Deepavali is one of the most celebrated and favourite festivals for young and old alike. Just the thought of lights, joy, laughter, yummy goodies and family times warms the cockles of my heart. Back home it is a grand affair and that time of the year when my Dad’s side of the family get together and do pooja together. My Dad has 6 brothers and every year they take turns to host Diwali at each one’s house. The entire family including kids, grandkids and great grandkids totals to around close to 60 members, so it’s a lot of fun with everyone around. I miss celebrating Deepavali now that I’m here, but I don’t let it dampen my spirits. I cook, call friends and family, share the joy and that’s our Deepavali.
Traditionally, for us Deepavali is a 3-day celebration. Today, the 8th is when the family gets together. I spoke to my cousins, aunts and uncles earlier today. They were all busy getting things together for the pooja tomorrow.Idlis and kadabus are made for breakfast/lunch/dinner on this day. Tomorrow is Amavase, New Moon day and that’s when we have the Kedareshwara Vrath, God Shiva and Goddess Parvathi (Lakshmi) are worshipped. Married couples sit together and do pooja.
These pictures are from last year’s Deepavali pooja, it was at my parents' place.
Decorations after the pooja
My Dad's older brother is very good at decorations and arrangements, he does them every year...everybody pitches in a little too here and there :) I’m looking forward to this year's pictures.
I didn’t make an elaborate meal for Diwali, since its just the two of us here. Hubby dear doesn’t have a sweet tooth so no point in me making a whole array of sweets….will land up eating them all myself...so didn't go about it.
This is what I made for Diwali :
Puliyogare (Tamarind Rice), Kosambari, Rasayanna and Rava ladoos.
Kosmambari --Cucumber and Pomegranate
1 Cup Fine Sooji (Semolina)
1 Cup finely grated fresh coconut
1 ¼ cups finely powdered sugar
2 tbsp Ghee
2 tsps Cardamom powder
¼ Cup Milk
Cashews and Raisins
Heat ghee in a pan. Add the cashews and raisins, fry till light brown, remove and keep aside. To the remaining ghee add the fine sooji and fry till its fragrant and well blended with the ghee. Remove from heat and add the grated coconut, cardamom powder, powdered sugar and the cashews and raisins. Mix well and then sprinkle the milk on top. Add enough to make the mixture wet, not runny. Combine and press down against the side of the pan, cover and let sit for 10 minutes.
Now combine the mixture again and make even sized balls. Let dry a little and then store in an air tight container.
We are having a potluck Diwali party on Saturday night, I am making a few dishes. Got to get cooking, but for now I’m feasting on these ladoos :)
A very Happy and Fun- filled Deepavali to all!