The preparations for the biggest festival have begun, and it is impossible to think of this festival of happiness and harmony without mentioning some indulgent delicacies that have been a classic part of our culinary culture. From beautifully lit streets to little fairy lights winning our hearts to the encapsulating aroma of desi ghee laddoos and mithai, the preparations for the biggest festival have begun, and it is impossible to think of this festival of happiness and harmony without mentioning some.
Diwali will be celebrated on November 4th this year, and if you haven’t yet rolled up your sleeves and begun preparing for the festival of lights and flavors, here are some simple yet delectable traditional Diwali recipes that you may cook for the occasion and enjoy with your loved ones.
Diwali, popularly known as the “festival of lights,” can also be referred to as the “festival of flavors”! Yes, you read that correctly. In India, a celebration entails buying new clothes, going to other places, adorning the entire house, having fun with loved ones, and eating a lot of food!
Lord Rama returned home on Diwali after spending 14 years in the wilderness, isolated from his family. Apart from that, the day is joyfully commemorated because he triumphed over the demon king Ravana and rescued Sita. Every nook of Ayodhya was decked with diyas that were lit with ghee in preparation for his arrival. Aside from the Ramayana connection, Diwali is also known as ‘Lakshmi puja.’ Goddess Lakshmi is said to bestow wealth and prosperity on those homes that are brightly illuminated on the big day!
4 Diwali recipes that you HAVE to try this Diwali
When it comes to cuisine, there are several dishes that are produced especially for Diwali. Without sweets, the Diwali festival would be incomplete, but there are a variety of delicacies that are usually cooked during this festive season. So, in today’s blog, I’m going to provide the top 4 finest traditional Diwali recipes from my family, which you can enjoy with your loved ones:
1. Sooji Gujiya:
Gujiya is also known as Karanji, Karjikai, Kajjkayalu, and other similar terms. Whether it’s Diwali or Holi, gujiya is a must-have.
Every Diwali and Holi, gujiya, namak para, and sev are a must in my house. While I’m posting Diwalirecipes, here’s one of my personal favorite Diwali recipe: Gujiya.
Gujiya is available in a range of stuffing. Sooji gujiya, khoya/mawa gujiya, and many other varieties are available.
Here’s a quick read for you to make mouth-watering Sooji Gujiya:
For Outer Layer
2 Cups – Plain Flour/Maida
4 tbsp – Ghee or Oil
Oil – To Deep Fry
1 cup – Sooji/Semolina
3/4 Cup – Mawa/Khoya (optional)
2 Cups – Powdered Sugar
1/2 tsp – Cardamom Powder
1/2 Cup – Grated Dry Coconut/Khopra
2 tbsp – Raisins
4 tbsp – Chopped Cashewnuts
2 tbsp – Poppy Seeds
1. To prepare the outer layer, combine flour, 4 tablespoons of oil, and salt in a large mixing basin. Stir in a tiny amount of water to make a stiff dough similar to poori dough. Cover with a damp cloth and set aside until needed.
2. In a wok or Kadai, melt khoya/mawa over low heat for 2-3 minutes, or until it loosens up. Remove from heat and set aside.
3. Dry roast sooji/rawa till light brown and fragrant, stirring often to avoid burning. Cardamom seeds powdered sugar
4. Combine roasted sooji/Rava, cashew nuts, raisins, poppy seeds (I skipped these), dry grated coconut (khopra), and powdered sugar in a large mixing basin.
5. Stir in the khoya/mawa with your hands until the khoya and sooji are thoroughly combined. This step can be skipped if you’re not using khoya.
6. Knead the dough for another 4-5 minutes to soften it, then roll dough into large gooseberry-sized balls and roll into thin roti/chapati with a diameter of 5′ or as large as your gujiya/karanji mold allows. I didn’t add any oil or flour to the dough because it already had enough oil but if you need to roll the dough, use a few drops of oil or a light dusting of flour, and don’t worry about the roti/chapati.
7. Lightly grease the gujiya or karanji mold and set the rolled chapati on top. Fill one-half of the divider with 1 tbsp filling.
8. Join the two partitions and close them. Remove the excess roti piece from the mold and preserve it with the rest of the dough by pressing the edges to seal the gujiya well.
9. Press again to ensure that the gujiya/karanji is well sealed, then gently open the mold and remove the gujiya. Repeat with the remaining dough to make gujiya.
If you don’t have a mold, roll the roti and cut it into a circular form with a circle cutter or a bowl. Place the filling in the gujiya and fold it in half to form a half-moon shape. Seal the edges with a fork to seal and make an impression, or pinch the corners and seal them with your hands.
10. Heat enough oil for deep frying and fry 3-4 gujiyas at a time in medium to slow flame till both sides are golden brown, turning 2-3 times to ensure even cooking on both sides. Remove with a slotted spoon and drain oil, then fry the remaining gujiyas/karanji.
Before storing in an airtight container, allow it to cool fully.
To make gujiya/karanji/karjikai crispy, the outer layer of dough should be stiff.
Add enough oil/ghee, to make the gujiya crispy but soft, with layers visible.
If you’re creating a large quantity, make all the gujiya first and then continue to fry if you’re doing it by yourself.
If any of the gujiya breaks and the filling starts to ooze out, gently press where the gujiya is breaking. If any of the gujiya breaks when frying, the filling will taint the oil, therefore removing that gujiya.
For consistent cooking, always fry gujiya on medium to low heat.
If you have any leftover filling, heat some ghee, add it to the filling, and roll them into ladoos 🙂
Chivda, also known as poha chivda or poha namkeen, is a simple concoction created of thin poha varieties that is a popular snack during Diwali and tea time. Chivda is the snack I make the most.
Poha chivda keeps for almost a month, making it an excellent healthy teatime snack or Diwali snack. If you’re looking for a nutritious Diwali snack, give this a try. My mom and grandma never left this out from their Diwali recipes.
Here’s a quick read for you to make the best chivda ever (coming from my Nani):
6 CUP Poha Thin (Chivda Poha)
4 tbsp. (oil)
Mustard Seeds, 1 tsp
Hing/Asafoetida, 1/4 teaspoon
4 Sprouts Curcuma Leaves
Green Chilies, 8-10
Peanuts, 1/2 cup
a half-cup of a fried gram (Chutney Dalia)
Cashews, halved, 1/3 cup
Raisins, 1/4 cup
a quarter cup of thinly sliced dry coconut (Kopra)
Red Chili Powder, 1 tsp
3/4 teaspoon turmeric powder – salt to taste
1/2 teaspoon of black salt and 1/2 teaspoon of lemon salt (Citric Acid Crystals)
Sugar, 2 tsp
1. Clean and slit the curry leaves and green chile. Dry coconut (kopra) should be cut into thin strips.
2. In a large Kadai or wok, heat the oil and add the mustard seeds, allowing them to sputter. Allow it to cook for a few minutes after adding the curry leaves and green chilies.
3. Toss in the peanuts and roast for 2-3 minutes over medium heat, or until the skin begins to peel away. Add the fried gram (Dalia), cashews, and dry coconut slices and cook for 3-4 minutes, or until the coconut pieces are light brown.
4. Add the raisins, toss well, and cook for a minute. Now add the salt, black salt, red chili powder, turmeric powder, and hing (asafoetida) and stir well to blend everything. Mix in the sugar and citric acid thoroughly.
5. Now add the poha and whisk gently to blend everything. Roast the poha over low heat until it gets crisp, swirling constantly. Remove the chivda from the heat once the poha has become crisp and allow it to cool completely before storing it.
After completely cooled, store in an airtight jar for 3-4 weeks.
You can adapt this recipe to your needs by adding or subtracting items to suit your preferences.
You can add almonds instead of roasted gram dal (Pottu kadalai/Chutney dal). You can also cook thin poha and add it in, as well as sev, kara sev, murukku, and other things.
Poha should be roasted on a low flame.
You can roast poha and deep fry the other ingredients, then make tadka and mix everything together.
Moong Dal Pakoda is a popular pakoda in Northern India; it’s also known as moong dal vada or bada because it’s composed of dal rather than besan (chickpeas flour). These delectable vadas are made with split green gram or chilka moong dal, onion, and a few other basic ingredients. The skin of the moong dal provides this vada/pakdoa with a crispy exterior layer, just like a pakoda should. It also takes less time to prepare than other dal-based vadas or pakodas, as the soaking time for these pakoras is only 1 hour or even less.
During the monsoon, street hawkers sell hot moong dal pakoda with hot tea, making the downpour more enjoyable. I’m sure you agree with me on this point. Moong dal pakoda with mint chutney and radish is a famous street snack in Delhi. Moong dal pakoda plays an important role in the movie Ajab Prem ki Ghazab Kahani:) Ranbir tries to woo Katrina with these moong dal pakoda, yes it’s out of context here, but I always remember the moong dal pakoda moments from that movie xD
Not only for the monsoons, but moong dal pakode is also the best for Diwali when you’re tired of having sweets and are craving something spicy. So when your Diwali Recipe list is filled with sweets, go ahead with Moong Dal Vada for a change.
Chilka Moong Dal/Split Green Gram – 1 Cup
Onion – 2 large
Green Chilli-Ginger Paste – 2 tsp
Cumin Seeds – 1 tsp
Chopped Cilantro – 1/4 Cup
Chopped Curry Leaves – 2 tbsp [optional]
Salt – To Taste
Oil – For Deep Frying
1. Soak moong dal for 1 hour (do not soak longer than that or the skin will separate from the dal), then wash thoroughly and drain completely.
2. Grind it roughly, not finely, otherwise, the pakoda would lose its crunch. I performed it in two batches, with each batch pulsing for 5-6 seconds. Add no water at all.
3. Combine the chopped onion, ginger-green chili paste, cumin seeds, chopped curry and coriander leaves, and salt in a large mixing bowl.
4. Heat the oil for deep frying and put around 3/4-1 tbsp of dal paste into the hot oil with your hand or a spoon, then drop 5-6 pakodas and fry till golden brown on medium heat. Cook on a medium burner and don’t overcrowd the wok. Carry on with the rest of the dal mixture in the same manner.
Serve warm with chutney, tea/coffee.
4. Chana dal kheer:
Chana Dal Kheer, Kadalai Paruppu Payasam, and Senaga Pappu Payasam are all simple kheer recipes made with milk, chana dal, and jaggery. This is a simple kheer or payasam recipe that tastes wonderful whether served hot, warm, or cold. The taste of this chana dal kheer is comparable to moong dal kheer, but the flavor is distinct due to the varied types of dals utilized.
This Kadalai Paruppu Payasam or kheer is a beautiful Naivedyam recipe that works well as a dessert. This chana dal kheer is an excellent alternative if you want to try something different with kheer. I’ve always loved it and I hope this one completes your Diwali recipe book.
Here’s a quick read for you to make a perfect Paruppu Payasam (with the South Indian touch)
1 cup – Chana Dal/Split Bengal Gram
3/4 Cup – Powdered Jaggery
1 Cup – Milk
1 tbsp – Sliced Almonds
1 tbsp – Chopped Cashewnuts
1 tbsp – Ghee
1/2 tsp – Cardamom Powder
1. Rinse chana dal thoroughly and pressure cook for 4 whistles with 1.5 cups water; if using an open pan, simmer until dal is mushy.
2. While the chana dal is cooking, combine the jaggery and 1/4 cup of water in a pan and cook until the jaggery is completely dissolved about 2 minutes. Remove from heat.
3. In a separate pan, heat the ghee and roast the almonds and cashews until lightly brown, then add the cooked dal and cook for another 2 minutes, or until aromatic and light brown.
4. Add the milk and bring to a boil, then reduce to low heat and continue to cook for 5 minutes. Maintain a low flame and stir in the jaggery mixture and cardamom powder. Simmer for 2 minutes and then remove from heat; do not allow milk to boil to avoid curdling.
Serve hot, warm, or cold.
Only add the jaggery after the flame has been reduced to low and the kheer has been simmered; do not allow the kheer to boil.
Jaggery can be adjusted to suit your demands.
These Diwali recipes are simple and delicious. If you’re looking for a rich dish, add raisins or roasted cashews. For a less heavy meal, you may omit the cashews and raisins.
Having said that, it’s time for us to wrap this Diwali recipe blog. Bookmark this Diwali recipe blog and let me know which one you enjoy the most.
GoSocial wishes you a happy Diwali in advance. Stick around for more such Diwali blogs.