Diwali Recipes
Diwali is a festival of lights and celebrations, but the auspicious occasion is never complete without sweets and delicious recipes. The festive occasion brings more joy when sweets are prepared at home. Though some recipes take a long time to prepare and cook. So we have presented a list of recipes which are quite easy to prepare like Murukku, Laddu, Somas, which take short duration of time.
Murukku
Murukku is one of the most easy and simple recipes. There aren’t any elaborate procedures or processes involved, one has to just mix everything and make a delicious and soft murukku is ready in just a few minutes.
Ingredients
- Rice flour – 1 Cup
- Fried gram flour – ½ cup
- Ghee – 3 spoons
- Cooking Oil for frying
- Salt and Asafoetida - small pinch
Grind the fried gram to a fine powder. Sieve the powder and place it in a container. Add rice flour, melted ghee, salt and asafoetida. Sprinkle water and make soft dough. Make small balls appropriate to the size of Murukku mixer.
Heat the cooking oil in a large Kadai. Put a small ball into the Murukku Mixer and squeeze them to make small rings. When the oil is hot, gently glide the Murukku rings in the oil.
Fry the Murukku rings until they turn golden brown. Using the ladle, remove the rings from the oil. Use tissue paper to remove the excess oil. Repeat the same procedure for the rest of the balls. When the rings become cool, store it in an air-tight container.
Rava Laddu
Among the different kinds of Laddus, Rava Laddu is one of the easiest. Its ingredients are very simple and cooking time is less than thirty minutes. There are two variants of Rava Laddus with or without coconut and milk.
Ingredients
- Rava – 1 cup
- Grated Coconut – 1 cup
- Milk – ¼ cup
- Ghee – 2 spoons
- Sugar - 1 Cup
- Raisins – 15 nos
- Almonds – 10 nos
- Cardamom powder
Roast rava over low heat in a large Kadai until it turns light brown. Add sugar when it cools. Roast almonds and raisins in ghee in a separate Kadai. Now, mix the fried almonds, raisins with rava. Heat the mix after adding grated coconut, cardamom powder, and sugar. After a few minutes, switch off the flame and add milk to mixing it well. Allow the mix to cool and make small balls.
Adhirasam
Adhirasam is a traditional South Indian sweet prepared on Diwali. Many consider preparing the dough is tricky, but it is very easy. Prepared using rice flour and jaggery, some also use sugar instead of jiggery.
Ingredients
- Raw Rice – 1 kg
- Jaggery – ¾ kg
- Cardamom – 6 nos
- Cooking oil for frying
Wash and soak raw rice for at least 3 hours. When the rice is fully soaked, drain the water completely. In order to remove the excess water, spread the rice on a cloth or paper. After half an hour, collect the dry rice and grind with cardamom.
Heat the jaggery in a small Kadai, until it turns liquid. Filter the jaggery to remove any impurities. Add hot jaggery syrup to rice mix using a ladle. Cover the container and rest for 2 days (Don’t refrigerate).
After 2 days, make small balls from the dough and flatten them with your hands. Heat the oil and slip the flattened dough and fry until it turns red and brown. Place the Adhirasam in a paper towel since the sweet has a tendency to absorb a lot of oil. Follow the same procedure for the rest of the balls.
Somas
Somas is one among the traditional sweets prepared during Diwali. It is a simple recipe prepared using maida and filling which is mostly made of sweet ingredients. Not just Tamilnadu and Andhra Pradesh, Somas is also prepared in Maharashtra.
Ingredients
- Maida – 1 ½ cup
- Rava – ¼ cup
- Fried Gram – ½ Cup
- Grated Coconut – ½ Cup
- Cardamom – 4 nos
- Cooking oil for frying
Mix maida, rava and salt in a large bowl. Add water to make the dough smooth and soft. Cover the dough with a damp cloth for some time. For the fillings, roast the fried grams in a small Kadai. Now fry the grated coconut until the wetness goes. Add the roasted fried grams to the grated coconut and mix it well. Add powdered cardamom and sugar to taste. Now the fillings are ready.
Make small balls from the dough. Flatten the ball and filling the content with the fillings. Close the flattened ball making a half circle. Seal the edges with water using the hands.
Heat the cooking oil in a large Kadai and slip the somas. Fry the somas until turns brown. Continue the procedure for the rest of the balls.