Earthen lamps, candlelight’s, the warmth and best wishes from families and friends, houses filled with the aroma of sweets and delicacies, and the chill of the winter season is a perfect frame of Diwali celebration in India.
Diwali is also called the ‘festival of lights’ and is celebrated by Hindus, Jains, and Sikhs around the world. Diwali commemorates the victory of good over evil. This year, Diwali will be celebrated on Sunday the 27th of October. It’s a five-day festival and celebrates the homecoming of Lord Ram with Sita and Laxmana after a 14-year long exile.
Like all other festivals in India, Diwali is celebrated across the country with great excitement and grandeur.
Every part of the country celebrates Diwali in their style and cook delicacies and sweets with their own flavorsome.
North India: Diwali is celebrated by worshiping Lord Ganesha and Goddess Lakshmi. Sweets, fireworks, lights and new clothes add to the celebration. Delhi puts together a Diwali ‘MELA’ every year.
East India: The night is dedicated to their ancestors. Earthen lamps are lit on poles to guide the departed souls to heaven. People in West Bengal and Assam worship Goddess Kali. Bihar and Jharkhand make lovely rangolis and perform Lakshmi poojas.
West India: Rangoli, is their most important part of Diwali. In Gujarat footprints of Goddess Lakshmi are drawn in the threshold of the house. Homes are lit with rice lights, candles, and diyas. Maharashtrians organize a fest known as ‘Faral’ for families and friends.
South India: Lord Krishna and Satyambha’s victory over the demonic King Narkasura is worshipped.
And all of these celebrations will be incomplete if we do not bring in the variety of Diwali sweets that not only adds color and flavor but also lifts the spirit of the festival. Just like the way Diwali is celebrated differently in many parts of the country so are the flavors of sweets and delicacies.
We have put together 5 best delicious sweet recipes from the North-Eastern lands of India.
Since we value your health – Sugar is replaced with one of the best natural sweeteners in town ‘SWEE10’
A trip to the Sweetland of the Northeast!
From Manipur: Madhurjan Thonbga is a dessert or Manipuri Athoomba.
- 1 1/2 cup milk
- 4 tbsp. besan
- 2 tbsp. fresh shredded coconut (I used frozen)
- 1 tbsp. + 1 tsp. Swee10 divided
- 1 tsp. cardamom powder
- 1 bay leaf
- Oil to deep fry
- Bring milk to a boil, stir continuously to avoid the formation of cream, add bay leaf and 1 tbsp of swee10, continue to simmer. Keep aside
- Mix besan and 1tsp of swee10 and little water in a separate bowl to make a thick batter
- Heat oil in the pan and drop spoon full of batter, add a few more spoons to fill up the room in the pan, fry until brown on both sides. Drain the excess oil with tissue paper. Keep aside to cool.
- Add the drained dumplings in the milk mixture and simmer for a couple of minutes, add fresh coconut and cardamom powder.
- Serve hot or cold.
From Assam: Bora Chaulor Payas (sticky rice kheer)
- 2 ltr milk
- 50 gm red sticky rice
- 2 spoonful of Swee10
- 2 bay leaves
- 2-3 cardamoms
- 3 tablespoon ghee
- Soak rice for an hour, strain and dry rice properly
- Boil milk until it reduces to half its quantity
- Heat ghee in a pan and add Swee10, once it gets caramelized, add the bay leaf, cardamom powder, and rice, stir until rice changes color.
- Add milk and stir properly, simmer for 10-12 min
- When the kheer becomes thick add jaggery and stir well.
- Serve cold.
From Sikkim: Sel Roti
- Rice – 1/2 cup soaked
- Ghee – 1 sticks.
- Swee10 – 1 tablespoon.
Cardamom powder – 1/2 teaspoon.