DIWALI- FESTIVITIES WITH SWEETS AND 🪔 DIYAZ.

DIWALI BACKGROUND:

DIWALI IN SANSKRIT ALSO KNOWN AS DEEP-AWALI(DEEPAWLI) IS THE FESTIVAL OF LIGHTS. DEEP MEANS LIGHT,AWALI MEANS ROW.

IT IS A FESTIVAL TO CELEBRATE THE VICTORY OF GOOD OVER EVIL AND FALLS IN THE HINDU MONTH OF KARTIK. EVERY INDIAN (BHARATIYA) PLACES A DIYA OUTSIDE THEIR HOME AS A SYMBOLOF THE INNER LIGHT WHICH PROTECTS FROM SPIRITUAL DARKNESS. TODAY NOT ONLY INDIANS BUT MANY NATIONALITIES TAKE PART IN THIS FESTIVAL OF LIGHT.

EVEN JAINS EVERYWHERE CELEBRATE DIWALI AS” MAHAVIRA NIRVANA DIWAS,”,WHILE BUDDHIST ALSO CELEBRATE THIS DAY AS” ASHOKA VIJAYADASHMI” WHEN EMPEROR ASHOKA BECAME A BUDDHIST HIMSELF. REMEMBERING LORD RAM’S VICTORY OVER RAVANA, THE FESTIVAL STANDS AS THE MOST IMPORTANT IN THE HINDU CALENDAR.

DIWALI SWEETS: SWEET DELICACIES.

AND WHILE WE ARE TALKING ABOUT FESTIVITIES, CAN WE FORGET THE SWEETS FAR BEHIND?

IN THIS BLOG MY FOCUS WILL BE ‘EASY TO MAKE SWEETS’ FOR EVERY BEGINNER TO TRY FOR DIWALI. WHETHER YOU ARE HERE IN INDIA OR AWAY FROM HOME, A NEWLY MARRIED BRIDE OR AN YOUNG STUDENT. THESE RECIPES ARE FOR YOU ALL.

SHAKKARPARE.

Shakkarpare comes in two variants sweet and salty.

Background:

It is said that it is derived from Persian word SHEKARPAREH.It is very popular form of sweet in Gujarat and North India. And is also made at weddings and special functions. In Uttar-Pradesh it is also known as Khurma or Laktho.

Today we will see the recipe for the sweeter version.

SWEET SHAKKARPARE:

• SERVINGS: 6
• PREP TIME: 30 MINUTES
• COOK TIME:30 MINUTES.
• TOTAL COOK TIME: 1 HOUR.
• INGREDIENTS:
• BAKING INGREDIENTS:
• 1) ALL PURPOSE FLOUR- 2 CUPS
• SALT: 1/2 TSP
• SUGAR: A LITTLE OVER HALF CUP (Preferably powdered sugar. )
• VANILLA ESSENCE: 2 TO 3 DROPS.
• 2) OIL AND GHEE:
• OIL FOR FRYING: 2 TO 3 CUPS.
• Ghee :1/2 CUP AROUND 40gm.
• SOOJI( semolina) : 25 gm.
• (Use cow ghee and add sooji for crispness. )

PREPARATION:

• IN A BOWL OR A BIG PLATE, TAKE SOOJI AND ALL PURPOSE FLOUR AND MIX THEM WELL.
• IN THE FRYING PAN OR KADHAI,HEAT THE GHEE TILL IT IS VERY HOT,NOW POUR THIS GHEE IN THE FLOUR MIXED WITH SOOJI.
• LET THIS MIXTURE COOL DOWN TO ROOM TEMPERATURE, THIS WHOLE PROCESS TAKES 5 MINUTES AND IS ALSO CALLED AS MOYAN. THIS PROCESS MAKES THE SHAKKARPARE CRISP AND FLAKY.
• NOW ADD MILK SLOWLY WHILE YOU ARE STIRRING THE FLOUR AND START THE KNEADING PROCESS. ADD THE VANILLA ESSENCE OR YOU CAN ALSO ADD CARDAMOM POWDER
• KNEED THE DOUGH FOR ATLEAST 5 TO 10 MINUTES TO MAKE THE DOUGH TIGHT,ADD MORE MILK IF NEEDED.
• NOW COVER AND KEEP IT FOR 20 MINUTES AND RE-KNEED THE DOUGH AGAIN TO HAVE A SMOOTH AND SOFT DOUGH.
• NOW,YOUR DOUGH IS READY FOR THE NEXT STEP. DIVIDE IT IN 2 PARTS.TAKE THE 1ST PART,WHILE KEEP THE 2ND COVERED.
• TAKE THE 1ST PART AND ROLL A CIRCULAR 1/2 INCH DIAMETER ROUND FLATTENED DOUGH WITH THE HELP OF THE ROLLING PIN.

• USE THE CUTTER TO CUT DIAMOND OR CUBE SHAPE SHAKKARPARE.
• ON MEDIUM TO LOW HEAT, DEEP FRY IN OIL OR GHEE. DO NOT RUSH THE PROCESS OR THE SHAKKARPARE WILL BREAK.
• FRY TILL THEY BECOME GOLDEN IN COLOR AND CRISP.
• NOW DRAIN OFF THE EXCESS OIL OR GHEE WITH HELP OF TISSUE OR KITCHEN PAPER.
• AND LAST BUT NOT LEAST, ENJOY THE FRUIT OF YOUR LABOUR WITH NICE STEAMING CUP OF CHAI.