Diwali special delicacies across the country that will make you hungry
| Friday | 13th October, 2017Summary:
Sweets and Savory are the souls of any Indian festival and Diwali is no exception. Likewise, festivals and celebrations are absolutely incomplete if your sweet tooth is not served the right way. India being a diverse country can see variations everywhere be the reason to celebrate the festival of lights or special munchies.
The native cannot deny their love for sugary delicacies. Although sugar and gluten-free sweets, easy to make pastries have become the order of the day, traditional sweets cannot be missed. With NYOOOZ board the journey of taste and discover special Diwali dishes across the country.
Pan ki Gillori, Uttar Pradesh:
Simple ingredients that are stapled to the diet like rice, milk, nuts, cardamom, lentils take shape of exotic mithai decorated with grated nuts and a thin film of edible silver. The most prominent being Pan ki Gillori. It is an almond triangle stuffed with gulkand flavoured mawa and resembles the pan.
Tilkatri, Bihar:
It’s the time of the season that you move on from Khaja, Tekua, Rabri. One of the sweet made in Bihar loved all over is Til-kut or Tilkatri. It is made of pounded `tila` or sesame seeds and jaggery or sugar.
Lobongo Latika, West Bengal:
The flaky brown sweet is prepared by rolling the dough and filling the centre with coconut, sugar and mawa. The dough is then folded to enclose the filling completely & cloves. It is cooked in hot ghee until golden brown & crispy. In the end, it is placed in the sugar syrup to cool down & absorb the syrup
Tekeli Pitha, Assam
Coconut laddos are a specialty of Assam. The state is also known for its various pithas. Tekeli pitha is a special pitha is made with both xaali saul and bora saul, mixed with coconut, sugar, and powdered milk. The pitha is steamed in an earthenware pot set on a hearth.
Mawa Kachori, Rajasthan
If you thought that Kachori is something high on spice, you might need to consider again. Mawa Kachori is stuffed golden fries coated in sugar. The interiors are soft and sweet while the exterior is flaky that gives it a kind of crunchiness, a must for a Diwali meal.
Chiraunji Ki barfi, Madhya Pradesh
A cooking spice, Chiraunji is used to prepare this savoury, with added ingredients of condensed milk and nuts. It is prepared similar to other barfis and is a must during Diwali.
Shankarpale, Maharashtra
The state is not just about modaks it has Shankarpale as well, which can be your favourite this season. It is a diamond shaped sweet cookie dusted with powdered sugar.
Legiyam, Tamil Nadu
One must consume the Deepavali marundu or legiyam, a concoction made of digestive ingredients like poppy seeds, carom seeds, dry grapes, dry ginger, honey, jaggery, nuts, ghee and more. It makes sure that the stomach can handle the food deluge that is sure to follow on Diwali day.
Adhirasam, Tamil Nadu:
Adhirasam is prepared primarily during Deepawali. The authentic preparation takes about a week. It is prepared from rice flour, jaggery in an earthen pot. The dish is a complex and time consuming but holds a special place in the Tamil Deewali platter.
Diwali is a festival of homecoming when earthen lamps and lights illuminate our life letting the good champion over the evil, food becomes the host.
Sweets and Savory are the souls of any Indian festival and Diwali is no exception. Likewise, festivals and celebrations are absolutely incomplete if your sweet tooth is not served the right way. India being a diverse country can see variations everywhere be the reason to celebrate the festival of lights or special munchies.
The native cannot deny their love for sugary delicacies. Although sugar and gluten-free sweets, easy to make pastries have become the order of the day, traditional sweets cannot be missed. With NYOOOZ board the journey of taste and discover special Diwali dishes across the country.
Pan ki Gillori, Uttar Pradesh:
Simple ingredients that are stapled to the diet like rice, milk, nuts, cardamom, lentils take shape of exotic mithai decorated with grated nuts and a thin film of edible silver. The most prominent being Pan ki Gillori. It is an almond triangle stuffed with gulkand flavoured mawa and resembles the pan.
Tilkatri, Bihar:
It’s the time of the season that you move on from Khaja, Tekua, Rabri. One of the sweet made in Bihar loved all over is Til-kut or Tilkatri. It is made of pounded `tila` or sesame seeds and jaggery or sugar.
Lobongo Latika, West Bengal:
The flaky brown sweet is prepared by rolling the dough and filling the centre with coconut, sugar and mawa. The dough is then folded to enclose the filling completely & cloves. It is cooked in hot ghee until golden brown & crispy. In the end, it is placed in the sugar syrup to cool down & absorb the syrup
Tekeli Pitha, Assam
Coconut laddos are a specialty of Assam. The state is also known for its various pithas. Tekeli pitha is a special pitha is made with both xaali saul and bora saul, mixed with coconut, sugar, and powdered milk. The pitha is steamed in an earthenware pot set on a hearth.
Mawa Kachori, Rajasthan
If you thought that Kachori is something high on spice, you might need to consider again. Mawa Kachori is stuffed golden fries coated in sugar. The interiors are soft and sweet while the exterior is flaky that gives it a kind of crunchiness, a must for a Diwali meal.
Chiraunji Ki barfi, Madhya Pradesh
A cooking spice, Chiraunji is used to prepare this savoury, with added ingredients of condensed milk and nuts. It is prepared similar to other barfis and is a must during Diwali.
Shankarpale, Maharashtra
The state is not just about modaks it has Shankarpale as well, which can be your favourite this season. It is a diamond shaped sweet cookie dusted with powdered sugar.
Legiyam, Tamil Nadu
One must consume the Deepavali marundu or legiyam, a concoction made of digestive ingredients like poppy seeds, carom seeds, dry grapes, dry ginger, honey, jaggery, nuts, ghee and more. It makes sure that the stomach can handle the food deluge that is sure to follow on Diwali day.
Adhirasam, Tamil Nadu:
Adhirasam is prepared primarily during Deepawali. The authentic preparation takes about a week. It is prepared from rice flour, jaggery in an earthen pot. The dish is a complex and time consuming but holds a special place in the Tamil Deewali platter.
Diwali is a festival of homecoming when earthen lamps and lights illuminate our life letting the good champion over the evil, food becomes the host.
Sweets and Savory are the souls of any Indian festival and Diwali is no exception. Likewise, festivals and celebrations are absolutely incomplete if your sweet tooth is not served the right way. India being a diverse country can see variations everywhere be the reason to celebrate the festival of lights or special munchies.
The native cannot deny their love for sugary delicacies. Although sugar and gluten-free sweets, easy to make pastries have become the order of the day, traditional sweets cannot be missed. With NYOOOZ board the journey of taste and discover special Diwali dishes across the country.
Pan ki Gillori, Uttar Pradesh:
Simple ingredients that are stapled to the diet like rice, milk, nuts, cardamom, lentils take shape of exotic mithai decorated with grated nuts and a thin film of edible silver. The most prominent being Pan ki Gillori. It is an almond triangle stuffed with gulkand flavoured mawa and resembles the pan.
Tilkatri, Bihar:
It’s the time of the season that you move on from Khaja, Tekua, Rabri. One of the sweet made in Bihar loved all over is Til-kut or Tilkatri. It is made of pounded `tila` or sesame seeds and jaggery or sugar.
Lobongo Latika, West Bengal:
The flaky brown sweet is prepared by rolling the dough and filling the centre with coconut, sugar and mawa. The dough is then folded to enclose the filling completely & cloves. It is cooked in hot ghee until golden brown & crispy. In the end, it is placed in the sugar syrup to cool down & absorb the syrup
Tekeli Pitha, Assam
Coconut laddos are a specialty of Assam. The state is also known for its various pithas. Tekeli pitha is a special pitha is made with both xaali saul and bora saul, mixed with coconut, sugar, and powdered milk. The pitha is steamed in an earthenware pot set on a hearth.
Mawa Kachori, Rajasthan
If you thought that Kachori is something high on spice, you might need to consider again. Mawa Kachori is stuffed golden fries coated in sugar. The interiors are soft and sweet while the exterior is flaky that gives it a kind of crunchiness, a must for a Diwali meal.
Chiraunji Ki barfi, Madhya Pradesh
A cooking spice, Chiraunji is used to prepare this savoury, with added ingredients of condensed milk and nuts. It is prepared similar to other barfis and is a must during Diwali.
Shankarpale, Maharashtra
The state is not just about modaks it has Shankarpale as well, which can be your favourite this season. It is a diamond shaped sweet cookie dusted with powdered sugar.
Legiyam, Tamil Nadu
One must consume the Deepavali marundu or legiyam, a concoction made of digestive ingredients like poppy seeds, carom seeds, dry grapes, dry ginger, honey, jaggery, nuts, ghee and more. It makes sure that the stomach can handle the food deluge that is sure to follow on Diwali day.
Adhirasam, Tamil Nadu:
Adhirasam is prepared primarily during Deepawali. The authentic preparation takes about a week. It is prepared from rice flour, jaggery in an earthen pot. The dish is a complex and time consuming but holds a special place in the Tamil Deewali platter.
Diwali is a festival of homecoming when earthen lamps and lights illuminate our life letting the good champion over the evil, food becomes the host.
Sweets and Savory are the souls of any Indian festival and Diwali is no exception. Likewise, festivals and celebrations are absolutely incomplete if your sweet tooth is not served the right way. India being a diverse country can see variations everywhere be the reason to celebrate the festival of lights or special munchies.
The native cannot deny their love for sugary delicacies. Although sugar and gluten-free sweets, easy to make pastries have become the order of the day, traditional sweets cannot be missed. With NYOOOZ board the journey of taste and discover special Diwali dishes across the country.
Pan ki Gillori, Uttar Pradesh:
Simple ingredients that are stapled to the diet like rice, milk, nuts, cardamom, lentils take shape of exotic mithai decorated with grated nuts and a thin film of edible silver. The most prominent being Pan ki Gillori. It is an almond triangle stuffed with gulkand flavoured mawa and resembles the pan.
Tilkatri, Bihar:
It’s the time of the season that you move on from Khaja, Tekua, Rabri. One of the sweet made in Bihar loved all over is Til-kut or Tilkatri. It is made of pounded `tila` or sesame seeds and jaggery or sugar.
Lobongo Latika, West Bengal:
The flaky brown sweet is prepared by rolling the dough and filling the centre with coconut, sugar and mawa. The dough is then folded to enclose the filling completely & cloves. It is cooked in hot ghee until golden brown & crispy. In the end, it is placed in the sugar syrup to cool down & absorb the syrup
Tekeli Pitha, Assam
Coconut laddos are a specialty of Assam. The state is also known for its various pithas. Tekeli pitha is a special pitha is made with both xaali saul and bora saul, mixed with coconut, sugar, and powdered milk. The pitha is steamed in an earthenware pot set on a hearth.
Mawa Kachori, Rajasthan
If you thought that Kachori is something high on spice, you might need to consider again. Mawa Kachori is stuffed golden fries coated in sugar. The interiors are soft and sweet while the exterior is flaky that gives it a kind of crunchiness, a must for a Diwali meal.
Chiraunji Ki barfi, Madhya Pradesh
A cooking spice, Chiraunji is used to prepare this savoury, with added ingredients of condensed milk and nuts. It is prepared similar to other barfis and is a must during Diwali.
Shankarpale, Maharashtra
The state is not just about modaks it has Shankarpale as well, which can be your favourite this season. It is a diamond shaped sweet cookie dusted with powdered sugar.
Legiyam, Tamil Nadu
One must consume the Deepavali marundu or legiyam, a concoction made of digestive ingredients like poppy seeds, carom seeds, dry grapes, dry ginger, honey, jaggery, nuts, ghee and more. It makes sure that the stomach can handle the food deluge that is sure to follow on Diwali day.
Adhirasam, Tamil Nadu:
Adhirasam is prepared primarily during Deepawali. The authentic preparation takes about a week. It is prepared from rice flour, jaggery in an earthen pot. The dish is a complex and time consuming but holds a special place in the Tamil Deewali platter.
Diwali is a festival of homecoming when earthen lamps and lights illuminate our life letting the good champion over the evil, food becomes the host.