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Divali in Sri Laka

Diwali is a Hindu festival celebrated as the festival of lights or the festival of lamps. In Sri Lanka the Hindu and even Buddhist population celebrate this festival.

Diwali or also known as Deepawali, as Sri Lankan’s call it is popularly known as the festival of lights mostly celebrated by Hindus in Sri Lanka and consider it to be a sacred festival held between mid-October and mid-November for various reasons. Even though the same festival is celebrated all around India and Sri Lanka, different fractions celebrate it for different reasons. Such as, Hindu celebrate it to signify the defeat of the daemon Narakasura by godess Satyabhama, the wife of god Krishna and to signify the return of Rama after 14 years of Vanvas which mean banishment. And for Jains, Diwali marks the attainment of moksha or nirvana by Mahavira.

The Diwali festival is held for five days and on the last day the sisters invite their brothers to their homes and light fire crackers to celebrate the festival's ending. At night the Indian and Sri Lankan maps glow with bright lines of light that start from all the main cities that almost seem as the veins that connect to a heart. The festival is a truly fascinating one and you should check it out next time.

Special Sweets are made during the festival, here are some Sri Lankan Sweet recepies for Divali

Roasted Gram Laddoo/Pottukadala Laddoo

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:
Roasted Gram/Pottukadala - 1 cup
Sugar - 1/2 cup
Ghee - 1/4 cup
Cardamom - 1 (remove the pod)
Raisins - 2 tsp
Cashew nuts - 8 nos, halved

Method:
Clean roasted gram (chana dal/pottukadala) and grind it into a fine powder w
Sieve to remove leftover dal pieces.
Grind sugar with cardamom seeds into a fine powder.
Heat 1 tsp ghee in a pan and roast the raisins and cashew nuts till golden brown and keep them aside.
In the same pan, add the powdered roasted gram flour and saute for 1-2 minutes while stirring continuously.
Once the raw smell goes, remove from the flame and allow it to cool. In a big bowl, mix the roasted flour, sugar powder and roasted nuts.
Add the melted ghee and mix well. w Make small balls out of the mixture. Store in an air-tight container.

Dry Figs, Dates and Nuts Roll

This sweet does not require sugar or ghee and is healthy too!
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients:
Dry figs - 20 pieces
Dates - 1 1/2 cups
(deseeded and chopped)
Walnut - 1/3 cup
Almond - 1/3 cup
Cashew nuts - 1/3 cup
Nutmeg powder - 1/2 tsp
Desiccated coconut - 3/4 cup
Sliver foil - As required
Water - 1 cup

Prepration Method:
Soak dry figs in warm water for an hour.
Roast the nuts in a pan on medium flame.
Finely chop all the dry fruits or use a blender for each nuts and keep aside.
Grind soaked figs without water, add chopped dates and grind to a smooth paste.
Mix chopped dry fruits with figs and dates paste, and make a soft dough.
Now add coconut.
Divide the dough into four pieces and make smooth balls.
Sprinkle the dry fruit mix and fold the layer into a roll.
It’s better to use plastic sheets for folding so that the dough won’t stick or break.
Fold the edges of the sheet.
Repeat the procedure for the remaining pieces.
Store the wrapped roll in a refrigerator for 3 hours.
Take out and apply the silver foil and cut into desired shapes.

Coconut Burfi

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:
Fresh grated coconut: 2 cups (ensure that there are no brown skin in the grated coconut) o
Sugar- 2 cups
Cardamom powder - 1/2 tsp
Cashew nuts - 10, chopped
Ghee - 1 tsp

Method:
Heat ghee in a pan and fry cashew nuts until golden brown and keep aside.
Grease a plate with ghee and keep aside.
In the same pan, add grated coconut, sugar and mix well and cook in slow to medium flame.
Keep stirring until the sugar melts.
Continue stirring till the coconut separates from the sides of the pan.
Cook till the coconut mixture is completely dry.
Add cardamom powder, fried cashew nuts and mix well.
One the colour of the coconut mixture starts turning to light cream, remove from the flame.
Transfer the mixture on to the greased plate and press with a spatula to make the thickness even.
Allow it to cool for 2-3 minutes.
Cut into desired shapes using a knife while the mixture is still warm.
Remove the pieces and keep them upside down and allow to dry.
Store in an air-tight container.
Burfi will stay unspoilt for about a week in room temperature. Times of India
 


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