Diwali Recipe with Traditional Value

HAPPY DIWALI

Tradition of Diwali Pooja
The literal meaning of 'Diwali' in Sanskrit is 'a row of lamps'. The most popular tradition of Diwali is filling little clay lamps with oil and wick and lighting them in rows all over the house. Even today, the tradition projects the rich and glorious past of our country and teaches us to uphold the true values of life.Diwali has many legends and religious accounts associated with it. Lights and diyas are lit to signifying the driving away of darkness and ignorance, as well as the awakening of the light within ourselves. It is the perfect time for family gatherings, foods, celebrations and pooja. Goddess Laxmi plays a major role in this festival, as do Ram and Sita. This autumn festival is a five-days celebration, of which each one has its own significance.

In order to welcome Goddess Laxmi, the house is kept clean and rangoli is drawn at the doorstep. A pandit is consulted for the best time of puja. The general things needed for a diwali puja are silver and gold coins, suparis, uncooked Rice, paan leaves, kumkum for applying tilak, mithaai (Indian sweets), camphor, agarbattis (incense sticks), dry fruit (almonds, cashews), flower petals and Lakshmi-Ganesh icon.

The pooja ritual is performed in the evening when tiny diyas of clay are lit to drive away the shadows of evil spirits. Bhajans are sung in praise of the goddess and sweets are offered to her. Diwali puja consists of a combined pooja of five deities: Ganesha is worshipped at the beginning of every auspicious act as Vighnaharta; Goddess Lakshmi is worshipped in her three forms Mahalakshmi,the goddess of wealth and money, Mahasaraswati, the goddess of books and learning and Mahakali. People also worship 'Kuber'- the treasurer of the gods.

Pooja thali Description
State of the art, elegant hand crafted pooja thali.
Thali made with hand made paper is delicately painted and decorated with moli and mirrors has basic 21 essentials needed for pooja.
Includes:
Roli (kumkum).
Chawal(rice).
Auspicious moli thread.
Chandan powder.
Laung.
Aarti kapoor.
Mishri (prasadam).
Kamal gatta.
Dhoop batti.
Aarti paana.
Terracotta diya with cotton batti.
Abeer.
Gulal.
Haldi powder.
Panch mewa(dry fruits).
Dhaani.
Peeli sarso.
Supari(beetel nut).
Janeo thread.
Kheel and batasa.
Elaichi.
Terracotta ganesh laxmi idol.
The Tradition of Rangoli
Origin of Rangoli FestivalRangoli is named differently in different Indian states like in South India it is called Kolam, Madana is Rajasthan, Chowkpurna is the name of rangoli in Northern India, Alpana in Bengal, in Bihar it is called Aripana, and so. According to the earliest disquisition or treatise on Indian painting, named Chitra Lakshana, a king and his kingdom were extremely grieved on the death of the high priest's son. Everybody along the king offered prayers to the creator of the universe, i.e, Lord Brahma for giving life to the boy. Brahmaji, being moved by the prayers of these people, came and asked the king to paint a likeness of the dead boy on the floor. He then put life into the portrait, thus relieved the entire kingdom from its sorrow and pain. This mythological tail is considered the scriptural evidence of the origin of this beautiful Hindu art, named Rangoli.

'Rangoli' is a Sanskrit word, signifying a creative expression of art by means of colors. In ancient times, beautiful rangoli patterns and designs were made on the entrances of Indian homes for beautifying them and welcoming the guests.

The Tradition of Lights
The Diwali illuminations with lighted diyas bring the supernatural brightness and joy with the hope of finding light in darkness, achieving knowledge where there is ignorance, and spreading love amidst hatred. Diwali is also known as the Festival of Lights. Light is significant in Hinduism because it signifies goodness. So, during the Festival of Lights, 'deeps', or oil lamps, are burned throughout the day and into the night to ward off darkness and evil.
The idea behind the Festival of Lights comes from various versions of an ancient Hindu story. In northern India, the tale tells about the holy Lord Rama's return from a twelve-year exile and the celebration by the people for their beloved hero. The pious and rejoicing people decorated their city with candles and lights to welcome him back. In southern India, the story talks of the Goddess Durga's triumph over the evil demon Narakasura. This triumph of good over evil brought back the light of knowledge and truth to mankind. The Tradition of Fireworks
Also acclaimed as the Festival of Lights, Diwali is associated with lights, sweets, and liveliness; especially lights. As, it is celebrated on the new-moon (Amavasya) night, lights and fireworks have a significant role to play in this festival. This is why, when we heard the name Diwali, the first impression that flashes through our minds is of multicolored and impressive fireworks, sprinkling various sorts of bright colored lights in the night sky. Although the tradition of fireworks on Diwali is not very old, still they have succeeded in becoming such a vital part of this festival that we can't even imagine a wonderful Diwali without them.

Diwali is really a fabulous festival and fireworks play a significant role in increasing its charm among all age-groups. Whether they are kids, youngsters, or older people, everybody enjoy the fireworks like twinkling Anars, furious Rockets, vibrant Sparklers, cyclonic Ground Discs (phirki), and so. However, there are some environmental issues associated with the use of firecrackers or fireworks on the Diwali festival, still there will be no exaggeration in saying that fireworks are an inherent part of Diwali celebrations.

DIWALI SWEET.....
Kaju Katli Ingredients:
200gm Kaju (cashews)
100 gm sugar
1 tbsp ghee
¼ cup milk
7-8 saffron strings
Method:
Step 1: Soak kaju in water for one hour. Step 2: Soak the saffron strings in one tbsp water and keep aside.

Step 3: After one hour drain the water and spread it on the paper towel.

Step 4: In a mixture bowl take sugar and then cashew.

Step 5: Crush it to powder.
Step 6: At this stage if you find it is hard to crush it smoothly then add milk. Don’t add water to it. Step 7: Grind it in mixture until you get powder like consistency.

Step 8: Heat one tbsp ghee in pan or kadhai.

Step 9: Add the mixture in it.

Step 10: Stirring continuously.

Step 11: Stirring until it get soft bubbles formed in it. It will take 9-10 minutes approximately.
Step 12: Spread this mixer into big plate evenly.

Step 13: Pure the saffron water over it and add some of the strings for decorate the kaju katli. If you like then apply Varak (pure silver foil). Many jains do not use varak.

Step 14: Let it cool for half an hour and after that cut it in diamond shape.

Step 15: Store in container.

Submitting this as my entry for Submitting this as my entry for Complete My Thali (CMT) started by Jagruti from the Joy of Cooking. Mina Joshi is host for this event and theme of this event is Indian sweet for this Diwali festival.
Note:

* Do not try giving it shapes when it is warm, let it cool completely.
* Taste best after keeping it for one day in fridge. If the katri is not fully set, place it in fridge for overnight.
* The ratio of kaju to sugar is 2:1.
* Kaju katri are high in calories. One piece of katli contains about 50 calories of which about 30 calories come from fat. Coconut BurfiIngredients:
250 gm coconut (dry and ground)
150 gm sugar powder
150 gm fresh mava
1 small cup fresh milk malai
1 tbsp Cardamom Powder
Method:
Step 1: Take a flat pan and add desiccated coconut.Step 2: Add the sugar powder in it. If you like then add more sugar here as you add 250 gm sugar is best test but we use less sugar in our sweet.Step 3: Add the milk malai in it. Mix all these three ingredient properly then start the flame of gas.Step 4: Sauté it well in medium flame.

Step 5: Stirring continuously for 10 to 12 minutes. When mixer becomes thick and it doesn’t contains the water part then turn the flame in low. Mix the cardamom powder. Step 6: Add grated mava when the mixer thickens and becomes dry and firm (like a fudge consistency) but still soft. Step 7: Stir the mixer in low flame for 4-5 minutes.
Step 8: When mixer looks thick, remove from the flame.Step 9: Pour into a ghee-smeared plate.
Step 10: Flatten the surface evenly.Step 11: Cut it into square pieces. (Decorate with varakh (pure silver foil) if you like.)Step 12: After it is completely cool, put it in the refrigerator so that it sets in firmly and doesn’t break.Step 13: Remove after 6-7 hours. Coconut burfi is ready to eat.
Chocolate-Coconut burfi

Ingredients:
Coconut burfi
Hot dark chocolate
Method:
Step 1: Take a plate of ready coconut burfi.Step 2: Melt the chocolate in microwave or over a pan of hot water.Step 3: Pour the chocolate mixer over the coconut burfi.

Step 4: Let cool for about 20 minutes until burfi is just look warm. Cut into square or diamond shape with knife. Don’t remove from the plate.Step 5: Put this plate into refrigerator for 2-3 hours so chocolate layer is becomes hard.
Step 6: After refrigerator remove chocolate-coconut burfi from the plate and serve.Step 7: Store in container and refrigerate for days.

New year wish….
A happy New Year! Grant that I May bring no tear to any eye When this New Year in time shall end Let it be said I've played the friend, Have lived and loved and labored here, And made of it a happy year.