Tag Archives: RAGI LADOO

¤ DIWALI | DEEPAVALI SPECIAl ¤

Deepavali – Festival of lights and feasts!

Mornings show streaks of red in the Eastern sky and night glows with a golden hue from thousands of lamps, as everyone revels in festivities. Dry spells are filled with glittering and intense booming fireworks. Incessant rains cannot dampen the pervading festive spirit.

However this year, as of now, it is all sun and skies!

Various stories for celebrating Diwali are

  • Goddess Lakshmi’s birthday
  • Victory of Rama over Ravaana
  • Krishna killed the demon Narakaasur
  • Vamana, Vishnu in his dwarf incarnation vanquished the tyrant Bali
  • Return of the Pandavas
  • Worship of Kali Ma and Ganesha
  • Nirvana of Lord Mahavira
  • The Sikh Guru Hargobind Ji, freed from imprisonment

In all interpretations, one common thread rings true—the festival marks the triumph of good over evil and celebration of life!

In South India, on Deepavali, people wake up early in the morning and take an oil bath, wear new clothes, light fireworks and eat sweets and savouries. They greet one another asking, “Have you had your ‘Ganga snanam’?” referring to the morning oil bath, symbolising a dip in the purifying holy Ganges.

Click on the links below for Diwali Special homemade recipes, you may want to try out this year

 

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¤ RAGI LADOO ¤

Diwali Special :

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Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 - 6

Ingredients :

500 gms or 3 1/2 cups of Ragi | Finger millet flour
3 cups powdered sugar
250 gms or 1 1/2 cups or as required to form the ladoos of melted ghee
9 - 10 cardamom pods

Method :

1. Dry roast the ragi flour in a wok | bandli, till a nice nutty aroma arises. 
2. Peel and grind the cardamom pods to a fine powder in a mortar and pestle or a blender.
3. Knead the roasted ragi flour, powdered sugar, cardamom powder and melted ghee, little at a time. Take small quantities in greased hands and prepare lemon sized ladoos. Cool and then store in an airtight container.

Variation :

Raisins, cashewnuts, almonds, pistachios or melon seeds can be added to the flour.