Last week we celebrated the festival of lights, Diwali. It is the big festival that brings with it an excitement all around with lot of preparations, lot of household work from cleaning to painting the walls, shopping for gifts, new clothes, some utensil or silverware and/or gold, lot of festive cooking of meals, as well as the traditionally associated snacks that one is so fond of eating. A Diwali without the traditional savory and sweet snacks and loads of Mithais and ladoos would be incomplete.
I grew up with fond Diwali memories of the customary rituals followed by my mother, her homemade snacks, the fire crackers, the new clothes, the visiting relatives and the good food being served to all. It was a time with lot of activities and family gatherings. I have tried to continue the rituals that I grew up following, and thus every year Diwali is a busy time, occasion that brings with it lot of festive mood and celebrations. The past week was thus family time, with diyas being lit, handmade rangolis done on the floor and colored, tried making first time a sweet that I like a lot but had never tried making in my kitchen. Yeah, this was my first try of making Anarsa, a sweet that is made of rice flour and sugar. I was under the impression that it involved a lengthy process and needed perfection to make and hence had never tried making it ever. But, this time I tried and they turned out just the way I like them.
Sharing here some snaps from my Diwali this year.
Anarsa: A sweet made from rice that is soaked for 3 days, then wiped dry and finely ground to flour. Sugar is added to the flour and a tight dough ball is made and Anarsa is made from this dough. It is deep-fried on slow flame. The frying takes a bit of patience and expertise and technique, but nothing that a beginner cannot follow. I was able to get the perfect shape, so anyone who knows how to fry them can do it. I have used fine Semolina coating, a change from the regular recipe ingredients.
Traditional snacks for Diwali include Chakli, Chivda, Sweet and salty Sankerpala, Besan Sev, Mathri, Anarsa, Karanji or Gujjia, Ladoos, and Barfis. Above are some of the snacks that I made this Diwali.
It is a different type of Chakli I made this Diwali, a family recipe that uses rice flour and sesame seeds and are shaped by hand. I have started making this type of Chakli since last two months, a never tried recipe before that is getting mastered with frequent attempts. This rice Chakli making is a bit tedious process, but a favorite of my daughter and hubby and hence the extra efforts to master it.
Rice Chakli, a family recipe that is being mastered with frequent attempts of making it, since September’15.
The handmade décor of rangoli design at the door during the festival, a ritual followed by making this Rangoli. The design is inspired from internet images.
The Laxmi Puja day Prasad:
Diwali festivities have now come to end. It was a week of food indulgence, lot of tasty snacks and yummy and rich food eaten, both at home and at parties. Now, with the end of the festival, it is time to start the fitness regimen and go for walks with friends. Yup, the weather is turning out perfect for outdoor activities and hence no excuses.