Five Easy South Indian Diwali Recipes
The Diwali SpreadDiwali recipes at our place were always grand. Five types of sweet, three types of savory snacks for Diwali day. Of course, the lunch was a sumptuous spread as well. As children, I remember it was a challenge to even attempt to lunch, after a sumptuous snack feast in the morning. Amma used to make – Mysore Pak, Adhirasam, Coconut Barfi, Jilebi (not Jalebi – this one is called Imarti in North India), and Boondi Laddoo. The savory snacks spread included Mixture (actually a mixture of various savory dishes, Thattai – a flat disc-like snack, Ribbon Pakoda or Nada Thengozhal – a long flat, serpentine savoury snack, and Mullu Thenogzhal – not to miss her Murukku – her trademark snack that she was a master at. The art of making murukku with your hands is a dying art, if not dead already. Read this story on the art of making handmade murukku or Kai Murukku ( Kai means Hand, in Tamil). It is from The Star Online and is a story by Edward Rajendra.
Our Top 5 Diwali RecipesInterestingly, even within India, the way Diwali celebrated differs from region to region – definitely between the South and North India. As children, the biggest thing about Diwali was there was no Naivedyam – or offering of the sweetmeats to the Divine. So, we could taste it when we wanted and dig into them when we pleased. What fun! So this post is about the top five of our family’s Diwali sweetmeats–and our family’s recipe for these snacks and sweets. I will list the sweets first, and then the savory snacks.
AdhirasamAdhirasam is rice flour and jaggery based sweet – deep-fried patty. It is usually a dish for the auspicious occasions and is offered to the Divine as Naivedyam or Prasadam (dishes presented to the divine during worship on auspicious occasions). Though it is an easy dish to make, the rice flour is slightly tricky to make, although simple. Follow these simple steps for the Adhirasam recipe
Adhirasam is a jaggary based South Indian sweet, usually prepared during festivities or auspicious occasions like weddings
- 1 cup Rice Flour
- 1 cup Jaggery
- ½ tsp Cardamom Powder
- Oil For Deep Frying
For the Rice Flour
- Soak the rice in water for about four hours.
- Once soaked, drain the water completely and spread the rice out on a cloth or a clean newspaper to dry.
- Important tip for great Adhirasam: You should dry the rice just enough so that it retains some moisture. Do not make it bone-dry as the Adhirasam will come out flaky and dry
- Sieve the blended flour through a fine sieve so that you get a very fine rice flour. Keep it aside
To Make the Adhirasam
- In a kadhai, add the jaggery and about one fourth cup of water. Let the jaggery melt completely into the water. When the mixture starts frothing, check for the consistency by dropping a small portion in a bowl of water. If the jaggery mix holds shape, then the syrup is ready
- Switch off the flame. Now, add the rice flour in small batches to this jaggery syrup. Keep mixing while adding the flour.
- Add the cardamom powder
- Mix well into a thick consistency.
- Transfer this to another clean container, add a teaspoon of ghee or clarified butter, and let it stand for about 12 hours. In case you want to make these a couple of days later, you have to store this in the refrigerator. Till 12 hours, you can keep it outside.
- After 12 hours of standing, you will realize that the dough has thickened yet moist.
- Knead the dough again thoroughly
- Heat cooking oil in a kadhai or a deep pan.
- Make small roundels of the dough. Pick one roundel and pat it into a disc on a greased paper
- Drop the discs into the boiling oil and deep fry it till golden on both sides.
- Take it out on a sieve or an absorbent paper to drain off the excess oil.
- Enjoy your Adhirasam !