Calorie counters be damned, in many homes its customary to have an array of at least ten different sweets and three or four savouries. It’s probably the reason why many homes in Tamil Nadu kick Diwali off with a mouthful of a special Diwali Legiyam or Marundhu (Medicine) on an empty stomach. It looks and tastes quite similar to Dabur Chyawanprash and combines over 20 ingredients that include everything from dried ginger to ajwain to black pepper and dates. Probably an antidote for the unrelenting sugar orgy that lasts through Diwali. The list of sweets don’t necessarily follow any pattern or tradition. In many cases, the kids at home end up deciding the list of Diwali sweets based on their favourites and yet there are some sweets that almost end up being a constant. Many of these sweets can be bought around the year in sweet shops in Chennai or Bengaluru:
Ingredients:• Maida: 1 cup
• Ghee: ½ cup
• Fresh curd: 3 tbsp
• Baking powder: a pinch
• Sugar: 1 cup
• Oil: Enough to deep fryMethod: 1. Beat curd, ghee, baking powder and maida, knead it to a tight soft dough.2. Cover with a moist cloth for 15 minutes.3. Apply oil on your palm, knead again to make small ‘pedas’ with the dough and gently press in the centre.4. Put 1/4 cup water in a pan and heat. Add sugar, stirring it to a thick two string consistency. 5. Now place oil on slow fire and fry the pedas one at a time. Gently pierce with a fork in the middle to ensure they get cooked evenly. This is the key step to make sure they are cooked well in the centre.6. Flip it when one side turns golden; remove from the pan once both sides are done and then remove excess oil.7. When the pedas are just warm, gently toss them in the syrup till they glisten.
Last for this year. Adhirasam following @rakskitchn Receipe. Happy with the results for maiden attempt. #deepavali2016 #bakshanam #adhirasam #diwali #festival #indianfestival #indiansweet #celebrationtime #instafood #foodphoto #foodpics #foodporn #foodgram #foodstagram #foodgasm #food #foodie #sweettooth #instapic #instaphoto #igers #iphoneonly #indianinusa #sweetandsavory #yummy #nomnomnom #tambrahm #southindiandish #jaggery #maidenattempt
Ingredients:• Raw rice: 1 ½ cups
• Jaggery: 1 cup
• Sesame seeds: -1 tbsp
• Cardamom powder: 2 pinches
• Ghee: 1 tbsp
• Oil: Enough for deep fryingMethod:1. Wash and soak rice for at least two hours. Drain, spread over a white cotton cloth for 30 minutes. Do not let it dry for too long. The adhirasam needs the moisture. 2. Grind it in 2 batches in a blender to a coarse flour. Sieve the flour and press the flour down gently so that it locks the moisture.3. Meanwhile, powder the jaggery and heat it with water (enough to immerse the jaggery).4. Once it’s completely dissolved, filter it to remove impurities. Start heating the jaggery syrup.5. Boil in medium flame and stir occasionally. Keep checking the syrup consistency by adding water housed in a small bowl till it gets thick enough to be able to form a ball with your fingers. Start adding it to the flour gradually. Add sesame seeds, cardamom powder and dry ginger powder (optional) to the flour. You may not need all the syrup. 6. Mix in a dough and keep aside overnight.7. Knead and make small balls, press on butter paper and fry in oil (gingelly oil or refined oil) or ghee in a low flame.
About the Author:Ashwin Rajagopalan is a cross cultural training expert and lifestyle writer. When he's not writing about food, he thinks about gadgets, trends and travel experiences. He enjoys communicating across cultures and borders in his weekday work avatar as a content and editorial consultant for a global major and one of India's only cross cultural trainers.Disclaimer:The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
About Ashwin RajagopalanI am the proverbial slashie - a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.