Ideas for Diwali Sweets/Savouries

hi ami,
maida muruku seems to be interesting and pretty easy too.. noted for this weekend's experiment :)

thx

friends,
if possible, post what you have planned for this diwali along with recipe..
what might be usual thing for someone might be a different item for others..
we'll get it going and make diwali very interesting..

this makes me to kick off another thread in another forum for dresses which takes up the significant interest in ladies..
especially for NRIs it would be great to hear about the latest model sarees, salwars.. let me do that in another forum..

Ami, you are most welcome to give any new recipe for me. Will wait for your managombu recipe.

Regards

Lakshmi

Originally Posted by Ami

Have you tried making managombu(another thenkuzhal)? I tried it in normal circular achu using moong flour, besan etc. If you want, will post you the same.

Rgds.

Surya,

I needed Rawa Ladoo recipe. Thanks for sharing your version for the same.

Regards

Lakshmi

hi ami,

i heard abt maida murukku, but not tried yet. this time iam going to try this.
is there anything required for maida murukku like pottukadalai, gram dhal flour.......

waiting for ur managombu recipe.........not even heard the name 'managombu'

regards,
surya.

In your previous post you posted murukku with pottukadle (does it mean dhalia?)......in that does ghee need to be hot? Does this murukku come out crisp??

Sorry if these questions sounds dumb!!

Thanks!!!

For maida thenkuzhal, steam as mentioned and sieve it without lumps; now, mix with water, salt and jeera seeds and optl. 1 tsp of butter or hot oil. No other ingredients are reqd for this thenkuzhal.

Another version is adding urad flour with the above steamed maida.

That is good, tina..I myself personally tried a few recipes from that site and liked it too!!

Rgds.

Friends,

Here the recipe for manangombu is and may use ordinary achu(medhu thenkuzhal achu).

manangombu :

Rice flour one and half cup
moong flour - half cup
besan- quarter cup
ghee - 2 tsp
jeera optional, salt

Sieve the flours and mix the above and add water to the flour and put them in thenguzhal mould. Make them.

One more practice in general : they make only one ball for just one achu and when they put it in oil, they make the maavu for the next serving. They make the batter for each time to put in oil. This way, the thenguzhals will not become dark red.

In general, all these thenguzhals will become hard if they are done in low flame. Always have them in low medium.

Hi Jaya


I think pottukadle is known as Dhalia in Hindi (Not sure). However, its also known as split peas dal, roasted gram. Its used in coconut based chutneys (In south). However, please find the picture enclosed.


You neednot add hot ghee. You just mix all the powders, salt very well and then add the required ghee and mix well again. Finally make a tough dough by adding limited water. Its very simple and crispy.

Dont hesitate to get back to me if you have any doubts.

Regards

Lakshmi

Originally Posted by gjaya

In your previous post you posted murukku with pottukadle (does it mean dhalia?)......in that does ghee need to be hot? Does this murukku come out crisp??

Sorry if these questions sounds dumb!!

Thanks!!!

Hi ladies,

Here's a link for a recipe book that contain "100 Indian Sweet Recipes". I'll be trying out a few for diwali myself. Go check it out.

http://sify.com/downloads/diwali_sweets.pdf

Enjoy.

Kind regards,
Sharika