Diwali: Recipes for This Auspicious Occasion

The sacred festival of Diwali is celebrated by the Jains, Sikhs and Hindus throughout the world.

Fireworks, candles and golden-lit lamps are used to light up the sidewalks, doors and streets. The

festival is a symbol of triumph of light on darkness & goodness on evil. The festival is also known

for the prayers offered to Goddess Laxmi(Goddess of prosperity and wealth).

This festival is celebrated differently in different regions. The celebrations differ in terms of food,

variety and the style of cuisines.

Here, we give you a perfect menu for perfect Diwali feast:

Snacks: Snacks are most often prepared with ghee, spices, sugar and whole-wheat flour/puffed

rice. As some of these are made with Chickpea flour as a main ingredient, these are gluten-free

naturally.

Shakarparra: Shakkarpara is a North Indian dish that can be prepared easily. It requires

fewer ingredients. This dish has a long shelf life and can be eaten as a dessert.

shakkar_para

Chevdo: These are roasted rice flakes that are prepared with dry fruits and spices.

43-2

Pakoras: These are prepared with vegetables soaked in batter and deep fried. These can

be said to be Indian tempura.

pakodas

Mutthiya: These are fried dumplings prepared with calabash or bottle gourd.

download

Ghatiya: These are fried strips prepared with dough of graham flour.

gathiya

Main dishes: These often include those dishes that are familiar to the lovers of Indian food:

• Vegetarian curries including Undhiyu

undhiyu

Lentil curries

slow-cooker-red-lentil-curry

Poori and aloo ki sabzi(deep fried bread with spice sauteed potatoes) with Shrikhand

shrikhand

Paratha(Indian flatbread)

whole_wheat_paratha

Desserts/Sweets: These are also known as mithai and are most of the time made of milk in some

form. These are sometimes prepared with grains. Many of these sweets are deep fried in ghee.

Some common ingredients of sweets include spices like saffron, cinnamon and cardamom.

Ingredients like fig and coconut and also vegetables cooked with ghee and sugar are mixed to form

halvah.

Coconut Barfi: This preparation is similar to a fudge and is made with sweetened

condensed milk, cream and coconut.

milk-coconut-burfi

Gulab Jamun: These are fried milk dumplings that are very spongy. They are put into

rosewater and saffron syrup.

download-1

Ras malai: These are paneer cheese dumplings that are served when soaked in sweet and

creamy sauce.

hqdefault

Halvah: Halvah is a dense, sweet fudge that is very popular in India as well as Middle

East. There are a lot of varieties prepared with sesame seeds and carrots.

download-2

Jalebi: These are similar to funnel cakes. After soaking in saffron sauce, they are dried to

give a crispy taste.

jalebibhajjipramod-jalebi-koramangala-bangalore

Kheer: Kheer is a delicious rice pudding.

download-3

So, enjoy this Diwali with these perfect recipes and share them with your loved ones.

Guru Nanak Jayanti and Traditional Sweets

Guru Nanak Jayanti or Guruparb is celebrated on the full moon day of the month of Kartik(October-November). On this auspicious day, Guru Nanak, the founder of Sikhism was born. The Sikh Guru’s birthday is also known by the name of Guruparb.

On the occasion of Guru Nanak Jayanti, the Sikh community makes merry and feasts on tasty food. Sikh community around the world including those of Punjab and Haryana celebrate this occasion with great fervor! The whole community immerses in the festive mood. A lot of dishes including sweets are prepared for this occasion. These sweets are shared with the near and dear ones.

Photo Courtesy: Thinkfeed

Photo Courtesy: Thinkfeed

On this day, special Langar(or Lunch) is organized by the Gurudwara volunteers. The Sikhs distribute free sweets and lunch while performing seva(service) or bhakti(devotion). People from any religion can participate in a Langar. Special Prasad(pious food) known as Kara Prasad is given to all present in the Gurudwara.

Here we give you some delicious recipes of sweets for Guru Nanak Jayanti:-

  • Atta Ka Seera: Atte Ka Seera or Atte Ka Halwa is a very popular sweet of North India. It is very easy to make and can be made on special occasions like Guruparb.

Atte Ka Halwa

Atte Ka Seera Recipe

 

  • Malai Ladoo: Malai Ladoo is also a very famous sweet. Their taste is very similar to that of Sandesh.
Photo Courtesy: Youtube

Photo Courtesy: Youtube

Malai Ladoo Recipe

 

  • Jalebi: Jalebi is the “Queen of Sweets”. It is very popular for special occasions. It is a perfect sweet for Guru Nanak Jayanti.

Awadhi_jalebi

Jalebi Recipe

 

  • Kaju Barfi: Kaju Barfi or Kaju Katli is a special sweet that is made of Cashews. It is a perfect for exchanging with friends and family during Guruparb.

52de5906e4b09d29b166a647-6498412669_aab24f320d

Kaju Barfi Recipe

JALEBI: THE KING(or some would say THE QUEEN) OF SWEETS

Awadhi_jalebi

If we talk about sweets, Jalebi is surely “The king of sweets”.

Jalebi is a popular sweet of India that is also prepared in Middle East and Pakistan. It is popular throughout South Asia, Middle-East, North and East Africa. It is made traditionally during many important celebrations and festivals. Jalebi is also known by the name of Zulbia.

It is prepared by deep-frying of wheat flour (maida) batter in circular shape. After frying, it is soaked in syrup of sugar. They are a popular sweet during the festivals of Diwali and Ramadan.

Jalebi can be eaten warm or cold. They are chewable from outside, with an exterior which is sugary and crystallized. The syrup for the Jalebi sometimes contains citric acid, lime juice or rose water. In North India, Jalebi is served with curd or rabri and added flavors like kewra or scented water.

Jalebi_2

Try this recipe of Jalebi>>>http://bit.ly/1MFZdKw

Jalebi is very similar to a West Asian dish. The word Jalebi has been derived from Zulabiya or Zalibiya(in Persian) which is a similar dish. In West Asia, it is served by Christians during the feast of Theophany or Epiphany. In Iran, there was a custom of giving Zulabiya sweet to the poor during the festival of Ramadan. A cookbook of 10th century contains many recipes of zulubiya. Many 13th century recipes of Jalebi are present. The most prominent is the one mentioned by “Muhammad bin Hasan al-Baghdadi” in a cookbook.

download (3)

Try this recipe of Jalebi>>>http://bit.ly/1NfNoAg

The dish was introduced to Indian continent by the Persian invaders in 15th century. At that time, Jalebi was known as Jalavallika or Kundalika. Jalebi is mentioned in the works of a Jain author Jinasura of around 1450 CE. The ingredients and recipe of Jalebi are mentioned in a Sanskrit work of 1600 CE named “Gunyagunabodhini”.

In Iran, Jalebi is known as zulabia(Persian) and it is sweetened with sugar and honey. It is also flavoured with rose water and saffron.

It is also known as “zalabia” in Israel, Egypt, Lebanon and Syria. It is known as “zilebi” in Maldives.  In Nepal, it is known as “jeri”.

Try Jalebi at home with the following different recipes:-