Feeds:
Posts
Comments

Posts Tagged ‘Deepavali’

We have already covered menu for all festivals from Aadi to Navarathiri in our previous posts. Here we are compiling a list of all to send to RCI Tamizh Festivals hosted by Viji of Vcuisine.

Menu for Varuda Pirappu
Kadambam

Recipes prepared on Sri Rama Navami
Paanagam

Kalanda Sadam recipes for Padinettam Perukku
Sakkarai Pongal

Maa Villakku and Sweets for Aadi Velli Kizhamai
Maavilakku

Akkaravadisal for Thiru Aadi Pooram
P8240313

Menu for Varalakshmi Viratham
Appam

Menu for Aavani Avittam (Upakarma)
P8280329

Treats for Sri Jayanthi
P9040388

Sundal for Navarathiri
Kabuli Channa Sundal

Godumai Halwa for Deepavali
PA220584

and the ubiquitous recipe of Perumal Theertham for all occassions
perumaltheertham1

Tamizh festival cuisine is so vast that one cannot compile an exhautive list of recipes. I have been able to cover just a small fraction of the wonderful recipes prepared during festivals. In keeping with the theme of our blog to preserve traditional recipes, we’ll share more in the coming months.

Read Full Post »

Preparing Godumai (Wheat) halwa on Deepavali is almost like a custom in many Iyengar households in SouthIndia. My mother (Lakshmi’s Paatti) used to prepare this every year. Although so common in Tamizh Nadu, I am preparing this Halwa for the first time. For my children halwa has always meant Badam halwa or Carrot halwa or Dumroot! They never attempted to taste Godumai halwa even when we visited my parents during Deepavali! I decided to prepare this as an entry to RCI Tamizh Festivals hosted by Viji of Vcuisine. The halwa was exactly the way my mother’s would taste and I am extremely happy that this traditional sweet will reach thousands of food lovers through my blog! :) My son loved it and now it has become one of his favourites! :)

PA220584

Ingredients

  • Whole wheat (wheat grains) – 1 cup
  • Sugar – 1 and 1/2 cups (You can increase to suit your taste)
  • Cardamom – 4 nos
  • Ghee – 4 tablespoons (You can increase if you like)
  • Saffron colour – 1 pinch

For garnishing – 1/2 cup chopped dry fruits like cashew, badam and pista lightly fried in 2 teaspoon ghee
Method

  1. Wash and soak the wheat for 12 hours.
  2. Grind in a mixie adding 1 cup water. Strain through a seive to get a thick milk. Grind again adding 1 more cup of water and strain again. You will be left out with only the husk in the seive. Add enough water to squeeze out all the milk.
  3. Pour the milk in to a thick bottomed pan, add sugar and cook on a low flame. Keep stirring continously.
  4. Add the ghee when the halwa starts thickenng. Add the cardamom powder and the saffron colour. Mix well.
  5. Cook till you can roll the halwa into a ball with your fingers.
  6. Add chopped dryfruits sauted in ghee. Spread on a greased plate. allow to cool and cut into desired shape.

TipsIf you want a thick halwa like what we get in sweet shops, add 2 cups sugar in place of 1 and 1/2 cups.

You can add 2 cups chopped dry fruits to get the dryfruit halwa we get in sweet shops.

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 578 other followers