Diwali Sweets Foods:- Diwali or Deepavali which in Sanskrit means “cluster of fire” – a festival of lights, universally celebrated in India and Nepal.The festival symbolizes the victory of light over darkness, good over evil. It falls at the beginning of the month of Kartik (October – November) and is celebrated for five days.
There are several legends associated with the holiday. The Vishnuites link the beginning of the Diwali celebration with the coronation of Rama, the seventh incarnation of Vishnu. On the night of his happy accession to the throne, illumination was arranged throughout the country.
According to another version, the wise rule of Rama signified deliverance from spiritual darkness. The lit lights symbolize the return of mankind from darkness to light, thanks to the legendary prince.
For some parts of the country and population groups, Diwali coincides with the beginning of the New Year. On this day, the merchants tidy up the books of account, clean up the shops. In the evening, shops and houses are illuminated with oil lamps or garlands of light bulbs.
Diwali is also celebrated by Muslims, who celebrate Lakshmi’s coming with lights and playing cards and dice because Lakshmi brings good luck. On this holiday of light, the streets of cities and villages are lit up with thousands of lights and fireworks. Air shakes from explosions of rockets, firecrackers, and crackers.
Diwali in 2019 will begin on October 27, Sunday, and will last 5 days until Thursday, October 31.
An amazing variety of sweets, which begin to be prepared long before the festival of Diwali lights, makes this holiday not only a celebration of light and spirituality but also a holiday of taste. Many different dishes are prepared on Diwali, these days it is imperative to set the table and treat the neighbors.
Pilafs, curry, various pies, and sauces. But most of all, Diwali is famous for sweets. Especially based on milk and ghee. Here is the list of most popular sweets that are either prepared at home or purchased at shops for Diwali.
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Haluwa is one of the most popular treats. It is made from whipped caramel mass (heavily boiled sugar-syrup) mixed with mashed roasted kernels of nuts, peanuts, sunflower or sesame seeds. Depending on the feedstock used to make haluwa, it is called sunflower, peanut, nut, tahini. Haluwa is produced in a diverse assortment.
Since each of the listed types of haluwa can be prepared with various additives – with vanilla, with cocoa powder (chocolate haluwa), with almonds, candied fruits, raisins, etc. In addition to the fact that haluwa is very tasty, it is very nutritious, since it contains up to 30% vegetable oil, 50% carbohydrates, 10% protein and a small amount of water (4%).
Most haluwas are dense confections made with various pasta and that is subsequently sweetened with sugar or honey. However, despite this simple description, the textures have a wide range of varieties. For example, semolina haluwa is gelatinous and almost semi-transparent, while sesame haluwa is dry and slightly crunchy.
Semolina haluwa is made with wheat semolina and as a sweetener both sugar and honey can be used, butter or vegetable oil is added to the mixture. Raisins, dates, or other nuts are also added. Some walnuts, almonds can be added to the haluwa.
This type of Haluwa is usually very sweet with a gelatinous texture similar to polenta; when butter is added the final texture is very nice.
Sesame Haluwa main ingredients are sesame seeds or tahini paste, all sweetened with sugar or honey. In its preparation, they are used as emulsifiers or to create a distinctive texture.
Other ingredients used in the preparation of sesame haluwas are pistachio ( dried fruits ), coconut paste, orange juice ( lemon ), vanilla, or even chocolate. Sunflower haluwa is popular in Eastern European countries, such as Belarus,Romania,Moldova, Russia, and Ukraine.
It is made with sunflower seeds instead of sesame .In India,haluwas are usually made with carrots (for gajar halwa ) or mung beans (for moong dal halwa ), for example, they can be made instead of using semolina or sesame.
There are variants with condensed milk and ghee, without semolina that makes the binding. The end result is a wet paste that reminds something of English pudding. Badam haluwa is made with almonds, sugar, and milk.
Burfi is a popular dessert of India, Nepalas well as Pakistani and Bangladeshi cuisine. In its basic form, it is a fondant type candy made from boiled condensed milk. The word burfi comes from the Persian word barf with the meaning of snow. This name refers to the color of the dessert.
Color, however, can change with the addition of additional ingredients – fruits (for example, mangoes ), nuts, spices (such as cardamom ), rose water. Coconut pulp is often added. Burfi is decorated on top with crushed nuts, and on special occasions – with the thinnest sheets of silver, which are also eaten although they are tasteless.
Each type of burfi in Nepal has its own name. Cooked burfi is usually cut into squares or rhombuses, like baklava, although there is round burfi. They are often served during weddings and Hindureligious holidays such as the Diwali festival.The name itself comes from an ancient word in the Sanskrit language and literally translates as “milk fudge”.
Real burfi must be milk-based. You can find recipes with powdered milk, but the taste of such a burfi will be far from the present. Cooking burfi is a long and laborious process, not everyone gets it the first time.Since the milk will cook for a long time (a couple of hours), for cooking it is better to choose dishes with a thick bottom. It is important that the milk boils in the process and for this, it is necessary to choose the optimal fire.
Stir it with a wooden spoon. You need to cook until the consistency of milk is similar to condensed milk. Now you need to interfere constantly. When the milk becomes even thicker, sugar is added, the mixture is well mixed and cooked until it starts to lag behind the walls of the dishes and roll easily. After this, the burfi is removed from the fire, spices are added (you can use rose water, saffron, vanilla, cardamom, etc.).
When the mass cools a little, you need to knead it with your hands – this will make it more tender. Then the fondant is divided into portions and rolled up with balls (it is better to do this with wet hands – so adhesion will be minimal.
A recess is made in the middle of the ball and an ornament is laid in it (walnut, sesame, coconut, etc.). Ready-made burfi is laid out on a flat dish and cooled in the refrigerator.
Laddu is a dessert of pea ( gram ) flour, melted butter oil, with nuts, coconut flakes and sweet spices: cinnamon, cardamom, and nutmeg. The Sweet dish is popular in the countries of South Asia, such as India,Pakistan,Nepal, Bangladesh .The name “laddu” is derived from the Sanskrit word ladduk (or latticus ), meaning “little ball”.
Laddu is an apricot- sized sweet bead. This dessert is prepared from semolina, pea or wheat flour – there are many types and recipes for cooking. Laddu is often prepared for holidays and festivals. Laddu is often prepared for festivals or family events, such as weddings, birthdays, or provided as Prasada in Hindu temples.
A laddu can even be made from sesameseeds,almonds, pine nuts, and spices. Even from cut dried fruit mixed with different sugars, small balls are formed.One of the attributes of Ganesha is a bowl of Laddus, which has not only mythological but also multi-layered spiritual and esoteric meaning.
The dessert was given some international popularity by the Indian film English for Beginners (2012, original title: English Vinglish). In themovie, the leading actress emancipates herself for the first time through the regional distribution of her, particularly tasty Laddus.
#4 Jalebi or Jeri:-
Jalebi is a dessert popular in Nepal,India, the Middle East, and North Africa. It represents a filament of dough prepared from the wheat flour fine grinding fried in deep fat of ghee and poured sugar syrup (often also rose water or lemon juice) .Jalebi can be served hot or cold. Its surface is caramelized, which positively affects the taste.
Analogs of jalebi by the method of preparation are Spanish churros ( Spanish cuisine at the time had a strong Arab influence). As well as the Turkic dessert chak-chak, and common in many countries, including Russia, brushwood and anthill. In Russian texts, jalebi is sometimes compared with donuts, but a donut, even in the Russian version, is a pie without filling, completely fried in deep fat.
While when preparing dishes like jalebi, the dough is poured into thin fries (actually jalebi, churros, imarti) or thrown there in small pieces (brushwood). The Middle East is considered the birthplace of jalebi, probably the word itself is an adaptation of the Persian “zalibia” or the Arabic “zalabia”.
In the XIII century, Mohammed ben Hassan al-Baghdadi already mentioned dzhalebi recipe in My cookbook. By the 15th century, jalebi, along with the Persian invaders, penetrated into India, where, however, there was already a very similar dessert – imarti .To give jalebi additional shades of taste in Iran, saffron is sometimes added to them. And in India – kevra ( pandanic water).
In India, jalebi is also often served with rabri – the Indian counterpart to condensed milk .For Arabs-Christians this is a traditional treat for the holiday of Epiphany, for Muslims of Iran, they are served by the poor in Ramadan and consumed on holidays. In Afghanistan, they are eaten in winter with fish.
Today, jalebi are often sold in bazaars and at street vendors and are often prepared directly with customers. Jalebi is dedicated to songs played in several Bollywood films and composition by London-based Four Tet musician.Jalebiis fried dough spirals that are then dipped in sugar syrup. The sweetness can be regulated by the duration of this spiral in the syrup.
The spirals taste best as a dessert warm but are also sold cold. It is made by frying a mixture of a very liquid dough and soaked in syrup (sugar syrup) and forming a chaotic ring, sometimes very similar to pretzels. The jalebi is mostly orange although there are white versions. It is softer than crunchy texture.The partially fermented sugars are what give flavor to the dish.
#5 Gulab jamun or Lal Mohan:-
LalMohan or Gulab Jamun is a traditional dish of Indian cooking. Sweet milk powder balls with a pinch of flour, deep-fried from ghee butter and served in sugar syrup. A popular dessert in the countries of the Indian subcontinent:India,Pakistan, Sri Lanka, Nepal, and Bangladesh. There are several varieties of this dish that has gained popularity in the Indian subcontinent during the Mughal Empire .
The word “Gulab” in Persian means “flower ( pink ) water.” Jamun on Hindi and Urdu is called the fruit of Syzygium cumini, which has a similar shape to the dessert. The dessert is believed to be borrowed from Persia, but in India, it was greatly changed.They began to use milk powder instead of the usual dough.
There is a version that the Indian version of the gulab jamun recipe was developed by the cook of the famous Shah Jahan, the builder of the Taj Mahal .Gulab jamun in India and Nepal is usually served on religious holidays, both in Hindu and Muslim circles. The Gulab Jamun is especially often given to the Diwali for Hindu people.
In Bangladesh, a similar dessert is called pantois.There is also a popular version of gulab jamun, which uses soft curd cheese instead of milk powder. This option is called Ledikeni (distorted by Lady Kaning) because it was first prepared by Indian cook Bhim Chandra Nag in Calcutta in the mid-19th century for Charlotte Kaning, the wife of British Governor-General of India Charles Cunning.
#6 Rasbari or Rasgulla:-
Rasgulla is a traditional Indian sweetwhich appeared in medieval times. For the first time, this dessert was prepared in a temple called Puri. This dish is a treat, thanks to which Bengal received the title of the world capital of sweets.This sweet dessert is a small-sized balls literally the size of a walnut. A treat consists of ordinary cottage cheese and sugary syrup.
It takes some skills and a little patience to make this sweet dish. The cottage cheese balls are soaked in a very sweet syrup at the very beginning, this procedure should last more than 8 hours. Rasgulla is served on a table in a plate with syrup. It is worth noting that you will not feel the characteristic taste of cottage cheese.
This dessert will certainly appeal even to those people who have lactose intolerance. The color of rasgulla depends on the syrup. For example, you can try yellow-colored balls that are soaked in mango syrup with a small amount of turmeric. Currently, tourists are offered this gourmet dessert at a low cost. Many foreigners order rasbari constantly.
This dessert is not only incredibly delicious, but also very healthy. It is especially loved by tourists who visit Nepal from year to year in search of beautiful and sophisticated places. The syrup gives the delicacy a characteristic shade. This dessert has a truly exquisite taste and aroma.
The peda is a sweet that is made in northern India, Nepal, and other Asian nations. Ithas the shape of a spherical cookie. The main ingredients involved in its preparation are solid milk products ( khoya ) and sugar.They are based on milk and sugar, flavored with cardamom powder and garnished with pistachio, almond, candied fruit … according to your imagination and taste.
The flavor remotely resembles that of a toffee.It is one of the easiest sweets to make, especially during Diwali or any other party or celebration. Peda is as simple as it is delicious, a perfect dessert for any occasion requires few ingredients and is a real treat.The term peda is commonly used for any soft round-shaped objects such as flour and khoya.
A variety of words and names for this dessert include Pedha, Penda (in Gujarati) and Pera.Peda originated in the city of Mathura, Uttar Pradesh. Mathura Peda is one of the varied sweets of the city of Mathura. Peda is spread from Uttar Pradesh to various parts of the Indian subcontinent.Pedas are often decorated with pistachio clipping and cardamom seeds.
In some peda recipes, it is also decorated with almonds. To make Peda, Khoya is grated and put in a pan. Along with adding sugar to it, it is cooked on medium heat. When the sugar dissolves then add saffron and cardamom powder and cook it till it thickens. Apart from serving it as a special dish on various festivals or occasions, it is also a fasting recipe that is made in vratas like Janmashtami, Shivaratri, Navratri, etc.
Rasmalai is a famous sweet dish which was created in West Bengal by Bengali chef K. C. Das in 1930.It is one of the most famous desserts in the region. It is based on the rasagula, which was invented by the father of K. C. Das, Nobin Chandra Das in the year 1868. The dish is perfect for lovers of sweet, dairy, curd and fragrant.
It is considered one of the best Indian desserts.The main constituent element of the dish isRasgulla balls. To cook them, they first make a panir. To do this, add lemon juice or natural yogurt to boiling milk. After that, the fire is reduced and boiled until milk is curdled. The slightly cooled coagulated milk is thrown into a colander, in which a double layer of gauze is laid.
Leave to drain.To prepare the Rasgulla, you need a soft consistency, so a couple of hours of drainage is enough. Finished panir is crumbled and kneaded to make it homogeneous and soft. Thoroughly roll the balls, which are boiled in syrup from the water with sugar over low heat. Such balls in syrup can be stored for several days.To complete rasmalai need milk syrup. For this, milk is boiled tillit’s amount is one third.
Cream with sugar is added and after boiling it is removed from the heat. The soaked balls of Rasgulla are immersed in milk syrup. For greater aroma, add saffron, almond essence, decorate with crushed nuts, mint leaves. They are usually served cold. Like rasgullas, rasmalai are made from homemade cheese called panir or khan. But rasgullas are soaked in sugar syrup, and rasmallai is soaked in sweet, flavored milk.
kheer is a rice pudding, which is a traditional sweet dish from South Asia. It is prepared by boiling rice or wheatmatch with milk and sugar, and flavoring the preparation with cardamom,raisins,saffron,cashews, pistachios or almonds. It is usually served during dinner or only as a dessert.
Kheer is prepared with basmati rice (it is a type of long-grain rice), and also uses milk and sugar. Much of the flavor derives from other ingredients such as saffron, cardamom, pistachios, and almonds, which have a leading role in many of the various recipes.Kheer is an essential dish at parties and celebrations of Hindus and Muslims. Kheer is traditionally prepared at festivals, temples, and on all special occasions.
Some also add some cream to give it more richness in flavor.There are several ways to prepare it, but it is usually prepared by previously cooking the rice with water, a little cinnamon, and orange or lemon peel. Once the cooking is carried out, sweetened condensed milk is added, and an agreed amount of pasteurized whole milk so that it is not so thick. After adding these last ingredients, it is cooked for another 10 or 15 minutes. In some regions, it is customary to add raisins of plum or grape.
Kulfi a sweet dish or dessert that can be regarded as an ice cream made at home. The dish has a unique taste and aroma due to the addition of various spices. No eggs are used in the preparation and no need to beat anything. There are several varieties of kulfi: simple (without fillers), saffron, almond, pistachio. Classic simple kulfi is easy to prepare.
To do this, mix milk, condensed milk, and milk powder add a little cardamom powder. After boiling, the resulting mixture is boiled over low heat until thickened. Then removed and completely cooled. The cooled mixture is poured into prepared forms and sent to the freezer. When the ice cream hardens in half, you can stick sticks in it.
To easily remove the ice cream from the molds, just hold the mold above the steam or dip in warm water.To cook pistachio-saffron kulfi, milk is brought to a boil.
Then part of the milk is cast and saffron is insisted in it. The remaining milk is mixed with powdered and condensed milk, then they are mixed or stirred (it is important that there are no lumps).
Cardamom, ground nuts, raisins, and saffron milk are added. The mixture is brought to a boil and cooled. After cooling, you can pour the mixture into a large rectangular shape and put in the freezer. After solidification, this kulfi can be cut into cubes and served as a dessert.
These sweet dishes help in sweetening the festival of Diwali much more. Make these sweets at home and share them with your friends, neighbor and even with your rivals and enemies. The sweet taste dilutes the sweetness in your life and in your relations as well.