Diwali is rightly called as the festival of lights and feasts. When we think of Diwali, we are not only reminded of lights, prayers, crackers and Rangoli, but, very much about gujiyas, namkeens and hundreds of other mouth-watering sweets and savouries. Here are the topmost Traditional Diwali Recipes 2016 to offer and welcome Lord Rama and Goddess Laxmi:
- Gajar Halwa
It’s the beginning of the winter season and you can find some fresh and juicy carrot in the Indian veggie market.
- Wash, peel and then grate about 2 kg of carrots.
- Take a deep bottom pan and add 4 tbsp. of ghee and half fry the grated carrots for about 7-8 minutes under low sim.
- Add about 5 cups of full cream milk plus 100 gms. of grated khoya or 100ml of condensed milk. Mix well. Add about 1 tsp. of cardamom powder.
- Boil the milk and let it simmer, until condensed.
- Add 1 cup of cane sugar or diet sugar (if using unsweetened khoya) and reduce the milk completely. Cool.
- Add 1 tbsp. of ghee and garnish with crushed cashew, raisins, saffron, silver leaf and pistachio.
- Kaju Katli
The creaminess and the slight sugary touch of this sweet has made it India’s most favourite sweet dish and it is a popular Diwali gift option as well.
- Powder about 500gm of cashews in a dry grinder to form a fine powder.
- Heat the pan and add ½ cup of water and 1 cup of sugar to form fine sugar syrup and add the entire powdered cashew in it.
- Add a few drops of kewra water and mix the mixture on low heat. Turn off the heat and cool the mixture slightly.
- Spread the dough with the help of a rolling pin and let it set on a greased plate. Cool it. Cut barfis into diamond shape.
- Use silver leaf and chopped pistachios to decorate.
- Namak Pare
Too much sugar this Diwali? Balance your taste buds with this delicious savoury recipe of Namak Pare:
- Mix 2 cups of all-purpose flour, 1 tbsp. of semolina, salt to taste, 2 tbsp. ghee and mix the flour well.
- Thoroughly knead to make thick dough and let it set for 30 minutes.
- Spread some flour dust and roll out the dough into a thin chapatti and cut out diamond shaped pieces from it.
- Heat oil and deep fry these pieces until light brown.
- Remove the namak pare on a tissue paper and let it cool to gain colour, consistency and taste.
Wish you all a very happy and delightful Diwali!