November 15th heralds the celebration of Diwali, ‘Festival of Lights’, an occasion that’s truly synonymous with light, splendor, firecrackers, and extravagant feasts. Diwali marks a time of new beginnings and one that is celebrated with great fervor.
With a tale that revels in the triumph of good versus evil and light over darkness, a running trait through all Indian stories be it Bollywood blockbusters or religious mythology, the five day festival honours the start of the Hindu New Year and has been long celebrated by Hindus, Sikhs and Jains.
Preparations for Diwali begin far in advance of the occasion. Households are cleaned, decorated, and adorned with ornate garlands and rangoli, beautiful hand painted patterns elaborately displayed on the floor. Homes and courtyards glow with beautifully lit diya oil lamps, yet again regaling the victory of light over darkness and inviting the Goddess Lakshmi to bless their homes.
Women of the household get together to prepare sumptuous feasts comprising of both sweet and savoury snacks as well as must have dishes for each of the five day festivities; sparing no expense and using the best ingredients they can afford wherever possible.
Of all the food eaten during this time, mithai (Indian sweets) tend to be most commonly associated with Diwali. Delicately spiced and available in a myriad of colours, these honey sweet treats are eaten all through the day and throughout the festive period; the celebration is simply incomplete without relishing these.
Kitchens are filled with the buttery sweet aromas of mithai, which are served as treats for visitors during the festive period or beautifully boxed as gifts to be exchanged with loved ones as way to revive and strengthen personal relationships and pass on good fortune. Gift giving is an age old tradition of Diwali and the generosity is far flung with gifts ranging from sweets and wooden idols of gods to silver and gold.
Nevertheless, amidst the celebration and decadence, Diwali is true occasion for spirituality; a time for dispelling negativity, cleaning out the heart and mind and renewing life through new beginnings.
Diwali Mithai
Buttery semolina balls with cashews, sultanas and coconut (Rava Ladoo)
Ingredients (Makes approximately 12-14 ladoos)
Whole spices Seeds of 3 cardamom pods, finely crushed
130g coarse semolina (plus 4-5 tbsp. extra for coating)
15g raisins 20g cashew nuts, roughly chopped 30g desiccated coconut 55g caster sugar 3-4 tbsps. ghee/butter 6 tbsps. whole milk
1. Heat the ghee over a medium heat in a wide, non-stick pan. Add the raisins and cashew nuts, reduce the heat and continue to fry until the raisins begin to swell up (about a minute) 2. Continuing over a low/medium heat, add the semolina and fry for 6-8 minutes, continuously moving it around the pan until the semolina is lightly roasted (not brown). 3. Add the coconut and ground cardamom and fry for one minute and then turn off the heat. Add the milk, one tablespoon at a time until it is fully absorbed and the semolina begins to come together. 4. Set aside to cool. 5. Once cooled, make round balls by rolling a small portion of the semolina in between your palms. Once the ball is formed, lightly roll this in the additional semolina to give en even coating. 6. Place aside on a clean plate and repeat until all the cooked mixture has been used up.
Store in an airtight container in a cool, dry place and consume within 2-3 days.
by Sheba Promod
