey are popularly called &u(iyas in t!e ,ort!ern states and made during t!e ;oli festival.

!eat lour " cup &!ee A tbsp Salt " pinc! &rated Coconut " cup Sugar A cups 3ilk " cups $lmonds B Raisins "# Cardamom +owder "12 tsp +oppy seeds " tsp 9il for frying

or t!e outer covering% mi: salt% flour and g!ee. &radually add water and knead to form firm doug!. Cover wit! wet clot! and set aside. or t!e stuffing% take sugar% milk and coconut in a pan and cook on gentle !eat. $dd cardamom powder and c!opped cas!ews and raisins. Divide t!e doug! into about 2# balls% so t!at you can roll t!em out like small c!apattis. +lace a spoonful of stuffing in t!e center and fold eac! in !alf. )wist t!e edges to form a pattern. =ou can use a mould to get attractive attractive s!apes. s!apes. Deep fry t!e karan(is karan(is for about 2 minutes minutes in !ot oil till golden brown. < =ou can substitute substitute (aggery for t!e sugar for a totally totally different different flavor. Ensure t!at no filling filling comes in between t!e sealed edges or else t!e karan(i or gu(iya will open w!ile frying. or &u(iyas% t!e filling is usually ric! wit! k!oya 4mawa5 and dry fruits.

9oFing wit! t!e flavor of fres! coconut% coconut barfi is made for for festive occasions and often (ust as tea*time accompaniment.

&rated coconut A cups Sugar 2 cups 3ilk A1 cup Ganilla essence A* drops

?se a t!ick*bottomed saucepan and mi: coconut% sugar and milk. ;eat t!e mi:ture on low flame till all t!e ingredients blend well and t!e mi:ture starts turning t!ick. $dd t!e vanilla essence. Spread t!e mi:ture on a greased tray and allow it to cool before cutting into desired s!ape. Store in air*tig!t container. < =ou can e:perim e:periment ent wit! differ different ent flavori flavorings ngs.. Instea Instead d of vanill vanilla% a% you can go in for for t!e traditional cardamom powder. $dding saffron brings on a different flavor and ric! color. ?se condensed milk for a ric!er version.

+edas are a popular mit!ai made wit! k!oya. &arnis!ed wit! slivered nuts% pedas can be easily prepared at !ome.

+aneer 2@# gms Condensed milk 2## gms Sugar @ tsp 3lk powder B tsp 3aida" "12 tsp Cardamom powder 2 tsp esar strands

&rind t!e paneer in a mi:er. )!en add all t!e remaining remaining ingredients ingredients and grind till it is a smoot! smoot! paste. In a nonstick pan% !eat t!e paste on low !eat% stirring continuously till it leaves t!e sides. It will form a lump. ?se attractive molds to create pedas. $dd a pinc! of caradamom powder in t!e mold and fill wit! mi:ture. ?nmold to get delicious 3alai +eda.

< =ou can s!ape t!em into small round balls wit! a small dent on top or even s!ape t!em into rolls. &arnis! wit! slivered almonds or crus!ed pistac!ios.

)!e !eady mi: of g!ee and c!ickpea flour along wit! sugar and cardamom makes for a simple yet tasty laddu.

&ram flour or besan 2 cups Sugar " cup &!ee "12 cup $lmonds @ Raisins "# Cardamom powder " tsp

Sift c!ickpea flour to avoid getting lumps later. +owder t!e sugar fine. Coarsely c!op t!e almonds and roast t!e raisins in a bit of g!ee. ;eat t!e g!ee in a t!ick*bottomed t!ick*bottomed pan on a low flame. $dd besan and keep roasting till t!e aroma from it is wafting across. Switc! off t!e flame. $dd t!e sugar and cardamom powder as well as t!e almonds and raisins into t!e besan mi:ture. S!ape tig!t balls from t!e mi:ture and leave aside to cool. Store t!e -esan 'addus in an airtig!t container. $lternatively you can try t!e simple microwave version. 3i: t!e besan and g!ee in a t!ick glass bowl. 3icrowave 3icrowave it for about A minutes. minutes. Stir after after eac! minute. )!en microwave microwave for anot!er anot!er !alf minute. Remove and let t!e mi:ture cool. $dd t!e powdered sugar and nuts and mi: well. S!ape into laddus. < Instead of adding t!e raisins to t!e mi:ture% you can add t!em individually to eac! besan laddu w!ile you are s!aping t!em. =ou can also fry some cas!ew pieces and use t!em w!ile s!aping t!e laddus.

Small pearls or boondis s!aped into delicious laddus. )!e sweet boondis can also be eaten wit!out s!aping t!em into laddus.

&ram flour or besan 2 cups 3ilk @## ml Cardamom powder "12 tsp &!ee A cups or Syrup< Sugar 2 "12 cups ater A "12 cups 3ilk 2 tbsp &!ee A cups

-oil sugar and water. !en t!e mi:ture is ready% add milk and boil for a few minutes as t!e impurities will rise to t!e top. Strain t!is and continue to boil t!e sugar syrup till it is sticky. $dd cardamom powder and food color. or -oondi< 3i: flour and milk to a smoot! batter. ;eat t!e g!ee in a !eavy frying pan. &ently pour a bit of batter over t!e strainer !eld over t!e !ot g!ee. )!is will form small boondis in t!e g!ee. ry and remove remove gently. Repeat wit! all t!e batter. Immerse Immerse boondi boondi in syrupH syrupH ensuring ensuring t!at t!e boondis are not swimming in e:cess syrup. Spread t!is mi: on a large plate and sprinkle a little !ot water over it. eep it covered for about "# minutes. S!ape t!e mi:ture into laddus. < =ou can use edible silver leaf foil as a garnis! on t!e laddus. C!opped pistac!ios and almonds added to t!e boondis before s!aping t!e laddus make for a ric! festive version. C!oose a sieve based on t!e siFe of boondis you want to make. )!e Sout! Indian version of boondi laddus are flavored wit! crus!ed cardamom% cloves and sometimes edible camp!or.

$ dry version of t!e regular gulab (amuns% kala (amuns are tasty and make for a delicious Indian dessert. Serve t!em wit! cold vanilla ice cream for a variation.

&rated mawa 2 cups lour 7 tsp Cardamom A finely powdered Sugar A cups Saffron strands 9il for frying

+repare sugar syrup by dissolving t!e sugar in about a liter of water and boiling it till it reac!es string consistency. $dd saffron. Combine mawa and flour and mi: well% kneading into a firm doug!. Divide t!e doug! into about 2@ portions and s!ape into (amuns% eit!er round or rolls. Deep fry t!e (amuns till t!ey are dark brown. Drain and immerse t!em in t!e sugar syrup. $fter about !alf !our% drain t!em. < or garnis!ing ala >amuns% you can eit!er roll t!em in desiccated coconut% wrap t!em in silver foil or slivered pistac!ios.

9ne of Sout! Sout! India Indias s most most famous famous sweets% sweets% 3ysore 3ysore +ak comes comes in soft soft and firm but porous porous consistencies. =ou may need to try t!is out a couple of times to get it rig!t/

&ram flour " cup Sugar " cup &!ee " cup Cardamom powder "12 tsp

)ake a teaspoon of g!ee in a pan and !eat it on low flame. +our in t!e flour and keep stirring till it is slig!tly dark and aromatic. aromatic. eep aside. $dd water to t!e sugar sugar and boil to form syrup. Do not wait for t!ick syrup. Slowly add t!e flour as you keep stirring to avoid lumps. &radually add t!e g!ee but continue to keep stirring t!e mi:ture around. It will frot! and slowly start to t!icken and start forming a lump. eep a greased plate ready. +our t!e mi:ture into t!e greased plate and allow it to cool. Cut into slabs w!en it is slig!tly warm but firm. $fter it !as completely cooled% you can store t!e 3ysore +ak in an airtig!t container. < Don8t wait for t!e mi:ture to completely cool down to cut it. =ou can increase t!e amount of g!ee to get t!e softer ric!er version.

3at!is or mat!ris are a traditional snack in large parts of ,ort! India. Served wit! spicy or tangy c!utney% mat!ris are crunc!y party food.

lour 2 cups Salt " tsp $(wain "12 tsp 9il @ tbsp 'ukewarm water for kneading 9il for frying

3i: flour% salt% a(wain and oil. nead into firm doug! by adding reuired water% little at a time. eep t!e doug! aside for about 2# minutes. Divide t!e doug! into about # balls and roll into circles of about 2J t!ickness. +rick in a few places. Deep fry eac! of t!e pieces till golden brown. Store t!e mat!ris in airtig!t containers.

< =ou can use w!olew!eat flour instead of plain flour for a !ealt!ier version.

$ favorite snack wit! all% murukkus or c!aklis come in different versions. )!e variations are based on t!e flours and t!e s!apes t!at are used.

Rice lour 2 cups -esan 1 &ram lour " cup -utter% softened A tbsp $(wain Seeds " tsp )urmeric +owder "1 tsp $safetida +owder "1 tsp Red C!ili +owder to taste Salt to taste 9il for deep frying

3i: t!e flours% red c!illi powder% a(wain% salt% asafetida and butter in a bowl and mi: well to get a soft doug!. ?se little water w!ile mi:ing. )ake a kadai wit! oil for deep frying. )ake a portion of t!e doug! and fill in t!e murukku or c!akli press. +ress t!e top of t!e sieve to get t!e murukku s!ape over a ladle. Dip t!e ladle in !ot oil to fry t!e murukku till golden brown. Drain on paper towels. < =ou can make maida murukku. $lternatively% murukkus are made wit! a mi: of rice and urad dal flour. ry t!e murukkus in !ot oilH else t!ey will turn out oily. Dont take t!em out before before t!ey !ave turned golden brown% else t!ey will turn soft on cooling.

Spicy -oond!i Sev

" cup

" cup

Ribbon pakoda "1 cup 3urukku

2*A no

+eanuts

"1 cup

Roasted gram

"1 cup

Rice flakes

"1 cup

res!ly ground pepper Curry leaves Salt

"1 tsp

few

to taste

Cas!ewnuts

B

Cornflakes

"12 cup

=ou need to deep fry t!e peanuts% roasted gram% rice flakes% curry leaves% cas!ew nuts% cornflakes in oilH one at a time. $dd a bit of salt to t!e oil. Drain t!e e:cess oil on a kitc!en towel. )oss all t!e ingredients toget!er and ground pepper. Store in an airtig!t container.

< C!ivda can be done in t!e same way but wit! t!ick flattened rice. =ou can try various seasonings% suc! as wit! c!ili and turmeric powders.

,ippatu or )!attai as it is called in )amil ,adu is a snack item popular in arnataka. Ideal as a tea*time munc!% t!ey are made mainly wit! rice flour. -ut t!ere are variations suc! as spicy ones% baked ones and t!ose wit! peanut powder or roasted gram powder.

Rice flour

2 cups

Roasted gram or peanuts C!ili powder -utter

A1 cup

2 tsp

2 tblsp

!ite sesame seeds ater

as needed

Salt

as needed

9il

for deep frying

$safetida

"1 tsp

Curry leaves

few

" tblsp

Coarsely powder t!e peanuts or roasted gram. 3i: rice flour wit! ot!er ingredients to make firm doug!. ?se a plastic s!eet and coat it wit! a bit of oil. 3ake balls of t!is doug! and flatten into small discs on t!e plastic s!eet. Deep fry t!e nippats or t!attai in !ot oil till golden brown.

< =ou can add finely c!opped onions to t!e doug!. If you want to savor t!e nippats sans t!e oil% go in for t!e baked version. ?se w!eat or plain flour instead of of rice flour. $dd a tsp of baking soda and bake t!e discs for about "@ * 2# minutes.

Crunc!y savory crackers% s!ankarpali or namak para are popularly made during Diwali and ;oli. =ou can c!ange t!e flavorings based on personal preferences.

3aida " cup !eat flour " cup Rice flour 2 tsp C!ili powder 2 tsp $safetida "1 tsp Cumin seeds " tsp Salt to taste ater

3i: all t!e flours flours and add t!e seasonings. seasonings. ;eat 2 tbsp of oil and add to t!e mi:ture. nead into soft doug! wit! (ust enoug! water. eep aside for about 2# minutes. Roll out t!e doug! into a t!in c!apat!i. Cut out suares or diamonds wit! a s!arp knife or cookie cutter. Deep fry t!em in !ot oil till golden brown. Store in an airtig!t container. < S!ankarpalis are also made like sweet biscuits. ,amak paras are flavored wit! carrom seeds or onion seeds.

C!ickpea flour spirals seasoned wit! carrom seeds and pepper% &ant!ia is a favorite snack in &u(arat. Served wit! &ant!ia c!utney made wit! green papaya and greeen c!illies% t!ese flour sticks go well wit! masala c!ai.

&ram flour " cup Carrom seeds 4a(wain5 " tsp $safetida a pinc! Salt 9il for deep frying

Sieve t!e gram flour and add salt% asafetida and a(wain. $dd about @ tsp of oil into t!e mi: and rub in t!oroug!ly. $dd water and make soft doug!. ?se a perforated ladle 4gant!ia (!aara5. 3ake batc!es of gant!ia by pressing batter onto t!e ladle into !ot oil. ry for a minute. Do not fry t!em till t!ey are brown. Drain on paper towels. Store in airtig!t container.

< ?se turmeric and c!ili powders for spicy gant!ia. =ou can use t!e sev press and make teeka gant!ia. &ant!ias can be best relis!ed wit! deep fried green c!illies% carrot s!reds% salad and mango pickle.

$ !erbal concoction of dried ginger t!at aids digestion and ideal for t!e feasting season of Diwali. =ou can also use it regularly after a particularly !eavy meal or party.

Dry ginger A# gm Cumin seeds 2# gm $(wain seeds 6# gm andat!ippili 4long pepper5 2# gm 'iuorice "# gm Cardamom @ gm  >ati p!ala @ gm  >aggery 2## gm &!ee "## gm

&rind t!e dry ginger% cumin seeds% a(wain% long pepper% liourice and cardamom wit! a little water. )ake t!e (aggery in a bit of water and boil till it starts t!ickening. $dd t!e ground !erbs and keep stirring till it turns (am*like. $dd g!ee and mi: well. Store in a glass bottle w!en cool.

< =ou can add a few drops of !oney w!en t!e le!yam is being stored. Instead of dry ginger% you can use fres! c!opped ginger. Digestive c!urans can also be made at !ome for regular use.

)!in savory strips mildly spiced wit! c!ili and asafetida% ribbon pakoda is a traditional snack of )amil ,adu.

Rice flour 2 cups &ram flour " cup C!ili powder " tsp Salt $safetida "1 tsp Sesame seeds " tsp -utter " tbsp 9il for deep frying

Sieve bot! besan and rice flour and mi: in a bowl. $dd c!ili powder% salt% asafetida% butter% sesame seeds. nead into soft doug! wit! water. ?se t!e Ribbon +akoda press to prepare flat strips directly into !ot oil. oil. ry till golden yellow. yellow. Drain on paper towels. Cool and store in airtig!t airtig!t containers.

< Dont let t!e ribbon ribbon pakodas turn brown. Ensure t!at t!e oil is !ot enoug! lest t!e pakodas turn out soggy and soak in too muc! oil.

)ypical )ypical of arnataka% arnataka% kodubale are bangle*s!a bangle*s!aped ped crunc!ies. )!e name is derived derived from t!e annada words for cows !orn 4kodu5 and bangle 4bale5. )!is is also called c!agodilu in $nd!ra +rades!.

Rice flour @ cups Cumin seeds " tsp Salt -utter 9il for frying

$dd cumin seeds and salt to t!e flour. 3i: in softened butter and knead well. )ake small balls of doug! at a time. 3ake ropes wit! t!e doug! and use moistened !ands to (oin and form small bangles. ry on low flame till golden brown. Drain on paper towels. =ou can c!eck if t!ey are fried rig!t by breaking one on cooling. If it is crispy wit! crumbs in t!e center% it is fine. Store in air* tig!t containers after t!ey cool.

< In case t!e doug! is dry% knead again wit! a bit of milk. Do not let t!e doug! stay for long after kneading% lest t!e kodbales turn dark on frying. =ou can add c!ili powder for a spicier snack.

&ram flour " cup $safetida a pinc! )urmeric powder "1 tsp Salt to taste 9il for frying

3i: gram flour% asafetida% turmeric powder and salt. $dd about @ tbsp of !ot oil to t!e mi:. nead into soft doug! wit! enoug! water. ?se a sev press to get strands of sev into !ot !ot oil. ry till lig!t brown and crisp. Cool and store in an air*tig!t container.

< =ou can make plenty of variations to t!e basic sev batterH spinac!% garlic% c!illi or tomato. =ou can try ot!er flavoring tooH pepper and !erbs.

Spices and condiments

3irc!

3ilagai

3ulaku

3enasinakayi

3irc!i

3arc!a

'anka

D!aniya

ot!amalli

ot!ambalari

ot!ambari

D!ane

D!aniya

D!aniya

+erungayam

+erungayam

;ingu

;ing

;ing

;ing

>eerakam

>eerakam

>eerage

>ira

>iru

>ira

3et!i

Gent!ayam

?luva

3ent!e

3et!i

3et!i

3et!i

'avang

rambu

rambu

'avanga

'avang

'avang

'abanga

>at!ipat!ri

>at!ipat!ri

>aypatri

>aypatri

>ayitri

$drak

In(i

In(i

S!unti

$le

$du

$da

'e!san

+oondu

Gellulli

-ellulli

'asoon

'asan

Ras!un

alimirc!

3ilagu

urumulagu

ari menasu

3ire

3ari

&olmaric!

Imli

+uli

+uli

;unise !annu

C!inc!

$mli

)etul

;aldi

3an(al

3an(al

$ras!ina

;alad

;ald!ar

;olud

Elaic!i

=elakkai

Eelakkayi

=elakki

Geldoda

Illayc!i

Elac!i

Dalc!ini

+attai

aruvapatta

C!akke1dalc!in

Dalc!ini

)a(

Darc!ini

)amal

)amal

patra

patra

ved!a

;ing

 >ira

 >avit!ri

i

)amal

)!alis!appat

patra

tiri

aruka patta

+atraka

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Come2ndia   ! it is all about ndia ! passionately captured and written with no Come2ndia  comm commer erci cial al bias bias.. Sh Show ow your your soli solida dari rity ty by liki liking ng come come2i 2ind ndia ia in your your soci social al networking circles. f you have not read our earlier "book, read now. #rom Chettinad $iryani to hot fiery %oan &indaloo recipes are available in our site and some are collated in this "book below. 'ry our Spicy (ecipes from South ndia