Posts Tagged ‘diwali’

Diwali 2013

10 Nov

One week after Diwali, our Tamil community here planned a celebration yesterday.
Lot of sweets, everyone in celebration mood, Diwali seemed to have extended a week longer to keep up the mood. But this time we did something in addition to the usual celebration.

Hubby dear took a break from his work and worked together with a charity organization in India. Together with Directorate of Education in Dharamshala, he helped to setup a curriculum for schools in ‘Creative Computing’. This is a four year curriculum being implemented in two schools as a Pilot run. I could see that how satisfied he was during and after such  work. He also supported the organization to sell community made products by starting an ECommerce project. This will let them generate continuous fund for their charity work and help local community to have a sustainable income.

I have been thinking to do some something like this for a long time…As my part, I wanted to support him and and do not know how and where to start. Surprisingly some idea struck me and without any delay I went for it.
There was only two days left for Diwali celebration and get together with friends…

I decided to set up a small sweet stall to raise some fund. I made varieties of sweets and savories to sell. We collected some money for charity as most of my friends were supportive for the good cause. We are quiet happy to raise some money to support the ECommerce initiative. Although not a huge amount, I am quiet happy that I am able to contribute a very small part of it… My heartfelt thanks to all my friends who supported me on this.
Looking forward to do another event when I get a chance…..

Boondi Ladoo

Almond Pinwheel sweet

Fried gram Murukku


Sweets ready to be packed…Sweet platter

I Wish everyone HAPPY DIWALI 2013….


Posted in Sweet


Thirunelveli Halwa- A sweet delicacy!

04 Mar

The First time when i made this sweet was during my school days. Somewhere i read this recipe and made it. It came out good at the first time. This Sweet is so close to me as it reminds me of my childhood memories. My father used to buy this sweet from  a place called Thirunelvi, a region in southern part of Tamilnadu. The sweet is named after this city’s name. Though there are many different varieties to Halwa, this is something unique that i have come across.

The Preparation itself is a 4 step process. At first, wheat kernels have to be soaked overnight. Second, wet grinding the wheat and extracting the wheat milk. Third leaving it to rest for another 8 hrs. The fourth and the last step is the final preparation.  In Indian sweet shops, this halwa wont be having this cube  form as it is in this picture. As it is too soft and not stable, it will be difficult to make perfect square. Usually it is shapeless and scooped, weighed and sold in kilograms.

It feels like very soft jelly like although it is not completely jelly, and melts in mouth in no minutes. If you are diet conscious please stay one step back because once u try a spoon of it, you may feel addicted to it and may try to finish it.

Last Diwali, I made this sweet and shared with our friends. Got some nice comments from them and especially, D requested me for this recipe. So here goes the recipe….


  1. Wheat Milk – 1 , 1/2 cup ( from 1 cup of wheat kernels)
  2. Sugar – 3 cups
  3. Indian Clarified Butter(Ghee)- 1 ,1/2 cups
  4. Almonds – sliced 1/4 cup
  5. Powdered Cardamom –   Blend 5 cardamom pods and 2 Tbs Sugar to get fine powder
  6. Food color – a pinch of red and green each..


1. Soak the wheat Kernels with sufficient water for 7 to 8 hours preferably overnight.

2. Drain the water and wash the grains with fresh water.

3. Add the wheat and some water to a blender jar and blend it until coarse to smooth consistency.  Take a big  bowl using a strainer pour this ground mixture.

You can see that the wheat milk is getting collected and use a spoon to help drain the liquid thoroughly.

4. Take the husk or the outer layer of wheat which remains in the strainer, and add some more water and blend it and then strain it. Repeat this whole process,

blending, straining 2 to 3 times. Please be liberal in adding water at this point.

5. Leave this wheat milk in a kitchen corner undisturbed to atleast 5 to 6 hrs. The traditional recipe (which i remember from my long memory) will call to leave this milk  overnight, for 8 hrs. It does two things basically, one is to separate the water from this batter and the other is to let ferment.

6. This  liquid will look like pancake batter. After all the resting time, you can see the water is separated and solid white part of it stays down. Now take this bowl near to the sink and slightly tilt the vessel such that the clear water is removed. You may notice, the last couple of spoons of water will be difficult to be removed, let it be.  With 1 cup of Wheat you may get 1 and half cup batter.

7. Now we are all set to prepare this delicious sweet. Take a good flat non stick pan and add this batter and 4 cups of water. .Now switch on the heat and keep it to medium to low medium heat in the overall process.

8. When this mixture slightly starts boiling add in the sugar and keep stirring.

9. After some time you may notice, the mixture gets into thick batter consistency and now add it half of ghee and mix it.

10. Then on you can add the remaining ghee from time to time and fully incorporate it. Add in color if desired.

11. This whole cooking process may require 1 hr to 1.5 hrs. You may have to stop cooking when u see that the halwa has come together in to a lump.

12. The excess ghee which is floating on top can be removed with the help of spoon.

13. Finally finish it with cardamom and sliced almonds.

14. You can leave it like this. OR Take a steel plate or tray, apply ghee all over the plate. Spread this mixture and leave it until it cools down.

15 . With a sharp knife, slice it  and enjoy this by serving it warm. ( you may not get perfect cubes as the Halwa is too soft and unstable to handle.)


Posted in Sweet


Almond Sweets

09 Nov

I am glad to write this recipe, as some my friends has requested it. Here it goes….


  1. Whole Almonds – 300gms
  2. Sugar – 250 gms
  3. Milk – 1 1/2 cup (or)  1 cup Water
  4. Rose Essence – little
  5. Red color – a pinch (add little red to get pink color)
  6. Green colour very little
  7. Powdered Sugar – 1/4 cup
  8. Shortening(any) – a little( to help making the shapes)


  1. Soak the almonds in hot water for 1/2 an hour. It will help to peel of the skin.
  2. Add the peeled almonds and milk to a blender and blend it to a smooth paste.
  3. Heat a nonstick  pan in a medium flame and add almond paste.
  4. Cook it in a medium heat until all the water content is evapourated and the almond paste resembles as a dough.
  5. Now add the Essence and before adding red colour save a  little for adding green color for stems and leaves.
  6. Add red colour mix it lightly to have a blend in colours.
  7. Allow it cool for 10 minutes and then shape it in to a ball.  When making balls add little shortening and  your palms and roll the balls in powdered sugar.
  8. Mix a pinch of green colour and shape into green stalk and leaves and arrange it to the top of the balls.

For this measure you can make around 45 – 50  gooseberry sized apples.


Happy Diwali 2010

05 Nov

Almond Sweets

Today is Diwali and this grand festival is celebrated all over India. This is one of the main festival of Hindus. Attractions of this festival apart from Pooja (Workship to God) are fireworks, Crackers and lots & lots of sweets. As part of our celebration, I have sent these homemade Almond sweets and Jilebi’s to little friends of Riya in KG. Hope they like it. I am very busy today – still making some more sweets as our friends are joining us for dinner. See you all soon in my next post.


I wish all my friends and viewers a very Happy Diwali.  Have a great Blast!!!!! and enjoy the day.


Posted in Dessert, Sweet