South Indian Diwali Special

Traditional Sweets and Snacks

 (South indian)


Diwali (Deepavali) is a celebration of light, light and tasty homemade food in South India. This day starts early in the morning, which means oil baths before sunrise, the burning of diyas, crackers, and, of course the preparation of typical sweets and snacks, which spread the air in each house with festal scent. These desserts are not a mere cuisine, but a combination of love, tradition and togetherness that are transmitted across generations.


 1. Murukku (Chakli)



Ingredients:

  • Rice flour – 2 cups
  • Urad dal flour – ½ cup
  • Butter – 1 tbsp
  • White sesame seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Asafoetida – a pinch
  • Salt – as needed
  • Water – as needed
  • Oil – for deep frying


Preparation:

  1. Wet raw rice will be taken 2 hours and drained.
  2. Wipe it and dry it off partially and grind it into fine powder.
  3. Jaggery dissolved in water and strained in a pan.
  4. Heat the syrup until it softens to a soft-ball stage.
  5. Add rice flour a little bit at a time, and combine with ghee and cardamom.
  6. Rest the dough overnight.
  7. Roll into miniature discs and fry them in ghee or oil till golden brown.

Speciality:

Crunchy and fragrant Murukku is the snack of the Diwali celebrations in any South Indian household.


 2. Adhirasam



Ingredients:

  • Raw rice – 2 cups
  • Jaggery – 1 ½ cups
  • Cardamom powder – ½ tsp
  • Ghee – 1 tbsp
  • Oil – for frying


Preparation:

  1. Soak raw rice will be taken 2 hours and drained.
  2. Wipe it and dry it off partially and grind it into fine powder.
  3. Jaggery dissolved in water and strained in a pan.
  4. Heat the syrup until it softens to a soft-ball stage.
  5. Add rice flour a little bit at a time, and combine with ghee and cardamom.
  6. Rest the dough overnight.
  7. Roll into miniature discs and fry them in ghee or oil till golden brown.

Speciality:

Adhirasam is an Indian traditional Tamil delicacy which has a soft texture and intense jaggery and rice flavour.


3. Mysore Pak



Ingredients:

  • Gram flour (besan) – 1 cup
  • Ghee – 1 cup
  • Sugar – 1 ½ cups
  • Water – ½ cup


Preparation:

  1. Pour the besan and roast in a little of 2 tbsp of ghee.
  2. Prepare sugar syrup in a pan using water until it becomes one-string.
  3. Slowly add the roasted besan when stirring continuously.
  4. Add ghee gradually till the mixture begins to pull off the sides.
  5. Bake in a greased tray and leave it to cool.
  6. Cut into pieces while warm.

Speciality:

This courtly sweet is melt-in-your-mouth sweet - a Diwali feast of the royal kitchens of Mysore.


4. Rava Ladoo



Ingredients:

  • Rava (semolina) – 1 cup
  • Sugar – ¾ cup
  • Ghee – ¼ cup
  • Cashews – 1 tbsp
  • Raisins – 1 tbsp
  • Cardamom powder – ½ tsp
  • Milk – 2–3 tbsp


Preparation:

  1. Roast rava in ghee till light golden.
  2. Roast cashews and raisins differently in a small amount of ghee.
  3. Sugar- Roast Rava/Cardamom- Finely grind sugar and combine with rava and cardamom.
  4. Add cashews and raisins, which are fried.
  5. Add warm milk a small portion of it and roll into laddoo.

Speciality:

Light-smelling, soft, and simple to prepare Rava Ladoo is a dish that is popular during festivals in South India.



5. Indian Snack (Mixture) (South Indian Snack Mix).



Ingredients:

  • Oma podi (sev) – 2 cups
  • Boondi – 1 cup
  • Fried peanuts – ½ cup
  • Curry leaves – a few
  • Cashews – 2 tbsp
  • Red chili powder – ½ tsp
  • Salt – to taste
  • Hing – a pinch
  • Oil – 2 tbsp


Preparation:

  1. Fry curry leaves and cashews in heat oil.
  2. Combine in a large bowl; oma podi, boondi, peanuts, and the fried items.
  3. Add hing, red chili powder and salt. Toss gently.
  4. Keep in an air tight container upon cooling down.

Speciality:

It is a spicy, crunchy snack that is a great addition to your Diwali sweets plate.



6. Coconut Burfi



Ingredients:

  • Grated coconut – 2 cups
  • Sugar – 1 cup
  • Milk – ¼ cup
  • Ghee – 2 tsp
  • Cardamom powder – ½ tsp

Preparation:

  1. Sugar and milk may be put in a heavy-bottomed pan.
  2. After the sugar has been dissolved, grated coconut can be added and stirred.
  3. Add ghee and cook until the mixture becomes thick, and leaves the sides.
  4. Pour into greased tray, flatten and cut into squares after it is set.

Speciality:

Easy, fragrant, and tasty - it is an indispensable classic dessert of coconut lovers.

Comments

Post a Comment