Festivities continue in the household as the biggest Hindu festival has arrived. We are celebrating Diwali this week. ![]()
Yesterday was the first of the five days of Diwali. Dhanteras is the thirteenth day of the waning moon where people buy gold.
Fortunately, gold rates dropped last weekend after so many months. You could see hordes of ladies at the jewellers' buying earrings, rings, necklaces, gold statues of ganesha and laxmi among other things.
No one looking at the crowd, at the jewellers' would say there was a market recession going on. *I wish I had enough money to buy a block and keep it aside for my future.
*
I also helped mother make Diwali sweets at home yesterday. During lunch, we had something called LAPSEE. Lapsee is a typical sweet-dish to be made for lunch during Dhanteras. Nothing difficult; it is made up of wheat germ, ghee and jaggery with some almonds, cardamoms, etc thrown in.
Apart from that, we also made Gulab jamuns and Gujias which will be served to the guests along with other salty snacks. Both are standard Diwali sweets, made every year in our household. (Yippee! I'm here this year to enjoy them all.)
You can get gulab jamuns in the market at at sweetmeat shop but Gujia is best when made at home. It is relished and enjoyed all over the country. It is made on Diwali and on other festivals as well.
In some states, like Uttar Pradesh, Gujarat and Punjab, the filling is made with sweetened khoya (milk thickened almost to a solid state) and nuts while in others like Goa, Andhra Pradesh, etc. it consists of shredded coconut, nuts and jaggery.
Here's the recipe. And oh! HAPPY DIWALI! ![]()
GUJIA
Ingredients:
* 500 gms all-purpose flour
* 6-7 tbsps of ghee (do not melt the ghee)
* Water
* 500 gms khoya
* 300 gms sugar, powdered
* 1 tsp powdered cardamoms
* A handful of almonds cut into slivers (add more or less as per your taste)
* A handful of raisins (add more or less as per your taste)
* Ghee for deep fryingMethod:
* In a flat dish, mix the flour and ghee to form a crumbly mix that just about holds together.
* Add water a little at a time and knead to form a firm dough. When done, cover the dough with a damp tea towel or muslin and keep it aside.
* Put the khoya in a thick-bottomed, wide pan on a low flame and cook, stirring frequently till it turns golden.
* Add the sugar, almonds and raisins and cardamom powder and stir well. Cook for another minute and turn off. Allow the mixture to cool.
* Divide the prepared dough into equal sized-portions and make them into balls.
* Roll these balls out into circles about 4-5" wide.
* Put a heaped tablespoon of filling in the centre of each circle and fold over into a semi-circle. Pleat the edges to seal and keep aside. Repeat the filling process for all the circles.
* Once all your dough and filling is used up, heat ghee on a medium flame and deep fry the gujias.
* Drain them on paper towels and store in an air-tight container.


