An Indian festival celebrated with enthusiasm and fun all through in our country by young and old. It spiritually signifies the victory of light over darkness, good over evil.
In North India, Diwali is celebrated in memory of Lord Rama's victory over the demon King Ravana and his subsequent homecoming to Ayodhya after 14 years of exile. It is celebrated as festival of lights.
In South India, it commemorates the death of Narakasura in the hands of Lord Krishna. It is believed that Narakasura, a malevolent demon, tortured common people and they prayed to Lord Krishna to defeat him. The people celebrated this defeat of Narakasura with sparkles, lights and fireworks. The day begins with an early morning oil bath, wearing new cloths, bursting of firecrackers, exchange of sweets between neighbors.
After the bath, a home made medicine known as " Deepavali Lehiyam" is consumed, which is supposed to be aid in soothing digestive problems that may ensure because of feasting that happens throughout the day.
Now coming to the deepavali bakshanams, I may post 2 to 3 sweets and 2 to 3 savories. As I have already mentioned in the previous posts, my son has a sweet tooth, so I end up doing more sweets than savories.
Wish you Happy Deepavali
Khoa Chocolate Burfi
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
Unsweetened khoa: 200 gms
Cocoa powder: 2 tea spoons
Sugar: 75 gms
Ghee: 2 tea spoons for greasing
Panner: 20 gms ( For the granular texture)
Method:
1. Crumble the khoa and divide that into two equal portions.
2. Take one portion of khoa and half of panner in a non-stick pan and place it over medium flame.
3. Stir this continuously till it melts and add sugar and keep on stirring.
4. It will form as a mass leaving the sides of the pan.
5. Now put this into a greased tray and flatten it well. Let is cool.
6. Now take the remaining portion of the khoa and panner in a non-stick pan and add sugar.
7. Stir this continuously, add Cocoa powder and mix well.
8. It will form as a mass leaving the sides of the pan.
9. Put this over the flattened khoa and press well and allow it to cool.
10. Cut it into square and serve it.
Note:
1. It stays well for 3 to 4 days under refrigeration.
2. Store it in an air tight container.
In North India, Diwali is celebrated in memory of Lord Rama's victory over the demon King Ravana and his subsequent homecoming to Ayodhya after 14 years of exile. It is celebrated as festival of lights.
In South India, it commemorates the death of Narakasura in the hands of Lord Krishna. It is believed that Narakasura, a malevolent demon, tortured common people and they prayed to Lord Krishna to defeat him. The people celebrated this defeat of Narakasura with sparkles, lights and fireworks. The day begins with an early morning oil bath, wearing new cloths, bursting of firecrackers, exchange of sweets between neighbors.
After the bath, a home made medicine known as " Deepavali Lehiyam" is consumed, which is supposed to be aid in soothing digestive problems that may ensure because of feasting that happens throughout the day.
Now coming to the deepavali bakshanams, I may post 2 to 3 sweets and 2 to 3 savories. As I have already mentioned in the previous posts, my son has a sweet tooth, so I end up doing more sweets than savories.
Wish you Happy Deepavali
Khoa Chocolate Burfi
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
Unsweetened khoa: 200 gms
Cocoa powder: 2 tea spoons
Sugar: 75 gms
Ghee: 2 tea spoons for greasing
Panner: 20 gms ( For the granular texture)
Method:
1. Crumble the khoa and divide that into two equal portions.
2. Take one portion of khoa and half of panner in a non-stick pan and place it over medium flame.
3. Stir this continuously till it melts and add sugar and keep on stirring.
4. It will form as a mass leaving the sides of the pan.
5. Now put this into a greased tray and flatten it well. Let is cool.
6. Now take the remaining portion of the khoa and panner in a non-stick pan and add sugar.
7. Stir this continuously, add Cocoa powder and mix well.
8. It will form as a mass leaving the sides of the pan.
9. Put this over the flattened khoa and press well and allow it to cool.
10. Cut it into square and serve it.
Note:
1. It stays well for 3 to 4 days under refrigeration.
2. Store it in an air tight container.
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