It is that time of the year again…Deepavali. I love the festivities that surround this festival…exotic food, new clothes, fire-crackers, enjoying time with family and friends. I make it a point to celebrate all festivals but I’ve always been partial to Deepavali.
As a kid, Saraswathi Pooja day was our Deepavali shopping day. Excitement would build on as clothes, matching accessories and shoes were readied for the festival of lights. Bakshanams to be made were finalised, fire-crackers bought and split equally (not) between Akka and I. As the festival drew closer, Amma would start making huge quantities of sweets and savouries. I could hardly sleep the night before Deepavali as I wanted to be the first one to get ready after the traditional oil bath and start bursting crackers…how I miss those days :(
Living away in a different country, I don’t really see any difference between Deepavali day and a normal day. Although there is no Deepavali shopping or fire-crackers I keep the festivities going by preparing sweets at home, having friends over for dinner, lighting diyas and yeah, some sparklers!!
This time around I made Rava Ladoo, Gulab Jamun, 7 cup cake and Almond Burfi. For savouries I tried my hand at Thattai for the first time which I baked for a healthier version and also Ribbon Pakoda. Now enough of my rambling and here you go with the recipe...
Almond Burfi: Makes 25-30 burfis
Ingredients:
As a kid, Saraswathi Pooja day was our Deepavali shopping day. Excitement would build on as clothes, matching accessories and shoes were readied for the festival of lights. Bakshanams to be made were finalised, fire-crackers bought and split equally (not) between Akka and I. As the festival drew closer, Amma would start making huge quantities of sweets and savouries. I could hardly sleep the night before Deepavali as I wanted to be the first one to get ready after the traditional oil bath and start bursting crackers…how I miss those days :(
Living away in a different country, I don’t really see any difference between Deepavali day and a normal day. Although there is no Deepavali shopping or fire-crackers I keep the festivities going by preparing sweets at home, having friends over for dinner, lighting diyas and yeah, some sparklers!!
This time around I made Rava Ladoo, Gulab Jamun, 7 cup cake and Almond Burfi. For savouries I tried my hand at Thattai for the first time which I baked for a healthier version and also Ribbon Pakoda. Now enough of my rambling and here you go with the recipe...
Almond Burfi: Makes 25-30 burfis
Ingredients:
Almond Meal – 200 gms
Sugar – 200 gms
Thickened cream – 300 ml
Method:
Take a heavy bottomed pan and mix all the above ingredients
Keep the heat on medium and stir the mixture constantly
In about 20 minutes the mixture will start leaving the sides of the pan
Pour the hot mixture on to a greased plate or pan and let it cool
Cut into desired shape (squares or diamonds) and enjoy.
This will keep well for about a week in the fridge.
Wishing you all a cracking Deepavali!!
