HomeIts just a 4 days for Deepavali… and m sure all are busy preparing sweets and savories for this Deepavali…. I m posting the wishes and a sweet today itself as I may not be able to blog for some time.
Deepavali is the festival of Lights. The word 'Deepavali' is made up of two simple words. 'Deepa' means light and 'Avali' means a row. Hence 'Deepavali' means a row of lights. The festival is associated with many legends and beliefs. One of them is to commemorate the killing of Narakasura, a notorious demon, by Lord Krishna. Narakasura, because of his previous store of virtue, had been granted a boon at the moment of his death. He asked that his death might ever be, commemorated as a day of feasting. Hence Deepavali is known as 'Naraka Chaturdashi.
So this Deepavali, as you shop for Diyas, ponder upon its flame's spiritual nature. It will not only beautify and brighten your home, but will remind you of the transformations that it is meant to bring within.
Wishing All A Very HAPPY DEEPAVALI
Ingredients: (for around 30 small chiroti)
For The Chiroti:
½ cup All purpose Flour
½ cup Rawa (very fine rawa)
Butter (unsalted and at room temperature)
Coconut Oil & Ghee for frying( use half oil nd half ghee)
For the Payasam:
Chiroti - 10
Milk - 2 Liters( Full Cream milk tastes best)
Ghee- 1 teaspoon
Ghee- 1 teaspoon
Rawa -1/4th cup
Granulated Sugar(adjust according to taste) - 1 Cup
A few strands of saffron, dissolved in warm milk
Cardamom powder 1/4 teaspoon
Cashew nuts roasted in ghee few
Granulated Sugar(adjust according to taste) - 1 Cup
A few strands of saffron, dissolved in warm milk
Cardamom powder 1/4 teaspoon
Cashew nuts roasted in ghee few
Almonds to garnish
Method:
In a bowl mix rawa, semolina, and mix together. Mix it well. Add water and make soft dough. (Like a chapati dough) Let the dough sit for 5 hours.
Once the dough is ready roll the dough by dusting some flour. Make 3 Chapati from one ball. Roll as thin as possible. But don not pressure more. We are going to layer them on top of each other
In a bowl mix rawa, semolina, and mix together. Mix it well. Add water and make soft dough. (Like a chapati dough) Let the dough sit for 5 hours.
Once the dough is ready roll the dough by dusting some flour. Make 3 Chapati from one ball. Roll as thin as possible. But don not pressure more. We are going to layer them on top of each other
On first layer (first chapati) brush some butter, layer another chapati over it. Repeat the same process applying butter/ ghee.
Once they are ready, roll completely. Cut into small sizes as shown in pieces. Repeat the same process with rest dough.
Roll them gently without much pressure.
Fry them on medium heat in Ghee/ Oil on both the side. Till they turn a light brown color. They will puff up.( the rest of the chiroti can be stored in a air tight container for the next use.. or dipped into sugar syrup and it will turn into a Phenori).
Once they are ready, roll completely. Cut into small sizes as shown in pieces. Repeat the same process with rest dough.
Roll them gently without much pressure.
Fry them on medium heat in Ghee/ Oil on both the side. Till they turn a light brown color. They will puff up.( the rest of the chiroti can be stored in a air tight container for the next use.. or dipped into sugar syrup and it will turn into a Phenori).
Now for the paysa:
Heat ghee in a pan add rawa and roast it well. Add milk bring to a boil. Keep stirring in between, making sure the milk does not get burnt over at any point. Add the crushed chiroti to the milk and simmer for about 15 minutes, now add the sugar, saffron, cardamom and the fried cashew nuts. Stir well till the sugar dissolves. Serve warm or chilled garnished with saffron strands and almonds.
Have a Happy and Safe Deepavali.
With a sweet note,
Signing Off,
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