Traditional Recipes that Make Diwali What it is!
posted by Toka Box Editorial Team , November 05, 2018
Whether it's the Qubani Ka Meetha or the besan ladoo, we give you recipes for amazing traditional Diwali sweets that make the Festival of Lights truly magical!
1. Quick-fire Ribbon Pakkoda
This quick and simple recipe of ribbon
1 cup gram flour (
1 cup rice flour
1 cup wheat flour (I used atta and this is a shift from the traditional recipe)
2 tbsp fine semolina (sooji/
4 tbsp oil
1 tsp salt or to taste
1 tsp red
1/4 tsp carom seeds (ajwain)
Pinch of asafoetida (
1/2 cup water or add as needed
Oil to fry
Mix all the flour, salt, carom seeds, asafoetida,
Add water as needed to make
Knead the dough for another minute and divide into four equal parts.
Roll them like
Cut each of the rolled dough into
Heat oil in a frying pan on medium heat.
Add the strips one by one. You can add as many depending on the oil but ensure you have enough place so you can turn them over easily.
Fry them until both sides are light
This was my first attempt and I found it turned out really well-crisp and oil free! A major hit at home
This sweet is loved by both kids and adults alike!
- 2 cans of condensed milk of 400g(for less quantity use only one can)
- 1/4li milk or milk powder
Pour the condensed milk in a heavy bottomed vessel.
Pour the 1⁄4 li milk or milk powder.
Condensed milk already contains sugar. Only add 2 spoonfuls of sugar for the extra milk or milk powder.
Start heating and bring the mixture to boil stirring continuously for 15 min.
Add two big spoonful of curd to the mixture.
Add a small spoonful of lemon juice. The mixture will start curdling.
Stir continuously till the mixture leaves the sides and does not stick to the bottom of the vessel
Put off the gas.
3. Vellai Appam
Here is one of the staple foods at many households on Diwali day!
Vellai appam will be usual breakfast in my house on Diwali along with Diwali
- Raw rice [Patchai arisi] – 1/2 cup
- Urad dhal [Ulutham paruppu] – 1/2 cup
- (1:1 ratio of raw rice and urad dhal)
- Ginger –
smallpiece, finely chopped
chillies– 2 medium size, finely chopped
- mustard seeds – 1 tsp
- Pepper – 1tsp
- Salt – as per taste
- Coconut – 3 tbsps
- Curry leaves – 2 strands
- Cilantro – 1 tbsp chopped (optional)
- Oil – for frying + 2 tsp for tempering
Preparing the batter
- Soak rice and urad
dhalseparately for 2 hours.
- Grind them nicely and add salt as required.
- Let this batter get fermented for at least 3 hrs.
Adding the tempering and frying:
- Chop the green chilies and ginger finely.
- Heat small quantity oil for tempering.
- Once the oil gets heated, add the chopped ginger and chilies.
- Add mustard seeds, pepper, and curry leaves also.
- As they start to splutter, add this mixture to the batter.
- Also, add the grated coconut, and the cilantro if you want to use it.
- Now heat the oil for frying.
deep-roundedspatula for pouring the batter into the oil.
- Fry them till it becomes golden brown.
Cross-posted from here.
Khubhani Ka Meetha
Diwali the festival of lights is right around the corner and this time it’s just before the Halloween. I love the orange fall color as well as the sweet and sour taste and when I saw those
Once the apricots are soaked, the recipe can be whipped up in no time. The sweet and slightly sour taste from the apricots and with chunky nuts, this dish is an absolute winner and its perfect for trick or treat Halloween parties also. Please refer the notes for variations and other ideas.
- Dried Apricots – 20 (I bought the deseeded ones)
- Sugar – ¼ cup
- Water – 1.5 cups + ½ cup if required
- Chopped nuts of your choice
- Soak the dried apricots overnight in 1.5 cups of water.
- To make the process easy, you can boil 1.5 cups of water and soak the apricots in hot water and this reduces the soaking time too. I went with this way and soaked it for 5 hours.
- Heat a heavy bottom vessel and add the soaked apricots including the water. Do not drain the water.
- Let it simmer for about 5 minutes.
- Now using a ladle or a potato masher, mash the apricots well into a coarse jam consistency.
- If it gets dry, add 1/2 more cup of water. At this stage add sugar and mix well.
- Let it cook until it thickens slightly.
That’s it. Yummy Qubani ka
- Add chopped nuts of your choice and also drizzle some condensed milk before serving.
- I prefer chilled
Notes and variations:
- Adjust sugar as per your preference.
- Instead of sugar, condensed milk can be used for creamy and richness.
elaichipowder can be added for flavors.
- Pistachios and Almonds are usually used while serving. But you can use any nuts of your choice.
meethacan be used as a sandwich spread also. Instead of Peanut Butter Jelly, try this with peanut butter.
5. Badam Kheer
Apart from being perfect for festivals, this is something HOT for your kiddos during the COLD winter months. It is yummy and
• A handful of peeled Almonds (soaked overnight in water but as a last-minute thing, you can soak it in hot water for 30-40 minutes).
• 2 – 3 cups of milk (you can make it thin or thick consistency as per your preference)
• Saffron 4-5 strands (optional)
• Sugar (as per your sweet tooth taste)
1. Take the soaked almonds and peel the skin off. Once the skin is off grind it to a paste in the mixer using milk (instead of water) to a fine consistency
2. Boil the desired milk into a pan and add the ground almonds to it.
3. Add the desired sugar as per your taste to the milk and almonds
4. Add the saffron
5. Keep on stirring continuously till the milk is well boiled and you think you got the right consistency
6. Kheer is ready to eat.
I. The kheer stores well in the refrigerator for a few days
II. If you have stored it in the refrigerator for a few days and you think it’s too thick you can always add milk and get it to the correct consistency
6. Sajappa or stuffed sweet pooris
The first time I’d encountered ‘
Ingredients for the stuffing:
Coconut grated fresh- 1 cup
Coconut dry- 1/2 cup
Cardamom powder – 1/2 teaspoon
Poppy seeds – 2 tablespoons
Jaggery – 1.5 cups
Ghee- 1 tablespoon
Making the stuffing:
Heat ghee in a pan and then add the
Ingredients for the pastry/outer cover:
Maida or refined flour: 1cup
Pinch of salt
Oil- 2 spoons + Oil for deep frying
Water – as needed
Making the dough
Make a soft dough with this and then cover it with a wet cloth so it does not dry.
- Make a lemon-sized ball with the dough and roll it into a small round puri.
- Stuff this with a couple of spoonfuls of the stuffing and bring the open ends together and seal them by pressing them together.
- Make sure the stuffing does not come out.
- You can then roll it into a small puri or pat it back into a
poorishape, whatever is comfortable for you.
- Slow fry these stuffed sweet puris in medium hot oil on both sides.
- There, you have the
- These can stay for a week outside but if you have not finished them by then, keep in the refrigerator. You can warm these and eat.
7. Poha or Murmura Chivda
No Diwali is complete without Chivda. All people love it, young and old and it can be modified to everyone’s taste.
- Poha around 4 cups
- 4-6 tbsp oil
- Cumin and Mustard seeds
- Green Chillies chopped (optional)
- Curry Leaves (optional)
- Sugar (just a touch)
- Dry roast the Poha (Beaten Rice) or Murmura (Puffed rice) in a pan around 5-7 minutes or when it is crunchy after it is cooled down.
- Dry roast the peanuts and get the skin off and cool it
- In a pan take the oil, heat
it ,add cumin and mustard seeds and let it splutter.
- Add the curry leaves and green
chilliesand wait for a few minutes
- Add the peanuts to the oil
- Add the turmeric, close the gas.
- Now to the dried
poha, add the salt and sugar and pour the tadkaover the pohaor murmura.
- Stir it well till you see all of the
pohais turning yellow
- Let it cool down and it is ready to eat
If you notice that the