Diwali

The biggest festival of Hindus, Deepavali or Diwali as they shortly term it, is celebrated with great enthusiasm and joy. This festival of lights brings together family and friends as they rejoice with special homemade milk sweets and ghee sweets adding to the spirit of the festival.

Diwali Legiyam Ancient Healthy Tamil Recipe

A Short Description about Tamil Recipe Diwali Legiyam

Diwali Legiyam is an Ancient Tamil Healthy Recipe which looks like a Jam has a combination of natural medicinal spices. People used to take this Legiyam on Diwali after taking bath and before having sweets and savouries. It is used to digest all the sweets and oily snacks you are going to have on the festival season. So what are you waiting for. All the ingredients used in this recipe will be available at all Ayurvedic medicinal shops(Naatu Marunthu kadai). Celebrate your Diwali with Diwali Legiyam an Ancient Healthy Tamil Recipe and have your heart filled Sweet and Savouries without any worries. Wish You a Healthy Diwali.

Ingredients Required for Diwali Legiyam an Ancient Tamil Healthy Recipe

Sukku - 50 gm
Chitharathai - 50gm
Kandanthippili - 50gm
Arisithippili - 50gm
Jadikkai -1
Jadi pathiri - 1
Omam - 100gm
Milagu - 200gm
Cummin Seeds (Jeeragam) - 50gm
Cloves (Krambu) - 1
Cardamom(Elakkai) - 6
Virali Manjal - 4 nos.
Jaggery - 500 gm
Gingelly - 1 tablespoon
Ghee - 1 tablespoon

Method: How to Make Diwali Legiyam an Healthy Tamil Recipe

1. Dry fry Sukku, Chitharathai, Kandathippili, Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu, Jeeragam and Cloves one by one and make it to a fine powder, sieve it well and keep it aside.

2. Heat the fry pan and make Jaggery syrup (Jaggery should be in equavelent ratio with that of the powdered ingredients)to a sticky level (pisukku padham) and not to the level of string consistency.

3. Now add the sieved powder to the jaggery syrup and stir continuously keep adding gingelly oil and ghee little by little till the paste does not stick to the pan. A small amount of honey may be added to enhance the taste but it is optional.

4. Remove from heat and allow it cool.

5. Now your Tamil Recipe Diwali Legiyam is ready and celebrate your Diwali in a healthy way. 




BADAM KHEER RECIPE

Ingredients:

• 1 Cup Almonds(badam) • 6 Cups Milk • 1 Cup Sugar • 1/2 tsp Saffron Strands • 2 Cup Water

How to make Badam Kheer:

• Soak badams in a hot water for about an hour. • Drain the water, peel off the skin of almonds and make a fine paste in a grinder using milk if necessary. • Cook badam paste for about 5 to10 minutes in a heated pan over low flame and stir it continuously. • Add sugar and keep stirring the mixture. • Pour the remaining milk and boil it for about 15 minutes. • Garnish it with a few saffron strands and serve.

CARROT HALWA RECIPE

Ingredients:

• 1-1/2 kg Carrots • 200 gm Sweetened Condensed milk • 2 tbsp Ghee • Handful grated cashew nuts and almonds • 2 tsp Cardamom Powder

How to make Carrot Halwa:

• Wash and grate the carrots finely. • Transfer the grated carrots to a pressure cooker. • Cook for about two minutes. • Remove the lid from the cooker. • Allow excess water to evaporate. • Keep churning the carrots occasionally. • Pour milk and ghee over the cooked carrots. • Simmer till all are well blended. • Remove from the flame. • Sprinkle with grated cashew nuts, almonds and cardamom powder. • Carrot Halwa is ready to serve.

DIWALI SWEET.....
Kaju KatliIngredients: 200gm Kaju (cashews)
100 gm sugar
1 tbsp ghee
¼ cup milk
7-8 saffron strings
Method:
Step 1: Soak kaju in water for one hour.Step 2: Soak the saffron strings in one tbsp water and keep aside.

Step 3: After one hour drain the water and spread it on the paper towel.

Step 4: In a mixture bowl take sugar and then cashew.

Step 5: Crush it to powder.
Step 6: At this stage if you find it is hard to crush it smoothly then add milk. Don’t add water to it.Step 7: Grind it in mixture until you get powder like consistency.

Step 8: Heat one tbsp ghee in pan or kadhai.

Step 9: Add the mixture in it.

Step 10: Stirring continuously.

Step 11: Stirring until it get soft bubbles formed in it. It will take 9-10 minutes approximately.
Step 12: Spread this mixer into big plate evenly.

Step 13: Pure the saffron water over it and add some of the strings for decorate the kaju katli. If you like then apply Varak (pure silver foil). Many jains do not use varak.

Step 14: Let it cool for half an hour and after that cut it in diamond shape.

Step 15: Store in container.

Coconut BurfiIngredients:
250 gm coconut (dry and ground)
150 gm sugar powder
150 gm fresh mava
1 small cup fresh milk malai
1 tbsp Cardamom Powder
Method:Step 1: Take a flat pan and add desiccated coconut.Step 2: Add the sugar powder in it. If you like then add more sugar here as you add 250 gm sugar is best test but we use less sugar in our sweet.Step 3: Add the milk malai in it. Mix all these three ingredient properly then start the flame of gas.Step 4: Sauté it well in medium flame.

Step 5: Stirring continuously for 10 to 12 minutes. When mixer becomes thick and it doesn’t contains the water part then turn the flame in low. Mix the cardamom powder.Step 6: Add grated mava when the mixer thickens and becomes dry and firm (like a fudge consistency) but still soft.Step 7: Stir the mixer in low flame for 4-5 minutes.
Step 8: When mixer looks thick, remove from the flame.Step 9: Pour into a ghee-smeared plate.
Step 10: Flatten the surface evenly.Step 11: Cut it into square pieces. (Decorate with varakh (pure silver foil) if you like.)Step 12: After it is completely cool, put it in the refrigerator so that it sets in firmly and doesn’t break.Step 13: Remove after 6-7 hours. Coconut burfi is ready to eat.

Chocolate-Coconut burfi

Ingredients:
Coconut burfi
Hot dark chocolate
Method:Step 1: Take a plate of ready coconut burfi.Step 2: Melt the chocolate in microwave or over a pan of hot water.Step 3: Pour the chocolate mixer over the coconut burfi.

Step 4: Let cool for about 20 minutes until burfi is just look warm. Cut into square or diamond shape with knife. Don’t remove from the plate.Step 5: Put this plate into refrigerator for 2-3 hours so chocolate layer is becomes hard.
Step 6: After refrigerator remove chocolate-coconut burfi from the plate and serve.Step 7: Store in container and refrigerate for days.

Jalebi:

Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying
Method:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.

Rasmalai:

Ingredients:
2 lbs Cows Milk or Ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Method:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2″ squares. Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate with pistachios, chill for 2-3 hours and then serve.